Usha Singh

This is such a lovely salad, unfortunately I do not make it often enough, as my sons do not eat corn. But today we are meeting at my sisters (we are four sisters) place for a late lunch we just love corn so the corn salad and vegetable pies is my contribution to the lunch table. My weekend is starting off well, and hope all of you have a great weekend.


Corn Salad (Serves 4)


10ml oil

60ml chopped onion

10ml roasted cumin seeds

10ml sesame seeds

1 finely chopped fresh green or red chilli

500ml of fresh corn of the cob

35ml water

50ml chopped peanuts

65ml freshly chopped coriander

5ml salt

5ml lemon juice

15ml sesame seeds (garnish)

30ml plain yogurt

Method

 

  1. Heat oil in a pan and add the chopped onion and allow to cook for a few minutes
  2. Once onions are translucent, add the cumin seeds and stir until the aroma arises
  3. Lower heat and add the sesame seeds, chilli and corn
  4. Mix thoroughly and add the water and cover the pan and allow the corn to cook for about 5minutes on low heat
  5. Once cooked remove from heat and add the peanuts, fresh coriander and season with salt and lemon juice
  6. Serve warm or cold in little bowls garnished with a sprinkling of sesame seeds and a dollop of yoghurt

 

 

***************************************************************

 


18/03/2011

Light Summer Salad

This is such a lovely salad, unfortunately I do not make it often enough, as my sons do not eat corn. But today we are meeting […]
17/03/2011

Busy Morning

I spent most of my day, sorting out my grocery and spice cupboard and I am proud to announce that every item is labelled and in […]
13/03/2011

Meat Less Monday

As promised last week I have two recipes for “meatless monday”. The first a savoury snack and the second is part of staple Gujerathi main dish. […]
08/03/2011

Rice Dumplings

We always have left over rice and never know what to do with, and with this recipe you can use up the left over rice and […]