Vegetable Packed Indian Cornbread Recipes

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INDIAN CORNBREAD ( MAKAI KI ROTI)



Indian Cornbread ( Makai Ki Roti) image

This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that...

Provided by HappyBunny

Categories     Breads

Time 25m

Yield 6 rotis

Number Of Ingredients 9

1/2 cup sweet corn
1/2 cup whole wheat flour
1/4 teaspoon chili powder
1/4 teaspoon cumin seed (I use a bit more)
1/2 teaspoon lemon juice
1/4 cup chopped coriander
1/2 teaspoon sugar
1 tablespoon oil
salt

Steps:

  • Grind the sweetcorn to a fine paste in a food processor, without adding any water.
  • Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
  • Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
  • Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
  • I must admit I have to use more oil than stated but that may be my inexperience!
  • My girls eat these on their own with some yogurt dip.

SPICY INDIAN CORNBREAD



Spicy Indian Cornbread image

Make and share this Spicy Indian Cornbread recipe from Food.com.

Provided by Donna Luckadoo

Categories     Breads

Time 45m

Yield 12-18 Muffins

Number Of Ingredients 12

1 (8 ounce) box Jiffy corn muffin mix
1 1/2 cups Bisquick baking mix
1 (14 ounce) can creamed corn
1 (8 ounce) jar chunky salsa
2 eggs
1 cup shredded cheddar cheese
1/2 cup diced onion
1/4 cup diced green peppers or 1/4 cup jalapeno
1/2 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper (optional) or 1 teaspoon cayenne pepper (optional)
1 tablespoon Tabasco sauce (optional)

Steps:

  • Preheat oven to 400°F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
  • Mix all the ingredients and pour batter into prepared pans.
  • Bake for 35-45 minutes depending on how hot your oven gets.
  • Cornbread with be super moist so do not over bake it!
  • If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
  • This is great with fried potatoes and pinto beans! Enjoy!

Nutrition Facts : Calories 233.7, Fat 8.9, SaturatedFat 3.5, Cholesterol 41.6, Sodium 796.6, Carbohydrate 32.4, Fiber 2.5, Sugar 8.4, Protein 7

INDIAN CORNBREAD



Indian Cornbread image

A simple and different dish. A great side dish for Thanksgiving as it's a combination of bread and a corn side dish. It does cut into portions but is moist and tender using harvesty ingredients. I hope you give it a go.

Provided by Summerwine

Categories     Quick Breads

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (14 ounce) can creamed corn
1 (14 ounce) can whole corn, drained
2 eggs, beaten
1 (8 ounce) container sour cream
1/2 cup butter, melted
1 (8 ounce) box Jiffy corn muffin mix

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients together and put in a buttered casserole dish.
  • Bake uncovered at 350F for 40-45 minutes.

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