Saturday, June 25, 2011

Corn cook

Monsoon is the time when corn floods the market and is consumed in a variety of forms from boiled to roasted and as a curry. There is no mixing of artificial flavours which retains the natural sweet taste. Adding butter and salt makes corn tastier. The demand escalates during monsoons as a cup of hot and fresh corn makes one happy.

Here are few corn snack recipes which you can munch while gazing the rains !!

Corn timbales.

  • Ingredients:
  • 2 stalks –fresh corn
  • 3 - beaten eggs
  • 1 cup - skimmed milk
  • 1 cup - fresh bread crumbs
  • ½ cup - minced onion
  • ½ cup - chopped capsicum
  • 1 tsp – sugar
  • ½ cup - grated cheese
  • ½ tsp - baking powder
  • 2 teaspoons butter.
  • salt, pepper, mustard to taste


1. Sauté onions in oil till light brown, add capsicums and stir till soft.
    Add in corn and cook for 5 mins, remove from fire.
2. Mix the eggs, salt, pepper, mustard, sugar, bread crumbs, baking powder and warm  
     milk together. Add these to the corn mixture and stir in the cheese.
3. Pour into greased moulds or muffin pans and bake in a moderately hot oven for 30      
4. Top each timbale with a pineapple bit or tomato slice and serve on a bed of shredded

Corn Dhoklas
  • 2 stalks Fresh corn
  • 2 cups  Gram flour
  • 1 cup sour curd
  • 2 tsp Ginger-chilli paste:
  • 1 tsp Turmeric powder
  • 1 tsp ajwain
  • a pinch -Baking soda
  • Salt to taste.

For tadka:
  • 2 tsp oil
  •  ½ tsp  Mustard seeds
  • A pinch Asafoetida
  • 5-6 Curry leaves
  • 2 tsp Coriander
  1. Grind the all corn seeds in to paste in a mixer; the paste should not be very fine.
  2. Take this paste of corn in a big bowl; add 2 cups of gram flour and 1 cup of sour curd.
  3. Mix it well and keep it aside for 2 hours for fermentation.
  4. After 2- 2 ½  hrs, take the mixture, add ginger chilli paste, salt to taste, ajwain powder, turmeric and water as per need to make it consistency of dhokla batter.
  5. In the end add baking soda and mix it thoroughly.
  6. Pour this mixture in a pre greased pan.
  7. Keep this pan in microwave high for 7 minutes.
  8. After five minutes of removing it from microwave cut it into square pieces with a knife.

  For Tadka:
For tadka heat oil in a pan when heated add mustard, and curry leaves and asafoetida(hing) in to it. Pour this tadka on the set and cut dhokla evenly.
Serve hot, garnished with coriander and grated coconut.
 Serve with tomato sauce.

It's truly said  that corn is a starchy vegetable and therefore has more carbohydrates and calories than other veggies. However, the chances of overeating corn the way you may overeat other high carb foods is slim to none.
Corn calories are a good source of dietary fiber, vitamin C, folate, phosphorus, manganese, vitamin B1, and vitamin B5. In other words...the nutritional value of corn is worthy of considering! It's NOT a source of "empty" calories like so many other "starchy" foods.
Corn is packed with health-protective substances called beta-cryptoxanthin and lutein. These are the carotenoids (plant chemicals) that give corn it's yellow color and they have disease protecting effects.
There's no need to fear an ear of corn.

Reya K Pahuja
 Your Fitness Club.

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