Yum! Yum! Yum!

Though American Sweet Corn is abundant in USA, I am wondering how come I have missed this simple snack item on my Menu all these days. May be, in India, the crowded Sweet Corn Chat stalls on the road-side in the Monsoon Season, only reminds me how the sweet corn can be a spicy snack for this season. If you don't follow me, simply check out my recipe and at the end you will know how the Sweet Corn will SPICE you up!!!???#@%^&!!!. Now that sounds interesting, right ( wink, wink !!)

Spicy Sweet Corn Chat

Ingredients:
Sweet Corn (Raw) - 1 cup
Red Onion Chopped - 1/2 cup
Tomato Chopped - 1/2 cup
Green Chili - 1
Cilantro Chopped - 2 Tbsp
Lime - 1
Red Cabbage ( optional) - 1/4 cup
Chopped Almonds - 2 Tbsp
Sev or Aloo Bhujia ( Halidiram's)  - 1/4 cup
salt - 1/2 tsp
black pepper - 1/4 tsp
coriander powder - 1/2 tsp


Method:

1. Boil the sweet Corn in the water with the little added salt for 10 min. let it cool for 5 min.
2. Chop the almonds also and set them aside.
3. Take a wide bowl and start mixing the raw vegetables in the order red onion, red cabbage, sweet corn, green chili, tomato. Then add 1 tbsp of cilantro and mix it well.
4. Add salt, black pepper and coriander powder and mix it well. 
5. Then add chopped almonds, now taste little bit and adjust the seasonings. 
6. Squeeze the lime juice (half lime) into the mixture in the bowl. toss the mixture gently in the bowl.
7. Serve it into individual bowls, top with 1 tsp of Sev or Aloo Bhujia, and garnish with Cilantro and squeeze 2 drops of lime juice on top.

1.  if you don't get raw sweet corn, you can replace with Frozen corn, then microwave for 1 min in the water.
2. I have added red cabbage as it is there in the fridge and handy,  while it adds color and crunch. If you are not a fan of cabbage, skip this with no doubt.
3. When you are eating vegetables raw, cutting them into the very thin and small pieces makes it inviting, while hiding the raw smell.
4. Almonds are my protein source in this snack, you can use cashew or peanuts. if you are allergic to nuts then skip it.
5.Coriander powder is the chat kick in this recipe and it is vital.

I have sent this recipe to Jabeen's IftarNights Event.

Until we meet again here,
Take Care
-Mythreyi

Call it a Copy Cat or Inspired by recipe, but I have come up with this recipe from the inspiration my tastes buds got when witnessed Street Corn Wheels dish at LazyDog restaurant. I always love to explore variety dishes with seasonal vegetables and fruits when they are abundant in the season. There are several reasons for me to go ga ga about seasonal, one is seasonal vegetables are naturally nutrient rich in that particular season and second reason usually they are very inexpensive in that season. Sweet Corn is one such vegetable that is abundant in summer season. As I have made several sweet corn dishes already, today these 'Street Corn Wheels' came to my mind and that thought resulted as this tasty experiment that turned out be spicy, sassy and delicious side dish. Here is the recipe for you, now it's your turn to mesmerize your family and/or guests! Njoy!

When I overloaded my kitchen with Sweet Corn recently this spicy fusion rice dish happened to put the good use for left over rice and which in turn did some magic in Lunch Box! This recipe is totally made up by me, if you want to alter some ingredients, veggies and method, feel free to do that! Here is my version!

Spicy Mushroom Sweet Corn Rice

Ingredients:
Mushroom - 1 cup
Sweet Corn - 1 cup
Left Over Rice - 2 cups
Onion - 1/3 cup ( chopped)
Oil - 1 Tbsp
salt - 1 tsp
Coriander Powder - 1/2 tsp

Spicy Paste:
Red Chili - 4
Cilantro - 1/2 cup

Preparatory Steps:
Grind Red Chili and Cilantro in small mixie grinder into smooth paste.

Method:

1. Heat non-stick pan, add Oil to it. Once the oil is hot, add chopped onions to the pan. Sauté for 2 min until onions become translucent.
2. Add chopped Mushroom to the pan and stir fry for 2 min until you notice mushrooms get wilted. Then add Sweet Corn and fry along with Onion and Mushroom. Add salt and coriander powder to the pan and coat vegetables well. Now add prepared Red Chili and Cilantro paste to the pan and combine well until all the veggies are coated. 
3. Add Rice to the pan and gently fold it up side down until rice is well combined with veggies and spices. Stir-Fry on high for 3 to 4 min, until rice starts getting browned. Taste and adjust any salt and seasonings at this point. Switch off the Stove and Serve immediately or pack in lunch box.

Take a close peek! Yum!

Perfect for Lunch Box!

Here are some related Categories:

Lunch Box Recipes   OR  Variety Rice Dishes

Another complete look!

will be back with another interesting fusion rice recipe,
stay tuned until then, Happy Cooking!
-Mythreyi

This is a easy peasy recipe that transforms your left over rice into perfect lunch box item for you or your kiddos. You can serve 2 serving of veggies along with this rice with less effort. Since i served Sweet Potato and Broccoli Saute to kids, Broccoli became one of their favorite and Abhi is always a fan of Corn (Though he misses the Fresh Baby Corn from BLR days), so this combination of veggies and rice is a real treat for him in his lunch box. Here is the recipe, Njoy!

Broccoli and Corn Rice

Ingredients:
Cooked Rice - 1 cup
Broccoli - 1/2 cup ( or 5 florets)
Sweet Corn - 1/2 cup
Spring Onion - 2 spears
salt - 1 tsp
black pepper - 1/4 tsp
curry powder - 1/2 tsp
Oil - 1 tsp

Preparatory Steps:
steam the broccoli florets or microwave for 1 min on high. Thaw the sweet corn and microwave for 1 min.

Method:

1. Heat Oil in the non-stick pan.
2. Add chopped broccoli, followed by sweet corn. 
3. Add salt and black pepper and mix it well with veggie.
4. Add cooked rice to the pan and stir-fry for 2 to 3min.
5. Add curry powder and mix it well. Taste and adjust all the seasonings.
6. Top with Spring Onions and switch off the stove. Pack in your kiddo's lunch box or serve warm for evening dinner.

Tips:

• usually I make this dish with left over rice.
• this is one way to sneak veggies to your kids diet.
• I have used less spices as I made this for kids, you can increase the amount of spcies accoridng to your taste.

Will meet you here with one more recipe, until then take care,
-Mythreyi

As Sweet Corn or Baby corn is Abhi's favorite vegetable, I try to include corn in as many dishes as possible and he enjoys too. Today I am featuring a recipe with corn which he enjoys as a morning breakfast or evening snack item. Here is the recipe for you...

Corn Cheese Toast

Ingredients:
Whole Wheat Bread Slices - 2
Butter - 1 tbsp
Sweet Corn - 1/2 cup ( frozen)
Shredded Cheese - 1/4 cup
black pepper - 1 tsp


Method:

1. Heat the Non stick pan.
2. Apply the butter on one side of the bread on two slices. Toast it lightly in the pan ( on the butter side down)
3. Thaw the corn in microwave or thaw them by placing in the water for 5 min.
4. Add 1 tsp crushed black pepper and shredded cheese to the corn and mix it well.
5. Place this corn mixture in the bread slice and top with another slice. 
6. Press gently and toast it on two sides on the pan.
7. Take it out from the pan and cut diagonally and serve it after 5 min ( allow it to cool inside).

Sit back and enjoy while your kiddos snack on this item....Oh Yeah! That is what I did today... :-)

Snack On until we meet here again
-Mythreyi

My son Abhi is fond of Baby Corn, when you ask what is your favorite vegetable, with out thinking he says 'Baby Corn'. That's why I try to use Baby Corn as much and in almost anything for him, like in Pulao, Pizzas, Noodles or Currries. I love the fresh baby corn kernels that are available here in Bangalore. In states, I have never seen the fresh ones, only the one from Cans. The fresh ones are sweet and soft tastes great. Today he asked to make something with Baby Corn, when I searched for the new recipe, this Sanjeev Kappor's recipe come out as winner with a new Name. My son absolutely loved these fritters and kept asking, 'when will you make those baby corn things, maa!!' :-) Here is the recipe, Enjoy!

Baby Corn Cigars

recipe adapted from : Chef Sanjeev Kapoor
Ingredients:
Baby Corn Kernels - 12 to 15
Ginger Garlic Paste - 1 tsp
salt - 1 tsp
black pepper - 1/2 tsp
chat masala - 1 tsp
cilantro ( coriander leaves) - 1 Tbsp

For Batter:
All Purpose Flour - 2 Tbsp
Corn Starch - 2 Tbsp
Salt - 1 tsp
Red Chili Powder - 1 tsp

Oil - for deep frying


Method:
Make slight slits to the Baby Corn Kernels very carefully with out breaking. Add Ginger Garlic paste, salt, black pepper, chat masala and cilantro to a medium bowl. Mix well. Add the baby corn to the bowl, coat the baby corns with these masala (gently rub this on to kernels). set it aside and marinate for 15 minutes.

Mean while, mix all purpose flour and corn starch in a bowl, add water little by little and make a smooth batter. add salt and red chili powder. Heat the oil for deep frying. Once the oil is hot, dip the marinated Baby Corns in the batter and drop into oil. Fry them until they turn golden brown color. Serve them hot with Ketchup or Chili Garlic sauce!



As the name says due to Baby Corn shape, these look like cigars, though I did not buy into this name (as I hate smoking..), my son kept calling them 'Baby Corn Things', Thank God! I did n't have to explain him, about the name. These generation Kids na, are very curious and want to know the reason about everything and anything. :-).

Tips:

• To make the slits for baby corn use garnish knife. It helps not to break the baby corn.
• As this is for kids I have used less spices, you can increase the spices according to your taste.

Take care and have a wonderful night!
-Mythreyi

So far I have given several spicy game party snack ideas for your upcoming Superbowl gathering. Here is another one, but the beauty of this recipe is it is quick, simple, colorful,  crispy, crunchy, yummy and will be ready in 15 minutes. Voila!! don't you call it a super bowl snack keeper recipe! The basic idea is same as Jalapeno Crostini (meant for spicy lovers) that made few years ago for Super Bowl. Here is the recipe, Njoy!

Colorful Corn, Peas Cranberry Crostini

Ingredients:
French Bread or Italian Bread - 10 slices
Sweet Corn - 1/2 cup (frozen)
petite peas  - 1/2 cup ( frozen)
dried Cranberries - 1/3 cup
salt - 1/2 tsp
black pepper - 1/4 tsp
olive oil - 1 Tbsp
dry basil - 1 tsp ( optional)



Method:

1. Pre-Heat Oven at 350 F.
2. Thaw the Sweet corn and Peas in the microwave for 1 min.  Take a Small bowl and, mix Corn, Peas, Dried Cranberries and add salt and black pepper. 
3. Arrange the bread slices on the baking sheet. Mix dry basil into Olive oil and brush the loaf (bread) with Oil.
4. Add a spoonful of corn and pea mixture on to bread slice and spread it evenly.
5. Place this baking sheet in the oven and bake it for 10 min. 
6. Once it is done (you will notice golden edges on the bread) take them out of the oven and serve them warm and have them immediately not to lose any flavor. Yummm, I know now you are ready to make another batch...these quick bites are quite addictive!

• Today I have used Italian Bread in this recipe,to make the spreading easier, I have spread the mixture on the each half ( foot long) and baked it and then sliced into 1 inch width sticks. 
• If you use French Pre-sliced loaf it will be less thick than Italian bread and become more crispy and you will get defined uniform Crostini. 

Cabbage is one vegetable which tastes good in many forms, raw, stri-fry sauteed, pressure cooked. Oh, some thing is smelly now, Aha, the mention of the last form 'pressure cook'. Cabbage gives you some pungent smell when it gets pressure cooked. My mom used to make a fry by pressure cooking it and with the addition of fresh ground Ginger Chili paste  and grated coconut. It tastes superb, as long you can bear the smell while cooking it.  I took some hints from my mom's version but avoided pressure cooking. And, Today, I made a Cabbage and mixed veg stir fry, and surprisingly my kids loved this version. Here is the Recipe for you, Enjoy!

Cabbage Mixed-Veg Stir Fry

This is a very simple and less spicy version and goes very well with rice or rotis as well. Actually, I liked it with Rotis better than Rice. The color and crunch in this curry makes it unique and tastes very good with your soft chapati or roti or pulka. For your Little one you can roll this curry in Chapati and serve.

Ingredients:
Onion - 1 small
green chili - 3
Cabbage - 1 small
Green Beans - 1/2 cup (chopped)
Carrot - 1/2 cup (chopped)
Sweet Corn - 1/2  cup - frozen

oil - 1 Tbsp
ginger - 1 inch stick
garlic - 3 or 4 cloves
cumin seeds - 1 tsp
Turmeric Powder - 1 tsp
salt - 2 tsp
black pepper - 1 tsp
Curry leaves - 10
cilantro - 1/4 cup
Spring Onions - 1 Tbsp ( chopped)


Method:

1. Chop the cabbage, onions, green chili  and set aside. Thaw the american sweet corn. 
2. Boil 1 cup of water in the stock pot. add 1 tsp of salt.
3. Add carrot and green beans once the water is boiling. After 5 min add the chopped cabbage and sweet corn. 
4. let them cook for 5 min. And switch of the flame and drain the vegetables.
5. Heat non-stick pan and add the oil. Once the oil is hot, Add the cumin seeds, followed by ginger, curry leaves, green chili, garlic, chopped onions.  Add turmeric powder and spring onions and saute for 2 to 3 min.
6. 
7. Add the drained vegetables to the pan and mix them well. 
8. Now add salt and black pepper and stir fry them on high for 2 min. Close the lid and cook on low for 2 min. 
9. Add the Cilantro and mix the vegetables well and Turn off the heat. 

Cabbage Mixed-Veg Stir Fry

Note:  

• For this curry cutting the vegetables into very thin pieces is very important. 
• Green chili and Ginger combination always enhances the flavor of cabbage.
• If you want to make it spicy, you can add 1 tsp chili powder also, before simmering. 

Take care until then
Ba Bye
-Mythreyi

Since I made Veggie Patties at Home with all different kind of vegetables, these days I am almost reluctant to buy veggie burger patties from stores. This time I want to give a twist by adding some protein and complex carbs. The leftover brown rice was the first initiative for this recipe and my love towards Black Bean Fire Roasted pepper patties was the second. Here is the recipe for you and enjoy!

Black Bean Brown Rice Patties

Ingredients:
Black Beans - 1 can ( you can use fresh also)
Brown Rice - 1 cup ( cooked)
Boiled Potatoes - 2 medium
Red Pepper - 1/2 cup
Sweet Corn - 1/2 cup
Carrot -        1/4 cup
Broccoli -  1/4 cup
Curry Powder - 1 Tbsp
Paprika - 1 Tbsp
Salt  - 2 tsp
Black Pepper  - 1/2 tsp
Cilantro - 1/3 cup
Corn Starch - 2 Tbsp
Oil - 1 Tbsp


How to Make It:
1. Wash and Drain the Black Beans
2. Mash the Black beans roughly and add cooked brown rice, boiled potatoes and mix it very well
3. Add the vegetables, Red Pepper, Sweet Corn, Carrot and Broccoli. Mix it very well with beans and rice
4. Add Curry Powder, salt, black pepper and paprika.
5. Add Cilantro, Mix it very well  so that bean and vegetable mixture is well infused with spices
6. Keep it a side for 30 minutes. The mixture get moist
7. Now add the corn starch and mix and mix it well until it becomes dry.
8. Make Big Rounds and Flatten it in your palm ( like thick patty size)
9. Take the non- stick pan and add oil to it.
10. Cook the patties on two sides until they get roasted.



Let them cool make your Yummy sandwich right way or store them in ziplocs and keep them in the freezer for  the future use. Once you try and taste this, i am sure you won't to turn into to those store bought patties anymore.

I am sending this My Love for Legumes Event at Sandhya's Kitchen, started by Susan at Well Seasoned Cook.

I am also sending this to Wholesome Wholegrain Cooking Brownrice for Dinner Event at Cooking with Siri, started by Sanjeeta at Lite Bite.

I am also sending this to Food Pallet Series - Brown at TorView Toranto.



Take care until Next time
-Mythreyi

After making my Marvelous Marble Idli with Red Cabbage, I was able to use only some of the cabbage. When ever I open the fridge this purple beauty (still have some left) reminding me that I have to use my head around this cabbage head and need to explore some more recipes. In that quest, I have come across this recipe at Sheela's Delectable Victuals. The minute I see it, couldn't resist to make it, as kids are still in the bed,  I was able to get some clicks to post step by step with picture details.

This is such a fast, easy recipe, by the time hubby is home (from his yoga class), it's a surprise appe-teezer  for him. This looked tempting, tasted yummy and very healthy (I know it's a hard combination to find it.).

Red Cabbage Sweet Potato Bullets

As hubby is not a big fan of cabbage, (and that too this red cabbage) I didn't even make it a point for him to try. He came home and said they look nice and started eating one by one. I was so thrilled that he liked it and finished most of them (saying to myself , Yes I did it, I made him eat cabbage, I think mom instincts does not know that it is hubby and not Abhi). :-)



Make your hubby try some cabbage now, Here is the recipe for you and enjoy!

Adapted from: Delectable Victuals
Ingredients:
Sweet Potato - 1
Red Cabbage - 1 Cup
Bread Slices   - 2 ( I have used Multi Grain)
salt - 1tsp
Red Chili Powder/ paprika  - 1 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Curry Powder - 1 Tsp
Corn Starch  - 1 Tbsp
Bread Crumbs - 1/3 cup ( or enough to roll the bullets)
Oil - 1 tbsp




Preparation:
1. First Boil the Sweet Potato, I have boiled ( in a bowl of water) it in microwave for 8 min. Let it cool, peel the sweet potato cut into cubes.
2. Chop the Red cabbage into thin slices ( 2 inch long). ( will be moderate for bullet shape)
3. Chop the Bread into small slices.
4. Mix all the above along with salt, paprika, turmeric powder, coriander powder. and set aside for 5 min. The salt will bring the moist from the vegetables. Again mix it it becomes like a dough now.

5. Add the Corn Starch and Curry Powder and mix it well.

6. Make small rounds and make them like logs (abt 2 inch or similar to bullet shape).

7. Take the Bread Crumbs in a wide plate and roll these bullets into bread crumbs so that all sides are coated with crumbs evenly.

8. Take a wide non stick pan and add the oil. Add these bullets to the pan.


9. Keep it on medium heat and let the bullets roast (light brown) evenly turning them on all sides.


10. Transfer them to platter and serve them hot with Tomato Pudina ( Mint) sauce.



Hint:

• I have used spices moderately, to serve as snacks for kids also. If you want much spicy adjust your spices accordingly.
• I have used corn starch and curry powder for rich texture and more flavor, which is different from the original recipe.
• If you don't have the Red Cabbage or Sweet Potato, you can alternate with Green Cabbage and Potato or Potato and Baby Spinach. 

I am also sending this to Virtual Potluck Party by PingKohr at Ping's Pickings.

Take care until next time
-Mythreyi

This simple rice dish prepared in Thai Style is balanced with adequate amount of spice and softened with sweet baby corn, flavored with Sweet Basil Herbs. This sure tickles your tongue and rejuvenates your taste buds. Don't trust me, try it for your self  :-) Here is the recipe, Enjoy!

Baby Corn Basil Fried Rice

Ingredients:
Rice ( cooked) - 2 Cups
Baby Corn Kernels -  6 to 7
Thai Green Chili - 1 or 2
Crushed Red Pepper flakes - 1 tsp
Red Chili Sauce - 1 tsp
Chili Garlic Sauce - 1 tsp
salt - 2 tsp
black pepper  - 1/4tsp
Oil - 2 tsp
Basil - 8 to 10 leaves (fresh)
Lime Juice - 1 tsp

Method:

1. Heat Oil in the non-stick pan. Once the oil is hot, add the crushed red pepper flakes.
2. Slice the green chili length wise and add it to the pan. Chop the baby corn length wise ( 1 inch sticks) and to the pan and stir fry for 2 min.
3. Add salt,black pepper, Red Chili sauce, Chili Garlic Sauce. and Fry it on high flame for another 4 to 5 minutes. 
4. Add the cooked rice and mix it well, so that the rice is coated and sauteed with all flavors. Taste and adjust the seasonings. 
5. Add the chopped basil leaves to the pan and cook for another 2 min. Finally add the lime juice and Turn off the heat and Transfer it to the serving bowl. 

And serve hot, this tastes good when it is hot, so serve it immediately after you made this. This will be perfect for Dinner for Two for those Friday Nights or will be good for lunch box when you have left over rice.

Tips:

• This rice is little spicy in nature. If you want less spice version, reduce the crushed red pepper flakes and green chili in amount. or in addition add Tomato Sauce (ketchup).
• Crushed Red Pepper Flakes are very important for this recipe. You don't have them handy, crush the red chilies in the mortar. (usually i save all my extra red pepper flakes seasonings that comes with Domino's Pizza :-))
• Adding the red pepper to the oil makes it spicy and will coat the rice with adequate spice. That is the secret tip in this recipe...
• Though you made this ahead, make sure you heat it up for 1 min in microwave before serving.
• I have used Sweet Basil in this recipe, you can replace that with Thai Basil also.