Jowar Palak Pizza & Papdi Corn Masalebhat

 #SweetnSpicyAromas

#schooltiffinrecipe #tiffinrecipesforschool #jowarpalakpizza #papdicornmasalebhat

A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Corn Methi Kebab

 #SweetnSpicyAromasl

#methirecipesindian #CornMethiKebab Corn methi cutlets are prepared by grating the corn shells coarsely and mixing them with chopped methi and mashed potatoes .

Basically this is a deep fried recipe which I have modified by avoiding the deep frying procedure.

Intead I have shallow fried the cutlets by using minimum quantity of oil.

This makes these cutlets crispy crunchy and delicious without changing the taste at all .

It is a perfect mouthwatering snack to be enjoyed during rainy season along with hot tea or coffee .

These cutlets also can be served as starters for party or even as a normal evening snack.

Sweet Corn Chicken Soup with Spinach

Having a hot soup in the evening is very comforting  . I regularly make corn soup as this is my family's  all time favorite.  Adding some spinach leaves and chicken makes this soup all the more yummy .

Ingredients : 


1 cup ......................fresh sweet corn kernels
15 to 20 ..................fresh spinach leaves ( don't use the stem )
1.............................onion ( finely chopped )
2 to 3 tbsp............. chicken ( boiled n shredded )
1............................egg
1 tbsp......................oil
1 tbsp.....................corn flour
1/4 cup + 3 cups ..................water
salt
sugar
pepper powder ( optional )



Method :


Boil fresh corn till tender.

Wash the spinach leaves thoroughly and chop them.

Heat oil in a thick bottom vessel and saute onion till translucent.

Now add the corn and chicken and stir for 2 / 3  minutes .

Now add 3 cups water and bring it to boil.

Add salt , sugar as per your liking.

Mix cornflour in 1/4 cup water and pour it in the boiling soup.

Stir continuously for 2 minutes till the soup thickens .

At the time of serving beat the egg vigorously with a fork.

Pour the beaten egg in the boiling soup from a height.

This will form thin threads in the soup .

Also add chopped spinach leaves and cook just for a minute.

While serving sprinkle some pepper powder on top and serve piping hot soup.

Creamy Corn Stir Fry

I love using corn in different dishes. Soft juicy and tender corn adds a very nice crunchy flavor to any dish. It can be made into soup, salad, starters , side dish or even pulavs. You will always find some fresh or frozen corn in my kitchen.

Today the dish which I am making is one such versatile dish which can be used as a side dish with pulav or rotis. It can also be used as a filling in sandwiches or can be had just like a snack. You will be amazed by the simplicity of this dish and will definitely love it.

Ingredients :

2 cups .....................fresh tender corn kernels
2 ............................onions ( finely chopped )
2 ............................green chillies ( finely chopped )
1 cup ....................milk
2 tbsp....................fresh cream
2 ..........................cheese slices ( I used britannia )
2 tbsp....................ghee/ butter
salt


Method :

In a pan heat ghee and add chopped onions and chillies and saute.
When the onion becomes translucent add corn and saute again for 5 to 10 minutes.
Add salt and milk and cook till tender and all the milk evaporates.
In the end add fresh cream stir for 2 minutes.
Add cheese slices and cook till cheese melts.
The corn should be soft , creamy and cheesy.
Serve as a snack or with rotis.


Linking this to potluck-party-cyber-style   @ Jagruti's Cooking Odyssey

Corn Spinach Soup

At present we Mumbaikars are experiencing a very pleasant cold climate in the evenings and sometimes chilly mornings . And having a hot comforting soup at such times in the evenings is very satisfying.

I love winter season because you don't feel tired and also the fruits and vegetables are available in plenty . Needless to say that I had brought lots of fresh vegetables from the market and so didn't get time to make an elaborate dinner . So decided to make a soup instead with some salad. 


Actually I wanted to make a simple sweet corn soup as I had bought some fresh tender sweet corn kernels but ended up adding some fresh tender spinach leaves and the the result was amazing. The soup tasted too good and did not take any extra time as such . The happy satisfied faces of all the family members was a well deserved reward .

 

Ingredients :

1 cup ......................fresh sweet corn kernels
15 to 20 ..................fresh spinach leaves ( don't use the stem )
1.............................onion ( finely chopped )
1 tbsp......................oil
1 tbsp.....................corn flour
1/4 cup + 3 cups ..................water
salt
sugar
pepper powder ( optional )



Method :

Boil fresh corn till tender.

Wash the spinach leaves thoroughly and chop them.

Heat oil in a thick bottom vessel and saute onion till translucent.

Now add the corn and 3 cups water and bring it to boil.

Add salt , sugar as per your liking.

Mix cornflour in 1/4 cup water and pour it in the boiling soup.

Stir continuously for 2 minutes.

The soup will become thick.

You can adjust the thickness of the soup by adjusting the cornflour used.

While serving sprinkle some pepper powder on top and serve piping hot soup.



Linking this to potluck-party-cyber-style   @ Jagruti's Cooking Odyssey

Corn Cutlets

I read about this recipe when I was surfing the net for various recipe sites. I found this recipe in vahrehvah.com a site by wellknown chef Mr Sanjay Thumma. He has many wonderful recipes with very useful tips . I have prepared corn cutlets in many other ways but when I prepared it as mentioned in the above site they were softer and more delicious as compared to other varieties. Since then I usually follow this method only .  Since these cutlets are shallow fried on a non-stick pan very little oil is consumed .Thus a super tasty yet healthy dish is ready for you. So lets start the recipe :



Ingredients :

2 cups ....................fresh american corn
2...........................onion finely chopped
10 - 12.................garlic flakes
1 inch...................ginger chopped
4 to 5 .................cut green chillies
a fistfull....................fresh coriander
1 cup...............roasted channa daal (bhajki daal/ dale)
1 tsp...................turmeric powder
1 tsp.................garam masala ( I didn't use)
1/2 cup ...............maida
salt
sugar
Oil for shallow frying



Method :

Boil the corn adding little salt and sugar in pressure cooker till soft.
Grind this corn coarsely without adding water and keep aside.
Also grind together garlic , ginger, chillies, channa daal and coriander without adding water.
The mixture should look coarse as in picture.
Add the ground corn, above coarse mixture, onion , salt and sugar.
If the mixture is sticky add little maida so that you can form the cutlet shape.
Shallow fry in non stick pan using little oil .
Serve hot with tomato ketchup or any dip of your choice.

Sending this to Nithu's   event guest hosted by  Latha




Linking this to the event  fast-food-not-fat-food



Also linking it to lets-party-festive-special-event

Sweet corn noodle soup (with eggs)

Since the last two days it was raining in Mumbai and it actually looked like finally the rainy season has  started .

At night we felt like having something hot and light . So I decided to make this Hot soup which is not at all spicy to taste but has a delicious flavour and light on your stomach.

To make it a complete meal I added some noodles and eggs to it.


Ingredients :

1 No...................American Corn cob
1 tbsp ...............finely chopped carrot (I didn't use as I didn't have)
1 ......................finely chopped onion
1 ...................finely chopped capsicum
1/ 2 pack...........noodles (I used normal size Maggi )
2 ...................whisked eggs
2 tbsp .............cornflour
1 tsp ..............pepper powder
Sugar as needed
Salt as needed
Oil



Method :

Separate the corn from the cob and wash it .
Add some salt and sugar to it and pressure cook it till soft.
Heat oil and stir fry onion till transparent.
Add carrot cook for 2 to 3 minutes.
Add capsicum and just stir for a minute and add cooked corn.
Add water and  noodles and cook.
When noodles are cooked add pepper and add salt and sugar if needed.
Mix the cornflour in 1/2 cup water and add to the soup.
Let the soup thicken.
At the time of serving add whisked eggs to the soup stirring continuously.
Serve garnished with soya sauce.