Sweet Corn Gravy

This is a very tasty side dish when you are looking for a variety vegetarian recipe for your roti or naan. I have included sweet corn in many of ny previous vegetarian recipes. But this one is a purely sweetcorn gravy curry with the least of ingredients and hence easy to be made.

Ingredients

Sweet corn kernels - 2 cups
Onion - 1, large, finely chopped
Green chilies - 2, slit length wise
Ginger garlic paste - 1 tsp
Kasuri methi - 1 tsp, lightly crushed
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 1/2 tsps
Garam masala powder - 1/4 tsp
Tomatoes - 2, finely chopped
Cashew nuts - 5, soak in 3 tbsps milk and make a smooth paste.
Fresh coriander leaves - 2 tbsps, finely chopped
Fresh cream - 1 tbsp
Salt to taste
Oil - 1 1/2 tbsps

Method

Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame.
Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix.
Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil.
Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat.
Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice.

Cabbage and Corn Vinaigrette

This is a very tasty dry salad recipe. We make it very often for dinner as an extra side dish with chappathi and curry and also as a simple tossed salad with friedrice.
A very easy and extremely tasty salad recipe.

Ingredients

For the dressing

2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil

For the salad

1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped

Directions

Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

Creamy Palak and Corn Curry

This is a highly nutritious and very tasty vegetarian dish. It is a very tasty and a lipsmacking crowd puller. Three of the major vegetarian ingredients namely Palak, Corn and potatoes come together in a perfect combination in this dish and hence this is a royal treat for all vegetarians.

Ingredients

Spinach\ Palak – 300 gm
Vegetable Oil – 3 tbsp
Onion – 1 cup ( chopped )
Tomato – 2 ( chopped )
Potato-1
Ginger Garlic Paste – 1 tsp
Coriander Powder – 2 tsp
Red Chili Powder – 1 tsp
Garam Masala Powder –  1\2 tsp
Salt to taste
Fresh Cream – 3 tbsp
Corn kernels – 2 cups ( boiled )

Method
Cut potato into cubes and boil it. Keep it aside.
Wash the Spinach under running water. Boil a litre of water in a big vessel. When the water starts boiling add a tablespoon of salt and spinach to it. Cook for a minute. Strain the water and run the spinach under cold water. Strain well. Make a puree of spinach in a blender. Keep aside. Add oil in a heavy bottom pan. When the oil is hot, add onions to it and fry till golden brown. Add ginger garlic paste and fry till the raw smell is gone ( 3-4 minutes ). Add tomato puree and cook for a minute. Remove the pan from heat and let it cool. Blend the masala in a blender to make a smooth paste. Add the masala in the pan and add a cup of water. Add coriander powder, red chili powder, garam masala powder and salt. Fry for 5- 6 minutes. Put boiled potatoes. Add spinach puree and corns. Add a cup of water. Cook for 7-8 minutes
Add fresh cream and cook for a minute.Serve hot

Sweet Corn and Olive Salad

This is a very healthy salad recipe and a perfect one to follow a diet plan. A salad is always a big welcome in my home especially because of the ease with which it can be made in no time. Thus is a tasty salad recipe and a must try for all health conscious beauties out there.

Ingredients

3 cups boiled sweet corn kernels
1/2 cup chopped onions
1/2 cup tomato slices
1/2 cup cucumber slices
2 Tablespoon Olives
Few Parsley leaves

To Be Mixed Into A Vinaigrette Dressing
1 tbsp vinegar
2 tbsp olive oil
1 tbsp sugar
1 tsp Lemon juice
salt and freshly ground black pepper to taste

Method

Combine the sweet corn,  onions, cucumber, olives, parsley and tomatoes in a deep bowl and mix well.
Pour the vinaigrette dressing over the salad, toss well and refrigerate for at least an hour.
Serve chilled.

Masala Corn

Masala Corn is the easiest of all snacks to beat the sudden pranks of hunger and hence an all time favourite of everyone. We have it for tea, sometimes as a movie snack and often as a mid morning snack. It is just a matter of getting together all the ingredients and hence a prime no fuss and very tasty recipe.

Ingredients

Sweet Corn - 1 cup
Butter - 1 tsp
Pepper powder - a generous pinch
Lemon juice - 1 tsp
Chat Masala Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Jeera Powder - 1/2 tsp
Salt - to taste

Method

Boil corn for 10mins or until corn turns soft, drain the water.If you are pressure cooking then pressure cook for 4 whistles till corn turns soft.You can microwave it too.

Then in a mixing bowl add all the ingredients listed along with corn and mix well. Give a quick stir and serve immediately. While serving sprinkle little red chilli powder and chat masala powder and serve hot.

Sweet Corn Chicken Pulav

This is a very tasty recipe that uses a lot of ingredients and requires a bit of an effort. But the final outcome is worth all your efforts. The blending of sweetcorn, chicken and egg makes every bite a delightful experience. It indeed is a dish fit for a king. I prefer my pulav to be lightly bathed in the gravy. But if you want your rice to be richly bathed in a thick gravy, then you need to increase the quantity of all ingredients. 

Ingredients

Basmati rice-2cups
Boiled and shredded chicken-half cup
sweet corn boiled-1cup
green chilli-4
onion-1 small
salt-to taste
turmeric-1/2tsp
red chilli powder-3/4 -1 tsp
Egg-1
oil-1 tsp
Soya sauce -2 tabkespoon
cilantro leaves-1/2cup tightly packed
Mint leaves--1/2 cup tightly packed
cashews-5-6
ghee-2 tsp

To temper

cumin-1/2 tsp
curry leaves-5-6
cloves-3
cinnamon-1"inch stick
ginger garlic paste-1 tsp
cardamom pods opened-2

Method

Wash rice twice and soak in water for 30 mins. Cook it properly and keep it aside.
Chop onion length wise very finely..Heat oil and ghee in thick bottomed vessel and when its hot add in the ingredients needed for tempering.
Saute twice and add in broken cashews and roast them til light brown in colour..Now add onions and green chilli and ginger garlic paste. Cook till brown in colour.
Now add in sweet corn and mix every thing.
Add shredded chicken and cilantro+mint leaves and salt and cook for 5 more mins. Add egg and scramble it. When every thing turns slightly mushy, add soya sauce and mix it with cooked rice.
Your Pulav is ready. Serve it with pappad and salad.

Sweet Corn Paratha

My baby boy has recently started a liking to sweet corn( He is somewhat addicted to it since the last few days) So I had a few packets of sweet corn kernels in my fridge. So when I thought about trying out a different kind of paratha, the sweet corn came to my mind. I experimented on it and it came out perfect. Do here is my sweet corn Paratha recipe. If you want you can blend the sweet corn and make it into a pulp before stuffing it. I preferred it this way) Enjoy.

Ingredients

Wheat flour  - 1 cup
Sweet corn - 1/4  cup
Butter-1tbsp
Pepper powder-1 tbsp
Oil - 2-3 tbs
Coriander leaves  - 2-3 tbsp
Green chilly - 1-2 Chopped
Salt - ½ tsp or as per taste

Method

Take out the dough in a bowl. Boil the corn kernels until they are very soft and juicy. Mix it with buttet and pepper. Add the sweet corn  to the wheat flour. Add salt, green chillies and coriander leaves to the mixture. Now knead the flour using water. Let the wheat dough be a little hard in comparison to the normal dough. Cover the dough and let it remain for 20 minutes. Our dough will become fluffy and will set.
Now apply a little oil on your hands and smoothen the dough by kneading it for a while.  Put the pan over a flame to heat.
Break a ball of dough having the size of a lemon. Put some dry flour on it. Now we will roll out the balls smoothly one by one. It should be approximately 4 to 5 inch in length. Once the paratha is rolled, put oil on top. Spread the oil evenly on all four sides using a spoon. Fold the paratha in half. Put a little oil on top of this also and spread it. Once again fold the paratha into half.
Now wrap it with dry flour and roll it again. Prepare a thick paratha. Make sure it is neither too thin nor too thick. Our triangular paratha is rolled out and ready. Heat the pan. Apply oil on it and spread it all over the pan’s surface. Put the paratha in the pan and let it fry. Turn the paratha over once it gets a little brown in colour. Apply oil on all sides of the paratha and then flip it. Fry the paratha till it becomes golden brown in colour from both sides. Serve hot with chutney, pickle or curd.

Tomato Corn Chaat

Corn is the favourite food of my son. He likes to eat it boiled and coated with butter, Pepper and salt. This one is a chaat recipe and since corn is a less calorie food, it can be used as a filling diet food too. We also use it as a movie time snack. There is not much cooking involved and hence it is easy to make. Please try it out.

Ingredients

1 medium or large corn cob
1 small onion, finely chopped
1 medium tomato, finely chopped
1 green chili, finely chopped (optional)
1 tbsp chopped parsley or coriander leaves
1 or 2 tsp lemon juice
¼ tsp red chili powder or as required
1 tsp chaat masala powder or as required
black salt or rock salt as needed
sev/fried gram flour for garnishing.

Instructions

Boil or pressure cook the corn cob till the kernels are cooked well.
When the corn cob becomes warm or cools down, then remove the corn kernels with a knife.
Mix the corn kernels along with rest of the ingredients in a bowl.
Check the taste and add more salt or chaat masala or lemon juice if required.
Serve the corn chaat immediately, in individual serving bowls or plates topped with sev.