Tag Archives: Sweet corn

Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

  • Servings: 1-2
  • Difficulty: easy
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Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

 

 

 

 

 

 

I find that having canned fish like tuna or salmon in my kitchen cupboard is very handy, specially on those days when I can’t think of what I want for my dinner. There are so many different ways one can play around with the fish.

Have been meaning to experiment with tuna salad for quite some time so when I was stuck for dinner idea the other day, it provided me with the perfect opportunity to get kookily creative.

This is another main course salad which balances contrasting flavours and textures. The sweetcorn has been grilled over the flame for a smokey taste (smokiness enhanced by some smoked paprika in the dressing) and I have also thrown in some extra vegetables for good measure.

I wanted to include sweet potato in the salad but didn’t want it boiled and mushy so decided to make croutons instead.

fresh dill makes this healthy and delicious tuna salad memorably fragrant

Ingredients

1 Small can tuna

1 Small sweet potato

1 Sweet corn on the cob

1 Carrot

2 Tomato

1 Small bunch spring onion

1/4 Cup fresh dill leaves

8-10 Pitted black olives

1 Tablespoon capers

1 Tablespoon olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1-2 Teaspoons smoked paprika

1 Tablespoon mayonnaise (lite/low fat/regular)

Freshly ground black pepper to taste

Rock salt to taste

Method

  1. Follow this method to make sweet potato croutons.
  2. Char grill the sweet corn on a flame. Alternatively, you can do this in a grill or an oven.
  3. Once the sweet corn has cooled down, remove the kernels. The easiest way is to run a knife down the cob.
  4. Drain the tuna.
  5. Wash, scrape and coarsely grate the carrot.
  6. Wash, wipe and finely dice the tomato.
  7. Trim, wash, wipe and finely chop the spring onion (including the green part).
  8. Wash, dry and chop the dill leaves.
  9. Take a large salad bowl and throw in the sweet corn kernels, tuna, carrot, tomato, spring onion and dill.
  10. Add the olives and capers and toss well.
  11. Next, make the dressing.
  12. In a bowl, whisk together the olive oil, juice of lime or lemon, black pepper, smoked paprika, mustard powder, rock salt and mayonnaise.
  13. Pour this dressing over the prepared salad and mix everything together.
  14. Lastly, add the sweet potato crouton, mix once again and serve.

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Colocasia with Green Pea & Corn, The Indian Way

Arbi Makai Matar

  • Servings: 1-2
  • Difficulty: easy
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Arbi Makai Matar

 

 

 

 

 

 

 

The other day, I was chatting to my friend Meher who told me that she had had one of the yummiest colocasia preparations for lunch, courtesy one of her work colleagues. She didn’t know the recipe except that the tuber was first fried in order to get rid of the stickiness.

This got me thinking about how I have not had colocasia in absolutely ages, probably years.

colocasia is also known as arbi, elephant-ear, taro and dasheen

Since it is a starchy root vegetable, the kooky side in me decided to look up its nutritional information in order to decide whether to cook with it or not.

Was pleasantly surprised to discover that although high in calorie (100 grams has 112 calories, more than potato), the root is very low in fat and protein and “is one of the finest source of dietary fibers“.  It also contains minerals, potassium and vitamins from the B-complex group.

Since the calorie count is high, I decided to team it with a couple of other vegetables to make a balanced meal. I don’t mind the fact that it is sticky so I boiled the root  before adding it to the curry. An alternative would be to saute the boiled slices to get a crust before slipping them in the sauce.

I made up the recipe as I went along and, if I am allowed to boast a little, this is one of my kooky triumphs. You know how sometimes you cook something and its like, “meh”. And other times you make something which turns out so stupendous that you want to share it with everyone and shout from the roof-top… Okay, you get the picture! Oh, and it smells totally divine.

Will go very well with any type of flat bread like roti, naan or even sliced. Can also be eaten with rice.

Ingredients

100 Grams colocasia

50 Grams green pea

50 Grams sweetcorn kernel

2 Tomato

2 Onions

1 Tablespoon paste of ginger and garlic

1 Cup plain yoghurt (sharp/tangy/sour)

1 Teaspoon turmeric powder

1 Teaspoon chilli powder

1 Teaspoon coriander powder

1 Teaspoon cumin powder

1 Tablespoon fennel seeds

3 Dry red chillies

A pinch of asafoetida

Salt to taste

1-2 Teaspoons oil

Method

  1. First, boil the colocasia till it is firm but tender. You can either do this in a pressure cooker or in boiling water.
  2. Once the colocasia is cooked, let it cool down.
  3. Wash, peel and slice it in thick rounds.
  4. Peel, wash and finely chop the onion.
  5. Wash and dice the tomato.
  6. Wash the green pea and sweetcorn kernels.
  7. Whisk the yoghurt and add the turmeric, chilli, coriander and cumin powders to it. Mix well and set aside.
  8. Break the dry chillies into 2-3 pieces each.
  9. Heat the oil in a pan.
  10. Once hot, lower the heat and add fennel seeds, dry chillies and asafoetida.
  11. Stir for about 30 seconds.
  12. Add the chopped onion and salt to taste. Mix, cover and let the onion cook for 5 minutes.
  13. Uncover and add the paste of ginger and garlic.
  14. Stir well and let this cook for 2 to 3 minutes.
  15. Next, add the chopped tomato. Cover and cook for 3 to 4 minutes.
  16. Uncover and add the spiced yoghurt.
  17. Stir everything together and cook for 3 to 4 minutes.
  18. Add about 2 cups of water, increase the heat and bring to boil.
  19. Once the sauce starts boiling, lower the heat and add the sliced colocasia, green pea and sweetcorn kernel.
  20. Cover and cook for about 20 minutes.
  21. Take the pan off the burner and let it sit for 5 minutes before serving.

Multicoloured Salad

Balanced Salad

 

 

 

 

 

 

 

 

I hadn’t prepared anything for last night’s dinner because I was supposedly going for a Thanksgiving dinner. Turns out I had got my dates mixed up – doh!!! So had to come up with something quick to cook yet healthy and this is the end result.

Think of it as a balanced meal: balance of colours (white, purple, orange, yellow, red and green) and balance of carbs, protein and vegetables.

This salad is very easy to make and you can substitute with whatever is fresh, available or you have in your refrigerator.

have it as soon as it is cooked to enjoy a warm winter salad or chill and serve during summer months

Ingredients

3-4 potatoes

8-10 Cherry tomatoes

0.5 cup Sweetcorn kernels

1.5 cups French beans

2 Carrots

A couple of handfuls of salad leaves (I used amaranth, hence purple)

1 Tablespoon mayonnaise (I used the diet kind)

1 Tablespoon prepared mustard (I used Colemans)

1 Tablespoon olive oil

Juice of half lemon or lime

1-2 Teaspoons freshly ground black peppercorns

Salt to taste

Method

  1. Wash the potatoes and steam them for 15 minutes or till soft. Once done, cut them in two. I had left the skin on, you can peel them if you like.
  2. Wash the french beans, snap them in half and steam them. Wash sweetcorn kernels. Steam the corn and beans together for 10 minutes or till just tender. I have a double decker steamer so I had put potatoes in one deck and french beans and sweetcorn in another and steamed them all together in one go.
  3. Wash and dry the salad leaves.
  4. Wash and coarsely grate the carrots.
  5. Wash the cherry tomatoes.
  6. Whisk together the mayonnaise, mustard, olive oil, salt and pepper.
  7. Put the salad leaves on a serving plate.
  8. Mix together the potatoes, french beans, sweet corn, carrots and cherry tomatoes along with the dressing.
  9. Put this salad on top of the leaves and enjoy.

serve with a glass of full-bodied red wine

 

Creamy Grits with Sweetcorn, Avocado and Spring Onion

Creamy Corn Grits

As the evenings are getting colder, I have been going through my pantry to see what I can use to make warm, hearty dinners.

pearl barley and grits were both competing to see who gets to me first

Grits won because I had an avocado which needed to be used. So, I thought of teaming the two with some tomatoes and spring onions.

Corn
Corn (Photo credit: Wikipedia)

This recipe becomes rich and comforting thanks to the creamy avocado and a bit of cheese (both good healthy fats).

Also, it is fuss-free, doesn’t require too many ingredients and can be made in under 30 minutes.

Ingredients

1 cup grits (corn dalia)

3 cups water

1 bunch spring onion (scallion)

100 grams sweetcorn kernels

1 small ripe avocado

2 tomatoes

Chicken or vegetable stock cube (optional)

1 tablespoon oil

1 tablespoon grated cheese (I used Cheddar)

Salt to taste

Method

  1. First, prepare the vegetables. Wash and chop the spring onion, keeping the white and the green parts separate.
  2. Wash and dice the tomatoes.
  3. Wash the sweetcorn kernels (if using canned, drain and keep aside).
  4. Heat oil in a saucepan and when it heats up, add the spring onion (reserving some white part for garnish).
  5. Turn down the heat, add tomatoes, cover and cook for 2 minutes.
  6. Add the sweet corn and salt, mix, cover and cook for further 2 minutes.
  7. Turn the heat to high, add water, stock cube is using (I used chicken for this recipe) and let it come to boil.
  8. Once it start boiling, add the grits, mix well, turn down the heat to minimum, cover and let it cook for 15-20 minutes.
  9. Make sure to check in-between in case it is sticking to the bottom of the pan.
  10. While the grits are cooking, peel and finely chop the avocado.
  11. Once the grits are cooked, open and add the avocado and cheese. Give it a good stir, cover and cook for 2 more minutes.
  12. Turn off the gas and let it rest for 5 minutes.
  13. Transfer to a pasta bowl and garnish with the reserved spring onion.
  14. Serve with some chilli sauce. I like mine with the hot Tabasco.