Sweet Corn Vadai / Sweet Corn Vada ~ Indian Fritters

Vada/ Vadai is Indian fritters made with batter of ground lentils or other foods mixed with spices. We crave much for vadais. But whenever I think of preparing, the soaking time really upsets my mood. But this corn vadai need not require any soaking; can be prepared in minutes once if you have the corn ready in hand. This is so crispy and crunchy; but little chewy when you bite the last bite of the vadai; but that is highly negligible because of its great taste.  

Ingredients:

Sweet corn 1 1/2 cups
Dried Red Chillies 5-6
Rice Powder 1/4 tsp
Finely chopped coriander 1 tbsp
Finely chopped Garlic 1 tsp
Cumin a pinch
Salt
Oil for deep fry

Method:

Thaw the corn if using frozen corn.

Grind Sweet corn along with chillies to a coarse batter with few corn not ground.

In a bowl, add the batter and other ingredients. Give it a mix.

Heat oil in a pan for deep fry.

Pinch a small ball sized batter. Gently flatten them in the palm. When hot, add them. Continue the same process for the remaining batter.

Deep fry until brown and done. Transfer to a paper towel.

Serve with chutney or Tomato ketchup.

Buttery Baked Corn

Though I finished off two corn cobs, two more remained yet to use. I've never baked corn cob. I thought let me try my hands on it. The flavors came out excellent. I couldn't restrict my hands on it before clicking. The flavors of butter, garlic and the corn itself is amazing. It got cooked perfect and we enjoyed with a glass of green tea.

Recipe Source: BBC Good Food

Ingredients:

Corn Cob 2
Butter 50g
Pepper Powder 1/8 tsp (or acc. to your taste)
Garlic clove 2 - grated
Coriander Leaves few

Method:

Remove the outer layers and the silky layers of the corn cob.

Pre heat the oven.

Mix butter, pepper powder,grated garlic and chopped coriander leaves. Spread the mixture on the corn cob. Place the corn cob in aluminum foil and cover its edges. Need not seat it completely.

Bake it for 25 minutes at 200 deg C.

Serve as a snack with tea.

Notes: I added very less pepper powder as my toddler son may eat. Increase the quantity as per your taste and preference.

Potato stir fry with peas and sweet Corn

Potato stir fry is something that I prepare when I run out of time or have no idea what to cook as it goes with any rice. But when I take little effort and add some more vegetables, it becomes much more flavorful and tasty. Also, I get the feeling that I've served not just potatoes but also some more vegetables along with it.

Ingredients:

Potatoes Medium 2

Peas 1/2 cup

Sweet corn 1/4 cup

Sambar Powder 1 tbsp leveled

Onion small 1

Ginger Garlic Paste 1/2 tsp

Cumin seeds 1/4 tsp

Coriander leaves few

Salt

Oil

Preparation:

Cook potatoes. Peel and cut into small pieces. Chop Onions and Coriander.

Heat a Pan. Add corn, peas with little water, a pinch of salt and little sambar powder. Cook until done.

Heat oil in an other Pan. When hot, add cumin seeds. When it start changing its color, add chopped onions, ginger garlic paste and coriander leaves. 

Fry till the onions turn translucent. Now add the chopped potatoes. Add Sambar powder and salt. Continue frying it on a low flame. When it is almost done, add the cooked peas and corn. Stir well and fry for few more minutes until everything gets mixed well with each other. Now add few more coriander leaves and stir again. Switch it off and serve.

Serves: 2

Serve with steamed rice and curry or vegetable biryani/pulao. I served with Tomato Rice.

Note: You can also cook peas and corn while frying potatoes. But they tend to loose their shape and color while frying for a long time. So I cooked it separately and added with the potatoes.

Buttery Corn for Blog Hop Wednesday

I am a great fan of Charisma’s recipes; especially chicken recipes.. I love her Chicken Ghee Roast recipe.. But left with little time to pack and get ready for my vacation to India. So I chose her Buttery Corn recipe.. Being responsible for blog hopping Wednesday makes me really happy.

This recipe is very special to me as I prepared this just two hours before starting to Airport. Another reason is my son liked this very much and kept on munching, giving me some time for other house hold works.

My dear Blogger Friends,... As I am in India now and have huge plans to spend my days here, I would not be able to post frequently, will try to post at least for Blog Hop Wednesdays.. I am  really sorry that I would not be able to check and comment your yummy and unique recipes.. Hope you all do not forget me...!!!

Now comes the recipe.

Ingredients:

Sweet Corn 1 cup

Pepper and Salt to taste

Butter ½ tsp at room temperature

Garam Masala a pinch

Method:

Cook Corn in Pressure Cooker for 1-2 whistles.                                 

In a wide bottomed vessel, combine all the other ingredients with cooked corn.

Toss well and serve.

Serves: 1

Notes: Chopped Mint leaves can also be added that enhances better taste.                           

Linking this recipe to Blog Hop Wednesdays of Radhika's Tickling Palates..               

Methi Corn Pulao

Deepthi of Good Food Recipes has sent in this Thank you Award for participating in her Healthy Snacks Event.. Thanks dear..

Well, coming to the recipe, I came across this Pulao in almost all blogs that I visit often. Usually I prepare Pulao only with Vegetables. When I decided today to make this Pulao, I feared whether my little one would like it. Most of my time went waste thinking what to substitute if he doesn’t like the recipe. This happens always whenever I try a new recipe.

Finally made up my mind to prepare this; had dosa batter in hand. Dosa and Idli batter has helped me in many different tough situations. Thanks to those who invented this.. :-)

I made this in no time. I would bet this is the easiest pulao if corn is available ready. I used frozen corn. (he hee ..., so easy)

My son didnt give me much work, he liked and had this with Raita. I felt very much relaxed after feeding him. (Appada..)

Ingredients:

Basmati Rice 1 ½ cups

Kasoori Methi 3 tsp

Corn ¾ cup

Green Chillies 3-4

Ginger-Garlic Paste 1 ¼ tsp

Water 3 cups

Salt

Butter and Oil

Whole Garam Masala

Cumin seeds ¼ tsp

Aniseeds ½ tsp

Cloves 3

Green Cardamom 2

Cinnamon few sticks

Bayleaves 2

Preparation:

Chop Onions lengthwise. Soak Rice for 20 minutes. Slit Chillies.

Method:

• Heat Butter and Oil in Pan. Thrown in whole Garam Masala.
• When the seeds crackle, add chopped Chillies and Ginger Garlic Paste. Few seconds later, add the chopped Onions and fry till translucent.
• Add Corn and Kasoori Methi. Mix well and fry for a while.
• Add Rice. Mix and fry for few minutes.
• Add 3 cups of Water, Salt and ½ tsp Oil. Stir well. Increase the flame to a high and allow boiling.
• When the water level decreases the rice level (you can see small holes), simmer the flame (the lowest), close the lid and cook for another 5-6 minutes. Now open the lid. Use a fork to see whether rice is done. If not, cook for some more time.

Serves: 2

Serve with hot and spicy Kurma and Raita. 

Linking this recipe to "Any one can cook" series of Taste of Pearl city.