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How to Use Corn in the Kitchen
Corn is not only flavorful and easy to digest but also offers numerous health benefits.
It is a good source of carbohydrates, protein, and essential amino acids.
Corn can be used in a variety of recipes, including those made with corn flour, raw corn, boiled corn, and roasted corn.
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Recipes:
Golden Corn Fusion Chaat:
| Ingredients: |
| Boiled corn |
1 cup |
| Pomegranate seeds / Lemon or citron juice |
2-3 t.spoon |
| Tomato (finely chopped) |
½ cup |
| Parsley or coriander leaves (finely chopped) |
2-3 t.spoon |
| Coarsely ground peanuts |
2 t.spoon |
| Salt |
as per taste |
| Black pepper |
1 t.spoon |
| Grated or finely chopped carrot |
½ cup |
| Recipe: |
| In a mixing bowl, combine the boiled corn with salt and black pepper. Mix well and set aside. |
| Wash and finely chop all the vegetables. |
| Heat a small amount of oil in a pan. Add the chopped vegetables and saute on a medium flame for 2-3 minutes. |
| Add the peanut powder, salt, and pepper. Mix thoroughly. |
| Stir in the seasoned corn mixture, pomegranate seeds, and coriander or parsley leaves. Mix gently. |
| Serve warm or at room temperature. |
| This chaat makes a wholesome and flavorful breakfast or evening snack. It's light on the stomach, supports digestion, and satisfies your craving for a tangy, nutritious treat. |
Spiced Corn Green Thepla:
| Ingredients: |
| Fresh corn (grated or ground to paste) or corn flour |
1 cup |
| Wheat flour |
1 cup |
| Fresh coriander leaves |
½ cup (chopped) |
| Fresh fenugreek (methi) leaves |
½ cup (chopped) |
| Salt |
as per taste |
| Ajwain (carom) seeds |
1 t.spoon |
| Turmeric powder |
1 t.spoon |
| Red chilli powder |
½ t.spoon |
| Garlic paste |
1 t.spoon |
| Oil |
for the dough and for roasting |
| Asafoetida |
a pinch |
| Recipe: |
| Wash and finely chop the fenugreek and coriander leaves. |
| Grate or grind fresh corn into a paste (if using fresh corn instead of corn flour). |
| In a mixing bowl, combine all ingredients (except oil for roasting). |
| Add 1 tsp oil to the mixture and knead into a soft, medium-stiff dough using water as needed. |
| Once kneaded, apply a bit of oil on top of the dough and let it rest for 15 minutes. |
| Divide the dough into small lemon-sized balls. Roll each ball into a thin, round thepla. |
| Heat a tawa or skillet on medium flame. Place the thepla on it and cook both sides lightly. |
| Apply oil on both sides and roast until golden spots appear. |
| Serve hot with chutney, pickle, or curd. |
| Perfect for lunchboxes, travel snacks, or light meals for all age groups. It's flavorful, nutritious, and stays soft for hours. |
Tangy Corn Rasam / Hot Corn Soup:
| Ingredients: |
| Corn |
1 cup |
| Curry leaves |
1 cup |
| Tamarind paste |
2 t.spoon |
| Salt |
as per taste |
| Ajwain seeds |
1 t.spoon |
| Black pepper |
½ t.spoon |
| Green chilli |
1-2 |
| Water |
as required |
| Coriander leaves |
2 t.spoon (chopped) |
| Oil |
1 t.spoon |
| Recipe: |
| Wash the corn kernels and grind them into a paste. Strain the paste using a fine sieve to remove fibre. |
| Heat oil in a pan. Add ajwain seeds, curry leaves, and green chillies. Saute for about 30 seconds. |
| Add the strained corn paste along with ½ cup of water. Cook for 3-4 minutes, stirring occasionally. |
| Add salt, black pepper, and tamarind paste. Mix well. |
| Pour in 1 cup of water and bring the mixture to a boil. Simmer for 5-6 minutes. |
| Finish with fresh coriander leaves and turn off the heat. |
| Serve hot, either as a soup or with steamed rice or pulao. |
| This warming and flavorful rasam works great as a light appetizer or a unique party drink. Its tangy-spicy profile and sweet corn base make it kid-friendly too! |
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