Corn Cuisine

Corn Cuisine

Author: Prabhjot Mundhir
Format: Paperback
Language: English
ISBN: 9788178061443
Code: 9357F
Pages: 148
List Price: US$ 5.00
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Publisher: Unicorn Books
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Corn - the very mention of the word conjures up visions of hot, tasty, freshly roasted, golden corn cobs relished with gusto during the summer and rainy season. But there is much more than just that. A versatile grain, it can be boiled, ground, grilled, roasted and cooked in numerous ways. An array of exotic dishes can be experimented and enjoyed.Make Mexican Tacos, Italian Polenta, Chinese Chicken-Corn Soup, American Corn Bread, Methauries, and other fancy veg and non-veg dishes. These mouth-watering delicious treats can easily be prepared at home. Sure to tickle your taste buds and satisfy your palate! Surprise your guests. Let them wonder at your expertise in making every corn recipe they can think of. Known for its high fibre and carbohydrate content, it is a boon for the health-conscious too. 60 corn recipes for all occasions, a bonanza for all corn lovers!

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About the Author(s)

Prabhjot Mundhir - a freelance journalist is known for her expertise in culinary arts and delicious innovative recipes. She has won various food competitions and is well known for her cookery classes. Her other widely acclaimed books are "Nutritious Mushroom Recipes, Paneer Bonanza and Microwave Cooking made easy.


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1. Tomato and Corn Chowder
2. Corn Dumplings Soup
3. Chinese Chicken Corn Soup
4. Chicken, Shrimps, Sweet Corn Soup
5. Corn and Mushroom Chowder
1. Corn and Mushroom Salad
2. Innovative Chicken-Corn Salad
3. Tuna Fish and Corn Salad in Baked Spinach Ring
4. Corn, Carrot, Cauliflower, and Coconut Salad
5. Pungent Corn Salad
6. Beetroot and Corn Salad
1. Makai Ghoogni
2. Yummy Corn Balls
3. Cornmeal Swirls
4. Corn Pancakes
5. Tacos
6. Basic Tortillas and Enchiladas
7. Cream Crackers topped with Chicken-Corn mixture
1. Corn Stuffed Chilli Wada
2. Cornflake Chewda
3. Corn Fritters/Pakoda
4. Steamed and Tossed Cornmeal Balls
5. Popcorns
6. Steamed Corn on the Cob
7. Stir-fried Baby Corn Fingers
8. Steamed Corn Cups
Main Cours
Side Dishes
1. Bhutta Salan
2. Corn Koftas in Rajasthani Gravy
3. Corn Upma
4. Corn and Spinach Delight
5. Okra, Baby Corn, Shallots and Cherry Tomatoes Surprise
6. Corn on Eggplant Roundels
Main Course
Roties and Pulao
1. Moughlai Roti with Corn Stuffing
2. Corn and Baby Corn Pulao
3. Corn Methauries with Orange Rayita
4. Basket of Makki-ki-Roties
5.Corn Bread (American Style)
Main Course
Baked Dishes
1. Polenta
2. Corn and Vegetable Souffle
3. Baby Corn Pizza
4. Corn Pudding
5. Meatless Corn Pie
6. Baked Beans and Corn Bake
7. Corn Patties Baked
8. Chilli Corn A La Creme
Main Course
1. Bhutta-N-Keema
2. Baby Corn and Chicken in Chilli-Garlic Sauce
3. Fish Monte Carlo
4. Prawns and Baby Corn
5. Mutton Mince and Corn Rava (Dalia)
6. Fish and Corn Cutlets With Corn Sauce
7. Two-crust Chicken, Corn and Vegetable Pie
Sweet Treats
1. Cornflake Bars
2. Corn Hulwa
3. Cornmeal Muffins
4. Cornflake Cookies
5. Corn and Coconut Cake with Custard Sauce
Dressings for Salads
1. Mayonnaise
2. Mustard Sauce
3. Cheese Cream Dressing
4. Simple French Dressing

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Sample Chapters

(Following is an extract of the content from the book)
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Moughlai Roti with Corn Stuffing
For Roties
Wheat flour ... ¼ cup
Cornmeal ... ¼ cup
Refined flour ... ¼ cup
Semolina ... ¼ cup
Curds ... ¼ cup
Salt ... ½ tsp
Sift together all the flours and salt; use curds and water to make a soft and pliable dough; cover and keep aside for 30 minutes. In the meantime prepare the stuffing.
For Stuffing
Fresh Corn, grated ... 1 cup
Carrot, grated ... ½ cup
Spring Onion, chopped ... ½ cup
Green Pepper, chopped ... ½ no
Coriander, chopped ... ¼ cup
Chilli sauce ... 1 tbsp
Cooking Oil ... ¼ cup
Eggs ... 3-4 nos
Cheese, grated ... ½ cup
Seasonings ... to taste
A few paper napkins
Preparation and Cooking
1. Heat 1 tbsp oil in a pan and stir-fry chopped onions for 1 minute.
2. Add corn and cook for 2 minutes, stirring all the time.
3. Add pepper and carrot; stir for a while and add chilli sauce and other seasonings. Break one egg and mix it with corn stuffing for binding. Cover and keep aside.
4. Once again knead the dough for Roti and divide it into equal sized portions.
5. Heat a tava/griddle or a non-stick pan.
6. Roll each portion of dough into a 6-7" disc and cook it on tava from both the sides.
7. Finish cooking all the rolled discs (roties) this way and keep them covered and warm.
8. Beat rest of the eggs in a shallow dish and keep aside.
9. Finally, pour a few drops of oil on the non-stick tava/griddle; heat it up and lower the heat; soak one roti at a time in beaten egg and place it on hot griddle; cook it from both the sides, using a little oil.
10.Sprinkle some grated cheese and chopped coriander; place 1 tbsp heaped corn and vegetable stuffing in the centre of the roti and fold it from both the sides. Wrap a paper napkin folded in half around it and serve.
Serve hot with Green chutney, Tomato sauce and finely sliced Salad as a snack or a light meal.
Use cooked and shredded Chicken or Minced meat along with corn as a stuffing.
You may use leftovers of Tandoori or Roasted Chicken shreds for stuffing.
Cooking time: 10 minutes for making dough; 10 minutes for making stuffing and 30 minutes for cooking roties and assembling.

Baby Corn and Chicken in Chilli-Garlic Sauce
Baby Corn ... 250 gm
Chicken breast ... 1 no
Chilli-Garlic sauce ... ½ cup
Tomato puree ... ½ cup
Spring Onions with greens... 4 nos
Vinegar ... ¼ cup
Corn flour ... ¼ cup
Egg ... 1 no
Chicken stock ... 1½ cups
Oil ... for frying
Salt ... to taste
Parsley, chopped ... 1 tbsp
Preparation and Cooking
1. Cut chicken breast into 1-inch squares or thin strips and marinate with vinegar, salt and 1 tbsp chilli sauce for 2 hours.
2. Clean and finely chop spring onion with greens.
3. Heat oil for frying.
4. Sprinkle corn flour over the marinated chicken pieces (saving 1 tsp for thickening the gravy); add beaten egg and mix them well; deep fry in moderately hot oil and place on kitchen paper.
5. Heat 1 tbsp oil and saute chopped spring onions in it. Wash baby corns and saute in the same oil.
6. Add tomato puree; chilli-garlic sauce, 1½ cups chicken stock and salt.
7. Boil the stock and the baby corns for 3 minutes on high flame. Add chicken pieces and simmer it.
8. Mix 1 tsp corn flour with 3 tbsp water and pour it into the simmering gravy. Boil for a minute or two and then remove.
Garnish with chopped Parsley and serve it hot with steamed or Veg fried Rice.
Cooking time: 2 hrs and 10 minutes for preparation and 25 minutes for cooking.

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