Corn Parcel
by Tarla Dalal
Here is a surprise parcel your guests will be delighted to open! An exciting mixture of onions, sweet corn, fresh cream and curds pepped up with green chillies and coriander, is foil-packed and baked in a pre-heated oven, ready to be delivered to your guests when they arrive. An ideal starter, this tasteful Corn Parcel is sure to trigger the gastronomic machinery into full throttle!
Corn Parcel recipe - How to make Corn Parcel
Preparation Time: Cooking Time: Baking Time: 20 minutes Baking Temperature: 180°C (360°F) Total Time:
Makes 4 servings
2 cups boiled sweet corn kernels (makai ke dane)
2 tbsp fresh cream
2 tbsp curds (dahi)
1/4 cup finely chopped coriander (dhania)
salt to taste
1 tbsp butter
1/4 cup finely chopped onions
2 tsp finely chopped green chillies
- Method
- Combine the fresh cream, curds, coriander and salt in a small bowl and mix well. Keep aside.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minutes.
- Add the green chillies and corn, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Switch of the flame, add the cream-curd mixture and mix well.
- Divide the prepared corn mixture into 4 equal portions.
- Place each portion in aluminium foil and make a parcel leaving enough room for expansion of the steam generated in cooking.
- Bake the parcels in a pre-heated oven at 180°c (360°f) for 15 minutes.
- Serve immediately.
| Energy | 119 cal |
| Protein | 2.8 g |
| Carbohydrates | 16.9 g |
| Fiber | 1.7 g |
| Fat | 5.3 g |
| Cholesterol | 8.7 mg |
| Vitamin A | 269.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 5.1 mg |
| Folic Acid | 17.3 mcg |
| Calcium | 29.4 mg |
| Iron | 0.3 mg |
| Magnesium | 16.7 mg |
| Phosphorus | 51 mg |
| Sodium | 33.7 mg |
| Potassium | 132.7 mg |
| Zinc | 0.3 mg |