This recipe is inspired by the Corn Aappe Recipe I had posted long time back.. I thought little taste change in same recipe would bring variation and thats how this one came to life :)


Ingredients
4 Cup Sweet Corn
2 Cup Rawa
4 Green Chillies
1 Cup Methi Leaves
1 Cup Coriander Leaves
1/2 Spoon Garlic Paste
1/4 Spoon Ino
Salt to taste

Method

• In a mixie, crush together green chilies and corn till smooth paste.
• Add in salt, rawa, garlic paste and mix.
• Add in finely chopped methi leaves and coriander leaves and mix.
• Add in ino and if required little water and make batter by mixing well.
• Heat the aappe pan and sprinkle drop of oil in the pan and pour in spoon of batter in each appe cup.
• Cook the appe till they become brown, flip and let it cook till the other side browns too, serve hot

Notes
If using frozen sweet corn microwave them for couple of minutes so that making paste is easier.

To all the blogger readers Happy New year. After rejuvenating holidays this is my first post of the new year. Well I had made these parathas the day Ajoy came from India but its today I finally get to post the recipe. The parathas are very simple easy, using whatever I had in fridge but the end product was very tasty.


Ingredients
2 Cup Corn
2 Cup Wheat Flour
Handful of Coriander Leaves
5 Garlic Cloves
2 Green Chillies
1/2 Lemon
Chaat Masala
Salt to taste
Ghee
Oil

Method

• Add in a spoon of oil in the wheat flour. Add water and knead the soft dough. Keep it aside.
• Microwave the corn for two minutes.
• In a mixie add in garlic, coriander, green chillies, corn, lemon juice and salt and make a smooth paste.
• Make lemon sized dough balls and roll two rotis.
• On one roti, spread the corn-coriander paste, roll over the second roti and close the sides.
• On hot tawa, cook it over medium flame with ghee and oil.
• Sprinkle a pinch of chaat masala on top and serve with pickle and cold curd

Notes
I microwaved the corns instead of boiling them as its quick and easy but if you don't have microwave you can always boil them with water and then let the water drain out.

I have started to enjoy salads so much that every week i almost crave for one if i dont eat one. So here is a simple butter garlic garden salad with prawns that i made that tasted awesome.


Ingredients
8 Large Prawns
2 Cup Broccoli
2 Cup Green Beans
1 Cup Sweet Corn
1 Avocado
3 Cup Iceburg Lettuce
1 Onion
1 Cup Sweet Bell Pepper Sliced
1/4 Cup Cherry Tomatoes
6 Garlic Cloves
1/4 Spoon Oregano
1/2 Spoon Black Pepper Powdered
1 Lemon
Mozzarella Cheese for garnishing
Salt to taste
Butter

Method

• Heat pan and add in broccoli and green beans with some butter. Cook till they are smoky in color. Mix in salt to taste and keep aside.
• In same pan add in sweet bell pepper and some more butter and cook it for a while.
• When pepper seems almost done add in sliced onion, salt to taste and cook till onions turn light brown.
• Mix it with green beans and broccoli and keep aside.
• In same pan add in prawns and garlic diced coarsely and some butter and cook them turning often on low-medium heat till prawns are done. Mix in salt and keep aside
• Microwave sweet corn for two minutes and keep aside
• Divide the lettuce into two bowls.
• Add in half mixture of green beans, brocolli, pepper and onions in each bowl.
• Add in diced avocado half in each bowl.
• Add in prawns and garlic dividing half in each
• Add in cherry tomatoes and corn half in each bowl.
• Sprinkle lemon juice, black pepper powder and oregano half in quantity on each bowls contents evenly.
• Garnish it with shredded mozzarella cheese

Notes
I used Lemon as the dressing instead of ranch or anything else. If you like you can add ranch or other dressing that you like. But i thought the salad tasted awesome just with natural flavours from lemon.
Except prawns i cooked everything else on high flame giving it a crunchy texture. For prawns i added them on high heat and then reduced the heat so that i could give them smoky taste and color yet cook them nicely.

Chipotle is Ajoy's favorite joint and he does keep insisting on going to it once in a while. We like the chicken burrito bowl there. So after seeing them prepare the bowl for few times, I decided to try this out at home. Since I had prawns at home and didn't have boneless chicken, I made it with prawns. Turns out it was quite nice.


Ingredients
400g Cleaned Prawns
1.5 Cup Rice
5 Tomatoes
1 Lemon
3 Cup Sweetcorn
3 Spoon Curd
3 Spoon Red Chilli Powder
1/2 Spoon Oregano
1/2 Spoon Pepper Powder
1/4 Spoon Corriander Powder
1/4 Spoon Garam Masala
1/2 Cup Grated Cheese
1/4 Cup Ranch Dressing
1/2 Cup Corriander Leaves
4 Spoon Butter
Lettuce
Salt to taste
Olive Oil

Method

• Mix in curd, 1 spoon of red chilli powder, corriander powder, garam masala and salt.
• Add in prawns and mix well. Keep aside.
• In a pressure cooker cook the rice with 2.5 cups of water and keep aside.
• Heat 1/4 spoon of oil and add the corriander leaves to lightly cook them.
• Add the oil-corriander leaves mixture, lemon juice and salt to the rice and mix well. Keep aside
• In a pan, add a spoon of oil and heat it.
• Add in 3 mashed tomato, remaining 2 spoons of red chilli powder, pepper powder, oregano and salt. Mix well.
• Cook till mixture thickens. Keep aside to cool down
• In another pan heat butter and fry in the marinated prawns till they are done and dark brown in color.
• Now in three big bowls make the burritos by adding a layer of rice dividing equally in them.
• Add prawns, finely chopped remaining 2 tomatoes, grated cheese.
• Microwave sweet corn for 3 minutes and add it to the burrito bowl.
• Add the tomato-chilli sauce, ranch dressing and lettuce. Serve it immediately.

Notes
I microwaved the corn for quick cooking. You can alternately boil them in water and drain out the excess water.
The tomato-chilli sauce would turn quite spicy. I had used another spoon and it was little extra spicy hence while writing this recipe I have suggested 1 spoon less compared to what I used.
Used ranch dressing because I didn't want to buy or make sour cream just for this.
Since I had jumbo prawns I cut it into 2-3 pieces after frying them in butter.

Ajoy loves cauliflower so we end up eating it every week at least once. So I keep trying variety of preparations instead of sticking to the usual one. So today I decided to make a gingery flower. To reduce the spiciness and pungent taste of the ginger I decided to use sweet corn. The recipe came out pretty well and here it is.


Ingredients
1 Cauliflower
2 Cup Corn
1 Spoon Grated Ginger
2 Tomatoes
1 Onion
3/4 Spoon Red Chili Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Coriander Powder
Salt
Oil

Method

• Heat oil to high and fry the medium sized flower florets in it till light brown. Keep aside
• In a pan heat spoon full of oil and add onion. Fry till translucent.
• Add grated ginger and fry for another minute
• Add red chilli powder, turmeric powder, coriander powder and fry for a minute or two.
• Add mashed tomato in it. Cook for couple of minutes.
• Add sweet corn, salt to taste and cook for 5-6 minutes till mixture dries up a little.
• Add fried flower florets and mix up gently so that masala coats the flower
• Cook for 2-3 minutes and serve.

Notes
Dont wait for the florets to be dark in color, after taking out from the oil they darken up a little.

I had been meaning to make this pizza for a while now. Veggie is something that I don't prefer outside in pizza hut or any other pizza place but I wanted to make this at home so that I can use Indian veggies and make it to my taste. I completely took liberty here with veggies that I used and the outcome was really interesting.


Ingredients
4 Cup Wheat Flour
2 Cup Maida
2 Cup Milk
1/4 Cup Olive Oil
1/4 cup Butter
1/2 Spoon Sugar
2.25 Spoon Active Dry Yeast
3 Tomatoes
2 Spoon Garlic Paste
2 Spoon Basil Leaves
1/2 Spoon Black pepper powder
2 Spoon Red Chilli Powder
3 Spoon Ketchup
1 Cup Parmesan Cheese
2 Cup Mozzarella Cheese
1 cup of Small Paneer Pieces
1.5 cup Eggplant Pieces
8 Ladiesfinger
1 Cup Sweet Corn
Salt to taste
Oil

Method

• Mix sugar and active yeast with a cup of luke warm water. Keep covered by clinging film for 10 minutes to bubble up the water which means yeast is activated
• In a plate, mix wheat flour, maida, salt, olive oil and melted butter.
• Add in activated yeast mixture and milk and knead a soft dough. Keep aside in a big bowl covered by the clinging film for around 2 hours to double it up.
• Heat oil and add garlic paste in it. Roast it till it spreads nice aroma
• Add in basil leaves, pepper powder, red chilli powder and salt. Cook for couple of minutes
• Puree tomatoes and add them along with the ketchup to the above mixture. Cook till the water that separates out is evaporated and mixture is in single consistency paste. Keep aside.
• In oil fry ladies finger(whole), paneer pieces, eggplant pieces each for a minute. Remove the head of the ladies finger and cut it into half. Sprinkle salt and keep aside
• When the dough doubles up, divide it into two portions and spread it on two Pizza Pans
• Spread in tomato gravy made above equally on each one of the pizza.
• Spread in Parmesan Cheese, fried veggies(paneer, ladies finger, eggplant) and sweet corn.
• Cover it up with the mozzarella cheese.
• Heat the oven to 400F/200C
• Cook the pizza in the oven at 400F/200C for 25 minutes

Notes
While frying ladies finger(bhendi) i fried it whole and then cut it into half instead of other way round so as to avoid its seeds being flowing out of it.
All veggies I just browned them a bit so as to give it a richer taste. I didnt cook them completely by any means otherwise it might burn out or melt away while in the oven.

I loved this dish a lot since my childhood. Probably then I didn't realise it was the healthiest dish that I loved :D Just like the name says it uses almost everything that's in your fridge :)


Ingredients
1 Cup Beans
1/2 Cup Mutter
2 Drum Sticks
2 Corn Cobs
1 Potato
1 Sweet Potato
1 Raw Banana
1.5 Spoon Tamarind
1/4 Cup Jaggery
1/2 Cup Coconut
1/4 Spoon Corriander Seeds
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A pinch of Asafoetida
2 Spoon Ghee
Salt to taste

Method

• In a half cup of water add the tamarind and keep aside.
• In a pan, add beans and 4 cups of water and cook over high flame for 5 minutes
• Cut each corn cob into 3 pieces and add the corn cob pieces and another 2 cups of water, Cook for another 5 minutes
• Add drum sticks - cut into pieces, potato cubes, raw banana pieces, pieces of sweet potato and another 2 cups of water. Cook till they are almost done
• Mean time grate coconut, tamarind (with its water that was it soaked in) and corriander seeds adding half cup of water.
• Add it and mutters to the almost done vegetables.
• Add turmeric powder, jaggery, red chilli powder and salt and simmer it.
• In another small pan, add ghee and let the mustard splutter in it.
• Add asafoetida and mix the tadaka with the vegetable.

Notes
You can optionally add 1 cup of pumpkin pieces too, but I couldn't as it wasn't available in the store here.

We get lots of corn out here and I think its good source of fiber and roughage :) So we eat in abundance. But its normally after roasting it and sprinkling salt and lemon. This time I decided to try something different with it and here is the recipe I came up with.


Ingredients
4 Cobs with the corn
2 Potatoes
4 Spoon Corn Flour
6 Cloves of Garlic
2 Green Chillies
1 Onion
1/4 Cup Corriander Leaves
Salt to taste
Butter or Ghee

Method

• Add water to corn and cook over medium flame for around 25 minutes or till the corn is cooked. Keep aside to cool down
• Pressure cook potato in the cooker and keep aside to cool down
• In a mixie grind garlic, green chillie and onion to smooth paste
• Grate the corns, Mash the potatoes and mix them
• Add the grinded mixture, finely chopped corriander leaves, corn flour and salt to taste.
• Make the elongated kababs from this mixture.
• Preheat oven to 400F/200C
• Grease the baking tray with butter/ghee and spread the kababs
• Bake at 400F/200C for 15 minutes
• Flip the sides of the kabab and bake for another 15 minutes. Server with tomato ketchup

Notes
While making the mixture I tried to use less spicess as possible so that i can retain the taste of the corn and it worked well with hint of onion-garlic-chilli paste. But if you like you can add other masalas as well.
Just for completeness, the given quantity of corn flour worked best for my kabab mixture to be firm. You can add more or use less according to the consitency of the mixture.
You can also cook the kababs over tawa on medium to low heat but oven cooking worked best as i could manage other work while it was getting cooked :)

When I came to US there were so many new ingredients that were easily available that I decided to try something different than I have always tried :) So here was my experiment with the first salad. I would name it Green Salad for I used Green Leaf Lettuce :)


Ingredients
10 leaves of Green Leaf Lettuce
1/2 Cup Grape Tomatoes
1/2 Pineapple
1/4 Cup Corn
10 Cucumber Pickels
5 Jalapenos
1/2 Spoon Oregano
2.5 Spoon Ranch Dressing
Salt to taste

Method

• Cook the corn in boiling water or microwave in a cup of water for 5 min. Drain the water and keep aside.
• Cut the green leaf lettuce into medium sized pieces
• Halve the grape tomatoes and add them to leaf lettuce.
• Add Pineapple after chopping it to small pieces
• Halve cucumber pickle and add to it
• Add chooped jalapenos and corn that was set aside.
• Add Ranch Dressing, Oregano and Salt. Mix well and serve.

Notes
This was something quick, healthy and yet tasty. The ranch dressing and oregano went well together :) Need to try some other fruits, vegetables and dressings. :)

With ajoy being back, I wanted to prepare something nice for him for breakfast, yet something that is quick. Then this recipe which my mom had told me came to my mind.


Ingredients
3 Cup Corn
1.5 Cup Rawa
4 Green Chillies
1/4 Spoon Ginger Paste
1/2 Cup Corriander leaves
1/4 Spoon Eating Soda
Salt to taste
Oil

Method

• Grind the corns and green chillies in the mixer to form fine paste
• Mix corn paste, rawa, ginger paste, finely chopped corriander leaves and salt to taste
• Add eating soda and little water if required to make the paste consistent
• Heat the aappe pan and sprinkle little oil
• Add the corn mixture to this and cook on medium flame from both sides

Notes
The paste should be consistent like the idly paste to get the best results.

When I wanted to try a different kind of bhaji, I came up with this. I had read something similar in news paper couple of months back. Since that time I wanted to try something like this. The outcome was quite nice.


Ingredients
3 Cup Corn
1/4 Spoon Ginger Paste
2 Green Chillies
1 Spoon Red Chilli Powder
4 Spoon Bason
1/4 Spoon Corriander Powder
1 Spoon Dry Mango(Amchur) Powder
Salt to taste
Oil

Method

• Grind the 2.5 cups of corns, ginger paste and green chillies in the mixer to form coarse paste.
• Mix remaining corns, red chilli powder, corriander powder, dry mango powder, bason and salt to taste.
• Mix 1 spoon of hot oil and water to form thick paste
• Prepare balls out of this mixture and fry in oil till golden brown

Notes
Corn is sweet so ginger, green chillies and red chilli powder give it enough spiciness.
You can add 3-4 spoon of corriander leaves also for better taste

This dish evolved after reading few recipies related to chaat in a book that mom has given me.


Ingredients
1/4 cup Maida
1/4 cup Rava
1/2 spoon Curd
Pinch of Baking Powder
2 Cup Corn
2 Tomatoes
2 Onions
1 Lemon
1 spoon Ginger Garlic paste
Pinch of Garam Masala
Corriander Leaves
Shev
Salt to taste
Oil

Method

• Mix rava, maida, baking powder and salt to taste
• Warm the curd and a spoon of oil
• Mix it with the rawa maida mixture and make the dough out of this.
• Roll small puris out of this dough - very thin ones and fry it in oil
• Heat oil and add 1/2 tomato grated, 1/2 onion grated and let it cook for a while
• Add ginger garlic paste, garam masala red chilli powder and salt to taste and stir well
• Add corn to this and cook the corns over medium heat
• Chop remaining onion and tomatoes into fine pieces
• While serving break the puris into medium sized pieces and spread them on the dish
• Spread the corn mixture on top of this
• Spread finely chopped onions and tomatoes over this
• Sprinkle few drops of lemon all over the dish
• Then spread corriander leaves and shev and serve

Notes
You can optionally add 1/2 spoon of grated raw mango as well in this. In that case reduce the lemon drop quantity accordingly otherwise chaat might turn too sour.
Optionally sprinkle little chaat masala over this if you like
After the rawa-maida dough is ready you can mix it in grinder for a while. This as well as warm Curd helps in making the puris very crispy.

It was long time since i tried something new in paratha. So when yesterday i was looking out for some dish which can take corn or pudina i came across the corn paratha recipy.. I modified it to what i felt like my taste :D and here is the output.


Ingredients
1 cup Corn
1 cup Wheat flour
1/8 cup maida
1 Potato
4 Green chillies
1/4 spoon Turmeric powder
1/4 spoon ginger paste
1/4 spoon Sugar
2 spoon Corn flour
1 cup Corriander leaves
1/4 cup Pudina leaves
1 spoon Chaat masala
Salt to taste
Oil

Method

• Mix maida, wheat flour and 1 spoon oil and make a dough for paratha. Keep aside for a while
• Grind the corn to coarse paste
• Cook the potato in the cooker
• Heat around 3-4 spoon of oil in a pan
• Add grinded green chillies, turmeric powder and ginger paste and saute
• Add salt, sugar and corn flour and cook for a while. Keep aside
• When corn flour mixture cools down, mix grinded corn, grated cooked potato, finely chopped corriander leaves, finely chopped pudina leaves and chaat masala
• Take 2 balls for making paratha, and roll each of them only till cup size
• Add the ball of above corn mixture between these two rotis and stick the sides by pressing well
• Now roll this thick cup sized roti slowly to get the paratha
• Cook the paratha on tawa, applying little oil

Notes
While cooking this paratha i didn't apply oil first to the tawa and cooked it on both sides partially. After this i sprinkled little oil. This made the paratha very light.
Recipe where i had read also mentioned to add 1/4 cup dried coconut to the corn mixture. But i didn't have dried coconut at home nor did it looked like my taste. But if you like you can try that as well

This item is a quick and delicious recipe.. Mom use to cook tomato omlette and i modified it little to get this new one :)


Ingredients
4 Tomatoes
1 cup sweet corn
1 cup bason
1 spoonful Rice powder
1/2 tea spoon Garlic paste
4 green chillies
1 spoon jeera
Salt to taste
Oil

Method

• Mix bason, rice powder and salt and keep aside
• Crush the jeera slightly and add it to the above mixture
• In a mixer add tomatoes, half cup corn, chillies and garlic paste and grind them to form puree
• Add the puree to the mixture and mix well to form the uniform batter. Use little water if required
• Add remaining corn to it and mix
• Heat the tawa and take spread the mixture on it to form omelette
• Cook it till the side on tawa is crispy, and cook on the other side till it turns brown
• Serve with chutney or sauce

Notes
you can optionally add 1-2 spoons of corriander leaves in the tomato while crushing, but i served it with chutney which has corriander so i avoided it. But while serving with tomato ketchup it would taste good

Nutty Rice was what I had on one of my bday in Taj, Bangalore. It tasted awesome and both myself and ajoy just loved it. When I was eating it I decided that I am surely going to try and make this. And guess what first attempt itself was upto the taste. Its very easy and tempting recipe one can impress guests with.


Ingredients
2 cups of cooked rice
4 spoon cooked corn
2 spoon groundnuts
2 spoon cashews
4 green chillies
1 spoon raisins
1/2 spoon jeera
2 spoon ghee
Salt to taste

Method

• Heat ghee in a pan
• Add jeera and let it sputter
• Add cashews, groundnuts and raisins
• Once nuts turn light brown add chillies
• Wait for nuts to turn dark brown and then add cooked rice, corn and salt
• Mix it well and cook for 3-5 minutes

Notes
You can use 4-5 curry leaves as well if you like.
Using long grain rice like basamati gives nice aroma to the dish

This one is my mom's recipe.. It turns out amazing and kind of easy to cook compared to the way it tastes.. I don't remember exact recipe that my mom uses because when I had got it from her i didn't note it down and by the time I cooked it I had forgotten except some basic stuff.. So its not going to taste like the one mom makes but offcourse today I got it Best till date and decided to post it here :)


Ingredients
2 potatoes
1 cup corn
1 spoon jeera powder
1 spoon red chilli powder
1 tea spoon corriander powder
1 tea spoon garlic paste
1-2 spoon corn flour
Salt to taste
Rava for coating the pattice
Oil

Method

• Cook potatoes, in pressure cooker, well enough to form paste after removing cover
• Cook corn in the pressure cooker
• Mix mashed potatoes, chilli powder, jeera powder, garlic paste, salt well
• Add cooked corn to the mixture
• Add corn flour to the mixture so that it becomes sticky and dense
• Take lemon sized mixture at a time and make it little flat to give it a pattice shape
• Heat the frying pan/tava well adding little oil
• Roll in the prepared pattice in the rava so that its fully covered with rava coating
• Shallow fry it from both sides on tava/pan on medium heat till the coating becomes thick and brown on both side
• Serve hot with tomato ketchup

Notes
Corn flour gives denseness to the pattice without it pattice might kind of dissolve in the oil while frying and loose its shape. Normally 1-2 spoons of corn flour is good enough but if mixture still seems to be loose add in some more to make it dense.
Muttor Pattice can be prepared same way replacing corn by muttor

This one is my own creation :) I just love raw mango with red chilli powder and salt.. Also I like corn chat with chilli powder, salt and lemon juice.. So I decided to try out this one.. And it was yummyyy :)


Ingredients
3-4 cup fresh or frozen corn
1 raw mango
1 spoon butter
Red chilli powder to taste
Salt to taste
2 spoon corriander leaves (optional)

Method

• Cook corn in pressure cooker
• Grate the raw mango
• In a pan put butter and let it melt
• Add cooked corn and raw mango
• Also add salt and chilli powder
• Keep it on stove till its warm. and seems properly mixed.
• Decorate with finely chopped corriander leaves

Notes
It tastes better if its hot - spicy.. So use chilli powder without kanjusi :)