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Indian Vegetarian Recipes

Butter corn pasta recipe

Butter corn pasta recipe | Easy to make butter corn pasta recipe with full video and step by step pictures.

Butter corn pasta recipe, a simple and tasty pasta recipe without the addition of any sauce. I simply love the stir-fried style pasta recipes. Many times when I run out of time to make the sauce at home, I will make some Agilo Olio pasta for kids.

I wanted to try out this for a long time. I wanted to try this using Gluten-free pasta but I was running out of stock. So used normal pasta for making this butter corn pasta recipe. In this recipe video, you can see how to cut kernels from cooked sweet corn, in an easy way without any gadgets.

The main ingredients in this recipe are sweet corn, butter, garlic, and penne pasta. However, we can add sliced mushrooms or finely cut cauliflower to this butter corn pasta. Also check out

Butter corn pasta

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Butter corn pasta

Easy to make pasta without any pasta sauce
Course Dinner, tiffin,
Cuisine Global
Keyword Pasta recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1
Author Jeyashri suresh

Ingredients

  • 1 cup pasta I used penne
  • 1 tbsp butter
  • 3 tsp Olive oil
  • 2 tbsp finely chopped garlic
  • 1 tbsp spring onion whites you can use normal onion too
  • ½ tsp pepper
  • ¼ cup sweet corn kernels
  • ¼ cup pasta cooked water
  • 1 tsp red chili flakes
  • ¼ cup grated cheese
  • Few spring onion greens
  • 1 tsp lime juice

Instructions

  • Pressure cook the corn.
  • Place a wide bowl on a damp cloth.
  • Inside the bowl, fold a tissue and keep it.
  • Place the corn and cut the kernels. This is an easy way to take out the corn kernels.
  • You can use frozen corn too.
  • In a pan add water and add salt and 1 tsp olive oil.
  • When it starts boiling add the pasta.
  • Let this boil till it cooks al dente
  • Reserve ¼ cup water and drain the excess water.
  • In a pan add butter and 2 tsp olive oil.
  • Add the chopped garlic and chopped spring onion whites.
  • Saute till the garlic turns slightly golden color.
  • Now add in the sweet corn kernels.
  • Saute this for 2 minutes and add little salt.
  • Now add the pepper powder and red chili flakes.
  • Mix well and add the reserved pasta water.
  • Mix well and let this cook for a minute.
  • Now add in the cooked pasta.
  • Now add the spring onion greens and lemon juice. You can also add few basil leaves too instead of spring onion greens.
  • Mix well and add the cheese. You can add parmesan cheese if you use it.
  • Mix well.
  • Butter corn pasta is ready.
  • Serve hot.

Video

Notes

1.Adding Spring onion whites and greens is optional.

2. You can use frozen corn for making this butter corn pasta.

  • Pressure cook the corn.
  • Place a wide bowl on a damp cloth.
  • Inside the bowl, fold a tissue and keep it.
  • Place the corn and using a sharp knife cut the kernels. This is an easy way to take out the corn kernels.
  • You can use frozen corn too.
  • In a pan add water and add salt and 1 tsp olive oil.
  • When it starts boiling add the pasta.
  • Let this boil till it cooks al dente.
  • Reserve ¼ cup water and drain the excess water.
  • In a pan add butter and 2 tsp olive oil.
  • Add the chopped garlic and chopped spring onion whites.
  • Saute till the garlic turns slightly golden color.
  • Now add in the sweet corn kernels.
  • Saute this for 2 minutes and add little salt.
Sweet corn pasta
  • Now add the pepper powder, spring onion greens and red chili flakes.
butter corn pasta
  • Mix well and add the reserved pasta water.
  • Mix well and let this cook for a minute.
Butter corn pasta
  • Add the cooked pasta.
Add cooked pasta
  • Now add little spring onion greens and lemon juice. You can also add few basil leaves too instead of spring onion greens.
Add lemon juice
  • Mix well and add the cheese. You can add parmesan cheese if you use it.
Add cheese
  • Mix well.
butter corn pasta

Notes:

  1. Adding Spring onion whites and greens are optional.
  2. You can use frozen corn for making this butter corn pasta.
Butter corn pasta

The post Butter corn pasta recipe appeared first on Jeyashri’s Kitchen.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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