Veg Corn Bake
Cuisine: Indian
Author: EasyRecipes .
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Suggested serving size for 100 calories: 4 pieces this baked and colourful, multipurpose dish is versatile enough to be a snack or starter or even a complete meal. The nutritious answer to all your dieting woes.
Ingredients
  • 1 cup besan (Bengal gram flour)
  • ¼ cup crushed sweet corn kernels
  • ¼ cup grated cabbage
  • ¼ cup shredded spinach (palak)
  • ¼ cup grated carrot
  • 1 tsp ginger-green chilli paste
  • salt to taste
  • ½ tsp sugar
  • 2 tbsp finely chopped coriander (dhania)
  • 1 tsp fruit salt
  • 1¼ tsp oil for tempering and greasing
  • ½ tsp mustard seeds ( rai / sarson)
  • 1 tsp sesame seeds (til)
  • a pinch asafoetida (hing)
  • For The Garnish
  • 1 tbsp finely chopped coriander (dhania)
Instructions
  1. Combine the besan, corn, cabbage, spinach, carrots, ginger-green chilli paste, salt, sugar, coriander and ¼ cup of water together in a bowl and mix well.
  2. Add the fruit salt and sprinkle some water over it. When the bubbles form, mix gently.
  3. Pour the batter into a greased 150 mm (6”) diameter oven-proof baking dish and bake in a pre-heated oven at 180 c (360 f) for 20 to 25 minutes. Keep aside.
  4. For the tempering, heat ¼ tsp of oil in a small non-stick pan and add the mustard seeds.
  5. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a second.
  6. Remove from the flame, add 2 tbsp of water and pour the mixture over the vegetable corn bake.
  7. When cool, cut into 16 equal portions.
  8. Serve immediately garnished with the coriander.
Recipe by Mithila.net at https://www.mithila.net/snacks/veg-corn-bake-5440.html