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Get corny this season

SUJATA MALANI
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With a twistCorn Bhel
With a twistCorn Bhel

Recipes Try these corn temptations to add zest to your monsoon meals

Corn Upma

Ingredients

Tender corn (grated): 3 Cups

Mustard seed: 1 tsp

Cumin seeds: 1 tsp

Green chillies (finely chopped): 2

Sugar: 1 tbsp

Lemon juice: 1 tbsp

Milk:1 cup

Oil: 2 tbsp

Asafoetida: a pinch

Salt to taste

Method

Heat oil, add the mustard seeds, cumin seeds, asafoetida, green chillies and stir fry for 2 minutes, add the grated corn and cook on a low flame, stirring continuously. Add milk, sugar, salt and again cook on a low flame till the milk is absorbed in the mixture. Keep stirring. Once the mixture leaves the sides of the pan, add the lemon juice, mix well, serve hot, garnished with coriander and coconut.

Corn Bhel

Ingredients

Boiled tender corn: 3 cups

Boiled potatoes (cut into small cubes): 3-4

Tomatoes (finely chopped): 3

Green chillies (finely chopped): 6

Cumin seeds: 1 tsp

Lemon juice: 2 tbsp

Oil: 2 tbsp

Sugar to taste

Asafoetida: a pinch

Salt to taste

For garnishing

Chopped coriander: 4 tbsp

Fresh coconut (grated): 4 tbsp

Gujarati sev: 1 cup

Method

Heat the oil in a broad pan. Add the cumin seeds, green chillies and asafoetida and saute for a few minutes. Add the corn, potato and tomatoes and stir fry for a few minutes. Add the lemon juice, sugar and salt. Cook on a low flame for a few minutes. Spread the bhel on a flat dish, decorate with Gujarati sev, coriander and grated coconut.

Corn Croquets

Ingredients

Cooked tender corn: 3 cups

Chopped green chillies: 2-3

Chopped coriander: 4 tbsp

Milk: 2 teacups

Cornflour: 4 tbsp

Cooking cheese: 3 tbsp

Plain flour: Half tea cup

Bread crumbs: Half tea cup

Salt and Pepper to taste

Chilli flakes: Half teaspoon

Oil for frying

Method

Grate the corn. Heat the butter, add green chillies and chopped coriander. Mix the corn flour in a little milk and put the rest of the milk to boil. When the milk begins to boil, add the cornflour milk mixture to it, stirring continuously until it thickens. Allow to cool. then add to the corn mixture, add grated cheese, chilli flakes, salt and pepper. Knead well and make small flat balls. Mix the plain flour with a little batter to make a thick paste. Dip the croquets in this paste, roll over bread crumbs and deep fry in hot oil until golden brown. Serve hot with tomato ketchup.

SUJATA MALANI

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