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Time of India
9 hours ago
- Health
- Time of India
Good ol' bhutta or a fancy gelato: How's your monsoon menu featuring corn?
Nothing spells nostalgia like roasted corn on the cob A contemporary take on Indori bhutte ka kees The obvious signs aside, food is the ultimate barometer of seasonal change. And the arrival of monsoon is marked by the carts that dot the sides of the road, stacked with the best corn produce, and the aroma of charred corn wafting enticingly. Be it the abundant bhutta, the traditional bhutte ka kees or the upmarket buttered corn latte – the (not so) humble corn revels in its versatility – blending in sweet and savoury dishes across cuisines with ease. 'Corn's slightly sweet, earthy flavour pairs perfectly with the spicy, tangy seasonings our taste buds yearn for when the weather turns cool and damp. Secondly, corn is comforting, whether grilled, boiled, or stir-fried, its warmth and chewiness satisfy both hunger and heart. It's also easy to adapt into hearty soups, pakoras, chaats, or khees, making it ideal for the snacky, cosy moods that rain brings,' shares Chef Reetu Uday Kugaji. Kugaji adds, 'Corn triggers memories – of school holidays, roadside stalls, village fields, and shared bites under umbrellas. It's affordable, familiar, and deeply rooted in regional Indian kitchens. So, monsoon craving for corn isn't just about flavour, it's about comfort, climate, and connection to the land and our collective food memories.' by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Yeni Toyota Proace Cargo, bambaşka yere taşır! Toyoto Şimdi Keşfet Undo Is corn actually good for health? Corn is not only delicious, it comes packed with nutrients too. US-based nutritionist Mary Sabat said in an article reported by BodyDesigns, 'Corn is a carbohydrate-rich food that provides energy for the body, and is a decent source of dietary fiber, vitamin C, vitamin B6, folate, and magnesium.' She adds, 'It can add variety, texture, and flavour to a meal,' she says. 'Just be mindful of portion sizes and aim for a well-balanced plate. ' Adds sports nutritionist Pallak Shah, 'Corn can be part of a balanced, regular monsoon diet if consumed in moderation and prepared healthily — boiled, roasted, or added to soups and salads. Add protein-rich toppings like yoghurt or paneer, or toss boiled corn with onions, peppers, and herbs for a delicious and wholesome snack. Corn has a moderate glycemic index, so diabetics can enjoy it in moderation. Pairing it with protein or fiber-rich foods can help reduce the glycemic index even further. ' Corn coconut gelato/ice cream Use corn, but make it healthier Air-fry, steam, grill over live charcoal or bake instead of deep-frying Use ghee or cold-pressed oils in moderation for sautéing Add proteins like beans or lentils, paneer or tofu crumbles, serve with Greek yoghurt or hung curd dips Mix with whole grains like jowar, millet, or quinoa in cutlets or patties Add veggies like spinach, grated carrot, capsicum, or beetroot into tikkis or upma Add avocado, seeds (flax, sunflower, sesame) or toasted nuts (peanuts, walnuts) to corn bhel or salads Drizzle with flaxseed oil or olive oil before serving warm corn-based soups or bowls Replace refined flour with besan, rice flour, or almond flour in corn snack recipes Corn reimagined in modern cuisine Corn & truffle oil paniyaram Baby corn tempura with wasabi aioli Chargrilled corn moilee served as a mini amuse-bouche Corn consommé or velouté Corn thecha tarts or quiche Corn sev puri with tamarind and jaggery foam Creamed corn bhel with microgreens & tamarind pearls Corn ribs with peri-peri spice blends Tandoori corn on the cob glazed with curry leaf infused oil and beetroot mayo Flame-roasted corn shorbas Makkai barfi, corn fudge, or corn halwa with saffron & almond praline Corn rabdi mille-feuille Sweet corn and miso ice cream Corn & coconut gelato Corn mousse with salted caramel popcorn Popcorn butter with artisan bread service Corn tacos with Indian-style fillings like saag paneer, kosha mangsho Corn silk tea (the long fibers (silk) from the corn husks are used to prepare this tea) Popular corn dishes across India Bhutte ka kees (Indore): A popular street food prepared with corn, spices, simmered in milk and is served hot garnished with coriander leaves and grated coconut, drizzled with lemon juice Makai no chevdo (Gujarat): Fresh corn kernels stir-fried with green chilies, curry leaves, coconut, and lemon juice Makki ki raab (Rajasthan): Warming soup-like dish made from cornmeal, ajwain, ginger, and buttermilk Bhutta upma (Karnataka / Andhra Pradesh): A hearty breakfast made by sautéing corn with mustard, green chilli, coconut, and curry leaves Mokkajonna Garelu (Andhra Pradesh): Deep-fried fritters made with ground corn, rice flour, and spices Bhutte ka soup (north India): A warm monsoon soup made with fresh corn, pepper, and coriander Corn sundal (Tamil Nadu): Stir-fried steamed corn tempered with mustard seeds, curry leaves, dry red chillies and sprinkled with fresh grated coconut
Hindustan Times
17-06-2025
- Entertainment
- Hindustan Times
Misal Pav gains top marks in world's best breakfast; chef what makes this Maharashtrian dish so beloved
ing Misal pav needs not introduction, and this Maharashtrian breakfast staple has found fans across the world as TasteAtlas ranked it #18 on their list of 'Top 50 Best Breakfasts'. This dish has four main components - the usal, which is the vegetable base made with sprouted matki, moong or chana; the tarri or a spicy oil-based gravy, along with the soft, buttery pav that is enjoyed with several dishes in Maharashtra, and the farsan. Missal is usually accompanied by finely chopped onions, a lemon wedge and a garnish of coriander. Chef Reetu Uday Kugaji says, 'This Maharashtrian delicacy is not just a street food, but an emotion. It can be eaten as a quick snack or as a fulfilling lunch or dinner. Misal is enjoyed piping hot with the rassa, the liquidy curry that is literally served in buckets. It is also important to note that misal pav is always served with farsan, if not, the dish is called usal pav.' This humble dish finds its roots in rural Maharashtra, especially among the Maratha and Kunbi communities. It is a simple but protein-rich meal made from sprouted moth beans (matki) and other easily available ingredients like onions, chilies, and basic spices. 'Misal pav is a burst of flavours and texture,' shares Chef Reetu. 'Misal embodies the spirit of community and celebration, as it is often served during festive mornings or family gatherings,' says Chef Pradeep Rao, Executive Chef, Conrad Pune, adding that it has a 'complex layers of spice and crunch that mirrors the diverse lifestyle of the region and deeply resonates with locals and visitors alike.' A post shared by The Fuchsia Loft (@ Taking inspiration from the 'bold flavors of Kolhapuri Misal and Mexican tacos', Chef Krish from The Fuchsia Loft, Mumbai, created the Misal Birria Tacos. 'There are so many similarities between Indian and global cuisines, and the hero is the humble Kolhapuri missal which is a nostalgic childhood favourite.' He also mentions that the birria broth that accompanies the taco is similar to the tari gravy used in the missal. 'The taco creates the perfect vessel for dunking and giving the perfect and satisfying mouthfeel,' he adds. Two other Indian dishes that were also ranked in this list are North Indian favourites, paratha and chole bhature. These quintessential breakfast options found a spot on 23 and 32, respectively. While parathas are popular in Punjab, they are loved across the country. These thick stuffed rotis are usually paired with curd, pickle and a dollop of white butter. From mashed potato to grated paneer, and even leftover sabzis or dals, parathas are easy to whip up and forgiving about techniques. On the other hand, chole bhature has reigned over kitchens and the hearts of Indians for a long time. Fluffy, deep fried bhature paired with chickpeas that are packed with bold and tangy flavour, this dish is all about foodie indulgence.
Hindustan Times
30-05-2025
- Lifestyle
- Hindustan Times
In love with the shape of you: A culinary tribute
Potatoes, in all their forms—from straight-cut fries to shoestring fries, steak fries to waffle fries—hold a special place in our hearts and kitchens. When Pubity, the London-based culture and entertainment platform conducted a poll on 'Greatest Vegetable of All Time', it was predictable that potato will win the race. 'Our fans voted Potato as the 'Greatest Vegetable of All Time' in a 76% vs 24% decision over Garlic,' they wrote announcing the winner. 'Potato is the most versatile root vegetable, it can be used in millions of ways. Yet it delivers different taste and flavour when fused with different ingredients. Not just that, potatoes are often linked to a 'feel-good' factor due to their high starch content and the way they impact serotonin production, a neurotransmitter associated with mood and well-being,' says chef Reetu Uday Kugaji. So no matter what shape and size a potato is, it can uplift your mood in no time. Here are some best pairings to keep in mind: Straight-cut fries: The traditional, uniform fries—crispy on the outside, fluffy on the inside. Pair them with burgers, grilled chicken sandwiches, or classic fish and chips for a traditional combo. Shoestring fries: Ultra-thin and crispy, these fries cook quickly and are perfect for topping dishes or snacking. Serve alongside sliders, grilled cheese sandwiches, or crispy chicken tenders for a delightful contrast in textures Steak fries: Thick-cut wedges with a hearty bite, ideal for dipping in sauces. Complement with hearty dishes like steak, grilled sausages, or a classic club sandwich. Crinkle-cut fries: Wavy, ridged fries that hold sauces well and offer a satisfying crunch. Pair with crispy chicken sandwiches, burgers, or a classic hot dog for a nostalgic meal. Waffle fries: Lattice-patterned fries that maximize surface area, making them excellent for dipping. Great with grilled chicken wraps, barbecue pulled pork sandwiches, or a veggie burger. Curly fries: Spiral-cut fries seasoned with a blend of spices, offering a fun and flavourful twist. Serve with spicy chicken wings, grilled shrimp, or a classic cheeseburger for a flavourful meal. Tornado fries: Potato slices twisted into a spiral on a skewer, deep-fried for a crispy snack. Pair with spicy grilled chicken, barbecue ribs, or a hearty steak for an exciting twist. Pommes soufflées: Double-fried slices that puff up into delicate, airy balloons. Ideal with gourmet dishes like duck confit, filet mignon, or a delicate seafood platter. Tater tots: Grated potatoes formed into small cylinders, deep-fried to golden perfection. Perfect with chili, scrambled eggs, or a hearty breakfast burrito. Inputs from chef Nishant Choubey
