CORN CUCUMBER PEANUT SALAD

CORN CUCUMBER PEANUT SALAD

Many of us, and children in particular, love sweet corn especially in the rainy season when it is roasted on hot coals. Apart from eating it this way, we can use sweet corn to make a variety of dishes. Elsewhere in this blog, you will find recipes for Sweet Corn & Vegetable Soup, Corn ki Subzi, and Palak & Corn Cutlets.  

Today's recipe is a for a simple yet yummy salad made with sweet corn, cucumber and roasted peanuts. I am sure you will love this as much as we do.

Ingredients:-

• Sweet Corn Kernels, 1 cup, 
• Cucumber, chopped, 1/2 cup
• Peanuts, 2 tbsp
• Green Chillies, finely chopped, 2
• Lemon Juice, juice of 1/2 a lemon
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp

Method:-

Boil the sweet corn cob in a pressure cooker with water and a little salt for 1-2 whistles

Once the cooker cools, remove the corn cob and take out the boiled corn kernels and keep aside
Wash, peel and chop the cucumber and finely chop the green chillies and coriander leaves
Dry roast the peanuts in a small pan till they turn slightly brown or microwave them on high for 2-3 minutes. When they cool, coarsely powder them in pulse mode in a small mixer jar
In a bowl, mix together the boiled sweet corn kernels, chopped cucumber, finely chopped green chillies and salt
To this add the coarsely ground roasted peanuts and mix well
Add the finely chopped coriander leaves and the lemon juice and mix well once again
Serve as an accompaniment

SWEET CORN & VEGETABLE SOUP

SWEET CORN &  VEGETABLE SOUP

In our house, winter time is soup time! Primarily because of the weather we prefer to have soups with dinner. Elsewhere in this blog, you will find recipes for different types of soup such as Lemon & Coriander Soup, Green Peas & Mint Soup, and Spinach Soup.

Today's recipe is for a soup made with sweet corn and vegetables like carrots, cauliflower and French beans. I would urge you to try this out for yourself. I am sure you will love it especially when it is piping hot while it is cold and windy outside.

It has been adapted from Sweet Corn & Vegetable Soup by Tarlaji Dalal and is part of her collection of Chinese Soups.

As you will see from the ingredients listed below, while most of the sweet corn is used in boiled form, some amount has to be lightly crushed after it has been boiled. This soup is served with chillies in vinegar which can be made quite easily.

Ingredients: 

• Sweet Corn Kernels,  boiled, 1 and 1/4 cups 
• Sweet Corn Kernels,  boiled and crushed, 1/4 cup 
• Carrots, 1/3 cup
• Cauliflower,  1/3 cup
• French Beans, 1/3 cup 
• Cornflour, 4 tbsp
• Butter, 1 tbsp
• Ginger, finely chopped, 1 tsp 
• Garlic, finely chopped, 1 and 1/2 tsp 
• Salt, to taste
• Pepper, to taste
• Chillies in Vinegar  - for serving with the soup

Method:

Wash the carrots, cauliflower and French Beans, finely chop them and boil them together in a pan in adequate water. Keep aside.

Pressure cook the sweet corn cobs in adequate water for 2 whistles and once they are cool enough to handle, remove the sweet corn kernels to get 1 and 1/2 cups. Out of this, lightly crush 1/4 cup of boiled sweet corn kernels and keep aside.

Heat the butter in a deep non-stick pan, and when the butter melts add the finely chopped ginger and garlic. Saute on medium flame for a few seconds or till it gives off a good aroma. 

To this add the boiled sweet corn kernels as well as the boiled and crushed sweet corn kernels and the finely chopped and boiled vegetables 

Mix well and cook on medium flame for 1 minute stirring continuously

Next add 4 cups of water , the prepared cornflour-water mixture, salt, and pepper and mix well

Cook on medium flame for 4-5 minutes stirring from time to time so that the cornflour does not get burnt at the bottom of the pan 

Serve hot immediately along with the chillies in vinegar

SWEET CORN & CAPSICUM SOUP

SWEET CORN & CAPSICUM SOUP

As is often said, "Winter time is soup time." We make soups from time to time as they are tasty and
healthy too. Elsewhere in this blog you will find recipes for a variety of soups such as Beetroot Soup, Green Peas & Mint Soup, and Tomato & Carrot Soup.

This is a filling Mexican soup adapted from Sweet Corn & Capsicum Soup by one of my favourite cookery experts, Tarlaji Dalal. This soup was unique for me because of the smoky flavour of the roasted capsicum which was a delight, in combination with the innate sweetness of the corn.

If you wish to make it more spicy remember to add chilli sauce or tabasco sauce. We loved this soup and would recommend it to you.

Ingredients:

• Sweet Corn Kernels, boiled, 1 and 1/2 cups
• Capsicum, medium-sized, 1
• Oil, for brushing
• Milk, 1/2 cup
• Butter/ Oil, 1 tbsp
• Onions, finely chopped, 1/4 cup
• Cornflour, 1 tsp dissolved in 1/4 cup water *
• Salt, to taste
• Freshly ground Pepper Powder, to taste

Method:

Using a brush apply a little oil on the capsicum, then pierce it with a skewer or fork and lightly roast  the capsicum over a flame by turning it till the skin blackens evenly.

Place the roasted capsicum in a bowl of water and after it cools remove the skin by rubbing the capsicum with your fingers

Also remove the stem and seeds. Chop the capsicum finely and keep aside

In a mixer, grind together the sweet corn kernels, milk and 3/4 cup of water to a smooth paste. Keep aside

Heat the butter/oil in a kadhai, add the finely chopped onions and saute on medium flame for 1-2 minutes

Add the roasted and chopped capsicum, mix well and saute on medium flame for a couple of minutes

To this add the ground corn mixture, mix well and cook on medium flame for 1-2 minutes stirring from time to time

Add 1/2 cup of water and the prepared cornflour-water, mix well and cook on medium flame till the soup thickens stirring continuously as otherwise the soup may get burnt at the bottom

Add salt, mix well and cook on medium flame for 1-2 minutes stirring continuously

Lastly, add the freshly ground pepper powder, sauces as per taste, mix well and serve hot.

*Tip: Do not dissolve the cornflour in hot water as it will then form lumps
* Once you add the cornflour slurry, it is essential that you stir continuously

CORN SUNDAL

CORN SUNDAL

We are fond of sweet corn which is so easily available these days. They are healthy, especially for your skin and hair, and can be used in a wide variety of dishes. For example, elsewhere in this blog you will find recipes for Palak Corn Subzi, Corn Sev Puri, and Corn ki Subzi.

Today's is a simple dish which in the South of India we call a sundal. It can be served as a light snack. This one does not have onion and garlic so many make it for festivals and on days when they avoid onions or garlic in their cooking.

Ingredients:

• Sweet Corn, 1 cob OR Corn Kernels, 1 cup
• Mustard Seeds, 1/2 tsp
• Urad Dal (Split), 1/2 tsp
• Asafoetida (Hing), 1/8 tsp
• Green Chillies, chopped, 2
• Red Chilli,1 (broken into halves)
• Curry Leaves, a few
• Oil, 2 tsp
• Salt, to taste
• Fresh Coconut Gratings, 2 tbsp, for garnishing

Method:

Wash and pressure cook the corn cob in adequate water after adding a little salt, for 1 or 2 whistles.
When the cooker cools, remove the corn cob and when it is cool enough to handle, remove the corn kernels and keep aside
Heat oil in a kadhai and when it gets hot, add the mustard seeds and when they splutter add urad dal, and hing
Saute till the dal turns brown
Add the chopped green chillies, broken red chillies and curry leaves and saute for a minute or so

Now add the boiled corn kernels and a little salt
Mix well and cook for a few minutes
Turn off the gas and finally garnish with fresh coconut gratings.

SWEET CORN SALAD

SWEET CORN SALAD

In our family, all of us are fond of Sweet Corn. As you know apart from being tasty, sweet corn has numerous health benefits. This can be consumed in many ways. We can eat it fresh off the cob, roasted and spiced with chilli powder, salt, and lime or make a soup, snack or side dish out of it. Elsewhere in this blog, you will find recipes for Sweet Corn & Spring Onion Soup, Corn Methi Pulao, and Palak & Corn Cutlets.

Today's recipe is for an easy to make Sweet Corn salad. The beauty of a salad is that you can tweak the ingredients to suit your tastes. For example, some may add chilli powder, pepper powder, vinegar, etc.

I have described how I make this salad and it works fine for me each and every time.

Ingredients:

• Sweet Corn, 1 corn cob
• Onion, finely chopped, 1/2 cup
• Tomato, chopped, 1/2 cup
• Green Chillies, finely chopped, 2
• Cucumber, chopped, 1/2 cup
• Chaat Masala, 1/2 tsp
• Sugar, a pinch
• Salt, to taste
• Fresh Juice, from 1/2 a lemon
• Coriander Leaves, chopped, 2 tbsp

Method:

Wash the corn cob and pressure cook in water with a little salt, for one whistle and allow it to cool

Once it is cool enough to handle, remove the corn kernels and transfer to a mixing bowl

Add all the other ingredients retaining some of the chopped coriander leaves for garnish
Mix well and lastly garnish with the remaining chopped coriander leaves

CORN BHEL

CORN BHEL

There are so many varieties of street food for you to relish in India. Bhel Puri is one of the most popular of them. In this, puffed rice and papdis are tossed with chopped potatoes, tomatoes, onions and mixed with different kinds of chutneys. Other popular street food include Sev Puri, Pav Bhaji, Ragda Patties, and different types of Chaats.

Elsewhere in this blog, you will find recipes for Corn Sev Puri  (which is a more healthy version of the Sev Puri), and Pav Bhaji.

I came across this healthy version of Bhel Puri in which we use Sweet Corn kernels. This recipe is adapted from Corn Bhel by Tarlaji Dalal.

You will find recipes for Green Chutney and Sweet Chutney used in this recipe elsewhere in this blog. The Green Chutney is made with Mint and Coriander while the Sweet Chutney is made with Dates and Tamarind.

Ingredients:

• Cooked Sweet Corn kernels, 2 cups
• Large-sized Onion, 1
• Tomato, 1
• Pomegranate Arils, 1/4 cup
• Green Chutney, 2 tbsp
• Sweet Chutney, 1/4 cup
• Chaat Masala, 1 tbsp * Used store-bought Catch brand
• Lemon Juice, 1 and 1/2 tbsp
• Chilli Powder, 1 tsp, or to taste
• Coriander Leaves, finely chopped, 1/4 cup
• Papdis, coarsely crushed, 1/2 cup
• Salt, to taste
• Nylon Sev, for garnish

Method:

Boil the sweet corn cob and when it cools, remove the corn kernels. Keep aside
Prepare the Green Chutney made of Mint & Coriander Leaves
Prepare the Sweet Chutney made of Dates (Khajur) and Tamarind (Imli)
Chop the onion and finely chop the tomato
In a large bowl, mix together and toss all the ingredients mentioned above
and garnish with nylon sev
Serve immediately

CORN SEV PURI

CORN SEV PURI

Today's dish is a take off on the famous Mumbai snack of Sev Puri.  This version is healthier than the conventional Sev Puri that is commonly available as street food.  We loved the taste of the Corn Sev Puris and I am sure you will enjoy it too.

The recipe actually called for the use of papdi which are small, flat mini-puri like discs made of plain flour.  I have instead used store-bought Mathris from Haldiram as the base for the Corn Sev Puri. As you know mathris are made of wheat flour and are popular in Rajasthan

This is adapted from Corn Sev Puri by one of my favourite cookery experts the late Tarlaji Dalal. The ingredients listed are to make 4 plates. Both kids and adults will love this yummy snack which will virtually disappear in minutes.

Ingredients: ( for 4 plates)

• Mathris, 24
• Nylon Sev, 3/4 cup
• Fresh Pomegranate, 1/4 cup

For making the Tomato Chutney:

• Fresh Tomato Pulp, 1 and 1/2 cups  # see tip below
• Oil, 1 and 1/2 tbsp
• Carom Seeds, (Ajwain) , 1/3 tsp
• Asafoetida, (Hing) a pinch
• Garlic Paste, 3/4 tsp
• Chilli Powder, 3/4 tsp
• Sugar, 3/4 tsp
• Salt, to taste

For making the Corn Topping:

• Boiled Sweet Corn Kernels, 3/4 cup
• Onions, finely chopped, 1/3 cup
• Tomatoes, finely chopped, 1/4 cup
• Green Chillies, finely chopped, 1 and 1/4 tsp
• Lemon Juice, 1 and 1/4 tsp
• Chaat Masala, 1 and 1/4 tsp
• Salt, to taste

For Garnish:

• Coriander Leaves, finely chopped, 4 tbsp

Method:

We first start with the Tomato Chutney:

Heat oil in a non-stick pan and when it gets hot add the carom seeds. Once they crackle, add the asafoetida and garlic paste

Mix well and saute on medium flame for 30 seconds

Add the tomato pulp and mix well
Stirring occasionally cook on low flame for 4 to 5 minutes

Now add the chilli powder, sugar and salt

Mix well and cook on medium flame for 1 minute

Switch off the gas, transfer the tomato chutney to a bowl and keep aside.

We then prepare the Corn Topping:

In a large bowl, mix well together all the ingredients specified under this head, and keep aside.

Putting It Together:

Place the mathris - 6 at a time- on a serving plate

Top each mathri with 2 tsp of the corn topping and 1 and 1/2 tsp of the tomato chutney

Sprinkle 1/2 tsp of pomegranate and 1 and 1/2 tsp of sev on each of the mathris

Repeat this for the remaining 3 more sets of mathris 

Serve garnished with finely chopped coriander leaves

# Tip :

Boil water in a pan and place 4 medium sized tomatoes in it for 2-3 minutes

Switch off the gas and drain the water
Once they cool, peel and de-seed the tomatoes
Blend them in a mixer to form a smooth pulp
This yields 1 and 1/2 cups of tomato pulp

PALAK CORN SUBZI

PALAK CORN SUBZI

Amongst vegetarians in India, palak ( spinach) is popular in most households particularly since it is rich in iron and has many health benefits.. Elsewhere in this blog, you will find recipes for Palak Paneer and Aloo Dumplings in Palak Puree.

Today's dish is a good combination of palak and sweet corn. This easy to make yet delicious side dish is adapted from the recipe for Palak Corn Subzi by the legendary Tarlaji Dalal.

It has an interesting list of ingredients in that we use the spinach both as puree and in chopped form. I used the conventional cooking oil instead of ghee, which you can use if you wish to. Apart from the taste, I think the dish was also quite colourful and attractive to the eye.

Ingredients:

• Palak (Spinach) Puree, 3/4 cup
• Palak (Spinach), chopped, 1/2 cup
• Sweet Corn Kernels, boiled, 1 cup
• Oil, 1/2 tbsp.
• Jeera (Cumin Seeds), 1/2 tsp
• Garlic, finely chopped, 2 tsp
• Green Chillies, finely chopped, 2 tsp
• Ginger, grated, 1 tsp
• Salt, to taste
• Fresh Cream, 2 tbsp
• Garam Masala, a pinch
• Chilli Powder, 1/2 tsp

Method:

Wash and clean two bunches of palak and blanch them
Chop enough palak to get 1/2 cup of chopped palak leaves. Keep aside
Make a puree out of the remaining spinach leaves to get 3/4 cup of spinach puree. Keep aside
Boil the sweet corn cob in a pressure cooker after adding the required amount of water and a little salt for 1 or 2 whistles  Once it cools remove the corn kernels and keep aside.
In a thick-bottomed kadhai heat oil and when it gets hot, add the cumin seeds

When the cumin seeds sizzle, add the finely chopped garlic, finely chopped green chillies, and grated ginger

Saute on medium flame for 1 minute

Add the palak puree, chopped palak, boiled corn kernels, and salt along with 1/4 cup of water and mix well.

Next add the fresh cream, garam masala and chilli powder

Mix well again and cook on medium flame for 2-3 minutes

If it is a bit pungent you can add a pinch of sugar

Serve hot with rotis, parathas, or bajra rotis.

SWEET CORN & SPRING ONION SOUP

SWEET CORN & SPRING ONION SOUP

With the weather being somewhat inclement in Bengaluru, many have taken to bed with bouts of cough, cold, fever and the like. We too had our share of cough and cold. During this time I made several soups to supplement our diet as they are both filling and healthy.

There are different types of soup. Some are rich and thick while others are light and clear. Elsewhere in this blog, you will find recipes for Spinach Soup, Beetroot Soup, Mushroom Soup, and Lemon & Coriander Soup. 

A few days ago I tried out another soup, adapted from Sweet Corn & Spring Onion Soup by MasterChef Tarlaji Dalal. It turned out to be excellent and we enjoyed this thick and rich soup. The spring onions proved to be the perfect foil for the sweet corn.

I hope you will enjoy this soup as much as we did.

Ingredients:

• Sweet Corn Kernels, 1 cup
• Spring Onion Whites, chopped, 1 cup
• Spring Onion Greens, chopped, 1/2 cup
• Garlic, finely chopped, 1 tsp
• Salt, to taste
• Black Pepper, freshly ground, to taste
• Oil, 1 tsp

Method:

In a mixer, blend together the sweet corn kernels with a cup of water to get a coarse mixture. Keep aside

Heat oil in a non-stick kadhai and when it gets hot add the chopped spring onion whites and chopped garlic

Saute on medium flame for 2-3 minutes

To this, add the ground mixture of corn and water, salt, and 2 cups of water

Mix well and cook on medium flame for 6-7 minutes, stirring from time to time

Next add the spring onion greens and the freshly ground black pepper

Mix well and cook on medium flame for 2 minutes again stirring from time to time

Serve hot

HARA TAWA PANEER

HARA TAWA PANEER

Paneer, the cottage cheese so popular in India, lends itself to making some attractive and tasty starters. For example, elsewhere in this blog you will find recipes for Garlicky Chilli Paneer and Chatkedar Paneer.

Today's dish is for a healthy starter for which the recipe is adapted from Hara Tava Paneer by Masterchef Tarlaji Dalal.  Here the paneer pieces are marinated in a Hara Chutney and sandwiched with a filling made of sweet corn and onions and then tawa fried. The lemon juice and the sugar added while making the green Hara Chutney enable it to retain the colour.

The ingredients listed will yield about 20 pieces. We loved this starter and I am sure you will too!

Ingredients:

• Paneer, (Cottage Cheese) 20 pieces cut into 1" x 1 " cubes
• Sweet Corn Kernels, boiled, 3/4 cup
• Sugar, a pinch
• Salt, a pinch
• Dhania (Coriander Leaves), finely chopped, 2 tsp
• Milk, 2 tbsp.
• Onions, finely chopped, 1/4 cup
• Oil, for cooking

For the Hara Chutney: makes 7 tbsp. approx.

• Dhania, (Coriander Leaves), chopped, 1 cup
• Coconut Gratings, 3 tbsp.
• Sugar, 3/4 tsp
• Lemon Juice, 1 tsp
• Green Chillies, chopped, 2
• Dahi, (Low Fat Curds), 2 tbsp.
• Salt, to taste

Method:

To make the Hara Chutney: (yields approx. 7 tbsp.)

In a mixer jar blend together all the ingredients listed above, except dahi, to a smooth paste without adding any water
Transfer to a bowl, then add the dahi, mix well again and keep aside

Cut the paneer pieces into half to get 40 pieces

In a bowl, marinate the paneer pieces with 5 tbsp of the Hara Chutney. Mix gently and set aside for 30 minutes
In a mixer jar, blend together the boiled sweet corn, sugar, salt and the remaining two tbsp. of the Hara Chutney to a coarse paste

Transfer this paste to a bowl, add the chopped coriander and milk and mix well. Keep aside

Heat 1 and 1/2 tsp of oil in a thick-bottomed kadhai, when it gets hot add the chopped onions and saute on high flame till the onions become translucent

To this add the corn mixture and saute on medium flame for another 2-3 minutes

Switch off the gas and allow it to cool. This form forms the filling for the paneer.

Divide the filling into 20 equal portions and keep aside

Place each of the paneer pieces on a dry flat surface
Spread a portion of the filling evenly over it

Sandwich it using another piece of paneer and press gently

Repeat with the remaining ingredients to make 19 more stuffed paneer pieces

Heat the oil in a non-stick tawa, place about 8-10 of the stuffed paneer pieces and cook them by drizzling oil around them till they are golden brown in colour from both the sides

Serve hot

CORN KI SUBZI

CORN KI SUBZI


Did you know that sweet corn, apart from its great taste that most people like, also has health benefits? I love sweet corn and elsewhere in this blog you will find recipes for a variety of dishes ranging from a Crunchy Corn Salad, and a Sweet Corn and Capsicum Stir Fry, to a Corn Methi Pulao.

Today's dish is adapted from Tarlaji Dalal's "Corn ki Subzi" a dish from Rajasthan, best served with rotis and chappatis.

Ingredients:

• Sweet Corn kernels, boiled, 3/4 cup
• Onions, roughly chopped 1 cup
• Ginger, grated, 1 tsp
• Garlic, grated, 1 tsp
• Curds, whisked, 1/2 cup
• Bengal Gram Flour (Besan), 1 tsp
• Oil, 1 tsp
• Cumin Seeds, 1/2 tsp
• Nigella Seeds, (Kalonji), 1/4 tsp
• Salt, to taste
• Turmeric Powder, 1/4 tsp
• Green Chilli Paste, 2 tsp 
• Coriander Leaves, finely chopped, 2 tbsp

Method:

First, in a mixer, grind the chopped onions, grated ginger and garlic together to make a paste. Keep aside

In a bowl, mix the whisked curds and the besan and keep aside
Heat oil in a kadhai, and when it gets hot add cumin seeds, nigella seeds and saute them on medium flame for just 30 seconds
Add the prepared paste of onion-ginger-garlic, mix well and cook on medium flame, stirring occasionally, for 3-4 minutes
Add the salt, turmeric powder, green chilli paste, the prepared curd-besan mixture, and lastly the boiled corn kernels
Mix well and cook on medium flame for 2-3 minutes, stirring continuously
Add the chopped coriander, mix well and cook for 1 more minute on medium flame
Serve hot with chappatis/rotis.

CRUNCHY CORN SALAD

CRUNCHY CORN SALAD

I have always been fond of salads and elsewhere in this blog you will find a variety of salads listed under "Soups & Salads." I like salads because they are good for health, tasty and yet light on the stomach.

Today's salad is made up of sweet corn, capsicum, tomatoes, and spring onions. Incidentally, I love all these veggies! The best part of this salad that I like is the crunch of the corn and the capsicum.

Recommend that you serve this chilled.

Ingredients:

• Sweet Corn Kernels,  1 and 1/2 cups
• Spring onions, chopped with greens, 1/4 cup
• Capsicum, diced into cubes, 1/4  cup
• Tomato, chopped into cubes, 1/4  cup
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• Vinegar, 2 tsp

Method:

Boil the sweet corn cobs in salt water and remove the kernels
Chop the spring onions along with the greens
Dice the capsicum and the tomato into cubes
Mix the corn kernels, spring onions, capsicum and tomato in a bowl
Add salt and freshly ground black pepper
Toss the salad lightly
Top this with vinegar and mix well again
Refrigerate and serve chilled

CORN METHI PULAO

CORN METHI PULAO

Pulao is often made in Indian homes for which we  usually use long grained Basmati rice. Elsewhere in this blog you will find recipes for the aromatic Mint Pulao, the multi-coloured Panchranga Pulao, and the nutritious Matki Pulao.


This Corn and Methi Pulao is adapted from the recipe of the legendary Tarla Dalal. As described by Tarlaji, the "sweetness of corn and the innate bitterness of the methi complement each other well in this pulao."

It turned out to be delicious and I would recommend it as another variety of pulao you may add to your collection.

Ingredients:

• Long grained Rice (Basmati), 1 cup
• Black Peppercorns, 2-4
• Cinnamon, 1/2 " piece
• Cloves, 2
• Cardamoms, 2
• Green Chillies, finely chopped, 1/2 tsp
• Onion, sliced, 1/2 cup
• Fenugreek leaves, ( Methi) chopped, 3/4 cup
• Sweet Corn Kernels, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Butter, 1 tbsp.
• Oil, 1 tbsp.
• Salt, to taste
• Fresh curd, for serving along with pulao

Method:

Wash the rice and soak it for 20-30 minutes as is customary for basmati rice. Keep aside
Heat the butter and oil in a pressure cooker. Once it is heated, add the peppercorns, cinnamon, cloves and cardamoms
Saute for 1/2 a minute
Add the sliced onions and saute for 1 or 2 minutes
Next add the chopped fenugreek leaves, corn kernels and saute for 1 minute
Now add the rice and 2 cups of hot water, salt, turmeric powder, green chillies, and stir well
Cook till the second whistle.
Allow the steam to escape before opening the lid of the pressure cooker
Serve the pulao hot with fresh curds or raita of your choice.

MAKAI MASALA (CORN MASALA)

MAKAI MASALA (CORN MASALA)

Most of us remember eating sweet corn as kids, don't we? Biting into them is a memorable experience. We also make a variety of dishes using sweet corn.

I learnt this dish from a Punjabi neighbour many years ago. I was surprised that sweet corn could be combined so well with assorted spices to give a tasty dish which goes well with both rotis and rice.

Ingredients:

• Cooked Corn Kernels from 2 cobs, approx 2 cups
• Onion, finely chopped, 1
• Green Chillies, chopped, 2
• Ginger Garlic Paste, 1 tsp
• Capsicum, small-sized, chopped, 1
• Turmeric (Haldi) Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander (Dhania) Powder, 1 and 1/2 tsp
• Cumin (Jeera) Powder, 1/2 tsp
• Kasuri Methi, (Dry Fenugreek Leaves), 1 tsp
• Tomatoes, chopped, 2
• Garam Masala Powder, 1/4 tsp
• Cashewnut Paste, made from 4-5 cashewnuts
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• Coriander leaves, finely chopped, 2 tbsp, for garnish

Method:

Cook the corn cobs in a pressure cooker adding a little salt to the water in which it is cooked.
Remove the corn kernels after they cool down. Keep aside.
Heat a little oil in a thick-bottomed non-stick kadhai. When hot, add onions and saute till transparent
Add the chopped chillies and ginger garlic paste and saute
Add the chopped capsicum and saute for 2-3 minutes. Make sure that they remain firm and do not get overcooked.
Next add the turmeric powder, chilli powder, coriander powder, cumin powder, kasuri methi and salt
Mix well
Add the chopped tomatoes and saute till oil separates
Now, add the cooked corn kernels and mix well
Add half a cup of water, cover with a lid and cook for about 5 minutes for the corn to fully absorb the masala
Finally, add the garam masala powder and the cashewnut paste. Mix well and cook for 1-2 minutes
Garnish with coriander leaves
Serve hot with rotis or as a side dish with rice

ALOO TIKKI

ALOO TIKKI

Tea time in the evenings is a good time to have a snack. Kids in particular look forward to grabbing a bite. I got this recipe for this tasty snack from my friend Usha Bhat, who manages a very active online cookery group in which I am a member. You may recall she had contributed the first guest post here for a delicious Bhojpuri Aloo.

I added a little cornflour for binding, and I chose to use frozen sweet corn and frozen peas to save time. As I am more used to it, I decided to shallow fry rather than deep fry the tikkis which turned out to be really yummy!

Ingredients:

Boiled Potatoes (Aloo),  300 gms

Boiled Peas, 1/2  cup * I used frozen peas

Boiled Sweet Corn, 1/2 cup * I used frozen corn

Ginger, chopped, 3 tsp

Green Chillies, chopped, 2-3

Coriander leaves, finely chopped, 2 tbsp

Salt, to taste

Red Chilli Powder, 1 tsp or as per taste

Garam Masala, 1/4 tsp

Chaat Masala, 1/2 tsp
Cornflour, 1 to 2 tbsp, as required, for binding

Oil, as required for shallow frying

Method:

Mash the boiled potatoes and mix them with all the other ingredients (except oil!) 

Divide the mixture into equal-sized balls and flatten them on your palm into tikkis

Putting a little oil around each of the tikkis, shallow fry them on the tawa and flip them over when done  to get them cooked evenly on both sides

 

Serve hot with ketchup.

PAPPAD CORN CONE

PAPPAD CORN CONE

Today's recipe features a snack made of sweet corn, onion and chillies, served in a cone made of chilli pappad.

As you know, "Pappad" is what this accompaniment to a meal is better known in North India though we in South India call it "Pappadam". What I used was really what we call "Mirsange Happolu" in Konkani. This translates to a "Appalam" made of chillies. This chilli pappad is made of urad dal and red chillies.

This recipe which I tried out as an experiment was much appreciated by those who tasted the final product. It made for an attractive and tasty snack where you get the sweet taste of the corn along with the chilli taste of the pappad. This would be a nice cocktail snack as well.

In case you don't get Mirsange Happolu, this can as easily be done with the ordinary Pappad.

Ingredients:

• Mirsange Happolu (Red Chilli Pappad), 4-5
• Frozen Sweet Corn, 1/2 cup
• Green Chilli, chopped fine, 1
• Small Onion, chopped fine, 1
• Salt, to taste
• Chaat Masala, 1/4 tsp
• Oil, 1 tsp, for sauteing 
• Fresh Coriander leaves, chopped, to garnish

Method:
Take 4-5 chilli pappads and wet them uniformly by applying water, without soaking them.
Make a diagonal cut on each of the pappads and fold them in the form of cones.

 Microwave each in a cup such that the cone assumes the shape of the cup.







For the filling:
Chop the onion and green chilli fine
With a little oil, saute the onion with chopped green chilli and add the frozen corn, salt and chaat masala.
Add this filling to each of the pappad cones
Garnish with chopped fresh coriander leaves.

SWEETCORN AND CAPSICUM STIR FRY

SWEETCORN AND CAPSICUM STIR FRY

This recipe is adapted from Master Chef Sanjeev Kapoor, who rightly described it as being, "fast-to-cook and good -to -eat". I tried it out with some modifications to suit our needs. Since we use less oil, I reduced the oil to 1 and 1/2 tbsp, and cut the garam masala to 1/2 tsp. I did not use the ginger strips for garnishing.

Ingredients:

• Sweetcorn kernels, boiled, 1 cup
• Capsicums, medium-sized, chopped, 2
• Oil, 3 tbsp
• Onions, medium, chopped, 2
• Tomatoes, medium, chopped, 2
• Ginger- garlic paste, 1 tsp
• Turmeric Powder, 1/2 tsp
• Red chilli powder, 3/4 tsp
• Salt, to taste
• Sugar, 1/4 tsp
• Garam Masala Powder, 1 tsp
• Fresh cream, 2 tbsp
• Ginger, 1 ", cut into thin strips

Method:

Heat the oil in a non-stick kadai, add the onions and saute till it turms a light brown.

Add the tomatoes and saute for 3-4 minutes

Add the ginger garlic paste and saute for 1 minute

Now, add the capsicums and cook for 2- 3 minutes

Add the turmeric powder, chilli powder, salt, and sweet corn

Mix and cook till the oil separates from the masala

Add the sugar, garam masala powder and cream and stir well

Garnish with ginger strips and serve hot with phulke

The dish turned out to be excellent and we enjoyed it with hot rotis. I retained a small portion to make an interesting topping for a tea time snack.

CORN CURRY

CORN CURRY

Most of the time, we use corn on the cob with a lot of masala smeared on it. This is a great favourite, especially in the rainy season when a hot corn on the cob is most welcome.

I came across another use of corn when I saw this recipe from Tarla Dalal, another of those great Indian cookery experts who has been like a guide for thousands like me over the decades. She is a household name in India who has come up with ever so many interesting recipes of different types of cuisine.

What particularly appealed to me in  this North Indian recipe, which turned out to be quite delicious, was the crunchy taste of corn set in a curry that went very well with rotis.

Ingredients

• Sweet Corn Kernels, boiled and lightly crushed, 1 and 1/2 cups
• Cinnamon (Dalchini), 1" piece 
• Cloves, ( Lavang), 2
• Cardamoms, (Elaichi), 2
• Cornflour, 1 tsp
• Coconut milk, 2 cups
• Salt, to taste
• Oil, 2 tbsp

To Prepare the Green Paste :

• Coriander, (Dhania), 1 and 1/2 cups, roughly chopped
• Onions, 1/4 cup, thinly sliced
• Coconut, 2 tbsp, freshly grated
• Garlic cloves, 7
• Ginger, ( Adrak) 1" piece
• Poppy seeds (Khus-Khus), 4 tsp
• Green chillies, roughly chopped, 6
• Lemon juice, 1 tsp

Method 

Dissolve the cornflour in the coconut milk. Keep aside.
In a mixer grind together all the ingredients specified to prepare the green paste, using a little water, to form a smooth paste
Heat oil in a kadhai and when it is hot add the prepared green paste, cinnamon, cloves and cardamom 
Sauté on a medium flame for 2 to 3 minutes
Add the boiled and lightly crushed corn kernels, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for 5 minutes, stirring continuously.
Serve hot with roti/paratha or steamed rice.

MAKAI CHAWAL

MAKAI CHAWAL

 "Makai Chawal" is a very easy to make dish of rice, makai or corn, and coriander which can be put together in a jiffy. Whenever I make this I am reminded of the time when we used to entertain much more than we now do. Mrs. Sethi, one of my neighbours, was an enterprising person and very skilled in cooking. I learnt a number of Punjabi recipes, including this one from her. Since then I have found this useful particularly when I needed one more dish on the table or had unexpected guests.

This works great when you already have the main ingredients of cooked rice and frozen corn. It is really a time saver. Of course, you can also make this dish by cooking the rice and cooling it  just as you can use fresh corn and cook it.


Ingredients:

• Cooked Rice, 4 cups
• Frozen/Cooked Sweet Corn Kernels,  3/4 cup
• Fresh Coriander, chopped, 5 tbsp
• Oil, 1 tbsp - 1 and 1/2 tbsp
• Garlic Cloves, chopped, 3
• Green Chillies, chopped, 3
• Salt, to taste
• Juice of 1 Lemon

Method:
Heat oil in a kadai, add the chopped garlic and saute for a minute till it changes colour and gives off an aroma
Add the chopped green chillies and stir for a minute
Add the frozen/cooked corn kernels, and salt as per your requirement. Saute for a while for the corn to absorb the salt
Now, add the cooked rice, chopped coriander leaves and lemon juice
Mix well and cook for 2-3 minutes, stirring continuously till they are well blended
Serve hot, with a suitable side dish of your choice.