Aloo Baingan Recipe | Dry Alu Baingan Sabzi

Aloo baingan recipe with step by step photos. Roti-Sabzi-dal is an everyday fare at our place for dinner and as I always mentioned we need various varieties of vegetables instead of the usual routine vegetables.I usually do not plan the menu ahead and always plan my menu based on the availability of vegetables and sometimes we will be usually left with less quantity which might not be enough to cook for the whole family,then the combinations come to rescue and I must say potato is the clear winner when it comes for combination.You can pair any kind of vegetable with potatoes and one can hardly go wrong with it.I use potatoes with the combination of brinjal, arbi, cauliflower, cabbage, ladies finger, capsicum, broccoli, palak, methi , amaranth greens, green peas, pumpkin etc. to create scrumptious curries to pair with rotis and rice. We usually have either a dry sabzi and dal with roti or vegetable gravy and a simple vegetable fry or vegetable fry and heavy pulses(chole,rajma etc) with rotis.

I love the simple dry sabzis with few masalas as they stand out in flavor compared to the usual masala loaded onion-tomato based dry sabzis.Also, I love the use of mustard oil in the recipes which gives a unique flavor to the curry and I have posted few dry curries earlier which are very aromatic and have unique flavors,do check out my Ajwaini Aloo Gobi with Mustard flavour,Arbi ki Bhujia | Taro root stir fry with Ajwain,Cauliflower Aromatic stir fry recipes.Today's Alu Baingan sabzi recipe is again a simple one with out onion,tomato or garlic and call for very few spices yet it gives a very aromatic and flavorful sabzi.

Check out other brinjal recipes in my blog:

• Baingan Bhartha | Punjabi style smoked and mashed Eggplant
• Begun Bhaja | Bengali style Brinjal fry
• Brinjal-Soya Chunks Curry
• Brinjal Stir fry-with Curry powder
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut
• Vankaya Kothimeera Karam | Aromatic Brinjal Curry with Coriander
• Vankaya Ullipaya Karam/Stuffed Brinjal with Onion
• Brinjal Sambar
• Mamidikayi-Vankaya Pappu/Raw Mango-Brinjal Dal
• Kalchina Vankaya Pacchadi | Roasted Brinjal Chutney
• Rava Vangibath
• Vangi Poha | Eggplant Poha
• Vangibath/Eggplant Rice-Karnataka Style

Here is how to make aloo baingan recipe with step by step photos.

Aloo Baingan Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Main Course- Side dish

Ingredients:

12-15 baby Brinjals or long Brinjals

2 medium Potatoes

2 tbsp chopped Coriander leaves

2 tsp grated Ginger

1/2 tsp Turmeric powder

1 tsp Red chili powder

1/2 tsp Garam masala

1 tsp roasted Cumin powder

1 tsp Amchur powder

3/4 tsp Carom seeds(ajwain)

Salt,to taste

2 tbsp Mustard/regular cooking Oil

Method:

• Wash and peel the potatoes and cut into wedges.Wash brinjals and remove stems and cut into 4 pieces vertically and immerse both the vegetables in water for a while.

• Heat mustard oil until it is smoking hot and switch off the flame,if you are using regular cooking oil skip this step.After a while switch it on and once it is not enough add carom seeds and let them splutter.Add grated ginger and fry for a while.

• Now add drained potato and brinjal wedges and saute them until the oil coats all the pieces,then add turmeric powder,red chili powder and salt and mix well.Let them cook covered until the vegetables are tender and cooked but also they should hold the shape.

• Add amchur powder,cumin powder and garam masala and mix well and cook for another 2-3 mins.

Garnish with coriander and serve hot.

Notes:

1. You can add chopped onions and tomatoes in the recipe and also use ginger-garlic paste instead of ginger paste.
2. Mustard oil imparts a nice flavor to the curry,so do not skip it.If you do not like it use regular oil.
3. You can even use a mix of mustard,cumin,fenugreek,fennel and carom seeds for tempering to make it like achari alu baingan.

Technorati Tags: alu baingan recipe,dry alu baingan sabzi,sookha alu baingan sabzi,north indian side dishes,dry curries for rice,side dish for rotis,side dish for rice,punjabi recipes,easy side dishes

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Ven Pongal Recipe | Ghee Pongal Recipe | Katte Pongali

I love the taste of Ven Pongal in Tamilnadu style Hotels.It is thick,soft and is loaded with lots of ghee and simple flavours.It is usually served with Coconut chutney or thick Vegetable Sambar in Hotels and I just love the combo.My mom usually prepares a different kind of Tamarind stew to pair with pongal which we call it as Pongal Gojju,I will share the recipe some time soon.

Though Pongal is a common south Indian breakfast,the preparation process differs slightly from state to state.In Tamilnadu pongal is pale white in color with yellow specs of moong dal and is very thick,soft and mushy where as in Karnataka the pongal is bit spicy and slightly runny and is usually yellow in color. Pongal is similar to North Indian Khichdi when it comes to ingredients but the taste,texture and look is completely different.

Ven Pongal | Ghee Pongal | Katte Pongal Recipe:

Serves 2

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: South Indian | Category: Breakfast

Ingredients:

1 cup Raw Rice(Sona masuri or equivalent)

1/3 cup Moong dal

1/2 cup,Milk(optional)

Salt to taste

1-2 tbsp Ghee,for serving

to temper:

2-3 tbsp Ghee

1 tsp Cumin seeds

1 1/2 tsp Pepper corns

10-12 Cashewnuts,halved

1 tbsp Ginger,finely chopped

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Wash the rice and lentils together and add 4 cups of water and pressure cook it directly in a small pressure cooker for 3 whistles and reduce the flame and cook for another 7-8 mins. If you want to cook it directly in a vessel,add washed moong dal to 5 cups of boiling water and cook for 5 mins and then add washed rice and cook it together for another 15-20 mins until it is cooked.
• Once the pressure drops slightly mash the rice-dal mixture.If the cooked rice-dal mixture is very thick add 1/2 cup milk and mix nicely and turn on the stove until it comes to a boil.
• Heat ghee in a tempering pan and add pepper corns, finely chopped ginger and fry for a minute and then add cashewnuts and fry until they turn slightly brown in color and turn off the stove.Add curry leaves,cumin seeds and asafoetida and splutter them.
• Add the tempering to the hot pongal and mix well and cover it immediately and let it sit for 5 mins.

Serve it hot with Coconut Chutney/Sambar/Pongal Gojju.Add an extra dollop of ghee on pongal while serving for extra taste.

Notes:

1. I prefer slightly mushy but thick consistency of Pongal.Hence I have not added much milk to it.
2. Pongal begins to thicken as it sits,it is best to consume immediately.If not you can add hot milk to the pongal and mix and serve.
3. You can add 1/4 tsp of turmeric powder if you like your pongal yellow in color.
4. Add turmeric powder and 2-3 slit green chillies while tempering to turn this to Khara Pongal and also make it slightly runny which is typical Karnataka style Khara Pongal.You can garnish with freshly grated coconut and coriander leaves.

Technorati Tags: ven pongal recipe,pongal recipe,katte pongali recipe,how to make pongal,south indian pongal recipe,south indian khichdi recipe,ghee pongal,tamilnadu style pongal,hotel style pongal recipe,soft pongal recipe

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Coconut Rice | Kobbari Annam | Festival Rice Recipes

                   
As the festival season is here we are ending up preparing more variety of rice and sweet varieties at our place,I would try to post few sweet varieties too as it would be helpful to many this festival season.
Apart from the usual festival rice varieties like Lemon rice, Puliyogre we also prepare coconut rice very often.This is a very simple rice variety to prepare, if you have grated coconut in hand it hardly takes any time to prepare this rice variety.It is also a, easy lunch box option which needs minimal effort on those busy mornings.

Typically for South Indian rice varieties, we use either Sona masuri rice or equivalent varieties like Ponni or Surti Kolam etc based on the availability in that area.However I do not suggest Basmati rice for few south Indian recipes as it does not bring out the exact taste of rice.For south Indian rice varieties the rice needs to be soft and fluffy and should not have any fragrance and hence Basmati rice is not ideal for a few Rice based preparations.

Check out other Festive Rice Varieties in my blog here:

• Aava Pettina Pulihora | Tamarind Rice with Mustard flavor
• Capsicum Rice | Capsicum Bath 
• Chintapandu Pulihora - Andhra style
• Creamy Curd Rice | Daddojanam | Mosaranna
• Dabbakaya(Indian Grape fruit/Herelikayi) Chitranna
• Lemon Rice | Chitranna | Nimmakaya Pulihora
• Maavinkay Chitranna/Raw Mango Rice - Version 1
• Mamidikayi Gojju Annam/Raw Mango Rice -Version2
• Methi-Peas Bath
• Puliyogre/Pulihora
• Usirikaya Pulihora | Gooseberry(Amla) Rice
• Vangibath/Eggplant Rice-Karnataka Style

               

Coconut Rice | Kobbari Annam Recipe:
Serves 2

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: South Indian | Category: Rice Varieties - Main Course

Ingredients:

1 cup Raw Rice (Sona masuri or equivalent)

1 1/2 cups grated fresh Coconut
2 tbsp chopped Coriander

8-10 Cashew nuts,slit into halves

2-3 Red chillies,broken
3-4 Green chillies,slit

8-10 Black Pepper corns,coarsely ground

juice of 1/2 Lemon(optional)

a sprig of Curry leaves

1 tbsp Chana dal

1 tsp Urad dal
1 tsp Cumin Seeds

1/2 tsp Mustard seeds

2 tbsp Oil

1 tbsp Ghee

Salt to taste

Method:

• Cook Rice and spread it in a plate to let it cool down and make sure that the rice grains stay separate.You can use 2 1/4 cups of water for 1 cup of sona masuri and cook it in pressure cooker or rice cooker.

• Heat oil and ghee in a deep kadai/pan and crackle mustard seeds and cumin seeds.
• Add chana dal, urad dal and cashew nuts and fry until they turn slight golden in color.

• Add green chillies,red chillies,curry leaves and freshly ground pepper powder and fry again for a minute.
• Add grated fresh coconut and saute it lightly for half a minute or you can add directly to the rice. 

• Switch off the flame and add the tempering to the spread cooled rice.Add salt,coriander and lemon juice(if adding) to it and mix it nicely.Now taste it and adjust the seasoning according to your wish.

Serve it with Chips/Fryums and sliced Cucumber.
               

Notes:

1. Use spicy variety red chillies and green chillies to give more spicyness to this rice as the coconut nullifies the spicyness slightly.Also use freshly ground coarse pepper corns,it is added for the flavor.
2. The amount of coconut added to this dish is left to your choice,more the coconut,more the rice tastes nice.
3. This rice tastes nice if it is prepared spicy.But you can prepare it according to your spice levels.
4. I mentioned lemon juice as optional but it balances the taste,so I recommend to use it.But add it accordingly to balance the flavors of rice.
5. You can even use left over rice to prepare this.
6. Do not use Basmati rice for this rice,use sona masuri or ponni or surti kolam or any equivalent variety to prepare this.
7. You can add garlic pods int he tempering which turns this to garlic rice, you can reduce coconut if you wish.

Technorati Tags: coconut rice, andhra recipes, rice varieties, festival rice recipes, festival recipes, no onion no garlic recipes, kobbari annam

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Kashmiri Dahi Baingan Recipe

I have been preparing simple pulaos for lunch on weekends these days as per the instructions of DH. He does not like me slogging in the kitchen during weekends and hence asks me to prepare a simple pulao kind of meal.Even I find it very easy to prepare the pulaos rather than a whole sabzi-dal fare.I usually serve pulao with raitas, papad and salad.I wanted to try the Aromatic Kashmiri style Dahi Baingan recipe from such a long time and I am glad I tried it.I liked the usage of the spices in this recipe which is quite different from the usual ones and more over it is No-Onion-No-Garlic recipe and no chopping and grinding required for the masala.It is a very quick and easy recipe but completely packed with aromas.

'Hing' or 'Asadoetida' plays a key role in the flavor and the freshly ground fennel powder and dry ginger powder add a unique flavor to it.We liked it so much that I have prepared it on two consecutive weekends.It would be ideal to serve it with Saffron rice or mild flavored Pulaos.After a small internet search to peek into minute details of the recipe,I found that this recipe belongs to Kashmiri Pandit Cuisine,I am not going into further depth of detailing the cuisine now.

I love Brinjals and especially the long purple shiny ones tempts me to buy whenever I spot them in the markets.These long purple eggplants are ideal to prepare Begun Bhaja, Aloo Baingan, Achari Baingan ,Baingan Bharta ,Vangi Bhath and now even this Dahi Baingan added to the list. Give your regular raita a miss and try this Kashmiri Dahi Baingan to pair with your pulaos,it is definitely a treat to the taste buds.

  

Kashmiri Dahi Baingan Recipe:

recipe source: Sanjeev Kapoor

Serves 4-5

Prep time:5 mins + soaking time | Cooking time:25 mins | Total time:30 mins

Cuisine: Kashmiri -India | Category: Side dish - Main Course

Ingredients:

4-5 large long purple Brinjals

2 cups fresh Curd

1 tbsp Fennel seeds(Saunf) 

1.5 tsp Red chili powder

1 tsp Dry Ginger powder

1/2 tsp Asafoetida (use 1/4 tsp if it is stronger one)

2-3 Green Cardamoms,powdered

Salt to taste

2-3 tbsp Mustard Oil

3 tbsp Water

Method:

• Dry roast fennel seeds and powder them in a mortar and pestle.
• Whisk the Curd nicely.
• Cut Brinjals into thick 1" pieces and immerse them in salted water for 15-20 mins.This will remove the bitterness of brinjals if it is there.
• Collect all the spices - fennel seed powder, asafoetida, red chili powder, cardamom powder, dry ginger powder in a small cup and add 3 tbsp water to it and mix well.

• Heat mustard oil in a kadai/pan to its smoking point and switch off the flame for a minute.Again switch it on and add the mixed spice paste and fry it gently over low flame for a minute until the masala is roasted and leaves the oil.Take care not to burn the masala.

• Slightly squeeze the brinjal pieces and add and mix well and fry for 3-4 mins until the masala mixture coats the brinjal pieces nicely.

• Cover it and cook over low flame for 12-15 mins until the brinjals are cooked nicely.If needed cook for bit long.
• Add salt to the cooked brinjals and mix well.

• Remove the kadai from the flame and leave it aside for half a minute.Add beaten curd to it and mix well and bring the kadai back on the flame.This step is essential as there are chances that the curd might curdle when added to the hot kadai on flame.

• Stir it gently and cover it cook on low heat for 3-4 mins until it comes to a slight boil.Keep stirring occasionally and cook on low flame.If you cook for longer the curd will curdle.You should switch off the flame immediately when you see it has started boiling otherwise the curd will curdle in a fraction of seconds.Mine was about to curdle as I was doing multi tasking at that time,so please be cautious in this step.

Serve it hot with Saffron Rice or Pulaos or Biryanis or Rotis. I served it with Paneer Pulao, papad and salad.

 

Notes:

1. I used 1/4 tsp Asafoetida as I used the stronger rock variety,powder it and use.
2. I usually immerse the eggplants in water for sometime as it will remove the bitterness from brinjals if anything is there.
3. I even tried it with out cardamom powder too even it tasted nice.So you can prepare it with or with out cardamom powder.

Technorati Tags: kashmiri dahi baingan recipes, yogurt based curries, baingan recipes, brinjal recipes, side dish for rotis, kashmiri cuisine, easy side dishes, quick side dishes, side dish for pulaos and biryanis, long brinjal recipes, vegetarain side dishes

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Capsicum Rice | Capsicum Bath Recipe | Navaratri Naivedyam Recipes

Its been a long time I had prepared any variety rice in my kitchen and hence this space is starving of  rice varieties for a while.My mom used to prepare various Rice varieties for our lunch boxes and you would find rice varieties at least 3-4 times a week in my lunch box.Having various rice varieties for lunch during my school,college and office days I had kind of developed an aversion for it for a certain period and it took a while for me to come out of it.And that's the reason I started packing Roti-Sabzi-Dal fare to DH for his lunch box and since he does not carry lunch box now I always look for easy lunch options for myself.Needless to say that these Rice varieties are one of the easiest options if you are planning to prepare a meal for one.

The concept of Bath(Bhat) varieties is famous in Karnataka and you find the same in many Upahara Darshinis(eating joints) across Bangalore which is usually served for a breakfast or lunch.There are various number of Bath varieties like - Vangibath, Tomato bath, Methi Batani Bath, Batani Bath, Bisi Bele Bath etc.Bath(Bhat) varieties are usually prepared in a different way with the addition of a bath masala powder or ground masala unlike the simple rice varieties.

Capsicum Bath is a very simple rice recipe prepared in a way similar to how we prepare Vangi Bath.You can prepare this rice in a jiffy if you have cooked rice ready or you can even use left over rice to prepare this.One can replace the green capsicums with the various colored bell peppers to make this rice more colorful.As this is a simple one pot meal you can pair it with a simple Onion-Tomato Raita and chips or salad and send it for a lunch box. This is a No-Onion-No-Garlic recipe and hence it even suits on festival days, try this easy rice variety for Navratri. For a complete list of recipes for Navratri check out here.

If you are looking for various Rice and Pulao varieties check out here for more recipes.

Capsicum Rice Recipe | Capsicum Masala Bath:

Serves 2

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: South Indian  | Category: Rice Varieties - Main Course

Ingredients:

1 cup Rice (Sona masuri or Basmati)

3-4 large Capsicums

10-12 Cashew nuts,slit into halves

3 tbsp Vangibath powder

a sprig of Curry leaves

juice of 1 small Lemon

2 Red Chillies,broken

1/4 tsp Turmeric powder

1/4 tsp Sugar(optional)

1 tbsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

Salt to taste

2-3 tbsp Oil
 

Method:

• Prepare rice in the usual way you make and cool the rice completely.For 1 cup of sona masuri rice you would need 2 1/4 cups of water and for 1 heaped cup of Basmati rice you need 2 cups of water.
• Remove the seeds from capsicum and cut it into thin 1/2" pieces.
• Heat oil in a big kadai/pan and crackle mustard seeds.
• Add chana dal,urad dal and cashew nuts and fry until the dals and nuts turn slight golden brown in color.
  Now add slit red chillies and curry leaves and fry for a minute.
• Add chopped capsicum and saute it for 2 mins.Add sugar to it as it eases the process of frying and balance the flavors in the rice later.Saute it until the capsicum pieces turn soft.
• Add salt,turmeric and mix and remove it from stove.
• Add vangibath powder to it and mix well.Add cooled rice and lemon juice and mix it nicely.Now taste the rice and adjust it by adding enough salt, vangibath powder and lemon juice.

Serve it with simple Onion-Tomato Raita and chips/salad.

Notes:

1. If you do not have vangi bath powder in hand,you can prepare instant masala like this.Heat 1 tsp of oil in a pan and roast 1.5 tsp of Urad dal, 1.5 tsp of Chana dal, 5-6 Red chillies, 1/2"Cinnamon, 2tbsp Coriander seeds and 1/2 tsp Cumin seeds and cool the mixture a bit and grind it to a coarse powder.
2. You can add fresh/frozen Green Peas or potatoes along with capsicum pieces.If you are using potatoes add the potatoes first and let it cook completely before you add capsicum to it.
3. You can add chopped coriander and grated fresh coconut to the rice at the end and mix.
4. Instead of Capsicums you can use colored bell peppers too in the recipe.

Technorati Tags: capsicum recipes, capsicum rice recipe, bell pepper rice recipe, capsicum masala bhat, capsicum bath recipe, karnataka recipes, rice varieties, lunch box recipes, rice baath varieties

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Oats Tikki | Oats Cutlet Recipe

I have been getting few requests for Snacks using Oats from my readers and hence I had come up with an Oats Tikki recipe which is an easy and healthy snack. I have included oats in my breakfast in many interesting options and now slowly started to include them in various varieties other than breakfast. I have earlier posted Oats pakoda recipe which is a deep fried version but a very good snack and today let us see a low fat version of  Oats Cutlet. I have prepared it like any other cutlet but included oats in a large quantity and also gave a coating of oats for the crust. As oats itself is a nice binding agent when it is moist you don't need to add any other binding agents like bread or corn flour to the mixture.If you have boiled potato ready you can prepare this snack in less than 20 mins.You can send this for your kids tiffin box too, it stays good!!

Check out other Snack options with Oats in my blog here:

• Chewy Granola Bars-step by step recipe
• Oats and Fry fruits Ladoo -Sugar free and Fat free
• Oats Pakora
• Instant Oats Paniyaram(Ponganalu/Paddu) 

If you are interested to check other oats recipes, click here.

Oats Tikki | Oats Cutlet Recipe:

Yields 12-14 Tikkis

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: Indian | Category: Snacks

Ingredients:

1 1/2 cups Quick cooking Oats (Kellogs/Quaker)

2 medium Potatoes

1/4 cup grated fresh Paneer

1 small Carrot, grated

2-3 tbsp chopped Coriander leaves

2 Green Chillies, finely chopped

3/4 tsp Chaat masala

1/2 tsp roasted Cumin powder

1/2 tsp Garam masala

1/2 tsp Amchur powder

juice of 1/2 Lemon

Salt to taste

3 tbsp Milk or Water,to coat cutlets

2 tbsp Bread Crumbs,optional

2-3 tbsp Oil,to shallow fry cutlets

Method:

• Dry roast oats until they turn slight brown and reserve 1/2 cup of oats aside and use the remaining 1 cup of oats in the cutlet mixture.

• Boil the potatoes in pressure cooker for 3-4 whistles or microwave it for 5-6 mins.Peel the skin and when they are still warm mash the potatoes nicely.
• Add chaat masala, cumin powder, Garam masala, amchur powder, salt, lemon juice, grated paneer, carrot and chopped green chillies, coriander to the mashed potato mixture and mix nicely.

• Now add roasted 1 cup oats to the potato mixture and mix nicely. Oats give enough binding for the tikkis, if you feel you need more binding add 1-2 tbsp roasted oats to it and slightly knead it again.

• Divide the mixture into 12-14 equal portions and shape them into rounds of 2" diameter and 1/2" thickness. Prepare all the cutlets and keep them ready.
• In a plate spread 1/2 cup roasted oats and mix it with 2 tbsp bread crumbs(if you are using).

• Dip each cutlet in a bowl of milk or water quickly on both sides and drop them into the oats mixture and coat the oats and bread crumb mixture on all sides by moving the tikkis all around and keep them on a plate. 

• Repeat the same process for all the cutlets.You can refrigerate them for half an hour or prepare them immediately.

• In a wide non stick pan heat 2-3 tbsp oil and place the cutlets and fry them on low- medium flame until they are roasted to light golden brown in color. Turn them and add a tbsp of oil from the sides if needed and roast until crisp on both sides.Drain them on a kitchen napkin.

Serve hot with Green Chutney, Imli Chutney or Tomato Sauce. Sprinkle Chaat masala over the cutlets for extra taste.

Notes:

1. Roast the oats nicely to avoid the stickiness of oats in the cutlets.
2. The addition of bread crumbs is optional, but it makes the crust crisp and hence I recommend you to add it. You can even use rusk powder if you do not have bread crumbs in hand.
3. Initially mix all the spices in the potato mixture which helps the potato mixture in absorbing the spices nicely and then add rest of the ingredients and mix nicely.
4. You can make the cutlets in various shapes like hearts, ovals etc.
5. You can refrigerate the prepared tikkis for 2 days and shallow fry when needed.
6. If you like you can add few chopped cashew nuts or raisins into the mixture before making tikkis, they add a nice bite to the tikkis.

Technorati Tags: oats recipes, oats tikki recipe, oats cutlet recipe, healthy oats recipes, snacks with oats, indian oats recipes, oats aloo tikki, easy oats recipes

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Cup Corn Recipe | Sweet Corn Recipes

Monsoons are here and is the right season for fresh corn and sweet corn varieties.I absolutely love the corn roasted on the charcoal and liberally sprinkled with salt,chili powder and lemon juice.It is an absolute treat in this rainy season to eat hot corn.While I prefer the charcoal grilled corn TH prefers  boiled corn.Hence I end up making both the types to balance the taste buds.I am not a fan of frozen sweet corn and love to use the fresh corn always.

We find these steamed corn stalls in malls,theatres,markets and many public places.We get various kind of flavors in it ranging from Indian,Mexican,Italian,Thai etc.The most classic one is a plain steamed corn with butter,salt and pepper which tastes absolutely delicious.However I like to jazz it up with Indian flavors and I hence I love to add Chaat masala to my cup corn.This is a basic recipe and you can improvise it according to your requirements.

If you love Corn you should check other Snacks recipes with Corn.

• Canapes with Italian Corn filling
• Corn Bhel
• Sweet Corn Sundal
• Stuffed Peppers with Corn
• Savory Corn meal Muffins

Check out other Corn Recipes here.

 

Buttered Cup Corn Recipe:

Serves 2

Prep time:5 mins | Cooking time:20 mins | Total time:25 mins

Cuisine:Indian | Category:Snacks

Ingredients:

2 Sweet corns on the cobs

1 tbsp Butter

1/4 tsp Pepper powder,freshly ground

1/2 tsp Chaat masala

juice of 1 small Lemon

Salt to taste

Method:

• Remove the kernels from the fresh corn.I usually cut one line of corn vertically with the knife,you can easily peel the other corn kernels using the knife by running it in the line.Alternatively you can just cut them using the knife or use frozen sweet corn.
• Add salt and water to it and pressure cook for 3-4 whistles until the corn becomes slightly soft,alternatively you can cook it in microwave for 6-7 mins.
• Once the pressure subsides drain the excess water and when it is still hot add butter to it and mix well.The butter melts immediately and coats the corn nicely.
• Add pepper powder,chaat masala,salt and lemon juice and mix well.As chaat masala and butter already has salt,so add less salt.Taste it and adjust the seasoning according to your wish.

Serve it hot as a snack or a side to your meal.

 

Notes:

1. You can add chopped coriander leaves to the cup corn if you want.
2. You can play with the spices used in the cup corn.You can used mixed herbs or roasted cumin powder or red chili flakes or smoked paprika if you wish.
3. If you like cheese you can add 2-3 tbsp grated cheese and mix and then microwave it for a minute.This is ideal for kids.
4. You can add finely chopped tomato,onion and coriander to the above recipe and prepare corn salad.

Technorati Tags: cup corn chaat, how to make cup corn, various cup corn flavors, steamed corn recipe, sweet corn recipes, steamed corn chaat, butter corn, monsoon recipes, kids recipes

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