corn week – Khai Peene Jalsa
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Corn Week Recipe No. 9: Corn Canapes

A canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. This dish serves as a great starter. Often we have friends coming over in the evening to catch up over the weekends. To accompany the interesting conversations we serve different

Corn Week Recipe No. 8: Mumma's Corn Sev

Mumma's Corn Sev is one of our favourite quick fix weekdays snack and a lot of times Sunday dinner. It's super quick and very easy.   Serves: 1 Ingredients: 1 cup boiled corn 1 boiled potato, chopped 1 tspn chilly ginger paste 1 tspn cumin seeds 1 tspn oil Sev Salt to taste Lime juice to taste Coriander for garnishing Method: 1. Heat

Corn Week Recipe No. 7: Corn Tikkis with Tomato Chutney

Ingredients: 1 1/2 cups American corn kernels 2 medium Potatoes,boiled, peeled and crushed 4-5 medium Tomatoes,blanched and peeled 2 medium Onion ,roughly chopped 2 1/2 tablespoons + for shallow frying Oil 2 teaspoons Cumin seeds 1 teaspoon Green chillies, finely chopped Salt to taste 1/4 teaspoon Turmeric powder 2 teaspoons Red chilli powder 2 teaspoons Coriander powder

Corn Week Recipe No. 6: Corn Curry

Try this amazingly delicious Corn Curry by Tarla Dalal Preparation Time: 15 mins Cooking Time: 10 mins Makes 4 servings Ingredients: 1 1/2 cups boiled sweet corn kernels, lightly crushed 2 tbsp oil 50 mm (2”) piece cinnamon (dalchini) 2 cloves 2 cardamoms 1 tsp cornflour dissolved in 2 cups of coconut milk salt to taste -To Be Ground Into A Smooth Green Paste

Corn Week Recipe No. 5: Mumma's Corn Potato Baked Dish

Ingredients: 5 boiled potatoes 1 cup boiled American corn 3 bell peppers (yellow, red & green), chopped - thin and long 1 cup cheezling biscuits, crushed 1 cup grated cheese (preferably mozzarella) Salt to taste Method:1. To begin with, grease the baking dish with butter.  2. Mash the boiled potatoes. Add salt and pepper as per requirements. Mix

Corn Week Recipe No. 3: Corn with Mustard Seeds

A few simple Indian seasonings are all you need to dress up a generous panful of corn kernels cut from the cob. Ingredients 6 to 8 ears corn (or use 4 cups thawed frozen corn) 3 tablespoons vegetable oil 1/2 teaspoon brown mustard seeds 1 or 2 chilies, thinly sliced 1/4 teaspoon turmeric salt 1 tablespoon minced coriander Preparation 1.

Corn Week Recipe No. 2: Tomato-Corn Salad

Fresh corn is often so sweet and tender that there is no need to cook it. Basil takes the taste of the salad to a different level altogether. The purple cabbage not only makes the salad crunchier but also makes it more colorful. Prep Time: 15 minutes. Yield: Makes 4 to 6

Corn Week Recipe No.1: Spinach and Corn Sandwich

Cooking Time: 10-15 minutes Servings: 4 Preparation Time: 15-20 minutes Ingredients: 20-25 Spinach leaves (palak),blanched and chopped 1/2 cup American corn kernels                 1/2 cup Cheese,grated                                 8 Brown bread slices         

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