Sweet Corn Sundal

     Sweet corn and spicy corn are nowadays available at all Malls and shopping centers. Instead of just sprinkling masala to create spicy corn. Sundal type of corn is a good alternative. You can also eat more corn and will be like by all.

Recipe Cuisine : South Indian | Recipe Category: Snacks / Sundal

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Sweet Corn Kernels	1 cup
Grated Coconut	1-2 tbsp
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Urad Dal	½ tsp
Curry Leaves	½ spring
Green Chilli	1
To Garnish:
Finely Chopped Coriander Leaves	1 tbsp

Procedure:

Preparation Procedure:

1. Wash and slit the green chilli into two halves.

2. Was the curry leaves and drain the water.

3. Wash the coriander leaves and drain the water completely. Then chop them into fine pieces.

Cooking Procedure:

1. Pressure cook the corn kernels with ¼ cup of water for 1 whistle in high flame.

2. Allow it to cool down and remove the lid of the cooker after the pressure has gone. Then strain the water from the corn kernels using the strainer.

3. Heat the oil in a pan, add mustard seeds and wait for popping. Next add the urad dal, curry leaves and green chillies. Sauté them for a minute.

4. Then add the cooked corn kernels and salt. Mix them well. Fry for 2 mins or until it becomes dry.

5. Then add the grated coconut and fry for few seconds.

6. Add the chopped coriander leaves and just give a stir and switch off the flame. After 2 mins, transfer the sundal into serving bowl.

     Healthy and tasty Corn sundal is ready.

Note:

1. Use whole corn instead of corn kernels. But cook the corn for 1 whistle and then remove the kernels from it. Otherwise remove the kernels first and then cook.

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Baby Corn Dosa

     I first tasted baby corn dosa in a home restaurant in Velachery, Chennai.  My family liked it, so I tried it at home. It came out well and the taste was good.

Recipe Cuisine : Indian | Recipe Category: Breakfast

Preparation Time: 20 mins  | Cooking Time: 10 mins | Yields: 5

Ingredients:

For Stuffing:
Baby Corn	10 nos
Onion	2
Tomato	1
Turmeric Powder	¼ tesp
Red Chilli Powder	1 tesp
Coriander Powder	1 tbsp
Garam Masala Powder	½ tesp
Salt	To taste
To Temper:
Oil	1 tbsp
Cumin Seeds	1 tesp
Curry Leaves	1 spring
To Garnish:
Coriander Leaves (optional)	Handful
For Dosai:
Idli Batter / Dosa Batter	1 cup (200 gm)

Procedure:

Preparation Procedure:

1. Pressure cook the corn pieces with little water, salt and turmeric for one whistle in high flame.

2. After the pressure has gone, drain the water and chop the corns into very very thin and small pieces. [or grate it using the grater]

3. Peel the skin of the onion and chop it into small pieces.

4. Wash and chop the tomato into small pieces. Then make it into a paste using the mixer.

5. Wash and chop the coriander leaves into fine pieces. [if used]

6. Heat 1 tbsp of oil in a pan, and add the cumin seeds. Then add chopped onion and sauté until it becomes translucent.

7. Add the tomato puree and sauté till the raw smell goes off.

8. Then add the chopped corns. Mix them well and allow it to cook for 2-3 mins. At this time, close the lid of the pan.

9.  Next, add red chilli powder, coriander powder, turmeric powder, garam masala powder and salt. Mix them well and cook. Finally add coriander leaves and mix it. Sprinkle water if you need to cook. Allow it to cool down completely.

Now the stuffing is ready.

Dosa Making Procedure:

1. Heat the Dosa tawa and pour one ladle full of batter into a thick circular shape. Spread the batter using the back side of the ladle.

2. Now sprinkle a handful of baby corn mixture over the dosai.

3. Then immediately gently press the mixture using the dosa turn-over ladle.

4. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color. Then remove from the tawa, when it becomes golden on both sides.

    Tasty and yummy baby corn dosa is ready.

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Sweet Corn Paratha | Paratha Recipes

     I had earlier tried corn dosai which came out really well. So this time I thought of trying it with chapathi. Good that this also has come up very well.  Corn paratha is having a  quite different taste.

Ingredients:

Sweet Corn Kernels	1 cup
Wheat Flour	2 cups
Ginger	1 inch
Garlic	1 pod
Green Chilly	1
Onion	1
Cumin seeds	1 tesp
Salt	As required
Turmeric powder	¼ tesp
Oil	1 tbsp (for stuffing )
Oil	As required for making paratha

Procedure:

1. In a bowl, take wheat flour and salt. Mix them well. Then add water little by little and make it soft and non sticky dough. Keep it aside.

2. Remove the skins of the ginger and garlic.

3. Peel the skin of the onion and chop it into small pieces.

4. Grind corn kernels, ginger, green chilly and garlic into a smooth paste with little water.

5. Heat oil in the pan, add cumin seeds and allow them to splutter. Then add finely chopped onion and fry till it turns into translucent.

6. Now add the ground corn mixture, salt and turmeric powder. Mix them well and cook it in a low flame till the mixture leaves the sides of the pan and it turns itself into a ball. Allow it to cool down completely

7. Now divide the dough into lemon size balls. Make the corn stuffing into small balls. But the stuffing ball should be smaller than dough ball.

8. Now dust the dough ball and roll it into small circle. Keep the stuffed ball in its center. Then bring the edges to the center.

9. Again dust the stuffed balls and roll it carefully.

10. Heat the tawa and transfer the paratha. Sprinkle the oil and cook both sides till black spots starts to appear.

   Tasty and healthy corn paratha is ready. Serve with raitha or chutney.

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Corn Dosai / Makkachola Dosai / Sweet Corn Dosai

This corn dosai is very soft, aromatic and healthy one. 

Click HERE to view 30+ Dosai Recipes.

Ingredients:

Raw Rice	1 cup
Corn Kernels	2 cups
Green Chilly	2
Ginger	1 inch
Coconut (optional)	¼ cup
Cumin Seeds	1 tes
Curry Leaves	1 spring
Coriander leaves	1 tbs
Salt	To Taste
Oil	2 tbs

Procedure:

1. Wash and soak the raw rice for 2 hours. Then grind it with green chilies and ginger. [should not grind it into a fine paste]

2. Grind the corn kernels along with cumin seeds, coconut, salt and little water into a smooth paste.

3. Mix the rice and corn batters together  with water and make the batter to dosa batter consistency.

4.  Add finely chopped coriander leaves and curry leaves.

5. Heat the tawa and pour one ladle full of batter into a thin circular shape.

6.  Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color. Then remove from the tawa, when it is golden on both sides.

     This corn dosai goes well with spicy chutney.

Note:

If you are using dry corn kernels, soak it in water for 5 hrs before use.

I am link this to Healthy and soul event from Zesty,  Back to School Lunch Ideas from Haffas Kitchen and My Kitchen Odyssey's First Anniversary event.

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Corn Flakes Mixture

Ingredients:

Corn Flakes	1 cup
Rick Flakes or Puffed Rice	2 cups
Ground Nuts	¼ cup
Roasted Gram / Pottukkadalai	¼ cup
Curry Leaves	Handful
Cashew Nuts	15
Red Chilly Powder	1 tbs
Oil	For Deep Fry
Salt	To Taste

Note: Take raw corn flakes for frying. Do not take breakfast cornflakes

Procedure:

2. Heat the oil in a deep frying pan, and deep fry the cornflakes either directly or using metal strainer. Drain the excess oil.

3. Deep fry the curry leaves and cashews separately.

4. Dry roast the puffed rice, roasted gram and groundnuts separately. Remove the skin from the groundnuts.

5. Heat 2 tbs oil in a pan, and fry the salt and red chilly powder.

6. Put everything in a covered pan and toss well to mix the ingredients well.

 7. Allow it to cool down. Store it in a air tight container.

This is easy, crunchy, spicy and lip smacking tea time snack. It can be prepared with in 15 mins.

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