MAIZE CORN

INGREDIENTS

• 1 cup Dosa rice / Normal rice

• 1 cup sweet corn ( can add little more too )

• 1/2 tsp Cumin Jeera

• 1 - 2 Green Chilli ( Optional )

• to taste Salt

• Oil / Ghee for cooking

Corn Dosa made from corn and rice are so thin,crispy,flavorful and of course super yummy and easy... Everyone loved them to the core at my home. Now these sweet corn dosa have entered my regular breakfast menu list. The best part is they need no fermentation !!

INSTRUCTIONS

1. Wash and soak rice for 3-4 hours.

2. Seperate the corn seeds from the cob .

3. Grind corn, chilli, jeera and salt along with rice.

4. Grind them to a nice smooth batter. Take the ground batter to a vessel.

5. Add water generously such that the batter attains running consistency ( like milk ).

6. Heat a tawa or nonstick pan. When the tawa is hot , rub it with a drop of oil using an onion piece.

7. To the hot tawa pour a ladle full of corn dosa batter in circular motion.Start pouring the batter from the outside rim of tawa to inwards center of tawa. As the batter is thin ,it will become lacy .( The method of pouring this dosa is similar to rava dosa) .Smear few drops oil around the dosa.

8. Lid the tawa and cook it on a medium flame.Cook till bottom side starts to turn golden brown.Once it becomes crisp ,just fold and serve . No need to flip .

9. Serve hot Corn dosa with coconut chutney / sambar / chutney powder .

RECIPE NOTES :

NOTE :

1. If you want you can add a chunk of onion while grinding.

2. Rubbing onion to the hot tawa imparts nice flavor to the dosa as well prevents dosa from sticking to the tawa. This tip holds good while making any dosa.

3. If you want you can grind the dosa batter previous night and keep in fridge and use to make dosas next morning. But remember no need to ferment .

4. If you are finding difficulty spreading dosa, make the batter little thick and spread like normal dosa. But they won't turn that crispy.

INGREDIENTS

• 5 tbsp Besan

• 1 cup Indian Corn

• 1/2 tsp Green Chili Paste

• 2 tbsp Chopped Fresh Coriander leaves

• to taste Salt

• Oil / Ghee for cooking

Serve with Coconut Chutney or Green Chutney

PROCESS:

1. Blend 1Cup of Fresh Corn Kernels in a mixer till smooth.

2. Transfer to a bowl and add all the ingredients, along with water to make a dosa batter. Add salt to taste.

3. Pour dosa onto a healted Tava or griddle. Add Oil or Ghee.

4. Cook till dosa is golden brown.

5. Serve hot with Chutney.

REF: https://www.tarladalal.com/Corn-Dosa-37780r

~ 146 Calories.

Bhutta is the Indian word for corn. Available in abundance during the monsoon, Bhutta is eaten either grilled or boiled but like most delicious Indian foods it is slathered in a bunch of spices (which is very different for the two versions) to help lift up the flavor profile to the quintessential Indian best!

There was a phase of my life when I was into some serious workout sessions. Every morning and evening was spent doing some hard core exercising. The control of my diets however required no effort from me at all. I lived in a hostel at my university. And, we all know how appetizing cafeteria food can be. With my eat-to-survive mode on, my 3 square meals consisted of just that, 3 square meals required to keep your brain and heart functioning.

This phase however came with a bit of indulgence. But of course! Me being me, there is no way that I would not make sure the food I eat was food I enjoyed, right?!

Came the monsoons and the days leading up to winters. While my mornings were spent in the gym, my evenings were 2-3 mile walk out and back into the university campus and hostel. On one such evening walks, I spotted a bhutta-wala (corn vendor) at a street corner with corn stacked up as high as the sky. A skillet with red hot coal in it with semi roasted bhutta layered on it, a hand fan in one hand moving rigourously over the corn and the other turning the corn around, sparks flying up against the drizzling background air, that day marked the beginning of my love affair with corn.

Not that I had never eaten bhutta before. Called Muskin Jola in my home town, I was always fond of it but deprivation of food was what I needed to truly appreciate the juicy niblets of bhutta. You know like a flashlight in a dark room. Slather some green, spicy, chili-cilantro-mint chutney on it and ……. What can I say? Anything said in praise about this heavenly delight would still fall short.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 3-4

Ingredients

• For the Spicy green chutney1 pod of medium sized garlic

• 8 thai green chilies (adjust quantity to suit your spice level. This yields spicy level 4 on a scale 1-5)

• 6-8 min leaves

• 1 cup of cilantro leaves

• Salt to season

• For the Grilled corn or BhuttaCorn

• Lemon halves

Directions

1. Blend all the ingredients for the chutney, set aside.

2. Roast the corn on the stovetop.

3. Smear chutney over the roasted corn.

4. Now, give the chutney-smeared corns a quick roast (about a minute all around the corn) on the stove. This helps with to cook the chutney right into each corn kernel.

5. Now, squeeze some lemon over them and serve hot.

My Take:

If you do not have a gas range, you can use your electric range. You can buy a roti grill from amazon or any Indian store, place it on the electric coil and roast the corn. However, the fire roasting has a unique flavor which shouldn’t stop you nonetheless.

No time to make chutney? That’s alright. Mix equal parts of salt and paprika. Dip the lemon half into this mixture and rub them onto your roasted corn.

A dollop of ghee or butter smeared adds great flavor.

Yummily Yours’

Prash

REF: http://yummilyyours.com/bhutta-spicy-stovetop-grilled-corn/

CORN KOFTAS IN SPINACH CURRY . These corn koftas that I made from fresh corn and then dunked into a creamy spinach curry is probably one of the best curries that I have created even though I had never heard of it before! Ummm… Let me go back, this is one of the best curries ever. Period. 😀

Did my introduction sound like I was trying hard to sell the corn kofta curry? Because, let me tell you, this curry, once in your mouth needs no selling mister! You just have to stop yourself from licking your fingers at the dinner table 😛

Sitting in the last bench of her classroom, she waited. She waited for the bell to ring. The bell that would grant her freedom to rush out and feel the drops of rain, caress her soul. The thunders had just stopped startling the clouds and the showers of rain had trickled down into a pleasant drizzle leaving the earth wet enough to bring down temperatures. The air filled with an aroma of mud that can make one feel patriotic because nothing can make you feel more connected to the ground you are standing on but the fragrance of wet soil.

She imagined her ride home as the professor was winding up his lecture about….. she had no idea what he was talking about. All she could think of was hawkers. Hawkers who brought out their loot of gold stealthily wrapped in a camouflage of green. You would think those jewels grew on tress! Well, yes they did! 😀 And yes, this is how I almost every day of school during monsoon season, dreaming about charcoal roasted corn on the cob, slathered with spicy green chutney.

So, what does this girl who loves corn but not such sweet corn do?

Make Corn Kofta Curry!

So, what does this girl who loves corn but married a man who does not like corn do?

Make Corn Koftas and dunk them into a lip smacking curry.

So, what does a girl who loves veggies but wants variety do?

That’s right! She makes Corn Kofta curry!

So, what does a…. You get the drill right ? 😀

Well, hurry up! Grab some corn by the ears (literally!) and make this delicious corn kofta curry. Here is the recipe for:

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Serves: 2-3

Corn koftas made with fresh corn kernels dunked into a creamy spinach curry is healthy and lip-smacking delicious.

Ingredients

• For the Koftas3 medium sized fresh corns

• 1 tbsp minced Garlic

• 1 Green chili, finely chopped

• 2 tbsp Corn starch/rice flour

• 1/8 cup Bread crumbs (optional)

• Salt to season

• Oil for frying the koftas (or pan roast)

• For the Spinach Curry3 cups Spinach leaves

• 1/2 cup sliced Onions

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 2-3 green chilies (adjust quantity to suit your taste)

• 1/4 cup coconut milk

• 1 tbsp + 1 tsp oil

• Salt

• Red chili powder for garnish

Directions

1. Grate the corn from the cobs or use a food processor to coarsely crush corn kernels

2. Since fresh corn tends to be very juicy, it becomes difficult to mold them into koftas. Use a sieve to drain off the excess corn milk. Do not over do this step or it could turn the corn dry and mealy.

3. Heat 1 tbsp of oil in a pan and add the chopped garlic and green chilies that are meant for making the koftas.

4. Saute for about a min and add the crushed corn.

5. Mix and cook. As the corn begins to dry up, add salt and corn starch/rice flour and mix well.

6. Continue cooking until the corn becomes a moldable mixture. Set aside and let it cool down.

7. Meanwhile, heat a tsp of oil in another pan. Add the garlic, ginger, green chilies and onion and sauté till the onions turn translucent.

8. Reduce the heat to low and add the washed spinach leaves.

9. Cook for a minute until the leaves wilt and turn the heat off. Set aside and let it cool.

10. Going back to the corn mixture, take a small amount and check of you are able to mold it into a ball. While it will not be as sturdy as a potato ball, it should be able to retain shape. If not, add some bread crumbs to make the mixture stiff.

11. Now make ping pong ball sized balls of the corn.

12. Make a thin paste of the remaining corn starch and water.

13. Heat oil for deep frying the koftas. Coat the corn balls with the thin corn starch paste and drop them slowly, one at a time into the hot oil.

14. Do not overcrowd the oil. Once the koftas turn golden, take them out of the oil with a slotted spoon onto some paper towels (to drain excess oil, if any).

15. Continue the frying process for all the corn balls.

16. Using a blender, make a smooth puree of the cooked spinach leaves.

17. Heat a tbs of oil in a pan. Add cumin and allow it to crackle. Add a pinch of garam masala into the oil and the spinach puree.

18. Add salt and mix well. Add some water if required to adjust the consistency of the curry. Remember, you are et to add the cream.

19. Add the coconut milk, mix well and turn the heat off.

20. Dunk the koftas in to the curry, mix to coat the koftas with the curry.

21. Cover and let it rest for not more than 10-15 minutes before serving. This is to ensure that the koftas absorb the curry but not break while serving them.

My Take:

The corn mixture has to be sufficiently dry for deep frying them. If not, they can open up and scatter in the oil. To avoid this, try frying one kofta. Add more bread crumbs if required or pan roast your koftas.

Keep your koftas and sauce ready. Add the koftas into the curry only 10-15 minutes before you are ready to serve. This ensures that koftas are well seasoned with the sauce but do not break while handling them.

Yummily Yours'

Prash

REF http://yummilyyours.com/corn-koftas-in-a-spinach-curry/

Corn is mostly served on the cob or as fried kernels. Try Corn Lollipops, a variation which uses kernels but feels like you are taking a bite off the cob! They are so light and taste so great that you can never stop at one.

It is raining out here. But I cannot smell the fragrance of earth filling the air. There is the gloomy sky but without the aroma that makes me feel one with the Universe, it feels lonely. And I miss home. Back in India, when it rains, roads get clogged, people get stuck (just like when it snows 2 mm in Atlanta :D) but nothing stops. Just as the clouds begin to clear out, you can feel the chitter chatter of crowds filling the air.

You can see hawkers rushing to set up their ware not wanting to lose the precious opportunity to earn some good money. You see, the rain and the breeze makes one want to bite into something hot and spicy!

What does one do when they do not have the luxury of buying hot spicy food or corn on the cob from a hawker (There’s something about home that makes little pleasures seem like luxuries. Don’t you agree?) ? What does one to when all they have is pack of frozen corn kernels? Whip themselves up some Corn Lollipops!

A ha! Almost like home, hot spicy food with a cup of hot coffee; watching the birds get out and look for some earthworms to feed on as the clouds clear out. A new experience. I’ll probably miss these birds a few years later 🙂

RECIPE

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 2-3

Ingredients

• 2 pods garlic finely chopped

• 1/2 inch ginger finely chopped

• 2 green chilies finely chopped

• 1/4 cup finely chopped onion

• 1 1/2 cup frozen corn thawed

• 6-7 cubes (1 inch cubes) of paneer (you could substitute it with mozzarella too)

• 3/4 cup bread crumbs 1/8 cup corn starch

• 1/8 cup all purpose flour (maida)

• Upto 1/2 cup water

• Salt to taste

• A pinch of powdered black pepper

• Oil to fry

Directions

1. Coarsely grind the corn kernels and keep aside

2. In a pan over medium heat, add two tsp of oil. Once the oil is sufficiently hot, add the chopped garlic, ginger and green chilies

3. Saute until they lose their raw smell and turn golden (for about 3 min)

4. Add the chopped onion and sauté for another 3 min

5. Add the ground up corn, salt and powdered black pepper and sauté till the corn loses its raw smell and some moisture (helps in binding)

6. Take off heat and let the mixture cool off

7. Add about 1/4 cup bread crumbs and mix.

8. Take a glob of the mixture and make a small cup of it with your palms and stuff the cube of paneer in it. Wrap the paneer and mould it into the shape of an ball/lollipop.

9. Mix the corn starch and all purpose flour with water to make a very thin batter. Spread the rest of the bread crumbs onto a platter

10. Roll the lollipop in the batter and then in the bread crumbs so that it gets uniformly coated on all sides

11. Drop them into a pan of hot oil over medium flame.do not crowd the pan or the temperature of the oil will drop suddenly.

12. Fry them until they are golden brown on all sides and drain them onto some paper towels

13. Stick some ice cream sticks or skewers into them and they are ready to be served.

14. Serve them with some MINT CHUTNEY

My Take:

Mozarella tastes great too with the melted gooey feeling inside Any deep fried food if fried at the right temperature and to the right extent never has any extra oil and hardly drains onto the paper towel. Fry it right and enjoy it guilt free!!

Yummily Yours'

Prash

REF: http://yummilyyours.com/corn-lollipops/

Vaghareli Makai (Spiced Indian Corn) -Four servings

Adapted from Near & Far by Heidi Swanson For this recipe, you’ll need to clarify some butter, which lends an extra-buttery flavor to the corn. You’ll find instructions here, or head to your local Indian shop for some ghee. Although this recipe is terrific with fresh corn, if it’s not available you can use frozen corn, thawed.

Heidi says it’s nice made with asparagus or broccoli, but my bets are that I’ll be making it with cauliflower come winter. The original recipe called for “2 small red chiles” so you can use whatever kind of chile pepper you want, depending on how hot and spicy you like things. I split the difference with a habanero (very hot) and jalapeno (somewhat milder). In the photo in the post, the habanero is the smaller, wrinkled pepper and the jalapeno is the longer one . Toasted cashews would make a good substitute for the peanuts, or for those avoiding nuts, use pumpkin seeds. To make it vegan, Heidi recommends using sunflower oil in place of the butter.

Ingredients:

• 2 small red chiles, stemmed, seeded (if desired), and sliced

• 2 medium garlic cloves, peeled and sliced

• One 1-inch (3cm) piece of fresh ginger peeled and sliced

• 1/4 teaspoon ground turmeric

• 3/4 teaspoon sea or kosher salt

• 2 tablespoon clarified butter (Desi Ghee)

• 1 1/2 teaspoons yellow or brown mustard seeds

• 3 cups (450g about 3 large ears) fresh corn kernels

• 1/2 cup (60g) roasted peanuts

• 1 cup (30g) chopped cilantro

• lemon or lime wedges

• 2 tablespoons toasted sesame seeds

1. In a mortar and pestle, or with a mini food processor, grind the chiles, garlic, ginger, turmeric, and salt to a paste.

2. Heat the clarified butter in a wide skillet. Add the mustard seeds and cook, stirring until they pop, which will take a minute or two. Stir in the corn kernels and cook a few minutes, stirring frequently, until they just start to feel tender, which will take a couple of minutes.

3. Stir in the peanuts, half of the cilantro and half of the red chile paste. Cook for another minute then taste. If desired, for additional heat, add more of the chile paste and perhaps a bit of salt. Remove from heat and add a squeeze of lemon or lime juice.

Serve the spiced corn over rice, or as a side dish, topped with the remaining cilantro and sesame seeds. (It might be nice to serve some cooling raita with it, too.) Have lemon or lime wedges handy for guests to add as they wish. Any leftovers can be reheated in a skillet with a little more clarified butter.

REF: https://www.davidlebovitz.com/vaghareli-makai-spicy-indian-corn-recipe/

INGREDIENTS

• 1½ sweet corn, fresh/frozen

• 2 tbsp carrot, grated

• ½ onion, finely chopped

• 1 chilli, finely chopped

• 1 inch ginger, finely chopped

• few curry leaves, finely chopped

• 2 tbsp coriander, finely chopped

• ¼ tsp turmeric

• ¼ cup besan/gram flour

• ¼ cup rice flour

• ½ tsp salt

• oil, for frying

INSTRUCTIONS

1. firstly, in a small blender take 1½ sweet corn. you can use fresh or frozen sweet corn.

2. blend to a coarse paste without adding any water.

3. transfer the corn paste to a large bowl.

4. add 2 tbsp carrot, ½ onion, 1 chilli, 1 inch ginger, few curry leaves and 2 tbsp coriander.

5. also add ¼ tsp turmeric, ¼ cup besan, ¼ cup rice flour and ½ tsp salt.

6. mix well making sure everything is well combined.

7. squeeze and mix forming a soft dough.

8. now grease hands with oil and pinch a ball sized dough.

9. flatten slightly forming a vada.

10. deep fry in hot oil stirring occasionally.

11. fry on medium flame until the vada turns golden brown and crisp.

12. drain off the vada onto the kitchen paper to remove excess oil.

13. finally, enjoy sweet corn vada with green chutney.

REF: https://hebbarskitchen.com/sweet-corn-vada-recipe/

INGREDIENTS

• 2 cup sweet corn kernels, boiled

• ½ onion, thinly sliced

• ½ cup besan / gram flour

• 2 tbsp rice flour

• ¼ tsp turmeric / haldi

• ½ tsp kashmiri red chilli powder / lal mirch powder

• 1 tsp ginger garlic paste

• ¼ tsp chaat masala

• pinch of hing / asafoetida

• few curry leaves, chopped

• ¼ tsp salt

• oil for deep frying

INSTRUCTIONS

1. firstly, in a large mixing bowl take 2 cup boiled sweet corn kernels and ½ thinly sliced onion.

2. squeeze and mix well making sure corn is mashed well. alternatively, pulse in a mixi.

3. now add ½ cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp chaat masala, 1 tsp ginger garlic paste, pinch of hing, few curry leaves and ¼ tsp salt.

4. combine and mix well without adding any water.

5. add more besan if required and form a dough.

6. now drop the corn pakoda mixture, making rough balls into hot oil.

7. stir occasionally, and fry on medium flame.

8. fry till the pakora turns crispy and golden. takes approximately 10-15 minutes.

9. finally, serve crispy corn pakoda with chutney or tomato sauce.

REF: https://hebbarskitchen.com/corn-pakoda-recipe-corn-bhajiya