Tag Archives: corn

Corn Pulao

Come weekends, and I’m ever-ready to prepare a one-pot meal, so it saves me from slaving in the kitchen. Make it, clean-up the kitchen and forget going in there again, till the next morning. And I quite like that you know, it gives me the time to laze around (Yeah, you heard me right…ever heard anyone say that they need to make time to laze around before now?!! But I really feel like doing that on weekends and get some much-needed rest), and also, to spend time with the busy-bee hubby who’s more married to his laptop nowadays, than he is to me! (but isn’t that the fate of every wife with a husband in the IT industry?). But who’s complaining ‘cos…psst, I do get a lot of much-needed me-time during the weekdays! ;)

Corn pulao is the latest addition to our list of fave one-pot meals ever since I prepared it sometime back. I so heart corn and in any form.

Ingredients:

  • Fresh ‘n juicy Sweet Corn kernels – 2 cups (you could shred them off a cob if you don’t get frozen corn kernels, which is what I did)
  • Onions – 2 nos (finely chopped)
  • Garlic – 4-5 pods
  • Ginger – 1″ sized piece
  • Green Chillies – 2-3 nos (slit vertically)
  • Coriander/Cilantro – a fistful, finely chopped.
  • Pulao spices (cinnamon, clove, marathi moggu, anananas flower, elaichi, bade elaichi, bay leaves) – 1 to 2 nos each
  • Basmati Rice – 3 cups (washed and drained of all water) (Note: If you do not have Basmati rice, you could even use regular white rice)
  • Ghee – 2 tbsps
  • Oil – 2 tbsps (I used olive)
  • Salt – to taste
  • Water – 5 1/2 cups

Procedure:

(I prepared this in my rice cooker; you could adapt this recipe to the way you normally make pulao)

  • Heat 1 tbsp ghee and 2 tbps olive oil in the rice cooker vessel. Once hot, add all the dry spices and fry a minute or two.
  • Once the spices turn fragrant, add the chopped onions and saute till golden brown.
  • In the meanwhile, grind the ginger-garlic-green chillies into a paste and add to the rice cooker vessel (Sure, you could also use your store-bought ginger-garlic paste, but then, like I always say, don’t blame me if it doesn’t taste as good).
  • Add the corn kernels and salt, mix well and fry till the corn kernels are half-cooked.
  • In the meantime, fry the washed and drained basmathi rice with 1 tbsp ghee in a non stick pan, till the grains start sticking to each other and all the water content has evaporated from the rice.
  • Add this fried rice to the rice cooker vessel. Mix all contents well and fry for half a minute.
  • Now add 5 1/2 cups of water (use the same cup that you used to measure the rice)
  • Cover the rice cooker till the rice is properly cooked.
  • Garnish with finely chopped coriander/cilantro and serve hot with some refreshing raitha garnished with cilantro, for a refreshingly nice one-pot meal :D. I’ll take a bet you’ll love the tit-bits of juicy corn amidst the rice.

Corn & Makkai ki atta Dhoklas

I had already mentioned the D-word in yesterday’s post. So you knew what was coming today, weren’t you? :) Whenever I hear/say the word ‘Dhokla’, I cannot help bursting out laughing loud in fond memory of an incident that took place when I was newly married. Read on, I promise you’ll be laughing hard too!! The hubby is really bad, no actually pathetic, when it comes to Hindi and when I first made dhoklas (the regular ones) soon after marriage, he had some and soon, he absently handed me his empty plate, all the while staring at the television screen, and said “Very yummy, give me some more dhoka“!!!! (Don’t miss the missing ‘L’). I jumped out of my skin and screamed “Huh? Whatttttttt? You want me to what? Are you out of your mind?? *#$^&%*@$%”. Poor guy was aghast when I bawled at him! It’s only after I explained the difference between ‘dhokla’ and ‘dhoka’, did he realise his mistake and even to this day, this is one of those cute ‘every-married-couple’s-secret-jokes’ jokes we share! And even now, when I make dhoklas, he comes up to me and says “Give me some more dhoka!!” with that naughty gleam in his eyes, and I cannot help falling in love all over again, forgetting all thought of giving him any dhoka, oops dhokla!! ;)

Ingredients:

For the Batter:

  • Makkai ki atta/Super-fine Whole Cornmeal – 1 cup + 2 tbsps
  • American sweet corn kernels – 1/4 cup (cooked with adequate salt for 5-7 minutes in the microwave, till softly done)
  • Curd (preferably sour) – 1/2 cup
  • Warm Water – 1/2 cup
  • Ginger-green chilli paste (optional) – 2 tsps
  • Lime juice – 1 tsp
  • Sugar –  1 tsp
  • Fruit salt/Cooking Soda –  1 tsp
  • Salt – to taste
  • Asafoetida – a pinch
  • Oil – 1 tbsp + 1 tbsp

For the Tempering:

  • Mustard seeds – 1 tsp
  • Asafoetida – a pinch
  • Oil – 1 tsp

For the Garnishing:

  • Freshly grated Coconut – 4 tbsps
  • Coriander/Cilantro – a sprig, finely chopped

Procedure:

  • In a bowl, combine 1 cup makkai ki atta, curd and warm water. Let sit for a good half hour.
  • In the meanwhile, pat dry the cooked corn kernels and roll them in the remaining 2 tbsps of makkai flour. (This is done to prevent the corn kernels from sinking to the bottom when the dhokla cake is getting steam-cooked).
  • Once the basic batter has sat for half hour, stir-in the flour-coated corn kernels, ginger-green chilli paste (if using), sugar, salt, asafoetida, oil, lime juice and lastly, the fruit-salt.
  • Without losing any time, grease a wide, deep container that would fit in your cooker (I used my cooker container itself) and pour the readied batter in.
  • Steam cook on a high flame for 20 minutes, and medium flame for another 10 minutes. This does take longer than your regular dhoklas to cook. However, I think the extra 15-minutes are worth it b’cos this one is definitely much more healthy that your regular besan dhoklas…what say?
  • Once done, remove from the cooker/steamer and allow to cool for 10-15 minutes.
  • Run a serrated knife along the edge of the container and gently upturn the container onto a plate. Pat lightly on top once you’ve upturned it, in case the cake decides not to behave itself.
  • Prepare a tempering with the ingredients mentioned and pour onto the upturned dhokla cake.
  • Cut the dhokla cake into 2″ x 2″ squares.
  • Garnish with freshly grated coconut and coriander, and serve with some refreshing Pudina Chutney.

Makes for a really healthy snack on a Sunday evening, when Monday blues are looming ahead of you. This is something I’m sure would cheer you up to a certain extent (I don’t know about you, but good food sure cheers me up in a jiffy ;) ).

This is going to Divya’s ‘Sunday snacks – Healthy snacks‘ at Dil-se, and also, Srivalli’s ‘Kid’s delight: Wholesome Snacks

Creamy Corn-Onion-Barley Soup

The minute I saw the post for the Monthly Mingle for Soups on Meeta’s lovely site, I knew I was gonna be a part of it. Added to it, we had gorged on some really rich food over the weekend and me and hubby were on a guilt trip since this morning…we wanted to bring down the guilt and what best to do it with than some healthy soup?!! Two birds in one stone I say! ;)

I learnt this recipe from my Husband’s Aunt sometime back. Thank you Bhama Aunty! The original recipe did not have barley in it. However, I added it since Im an ardent lover of Barley, simply because of its health benefits. Feel free to try this out either with or without the barley.

Ingredients:

  • American sweet corn kernels (off the cob) – 1 cup (cooked with salt, till soft and cooled)
  • Onions – 2 nos (medium sized, julienned)
  • Garlic – 5-6 pods (vary to suit your taste)
  • Barley – 3 tbsps (coarsely powdered)
  • Milk (optional) – 1/2 cup (need not use if making a vegan version)
  • Fresh Cream (optional) – 2 tsps (need not use if making a vegan version)
  • Cooking Oil – 1 tsp
  • Water – 2 cups
  • Pepper powder – to taste
  • Salt – to taste

Procedure:

  • Sauté the onions and garlic with oil on a low flame, till the onions are cooked well and tender. Allow to cool.
  • In the meanwhile, boil the coarsely powdered barley with 2 cups of water on a low flame. Since barley has a starchy composition, the result is a thick and starchy, milky liquid. (It should not have lumps).
  • Now, blend together the cooked corn kernels, sautéed onions and garlic in a mixer, to form a smooth paste.
  • Once the barley has cooked, add the corn-onion-garlic mixture to the barley. Stir well.
  • Add the milk and fresh cream. If you are making a vegan version, you could skip this step.
  • Allow the soup to boil on a low flame for 10-15 minutes.
  • Garnish with fresh cream, and serve hot with bread/soup sticks! I served mine with Methi (fenugreek) flavoured bread sticks and it was simply yummy! :D

This soup finds its way to Monthly Mingle – Soups, conceptualized by Meeta and hosted this month by Harini of Tongue Ticklers.

Thank you Meeta and Harini for giving us all an opportunity to mingle! :)

Corn Bhel

If you have sweet corn kernels handy at home, you can fix this no-fuss, refreshing snack in a jiffy! I usually eye-ball the quantities of the ingredients, but I managed to quantify it for you all ;)

Ingredients:

  • American Sweet corn (shelled) – 4 cups (cooked with salt till soft – I did mine in the microwave)
  • Onions – 2 to 3 nos (medium sized, finely chopped)
  • Tomatoes – 3 nos (medium sized, finely chopped)
  • Potatoes (optional) – 2 nos (medium sized, cubed to small pieces and cooked with salt till soft)
  • Coriander/Cilantro – a sprig, finely chopped
  • Pepper powder – 1/2 tsp
  • Jeera powder – 1 tsp
  • Amchur powder – 1/2 tsp
  • Kala Namak – 2 tsps
  • Chat powder – 2 tsps
  • Sugar (optional) – 1 tsp (preferably powdered)
  • Lime juice – 1 tsp
  • Salt – to taste

For Garnishing:

  • Bhujia Sev – 1 cup (for garnishing)
  • Coriander/Cilantro – a small sprig, finely chopped

Procedure:

  • Mix together all the main ingredients.
  • Keep in the refrigerator for about 10-15 minutes.
  • Garnish with sev and finely chopped coriander.
  • Serve chilled. Dig in for a lip-smacking, healthy snack!

Spinach-Corn Bake

This is another dish that went in for the potluck party…one of my personal, all time favourites. I love to have it straight from the oven, along with garlic bread.

I did not get to take a picture with the final layer of mashed potatoes on. If you have any queries, please do get in touch with me.

IMG_1173

Ingredients:

  • Onions – 4 nos (medium sized, finely chopped)
  • Garlic – 10 pods (finely chopped; the quantity can be altered to suit your taste)
  • Spinach – 6 bunches (medium sized; cleaned, dried and finely chopped)
  • American Sweet Corn kernels – 250 gms (cooked with salt)
  • Potatoes – 5 nos (medium sized; cooked and mashed to a smooth paste. Add little salt and keep aside)
  • Mozzarella Cheese – 250 gms (grated)
  • Salt – to taste
  • Oregano – 1-2 tsps (to suit your taste)
  • Cooking oil – 2 tsps

Serves: 4 persons (main course)

Method:

  • Pre-heat the microwave to 180 deg C (350 deg F)
  • In a wok, heat the oil and sauté the onions and garlic on a low flame, taking care not to burn the onions. After cooking, the onions should be tender looking.
  • Add the salt and sauté for another minute.
  • Add the spinach and allow to cook till the spinach has lost its raw flavour (do not use any water).
  • Add the cooked corn kernels, stir well.
  • Lastly, add the oregano and allow to cook for 3-5 minutes. Remove from flame and add 1/4 of the grated cheese. Stir well.
  • Transfer to a microwaveable dish. Spread the remaining 3/4th part of grated cheese evenly over the spinach-corn mixture, ensuring that the entire surface is covered.
  • Now, make the top-most and final layer with mashed potato. Evenly spread out the salted mashed potato over the spinach-corn mixture, fully covering the entire surface. Its like packing the entire dish with the mashed potato.
  • Dot with butter and bake at 180 deg C for about 15-20 minutes. You will end up having a slightly crusty surface with soft insides.
  • Serve hot with garlic bread and enjoy the cheesy explosions in your mouth! :-D

(Ensure each serving gets a spoonful from the top layer to the bottom. If just the top layer is scraped off, it wont do much for your taste buds)

Spinach-Corn-Barley Soup with Garlic Bread

The weather has been so chill right from the time I woke up this morning. All I wanted to do was curl up in bed with a nice book and some popcorn! I decided to make something hot and yummy for dinner. And so, after the rich moong daal halwa yesterday, I thought it was time for something healthy. Hubby and I decided to skip dinner and just have some barley soup. I dug into my refrigerator and found some spinach and corn and decided to use these with the barley.

For those who dont know about barley, it is a type of whole grain. The benefits of barley are many! It contains high levels of dietary fiber (both soluble and insoluble) and selenium (a type of antioxidant). It also helps lower blood LDL cholesterol (the bad cholesterol). Barley also helps stabilize blood glucose levels, which may benefit people with Diabetes.

IMG_1122-1

Ingredients for Soup:

  • Barley seeds – 4 tbsps (coarsely powdered)
  • Spinach – 1 bunch (washed, dried and finely chopped)
  • Baby Corn – 1 cup (chopped into thin rings) (I normally use shelled american sweet corn kernels, but today, since I dint have any, Im using baby corn)
  • Garlic – 2-3 pods (or to taste)
  • Water – 2 to 3 cups
  • Salt – to taste
  • Pepper – to taste

Serves: 4 persons

Method:

I recommend using a flat, non-stick pan (slightly deep) to prepare this soup because the barley can get very messy otherwise.

  • Boil the coarse powdered barley with 2-3 cups of water on a low flame. Since barley has a starchy composition, the result is a thick and starchy, milky liquid.
  • In the meanwhile, cook the baby corn (or american sweet corn) with salt, drain water and keep aside.
  • To the barley-water mixture, add the finely chopped spinach and salt. Continue to cook on a low flame till the spinach is cooked.
  • Add the cooked baby corn and pepper powder. Allow to boil on a low flame for about 10-15 minutes. You may want to add some warm water to adjust the consistency of the soup.
  • Remove from flame and serve hot with choice of sauces and/or accompaniments like garlic bread. I made some garlic bread to go with the soup…perfect for a winter night :-D

You could try this barley soup with other veggies too!

Ingredients for the Garlic Bread:

  • French bread loaf – 1 long loaf or 2-3 small ones (like the ones they use for hotdogs)
  • Butter – 50 gms (softened, to make spreading on the bread easy)
  • Garlic pods – 5-6 (pounded or crushed to a paste)
  • Oregano herbs – 1/2 tsp
  • Cilantro/Coriander (optional) – a small fistful (finely chopped)
  • Grated Mozzarella Cheese (if you’re in an indulgent mood :)) – 3 to 4 tbsps

I dint add any cheese to my garlic bread since it would make my dinner too rich.

Method:

  • Slit the french bread horizontally and keep aside.
  • Now, mix together the rest of the ingredients except the cheese (if you are using some) to get your spread ready.
  • Apply the spread on each cut slice of the bread.
  • If you are using cheese, sprinkle some on the bread once you have applied the spread on the bread.
  • Bake in a pre-heated oven at 200 deg C (390 deg F) for about 6-8 minutes or until each slice is toasted to a light and crisp golden yellow. The time needed for the garlic bread to get done varies in each microwave oven since each has a different power. Adjust the time according to your oven.
  • Allow to stand for a minute before you take them out of the oven and enjoy the hot and crisp garlic bread.