Tag Archives: sweet corn recipe

Nov30

Corn and Spinach Rice

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Usually when it comes to spinach, it would be a great challenge for me to make my kids consume it. So I do combine the spinach with rice with spices too enhance the taste and flavor of the rice. Already have updated on such recipe – Spinach Rice, which I have roasted the spices and grounded the masala to enhance the flavor.

This Corn and Spinach rice is very easy, simple, delicious, and healthy and takes just 5 to 10 minutes to prepare. A best lunch box recipe, also I have been sharing my daily lunch box in instagram – do follow and stay connected with our instastories.  Also this requires very few ingredients that are available in all the kitchens. Let me share the recipe…

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Corn and Spinach Rice

CLICK HERE for more Vegetarian Variety rice recipe

Ingredients:

  • Sweet Corn – ¼ cup
  • Spinach – ½ cup
  • Rice – 1 cup
  • Garlic – 3 cloves
  • Cumin powder – 1 tsp
  • Black pepper powder – ½ tsp
  • Green chilli – 1 no
  • Flavored spices (Cinnamon – 1, Cloves – 3 nos, Star Anise – 1 no, Bay leaf – 1 no)
  • Salt to taste
  • Olive oil or Coconut oil – 2 tsp
Onions, garlic and green chillies getting cooked along with flavored spices
With spinach and corn
with black pepper powder, cumin powder and salt
With rice
with water
Cooked
Corn and Spinach Rice

Preparation:

  • Clean and separate the spinach from the stalk and roughly chop them to small pieces.
  • Peel and finely chop the onions and garlic to small pieces. Slit the green chilli to equal halves.
  • Heat oil in the pressure cooker, pour the oil, add the flavored spices and wait until they splutter.
  • Add the finely chopped onions and garlic, cook in medium flame for few mins or until they trun golden brown in color.
  • Add the green chilli, corn and spinach, followed by salt, cumin powder, black pepper powder and cook for few mins or until the spinach shrinks in size.
  • Add the rice and pour water, cook until the rice is steamed, if you are using pressure cooker, pressure cook for 3 whistles.
  • Transfer the rice to a bowl.

Serve hot with any veg or non-veg gravy along with pappad/appalam.

Note: If you are using frozen corn you can use it directly, else steam the corn, separate the corn kernels from the corn and use them.

 

Jul27

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.

Corn Vada / Sweet corn vadai recipe / Navratri recipe
Corn Vada

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.

Jul19

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…

Corn Cheese Bread Cups
Corn Cheese Bread Cups
Corn Cheese Bread Cups

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
Finely chopped onion, tomato, capsicum, pepper powder, Italian seasoning and grated cheese
Rolling bread
Rolled bread
In the muffin tray
Vegetable mix
Stuffed and about to bake
Bread bowl
Stuffed
With grated cheese
Corn Cheese Bread Cups
Corn Cheese Bread Cups

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.