Butter Pepper SweetCorn

2 comments

These days, this is the first smell that hits us, after popcorn, as we enter shopping malls or multiplexes. Sweet corn is a healthy snack and really tasty. It’s good for a cool evening as well as on hot summer day cos of its water content. These days we get frozen corn kernels in most grocery stores. Even otherwise, all you need is to take out few grams of kernels from the sweet corn (or usual corn) and there are a lot of variations you can create with this simplest snack of all times. You can also keep a bowl of boiled corn handy. It lasts for atleast a week in the fridge. Every time you have friends over for tea, you can serve this along in a jiffy. It’s the quickest simplest recipe of all. Sharing it for all the beginner foodies out there!

Serves 2
Preparation time 10 mins

Ingredients
Sweet Corn Kernels 200 Gms
Butter 2 tsp
Black Pepper Powder 1 tsp
Salt to taste
Juice of 1 Lemon
Paprika ½ tsp
Chat Masala ½ tsp
Method
  • Boil the corn in 1 cup of water for 7-8 mins till its cooked but not too soft.
  • Drain the water.
  • Take the corn in bowl. Add butter, salt, pepper, chat masala, paprika and lemon juice. Mix well.
  • Its done! Serve in a cute small bowl to your happy guests.


For variations, you can also add chopped onions, tomatoes, coriander and green chilies to it. You can also fruits to this and make it a healthier fruit salad.

Mini Chicken Burgers with Thai dipping sauce

1 comments


Simple to make, quick to devour and easy to get accolades for a yummy snack!

Time: 20 mins

Serves 2-3

Ingredients
For the chicken burgers
¼ onion, chopped
2 garlic cloves, chopped
¼ red chilli, chopped
salt and freshly ground black pepper
3 tbsp sesame seeds
2 tbsp olive oil
4 Burger Buns
1 tbsp Butter
4 cheese slices
1 Tomato
Lettuce leaves
For the Thai-style dipping sauce
2 tbsp sugar
2 tbsp hot water
¼ red chilli, finely chopped
½ orange, juice only
1 spring onion, finely chopped
½ lime, cut into wedges, to serve

Preparation method
  • For the burgers, heat the oil in a frying pan over a medium heat.
  • Add the onion and fry until soft.
  • Place the softened onions, chicken breast, garlic, chilli and salt and freshly ground black pepper into a food processor and blend to a coarse paste. You can also do this with a mortar pestle.
  • Remove the chicken mixture from the blender and, with floured hands, roll into small burger shapes.
  • Roll the chicken burgers in sesame seeds to coat.
  • Heat the olive oil in a frying pan over a medium heat.
  • Flatten patties slightly, and fry for 2-3 minutes on each side, or until golden brown and completely cooked through.
  • For the Thai-style dipping sauce, place the sugar and water in a small saucepan over a medium heat.
  • When the sugar dissolves, add the chilli and orange juice and cook over a high heat for five minutes, until reduced to thick syrup.
  • Add the spring onion and pour into a small dipping bowl.
  • Slit the buns in middle. Heat butter on a skillet and sear the buns on the flat side.
  • Slice the tomato thinly.
  • Place a cheese slice, lettuce, tomato and patty on the bun and secure with a toothpick if needed.
  • To serve, place the burgers onto a small plate with the dipping sauce and lime wedges served alongside.

 
All Recipes Copyrighted Taste & Flavours © 2012