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Make the best use of corn this season by preparing these mouth-watering dishes.
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SNACK IT UP: Crispy corn paneer fritters for a quick bite.
HAVING CORN by the roadside with a dash of lime and spice is in during monsoons.
With the result you find corncobs strewn across the roads in the cities.
There's more to corn than having them this way. It can be turned into interesting dishes as the following would indicate.
Crispy corn paneer fritters
Ingredients:
Sweet corn - 200 gms
Paneer (grated) - 100 gms
Butter - 1 tbsp
Rice flour - 1tbsp
Gram flour - 6 tbsp
Corn flour - 1 tbsp
Green chillies (finely
chopped) - 3-4
Milk - ½ cup
Coriander (chopped) - 2
tbsp
Salt to taste
Oil for frying
Method: Coarsely grind the corn. Heat butter in a saucepan and stir fry the corn for two minutes. Add the grated paneer, green chillies and chopped coriander to the corn. Mix well. Add all the flours and salt to taste, mix well. Add a bit of milk so that you get a batter of smooth consistency Heat the oil. Make small balls of the above batter and deep fry until golden brown. Drain in absorbent paper. Serve these crispy fritters hot with a spicy sauce.
Corn chat
Ingredients:
Sweet corn (boiled)
- 500 gms
Cumin seeds (roasted)
- 1 ½ tsp
Garam masala - 1 tsp
Black salt - 2 tsp
Sugar - 2 tbsp
Salt to taste,
Ginger (finely chopped)
- a piece
Green chillies (finely
chopped - 6-7
Mustard seeds - ½ tsp
Ghee - 1 tbsp
Lemon juice - 2 tbsp
Coriander (chopped) - 2 tbsp
Method: Heat the ghee. Add the mustard seeds. When it splutters, add the green chillies and ginger and stir fry for two minutes. Then add the corn, roasted cumin seeds, garam masala, black salt, sugar and salt. Allow to cook for sometime. Remove from flame. Add the lemon juice. Mix well. Serve garnished with chopped coriander.
Corn dhokla
Ingredients:
Grated corn - 1 cup
Sour curd - 1 cup
Gram flour (besan) - ½ cup
Turmeric powder - a pinch
Salt to taste
Sugar - 2 tbsp
Enos fruit salt - 1 tsp
Chilli-ginger paste - 1 tsp
For seasoning:
Oil - 1 tbsp
Green chillies (slit lengthwise) - 3-4
Coconut (grated) - 2 tbsp
Mustard seeds -1 tsp
Coriander (chopped) - 2 tbsp
Method: Mix the curds with grated corn and gram flour. Add the chilli-ginger paste, turmeric powder, sugar and salt and mix well. Add Enos fruit salt and beat well. If the batter is hard you may add a bit of water. Grease a medium-size thali. Pour the above mixture. Steam for 15-20 minutes.
Allow it to cool. Make the seasoning by heating the oil. Then add mustard seeds and green chillies. Pour this over the dhoklas. Then sprinkle the grated coconut and chopped coriander.
Cut into desired shapes and serve with mint or imli chutney.
Corn khichdi
Ingredients:
Tender corn (grated) - 2 cups
Green chillies (finely chopped) - 5
Ginger (finely chopped) - a piece
Curry leaves - 10-12
Turmeric powder - a pinch
Red chilli powder - 1 tsp
Asafoetida (hing) - a pinch
Mustard seeds - 1 tsp
Sugar - a pinch
Salt to taste
Refined cooking oil - 4-5 tbsp
Milk - 3 cups
For garnishing:
Coriander (chopped) - 2 tbsp
Method: Take a heavy bottom frying pan. Heat the oil. Add the mustard seeds and asafoetida. When they splutter add curry leaves, green chillies and ginger.
Add the grated corn, stir fry on a low flame for 10-15 minutes. The mixture should not stick to the bottom of the pan. When half cooked, add milk, sugar, salt and red chilli powder. Cook until the milk gets absorbed and the corn mixture is a bit dry and leaves the side of the pan. Garnish with chopped coriander and serve hot.
SUJATA MALANI
Swad (7730165)
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