With a history of 10,000 years ago and of six major varieties, corn was first grown and adopted as a staple diet in Mexico.
Corns are now an essential part of Indian cooking. It is a rich source of Iron and carbohydrates. Indian corn also known as flint corn is consumed in almost every states of India. The most popular way of serving corn in India is the roasted form (Bhutta) cooked over hot charcoal and served with salt, pepper and lemon juice. Whether it’s the Juhu beach of Mumbai, a lavishly designed shopping mall of Bangalore or a children’s park at Patna, corns are served everywhere in multiple forms like roasted corn, boiled flavored corn, sweet corn, popcorns and many more. At present, some of the countries which are top producer of corns are China, Brazil, Mexico, Indonesia, India, France and Argentina.
Diwali is on its way. It’s the festival of sparking moments and making memories where happiness is all around in the air. The traditional food cooked during Diwali is also a main spark of the festival. Let’s make this Diwali special by adding few easy recipes prepared with corn and normal household spices.
CORN PALAK CURRY
Spinach (palak) is considered as a treasure of Iron which builds immunity in the body and its nutritional value is highly enhanced when combined with corn and spices. The result is a healthy corn palak curry which is best served with Indian bread (naan, tandoori roti laccha parota etc.)
Recipe: Chop 2 onions and sauté them in mustard oil/olive oil till golden brown. Wash the corn and add to the onions. Add ginger garlic paste and mix well. Add turmeric, chopped green chilies, palak puree, and cream. When the palak is cooked evenly, add garam masala powder and stir for 2-3 minutes. Transfer the curry in a bowl and garnish with cream and extra corns on the top.
Ordering in Train: You can now order food in train of your choice. Call us to order corn palak curry in train at 8102888111.
Indian kachoris have variety which makes it difficult for you to choose the best among them. With the origin from Rajasthan, it was rapidly adopted in every states of India because of its rich taste. The corn stuffed kachori is made by few ingredients.
Recipe: In a bowl of Maida (refined flour) add 2 tablespoon of oil and salt. Knead the dough and keep it aside to rest for 20 minutes. Wash and drain the corn kernels and grind half of the corn to a consistency of smooth paste. In a hot pan add 2 table spoon of oil and sauté gram flour in it. Keep aside to cool. In the same pan add oil and carom seeds. As they begin to change color add corn kernels, green chilies, ginger and corn paste. Add salt to taste and cook the mixture till dry. Stuff the corn filling in the dough (divided for kachoris) and fry till golden brown. Best served when hot. You can add crushed boiled peas in the corn kachori stuffing for better taste.WAIT!!! Are you health conscious? Just Airfry the kachoris at 180 degree for 10 minutes.
Ordering in Train: You can now order food in train of your choice. Call us to order corn Kachori in train at 8102888111.
CORN CHEESE PARATHA:
There is nothing as tasty as stuffed paratha with a knob of butter on the top. This flattened Indian bread creates a magic when stuffed with corn cheese and chilli powder.
Recipe: For the stuffing, mix coarsely grinded boiled corn kernels (sweet corn), grated cheese, chilli powder and salt to taste. In another bowl, combine the whole wheat flour with 2 tablespoon of oil and carom seeds. Keep the dough aside for 10 minutes. Place a part of the dough on a dry place and flatten it. Spread the corn stuffing mixture and place flattened dough on the top. Pinch it around the corners. Heat a non stick tawa and cook the paratha with ghee. Cut them in triangles and serve hot.
Ordering in Train: You can now order food in train of your choice. Call us to order corn Cheese Paratha in train at 8102888111.
CORN MUSHROOM MALAI:
This flavoursome dish is a perfect treat for vegetarian community. It is prepared by using thick cream, sweet corn kernels, mushrooms and various aromatic spices.
Recipe: In a hot non-stick kadai add mustard oil and cumin seeds (jeera) to crackle. Add chopped onions and sauté till golden brown. Add fresh tomato puree and cook for 5 minutes. Add the rest spices like coriander powder, turmeric, black pepper powder, ginger garlic paste, Kashmiri chilli powder and kasoori methi. Cook the paste for another 10 minutes and lower down the heat to add cream and mix thoroughly. Add corns, stir fry mushrooms and cook for 3-5 minutes. Transfer the hot curry in a bowl and decorate it with green coriander leaves and onion rings.
Ordering in Train: You can now order food in train of your choice. Call us to order corn mushroom thali in train at 8102888111.
Persians are the king in rice preparations. The culture was then adopted in Afghanistan and Pakistan in the form of biriyani. The Indian version is the pulao made in desi ghee and fragrant spices. Lets add a twist of corn to enhance the nutritional value and taste of pulao.
Recipe: In a hot pressure cooker add desi ghee, cardamom pods, cinnamon and black cardamom. Add corns, peas and cook for another 20 – 30 seconds. Then add basmati rice and stir for 2 minutes. Add salt to taste, pinch of turmeric sugar and boiling water. Pressure cook and serve hot with fried golden brown onion rings.
Ordering in Train: You can now order food in train of your choice. Call us to order corn Pulao in train at 8102888111.
Try these five cornstar recipes and double your celebration this Diwali. Light a lamp of love! Blast a chain of sorrow! Shoot a rocket of prosperity! Fire a flowerpot of happiness! Wish you and your family a very “Happy and Sparkling Diwali”.