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

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

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.

Now add the pepper powder, spring onion greens and red chili flakes.

Mix well and add the reserved pasta water.
Mix well and let this cook for a minute.

Add the cooked pasta.

Now add little 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.

Notes:

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

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

Indian Vegetarian Recipes

Vethalai Thogayal recipe

Vethalai thogayal recipe | Betel leaves, paan leaves thogayal – Easy to make Vethalai chutney or thogayal recipe

Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers.

We use Vethalai |paan leaves in all our poojas. Usually after the pooja, vethali gets wasted and many of us don’t know what to do with that. I have already posted Vethalai rasam and Vethalai poondu sadam recipe in Jeyashris kitchen. On my recent trip, I learned this recipe from my mami, who is a great cook. I have learned a lot of recipes from her. She shared a few recipe on this trip and I have noted them too. I will share the recipes on Jeyashris Kitchen.

Coming to this Vethalai thogayal, it is a simple recipe with onion and garlic. You can skip onion and garlic if you do not wish to add. Check out the ‘Notes’ section for the variation.

Check out our other paan recipes, Paan ladoo, paan phirni, paan ice cream.

Vethalai thogayal recipe

Betel leaves | paan leaves chutney recipe

Course Condiment

Cuisine South Indian

Keyword paan leaves,, Thogayal recipes

Prep Time 15

Cook Time 15

Total Time 30

Author Jeyashri suresh

Ingredients

10 vethalai | paan leaves | betel leaves
2 tbsp curry leaves
1 tbsp urad dal
1 tbsp chana dal
4-5 red chili
A small piece of tamarind
2 tbsp coconut
Salt as needed
Little water to grind
12 small onion
8 garlic cloves
1 tbsp sesame oil

Instructions

Wash and finely chop the vethalai | paan leaves. Take out the top step part.
In a pan add sesame oil, and add small onion and garlic.
Saute till the onions turn slightly golden brown.
Take out and keep aside.
In the same pan add urad dal, chana dal, red chili and a small piece of tamarind.
Saute in a medium flame till the dal turns golden brown.
Add curry leaves and finely chopped vethalai | paan leaves.
Saute for a minute and switch off.
Add 2 tbsp coconut and salt.
Allow everything to cool.
Grind into a slighty coarse paste.
Add little water while grinding.
Vethalai thogayal ready.