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Veg Corn Bake

Veg Corn Bake
Recipe type: Snacks
Cuisine: Indian
Serves: 16
Prep time:
Cook time:
Total time:
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.
  • 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)
  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.
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