Corn Pulav

Ingredients 

1/2 cup cooked rice

3/4 cup corn

1 small bayleaf

1 small cinnamon

2 cloves

1 large onion, sliced

1 1/2 tsp ginger garlic paste

1 green chilli, sliced

1/2 tsp garam masala

1/2 tsp coriander powder

Salt to taste

1/2 tbsp ghee

1/2 tbsp oil

Coriander leaves

Heat ghee & oil.  Saute from bayleaf to coriander powder.  Then add onions, then the corn.  Then add rice and mix.  Can also add 1/2 a chopped tomato and chopped capsicum with the onion.

 Week 16 - Corn soup with vegetables

Ingredients 

One can cream style corn 
2 level tbsps Corn  flour
1 cup  finely chopped  mixed  vegetables--cauliflower, carrot, cabbage, onion ,french  beans
1 1/2 tsps ajinomoto powder
3 tbsps butter
2 tbsps cheese
ginger and garlic  paste  as  required
4 green chillies 

For  serving
chillies in vinegar and chilli sauce and grated cheese

Method

Mix the corn flour with 6 cups of water.  

Add the corn and ajinomoto powder and  cook for ten minutes. 

Add the vegetables, butter, cheese and boil for a few minutes.

Serve with hot chillies in vinegar and chilli sauce and cheese.

Corn chowder

1 onion chopped
1 pod garlic chopped
1 or 2 fresh corn on the cob - use a knife to cut corn from the cob
fresh fennel bulbs
1 tsp flour
2 potatoes, cubed
heavy cream, salt, pepper, tabasco sauce, cayenne pepper

heat oil and saute onions. Add fennel and garlic. Toss. Add flour. Toss. Add water slowly while stirring. Add potatoes and cook until just tender. Add corn and heavy cream. Bring to simmer. Add remaining ingredients, mix and turn off heat.

Spinach and corn balls

Maida 1 tsp
Corn 1 small cup
Spinach 1 small bunch
Boiled rice 1 cup
Salt to taste
Chilli powder (optional)

Chop spinach fine. Add butter to a kadai. Mix all the ingredients together, roll into balls and fry in oil.

Corn Egg Curry

This is my go to dish when I am short on time or inspiration. Very simple to make and tastes great!

Corn Egg Curry

1 cup corn (I use frozen)
2 eggs
2 small onions, sliced
2 tomatoes, chopped
1" ginger, chopped finely
1 green chili, chopped
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/4 tsp turmeric powder
1/4 tsp garam masala
chili powder, to taste
salt, to tatse
oil
chopped coriander leaves, for garnishing

Boil water. Add corn and cook till done to your satisfaction. Drain water and keep aside. In a kadai, heat oil. Add jeera seeds and mustard seeds. When they splutter, add ginger and green chili. Fry for few seconds. Add onions and fry till onions are translucent. Add tomatoes and all the powders and salt and fry till tomatoes are soft. Add corn and fry for couple of minutes. Break the eggs into the pan. Be careful not to break the egg yolk. Cover and cook on simmer for 4-5 minutes or till the eggs are done to your satisfaction. Garnish with coriander leaves. Serve hot with rice.