This Summer, add the yummiest and tangiest flavours of corn to your everyday meals. Treat your taste buds with these special corn recipes.
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CORN CHEESE BALLS
Ingredients: ½ cup corn, crushed, 2 cheese cubes, grated, 1 capsicum, finally chopped, 1 tbsp oregano, ½ tbsp chilli-ginger paste, ½ cup bread crumbs, for coating, 4 tbsp flour, oil for deep-frying, salt to taste.
Method: Take a bowl and mix together all the ingredients in it, except the flour and the breadcrumbs. Divide the mixture into equal-sized balls and keep aside. Mix the flour with water to make a thin paste. Add salt to it and dip the corn balls into the paste. Now roll the cornballs into the breadcrumbs in such a way that they get coated completely. Deep fry the balls and drain them on an absorbent paper to remove the excess oil. Serve.
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BABY CORN STICKS
Ingredients: 200 g paneer, mashed, 3 boiled potatoes, mashed, 1 tbsp chilli-ginger paste, 1 tbsp coriander leaves, finely chopped, 2½ tbsp corn flour, 10-12 baby corns, ½ cup maida paste, oil for deep-frying, salt to taste.
Method: Mix together the paneer, boiled potatoes, chilli-ginger paste, coriander leaves and corn flour to make a paste. Now coat all the baby corns with the mixture and dip them one by one into the maida paste. Deep-fry the baby corns till they turn golden brown in colour. Serve hot.
CORN LOLLIPOP
Ingredients: ½ cup corn, crushed, ½ cup breadcrumbs, 1 capsicum, finely chopped, 3½ tbsp cabbage, finely chopped, 1 tbsp, onions finely chopped, 1 tbsp chilli-ginger paste, 2 potatoes, boiled and mashed, 1 cup noodles, boiled, oil for deep- frying, salt to taste.
Method: Mix the corn, breadcrumbs, capsicum, cabbage, onions, chilli-ginger paste and mashed potatoes in a bowl. Add salt and mix. Divide the dough into small portions and give them the shape of a lollipop. Coat them with the boiled noodles. Deep-fry them and drain the excess oil on an absorbent paper. Now pierce the lollipops with sticks and wrap them in aluminium foil. Serve hot with Schezwan sauce or tomato ketchup.
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