CORN THE WORLD OVER
Corn is winning the world over. We bring you recipes prepared from corn from across the world. Rice is used as a staple food for a large number of countries. Rice is used in other forms too. Here are rice recipes in various forms.
SPINACH AND CORN SANDWICHES INGREDIENTS:
2 slices sandwich bread 6 tbsp butter
1 cup spinach puree 3 tbsp olive oil 1 cup corn niblets 2 tsp oregano powder 1 tsp garlic paste
1/ cup mayonnaise 2 Butter the bread slices and keep aside
Heat the butter and add the corn niblets together with the garlic paste and the oregano powder. Stir fry and add the spinach puree. Cook over low fire till the mixture begins to thicken. Put off the heat and mix in the mayonnaise. Spread this mixture on a slice. Cover with another slice and enjoy the sandwich
SOUTH AFRICAN CORN TOMATO SOUP INGREDIENTS:
3 cups tomatoes cut into quarters – eyes removed (you can substitute this with tomato paste) 1 cup corn niblets 1 chopped onion 2 tsp basil leaves 3 tbsp butter salt and pepper to taste
To obtain tomato paste: You will need to cut the tomatoes in quarter. Pressure cook the tomatoe still tender. Cool to room temperature. Run in a blender and then pass through a strainer to remove the seeds. This gives the soup a richer red colour and the taste is also different. Heat the oil and fry the onions till translucent. Lower the heat and mix in the corn. Fry for 2-3 minutes and mix in the tomato paste. Add another 2 cups of water and bring to a boil adding salt and pepper. Boil and stir and bring the soup to the desired consistency.
VEGETARIAN CAZUELA (CHILEAN STEW) INGREDIENTS:
200 gm pumpkin peeled, seeded and cut into medium sized pieces 4 potatoes cut into quarters 2 corn with cobs cut into four rounds each 3 tbsp olive oil 1 medium sized onion finely chopped 1 tsp oregano 1 tsp cumin powder 1 cup carrots peeled and cut into one inch circles 1 green capsicum cut into one inch pieces – seeds discarded 1 small stalk celery 100 gm beans cut into one inch pieces 1 cup shelled peas 5 tsp chopped cilantro – or coriander leaves 1 cup cooked rice pepper to taste salt to taste
Heat the oil and mix in the veggies together with the corn on the cob pieces. Stir gently adding the spices and cook for 2-3 minutes. Reduce the heat and add enough boiling water and cook the corn cobs and veggies. Also add the cooked rice and cook over low heat, stirring from time till the stew begins to thicken and the veggies are softened. Ladle into bowls taking care to serve the veggies in each bowl. A heartening stew on a cold winter night.
ONIGIRI OR RICE BALLS FROM JAPAN INGREDIENTS:
1 cup sushi rice
1/ cup avocado – peeled and de 2 seeded 1 tsp pickled ginger – cut into very small portions 1 tbsp rice vinegar 2 tbsp chopped scallions
1/ cup toasted sesame seeds 2 pinch of salt
Cook the sushi rice with one and a half cups of water to obtain rice which is sticky. You can add salt while cooking
For filling: Mash the avocado in a mixing bowl. Add the rest of the ingredients and your filling is ready.
To mould the sushi: Use a sushi mould. Use a small portion of the prepared sushi rice and place at the bottom of the sushi mould. Place a small portion of the filling on top of this layer of rice. Now take some more of the prepared sushi rice and cover the filling with another of the cooked sushi rice. Use the second part of the mould to press the sushi down so that the filling remains in the centre of the sushi rice. Unmould, cut into circles and roll each circle in toasted sesame seeds and serve.
If you don’t have sushi moulds you can mould ‘rice balls’ with the cooked sushi rice. Wet your palms with water. Take a small portion and spread it on one palm. Place a small portion of the filling in the centre and roll over so that the filling is in the centre.
Alternately – you could mix all of the filling in the sushi rice and mix well. Well your palms and shape a small portion each in your wet palms into a round ‘rice ball’.
2 cups corn niblets 3 jalepenos – finely diced – seeds discarded 1 medium sized onion finely chopped 2 cups fresh corn kernels 8 cloves garlic, minced 1 tsp cumin powder 1 tbsp paprika 200 gm tomatoes – cut into quarters 6 eggs
1/ cup crumbled feta cheese 2 2 tsp parsley or cilantro salt to taste
We have given a slight twist to this recipe and used a smaller portion of tomatoes with less tomato gravy as a result. Heat oil in a pan. Add the onions and fry till translucent. Mix in the jalapeños and corn and the garlic and cook till golden brown. Add the spices and also mix in the tomatoes. Cover with a lid and cook on low fire till the tomatoes have shrunk in size. Break the eggs – one at a time taking care that the yolks do not break. Place the eggs carefully in a saucepan . Once you have collected the eggs in the saucepan, gently transfer into the pan so that the eggs cover the mixture. Cover with a lid and allow the egg yolks to set. Sprinkle the cheese and cilantro and cook for further 2 minutes. Serve with pita bread or garlic bread.
THAI STICKY RICE WITH MANGOES INGREDIENTS:
1 cup small grained rice 21/ cups coconut milk 2 2 tsp sugar sweet mangoes for serving 2 pinches salt
Soak the rice in water for one hour. Drain out all the water and then cook the rice in the coconut milk adding salt and sugar. Stir till sugar melts.
Cover and cook over low heat covering with a lid. Cook till rice is tender and remain a little sticky.
Serve chilled or at room temperature with a helping of sweet mangoes.
arm and delicious Baked Custard Style Rice Pudding with cinnamon and raisins is simple to make and uses ingredients you may already have on hand!
3 cups full cream milk 1 cup fresh cream 5 tbsp powdered sugar
1/ tsp cinnamon 2 11/ cups cooked rice 2 3 tbsp raisins 3 beaten eggs 3 drop vanilla essence
Heat the milk and bring to a boil. Lower the heat and continue to stir till the milk is reduced to three fourths. Mix in the rice, cinnamon, raisins and essence. Continue to stir. Put off the heat and cool completely to room temeperature.
Once the milk is cooled add the beaten eggs and lace in a casserole.
Heat an oven and bake in a pre heated oven at 160 degree C and allow the pudding to set. Once the pudding is firm to touch, remove from the oven and serve hot at room temperature or chilled.
Corn shakshuka Thai sticky rice with mangoes