MUSHROOM CORN MASALA

From : Indianfoodforever
Ingredients:
250 gm mushroom
150 gm corn seeds (makka)
1 capsicum (shimla mirch)
3 onion (pyaj)
250 gm tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
1 tbsp coriander leaves (dhania patti)
1/2 lemon (nimbu)
1 garlic (lahsun)
1 tsp red chilly powder (lal mirch)
salt to taste
1/2 cup clarified butter (ghee)

How to make mushroom corn masala:
Soak corn 3-4 hours and then strain.
Boil them and then keep them aside.
Cut mushroom into four pieces.
Finely chop onions and cut ginger into thin long slices.
Cut green chilies into 2 lengthwise.
Cut tomato into small pieces and capsicum into cubes.
Finely chop coriander.
Grind garlic.
Heat ghee in a pan and fry onion until it turns pink.
Then fry garlic paste.
Then add tomatoes and red chilly powder.
When it is cooked properly then add mushroom and corn seeds.
Add salt and simmer until mushrooms soften.
Now add capsicum and lemon juice and fry for a minute and then remove it from the flame.
Garnish with ginger, green chilies and coriander.
Serve it hot.

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CORN MANCHURIAN FRIED RICE

From : Sailusfood
Prep time: 20 min
Cook time: 30 min Yield: 4
Main Ingredients: sweet corn rice
Ingredients

For Corn Manchurian:
Sweet corn - 1 1/4 cups, coarsely ground
Maida - 2 tbsps
Corn flour - 1 tbsp
Ginger garlic paste - 1 tsp
Green chilies - 1, finely chopped
Coriander leaves - 1 tbsp, finely chopped
Salt to taste
Oil for deep frying   For Fried Rice:
Raw rice - 1 1/4 cups, cooked till each grain is separate or use left over cold rice
Spring onions - 3, finely chop the whites and greens
Carrot - 1, (small) finely chopped
Capsicum - 1, (small) finely chopped
Garlic - 3 cloves, finely minced
Dry red chilies - 2, tear into pieces
Soy sauce - 1/2 tsp
Vinegar - 1 tsp
Pepper powder - 1/2 tsp
Salt to taste
Cooking oil - 1 tbsp

Method
1.Heat oil for deep frying the corn manchurian. While the oil is heating, take a bowl and mix in the coarsely ground sweet corn, green chilies, ginger garlic paste, coriander leaves, salt, maida and corn flour. Make small balls and deep fry to a golden brown shade. Drain the manchurian and place on absorbent paper. Keep aside.
2.In a cooking vessel, heat oil, add the minced garlic and saute for a few seconds. Add dry chilies and spring onion whites and saute on high flame for 2 mts, tossing the contents constantly.
3.Add the finely chopped carrots, beans and capsicum and saute for 7 to 8 mts on high flame, constantly mixing the contents so that they do not burn. Add salt, vinegar, pepper powder and soy sauce and mix.
4.Add the corn manchurian and mix. Add the cooked rice and mix well for a mt. Adjust salt and turn off flame.
5.Remove onto a serving bowl and garnish with spring onion greens.

Tips
You can add finely chopped beans, cabbage and cauliflower to boost nutrition quotient

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CHILLI BABY CORN

From : Sailusfood
Marination: 10 mts, Prep & Cooking: 20 mts
Serves: 5 persons
Cuisine: Indo-Chinese

Ingredients:
1/4 kg baby corn, cut into 1" pieces
2 small onions, quartered (optional)
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps water
1/2 tbsp brown sugar
1 large green capsicum, cut into thin slices
1 1/2 tbsps tomato sauce
1 tsp green chilli paste
salt to taste
2 tbsps oil
For marinade: (marinate baby corn with below ingredients for 10 mts)
large pinch black pepper pwd
1/4 tsp ginger-garlic paste
salt to taste
1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)

Method :
1 Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
2 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
3 Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to cornflour.
4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

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CORN CHOWDER WITH HOLIDAY SALSA

From : Dairygoodness
IngredientsHomemade salsa:
1 seeded and diced tomato
2 tbsp (30 mL) chopped green onion
1/3 cup (80 mL) chopped green pepper
1/2 tsp (2 mL) chili powder
Chowder:
1 tbsp (15 mL) butter
1 chopped onion
2 chopped garlic cloves
4 cups (1 L) frozen corn kernels
3 tbsp (45 mL) flour
4 cups (1 L) sodium-reduced vegetable broth
1 can (398 mL) creamed corn, no salt added
1 1/4 (310) Canadian Monterey Jack, grated
Freshly ground pepper

Preparation
Mix all salsa ingredients and let rest at room temperature.
In a saucepan, melt butter over medium-high heat and cook onion and garlic for 2 minutes.
Add corn kernels and cook 3–4 minutes.
Combine flour with a bit of broth and then add the remaining broth. Pour into saucepan along with creamed corn.
Bring to a boil, then let simmer until thickened.
Melt half of Monterey Jack in chowder. Season to taste.
Serve in cups, garnishing with salsa and remaining Monterey Jack.

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OKRA WITH BABY CORN

Chef's Name : Roopa Gulati
Ingredients2 Tbsp oil
3 sliced onions
1/2 tsp onion seeds
1 tsp fennel seeds
1/4 tsp mustard seeds
1/2 tsp crushed red chillies
3 tsp shredded garlic
1/2 kg okra - split in half
250 gm baby corn
2 tomatoes - peeled and de-seeded
2 Tbsp chopped coriander
1 Tbsp lemon juice
3 split green chillies

Method
Fry onions in hot oil. Add the onion seeds, fennel seeds and mustard seeds. Season with salt. Cook for 5 minutes.
Add shredded garlic and crushed red chillies. Fry till onions brown and stir in the okra.
Add baby corn, green chillies, and coriander and lemon juice.
Add tomatoes just before serving.

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CORN SPINACH TIKKI

Ingredients
1 tin corn kernels (200 g)
2-3 cups milk
Juice of 1/2 lemon
1 tsp chaat masala
1 kg spinach
200 g potato
100 g cottage cheese (paneer)
1 tsp red chilli powder
1 tsp black pepper powder
1 tsp garam masala powder
1 tsp cumin powder
1 pinch kasoori methi powder
Salt to taste
1 tsp black salt
1 Tbsp ginger, chopped
1 tsp green chilli, chopped
1 Tbsp green coriander, chopped
1 Tbsp cornflour
1/2 cup ghee/oil (to shallow fry)

Method
Blanch corn in milk to soften it. Chop and keep aside.
Mix in lemon juice and chaat masala to balance the sweet flavour of corn.
Blanch spinach in water and chop.
Mash potato, paneer and mix with corn and spinach.
Put spices like red chilli powder, black pepper powder, garam masala powder, cumin powder, kasoori methi powder, salt and mix well.
Also put chopped ginger, green chillies, coriander and cornflour and mix to prepare tikki mixture.
Make tikkis of the mixture and shallow fry in ghee or oil.

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GRILLED CORN AND CAPSICUM TOASTIES

Ingredients 

Brown bread 8 slices
Sweet corn kernels, boiled 1 cup
Green capsicum, finely chopped 1 medium
Green chillies, chopped 2-3
Grated cheese 1 1/2 cups
Black peppercorns, crushed 7-8 


Method
Preheat oven to 180 C. Lightly toast the bread slices in the oven.
Mix the capsicum and green chillies in a bowl.
Add corn, cheese, crushed black peppercorns and mix.
Spread the stuffing mixture over the bread slices and toast them once again in the
oven till the cheese melts and the bread becomes crisp.
Serve hot immediately. 

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CORN PARATHA

Ingredients

corn (bhutta) 2 nos.

Wheat flour (gehu ka atta) 1 cup

Maize Flour (makke ka atta) 3/4 cup

ginger garlic paste 1 tsp

curry leaves 10

chopped green chillies 2

red chilly powder 1/2 tsp

Coriander(dhania) powder 1/2 tsp

cumin (jeera) powder 1/4 tsp

garam masala 1/4 tsp

asafoetida a pinch

cumin (jeera) 1/2 tsp

chopped coriander 1 tbsp

oil 2 teaspoon

salt to taste

Method

Mix Wheat flour, 1/2 cup Maize Flour, salt and water to make a dough.

Grate the corn (Bhutta).

Heat the oil and add cumin (jeera) till it splutters.

Add asafoetida, curry leaves and chopped green chillies and cook for a few seconds.

Add grated corn, ginger garlic paste and cook for 1 minute.

Add red chilli powder,dhania powder, cumin (jeera) powder, salt, garam masala and 1/4 cup makke ka atta.

Add chopped coriander.

Cook and keep stirring it often till it becomes granulated.

Allow it to cool. Stuff this stuffing into the dough and roll out parathas.

Cook the paratha on both sides using ghee. Serve hot with Chutney and Dahi.

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CORN AND POMEGRANATE SALAD

Recipe by : Hema Raghavendra

Ingredients:
Sweet Corn – 1 cup
Pomegranate seeds – 1 cup
Grated coconut – 1/4 cup
Chopped Coriander Leaves / Cilantro – 1/4 cup
Chopped Green Chilly – 1
Salt
Lemon Juice (optional) – 1/2 tsp




How to Prepare:
The preparation is straightforward. In a bowl, mix sweet corn, pomegranate, coriander leaves, chopped green chilly, grated coconut, salt and lemon juice (if needed).
This easy-to-prepare salad tastes great is good for health.

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