Wednesday, July 27, 2011

Spicy Corn Indian Recipes

Fresh corn or sweet corn is easily available in days of monsoon season and also it is very healthy and inexpensive. Pearly, luscious and fulfilling sweet corn kernels are in the list of most favorite foods for many people. Sweet corns are fully packed with fiber which regulates bowel movement and helps to control blood sugar. Indian food reflects a fine collection of many different cultures and diverse ages with a lot of warm flavors and awesome blend of spices. To use corn in various recipes, you do not require any specific skills as it is very easy to prepare. Are you looking for recipes made by the use of corns? In this article, you will find some of the most unique ways to use corn!

Spicy Corn Indian Recipes

1) Corn Bhel

  • 1 cup Corn Kernel
  • 1 Onion (chopped)
  • 1 Tomato (chopped)
  • 1 teaspoon chat masala
  • 2 tablespoon Green Chutney
  • 2 tablespoon Tamarind Chutney
  • 3 - 4 green chili (chopped)
  • ½ cup Coriander Leaves (chopped)
  • 1 Potato (boiled & chopped)
  • 1 ½ teaspoon lemon juice
  • 1 cup Sev for garnishing
  • Salt to taste
Preparation: First of all, boil corn kernels and decant water from them. You can prepare this bhel by the use of either hot or cold corn kernels. In a large bowl, mix boiled corn kernels, onion, tomato, potato, chat masala, chopped green chilies, green chutney, tamarind chutney, and chopped coriander leaves. Now, add lemon juice and salt and mix it well. Take this mixture into a serving dish, garnish it with sev and enjoy.

2) Corn Palak

  • 4 cup Sweet corn kernels (boiled)
  • ½ kg Spinach leaves (Palak)
  • 10 kismis
  • 1 big onion (chopped)
  • 1 tsp Ginger paste
  • 3 Green chillies (chopped)
  • 2 tsp gram dal/chana dal (boiled)
  • 2 tbsp coriander powder
  • Pinch of hing (asafoetida)
  • 2 tbsp condensed milk
  • Salt to taste
Preparation: Boil spinach leaves (palak) and then crush it in a mixer. Prepare a paste by crushing chana dal, ginger, onion, green chillies, coriander powder, and pinch of hing together. In a pan, heat oil and sauté this paste. After the reddening of the paste, add palak paste and boiled corn kernels in it. Now, adjust the taste with salt and cook it for about 3 minutes. Before serving, garnish it with yogurt and kismis.

3) Corn Palak Pulao

  • 1 3/4 cup Basmati rice
  • 400 grams Spinach leaves (chopped)
  • 3/4 cup Corn kernels (boiled)
  • 1 tsp cumin seeds
  • 1 inch piece Ginger
  • 1 1/2 tsp Oil
  • 4-6 cloves Garlic (chopped)
  • 1 Bay leaf
  • 2-3 Green chillies
  • 2 Cloves
  • 2 Black cardamoms
  • 5 Black peppercorns
  • 2 Green cardamoms
  • 1 inch stick Cinnamon
  • 1 tbsp Lemon juice
  • 1 tsp garam masala
  • 1 blade mace
  • Salt to taste
Preparation: Rinse basmati rice in plenty of water and soak it in three cup of water for about half an hour. Then, drain water and cook it by adding 4 cups of water. In a non-stick pan, heat oil and add cumin seeds. When they begin to change color, add cloves, bay leaf, peppercorns, black cardamoms, green cardamoms, mace and cinnamon and stir fry for about 10 seconds. Add garlic, chopped ginger and green chillies; cook on medium heat for about a minute. Now, add corn kernels and stir for about 2 to 3 minutes. Add chopped spinach and basmati rice and mix well for a minute. Stir gently by adding salt, lemon juice and garam masala. Cover the pan and keep on cooking for 5 to 7 minutes. Serve this corn palak pulao hot.

4) Corn-paneer handi

  • 1 kg sweet American Maize (approximately 3-4 piece)
  • 100 gms paneer
  • 1 kg tomatoes (chopped)
  • 3-4 big onions (chopped)
  • 1 capsicum (chopped)
  • 1 lemon
  • 1 tsp paste of ginger, green chillies and garlic
  • Coriander leaves
  • 1 pinch asafoetida
  • 1 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tbsp coriander powder
  • 1 clove, cardamom and ½ inch cinnamon
  • ½ tsp cumin seeds
  • 50 gms butter
  • Oil - as required
  • Salt to taste
Preparation: Heat oil in a pan and add finely chopped onion and tomatoes and stir fry them. Now, add 1 clove, cardamom, cinnamon, capsicum, finely chopped garlic, and saute. Cook on medium heat till oil gets separated. Add coriander powder, cumin seeds, pinch of asafetida and grated paneer. Finely grate maize and mix it well with above gravy. You can also include small pieces of maize if you want. In gravy, add 3-4 cups of hot water and stir well for about 20 minutes. When the oil will get separate in a pan, turn off the heat and add 50 grams of butter. At the time of serving, add 1 tbsp garam masala, few coriander leaves and some drops of lemon juice. Serve corn-paneer handi hot with parotha or jeera rice.


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