Sweet Corn Sandesh

 

            Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy Sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes or cut into slices. They are a great festive dessert or can be enjoyed as and when desired.

              

           These days Sandesh can be found in various flavors. So try out this vibrant and appealing Sweet Corn Sandesh, where the paneer is combined with the corn puree to make this delicious and appealing Sandesh. Molds can be used for shaping it or made into round or oblong balls. So check out the step by step pictorial recipe to prepare this regional dessert.

• 2 cups Sweet Corn
• 200 gms. paneer, mashed
• 1 tsp. ghee
• a pinch of saffron soaked in 2 tbsp. milk 
• 1/4 cup castor sugar
• 1/4 tsp. cardamom powder
• 1 tsp. slivered pistachios, almonds, few dried rose petals & few strands of saffron to garnish

           Puree the sweet corn and strain it. Set aside. 

           Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

          Transfer to a non-stick pan and add rest of the ingredients. 

           Mix everything well and keep stirring continuously on a low flame till it leaves the sides of the pan.

          Transfer to a greased bowl / plate and garnish with slivered pistachios, almonds, few dry rose petals and saffron.

           You can give any shape of your choice. You can also use a mold here. Make similar Sandesh following the same method. 

          Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

                     Puree the sweet corn and strain it.

Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

         Transfer to a non-stick pan and add rest of the ingredients. 

               Mix everything well and keep stirring continuously.....

                      Keep stirring.... on a low flame 

                     till it leaves the sides of the pan.

                  Transfer to a greased bowl / plate.

        Garnish with slivered pistachios, almonds, rose petals & saffron.

Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

Sweet Corn Egg Fried Rice

 

           Chinese Egg Fried Rice is a yummy street food and is very popular in all Chinese restaurants. It is very quick and easy to prepare right at home. Assorted veggies that is easily available can be added. The eggs can be either scrambled or made into an omelet and then cut into strips. For a veg. version, simply skip it. 

           In this recipe, I have sweet corn kernels too along with green chili sauce, tomato sauce and peri peri sauce. You may also add soy sauce if preferred. Do adjust the sauces accordingly. This is a simple and a wholesome one pot meal - Chinese style, which can be relished with or without any side dish. So check out the step by step pictorial recipe to prepare my version of this great comfort food.

• 2 cups cooked rice
• 2 eggs, whisked with a pinch of salt
• 2 tbsp. butter
• 1 tbsp. + 1 tsp. olive oil
• 3-4 garlic clove, chopped
• 1 onion, sliced
• 2-3 green chilies. chopped
• 1/3 cup sweet corn kernels
• 1 tsp. salt to taste
• 1/4 tsp. pepper powder
• 1 tsp. red chili flakes
• 1 tsp. peri peri sauce
• 1 tsp. tomato sauce
• 1 tsp. green chili sauce
• 1 tbsp. chopped coriander leaves

         Heat 1 tsp. oil in a pan. Add the beaten egg and keep stirring till it is well scrambled. Keep aside.

         In the same pan, heat the butter and remaining oil. Add the garlic and sauté till it changes color. 

         Now add the sliced onion and stir fry till it turns slightly brown in color. 

         Add the chopped green chilies and the sweet corn kernels. Sauté for 1-2 minutes.

         Then add the cooked rice, salt to taste, pepper powder and red chili flakes. Sauté for 2-3 minutes. 

          Add all the three types of sauces and mix well. Continue to stir fry for 1-2 minutes. 

          Finally add the scrambled eggs and chopped coriander leaves. Combine everything well and serve as is or with any non-veg. dish. 

          

Heat 1 tsp. oil in a pan. Add the beaten egg & keep stirring till it is well scrambled. Keep aside.

                    In the same pan, heat the butter & the remaining oil.

                     Add the garlic & sauté till it changes color. 

      Now add the sliced onion & stir fry till it turns slightly brown in color. 

        

Add the chopped green chilies and the sweet corn kernels. Sauté for 1-2 minutes.

Then add the cooked rice, salt to taste, pepper powder & red chili flakes. Sauté for 2-3 minutes. 

          

Add all the three types of sauces & mix well. Continue to stir fry for 1-2 minutes. 

                      Finally add the scrambled eggs

                   and chopped coriander leaves. Combine everything well.

                     Serve as is or with any side dish. 

          

Sweet Corn Shrikhand

 

          Shrikhand is a traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavored with saffron and cardamom powder for the original version. 

         So, check out my version of this yummy Shrikhand, where I used some low fat yoghurt along with the reduced puree of sweet corn. It makes for a perfect summer treat and turns this humble dessert healthy and delicious.

           

           Be sure to have this visually appealing dessert chilled for a divine experience. I simply love to dig into this melt-in-the-mouth delicacy. This was my first try at making this Sweet Corn Shrikhand and it turned out just amazing. 

           It is perfect for any festive occasion and is a great party recipe too. You can also relish it as an after-meal dessert. Garnish as desired and Voila!! You have a yummy and a fuss-free healthy dessert in a jiffy. So check out the step by step pictorial recipe to prepare this sweet indulgence. 

• 2 cups yoghurt (I used low fat)
• 2 cups sweet corn
• 2-3 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tbsp. chopped pistachios, few corn kernels & few strands of saffron to garnish

           Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

           Blend the sweet corn along with 1/4 cup water into a puree.

           Transfer it to a pan and simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

           To the hung yoghurt, add the reduced sweet corn and mix well. 

           Now add the powdered sugar, cardamom powder and saffron. 

           Whisk well till smooth and strain it. Refrigerate till serving time.

           Garnish with chopped pistachios, corn kernels and few strands of saffron.

           Serve as a festive dessert, as an after meal dessert or anytime you desire.

Note - 

As it was my first try I realized it's better to strain the blended sweet corn puree first before reducing it. This will help to retain the added flavors. 

Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

Blend the sweet corn along with 1/4 cup water into a puree. Transfer it to a pan.

Simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

To the hung yoghurt, add the reduced sweet corn & mix well.

      Now add the powdered sugar, cardamom powder & saffron. 

                    Whisk well till smooth.

                     Strain it.

                      Refrigerate till serving time.

   Garnish with chopped pistachios, corn kernels & few strands of saffron.

Serve as a festive dessert, as an after meal dessert or anytime you desire.

Sweet Corn & Quinoa Tikki

 

          Fried snacks are anytime welcome by most of us. However, for a change, how about giving them a healthy touch without compromising on the taste and flavor? So check out these yummy shallow fried tikkis, made of Sweet Corn and Quinoa, which is worth a try and tastes absolutely yummy. 

          

          They are very easy and simple to prepare. They are irresistible as appetizers or party snacks. They can also be relished as an evening tea-time snack, inside a bun as a patty or rolled in a chapatti / paratha for a quick snack on the go. 

          Do try them and include them in the menu of any in-house party. All it needs to be done is to mix all the ingredients, make tikkis and shallow fry them to perfection. So check out a step by step pictorial recipe to prepare these amazing tikkis. 

           

• 1 cup sweet corn
• 1/2 cup boiled quinoa
• 1 small onion, chopped
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 3-4 tbsp. coriander leaves, chopped
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tsp. salt or to taste
• 2-3 tbsp. roasted gram flour
• 2-3 tbsp. corn flour
• oil to shallow fry

          Blend the sweet corn without adding any water into a slightly coarse paste. 

          To it add the boiled quinoa, chopped onion, grated ginger, chopped green chilies, chopped coriander leaves, all the dry spices, corn flour and roasted gram flour. Mix everything well. 

           Wet your hands and make flat round tikkis. 

           Heat oil in a pan and shallow fry them in batches, till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with tomato sauce or green chutney.

  Blend the sweet corn without adding any water into a slightly coarse paste. 

                   To it add the boiled quinoa, 

chopped onion, grated ginger, chopped green chilies, chopped coriander leaves, 

roasted coriander powder, roasted cumin powder, red chili powder, turmeric powder, garam masala powder, 

         salt to taste, corn flour and roasted gram flour. Mix everything well. 

                    Wet your hands and make flat round tikkis. 

Heat oil in a pan & shallow fry them in batches, till golden brown on both sides. 

                   Drain on a kitchen towel.

             Serve them hot with tomato sauce or green chutney.