Sweet Kernel Corn Aloo Parathas

Sweet Kernel Corn Aloo Parathas
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Stuffed parathas are so famous in India, we all have tried stuffing with potato, peas, radish, spinach etc. Now add sweet corn to your potato stuffing for parathas. These are extremely satisfying and kids love to eat for tiffin. Serve with plain curd raita and pickles. A must try recipe for all corn lovers.
Ingredients
  • 2 cups Whole Wheat Atta
  • Water for kneading
  • Salt to taste
  • 1 cup Sweet corn
  • 3 Boiled Potato
  • 2 Green Chilly
  • Coriander Leaves, a handful chopped
  • 11/2 chopped Onion
  • 2 teaspoon Homemade Tomato Pickle
  • Oil for rolling and shallow frying
Instructions
  1. To make corn stuffed paratha, first wash the corn and boil the potatoes.
  2. Take a medium bowl and mash the potatoes, add chopped onion, coriander leaves, corn and homemade tomato pickle. Mix well with exact seasoning.
  3. Make a dough with wheat atta, salt and water and rest for 15 minutes.
  4. Divide the dough into balls.
  5. Stuff with 2 teaspoons of stuffing in each ball, then roll with little oil into a circle shape. Finish with the whole batch.
  6. Heat a frying pan ,place the rolled paratha and cook both side adding a teaspoon of oil for each .
  7. Finish making all the corn stuffed paratha then serve hot with masala curd raita.

 

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Raw Mango Corn Salad

Raw Mango Corn Salad
Author: 
Recipe type: Salad
Cuisine: Indian
Prep time: 
Total time: 
Serves: 3-4
 
Raw mangoes are not only used for cooking but also for making delicious simple salad. Sweet corn is available all year round. Just grate mangoes usually sweet and sour in taste during off season, and mix with enough corn. Lovely salad ready in minutes to rejuvenate your senses make you feel fresh with the nutrients. Try to make it every weekend and get more close to eating simple fresh food for your happy health.
Ingredients
  • 4 Raw mango
  • 11/2 cup Sweet corn
  • 2 teaspoon Kasundi mustard sauce
  • 2 Green Chilli
  • Coriander leaves (Dhania) , to garnish
  • Black Salt to taste
Instructions
  1. To make the raw mango and corn salad, first peel off the skin of mangoes and grate in a big bowl.
  2. Wash and add the corn with kasundi and chopped green chilly.
  3. Mix it well adding little black salt to taste.
  4. Serve cold on a salad bowl with chopped coriander leaves garnish.

 

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Drumstick Leaves And Corn Stir Fry

Drumstick Leaves And Corn Stir Fry
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
The drumstick leaves are full of multi nutrients, all that you need to enjoy good health and cure chronic disease. Corn kernels and drumstick leaves are stir fried and cooked together with the sweet and chilli balance in taste.
Ingredients
  • 200 gram Corn
  • 3 cups Drumsticks Leaves
  • ½ teaspoon Cumin seed
  • ¼th teaspoon Mustard seed
  • ¼th teaspoon Chilli powder
  • ½th teaspoon Turmeric powder
  • 1 teaspoon Jaggery Powder
  • ½ cup Water
  • 3 teaspoon Oil
  • Salt to taste
Instructions
  1. To make the Corn And Drumstick recipe first wash the corn kernels and clean the drumstick leaves .
  2. Heat a frying pan with oil, temper with cumin and mustard seed.
  3. Add the corn kernels and fry for 2 minutes.
  4. Add the dry powders, salt and drumstick leaves.
  5. Adjust the salt, jaggery powder and stir fry on low flame.
  6. Serve hot on a plate as side dish.

 

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Sweet Corn And Capsicum Gravy

Sweet Corn And Capsicum Gravy
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Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Corn and Capsicum are one nice pair to make a pure vegetarian dish. The simplicity of yogurt cashew based gravy makes for a delicious combination. Kids will love the natural sweetness of the two vegetables and it makes for quite a colourful plate. It is healthy, nutritious and digestive friendly recipe for your whole family to feel light and good for the entire day.
Ingredients
  • 1 cup Sweet corn
  • 1 Red Yellow and Green Bell Peppers (Capsicum)
  • 2 Onions , medium sized
  • 1 Tomato
  • 1 Green Chilli
  • 1 teaspoon Ginger , paste
  • ½ cup Yogurt (Curd)
  • 2 tablespoon Cashew nuts
  • 1 cup Water
  • 4 teaspoon Vegetable Oil
  • Salt , to taste
Instructions
  1. To begin making the Sweet Corn And Capsicum Curry, first soak the cashews in warm water.
  2. Heat a kadai with 2 teaspoons oil, add onion and ginger and let it cook till the onion turns soft.
  3. Once the onions turns soft, add the tomatoes, and cook till the tomatoes turn mushy and soft. Turn off the flame and let it cool.
  4. Once it cools down, add the tomato onion mixture, cashews, curd ,1 cup water in a mixer grinder and blend it to fine paste.
  5. Reheat kadai with oil, add the cumin seeds and stir for a minute. Add the cashew, onion and tomato mixture
  6. Stir continuously for 5 minutes. Add the corn and capsicum to the mixture.
  7. Add salt and stir the mixture and turn off the flame, keep it covered for a minute or two to settle it down.
  8. Serve hot with parathas and salad after garnishing with cashews.

 

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