The Magic of 'Corn' - 7 Yummy Corn Recipes

Let's experiment with 'Corn' Today. Just 2 American Corns can help you plan a wonderful evening. See how it goes....
1. Indian Style Corn Bhel
2. Mexican Spicy Corn
3. Corn Vada/Pakoda
4. Corn Mutthiya
5. Corn Kofta Curry
6. Corn Khichiya
7. Corn Halwa/ Jajariya

INDIAN STYLE CORN BHEL:
Ingredients: Corn Kernels - 1 cup, chopped onions, small boiled potato -1/2, bikaji sev/ bikaji chana chor garam, lemon juice, chopped green chillies, green dhaniya pudina chutney, salt and chat masala.
Method: Steam/boil/microwave(5 minutes) the corn kernels till they become soft and tender. Add the above ingredients and mix well. Serve with chips or nachos.

MEXICAN SPICY CORN:
Ingredients: 1/2 cup corn kernels, 1/2 cup chopped onions, 1/4 cup chopped capsicum, 1/2 teaspoon chili powder, 1 tablespoon tomato ketchup, 1/4 teaspoon dried oregano, oil/ butter, salt to taste, chopped coriander and grated cheese, 12 Britannia crackers.
Method: Take 1 tablespoon oil in a pan. Add onion and capsicum to it. Fry well for 3-5 minutes. Add chili powder, salt, ketchup and corn to it. Mix well and cook for 5 minutes. Now add oregano. Spoon this mixture onto the crackers and serve immediately, garnished with coriander leaves and grated cheese.

CORN VADA/PAKODA:
Ingredients: Corn kernels, gram flour (besan), chopped onions, chopped green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain, asafoetida(heeng), cumin seeds (jeera), salt, coriander leaves, water, oil.
Method: Boil/steam/microwave(5 minutes) the corn kernels. Grind 3/4 of them in a grinder coarsely. Do not make a fine paste. Take the coarsely ground paste and add remaining corn kernels, besan(gram flour), all spices, chopped onions, chopped green chilies, salt, coriander leaves and water to make a thick batter. Now make small 'vadas/flat pakodas' with your hand and deep fry them on medium flame till they become golden brown. Serve hot with tomato chutney or coriander-mint chutney.

CORN MUTTHIYA:
Ingredients: Corn kernels - 1 cup, gram flour (besan) - 2 tablespoons, wheat flour(aata) - 1/2 cup, chopped onions, chopped green chilies, curd - 3 tablespoons/ lemon juice - 1 tablespoon, sugar - 1 tablespoon, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain, asafoetida(heeng), cumin seeds (jeera), salt, coriander leaves, water.
For Seasoning: Mustard seeds(rai), sesame seeds(til), curry leaves, grated cheese, oil.
Method: Boil/steam/microwave(5 minutes) the corn kernels. Grind 3/4 of them in a grinder coarsely. Do not make a fine paste. Take the coarsely ground paste and add remaining corn kernels, besan(gram flour), all spices, curd, sugar, chopped onions, chopped green chilies, salt, coriander leaves and water to make a thick batter.
Steaming: Take a greased plate and pour this batter into it. Put this in a steamer/cooker and heat on high flame for 10 minutes. Check the consistency with a knife/spoon. If it doesn't stick to the knife, means it is ready and steamed. Now take this out, cut into small pieces and keep aside. Seasoning: Now take 3 tablespoons oil in a flat pan and add mustard seeds, sesame seeds and curry leaves to it. To this seasoning, add the steamed pieces and shallow fry them for 5 minutes. Garnish them with grated cheese and serve hot.

CORN KOFTA CURRY:
Ingredients: Corn kernels - 1 cup, gram flour (besan), chopped onions, chopped green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain, asafoetida(heeng), cumin seeds (jeera), salt, coriander leaves, water, oil.
For Curry: Curd- 1/2 cup, water, mustard seeds(rai), asafoetida(heeng), garlic - 3 cloves, turmeric powder, cumin powder(jeera), coriander powder, red chili powder, salt and oil.
Method: Boil/steam/microwave(5 minutes) the corn kernels. Grind 3/4 of them in a grinder coarsely. Do not make a fine paste. Take the coarsely ground paste and add remaining corn kernels, besan(gram flour), all spices, chopped onions, chopped green chilies, salt, coriander leaves and water to make a thick batter(like pakoda/bhujiya batter). Now make koftas/pakodas and deep fry them on medium flame till they become golden brown. Keep them aside.
Now for preparing the curry, take 2 tablespoons oil. Add mustard seeds to it till they splutter. Add heeng, chopped garlic and little curd to it. Add all the spices and salt and fry till the oil separates out. Now add the remaining curd and little water to it. Take a boil. Now add the koftas to the boiling curry and simmer for 7-8 minutes. Finally, garnish with coriander leaves and serve with lachha parantha, chapati or naan.

CORN KHICHIYA:
Ingredients: Corn - 1, chopped onions, coriander leaves, ghee/oil, mustard seeds, cumin seeds, asafoetida(heeng), green chilies, sugar - 1/2 to 1 tablespoon(optional), salt to taste, turmeric powder, coriander powder, cumin powder(jeera), red chili powder, curd - 2 tablespoons/ 1 tablespoon lemon juice.
Method: Grate a corn finely. Now take a pan, add 2 tablespoons ghee/oil to it and add cumin seeds, mustard seeds, asafoetida and chopped green chilies. Add the corn paste followed by the spices and salt. Fry it well for 5-10 minutes till it gets properly cooked and the oil separates out. Now add sugar(optional) and curd/lemon juice to it. Mix well and heat for 3-5 minutes with the lid covered. Be sure that it doesn't get burnt. Garnish with coriander leaves and chopped onions and serve hot.

CORN HALWA/JAJARIYA:
Ingredients: Corn - 2, ghee - 1 cup, sugar, water/milk -2 cups, cardamom powder, almonds and cashew nuts.
Method: Grate the corn or grind the corn kennels to a smooth paste. Sieve the paste. Now take ghee in pan. Add the corn paste to it and fry for 20-25 minutes on a low flame till it turns golden brown and the ghee separates out from the paste. It's better to use a non-stick pan for this purpose. Once it is done, add sugar (as per taste), cardamom powder and 2 cups water/milk to it. Mix well and simmer for 5-7 minutes. Serve hot with crushed almonds and cashews.