Tag Archives: corn recipe

Corn Vada Recipe / Sweet Corn Fritters recipe / Chola Vadai Recipe / Easy Vadai recipes – Navratri recipe

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Corn Vada is one such crispy and perfect tea-time snack. Usually kids like to have corn, my son likes corn to the core. But after being a food blogger, my kids want me to try out something other than corn in cup or salad with corn, so I thought of preparing this Corn Vada. I would say it a perfect #afterschool snack for kids.

Corn vada was something as it was over in minutes, all of us liked it to the core. Give and try and enjoy it with a cup of tea, coffee or a milk for kids. Let me share the recipe…

Taking this to Fiesta Friday #130 hosted by Angie@thenovicegarderner.

Ingredients:

  • Corn Kernels – 1 ½ cup
  • Onions – ½ no (medium size)
  • Green chilli – 1 no
  • Cumin powder – 1 ½ tsp
  • Rice flour – 1 tbsp
  • Besan – ½ cup
  • Curry leaves – a sprig
  • Salt to taste
  • Oil for deep frying

Do check out the video recipe –

Preparation:

  • Finely chop the onions and green chillies.
  • Wash the corn kernels, take ¾ th of the corn in a blender and blend them well in regular intervals without adding water to a smooth paste.
  • Add the leftover corn kernels and blend it just for few seconds.
  • Transfer the corn dough to a bowl, add onions, green chilli, curry leaves, rice flour, besan, salt and cumin powder, mix them all together.
  • Heat oil in a kadai.
  • Meanwhile take a small portion of dough, roll it to a lemon sized balls and flatten them in between your palms. Continue the same process with the whole dough.
  • Gently drop in the pressed dough to the oil, turn both sides and fry until they turn golden brown. Cook only in low flame so that it would be cooked well, otherwise it would turn golden brown before it gets cooked.
  • Drain the oil and remove the vada.

Serve hot Corn Vada with Tomato ketchup or Chutney and a cup of coffee or tea.

For snacks recipe – Click here.

Corn Cheese Bread Cups

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As I have started preparing #afterschoolsnacks, wonder what to prepare today for snacks. Got to see a bread packet and some leftover corn kernels and cheese cubes in the refrigerator. Thought of preparing Bread cups and later it resulted in a bread bowl too. #afterschoolsnacks

When I started preparing this dish, felt little confusion whether it would work out, think may be of having migraine. But continued the process and the outcome was fantastic which made me very happy. These corn cheese bread cups disappeared in moments, my son liked it to the core. Feeding him is being a great challenge for me, what do a mother needs than this. #backtohomesnacks

It was delicious, resembled almost pizza but the taste and crunchiness of the bread made it stand away from pizza. Very simple, easy and less consumption healthy dish for kids. Let me share the recipe…

Ingredients:

  • Bread Slices – 12 nos
  • Corn kernels (boiled) – ½ cup
  • Onion – 1 no
  • Tomato – 1 no
  • Capsicum – ½ no
  • Mixed Italian herbs (oregano, chives, rosemary) – 1 tbsp
  • Cheese cubes – 5 nos
  • Tomato Sauce – 3 tbsp
  • Melted Butter – 2 tbsp
  • Pepper powder – ½ tsp
  • Salt to taste

Preparation:

  • Trim the sides of the bread slices and keep it aside.
  • Peel and finely chop the onions and tomato. Deseed and finely chop the capsicum.
  • Grate the cheese cubes and keep it aside.
  • In a bowl, take the finely chopped onion, tomato, capsicum, sprinkle the Italian seasoning along with pepper powder, salt and mix them all together. Keep it aside.
  • Preheat the microwave to 180 degree C.
  • Grease a muffin tray, brush the bread slices with butter, and gently press the bread to the muffin mould.
  • Sprinkle little cheese to the bread, then spoon in the vegetable mix, pour in a tsp of tomato sauce and top it with grated cheese.
  • Continue the same with all the breads and bake them at 180 degree C for 2 to 3 mins.
  • Remove them gently and serve hot.
  • For Corn cheese bread bowl – Take a slice of bread and cut it in the center. Now sprinkle little grated cheese over a bread slice and place the center chopped bread slice over it.
  • Add in the vegetable mix, pour in a tsp of tomato sauce and top it with grated cheese.
  • Bake it for 2 to 3 mins at 180 degree C and serve hot.

Serve hot with coffee, tea or milk.

 

Crispy Corn Kernel Salad

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Crispy Corn Kernel Salad is the most healthy snack for kids. Also this is kids-friendly, as most of the kids love to have corn as snack, here I have fried the corn kernels and combined with veggies.

This is my long wait dish, after I got to try it in Soho St. I am not going to say it’s the same, as usual when I love to see or try some dishes and then give out with a small twist may be based on a ingredients, cuisine or the presentation.

Whenever I get sweet corn, my kids never allow to try any dish, they love to have it steamed with butter and salt or with chat masala or with any spice masala or they just roast in the hob rubbed with salt and butter. But this time, it was totally different, my daughter wanted to take a healthy snack with corn as the core ingredient. But happy for me, as I thought of trying out this Crispy Corn, when as a healthy snack, I thought to present it as a salad with veggies.

Started my creation early in the morning with a little fear, as it would be my first try and she needs to take it to school. At the same time imagining, “what would happen when this becomes a flop?”, and proceeded with a loads of confidence. Finally the crispy corn kernel salad was a big hit in my home and her school. Let us move on to the recipe…

Crispy Corn Kernel Salad

Crispy Corn Kernel Salad

Ingredients:

  • Whole Sweet corn – 2 nos (fresh, canned or frozen)
  • Corn flour – 4 tbsp
  • Carrot – 2 nos
  • Cucumber – 1 no
  • Coriander leaves – 2 stalks
  • Pepper powder – ½ tsp
  • Olive oil – 1 tsp
  • Salt to taste
  • Oil for deep frying
  • Eastern Chat Masala – 1/2 tsp (optional)

Preparation:

  • Steam or pressure-cook corn for 2 whistles. Remove the lid when the pressure subsides, drain the water, and separate the corn kernels from the whole corn.
  • Gently roll the corn kernels in a cloth, to absorb the excess water.
  • Take the corn kernels in a bowl, add in 2 tbsp of corn flour with little salt and mix them well.
  • Be sure that each and every kernel should be coated well with corn flour, else add few more tbsp. of corn flour and roll the corn. Keep it aside for 15 mins.
  • Peel and finely chop the carrots, cucumber and coriander leaves.
  • Sprinkle pepper powder, little salt and olive oil over the veggies and mix them well. Spread them in a plate for 15 mins.
  • Heat oil in a kadai, add in the corn kernels and fry them in batches.
  • Remove from fire, once they turn golden brown and crispy to a tissue paper (to drain the excess oil).
  • Mix all the chopped veggies together in a bowl with 1/2 tsp of Eastern Chat Masala.
  • Just before serving mix the crispy corn kernels to the salad, else the corn would become soggy.

Serve as mentioned.