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Crunchy corn

KNOWN as makkai in India and maize in the Americas, corn has an ancient history. Important as it is to most cuisines today, it had a major and complex cuisine in the Aztec, Mayan and Inca and ancient Indian civilizations. Corn is rich in sugar, fibre and carbohydrates. Here are two mouth watering recipes that use corn in a new way.

Stuffed corn kebabs in pungent hot sauce

Corn kebabs


Potato boiled, peeled, grated and mashed 2 medium
Oil 2 tsps
Paneer grated and mashed 50 gm
A few spring onions chopped thinly
One cup boiled sweet corn, half crushed
Bread 2 large slices
Red chilli powder one tsp
Garam masala powder tsp
Salt to taste
Water as required
Oil for frying


Heat two teaspoons of oil in a kadhai, add the onions and stir cook for a minute or two. Add cup of the corn and stir and add some of the salt, a little garam masala powder and chilli powder. Mix well. Remove from heat and cool. The stuffing is ready.

Dip the bread in water and squeeze well. Mix the potato, paneer, the remaining corn, bread slices, some salt, garam masala and chilli powders. Mash and mix well. Divide this mixture into five or six equal parts.

Flatten one part on the palm and place some of the cooked corn mixture. Shape like round or oblong kebabs.

Deep fry all the kebabs till light brown. Drain on tissue paper and then arrange in a serving dish.

Pungent hot sauce


Red hard tomatoes, pureed 250 gm
Mustard paste 2 tsps
Jaggery (Gur) 50 gm
Red chilli powder 2 tsps
Salt to taste
Water as required
Oil one tbsp
Garam masala powder one tsp
A few spring onions chopped thinly


Heat the oil in a kadhai. Add the spring onion and then stir cook for a few minutes. Add the mustard paste and stir cook for a minute. Add the tomato puree, jaggery, chilli and garam masala powders and water if required. When the mixture boils, reduce the flame. Cook covered for two or three minutes.

Remove from heat and pour over the prepared kebabs.

You may serve this sauce separately along with the kebabs.

If the sauce is poured over the kebabs, it can be served as the main dish along with naan, roti or chapatti.

If the sauce is served separately, it goes well with bread or bun.

* * *

Mushroom corn balls in green garlic sauce

Ground spinach one cup
Cooked and crushed sweet corn cup
Large button mushrooms 8 to 10
Tomatoes pureed 4 large
Flour one tbsp
Ginger garlic paste 2 tbsps
Grated cheese 2 tbsps
Black pepper powder tsp
Oil 2 tbsps
Salt to taste
Red chilli powder to taste
Garam masala powder to taste
Water as required
Oil for frying
Egg 1


Beat the egg and add the flour. Add the salt and the chilli powder to taste. Mix well and keep aside.

Put the mushrooms in boiling water for two minutes. Add a little salt. Drain and remove the stems of the mushrooms carefully so that the heads are not broken. Add some salt and pepper powder to the sweet corn. Fill the mushroom head cavities with them.

Chop the mushroom stems. Mix with remaining corn and keep aside.

Dip each stuffed mushroom head in the egg flour mixture and deep fry on both the sides till golden brown. Drain on tissue paper. Keep aside.

Heat two tablespoons of oil in a kadhai, add the ginger garlic paste and cook till light brown. Add the spinach and tomatoes. Add the salt, chilli powder, garam masala powder and half a cup of water. When the mixture boils, reduce the flame, cover and cook for five minutes. Finally add the remaining corn and mushroom stem mixture, bring to boil and remove from flame. The green garlic sauce is ready.

Arrange all the mushroom balls in a shallow baking tray. Pour the green sauce over them. Sprinkle the cheese evenly.

Bake in a pre-heated oven at moderate temperature for about six minutes or till the cheese melts.

Serve hot with pav, bun, naan or roti.


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