Tag Archives: Corn

Spicy Corn On The Cob

31 Jul

corn_on_the_cob
Kalchina Jonna Potthu.

Corn is dehusked and grilled on all sides till dark brown. Grilled corn on the cob is then rubbed with chili powder and grilled again for few more seconds for one last time. It is then rubbed with lemon and served immediately. Also, use a knife to separate the corn kernels and serve in a bowl.
Makes: 1 Spicy Corn On The Cob.

Ingredients:

Corn 1
Lemon 1/2 Piece
Red Chili Powder to taste
Salt to taste

Method of preparation:

Remove the husk and clean the corn.
Hold the handle and place it on a grill.
Alternatively, place the corn on a stove top with direct flame.
Keep turning the corn until all the kernels change color and are cooked.
It makes a crackling noise while its roasting.
Once done, remove the corn onto a plate, apply red chili powder and salt to the corn with help of a tissue.
Put the seasoned corn on the grill for one last time for couple more seconds to smoke the chili powder a bit.
Remove the corn from the flame and rub the lemon half all over it while lightly squeezing the lemon.
Serve spicy corn on the cob immediately.
Notes: Make sure to cook the corn on medium – low flame.

Suggestions: Roasting the corn on charcoal grill tastes better than one on the gas grill.
Variations: Also add finely chopped herbs once corn is roasted.
Other Names: Spicy Corn On The Cob, Kalchina jonna Potthu, jonna Pottu.

Corn and Sprouts Salad

30 Jul

corn_sprouts_salad
Corn and Sprouts Salad.

Whole moong, black chickpeas and red chori are soaked in water overnight and left to sprout for 2 – 3 days. The sprouts are then mixed with sweet corn and roasted peanuts. The salad is seasoned with chaat masala and herbs and served with a squeeze of lemon.
Makes: around 2 Cups of Corn and Sprouts Salad.

Ingredients:

Sweet Corn 1/2 Cup (Fresh or Frozen)
Moong Sprouts 1/2 Cup
Black Chickpeas Sprouts 1/2 Cup
Red Chori Sprouts 1/2 Cup
Roasted Peanuts 2 tbsps
Lemon Juice 1 tsp
Chaat Masala 1/4 tsp
Red Chili Powder 1/4 tsp
Cilantro Few Leaves
Mint 2 – 3 Leaves
Salt to taste

Method of preparation:

Wash and finely chop the cilantro leaves and mint leaves.
Microwave the corn in enough water for a minute.
Strain the corn.

In a mixing bowl, mix together all the ingredients.
Serve corn and sprouts salad fresh or cold.
Notes: How to make sprouts in various methods.

Suggestions: Adjust the quantity of the ingredients according to your preference.
Variations: You can also drizzle half a tsp of honey if you wish.
Other Names: Corn and Sprouts Salad.

Creamy Corn Masala

28 May

corn_poppy_seeds
Creamy Corn Masala.

Freshly shelled corn is fried in little ghee and cooked in milk till soft. Then ground poppy seeds paste is added to the corn and reduced till it comes together. Finally garam masala is added to it before removing from heat. Serve creamy corn masala with roti, pulka etc.
Makes: around 4 Servings of Creamy Corn Masala.

Ingredients:

Shelled Fresh or Frozen Corn 1 1/2 Cups
Milk 1 Cup
Poppy Seeds 2 tbsps
Garam Masala 1/4 tsp
Garlic 3 Cloves
Salt to taste
Ghee 1/2 tsp

Method of preparation:

Peel and roughly chop the garlic.
Soak poppy seeds in minimum amount of water for couple of hours.
Grind the soaked poppy seeds along with garlic into smooth paste.

Heat a pan on medium heat, add ghee and shelled corn.
Fry for a minute or two, then add milk.
Boil till milk reduces to almost half the quantity.
Then stir in ground poppy seeds paste and salt.

Alternatively, pressure cook the shelled corn along with milk for a whistle.
If the corn is not too soft, cook for some more time.
When the corn comes together a little, stir in garam masala.
Remove from heat and garnish with cilantro.
Serve creamy corn masala with roti etc.
Notes: Make sure to soak the poppy seeds well.

Suggestions: If the corn is not cooked well, put back on heat and cook for few more minutes till done.
Variations: You can also check out corn capsicum masala, Corn and Fenugreek Leaves in Creamy Sauce.
Other Names: Creamy Corn Masala.

Makai Ki Roti

1 Feb

makai_ki_roti
Makai Ki Roti.

Makai ki roti is a famous Punjabi roti made with fine cormeal (looks like fine sooji). Cormeal is kneaded into soft dough using very hot water. The dough is then pressed into thick roti and heated on flat pan till its cooked. Makke ki roti is traditionally served with sarson da saag.
Makes: around 3 Servings of Makai ki Roti.

Ingredients:

Fine Cornmeal / Makki ka Atta 1 Cup
Very Hot Water as needed
Salt to taste
Ghee or Oil 1 tsp

Method of preparation:

In a mixing bowl, mix together cornmeal and salt.
Add sufficient hot water to the mixture to form a soft dough.
Once warm enough to handle the dough, knead the dough well and divide into 3 – 4 parts.
Roll each part between two sheets of plastic into 6 – 7 ” diameter circle with help of a rolling pin.
Repeat the same with remaining parts of the dough.

Heat a flat pan on medium heat.
Apply little oil to the pan, place the rolled out roti and fry on both sides till light golden brown.
Serve makai ki roti with sarson da saag.
Notes: Make sure not to overcook the makai ki roti.

Suggestions: If the dough doesn’t come together, make sure to add very hot water to bind it well.
Variations: Add half a cup of wheat flour while preparing the dough for much softer version of the makai ki roti.
Other Names: Makai Ki Roti, Makke ki Roti.

Corn Capsicum Masala

18 Dec

corn_capsicum_masala
Corn Capsicum Masala.

Corn Capsicum Masala is a simple combination of bell peppers and corn in a simple and creamy tomato onion gravy. Oil is tempered with cumin seeds and onion is fried. Couple of spices go in after which tomatoes are cooked till soft. Finally chopped bell peppers and corn are simmered till done.
Makes: around 4 Servings of Corn Capsicum Masala.

Ingredients:

Corn (fresh or canned) 1/2 Cup
Capsicum / Green Bell Pepper 1
Onion 1
Tomato 2
Green Chiles 2
Ginger Garlic Paste 1/2 tsp
Red Chili Powder 1/4 tsp
Coriander Powder 1/2 tsp
Cumin Powder 1/4 tsp
Cumin Seeds 1/4 tsp
Garam Masala 1/2 tsp
Turmeric Powder a pinch
Fresh Cream 2 tbsps
Salt to taste
Oil 1/2 tbsp

Method of preparation:

Wash thoroughly, remove stems, discard seeds and chop bell peppers into inch sized pieces.
Wash and strain the canned corn.
Peel and finely chop onion.
Wash and finely chop the tomatoes.
Clean, wash and finely chop the cilantro leaves.

Heat oil in a pan on medium heat, add cumin seeds and chopped onion.
Fry the onion till it starts to brown around the edges.
Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder.
Fry for few seconds, add chopped tomato and salt.
Cook covered for around 5 minutes till potatoes are just soft.
Then stir in capsicum / bell pepper pieces, corn and cook covered for a minute or two.
Make sure capsicum is cooked while still having a slight crunch to it.
Finally stir in garam masala, chopped cilantro and remove from heat.
Serve corn capsicum masala curry with flavored rice or roti.
Notes: Make sure not to overcook bell pepper.

Suggestions:If the sauce is too thick, add more cream or milk and let it come to a light bubble before removing from heat. Add more red chilli powder for spice and color.
Variations: Swap fresh cream with half a cup of milk and boil till thick.
Other Names:Corn Capsicum Masala, Corn Bell Pepper Gravy Curry.