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.

Woman's Era - - Contents - By Roma Ghosh


2 slices sand­wich bread 6 tbsp but­ter

For fill­ing:

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


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.


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.


1 cup sushi rice

For fill­ing:

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.


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

Ital­ian risotto

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