Corn is a fave ingredient during the monsoon, with high nutrient values. Come, try out these delicacies.
Corn paratha
Ingredients
Corn kernels from 3 corncobs
4 green chillies
A small piece of ginger
4-5 cloves garlic
1 tsp chaat masala
1 tsp aamchur
2 cups wheat flour
Salt to taste
2 pinches turmeric powder
1 tsp chilli powder
1 tbsp coriander leaves, chopped
3 tbsp oil + oil for roasting paratha
Method
Grind the corn kernels with chilli, garlic, ginger, salt, turmeric, chaat masala, aamchur and red chilli powder. Set aside for 15 minutes. In the corn mixture, add the wheat flour, oil, coriander leaves and water as required to knead into a soft dough. Roll the dough into chapatis and roast them with oil. Serve with raita.
Corn bread rolls
Ingredients
½ cup boiled corn kernels
1 onion, chopped
1 capsicum, chopped
4 garlic, chopped
2 green chillies, chopped
1 tbsp oil
1 tsp mixed herbs
Bread slices as required
Method
Heat the oil in a pan and sauté the onion and capsicum with garlic and chillies. Add salt, mixed herbs and boiled corn. Simmer for two minutes and the stuffing for rolls is ready. Take a few bread slices and cut the sides. Dip one bread slice in water and remove it immediately. Press the bread slices to remove excess water. Put in the stuffing and gently make a roll. Deep fry the rolls till golden brown and serve with the corn salsa or tomato ketchup.
Charred corn salsa
Ingredients
1 roasted corncob
2 tomatoes
1 capsicum
1 onions
5-6 garlic cloves
Salt to taste
½ tsp lemon juice
2-3 green chillies
½ tsp mixed herbs
Method
Remove kernels from the corncob. Roast the whole tomatoes, capsicum, chillies and onion on direct flame. In a chopper add tomatoes, capsicum, chillies, garlic, onion, lemon juice, salt and mixed herbs. Chop it very coarsely. Finally add corn and press the chopping button once so that the corn incorporates well in the salsa. Serve with corn chips or cheese nachos.
Corn Halwa
Ingredients
1 cup semi crushed corn kernels
1 cup milk
1 cup pure ghee
1 cup khoya
1 tsp. semolina
½ cup sugar
A few strands of kesar dissolved in milk
1 tsp elaichi powder
½ cup almonds, chopped
Method
Heat ghee in a thick bottom pan and add the crushed corn and sauté for 10 minutes. To this add semolina and keep stirring till it changes the colour and stops sticking to the pan. Add milk and keep on stirring. Now add khoya and mix well. Add sugar and when the mixture thickens, add kesar and elaichi powder. Remove from the pan and garnish with chopped almonds.
Corn methi malai
Ingredients
1 bunch fresh methi leaves, washed and chopped
1 cup sweet corn
1 cup fresh cream or ½ cup milk
2 tsp ginger-garlic paste
½ tsp jeera
2 onions, chopped
3 green chillies, chopped
½ tsp aamchur powder
¼ tsp white pepper powder
¼ tsp cardamom powder
1 tsp crushed kasuri methi
Salt to taste
2 tbsp oil
Method
Heat the oil in a pan, and add the jeera, chopped onions, green chillies and ginger-garlic paste, and stir fry. Now add the methi leaves and cook uncovered for a few minutes. To this add sweet corn, aamchur powder, white pepper powder, salt and mix well. Add in the fresh cream or milk and simmer till it reduces to half. Sprinkle the crushed kasuri methi and cardamom powder and serve with roti/naan/kulcha.
