Chocolate Chip Cookies by Vinay and Meera

Another little chef, Vinay Prasanna, is making his favourite chocolate chip cookies and his sister, Meera, is seen giving final touches to the cupcakes in her own creative way. They sent me these pictures which I thought I shall share with my viewers. They were helping their mom in the kitchen and she did supervise them! This is a very popular and common recipe in the US. I asked the recipe from Vinay and this is how it goes. I am sure this is a favourite recipe of many children.

Ingredients	Quantity
Al Purpose Flour (Maida)	2¼ cups
Baking Soda	1 tsp
Salt	1 tsp
Butter (Softened)	1 cup
Sugar	¾ cup
Brown Sugar	¾ cup
Vanilla Extract	1 tsp
Eggs	2 large
Semi Sweet Chocolate Chips	2 cups
Chopped Nuts	1 cup

Method

1. Preheat the oven to 375° F.


2. Mix flour,salt and baking soda well in a small bowl.


3. Beat the butter,sugar,brown sugar and vanilla in a large bowl until creamy.


4. Add the eggs one at a time beating well after each addition.


5. Gradually beat in the flour mixture and stir in the chocolate chips and nuts.


6. Drop the mixture gradually by a rounded table spoon on to a ungreased baking sheet.


7. Bake for about 9 to 11 minutes or till they are golden brown.


8. Cool on the baking sheet and serve.

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Corn Veggie Patties

Patties made with vegetables and corn is nutritious.They can be made into bite sized patties as snacks or as meal sized patties to be eaten with bread for dinner.Serves eight to nine patties.

Ingredients	Quantity
Potatoes	3
Fresh Corn Kernels (or Frozen Corn)	½ cup
Chopped Carrots	¼ cup
Peas	3 tbsps
Sliced Capsicum (Bellpepper)	2 tbsps
Chopped Cilantro (Coriander Leaves)	2 tbsps
Ginger Garlic Paste	1 tsp
Green Chilli Paste	1 tsp
Corn Starch Powder	4 tbsps
Plain Flour (Maida)	2 tbsps
Water	½ cup
Cumin Powder	1 tsp
Herbed Bread Crumbs	1 cup
Oil For Shallow Frying	½ cup
Salt	to taste

Method

1. Boil the washed potatoes and mash them.Steam the carrots,peas and corn.


2. In a bowl, mix all the steamed vgetables,corn,capsicum,mashed potato,salt cumin seed powder,green chilly paste,ginger garlic paste and chopped cilantro.


3. Make round balls first and then shape them into thick flat circles.


4. Mix corn starch powder,plain flour ,salt and enough water so that it is thin in consistency.


5. Take bread crumbs in plate and mix it with dry herbs like oregano and basil.
   
6. Heat oil for shallow frying in a skillet.


7. Dip each patty in the corn flour batter and then put them in the breadcrumb mixture and coat the patty on all sides with them.


8. When all are done keep them in a plate and refrigerate them for nearly half an hour to rest so that the do not absorb much oil when fried.


9. Drop two or thre patties at a time and shallow fry them on both the sides till the are golden brown.


10. Serve hot with bread slices,tomato sauce, cucumber,tomato and onion slices.

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Spicy Potato Wafers - Be Great Chefs series for kids

Ingredients	Quantity
Potato Wafers	1 packet
Tomato Ketchup	1 tbsp
Lime Juice (Optional)	½ tsp
Chilli Sauce (Optional)	½ tsp

Method

1. Open the packet of wafers into a bowl.


2. Crush the wafers roughly with your fingers.


3. Add ketchup and chilly sauce and limejuice.


4. Mix them well with a spoon and serve it immediately so that the potato wafers do not become soft.

More in Be Great Chefs series for kids - Complete List of Recipes

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Spicy Bhelpuri - Be Great Chefs series for kids

Ingredients	Quantity
Puffed Rice	1 cup
Readymade Mixture/Bujjia	1 small packet
Limejuice	½ tsp
Chilly Sauce (Optional)	½ tsp
Coriander Leaves	a few
Salt	to taste

Method

1. Mix all the ingredients in a bowl well.


2. Serve it immediately otherwise the puffed rice will become soft.

More in Be Great Chefs series for kids - Complete List of Recipes

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Cool Kebab Chaat

One would like to eat hot spicy kebabs but in this hot summer--A big "No".But I have a recipe which will fulfill your wish! Eat kebabs the "Chaat Way" with cool curds.Our family friends on a summer evening enjoyed this dish very much!

Ingredients	Quantity
Medium Potatoes	3
Boiled Mashed Peas	½ cup
Chopped Green Chillies	1 tbsp
Chopped Cilantro (Coriander) Leaves	2 tbsps
Ginger Garlic Paste	1 tsp
Bread Slices	3
Corn Flour	1½ tbsp
Garam Masala Powder	1 tsp
Black Pepper Powder	1 tsp
Chaat Masala Powder	1 tsp
Red Chilli Powder	1 tsp
Beaten Curds (Cold)	1½ cups
Green Gram Sprouts	½ cup
Salt	to taste
Oil	for frying
Thin Sev	½ cup
Tamarind Date Chutney	4 tbsps
Green Chutney (Coriander and Mint)	4 tbsps

Method

1. Boil and mash the cleaned potatoes.


2. Take a bowl and mix mashed potatoes with corn flour,bread slices and salt. You may need very little water or no water.


3. Make small balls about twenty four of them and keep them aside.One can make bigger balls too.


4. Take a pan and heat a teaspoon of oil and add cumin seeds and fry.


5. Add ginger garlic paste,mashed peas,chopped green chillies, a little of coriander leaves,salt ,garam masala powder and chilly powder and mix them well till the raw smell of peas is gone.


6. Cool this mixture and take a teaspoon of this and fill each potato ball and flatten them out like kebabs.


7. Heat oil in a pan and fry these kebabs till golden brown in colour.


8. To serve, take two or three kebabs and place them in a serving plate and pour about two tablespoons of very cold beaten curds over them and sweet tamarind date chutney,green chutney and sprinkle chopped coriander leaves,sev and sprouts.More spices like chilly powder and chaat masala powder can be sprinkled if you want it more spicy.

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Potato Canapes

This recipe is a typical Indian recipe like you have in a samosa.Since this is a fried recipe watch out for the calories. But once in a while ou can binge on these instead of samosas,try them!

Ingredients	Quantity
Canapes	6
Boiled and Mashed Potatoes	¾ cup
Chopped Onions	1 tbsp
Peas	2 tbsps
Cumin Seeds	1 tsp
Chopped Coriander Leaves	2 tbsps
Ginger Garlic Paste	½ tsp
Red Chilly Powder	½ tsp
Turmeric Powder	¼ tsp
Garam Masala Powder	½ tsp
Gram Flour (Besan)	3 btsps
Salt	to taste
Water	to make batter
Oil	for deep frying

Method

1. Take a pan and add one teaspoon of oil and heat it.Add cumin seeds and fry them.


2. Add the onions and ginger garlic paste and fry till light brown in colour.


3. Add the peas, turmeric powder,salt, red chilly powder and garam masala powder and mix.


4. Then add the mashed potato and a tablespoon of coriander leaves and mix well.Save the rest of the coriander leaves for garnishing.


5. Cook for a few minutes till all the ingredients are mixed well.


6. Take it out from the heat and cool it slightly.


7. Make a thick batter with gram flour,water and salt.


8. Heat oil for deep frying in a pan.


9. Take each canape and fill it up with the potato mixture and seal it with a spoon or more of the gram flour batter over it so that the filling does not fall out.


10. When all the canapes are ready with the filling,put each canape into the hot oil carefully with the gram flour side down first and fry till golden brown. Turn the side fry the other side and remove from the oil and drain them on a paper towel to remove extra oil.


11. Garnish it with chopped coriander leaves and serve it hot with green or tamarind chutney or even with tomato ketchup.

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Tomato Cheese Canapes

This is another recipe using canapes which have been described in my previous recipe.
This recipe has a filling which is nearly fat free, is fresh and best for a summer party.If basil is not available cilantro or coriander leaves can be used.

Ingredients	Quantity
Canapes	6
Finely Chopped Tomatoes	½ cup
Finely Chopped Onions	1 tbsp
Chopped Basil	1 tbsp
Mozzarella Cheese (Crumbled)	1½ tbsp
Cream	1½ tsp
Black Pepper Powdertd>	1 tsp
Salt	to taste
Oil	to shallow fry

Method

1. Shallow fry the canapes in oil and store them in an airtight jar till required.


2. Take a bowl and mix the chopped tomatoes,onions,chopped basil,mozzerella cheese,cream,blackpepper powder and salt.


3. Take a tablespoon or more of the mixture and fill each canape.


4. Place these filled up canapes on a preheated oven for a few minutes or till the cheese starts melting.


5. Serve these hot.

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Spicy Capsicum Canapes

Canapes are small square shaped shells made out of plain flour and other ingredients.These are readily available in the grocery store.These canapes can be used as shells and filled with a variety of fillings both sweet and savoury. Best results are obtained when these shells are shallow fried in oil first.The can be stored in an air tight jar for three or four days.See that they are filled with your favourite fillings just before serving.
This recipe is savoury filling and can be served as starters for an party in your house. It is easy to make it too!

Ingredients	Quantity
Canapes	6
Plain Flour (Maida)	4 tbsps
Butter	2 tbsps
Milk	2 tbsps
Finely Chopped Capsicum (Bell Pepper)	3 tbsps
Finely Chopped Green Chillies	1 tbsp
Black Pepper Powder	1 tsp
Chopped Coriander Leaves	1 tbsp
Grated Cheese	1 tbsp
Salt	to taste
Oil	to shallow fry

Method

1. Shallow fry the six canapes in a pan and store them in an airtight jar till use.


2. To make the filling,take a pan and add the butter and heat it


3. When the butter starts melting add the plain flour and fry till light brown.


4. Add salt,chopped capsicum,green chillies and pepper powder and mix.


5. Add the milk and mix well.


6. It should not have a running consistency, it should be a thick mass.


7. To serve, fill each canape with about one tablespoon or more of the filling and decorate it with grated cheese and chopped coriander leaves.


8. To melt the cheese , the filled canapes can be heated in the oven for a few minutes till the cheese melts.

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Chakli or Janthikalu

Chakli or Janthikalu in Telugu is a very common crispy snack made in South and Western parts of India.Its made with rice flour and lentil or pulse flours in a variety of ways. Different combinations are used and spices are used according to one's taste.A special mettalic device with moulds is used to make these. Its called a chakli mould. One kind somewhat looks like an icing gun. Here I have used roasted bengal gram dhal or chutney dhal or putnala pappu powder with rice flour.

Ingredients	Quantity
Rice Flour	4 cups
Roasted Bengal Gram Dhal Powder	1 cup
Butter	1½ tbsps
Asafoetida (Hing - Optional)	a pinch
Cumin Seeds	1 tsp
Celery Seeds (Ajwain)	½ tsp
Red Chilly Powder	1½ tsps
Turmeric Powder	¼ tsp
Salt	to taste
Oil	for deep frying
Water	to make dough

Method

1. Sieve the rice flour and roasted gram powder in a bowl.


2. Add to this mixture,salt, asofoetida,red chilly powder,cumin seeds,celery seeds,turmeric powder and mix them throughly.


3. Then add the butter(brought to room temperature) and mix.Add enough water to make a soft and pliable dough. Do not make it too soft. It will absorb more oil.


4. Heat oil for deep frying in a pan.Take the mould to make these chaklis and place a ball of this dough and press this down into the hot oil to make circles or just pieces and fry them till they are golden brown.


5. These can be stored for a long time in an airtight jar or tin. Children will love them!

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A Medley Of Fried Vegetables

Vegetables like onions, potatoes, green chillies etc. have been used often to make pakodas or fritters in India or as a snack during festivities.Here an attempt has ben made to experiment with vegetables like bittergourd,wholebrinjals,capsicum,tomato,cauliflower and greens like spinach,betal leaves or " paan" as it is called.Some of these vegetables have to be steamed before frying as they take time to cook when fried as it is. The batter for all these vegetables is more or less the same. Variations can be made as desired.This has many calories ,so it can be made occasionally.

For the Batter

Ingredients	Quantity
Gram Flour (Besan)	1 cup
Rice Flour	2 tbsps
Red Chilly Powder	1 tsp
Coriander Powder	1 tsp
Cumin Powder	1 tsp
Celery Seeds (Ajwain)	½ tsp
Soda bi carbonate (Optional)	½ tsp
Chopped Coriander Leaves	1 tbsp
Salt	to taste
Water	to make the batter

Vegetable Ingredients
Vegetables like bitter gourd,small round brinjals,raw banana bell pepper or capsicum,cauliflower,tomatoes spinach,cabbage and betel leaves

Ingredients	Quantity
Oil	for deep frying
Finely Chopped Onions	2 tbsps
Chaat Masala Powder	1 tsp

Note
This is the basic recipe for the batter and vegetable mix. If more is required more batter can be mixed. Also shredded cabbage and chopped spinach have to be mixed with the same ingredients of the batter but with less water.

Method

1. Mix all the ingredients for the batter in a bowl and keep it aside.


2. Cut the bittergourd into two pieces and slit the centers. Leave the stem of the brinjal intact and slit it in the center on either side.Boil these two vegetables in water with plenty of salt seperately.


3. Slice the bellpepper into long pieces and dice the tomato and raw banana into circles. Use half ripe tomatoes preferably.


4. Chop the spinach and shred the cabbbage leaves. Do not cut the betal leaves.


5. All these vegetables will be used seperately.


6. Heat oil in a pan for deep frying.


7. Dip each vegetable in the batter and fry them in the oil till they are golden brown.


8. Spread them in a large serving plate and garnish with finely chopped onions and sprinkle some chat masala powder and serve with coconut chutney or green chutney or tomato ketchup.Bitter gourd,brinjal and capsicum pakodas can be served with hot rice or chappatis.

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Steamed Rice Balls

Steamed rice balls are fat free and easily digestable. These are made particularly in South India on Ganesh Puja day. It is gluten and casein free and nutritive too.The dhal used can be substituted with green gram dhal and grated vegetables can be included too.

Ingredients	Quantity
Rice	¾ cup
Bengal Gram Dhal (Channa Dhal)	1 tbsp
Cumin Seeds	1 tsp
Grated Coconut (Optional)	2 tbsp
Salt	to taste
Water	3 cups

Method

1. Grind rice coarsely so that it is broken and resembles semolina or suji.Wash it and drain the water and keep it aside.


2. Heat two cups of water in a big pan and add cumin seeds and washed bengal gram dhal and cook.


3. Cook the dhal till it is half cooked.


4. Add the rest of the water and add salt,grated coconut and rice and mix.Cover it and lower the heat.


5. Cook the mixture till it is threefourths cooked and there is no water.


6. Remove from he heat and cool it.


7. Make about twenty medium sized balls and place them in an idly steamer and steam them for seven minutes.


8. Remove the rice balls carefully and serve it hot with coconut chutney or vegetable kurma.

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Rice Roti

Rice roti is a South Indian dish especially prepared in Karnataka and in some parts of Telengana. This contains nutrients from the rice and vegetables. It can be taken as a snack, breakfast food or as a main meal. The accompaniment to this dish can be coconut chutney or vegetable kurma or tomato chutney. To make it more nutritious,chopped green vegetables and sprouts can be added. Children will like it and above all it is gluten and casein free. It is easily digestable too. Try it!

Ingredients	Quantity
Rice Flour	1 cup
Water	2 ½ cup
Finely Chopped Onions	¼ cup
Finely Chopped Green Chillies	1 tbsp
Chopped Coriander Leaves	2 tbsps
Grated Carrot	2 tbsps
Cummin Seeds	2 tbsps
Salt	to taste
Oil	for shallow frying

Method

1. Heat the water in a big pan and add cumin seeds and salt.


2. When the water starts boiling, lower the heat and add the chopped onions,green chillies, coriander leaves and grated carrot.


3. Then add the rice flour slowly mixing it simultaneously with the water.


4. Take the pan from the heat and mix the contents well.


5. Cool the mixture until it is luke warm. Make four or five balls.


6. Take a greased flat pan and heat it. Put one and a half teaspoons of oil. Lower the heat.


7. Take one rice ball and pat it on the wet palm and place it in the pan and with wet fingers pat it further to make a circle.


8. Put one teaspoon of oil around and on the roti and cover it with a plate.


9. When the sides become light brown turn the roti and cook for a minute and remove.


10. Repeat this with the other rice balls.


11. Serve hot or cold with coconut chutney or vegetable kurma.

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Cheesy Vegetable Wraps

This nutritious recipe is improvised with the ingredients already available in the kitchen. The cheese quantity can be reduced if desired.Peanut butter instead of normal butter or olive oil or any refined oil can be used. But, this is best suited for bachelors or for single parents who after a busy day have to turn out a sumptuous meal for their child or children. According to availability, ingredients in the filling can be changed ,like sweet corn ,whole pulses like boiled black eyed beans or kidney beans(rajma) can be used.

Ingredients	Quantity
Chappatis or Torillas	4
Chopped French Beans	2 tbsps
Shredded Cabbage	2 tbsps
Grated Carrots	2 tbsps
Green Gram Sprouts	3 tbsps
Chopped Cilantro Leaves(Coriander)	1 tbsp
Cheese Spread or Creamy Cheese	3 tbsps
Cheese Slices	4
Butter	1 tbsp
All Herb Seasoning	1 tsp
Olive Oil	1 tsp
Salt	to taste
Pepper Powder	1 tsp
Cheese Dip	¼ cup

Method

1. Steam the chopped vegetables and sprouts in the microwave. Do not over cook.


2. Take the vegetables in a bowl and add cilantro,cheese spread, all herb seasonings,olive oil,salt and pepper and mix gently.


3. Take a chappati or a tortilla and place it on a cutting board and place two tablespoons of the mixture on one side.


4. Then place a cheese slice on this and wrap the chappati well so that the ingredients do not come out and press lightly.Make the rest of the wraps too.


5. Grease a grilling sheet with butter and place these wraps and smear some butter on each oif them and grill them till he are slightl brown on top.


6. Serve hot with cheese dip and salad.

To make the Cheese Dip

Ingredients	Quantity
Cream Cheese or Cheese Spread	3 tbsps
Mustard Paste	1 tbsp
Lime Juice	1 tbsp
Red Chilli Flakes Soaked in Vinegar (Optional)	1 tsp
Pepper Powder	1 tsp

Method
Mix all these ingredients well and store in a jar.

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Corn Bread

CORN BREAD is a healthy food loaded with nutrients. It is a bread which can be eaten with the main meal or as a snack. It is accompanied with honey butter or normal salted butter. To make it spicy,chopped green chillies,chilly powder and Cheddar cheese can be added.

Ingredients	Quantity
Corn Meal (makki ka aata [1])	1 cup
Plain Flour (maida)	1 cup
Milk	⅓ cup
Buttermilk	⅓ cup
Honey or Maple Syrup	¼ cup
Lemon Juice	1 tbsp
Refined Oil	3 tbsps
Baking Powder	1 ½ tsps
Baking Soda	½ tsp
Salt	¼ tsp
Steamed Corn Kernels	⅓ cup

Method

1. Preheat the oven to 350 degrees centigrade (350° C). Grease a round pan and keep it aside.
2. Sieve the plain flour with salt,baking powder and baking soda and mix with all the ingredients well.
3. Beat the mixture with a hand mixer very well and fast for 30 seconds.
4. Transfer the contents into the greased pan and bake it in the oven for 25 to 30 minutes Serve the corn bread warm.

^[1] Note: Makki ka atta is Hindi for maize flour.

To make Honey Butter you will need

Ingredients	Quantity
Unsalted Butter	100 gms
Honey	3 tbsps
Cinnamon Powder	¼ tsp
Salt	a pinch

Method

Bring the butter to room temperature and mix it with all the ingredients and serve it with the corn bread. This butter can be stored in the fridge.

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Peanut Burfi

Ingredients	Quantity
Roasted Peanuts	1 cup
Jaggery	1 cup
Sesame Seeds	1 tsp
Dry Coconut Powder	1 tsp
Water	¼ cup
Ghee	2 tbsp
Khus Khus (Poppy Seeds)	1 tsp

Method

1. Take jaggery in a pan and add little water and cook till it becomes thick syrup.
2. Add the peanuts, sesame seeds, coconut powder and poppy seeds and stir.
3. Cook the mixture till it becomes one mass and leaves the sides of the pan.
4. Grease a plate with ghee and pour this mixture and spread. Cut into pieces and cool them.
5. This can be stored.

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Peanut Coins

Ingredients	Quantity
Peanut Butter	1 ½ Cup
Honey	6 tbsps
Non Fat Dry Milk Powder	1 cup
Cocoa Powder (Optional)	½ Cup

 

Method

1. Mix peanut butter and honey in a bowl adding dry milk powder gradually until the mixture is a firm dough.
2. Mix the cocoa powder if desired.
3. Shape the dough into small balls and flatten into circular coin shapes.
4. Dry fruits like chopped walnuts and almonds can be mixed in the dough.

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Veggie Rice Rolls

Ingredients	Quantity
Rice sheets (Putharekulu [1] sheets)	10
Boiled potato	1 big size
Chopped Carrots	2 tbsps
Chopped French Beans	2 tbsps
Peas	2 tbsps
Shredded Cabbage	1/2 cup
Chopped Onions	1/4 cup
Chopped Coriander Leaves	1 tbsp
Ginger Garlic Paste	1 tsp
Chilli Powder	1/2 tsp
Garam Masala	1/2 tsp
Coriander Cummin Powder	1/2 tsp
Turmeric Powder	1/4 tsp
Salt	to taste
Oil	for deep frying

Method

1. Steam the carrots, beans, peas and cabbage in a pan and keep it aside.
2. Take a pan and add one tablespoon of oil and heat it.
3. Add the onions and ginger garlic paste and fry till light brown.
4. Mash the potato and add it along with steamed vegetables. Then add salt, turmeric powder,garam masala powder, chilly powder and coriander cumin powder and stir till all the ingredients are mixed and is some what dry.
5. Add half of coriander leaves and mix.
6. Cool this vegetable stuffing and leave it aside.
7. Take a rolling board and place a damp napkin or cloth over it.
8. Take two rice sheets and place on the cloth.
9. Keep one tablespoon of the stuffing and place it in the center of the rice sheets. Fold the rice sheets quickly from either side in such a way it forms a roll neatly packed.
10. Continue making the rolls with all the stuffing.
11. Heat oil in pan for deep frying and add three or four rolls at a time and fry them till light brown. Serve hot with tomato chutney or sauce and garnish them with coriander leaves.
12. Alternatively, these rolls can be shallow fried or baked in an oven.
13. For baking, place these rolls on greased baking sheet and sprinkle little oil on these and bake them in a preheated oven at 350 degrees centigrade (350^oC) till the become light brown. Serve hot.

^[1]Note: Putharekulu sheets are thin rice sheets available only in Andhra Pradesh, India. Alternatively Oriental rice sheets can be used. This preparation is good for Gluten free diets.

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Stuffed Green Chillies

Ingredients	Quantity
Big Green Chilles/Peppers	10
Mashed Potatoes	1/2 cup
Chopped Coriander Leaves	1 tbsp
Blanched Almonds	10
Garlic Cloves	3 or 4
Lime Juice	1 tsp
Gram Flour	1 cup
Salt	to taste
Soda bi carbonate	1/4 tsp (optional)
Oil	for deep frying

 

 

Method

1. Slit the green chillies in the centre so as to stuff them.
   
2. Cook the chillies in boiling water for 3 to4 minutes till half cooked if chillies  have a tough skin. Put them aside.
   
3. Grind the blanched almonds and garlic and mix them with the mashed potatoes,salt,lime juice and chopped coriander leaves to make the stuffing. Stuff each chilly with one tablespoon of stuffing and keep them aside.
   
4. Make a batter with gram flour,salt and soda.
   
5. Heat oil in a pan and dip each chillie in the gram flour batter and deep fry till golden brown.
   
6. Serve hot with tomato sauce or salsa.
   
7. If one does not want to deep fry,the chilles can just be brushed with oil on all sides  in a greased pan and put them in a preheated oven  and bake them for 25minutes or  till the chillies become brown.
   

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Spicy Corn Fritters

Ingredients	Quantity
Sweet Corn	1/2 cup
Plain Flour	1 tbsp
Corn Flour/Corn Starch	2 tbsp
Finely Chpped Green Chillies	1 tbsp
Finely Chpped Coriander Leaves	2 tbsp
Finely Chpped Spring Onions	2 tbsp
Small Onion	1
Salt	to taste
Oil	to deep fry

Method:

1. Steam the sweet corn first.
   
2. Mix the sweet corn with plain flour,corn flour,finely chopped coriander leaves and salt. Add water only if necessary that is if it is too dry. The mixture should be just wet.
   
3. Deep fry the corn mixture in hot oil till golden brown dropping the mixture in such a way that the corn is separated but coated with the flour.
   
4. Chop the onion finely and fry them in a tablespoon of oil till transparent but not brown.
   
5. Serve hot the corn on a bed of fried onions and spring onions in a plate.
   

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