Baby Corn Pakoda

Baby Corn Pakoda in Marathi

Time: 15 minutes
Serves: 2 to 3 persons

Ingredients:
15 baby Corns
3 tbsp corn flour
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp amchoor powder
Salt to taste
Oil to deep fry

Method:
1) Take corn flour into a small bowl. add all the spices and salt. Mix well. Add 2 to 3 tbsp water and make medium consistency paste.
2) Wash and pat dry baby corns. Heat oil into a kadai. Turn the heat to medium high.
3) Dip the 3 to 4 baby corns into corn flour paste. Coat well. Leave the baby corns in hot oil. Deep fry till golden brown.
Serve hot with tomato ketchup.

Spinach Cheese Sandwich

Spinach corn Sandwich in Marathi

Time: 15 minutes
Serves: 5 Sandwiches

Ingredients:
2.5 cups finely chopped Spinach (important tip)
1/4 cup Sweet corns
2 Garlic cloves, peeled and finely chopped
1 Green chili, finely chopped
1 tsp Butter (will need some more for roasting)
1/2 cup shredded cheese (Tip 2)
Salt to taste
10 bread slices

Method:
1) Heat butter into a pan. Add green chili, and garlic. Saute for 10 seconds. Then add spinach and corns.
2) Add salt and cook uncovered until water content in spinach evaporates.
3) Divide the spinach stuffing in 5 equal portions. Spread 1 portion of stuffing evenly, over a bread slice. Sprinkle generous amount of cheese. Cover with another slice of bread.
4) Toast in Sandwich toaster. OR Roast it in a shallow pan or tawa. Apply some butter on the surface. Roast over medium flame.
Cut into half and serve with tomato ketchup.

Tips:
1) Chop spinach finely. Also, spinach tend to reduce in size after stir frying. So add very little salt, may be one or two pinches. Do not cover the pan to keep the green color of spinach.
2) Add generous amount of cheese. Spinach and cheese tastes amazing together.
3) When preparing sandwiches for kids, do not add chili or add very little.

Corn and Paneer Toast

Corn and Paneer Toast in Marathi

Servings: 4 to 5 pieces


Ingredients:
3/4 cup boiled Corn
1/4 cup Paneer, small cubes
4 slices of White bread
1 tsp Butter
1/4 cup + 2 tbsp Milk
1 Green Chili, finely chopped
1/2 tsp Corn Flour
Grated Cheese
Salt and Pepper to taste

Method:
1) Heat butter in a medium saucepan. Once butter is melted, add Green Chili and Corn. Stir for about 2 minutes over medium heat.
2) Transfer sauteed Corns to other bowl. In that same pan, add 1/4 cup milk and simmer over medium low heat. Mix 1/2 tsp Corn Flour in 2 tbsp milk, add it to hot milk and stir continuously. Slowly, it will become thick sauce. Keep stirring, don't let it become lumpy. Let the flour cook for about a minute. Add Corns and Paneer Cubes, mix well. Turn off the heat, sprinkle little salt and mix.
3) Preheat oven to 350 F.
4) Spread Corn mixture on each bread slice evenly. Top with some cheese. Bake for 5 minutes or until cheese melts and bread slice become slightly crispy. Sprinkle little Pepper powder. Serve hot with Tomato Ketchup.

Labels:
Corn toast, cheese and corn toast

Corn & Pineapple Salad

Corn and Pineapple Salad

Colorful and Delicious!!!

Servings: Approximately 1 & half cup
Ingredients:
1 Cup Whole kernel sweet Corn
1/4 cup green bell pepper, cut into pieces to the same size of corn
1/4 cup red bell pepper, cut into pieces to the same size of corn
2 pineapple slices, cut in chucks of 2 cm cubes
2 Green Chillies
1 tbsp Lemon Juice
2 tbsp Pineapple Juice
Cilantro for Garnishing
Salt to taste
Black Pepper, Fresh ground to taste

Method:
1) Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use.If using natural,uncooked corn,
boil corn in salted water until soft. Drain thoroughly and cool.
2) Cut green bell pepper and red bell pepper into pieces to the same size of corn.
3) Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size)
4) Chop Green Chillies. Clean , wash and chop cilantro.
5) Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
6) Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.

Labels:
Corn Salad, Pineapple Salad, Corn, Pineapple, Salad Recipe, Corn recipes,Heart Healthy Recipe, Diet Food, Diet Recipe, easy recipe, easy salad recipe, Low fat recipe, fat free diet recipe, fat free diet recipe.

Mushroom Soup

Mushroom Soup in Marathi

Servings: 1 big bowl

Ingredients:
1/2 cup mushroom, chopped
3/4 cup sweet corn (boiled or mashed) or use canned cream style corn.
1/2 cup onion, chopped
1 green chili
Pepper to taste
1 bay leaf
1 all spice
1/4 tsp garlic powder
3 tbsp milk
1/2 cup water
1/2 tbsp butter
Salt to taste
Pepper to taste

Method:
1) Heat Butter on medium heat in a non stick pan. As butter melts, add all spice and bay leaf. Wait till you sense the flavor of all spice and bay leaf. Add onion.
2) Once onion is done, changes color, add mushrooms. Avoid over cooking of mushrooms. Add Sweet corn after approximately 2-3 minutes. Add 1/2 a cup of water to it. Bring it to boil. Remove all spice and bay leaf to avoid excessive spicing of the soup.
3) Add Salt and Garlic powder. After everything is mixed well, on medium heat, add milk. After a minute, add finely cut green chili.
4) Adjust salt and pepper to taste while serving.