CORN CAPSICUM CURRY RECIPE

Ingredients:

Corn kernels – 1/2 cup, boiled
Capsicum  – 1/3 cup, chopped
Onion – 1/3 cup, diced
Tomato – 1/2 cup, puree
Oil – 1 tbsp
Cumin seeds – 1 tsp
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/3 tsp
Cumin powder – 1 tsp
Garam masala – 1/2 tsp
Salt – 1 tsp or to taste
Water – 1/3 cup
Coriander leaves – handful
Kasuri methi – 1 tsp (optional)

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How to make Corn Capsicum Curry
. Boil the corn kernels in presser cooker or a pot.
. Chop onions and make dices of capsicum, make the puree of tomatoes.
. Make a paste of ginger and garlic.
. In a pan heat oil and add cumin seeds and let them turn golden in color.
. Add the chopped onions and cook for about 1 min or until they become translucent.
. Once onion are cooked add ginger and garlic paste and cook till the raw flavor goes off.
. Now add tomato puree and cook for about 2 minutes.
. Once the tomatoes oozes out oil add dry spices like coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste.
. Cook till all the masalas blends well with the gravy.
. Add diced capsicum and water, close the lid and cook for about 3 min till the capsicum softens.
. Time to add boiled corn kernels and give a quick stir.
. Then add garam masala, kasuri methi and cook for about 2 min and the curry is ready.
. Garnish it with fresh coriander leaves and serve hot with roti, paratha or rice.
Enjoy!
CRUNCHY CORN SALAD RECIPE

Ingredients :

2 cups frozen peas, thawed
1 can whole kernel corn, drained
4 onions, diced
2 carrots diced
3 tomatoes diced
1 medium capsicum chopped
1 cup vinegar
1 cup sugar
1 cup vegetable oil
1 tsp salt
1 tsp pepper
Coriander for garnishing

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How to make Crunchy Corn Salad

. In the large bowl, combine the first six ingredients.
. In a small bowl, combine vinegar, sugar, oil, salt and pepper. Mix until the sugar is dissolved.
. Pour over corn mixture. Mix well. Cover and chill for at least 3 hours before serving.
. Stir just before serving and garnish with coriander.

Enjoy!
CARROT & CORN CURD RICE RECIPE

Ingredients:

3 cups rice
1 orange carrot
2 green chillies, chopped
1 tbsp ginger, chopped
2 cups Curd
1½ cup corn
Salt to taste

For tempering:

2 tbsp oil
7-8 curry leaves
4-5 kaffir lime leaves, shredded
1 tsp mustard seeds
1 tbsp chana dal
1 tbsp urad dal

   For garnish:

coriander

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How to make Carrot & Corn Curd Rice

. Wash rice and place it in a pan for boiling. Strain the water when rice is cooked. Transfer rice to a bowl and mash the rice.
. Peel the carrot and slice in thin ribbons. Chop the green chillies and ginger.
. Heat oil in a pan. Add mustard seeds. chana dal and urad dal to the hot oil.
. Add curry leaves and chopped kaffir lime leaves. Add the chopped ginger and green chillies.
. Add corn and carrot ribbons and mix. The tempering is ready.
. Mix the rice in the bowl with curd and salt. Pour the tempering on the rice and gently mix again.
. Transfer the curd rice to a serving plate.
. Garnish with a coriander and serve with homemade pickle.

Enjoy!
carrotcorncurdrice
CORN BALLS RECIPE

Ingredients:

1 Cup boiled corn
4 Boiled potatoes
4 tbsp Grated cheese (optional)
4 Green chillies
2 tbsp Coriander
225 gms Paneer
Breadcrumbs
1 cup maida
Chilli sauce
2 Cups milk
4 tbsp Butter
4 tbsp Maida
Salt to taste
Oil

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How to make Corn Balls

. Melt the butter in a pan and seethe the flour for about half minute.
. Pour the milk into it and cook till the sauce becomes thick.
. Chop the paneer and potatoes.
. Mix the corn, cheese, potatoes, green chillies, paneer, coriander and the above prepared sauce.
. Add salt and mix well.
. Make the balls. Mix the flour thoroughly in 1-1/2 teacups of water.
. Dip the balls in flour paste.
. Roll the balls in breadcrumbs.
. Deep-fry these balls in oil.
. Cornballs are ready to serve.

Enjoy!

corn-balls
BUTTER CORN RECIPE

Ingredients

Corn kernels – 1 cup boiled
Butter – 1 tablespoon, softened to room temperature
Lemon juice – 1 teaspoon
Salt – to taste
Black pepper powder – ¼ teaspoon
Chaat masala – ½ teaspoon

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Butter Corn

. First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker.
. Take into the cooker with water. There should be enough water, so corn is submerged into the water.
. Pressure cook it for 3-4 whistles on medium heat. Turn off the stove, let the pressure go down by itself. Then open the lid.
. Remove the corn and let it cool to touch.
. Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob. I prefer the second method.
. Add butter, salt, pepper, chaat masala. Also squeeze the lemon juice.
. Mix everything well. Make sure the butter is coated evenly to the kernels.
. Remove it to a serving bowl and serve as a snack.

Enjoy!
buttered-corn-recipe-2
MASALA CORN RECIPE

Ingredients

Corn kernels – 1 cup, boiled
Butter – 1 tablespoon, softened to room temperature
Black pepper powder – ¼ teaspoon
Salt – to taste
Black salt – ⅛ teaspoon
Red chili powder – ½ teaspoon
Chaat masala – ¼ teaspoon
Cilantro or coriander leaves – 1 tablespoon, finely chopped
Lemon juice – ½-1 teaspoon

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Masala corn

. First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker. Take into the cooker with water.
. There should be enough water, so corn is submerged into the water. Pressure cook it for 3-4 whistles on medium heat.
. Turn off the stove, let the pressure go down by itself. Then open the lid. Remove the corn and let it cool to touch.
. Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob.
. Add rest of the ingredients (butter, salt, pepper, black salt, chaat masala, red chili powder and chopped cilantro). Also squeeze some lemon juice.
. Mix very well, so everything is incorporated well.
. Masala corn is ready to serve.

Enjoy!
masala-corn-recipe-2
CORN AND CAPSICUM SOUP RECIPE

Ingredients:

Fresh Corn – 1 OR Frozen Corn -1 cup
Capsicum – 1 Onion – 1 [ medium] Garlic Pod – 1
Olive Oil – 1 tsp
Salt and Pepper – To taste
Vegetable Stock – 2 Cups OR 1 Vegetable Stock Cube
Water

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How to make Corn and Capsicum Soup

. Remove corn’s outer husk (don’t peel it) just remove the threads and bring back the husk on the back around corn ear and roast corn on direct medium flame until it slight charred around 3-5 minutes,turning sides on intervals.
. Once roasted let it cool for a while and remove husk. Use a sharp knife run it vertically and scrap out corns, it comes around 1 Cup from 1 corn, keep aside 1 tbsp of corn kernels for garnishing. If you are using frozen corn, then thaw it and jump to step 3.
. Wash and roast slightly capsicum on direct flame.  Soak in water, remove skin and chop it, keep aside. Chop garlic and onion.
. In a pan heat oil, sauté garlic until light brown  add chopped onion and sauté until transparent, add corn and sauté for a minute.
. Add capsicum and mix well.  Add salt, pepper, vegetable stock cube and 1 cup water.  Bring it good boil and let it simmer for 3 minutes or until corn gets cooked.
. Let it get cool and then  transfer everything to a mixer or blender.  I don’t add more water while blending just to make sure my mixer doesn’t overflow. If you wish you can add more water or stock.
. Grind it to smooth paste and transfer back everything to the pan and add 2 cups of water and bring to boil.  Adjust salt and pepper if required.
. Garnish with reserve corn kernels, chopped spring onion/cilantro, or carrot choice is yours. I used corn and chopped carrot.

Enjoy!
corn n capsicum soup
CORN AND SPRING ONION VADA RECIPE

Ingredients :

Corn cob: 1
Spring Onions : 1 bunch
Green Chillies : 3 to 5
Salt to taste
Oil

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How to make Corn And Spring Onion Vada

. Wash and chop the spring onions into small pieces.
. Grind the corn kernels along with green chillies and salt into a smooth or coarse batter.
. Now add the chopped spring onions to it and mix well. Heat oil in a wide frying pan.
. Apply a little oil or water to your fingers.
. Take small lemon size ball of this batter, flatten them a little and deep fry them in hot oil till they turn golden color.
. Remove from the oil and serve hot with mint chutney or tomato ketchup and a cup of tea.

Enjoy!
Mokkajonna ullikadala vada
MUSHROOM CORN CURRY RECIPE

Ingredients:

3 cup sliced mushrooms
1 cup corn kernel/ bhuta ka dana (I am using frozen corn kernels)
1/4 cup cashews (kaju)
2 cup tomato chopped
1 teaspoon ginger chopped
1 teaspoon green chili chopped
2 tablespoon oil
1/2 teaspoon cumin seed (jeera)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red chili powder (lal mirch)
2 teaspoon coriander powder (dhania)
1 teaspoon salt
2 tablespoon cilantro chopped (hara dhania)
Approx. 1-1/2 cups water

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Mushroom Corn Curry

. Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside.
. Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil.
. If the cumin seed cracks right away, the oil is ready.
. Add cumin seeds, asafetida as cumin seeds crack add tomato paste.
. Next add coriander; red chili powder, turmeric and salt. Lower the heat to medium and cook the spice mix for about 4-5 minutes until mix start leaving the side of the pan.
. Add corn and mushrooms, mix it well and add about 1-1/2 cups of water. Cook for about 10-12 minutes, stirring occasionally. Corn and mushrooms should be tender and gravy should be thick in consistency.
. Mushroom Corn Curry is ready serve hot with Roti or plain rice.

Enjoy!
mushroom_corn_cashew_curry-300x225
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