Tawa Makai Corns Pan Fried In Spices Recipes
PAN-FRIED SWEET CORN
From fresh yellow corn, or mixed white. This fried dish is very sweet and the only way I like my corn. I like to season with more salt and pepper before serving.
Provided by George
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 34.5 mg, Sugar 2.9 g
MAKAI PAKA (EAST AFRICA) RECIPE BY TASTY
Here's what you need: corn, unsalted butter, medium tomato, serrano chile, ground coriander, green chile, ground turmeric, coconut milk, lemon juice, fresh cilantro
Provided by Rie McClenny
Categories Snacks
Yield 3 servings
Number Of Ingredients 10
Steps:
- Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
- Let the corn cool slightly, then slice crosswise into 2-inch (5 cm) pieces, about 4 per cob.
- In a medium pot, melt the butter over medium heat. Add the tomato and cook until softened. Add the serrano chili, ground coriander, green chile powder, and turmeric and stir well.
- Add the coconut milk and bring to a simmer. Add the corn and lemon juice and stir well.
- Transfer the corn and sauce to a serving bowl and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 688 calories, Carbohydrate 41 grams, Fat 59 grams, Fiber 4 grams, Protein 10 grams, Sugar 8 grams
TAWA MAKAI (CORNS PAN-FRIED IN SPICES)
This is from the Food column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!
Provided by Charishma_Ramchanda
Categories Corn
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Deep fry baby corn in oil in a wok.
- Drain excess ghee on a clean kitchen paper towel. Keep the deep fried baby corns aside.
- Heat 3 tsps. ghee on a griddle.
- Add corriander and cumin seeds.
- Stir-fry for a few minutes.
- Add green chilli, ginger and onions.
- Saute until golden brown.
- Add red chilli powder and tomato paste.
- Saute for 5 minutes.
- Fold in the deep fried baby corn.
- Saute for 3 minutes.
- Remove from heat.
- Garnish with corriander leaves and ginger juliennes soaked in vinegar.
- Serve hot with rotis or naan or parathas.
- Enjoy!
Nutrition Facts : Calories 276.3, Fat 8.7, SaturatedFat 4.3, Cholesterol 16.5, Sodium 549.4, Carbohydrate 50.5, Fiber 7.8, Sugar 14.8, Protein 8
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