Corn pongal

Ingredients

2/3 cup broken corn

1/3 cup greengram dal

Salt to taste

2 tsp ghee

1/2 tsp pepper

1/2 tsp cumin seeds

Few cashews

Few curry leaves

1/4 tsp ginger paste

Slightly dry roast the broken corn till a bit hot. Pressure cook the dal, roasted broken corn and salt with 3.5 cups of water till soft.

Heat the ghee and add cashews. When slightly golden brown, add cumin seeds, pepper, curry leaves and ginger paste and add it to the pongal. Mix well.

Serve hot with chutney/sambar.

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Broken corn upma and a Free E-Book

Ingredients

1 cup broken corn

2 tsp oil

1/2 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

1 big green chilli broken into pieces

3 cups water

1 onion chopped finely

1/2 cup vegetables (carrot, beans, capsicum, cabbage and some peas) [optional]

Salt to taste

Finely cut coriander leaves

Dry roast the broken corn just until its hot. Heat oil, add the mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies, curry leaves and onions. Fry for 2 minutes. If you are adding vegetables, add at this stage. Then add water, salt and allow it to come to a boil. Stir in the corn and when it gets thick, transfer to a vessel and pressure cook for 2-3 minutes. Garnish with coriander leaves and serve with chutney/sambar of your choice.

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Broken corn paniyaram

When you grind batter with broken corn and blackgram dal, you can make idlis, dosa and paniyarams with the same batter.

Ingredients

1 cup Corn idli /dosa batter

1 small onion chopped

Finely chopped coriander leaves

1/2 tsp ginger paste

Few curry leaves

2 tsp oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal

1 tsp chopped green chillies (optional)

Heat 1 tsp oil and add mustard seeds, blackgram dal and bengalgram dal. When it splutters, add the curry leaves and add it to the batter. Add coriander leaves, chopped onions, green chillies and ginger paste to the batter and mix well.

Heat the paniyaram pan and add a few drops of oil in each hole. Pour a spoon ful of batter in each hole and cook on medium flame till golden brown on one side. Slowly turn and cook on other side as well. If you want the paniyarams to be more crispy, add a few more drops of oil.

Serve hot with chutney/sambar of your choice.

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Broken corn dosa

Ingredients

1 cup blackgram dal (urad dal)

2 cups broken corn kernels (cornmeal)

Salt to taste

Oil as reqd

Soak the dal for 1/2 hour. Soak the broken corn kernels in warm water for an hour. Grind the dal till smooth paste and then add corn kernels. Grind again for a few minutes. Add salt as required. Ferment the batter for 4-5 hours.

Heat the tava and spread a ladle full of batter to make dosa. Put a few drops of oil and cook till crisp. Serve hot with side dish of your choice.

* The batter is same like broken corn idli.

* The dosas are very crisp as compared to normal dosas when made thin and soft if make thick

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Broken corn idli

Ingredients

1 cup blackgram dal (urad dal)

2 cups broken corn kernels (cornmeal)

Salt to taste

Soak the dal for 1/2 hour. Soak the broken corn kernels in warm water for an hour. Grind the dal till smooth paste and then add corn kernels. Grind again for a few minutes. Add salt as required. Ferment the batter for 4-5 hours.

Grease the idli plates with a bit of oil and pour a ladle full of batter into the plates. Steam the idlis in the cooker. After a few minutes, pierce the back of a small spoon to check if it comes out clean...else steam cook for a few more minutes.

Serve hot with spicy sidedish.

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