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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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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