Healthy and Delicious Sweet Corn Paratha

Sweet corns are available during winter days. In monsoon people usually have corn roasted by at road side vendors. Sweet corn is mostly steamed and eaten with a garnish of lime juice and salt. Sweet corn is full of vitamins and fiber. Sweet corn can be included in your wheat dough to make delicious sweet corn paratha.

Here’s the recipe for sweet corn paratha also referred to as Makai ki roti.

Ingredients for Sweet Corn Paratha:

• Wheat flour: 2cups
• Sweet corn: 1 cup
• Green chilly: 2 nos ( chopped finely)
• Coriander leaves: 3 tsp (finely chopped)
• Ajwain ( Carom seeds or Bishop’s weed): ¼ tsp
• Ginger-garlic paste: ¼ tsp
• Cooking oil / Ghee: 4 tbsp
• Salt: as per taste
• Water: as required

Procedure for preparing Sweet Corn Paratha:

Method:

• Remove the corn from the cob and grind in the mixer to form a smooth paste.You can even grate the cob and remove the pulp.
• Add the sweet corn pulp into the dough along with 1 tbsp of oil.Knead the flour to form a hard flour.
• Cover the dough with a wet cloth and let it remain for 20 to 30 mins. The dough will become fluffy and will set.
• Smoothen the dough by kneading for a few minutes.
• Make small rolls (size of a lemon} and roll the dough with a rolling pin. Dip the balls into wheat flour to avoid sticking to the base.
• Put 2 drops of oil a little wheat flour and fold the paratha at 1/3 length. Place the other 1/3^rd length over the first fold. Fold both the open end one over the other like a handkerchief.
• Dip the dough into wheat flour and with a rolling pin to make a thick paratha. Make sure the spread is even i.e not too thick nor thin.
• Heat a tawa / pan and apply little oil on the pan. Place the paratha on the pan. When one side is heated flip the paratha.
• Apply oil / ghee on the top side. Flip the paratha and apply oil on the second side too.
• Maintain low heat to avoid burning of paratha. You will observe the paratha is golden brown color indicating it has cooked.
• Prepare the sweet corn parathas with the remaining dough and place it in a hot pack-casserole or serve them hot.

A good combination with green peas curry, kaju curry,mixed vegetable curry. You can also Makai ki roti serve with raitha, pickle or chutney.

Delicious and healthy Sweet Corn Paratha is ready to serve. You will enjoy the taste and also benefit with the vitamins and fibers that are within the Sweet corn. The aroma of carom seeds and the flavors while making the parathas will increase your appetite.

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KAJU CURRY

Kaju curry is very popular in Indian cuisine. Kaju curry is a royal dish and it is prepared during special and festive occasions. Kaju curry is prepared with a lot of variations. You can add paneer, capsicum, green peas. Today I’ve attempted the recipe with potatoes.

During the lent season when non veg dishes are not prepared in Christian homes, they take to preparing kaju curry when they have guest at home.

Serves – 4

Ingredients:

Raw Cashew nuts: 1 cup

Potato :  1 medium size ( peeled and diced)

Onion : 1 small size ( chop it to fine pieces)

Green chilly: 1 no ( slice it into halves- lengthwise )

Coconut milk: 1 cup

Turmeric powder: ½ tsp

Chilli powder: ¼ tsp

Coriander powder: ½ tsp

Ginger – garlic paste: ½ tsp

Garam masala powder: ¼ tsp

Oil: 2 tsp

Salt to taste)

Coriander leaves / Kothmir : 3 tbsp for garnishing

Procedure for Kaju curry:

Method:

• Soak dry kaju in water for 30 mins. Drain water. If you are using tender kaju then you need to sauté it in oil.
• Heat oil in a pan / non stick kadai.
• Fry onions, potato, green chilli. Saute and when it is partially cooked add soaked kaaju / fresh kaju.
• After two minutes add the powders.Lower flame.
• Saute and add the coconut milk. Mix and do not allow it to boil.
• Let it simmer on low flame for 5 mins. Garnish with coriander leaves and roasted kaju
• Delicious kaju curry is ready to be served with Chapathi / Pulka or Hot rice.

Go ahead and try the cooking this recipe.