Sweet Corn Song


(penned by Mangala Madhuchand)

Grand Old Corn

Bright when born

Shows up when husk is torn

So so sweet to taste

Yes, can be cooked in haste

Wow… so great! Please don’t waste

This beautiful, dear corn

Lest it feels forlorn.

Spice them up with corns of pepper

How about grated mozzarella

For a scatter?

Sprout them, grind them

To a superfine flour

Mix it to a dough, roll it flat though

To make a tempting tortilla.

Oh I see…you still have

Some kernels leftover?

Oh so sweet….use them up

As filling for quesadilla

Hey, did I hear you say

“Idella namage gothe iralilla!!” *

* This  sentence  is written using kannada language. In English, it means “We didn’t know all of these”


Cooked as curry, served as snack but called by the name of “kosambari”!

Sweet Corn, which has created a niche for itself as a splendid summertime food, is a genetic variant of the maize family and is also known as Sugar Corn. It contains healthy levels of vitamin B complex and minerals, especially iron and is a rich source of fibre. Fibre helps to alleviate digestive problems and stabilize blood sugar levels.  Well known for contributing to overall nourishment, especially when combined with legumes like peas, beans, nuts etc. it is a must add to everyone’s diet.

Sweet Corn, true to its name, is sweet for the tooth and especially when cooked al dente, its tender outside and crispier inside makes one crave for more and more.

Dish Type:  Indian Vegetarian Curry Sweet Corn Kosambari

Preparation Time:  5 min

Cooking time:  15 min

Serves:  4 persons


For boiling:

Sweet corn kernels     200 gms

Water                          (200 ml approx.)

For sautéing:

Oil                               2 tsps

Cumin seeds                1 tsp

Onion                          1 no. (medium size, fine chopped)

Turmeric pwd             A pinch

Salt to taste                 1 tsp approx.

Carrot                          1 no. (medium size, grated)

Sweet corn                  (steam boiled kernels)

Chilli pwd                    1 tsp

Jeera pwd                    ½ tsp

Coriander pwd            ½ tsp

For garnishing:

Coriander leaves         1 tbsp (fine chopped)

Lime juice                   1 tsp approx.

Pomegranate seeds    2 tbsps


Wash carrot, coriander leaves and sweet corn kernels thoroughly in water. Drain out the water and keep aside.

To cook sweet corn kernels, bring water to rapid boil in a vessel. Quantity of water must be just enough for the kernels to be covered. To this rapid boiling water, add sweet corn and a pinch of sugar. Let it cook for about 5 min. Switch off the burner. To retain its sweet taste, do not overcook the kernels. Remove the steamed kernels from water and keep aside.

While water is boiling (i.e., before putting sweet corn)….

Heat oil in a pan. To this add cumin seeds. When it splutters, add chopped onion, turmeric and a pinch of salt. Sauté till onions turn transparent. Now put grated carrot and resume sautéing till carrot gratings are partially cooked. Add boiled kernels, salt, chilli powder, jeera powder, coriander powder and mix them well. Switch off the flame.

Garnish with fine chopped fresh coriander leaves, lime juice and a tiny blob of butter (optional).

Sweet corn kosambari is ready. Serve it warm or cool.

A bit of thought for a bite of food:

To pick fresh corn, just prick a kernel. It should squirt whitish juice. Husks should appear as fresh, tender and green like grass. Size of kernels need to be on the plumper side and spaced snug fit in the cob. Colour of corn is not a determinant of quality.

Cooking corn by steaming for just the optimum time required is considered to be a healthy way of cooking since loss of nutrients is minimized to the maximum extent while still retaining its color and enhancing its taste and texture.

Please do read “Sweet Corn Song” in this blog where you also get to know few other ways of using corn.


Feeling damn hungry? Exhausted? Surprise guests to treat? Here it is…a quick fix recipe! This stunningly simple recipe makes for a perfect snack at all times. Tempting to attempt…Go ahead!

Dish Type: Quick Anytime Snack

Preparation Time: 10 min

Seasoning time: 2 min

Serves: 4 persons


Poha                            250 gms (paper thin variety)

Dry chutney powder   2 tbsp

Raw grated coconut    3 tbsp

Salt to taste                 2 tsp (approx.)

For seasoning

Oil                               1 tsp

Mustard seeds            1 tsp

Peanuts                       2 tsp

Bengal gram dhal       2 tsp

Black gram dhal          2 tsp

Roasted gram             2 tsp

Curry leaves                2 sprigs

Turmeric                     A pinch


Keep poha ready in a big mixing bowl.

To prepare seasoning, heat oil in a small kadai. Put mustard seeds. When they crackle, put peanuts, Bengal gram dhal, Black gram dhal, curry leaves, turmeric and lastly roasted gram in that order.

Pour this on to the poha.

Add salt, dry chutney powder and raw grated coconut.

Mix thoroughly. Let it stand for about 10 min.

Poha mixture is now ready.

Also view “Dry Chutney Powder (Type 1)” and “Dry Chutney Powder (Type 2)” in this blog.


Dry Chutney Powder is the most versatile condiment of South India. It is a spice powder prepared from a combination of roasted dhals, red chillies, dry grated coconut and salt.

Poha also known as Avalakki or flattened rice is available in different varieties. The difference is only in the size and thickness of flakes.


This is a delightfully delicious sandwich that can be done in a jiffy. “Gulkhand” is a rose petal preserve from India, with an earthy sweetness derived by preserving it in sugar and honey. Consuming it has multiple medicinal benefits which will be listed in a separate post.

Dish Type: Quick  Snack

Preparation Time: 5 min

Grill time: 1 min

Serves: 1 person


Bun                              1 no.

Butter                          2 tsp

Gulkhand                     2 tsp

Masala Peanuts          2 tsp


Slice bun into half horizontally.

Spread butter on to each side.

You can also spread butter mildly on the outer brown side also if you wish to toast it.

If toasted, just a mild gentle toast will do. But toasting is optional.

Now spread gulkhand evenly over the butter. Leave little space from the edges.

Sprinkle Masala Peanuts over one of them above gulkhand. Top it by covering with the other half portion of bun.

Gulkhand sandwich is ready


Bun can either be sweet or masala type. We prefer masala type since gulkhand by itself is sweet

Masala peanuts are easily and readily available in bakeries and condiment stores. Recipe for this will be posted separately.

Rose petals mixed with Dry Fruits and Cow Ghee is a very tasty and healthy variety of Gulkhand readily available in Organic shops and Supermarkets.


This is a very healthy, delicious snack, easily prepared with minimum oil and has a good blend of raw and cooked vegetables. The mix can be prepared and kept in the fridge and used later. Aloo Tikkis can also be used as filling either for sandwiches, burger or Vada Pav

Dish Type: South Indian Snack

Preparation Time: 30 min

Cooking time: 15 min

Serves: 4-5 (3 or 4 cutlets for 1 person)



Aloo                             4 nos. (medium size)

Bread slices                 6 nos.

Onion (medium size)  2 nos.

Carrot (medium size)  1 no.

Green peas                  100 gms

Green chillies              6 nos.

Ginger                         1” piece

Curry leaves                1 sprig

Coriander leaves         ½ cup

Turmeric                     A pinch

Chilli powder               1 tsp

Amchur powder          A pinch

Chaat masala pwdr     ¼ tsp

Coriander powder       ¼ tsp

Garam masala pwdr   A pinch

Salt to taste                 (1 tsp approx..)


Cook Aloo in pressure cooker.

While aloo is being cooked, put peas in a vessel with some water and let it boil for 6 to 8 minutes on low flame. When peas is cooked transfer it to a colander to drain the water and let peas cool.

By now aloo would have been cooked. Remove aloo from the pressure cooker. Drain out the water used for cooking aloo. Let the cooked aloo cool for a while.

While peas and aloo are cooling, get ready with the following and keep transferring them to a big mixing bowl say 10” dia:

Finely chopped onions

Grated carrot and ginger

Coarsely ground green chillies

Finely chopped curry leaves and coriander leaves

All powders mentioned under ingredients and salt

Peel the skin of cooked and cooled aloo. Mash them thoroughly and transfer it to the bowl

Mash peas coarsely and put it into the bowl

Dip one bread slice in a flat bowl half filled with water

Remove it immediately. Squeeze out the water thoroughly by pressing the bread slice between your palms. Any more water can now be squeezed with just one hand. The bread slice would have now turned into a lump. Add this lump to the mixing bowl.

Repeat the procedure for all bread slices.

Now mix all the ingredients you now have in the mixing bowl gently but thoroughly. Make sure all the spices, powders, vegetables and bread lumps are well merged with each other.

Make round balls from this mix. Flatten each round ball between your palms.

Keep a flat medium heavy based pan/tawa on a gas burner and let it get heated on low flame

Smear a drop or two of oil on the heated pan
Keep a few of these flattened balls on the pan and shallow fry them

Flip top side down to shallow fry the other side

When both sides are done, transfer them to a plate

Repeat the process till all the flattened balls are done

Aloo Tikki is now ready


Green chutney or Tomato sauce/ketchup are recommended side dishes for Aloo Tikki

Jeera, ajwain and/or saumph seeds may be added (optional)

Lime juice can be used instead of Amchur powder

The prepared mix can also be kept in freezer for a couple of hours before shallow frying them However this is optional

A pinch of rock salt and/or jaljeera powder may also be added

Carrot can also be chopped to fine pieces and cooked instead of grating

¼ cup boiled sweet corns can also be added while preparing mix

For a crispy outer finish, roll these flattened ball on all sides  in a plate filled with bread crumbs

Crushed corn flakes or crushed oats are substitutes for bread crumbs

Bread can be of any type plain, sweet or spicy