Corn Raita Recipes

RAITA

Steps:

• In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
• Add cucumbers and tomatoes; toss and chill before serving.

TOMATO-MINT RAITA

Steps:

• Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
• Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.

CORN RAITA

Steps:

• In a serving bowl put the yogurt, sour cream,corn, water and salt to taste.
• Add a little more water if the yogurt mixture is still too thick.
• Stir until smooth.
• In a small frying pan put the oil, mustard seeds, and cumin seeds.
• Heat over high heat until the mustard seeds have popped for about 10 seconds.
• Stir in the minced green chili pieces and cook until they soften.
• Remove from heat and stir in the hing and curry leaves. If desired, you can also add the corn here at the end rather than putting it in the yogurt right away.
• Pour the seasonings into the yogurt and stir to blend.
• Garnish with cilantro.
• I like to let this sit about 30-60 minutes before serving so that the flavors can marry before serving.

CORN PANCAKE RECIPE | SWEET CORN NUTRI ROASTIE | SWEETCORN PANCAKE

Steps:

• firstly, in a mixi jar take ¾ cup sweet corn and blend to smooth paste.
• transfer the corn paste to a large bowl.
• add 1 cup rava, 2 tbsp besan, ¼ tsp turmeric, ½ tsp chilli flakes and ½ tsp salt.
• add water as required and mix, combining everything well.
• soak for 20 minutes or until the rava is soaked well.
• further add ½ cup sweet corn, 1 carrot, 2 tbsp capsicum and 3 tbsp spring onion.
• mix well making sure everything is well combined.
• also, add ½ tsp eno and 2 tbsp water and mix well forming a frothy batter.
• further, take a pan and heat 3 tsp oil and corn batter spreading uniformly.
• cover and simmer for 2-3 minutes or until the base is roasted well.
• flip over and roast on medium flame.
• you can also prepare appe using the same batter.
• cover and cook until the base is roasted well.
• roast both sides until it turns golden brown.
• finally, enjoy a corn pancake or corn appe with chutney or sauce.