Sweet Corn Vegetable Soup

Ingredients:

1 tin. Sweet corn

½ cup- Sweet corn kernels, boiled

1.25 litres- Vegetable stock

8- French beans, chopped

½ cup- Cabbage, chopped

1- Carrot, sliced

1 cup- Green peas

2 ½ tbsp. Corn flour

¾ tbsp. Sugar

Salt to taste

½ tsp. White pepper powder

½ tsp. Black pepper powder

Method:

1. In a heavy bottomed wok, add the tin sweet corn and vegetable stock, mix.

2. Add the chopped beans, carrot, cabbage, green peas, boiled corn and stir to mix. Cook for 5 mts on medium flame.

3. Mix the corn flour in 4 tbsp. of vegetable stock or water and keep aside.

4. Add sugar and salt to the simmering soup and cook further for 3-4 mts.

5. Add white pepper powder and black pepper powder, and mix well.

6. Add the corn flour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls and serve.

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Sweet Corn Kachori

Ingredients:

For the dough: 

2 cups- All-purpose flour (Maida)

4 tbsp. Oil

Salt to taste

2 pinches of Baking soda

1 tsp. Sugar

Water

For the stuffing:

1 ½ cup- Sweet corn, boiled

3-4 Green chilies, finally chopped

1 tsp. Cumin seeds

1 tsp. Mustard seeds

1 tsp. Ginger-Garlic paste

2 tbsp. Coriander leaves, finally chopped

1 tsp. Chaat masala (optional)

¼ tsp. Turmeric powder

Salt to taste 

Oil for deep frying

Tamarind chutney

Green chutney

Sev for Garnishing

Method:

1. For the dough:  Sieve the maida with baking soda and salt and then mix it well with sugar and oil, then add little water and knead into a stiff dough and then cover it with a muslin cloth and keep aside for half an hour

2. For the stuffing: Grind ¾ cup boiled corn coarsely and then keep aside.

3. Heat 2 tsp. oil in a pan, add mustard seeds, ginger-garlic paste, green chilies and fry for 1-2 minutes.

4. Add corn, coarse corn paste, coriander leaves, cumin seeds, salt, chaat masala, turmeric powder and mix well and cook for 5 minutes and then keep it aside to cool.

5. For the kachori: Knead the dough again, and make small balls out of the dough and flatten them in the middle with your finger.
6. Place the 1 tsp. of stuffing in the middle and roll again to make a kachori and in the same manner repeat it for the rest of the dough and mixture.

7. Heat oil in a pan, when its hot deep fry the kachori on a medium flame till golden brown and crisp, drain on a kitchen towel.

8. Make a hole in the middle of the kachori and put tamarind chutney, green chutney and top this with the sev and serve.

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Sweet Corn Fritters

Ingredients:

1 ¼ cup- All-purpose flour

4 tbsp. Cold sparkling soda water

1 tsp. Baking powder

350 gm. corn kernels

1 tsp. Paprika

2 tbsp. Coriander leaves, chopped

½ tsp. Black pepper powder

Salt to taste

4 tbsp. Olive oil

Method:

1. Combine the all-purpose flour, soda water, baking powder and little water in a bowl and whisk together to form a smooth batter.

2. Stir in the corn kernels, paprika and coriander leaves.

3. Season with salt and black pepper powder. Refrigerate for 15 minutes until chilled.

4. Heat the olive oil in a shallow frying pan over medium-high heat.

5. Stir the batter and then carefully drop a spoonful into the pan-it should spread out to be 3-4in (7.5-10cm) across. Stir the batter again and add 2-3 more spoonfuls, depending on the size of your pan, and working in batches, cook for 4-6 minutes, turning once, until golden brown.

6. Remove with a slotted spoon or spatula and place on paper towels to drain.

7. Serve with garlic mayonnaise and a crisp salad.

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Creamed Corn Salad

Ingredients:

2 cups- Corn kernels

½ cup- Cucumber, diced

¼ cup- Red onion, diced

½ cup- Tomato, chopped

¼ cup- Scallions, chopped

5 tbsp. Sour cream

Salt and Pepper to taste

1 tsp. Vinegar

2 tbsp. Olive oil

2 tbsp. Coriander leaves, chopped

Method:

1. Combine corn, cucumber, red onions, tomatoes and scallions in salad bowl.

2. In a separate bowl, blend sour cream with salt, pepper, vinegar, olive oil and coriander leaves.

3. Add sour cream mixture to corn and toss gently to coat.

4. Chill and serve.

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