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Corn Casserole , Corn Salad with Macaroni & Sweet Corn Kofta Curry


By niya's world (Visit website)





Corn Casserole

( Corn and mushroom baked with cheese )

Serves : 4
Time required : 40 minutes

Ingredients

1 cup ( 200 g ) corn ( fresh or frozen )
1 cup ( 150 g ) mushrooms
1/2 cup ( 100 g ) diced chicken
200 ml mushroom soup or 1 1/2 packet mushroom soup mix ( make sauce with 1 cup water )
1/2 cup ( 100 g 0 cooking cheese
2 tablespoon ( 30 g ) butter
Salt and black pepper to taste

Method

Mix all the ingredients, Reserve half of the cheese for later use.

Grease a baking dish and pour the mixture into it. Sprinkle remaining cheese on the top. Bake at 400 * F or 200 * C for 30 minutes. Serve hot with corn bread.

Nutritive value of each serving - 265.1 kcal
Proteins : 17.1 g
Carbohydrates : 17.6 g
Fat : 13.6 g




Corn Salad with Macaroni

( A bowlful of salad topped with mayonnaise )

Serves : 4
Time required : 5 minutes

Ingredients

1 1/4 cup ( 250 g ) corn , cooked
1 1/4 cups ( 250 g ) cooked macaroni
1 bell peppers , chopped fine
1 boiled egg , chopped fine
1 stalk celery , chopped fine
3/4 cup ( 150 g ) diced chicken or ham ( optional )
1 ( 80 g ) tomato , diced
1 ( 80 g ) cucumber , diced
1 small ( 50 g ) diced paneer
1 lettuce ( preferably iceberg lettuce ) , shredded
1 1/4 cups ( 300 ml ) mayonnaise

Method

Toss all the ingredients , except mayonnaise, together in a large salad bowl. Add the mayonnaise and mix thoroughly , but gently. Serve immediately with garlic bread.

Nutritive value of each serving - 699.3 kcal
Protein ; 30.2 g
Carbohydrates : 65.3 g



Sweet Corn Kofta Curry

Serves : 3
Time required : 45 minutes

Ingredients

For the Koftas :

2 cups grated corn
2 bread slices , soaked in water and squeezed
1/2 cup boiled and grated potato
1/2 cup finely chopped methi leaves
1/2 cup chopped coriander leaves
1/4 cup cornflour
1/2 cup gramflour
1/2 cup finely chopped onion
3 - 4 green chillies , chopped fine
Salt to taste

To prepare koftas :

Mix all the kofta ingredients and roll into small balls. Deep fry in hot oil till light brown. Keep aside.

For the gravy :

4 tomatoes, blanched
2 tablespoon ghee
4 cm cinnamon
2 cloves
2 cardamom
Salt to taste
1/2 teaspoon sugar
2 tablespoon fresh cream
2 tablespoon coriander leaves , chopped fine
1 tablespoon fresh cream

Grind to a paste :

2 onions
2 green chillies
1.5 cm ginger
1/2 teaspoon turmeric powder
3 -4 red chillies
4 garlic flakes
1 teaspoon salt

Method

To prepare the gravy :

Grind the tomatoes and extract pulp. Keep the puree aside.

Heat the ghee in a kadai/ frying pan. Add cinnamon , cloves and cardamom. Fry for a minute on low heat.

Add the ground masala paste and fry for four to five minutes.

Add tomato puree , salt , sugar and enough water. Boil for a while just before serving. Arrange the fried corn koftas in a serving dish. Pour the hot gravy over the koftas.

Garnish with fresh cream and coriander leaves. Serve hot with parathas / chapati / rice.


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