Corn cheese Rolls|Potato cheese corn vermicelli rolls

Last month I viewed this in an episode of sugran : a marathi cookery show.



Tried the recipe with some modifications to suit our taste .

Made this on the lines of corn cheese  balls with below differences

1.Replaced paneer with boiled potato .you can even add paneer in the below recipe  instead of mashed potato or add both.
2.Added dryfruit powder for nuttiness
3. Used vemicelli /sevaiya for coating instead of bread crumbs
4  stuffed acube of cheese in centre of rolls

these rolls are so cheesy from inside and crispy from outside , take a bite and you can taste the melted cheese



Ingredients:

2 cups corn
1.5 cups boiled mashed potato
1/2 cup paneer (optional- i didnt use it)
2 tbsp mixed dryfruit powder
3 cubes of cheese
4 tbspn. Corn flour (optional)
½ cup Maida /rice flour
1-2 tspn red chilli flakes
1 tsp ginger garlic paste
3-4  green chillies
2 to 3 tbspn. Finely chopped coriander
1 tbspn. Fresh lemon juice
1/4 tsp pepper powder
1/4 tspn mixed herbs
1 tspn. Sugar
Salt to taste
Bread crumbs 1/2 cup
Oil to deep fry

For Coating
½ cup milk
1/2 cup vermicelli (use as needed)
3 cubes of cheese


Method:
1.Grind the boiled corn till coarse, be careful not to make a paste of it. Smash the potato evenly. grate cheese .
2.Grind   green chillies ginger & garlic together to make a coarse paste.(dont add much water).

3.Mix ground corn, potato/paneer , cheese, coriander and green chillies,ginger garlic paste, maida, corn flour, chilii flakes, peper powder,mixed herbs,sugar, lemon juice and salt together. Blend it together very well.

4.Now make oblong or ovalshaped balls from it . make a dent in centre of the ball and stuff half inch cheese cube in centre and again roll the ball to oval shape. refrigerate for 10 mins. Remove from fridge, take cold milk and dip the balls in the milk and then in wheat vermicelli /sevaiya so that the vermicelli /sevaiya are evenly spread around the ball, repeat the process with all the balls. Refrigerate for 10 more mins.



5.Heat oil in a pan on high flame, after it becomes piping hot, reduce flame to medium and fry the balls till golden brown. Please be careful not to fry the balls immediately after removing them from fridge, keep them outside for 2 to 3 minutes. And also, dont fry them on high flame or when the oil is too hot, otherwise the balls turn dark brown from outside but remain cold from inside.
6.Your delicious cheese corn balls are ready to be served. Savour with Tomato Ketchup or pudina chutney or cheese dip.



Tips/Variation
1. Pls note u can even add individually or a combination of 1 cup of chopped palak,chopped capsicum,chopped onion (this is specially for kids ) to corn cheese roll mixture.
2.Substitute sevaiya by finely crushed cornflakes for coating balls .they turn to be more crispy .or u can use 1:1 ratio of crumbs & crushed cornflakes for coating.
3. can use normal corn or sweet corn
4 .If using frozen corn than dry out the corn in a tissue before grinding in mixie

Corn Vada | Mokkajonna Vadalu | Mokkajonna Garelu

Vow Vow Vow !!!! these were the words which I uttered after tasting these addictive yummylicious corn vada aka Mokkajonna garelu in telugu




ANDHRA RECIPE again today. Corn vada (Mokkajonna Vadalu) is a popular snack item in Andhra pradesh, it is even served as a breakfast at few households

tasted them during my hyderabad stay and got the recipe from my andhraite friend. just try this recipe,mark my words you will thank me for introducing you to such a tasty cuisine

Use aged corns instead of tender and young corns as the tender corns turn to a paste when ground and will not add texture to the vada.



I have used chana dal as a binding agent but one can use even the besan flour and rice flour for the binding.

I have prepared it on the lines of masala vada but is made with major portion of corn.
you can even make these vadas with the hole like how we do for medu vada

Final verdict -  sweetness from the corn , freshness from the mint coriander ,spice from green chillies, crunchy onion bits made the vadas taste delicious.




Ingredients:

1 big Corn or 2 cups Corn Kernels
1/3 cup Chana dal
1 Onion,finely chopped
3-4 Green Chillies
1 inch Ginger,chopped
1 tsp cumin seeds
2-3 tbsp Coriander leaves.chopped
2 tbsp Mint leaves, chopped
a sprig of Curry leaves,roughly torn
Salt to taste



Method
1.Soak Chana dal for an hour and keep it ready.remove the corn kernels from corn cob.Reserve 1/4 cup kernels aside.

2.Grind soaked chana dal, green chillies,salt and ginger once until it is mixed.do not make fine paste.now add kernels of corn(reserve 1/4 cup corn for later use) and grind to a very coarse paste.Keep it in the refrigerator for half an hour.

3.Add finely chopped onions, coriander leaves, mint leaves, curry leaves, reserved corn kernels and mix well.•Heat oil in a deep kadai over medium flame.



4.Grease a plastic sheet or zip lock cover . keep a bowl of water handy to dip in your fingers in between.

5 .wet your fingers by Dipping in water and take a small lemon sized ball of the mixture and pat it on the greased cover and slowly remove the patty(vada) from the paper and drop into the oil carefully.Repeat the process and fry 3-4 vadas at a time.



6 Deep fry those vadas over medium flame until they turn golden brown and drain them on the kitchen tissue paper.

7 Serve them hot with tomato sauce or ginger chutney or mint chutney.





Tips
You can even put a hole in the vada like how we do for medu wada.
can add besan flour and rice flour instead of chana dal in the recipe.In that case add the flours to the corn mixture along with onions, just before frying.
Add onions just before frying as it will leave water and make the batter thin.If the batter becomes thin add a tbsp of rice flour to the batter and mix well
can add 1 tsp saunf while grinding the vadas for extra flavor
in absence of fresh corn cob (makyacha kanis) then use frozen corn/sweet corn for making them.Increase the quantity of green chillies if you are using sweet corn.

Corn Spinach Pulao Recipe|Corn Palak Pulav Rice

 

This iron-rich Corn Palak Pulao is an easy and quick recipe that will do wonders for your whole family

Delicious and healthy, this is a dish that will win many a young heart with its mouthwatering combination of ingredients and attractive appearance! Tried and tested, the combination of corn and spinach works in almost any recipe thanks to their complementary colours, textures and flavours.

Ingredients

1 cup boiled sweet corn kernels (makai ke dane)
1 cup chopped spinach (palak)

1 cup pureed spinach (palak)

2 1/4 cups cooked  rice
2 tsp oil
4 black peppercorns (kalimirch)

1 tsp jeera
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
4 cardamoms (elaichi)
1 cup sliced onions
1/2 tbsp finely chopped green chillies

1 tbsp ginger garlic paste

1/4 tsp hing
1/4 tsp turmeric powder (haldi)

1 tsp garam masala

1 tbsp lemon juicesalt to taste

Method

1.  Heat the oil in a broad non-stick pan, add the peppercorns, cinnamon, cloves, cardamom and onions and sauté on a medium flame for 1 to 2 minutes.

   

2.Add the green chillies,ginger garlic paste, spinach,spinach puree,corn kernels and turmeric powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

   

3.Finally, add the rice and salt,garam masala , mix well and cook on a medium flame for 2 minutes, while stirring occasionally.switch off gas and mix lemon juice

   

4.Serve hot.

Corn Poha Recipe

Todays recipe is a twist to normal kanda batata pohe where I have  added CORN/ MAKA 

CORN POHE!!! a common 10- minute-recipe of maharashtrians. It's a very popular Dish in Maharashtra. Maharashtrian people makes it for Breakfast or any time as a snack.

 A word 'Kande pohe' is used as a term for marriage talks. It also has a traditional symbol attached to it - in an arranged marriage when a boy goes with his family to the girl's house for the first time the dish which is generally served is "kande pohe!" .....' Actually the reason is that this dish takes less time to be prepared,tasty to eat and satisfies the hunger completely. So here's KANDE CORN POHE for u...


There is one famous song from marathi movie "Sanai Choughade"
"Aayushya he chulivarlya kadhaitale Kande Pohe………..."

……. Life is like kande pohe in kadai, that means tasty and colorful.

Ingredients

•2 cup Pohe (Flaked, beaten rice),

•2 medium size onions,

•1 cup corn kernels(makyache dane)

•3-4 green chilies,

1/2  cup roasted peanuts

•1 tsp lemon juice

•2 tsp sugar,

•salt to taste,

•2 tbspoon oil,

•2 teaspoon mustard seeds,

•1/2 teaspoon asafoetida,

•2 teaspoon turmeric powder,

•coconut and coriander leaves for garnishing.

Method:

1.Rinse Pohe in water and drain. Set them aside for 10 minutes.

2.Add some salt, sugar and lemon juice to them.

3.Chop green chilies finely. Chop cilantro/coriander leaves. Chop onion and potatoes into medium pieces.

4.Heat oil in a pan. Add mustard seeds. As they start spluttering, add asafoetida, turmeric powder, chopped onion, Corn,peanuts and green chilies.

5.Cover and cook on medium heat till potatoes turn tender. Then add pohe and stir.

6.Cover for 5 minutes. Remove the lid, stir and let them cook for another 2-3 minutes.

7.Garnish with coconut and coriander leaves. Serve hot with mango or chili pickle.

Variation:

 Try different versions of kaande pohe by adding one or more of vegetables such as curry leaves, chopped tomatoes, green peas, chopped brinjal pieces and cabbage.

 Add any of these vegetables at the time of tempering and follow the rest of the method same as above.

Add 1 teaspoon black Maharashtrian masala for a different flavor.

Drizzle a little bit of ghee on top before serving.

Corn upma

Upma is a popular maharashtrian & southindian breakfast dish .Upma is usually made with Semolina (called Rava or Suji in India).

A huge number of variations of Upma are made with whole or refined ground wheat and rice of varied grain size, vermicelli, Durum wheat semolina or pearl sago.

 A wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts.

 For a variation called masala upma, sambar masala or garam masala is added along with red chilli powder, instead of green chillies.

I am posting the corn rava upma recipe today as the main ingredient is corn .I have even added carrots to this upma you can skip if you wish

Ingredients
1 cups semolina (rava-medium size),
2 1/2 to 3 cups water,
1 chopped tomato
1 onion chopped
3-4 red/green chilies
small carrot chopped
3/4 cup corn kernels 
1/4 cup soaked and shelled peanuts or broken cashewnuts,
1 tsp sugar,
salt to taste,
2 tbsp ghee (clarified butter) /oil,
2 tsp mustard seeds or 2 tsp split black gram (urad dal),
1/2 teaspoon asafoetida,
10-12 curry leaves,
fine shev &coriander leaves for garnishing


Method
1.Put 1 tsp ghee in a pan. Roast rava over medium heat till the color changes to golden brown and it gives out nice aroma. (for 10 to 15 minutes)
2.Keep water to boil in a pan
3. Heat ghee/oil in a pan.add hing. Add urad dal or mustard. As the dal turns reddish, alternatively, when the mustard seeds crackle, add asafoetida, chilies, curry leaves and peanuts or cashewnuts. Fry for some time.
4. Add tomato & chopped onion, corn carrot & saute for 2 minutes.next add rawa & mix it well. Add salt and sugar and keep stirring
5.When the water comes to a boil, add water slowly  mixing after each addition, to keep from forming lumps.. Remove the lumps, if any
6. Now cover the pan and cook for 5 minutes. Add 2 tsp ghee and again sprinkle some water over the uppama to make it soft. Cover for a minute.squeeze 1 tspn lemon juice.
7. Garnish with yellow shev and coriander leaves. Serve hot with mango or chili pickle.

Tips and Variations:

1)Chopped onions, green peas, chopped carrots, tomatoes can be added for a different taste. If you add tomatoes, you may skip the yogurt.
2)The proportion mentioned here is for medium size semolina. You may use coarse semolina. Then, for 2 cups of semolina, use 4 to 5 cups of water. For fine rava, reduce the amount of water to 3 cups.
3)Drizzle a little bit of ghee on top before serving.
4)Try garnishing with 'shev/sev' (fried noodles).

Baby corn masala gravy| How to make hotel style babycorn capsicum curry

I like corn recipes ,hence when i had seen this babycorn capsicum gravy on chef and her kitchen I bookmarked the same & tried it last weekend.the end result was fantastic .




This is a onion tomato based rich gravy with addition of cashewnuts & cream /milk

I served this delicious curry along with tandoori roti & steamed rice.I followed her exact recipe without making any changes

Recipe source :chef and her kitchen


Ingredients:

8-10 Babycorn( Slice them into 1.5 inch pieces)
1 medium green capsicum cut into longitudinal pieces
1 Onions sliced
2 Tomatoes chopped
7-8 cashewnuts(or 2-3 tbsp Watermelon seeds)
2 tsp Ginger-Garlic paste
1 tbsp Red chilli powder
1 tsp Coriander powder
1 tsp Kasuri methi
1/2 tsp Garam masala 
1/2 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Amchur powder
1/2 tsp Cumin seeds
a pinch of Sugar
2-3 tbsp Cream(or 1/4 cup Milk)
2 tbsp chopped Coriander
Salt to taste
2-3 tbsp Oil
1 tbsp Butter


Method:

1 Wash baby corn into 1" pieces and cut them into halves .Saute them in 1 tbsp oil till they turn golden brown .Or you can even boil them in water .They should be crisp and not completely cooked.

2.In same oil then add sliced capsicum and fry for another 2-3 mins.Add a fat pinch of salt while frying the vegetables.The capsicum should be really crisp and slightly soft.



3.Heat 1 tbsp oil in a kadai,fry the sliced onions till pink,add ginger-garlic paste and chopped tomatoes and fry for 5-6 minutes till tomatoes become soft.Add cashewnuts(or water melon seeds), red chilli powder,coriander powder,jeera powder,turmeric powder,a pinch of sugar,amchur powder and salt and fry until the masalas are cooked.Cool the mixture and grind all these ingredients to a smooth paste.Add enough water while grinding but make it into a real fine paste.


4.Heat 1 tbsp oil and 1 tbsp butter in the same kadai and crackle cumin seeds.Add the ground paste and fry until the oil leaves the edges.Add the cream(or milk)  to the curry and mix well.

5. Add the roasted babycorn and capsicum and kasuri methi to it and cover it and cook for 3-4 mins.Switch off the flame.

6.Serve it hot garnished with coriander leaves & a dash of lemon juice along  with Roti/Phulka/Chapati/Naan or Pulao/Jeera rice.


Tips:

1.Above recipe can be used to make mixed vegetable masala curry with mixed veggies like Babycorn ,carrot ,paneer , Peas,colored peppers 


2.You can use either cream or milk in the recipe.

3.You can even add 1/2 cup of dahi  instead of milk or cream

4.Do not skip dash of lemon as it would definitely make it more tasty

Baby Corn manchurian gravy recipe

Another Indo-chinese recipe with baby corn for todays post namely .........Baby Corn manchurian  stir fried in a hot and tangy sauce .It  is very delicious Chinese Indian baby corn recipe.




Sizzle up  your BABYCORN with a spicy manchurian sauce. serve  this dish with deep-fried rice  or noodles .

It can be taken as such for appetizer. The end results of this are so satisfying that I recomend you to try this once.

Cold and windy nights are a pleasant and a welcome change from the hot day time .I prepared a spicy Indo-Chinese appetizer, Baby Corn manchurian  last weekend.

If you are a fan of Indo Chinese fusion cuisine, you’ll love this appetizer recipe that is well loved by many us Indian.

I have also posted baby corn manchurian dry recipe here

Ingredients:

Babycorn - 10-12

To marinate:

Ginger garlic paste - 1 tsp
Soy sauce  1 tsp
Salt - to taste
Vinegar - 1 tbsp or lemon juice
red chilli sauce/red chilli powder - 2 tsp
Cornflour - 1/4 cup
pepper powder - 1/2 tsp
maida - 1 tbsp
Water

Oil - to deep fry

For sauce:
oil 1 tbsp
 Green chilly - 2
Chopped spring onion (white & green part) - 1/2 cup
Garlic pods - 10 chopped
ginger 1 inch chopped finely
half green capsicum, cut into thin slices
Salt - to taste
Tomato sauce - 1 tbsp
Soy sauce - 1 1/2 tbsp
chilli sauce - 1 tsp  (adjust as per you spice level)
Cornflour - 1 tbsp mixed with 2 tbsp water
Water - 3/4 cup
sugar 1 tsp
salt as needed

Method :

1.Rinse the corn .If corn is big slice it into two pieces.. Mix all the ingredients given to marinade, combine the corn and let it rest for 30 minutes.





2.Chop the onion, green chilly ,ginger and garlic finely.

 

3.heat oil in kadhai .Deep fry till baby corn is golden brown ,drain on tissue.

4.Heat a Kadhai, add 2 tbsp oil,next add the chopped ginger,green chilli and garlic and saute on high flame for about 30 secs.

5 Add the half of chopped spring onion whites and spring onion green (keep remaining for garnish) and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts.



6.Add chilli sauce, tomato sauce, soy sauce, vinegar, sugar and combine.








8. Add the cornflour water and combine on medium flame, tossing the contents, for 2 minutes.toss well adjust seasoning.Add 3/4 cup of water and Now reduce flame let the sauce boil until it becomes slightly thick and velvety in appearance. Add the toasted baby corn and mix well. 

 

9.. Add the sauteed baby corn and toss for a minute on high flame.
garnish with chopped spring onion greens and white .









I am a fan of various corn dishes ,mainly due to its high nutritive value & secondly due to its taste .You will find a variety of corn dishes on my blog like



Corn bhajia /pakoda

Sweet corn salad

baby corn pakoda

Butter corn

sweet corn soup

Corn samosa

Baby corn pulao

Corn cheese balls

Corn kachori |Sweet corn khasta kachori

"Kachoris" are kind of a pastry stuffed with any dry filling mainly vegetables and then deep fried in oil.

Corn  kachori is a fried kachori recipe with sweet corn and spices as filling.

Sweet corn  kachori is a popular snack in North India. Enjoy the sweet corn  kachori as snack with mint chutney or pickle.In hindi Makai means sweet corn  and kachori is the fried & flaky pastry.

The filling can vary from savory to sweet, from potato & peas to lentils and even onions.I have already posted khasta urad or moong dal kachori recipe and khasta matar kachori & khasta aloo kachori

Ingredients

Outer covering
    1 cup all purpose flour/maida 
    1 tbsp oil or ghee 
    ¼ cup warm water
    ¼ tsp baking powder
    Salt as needed

Stuffing:

1.5 cup Sweet corn
2 tbsp coriander leaves chopped finely
1 tsp jeera dhania powder
1/2 tsp amchur powder
1/2 tsp garam masala powder
1/2 tsp chaat masala powder
1 inch ginger finely chopped
2 greenchilli finely chopped
2 tbsp lemon squeezed(juice)
pinch hing (asafoetida)
1/4 tsp red chilli powder
1.5 tbsp roasted besan (chick pea flour)
1/2 tsp jeera
Salt



Frying:

    2 to 3 cups oil

Method:

Outer cover

  1.  Sift the maida, salt and baking powder.Now add ghee and form a bread crumb like mixture. Now   add warm water and form a tight dough.

2.cover with a damp cloth and keep aside.


Stuffing:

Drain the corn in water and lightly grind in mixture grinder no add water.


Heat the oil in a pan and add the cumin seeds powder and asafoetida.

When they crackle add the ginger ,green chilli ,crushed corn and saute for 2-3 minutes.

Add the garam masala, chilli powder, dhania jeera powder ,haldi, amchur,besan and salt mix well and stir for 5-6 minutes till the masalas are cooked.



Cool and divide in to equal portions and keep aside.

Making  kachoris:

1) Divide dough into equal sized 5-6 balls.



2) Roll out into small  puris 3-4 inch so that they are thinner around the edges and thicker in the centre.



3) Place a portion of stuffing in the centre and bring the edges 

together to form a ball just like we do for paratha.




4) Flatten kachori slightly using palms .



5) prepare all kachoris like these.keep the kachoris covered with a 

wet cloth.



 6).Heat sufficient oil in a kadai and deep fry kachoris on low to 

medium heat  till they become golden, flaky, crisp and golden brown .





7) Serve with tamarind and pudina chutney





TIPS

•The fillings have to be really dry if not when rolling they will ooze when rolling.

•Adjust the masalas and  according to your taste.

•If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm

•Fry the kachori's on medium low to get a crisp outer layer.

•You can fry 3 kachori's at a time.

•The oil should be at a heat when you drop some dough it should come 

up slowly, if the dough comes up too fast the oil is too hot, if it 

does not come up then the oil is cold.
•It will not be crisp and flaky if the oil is too hot.

.Its better to make kachoris in batches. Roll out, stuff and deep fry two kachoris at a time. 

. keep the dough covered with a moist cloth at all times.