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Recipes - Corn Recipes


Corn Chaat,

1 cup sweet corn kernels (makai ke dane)
1/4 cup finely crushed peanuts
1 tbsp onion paste
1 tbsp ready-made tomato puree
2 tbsp finely chopped tomatoes
1/2 tsp finely chopped ginger (adrak)
1/2 tsp finely chopped green chillies
a pinch of sugar
1/2 tsp lemon juice
2 tsp oil
salt to taste

For The Garnish
2 tsp finely chopped coriander (dhania)
2 tsp chopped tomatoes

Combine the oil and onion paste in a microwave-proof bowl mix well and microwave on high for 1 minute.
Add the peanuts, tomato purée, tomatoes, ginger, green chillies, sugar, salt and ¼ cup water and mix well microwave on high for 3 minutes.
Add the corn niblets, mix well and microwave on high for 1 minute.
Add the lemon juice and mix well.
Serve hot garnished with coriander and tomatoes.

Corn Cutlets

For The Cutlets
1 cup boiled sweet corn kernels (makai ke dane)
1 cup soaked and cooked kabuli chana (white chick peas)
1 tbsp oil
1/4 cup chopped onions
1 bread slice , crumbled
2 tbsp besan (bengal gram flour)
1/4 cup quick cooking rolled oats
2 tsp chilli powder
salt and freshly ground black pepper powder to taste
1/2 cup plain flour (maida) dissolved in 3/4 cup water 
bread crumbs for rolling
oil for deep-frying

For the cutlets
Heat the oil in a non-stick pan and add the onions and sweet corn and sauté on a medium flame for 1 minute.
Add the kabuli chana, bread, besan, oats, chilli powder, salt and pepper, mix well and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool.
Add 2 tbsp of water and blend in a mixer to a coarse mixture.
Transfer the mixture into a bowl, divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

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