SWEET CORN TOMATO RICE

Hi friends, wish u all very Happy Holi...

I have not tried or tasted the sweet corn before I did the rice. I bought the sweet corn and planned for the rice and I got the recipe from one of my best blogger friend n sister Sangee akka... Even she is inspiration to me to start the blog... Already I tried Wheat biscuits from her space... The rice was really very tasty n aromatic...

Little About Sweet Corn

Sweet corn also called sugar corn and pole corn is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversation of sugar to starch inside the endosperm of the corn kernel.  It is harvested when the kernels are dry and mature and is picked when immature and prepared and eaten as a vegetable rather than a grain. Sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy...

Benefits

• Very rich in vitamin B1, B5, C, phosphorus, manganese, folate and dietary fiber. 
• Cardiovascular health 
• Cancer prevention 
• Memory enhancement
• Vision Protection  

Category	Lunch
Regional	Indian
Preparation Time	2 Minutes
Cooking Time	20 Minutes
Servings	1

Source - Spicy Treats with some modification...

INGREDIENTS 
Cooked rice - 1 Cup (I used Ponni Rice)
Oil - 2 Tsp
Fennel seeds - 1 Tsp
Mustard and urad dal - 2 Tsp
Garlic - 5 pods Chopped
Onion - 1 Chopped
Sweet corn kernels - 2 Tbsp
Tomato Puree - 1
Sambhar powder - 1 Tsp
Garam masala powder - 1/2 Tsp
Salt - To taste

METHOD

• Heat oil in a pan add fennel seeds, mustard and urad dal wait it to splutter.
• Now add chopped garlic fry for 30 seconds then add chopped onion and fry for 3 minutes.
• Add sweet corn kernels fry it for 5 minutes then add tomato puree saute it till the oil oozes out. 
• Add sambhar powder, garam masala and salt mix it well and saute it till the raw smell goes. 

• Now mix the cooked rice and stir it well.

• Serve it hot...

YUMMY SWEET CORN RICE!!!

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