Masala Avalakki II

Masala Avalakki II is very simple and easy to prepare. It has the nice tangy and spicy flavor loaded with vegetables .

Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Ingredients

• 1 cup poha (flaked rice /avalakki) 
• 1 cup mixed vegetables (corn, onion
  

  

  Masala Avalakki II

• capsicum)
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1/2 tbsp Peanut
• 1-2 green chilies, finely chopped (opt)
• 2-3 Tsp Curry leaves powder
• Hing-pinch
• Tumeric-pinch
• Salt to taste
• 1 tbsp. grated fresh coconut (opt)

Method-

Soak the poha in water for 5 minutes. 

Wash thoroughly and drain the water completely.

Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal , hing, turmeric and stir fry.

Add green chillies, add vegetables sauté well.

Next add soaked avalakki, salt and mix well.

Add curry leaves pwd , coconut , coriander leaves mix carefully.

Serve  Masala Avalakki II hot.

Curry leaves powder 

Ingredients

Curryleaves-1 bunch

Kalamiri-5-8

Dhani-1 tsp

Tamarind-1/2 tsp

Method

Roast curry leaves, Kalamiri, tamarind, dhania well. Once cool grind into fine powder.

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Corn Sabudana Vada

Corn Sabudana Vada  is a fried snack made from sago/ sabakki with sweet corn.  This is a favourite Maharashtrian snack made from Tapioca pearl. Enjoy this version made from sweet corn with a hot cup of tea..

Corn Sabudana Vada

 

Ingredients:   

• 1 cup Sago (sabudana)
• 2 cup Potatoes, boiled and grated
• 1/2 cup sweet corn steamed
• 3 tbsp Roasted peanuts,
• 5-6 Green chillies, finely chopped
•  Fresh coriander leaves, finely chopped
• 1 tsp Jeera/Cumin seeds
• Salt  to taste
• Oil  to deep fry 

Method: Corn Sabudana Vada Recipe

Soak the Sabudana in enough water for about 3-4 hours.

Once soft, drain the water.

Add steamed corn, grated boiled potatoes, chilies, coriander leaves, 

crushed, roasted peanuts, salt, jeera, and mix well to form the dough.
Make small balls and flatten it. Set it on a plate.

In a kadai, heat  oil, slowly slide in the vadas, deep fry till golden brown on both sides.

Drain on absorbent paper.

Serve this gluten free  Corn Sabudana Vada hot with chutney or sauce.

Perfect for fasting or as a light snack, it offers a delicious balance of textures and flavors. With the right blend of spices and a crispy exterior, these vadas make for an irresistible treat that’s both satisfying and wholesome. 

Whether served with chutney or enjoyed on their own, Corn Sabudana Vadas are sure to please any palate!

Don't forget to check other delicious recipes from "Sabudana" under Ingredients Search


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Pudina Corn Rice

Pudina Corn Rice is an easy sweet corn and mint flavored rice. Mint leaves with coconut, spices and corn makes it a tasty one pot meal. 

Pudina is a herb commonly used in Indian cooking. It is used in a variety of dishes such as chutneys, raitas, and salads. It has a refreshing taste and aroma along with many health benefits.

Pudina Corn Rice

Ingredients:

1. 1 cup rice
2. 1/2 cup corn steamed
3. 1 cup mint leaves/pudina
4. few green chillies, chopped
5. 1/2 cup coconut shredded
6. 1 tbsp. chopped coriander leaves
7. 1/2 tsp. mustard seeds
8. 1 tsp. cumin seeds
9. 1/2 tsp chana dal
10. 1/2tsp urad dal
11. Few Cashews nuts
12. 1 tbsp. lemon juice 
13. Salt to taste
14. 2-3 tbsp. oil

Method: 

Cook rice and spread it on a plate to cool. 

Meanwhile, blend mint leaves, coconut, chillies in without adding water.  

Heat oil in a pan, add mustard seeds, jeera, chana dal, urad dal, 

cashews once done, add mint mix and fry for 10 minutes. 

Next add corn, salt and mix well. 

Add rice, lemon juice and mix well. 

Serve Pudina Corn Rice hot with raita and papad.

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"Be brave. Take risks. Nothing can substitute experience."Paulo Coelho 

Corn Sabudana

Corn Sabudana  can be made as filling breakfast for a good start of your day. Absolutely delicious and tasty and easy recipe , try it out!!.  

A blend of sweet corn with delicious sabudana makes it perfect and filling !  

An easy gluten free vegan delight!  

It's a good source of Carbohydrates!

Corn Sabudana

 

Ingredients

• 1 cup sabudana(sago) 
• 1-2 Green Chilies finely chopped
• Few peanuts fried
• 1 boiled and peeled potato
• 1/4 cup steamed corn
• 2 tsp Oil
• 1 tsp Jeera /Cumin seeds
• 1 Pinch Hing (asafoetida) 
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 tsp Lemon juice 
• Salt to taste 
• Coriander leaves-few
• Curry Leaves-few

Method

• Wash the sabudana in water 2 -3 times. and soak it in water for about 3-4 hours in water and use it when they become soft and double in volume.
• Heat the oil/ghee in a pan fry peanuts and keep it aside, Next add cumin seeds, mustard seeds, chana dal urad dal and hing. Once done add the green chilies and curry leaves.
• Add the chopped potatoes and stir well. Let them cook till they are light brown on the outside. Add sabudana mixture, steamed corn and mix gently. Let it cook for 10 - 15 mins .
• Then add fried peanuts and salt. Mix well.
• Garnish with coriander leaves.
• Sprinkle some lemon juice over it and serve Corn Sabudana hot.
• Adjust the spices/ salt as per your taste and preferences.

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Don't forget to check other delicious Upma ,Sabudana recipes.

Cucumber Corn Kosambri

Cucumber Corn Kosambri /salad is a wonderful healthy combination. Easy to make. 

Kosambri or salad can be made with different kinds of raw and fresh vegetables and a dash of seasoning , try this version too.

Ingredients

Cucumber Corn Kosambri

• Cucumber-1 cup finely chopped
• Sweet corn-1 cup (steamed)
• Carrot - 1 cup grated.
• Gooseberry/Amla - 2 shredded
  
• Green chilies-2-3 finely chopped
• Few Coriander leaves Chopped 
• Salt as per taste

Seasoning

• Mustard -1/2 tsp
• Chana dal/Urad Dal-1 tsp
• Hing- pinch
• Curry leaves
• Oil-1 tsp

Method -

In a large bowl, mix the corn, carrot, cucumber. Add salt, chilies and shredded amla and mix and toss well. Add seasoning and mix well. Enjoy with Rasam rice, Chapati or just like that.

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Corn Aloo Paratha

Corn Aloo Paratha is very healthy and nutritious , mashed corn with spices with boiled potato  makes it tasty and delicious.

Ingredients  

• Wheat flour 3 cups

• Potato 2  (boiled and mashed)
  

• Corn 1 (cup steamed)

• Red chilly pwd1/2 Tsp

• Garam masala pwd1/2 Tsp 

• Dhania jeera pwd-1/2 tsp

• Salt to taste   

• Ghee or oil for frying   

• Jeera-few 

To grind

• Pudina leaves-few
• Coriander leaves-few
• Green chilies- 1-2
• Ginger- 1/2 tsp shredded 

    

Method

1.Knead the flour with water, a little salt, oil into a soft dough. Cover it for 4-5 hours.

Blend corn with green chilies, ginger, coriander, pudina leaves into a paste. Do not add water

2.In a Kadai heat oil, add  jeera, fry .Then add the blended paste  and fry well next add garam masala powders, and fry for a while. Add the mashed potatoes, salt and mix well. Fry till dry set aside to cool. Divide the mixture into balls. 

3.Make a small chapati with the dough, keep this ball in the middle and bring all the sides together, flatten them with your fingers, or use the rolling pin to make the paratha.

4.Heat a tava, put in the paratha, turn on both sides till done.

Add oil or ghee all around the edges, fry both sides, 

carefully turning over until evenly brown. 

Serve very hot with pickle, chutney  or curds. 

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 "Sometimes you have to stand alone..just to make sure you still can..."

Poha Corn Cutlet

Poha Corn Cutlet is an interesting snack recipe. 

Made from leftover Avalakki or Poha and mixed with potatoes and corn makes it crispy from outside and soft and delicious from inside.

Healthy and tasty, an easy way to get your kids eat vegetables.

Poha Corn Cutlet

Preparation Time: 15m 

Cooking Time: 30m 

Yield: Serves 8

Recipe Type: Appetiser

Ingredients

• 2 potato - boiled
• 1/2 cup Left over Poha
• 1 cup-sweet corn
• 2 Green Chillies - finely chopped
• 1 tsp garam masala pwd
• 1/2 tsp Dhania Jeera Pwd
• 1/2 tsp bhath Pwd
• 1/2 tsp chaat masala
• 3-5 tbsp Bread crumbs for coating
• salt for taste
• Few Coriander leaves
• Oil for making the cutlet
• Topping
• Onion-1/2 cup finely chopped
• Tomato-1/2 finely chopped
• 1 tsp red chilli pwd
• 1/2 tsp lemon juice
• salt for taste
• Method -  Cook Potatoes in pressure cooker. Peel and mash the potatoes well. In a bowl, add sweet corn, potatoes, salt, leftover Poha, masala pwds, coriander leaves, salt and mix well. Divide the dough into small balls and shape it into any shape -round or heart shaped. Roll it over the bread crumbs so it is coated well. Keep cutlets to set it well for 5-10 mins. Next heat a pan or tawa add 1 tbsp oil, place 2-3 pieces of cutlet and cook in slow to medium heat until it becomes crusty and brown, turn to other side and cook again until done if needed drizzle some oil, repeat same for rest of pieces.
• Mix the items mentioned under topping in a bowl. Serve the hot corn cutlet with the toppings and sauce. It tastes delicious, do try it out! 
•  Nutrition (Estimated)

• Per Serving (2 cutlets)
  Calories: Moderate–High
  Carbs: High
  Protein: Moderate
  Fat: Moderate (depends on frying method)

  Best enjoyed in moderation. Values are approximate.

1. 

   
   
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Corn Chili Cheese Sandwich

Corn Chili Cheese Sandwich Corn Chili Cheese Sandwich is a perfect recipe that can be enjoyed as snack or lunch. A right mix of vegetables, with cheese and seasoning. Try it hot on a nice rainy day or over a relaxing weekend, you will definitely enjoy it! Prep Time: 15mins Cook Time:20 Mins Total time:35 mins Servings: 4 Author: Smita

Ingredients   Capsicum(finely chopped) - 1/2 cup

Sweet Corn - 1/2 cup

Onions(finely chopped) - 1/2 cup

Pepper pwd-1/2 tsp

Green chillies(finely chopped) - 2

Salt - to taste. Italian seasoning-to taste Chaat masala-to taste Butter Bread Mozarella Cheese Green chutney

Method:  In a bowl, add chopped capsicum, sweet corn, onions, green chilies, salt, pepper powder, seasoning in a bowl and mix it well. Next add Mozzarella cheese and mix it again. Take bread slice and apply green chutney and butter. Place this mix on the bread slice, cover this with one more bread slice. Toast it in the toaster. Serve this sandwich hot with tomato ketchup. Thanks for stopping by..

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Sweet Corn Rice

Sweet Corn Rice is rice blended with healthy sweet corn and spices. Enjoy hot with Sabzi, gravy or raita. Kids will love it.

Sweet Corn Rice

Ingredients

• 1 cup basmati rice
• 2 tsp jeera
• 1 inch cinnamon
• 1 bay leaf
• 1-2 cloves
• 2-4 pepper
• 1-2 green chillies
• 1/2 cup steamed sweet corn
• Water as req
• 2 tbsp oil or ghee
• Cashews-few (roasted)
• salt as required

Method-

Soak the basmati rice in water for 30-40 minutes.(or follow instructions on the packet) 

Heat oil in pan, next add the spices and fry, add the soaked rice and sauté for 1-2 mins.
Add salt and required water. Cover and cook till the rice is done, once done add the steamed sweet corn mix the rice carefully and serve hot with sabzi and raita for your choice.

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The best thing about the future is that it comes one day at a time.Abraham Lincoln 

Sweet Corn Sevai

Sweet Corn Sevai is an interesting and quick recipe. The corn with tomato and onion mix makes the sevai tangy, tasty and delicious.  Simple and easy to prepare.

Vermicelli Upma is a quick, healthy and easy South Indian Breakfast recipe.

Sweet Corn Sevai 

Ingredients

• 1 cup vermicelli
• 2 tomatoes finely chopped
• 1 onion finely chopped 
• 1 cup sweet corn (corn from the cob)
•  curry leaves-few
•  1 tbsp oil
•  ½ tsp mustard
•  1 tsp urad dal
•  1 tsp chana dal
•  1/2 tsp jeera
•  Salt -for taste
•  peanuts-few roasted
•  Water-as per inst
•  Hing-pinch
•  Turmeric-pinch
• 3-4 green chilies

Method: Add little oil in a pan, roast the vermicelli well and keep it aside. Next add oil, fry the peanuts and keep it aside. Next add mustard seeds, followed by urad dal, chana dal ,and jeera, hing, curry leaves, turmeric, green chilies and sauté well. Now, add onion fry well. Add tomatoes and cook till it becomes mushy. Add the sweet corn salt, and mix. Next add the vermicelli and add boiled water. Cook till the water evaporates. Add the fried peanuts and mix well.  Serve hot.

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"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

This was published in the newspaper-
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Cheese Corn Balls

Cheese Corn Balls is yummy rich crispy snack which kids will surely enjoy.
The corn and melted cheese is very tasty.

Whether you're hosting a party, planning a cozy movie night, or simply craving a cheesy indulgence, these little bites of heaven are guaranteed to satisfy your taste buds. Easy to make with simple ingredients, these cheese corn balls are a delightful blend of creamy cheese, sweet corn, and a crispy golden coating. 

Let’s dive into this delicious recipe and bring a smile to your face with each crunchy bite!

Let's get cooking!

 Cheese Corn Balls

Ingredients

• 3-4 boiled and grated potatoes
• 1 cup steamed sweet corn
• 1/2 cup of grated cheese
• 1/2 tsp Pepper pwd
• 1/2 tsp Dhania jeera pwd
• 1/2 tsp chaat masala
• 1 tsp All purpose flour
• bread crumbs
• salt to taste 
• Oil for deep frying

Method- 

Mix mashed potatoes, corn, grated cheese, masala pwd, salt.
Dip bread in little water, squeeze,add it to the mix, shape into small balls or any shape you like  pat it accordingly.

Dip it on bread crumbs or chiroti rava. Set it for some time. Heat oil in a vessel, slowly slide in, deep fry the crisps on medium flame till they are golden brown in color. 
Remove on tissue/absorbent paper to remove any  excess oil. 

Serve Cheese corn balls hot with ketchup .

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Veggie Nachos

Veggie Nachos

Veggie Nachos - Party size nacho grande - loaded with veggies, beans and topped with low fat shredded cheese. A perfect evening snack!! A simple side dish that is so easy to put together and taste wonderful!!

Ingredients

• Spicy Nachos- 2 pkts
• Sweet Corn-few
• Cumin seeds-few
• Cheese-1/2 cup shredded
• Capsicum-1/2 cup
• Onion-1/2 cup
• Tomatoes-1/2 cup
• Italian seasoning-1/2 tsp

Method - In a pan or oven safe dish arrange nachos at the base. Generously sprinkle some cheese. Add corn. Sprinkle salt and roasted cumin seeds. Next add chopped bell peppers, chopped onions, chopped onions. Layer it with more cheese. Repeat the process with a second layer of nachos..Spread corn, bell peppers and..onion. Cover the pan with shredded cheese and add few herbs. Bake for 10 - 15 minutes or until cheese is all bubbly and melted. Remove from the oven.

Serve hot with ketchup up on top.

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Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.” ― Bernard M. Baruch