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Get experimental with corn

Corny magic Discover the range

Corn is not only delicious but also good. High in nutrients, it is a good source of fibre. Make it a part of your regular diet and benefit.

Ingredients:

Grated fresh corn: 2 cups

Gram flour (besan): 1 cup

Sour curd: 2 cups

Green chillies: 4-5

A piece of ginger

Chopped coriander: 2 tbsp

Grated fresh coconut: 2 tbsp

Oil: 2 tbsp

Sugar: 2-3 tbsp

Eno fruit salt: 2 tsp

Salt to taste

Method:

Mix the grated corn and gram flour. Add the sour curd and mix thoroughly. Make a paste of chillies and ginger and add it to the above mixture along with the sugar, salt, oil and Eno fruit salt. Add a bit of water, if required. The mixture should be of smooth flowing consistency. Grease a thali. Pour the mixture and steam for about half an hour. Sprinkle coriander leaves and grated coconut. Cut into desired shapes and serve with sweet and sour chutney.

Ingredients:

Tender corn: 12

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Asafoetida: 1/2 tsp

Green chillies finely chopped: 4-5

A small piece of ginger (finely chopped)

Turmeric power: 1/4 tsp

Red chilli powder: 1 tsp

Oil: 4-5 tbsp

Juice of one lemon

Sugar: 1 tsp

Salt to taste

Chopped coriander: 2 tbsp

Method:

Peel and grate the corn. Heat the oil in a pan. Add mustard seeds, cumin seeds, asafoetida, green chillies, ginger and turmeric powder. Stir fry for a minute and add the corn. Cook on a low flame, stirring continuously. When half cooked, add the red chilli powder and salt. Stir fry again until the corn is cooked and tender. Add lemon juice and sugar and mix well. Allow to simmer on a low flame for a few minutes. Garnish with chopped coriander and serve hot.

Ingredients:Fresh corn: 200 gm

Gram flour (besan): 5 tbsp

Chilli ginger paste: 3 tsp

Red chilli powder: 1 tsp

Amchoor powder: 1 tsp

Chopped coriander: 2 tbsp

Salt to taste

Oil for frying

Method:

Coarsely grind the corn. Add all the ingredients and make a batter by using very little water. Mix well. Heat the oil. Drop small rounds of the above batter and deep fry until golden brown. Serve hot with a spicy chutney or sauce.

Ingredients:

Rice flour: 1/2 cup

Semolina (rawa): 1/2 cup

Sour curd: 1/2 cup

Grated fresh corn: 1/4 cup

Chilli ginger paste: 1 tsp

Turmeric powder: A pinch

Oil: 2-3 tbsp

Salt to taste

Banana leaves

Method:

Mix the rice flour, semolina and sour curds and allow to ferment for 3 hours. Add a bit of water. Add the grated corn, chilli ginger paste, turmeric powder and salt. Mix well. Trim a banana leaf into desired shape and grease it. Put on a heated tawa and spread the batter over it and cover with another greased banana leaf. Cook on both sides till the banana leaves become slightly brown and the panki between the leaf peels of easily. Serve hot with a spicy chutney.

SUJATA MALANI

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