Cheesy Corn Stuffed Jacket Potatoes

My sister and I were browsing internet for some yummy to try something new. There we came across this stuffed potato recipe. As I went through the ingredient list, I was sure this is going to be a delicious recipe as I had already tried stuffed potato- Mexican style which was delicious.

This is a very good appetizer and when served hot this cheesy corn potato will leave a yummy tempting taste to your family members/ guests.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 12 potatoes

What goes in it:

Potato, boiled- 6 medium sized

Capsicum, finely chopped- 1 small sized

Sweet corn, boiled- 1 nos

Garlic, finely chopped- 1 tbl spn

Celery (Ajwain)- ½ tbl spn

Pepper- ½ tbl spn

Salt- to taste

Oil- 1 tbl spn

Butter- 2 tbl spn

Cheese, grated- ½ cup

Coriander, chopped- ½ cup

How did I make it:

Wash and peel the skin of potatoes. Cut them into halves lengthwise so that you can make proper scooped potatoes.

[Foodies Note:  Take medium sized round potatoes so that it can be scooped meticulously. I used small sized potato but medium sized potatoes will be more comfortable to stuff with.]

Pressure cook potato and sweet corn for 4-5 whistles.  After it is boiled drain off the water and keep them aside.

While potatoes and corn in being boiled, chop coriander leaves, capsicum (into tiny squares) and shred cheese.

In a small kadai take little oil and sauté garlic till it turns brown. Put in ajwain and sauté for about 1 minute.  Add chopped capsicum to it and cook for 3-5 minutes. Add boiled corn to it and mix them all well. 

Sprinkle salt, pepper and coriander leaves to it. Cook for about 2 minutes by stirring continuously. Remove from fire.

[Foodies Note: Add little salt as you are going to use cheese and butter which have salty taste.]

With the help of spoon scoop the boiled potato at the center meticulously.

Keep it aside and start preparing for roasting potatoes. Take a pan and switch on the stove. Apply butter to halved potatoes. And roast both the sides of potato on it on low flame till they become golden brown.

Roasting botton side of potato

Roasting top side of potato

This is how top side will look after you roast it and take off the stove

Stuff the scooped potatoes with the prepared filling. Top is off with the grated cheese.

Bake the stuffed potatoes in the pan on low flame. Close the lid. Bake till you can see tempting melted cheese. This will take about 5 minutes.

Serve hot this corn stuffed potatoes.

Makai Subzi with Paratha

As you all know now is the season of sweet corn. On roadside you will see laari walas with sweet corn and children, couples, oldies infact all of us enjoying masala hot sweet corn in rains. I am not making a corn chat or salad.

But sweet corn on laari tempted me to have makai sabzi with paratha for dinner. So here’s how I made it...

Preparation time: 5 minutes to cut vegetables, 5 minutes to chop and grind add 5 minutes to make dough simultaneously you can pressure cook the corn

Cooking time: 5 minutes to cook vegetable and 15 minutes to make paratha’s

Serves: 3

What goes in for makin Makai Subzi:

Sweet corn, boiled- 1 big sized

Carrot, diced and boiled- 3 tbl spn

Peas, diced and boiled- 2 tbl spn

French beans, diced and boiled- 3 tbl spn

Malai- 2 tbl spn

Cashew powder- 2 tbl spn

Ginger-green chilli-garlic paste- 1 tbl spn

Tomato, finely chopped- 1 small sized

Onion, finely chopped- 1 medium sized

Oil- 1 ½ tbl spn

Turmeric powder- ½ tbl spn

Red chilly powder- ½ tbl spn

Salt to taste

How did I make Makai Subzi:

First of all boil sweet corn in pressure cooker for 6-7 whistles with pinch of salt in it. Drain off the water and let it cool.

Side by side dice vegetables and boil them as well. Drain off the water. You can put vegetables and corn together in a cooker as well.

Also chop onions and potato in a chopper. And grind ginger, green chilli and garlic in a grinder.

Take a kadai and put oil in it. Prepare it for tempering. As oil heats up, lower down the flame. Sauté ginger-garlic-chilli paste and chopped tomato & onion for about 2 minutes. Then add boiled corn and vegetables, malai, cashew powder, turmeric powder, red chilli powder and salt to it. Season generously. Let it cook for 3-4 minutes.

[Foodies’ Note: The malai is nothing else but the malai which gets formed over milk. Mom has taken out all those malai and kept in a deep cooking pot in a refrigerator from which she prepares ghee.]

Garnish with coriander leaves.

It is ready to be served with chapatti or paratha.

How did I make paratha:

Take a wide bowl to make dough. In the wheat flour, put a little salt, cumin seeds and malai. Keep on adding water little by little till the dough becomes soft and pliable. Add less water as malai will already make it soft as you knead it. Divide it into equal portions and make rounds.

Roll the dough like you make a chapatti. And cook on tawa with ghee till both the sides turn golden brown.

Enjoy hot paratha with delicious and simple to make makai subzi.