Corn Corner

Try some yummy corn preparations for your dear ones

Corn Bharta

Ingredients

•  1 tsp coriander powder
•  1 tsp turmeric powder
•  1 kg fresh corns
•  1 tsp red chilli powder
•  2 tblsp oil
•  3 medium tomatoes
•  1/2 tsp garam masala powder
•  3 medium onions
•  1/2 tsp cumin seeds
•  6 - 7 green chillies
•  salt to taste
•  coriander leaves cut for garnish

Method

Boil the whole corn, take off the niblets and grind it coarsely in a blender. Take off and finely cut the onions. Wash and cut the tomatoes. Wash and cut the green chillies.

Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle. Mix in cut onions and stir fry till light brown.

Mix in cut green chillies and stir fry for 1/2 minute. Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Stir fry for few seconds and mix in cut tomatoes. When tomatoes are cooked mix in corn, salt and little water. Stir fry for another 5-10 minutes. Serve hot decorated with cut coriander.

Corn Pakora

Ingredients

•  1/2 tsp cumin powder
•  2 tblsp coriander leaves chopped
•  oil for deep frying
•  6 tblsp bengal gram flour besan
•  salt to taste
•  2 tsp ginger chopped
•  2 tsp garlic chopped
•  2 green chilli chopped
•  1 cup milk
•  1 3/4 tsp dry mango powder
•  1 onion chopped
•  100 gms cottage cheese
•  200 gm corn fresh

Method

Crush the corn in a blender. Grate the cottage cheese. Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.

Mix in crushed corn and stir fry.

Mix in salt and mix. Mix in milk and stir fry to get a creamy texture. When the corn is cooked, transfer to a round dish and cool.

Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves. Adjust salt and mix well.

Mix in besan for binding and mix in a little milk if the mixture is too thick. Make even sized balls with hand or tablespoon. Heat up oil and deep fry the pakoras on medium heat up till golden brown. Remove and keep on an absorbent paper to soak excess oil. Serve hot.

Corn-Veg Mix

Ingredients

•  Cauliflower
•  green peas
•  boiled potatoes
•  onion
•  boiled sweet corn
•  carrots
•  french beans
•  strained curd
•  sugar and salt as per taste
•  green chilly
•  curry leaves
•  mustard seeds
•  cooking oil

Method

Cut all the vegetables in big pieces and boil and strain them and keep aside. Heat some oil in a pan and add mustard seeds curry leaves and green chilly in to it after it heats up add the strained curd in it & then add salt & sugar to taste. Then add all the boiled vegetables into it. Garnish with finely chopped coriander leaves. This can also beaten as a vegetable dish with chapatti & it is a low calorie healthy nutritious food.

Corn Chicken

Ingredients

•  4 medium sized chicken breasts     (skinless & boneless)
•  2 tblsp yogurt
•  1/2 tsp garam masala powder
•  3 medium tomatoes
•  2 medium sized capsicums
• n 1/2 tsp turmeric powder
•  5 - 6 garlic flakes
•  1 1/2 tblsp oil
•  1 tsp red chilli powder
•  1/2 cup coriander leaves
•  1 inch ginger
•  salt to taste
•  1 cup corn kernels
•  1 tblsp coriander powder

Method

Clean, wash and cut chicken breasts into one centimeter sized square pieces. Wash capsicums, halve, de-seed and cut into one centimeter squares. Take off and finely cut ginger and garlic. Wash and puree tomatoes in a blender. Wash and cut coriander leaves. Boil corn kernels in three to four cup of salted water till soft. Remove and keep aside. Heat up oil in a non-stick pan, stir-fry cut ginger and garlic briefly. Mix in pureed tomato and stir fry on medium high flame heat, stirring frequently.

Stir in red chilli powder, turmeric powder and coriander powder. Mix well. Mix in chicken pieces and stir fry on medium heat up for five to six minutes, stirring regularly.

Mix in skimmed milk yogurt, cooked corn kernels, capsicum and salt. Mix well, lower heat, cover and continue to stir fry till masala is a little thick and chicken pieces are completely cooked. Mix in garam masala powder and cut coriander leaves, mix gently and serve hot.