Corn has sure come a long way from being a mere accompaniment at barbeques to its use in more complex dishes like makkai ke kabbab, that's served with fresh mint chuttney. Many years ago, I tasted these few corn recipes on my way to Punjab, India. ALOO MAKKAI TIKKI 3 potatoes, boiled, peeled and mashed half cup sweet corn kernels, boied one green chilli, finely chopped one table spoon of freshly grated coconut half tea spoon of dhania jeera powder 1/4th tea spoon of garam masala 1/4th cup of carrot, grated juice of half a lime salt to taste oil to fry Mix all the ingredients except the oil and potatoes, together and keep aside. Divide the mashed potato into equal portions, take one of them and flatten into a disc, fill this with the stuffing and close it. Repeat for the rest of the potato. Shallow fry them in oil until golden brow. Serve hot with tamarind chutney SWEET CORN BHEL two cups of sweet corn kernels, boiled one onion, chopped one tomato chopp...

I am a huge foodie and I love Punjabi food. But ever since I've embarked on travel routine, I have embraced a healthier way of eating. This doesn't mean that I am constantly dieting but it just means that I eat what I want very sensibly. These days I don't skip my breakfast and it's usually something simple. I space my meals throughout the day and ensure I munch something simple whenever I have time. The one thing that I absolutely love is chicken and I simply can't get enough of it. Tandoori chicken is one of my favourites and I can eat it just by itself too. The foodie in me tempts me to cheat on my diet once in a while, but I try to curb it as much as I can. Tandoori Chicken