Category Archives: Corny corn

Sweet Corn Pistachio Korma

Sweet Corn Pistachio Korma


From long time, I have been planning to make this Korma. The light green colour looks so gorgeous, the taste is subtle and the flavours are intact. Best served with Cabbage Pulao, puris, roti, phulkas, naan and jeera rice. Yummy Yummy , Tasty Tasty. Pistachio lends a unique taste.


Boiled sweet corn – 2 cups

Finely chopped onions – 1 cup

Finely chopped tomatoes – 1/4 cup

Salt to taste

Water – 1 cup

To grind to a paste

Green chillies -2

Pistachios –  10

Garlic – 4 flakes ( chopped )

Chopped ginger – 1/2 tablespoon

Milk powder – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Chilli powder – 1/4 teaspoon

Cornflour – 1/2 teaspoon

Grind all the above mentioned ingredients  to  a fine paste with little water.

To Season

Oil – 3 tablespoons

Jeera – 1 teaspoon

Asafoetida powder – 1/4 teaspoon

To Garnish 

Finely chopped green coriander leaves –  little


Heat a pan. Season. Fry the onions. Fry on medium flame till golden. Add the chopped  tomatoes. Fry on medium flame till mushy.  Add the ground paste. Fry on simflame till the he raw smell goes . Add the boiledcorn, salt to taste and water.  Cook till the Korma is thick. Switch off the stove. Garnish and serve hot.

Chef’ Tips

1) Use tender corn for best results .

2) A simple Pulao  goes well with a  heavy gravy.


Spicy Corn

Spicy Corn


Spicy Corn with  Veg Biriyani and toasted herbed buttered bread

I still remember the days, we used to go to Prarthana Theatre with the children, they used to have one request all the time. Spicy Corn with  Vegetable Biriyani. They used to love this ever winning combination, plus this Spicy Corn is our family favourite too.

Prarthana happens to be a drive in theatre, we can park the car and watch the movie. We used to carry food from home, the all time favourite Spicy Corn with Veg Biriyani. I am very happy to share this recipe which we have been making for years and enjoying .


Cream style sweet corn( available in cans ) – 1/2 cup

Sweet corn niblets ( available in cans ) – 1/2 cup

Readymade tomato purée ( comes in tetra pack )  – 1 cup

Very finely minced ( chopped very, very finely ) onion – 1 cup

Very finely minced garlic – 1 tablespoon

Very finely chopped green chilli – 1

Boiled , cooled milk – 1 cup

Cornflour – 1 teaspoon

Salt to taste

Kashmiri chilli powder – 1 teaspoon

To Season

Butter – 2 tablespoons

Oil – 1 tablespoon

Cumin seeds ( jeera ) – 1 teaspoon

To Garnish

Crushed kasoori methi – little

Finely chopped green coriander leaves – little

Butter – 1 teaspoon



Heat a pan. Season. Sauté minced garlic on medium flame for 3 minutes. Next, add the minced onions. Sauté on medium flame till transparent. Add the chopped green chilli. Add the tomato purée, salt , chilli powder and stir well. Add the cream style corn and sweet corn. Mix milk with cornflour. Cook on sim flame for 5 minutes. Switch off the stove and garnish. Serve hot.

Chef’s Tips

1) To achieve a great taste use canned corn only. Using a combo of cream style corn and sweet corn gives a good body to the dish.

2) Cream style corn is used for making sweet corn soup too.

3) Ready made tomato purée gives that peachish pink colour. Wonderful to see and Wonderful to taste.

Refer to my Pulao and Biriyani.