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
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 - 265.1kcal 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
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
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 - 699.3kcal Protein ; 30.2 g Carbohydrates : 65.3 g
Serves : 3 Time required : 45 minutes
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
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
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.