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Sweet Corn

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Vending Kiosks

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Corn Methi Pulao

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Corn Palak Pulao

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Vegetable Penne

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Farm Harvest (Greenland Farms) was germinated in 1995 with an aspiration and idea to provide high quality fresh sweet corn to discerning food lovers. This idea has grown into an institution today and is one of South India's leading agri-business companies. Unlike many other companies, Farm Harvest grow its own corns on more than 1000 acres of land, spread across Tamil Nadu. The company in addition to growing corn also processes and distributes them diligently. The entire supply chain-from farm to your family-is managed by the company.
The company believes that the consumer should relish corn at its finest-scintillatingly soft, tantalizingly tasty and joyfully juicy. Greenland sells/distributes corn in three varying formats:
Fresh corn cobsProcessed corn kernelsThrough Vending kiosks
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Nature of Business

Manufacturer

Year of Establishment

1995

Sweet Corn
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Sweet Corn

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We understand how much you value freshness and taste. Reason we go to the ends of the world to make sure our fresh corn cobs go from our farms to your corner store ASAP. Any more quick and it would be called time travel! We guarantee no other brand can come even close.
These juicy fresh corn cobs are hand-picked with care, graded with caution, cleaned with concern and packed in cute packs of 4s and 2s. You could catch and caress these cuties in all leading retail outlets and fresh vegetable marts across South India. Should you believe big is beautiful, you can order bulk packs for institutional orders. They are also available in shelled form at retail outlets.Just pick them up, pack them home, sit back, relax and relish by grilling or steaming and applying your favourite seasoning too. Oh, you could microwave the corns as well.

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Then there is this other baby of ours – processed sweet corn kernels. These are prepared by first peeling off the kernels from high grade sweet corn cobs. The kernels are then cleaned and processed using state-of-the-art retort processing technology that helps extend its shelf life to one year and also ensure the corn remains as good as fresh even in packed condition.
This processing bestows other benefits too. Conwell University, USA, scientists have categorically proven that sweet corn when processed unleashes beneficial nutrients and anti-oxidants that can reduce the chance of heart disease and cancer. Some food for thought, huh?Our kernels come in 300gm packs and in bulk packs for institutional orders.
Enjoy sweet corn kernels your favourite way: eat it as a snack by steaming it and adding your favourite seasoning. Or make exotic dishes by using corn kernels as ingredients.

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Vending Kiosks
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Vending Kiosks

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Vending Kiosks are a leading go to market vehicle focused on the retail consumer. These kiosks are typically located outside leading retail and vegetable outlets, at movie halls, at shopping malls or even within IT company campuses.
These kiosks serve corn in cups and steamed corn cobs – frills-free and flavored and also takeaway corn kernel packs. These kiosks are another proud endeavor of the company. Currently, the company has deployed more than 350 such kiosks dotting the leading outlets across South India.

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Cheesy Vegetable Pasta
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Cheesy Vegetable Pasta

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Ingredients
  • 1 1/2 cups cooked pasta (penne)
  • 1 tbsp butter
  • 3/4 cup thinly sliced coloured capsicum (red, yellowand green)
  • 1/2 cup milk
  • 1/4 cup boiled sweet corn kernels (makai ke dane)
  • 2 cheese slices
  • salt and freshly ground black pepper powderto taste
For Serving garlic breadMethod
  • Heat the butter in a broad non-stick pan, add the capsicum and sauté on a medium flame for 2 minutes.
  • Add the pasta, milk, salt, pepper, corn and cheese slices, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  • Serve immediately with garlic bread.

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Corn Methi Pulao
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Corn Methi Pulao

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Ingredients
  • 1 cup long grained rice (basmati)
  • 2 to 4 black peppercorns (kalimirch)
  • 12 mm (1/2″) piece cinnamon (dalchini)
  • 2 cloves (laung / lavang)
  • 2 cardamoms
  • 1/2 tsp finely chopped green chillies
  • 1/2 cup sliced onions
  • 3/4 cup fenugreek (methi) leaves chopped
  • 1/2 cup sweet corn kernels (makai ke dane)
  • 1/4 tsp turmeric powder (haldi)
  • 1 tbsp butter
  • 1 tbsp oil
  • salt to taste
For Serving Fresh curdMethod
  • Wash the rice and keep aside.
  • Heat the butter and oil in a pressure cooker, after heated add the peppercorns, cinnamon, cloves, cardamom and sauté for ½ a minute.
  • Add the onions and sauté for 1 to 2 minutes.
  • Add the fenugreek leaves, corn kernels and sauté for 1 minute.
  • Add the rice and 2 cups of hot water, salt, turmeric powder, green chillies and stir for a few seconds.
  • Pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  • Serve hot with fresh curds.

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Corn Palak Pulao
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Corn Palak Pulao

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Ingredients
  • 1 1/2 cups long grained rice (basmati)
  • 4 to 6 black peppercorns (kalimirch)
  • 25 mm (1″) piece cinnamon (dalchini)
  • 2 cloves (laung / lavang)
  • 4 cardamom (elaichi)
  • 1 cup sliced onions
  • 1 tbsp ginger-green chilli paste
  • 2 cups chopped spinach (palak)
  • 1 cup tender sweet corn kernels
  • 1/4 tsp turmeric powder (haldi)
  • 1 tbsp oil
  • salt to taste
Method
  • Wash the rice and keep aside.
  • Put 3 cups of water to boil. Keep aside.
  • Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and fry for some time.
  • Then add the ginger-green chilli paste, spinach leaves, corn kernels and turmeric powder and stir for a few seconds.
  • Finally, add the rice and 3 cups of hot water along with the salt and pressure cook for 1 whistle. Allow the steam to escape before opening.

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Corn Capsicum and Cheesy Paratha
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Ingredients
  • To Be Mixed Together Into A Stuffing
  • 1/2 cup sweet corn kernels (makai ke dane) , boiled and roughly chopped
  • 1/4 cup finely chopped capsicum
  • 1/4 cup grated processed cheese
  • 1/2 tsp chilli powder
  • 1/4 tsp black salt (sanchal)
For The Dough
  • 3/4 cup whole wheat flour (gehun ka atta)
  • 1 1/4 tsp oil
  • salt to taste
Other Ingredients
  • 1/4 tsp oil for kneading
  • whole wheat flour (gehun ka atta) for rolling
  • 4 tsp ghee for cooking
MethodFor the dough
  • Combine the wheat flour, 1 tsp of oil and salt in a bowl and knead into a soft, smooth dough using enough water. Cover with a wet muslin cloth and keep aside for 5 minutes.
  • Knead again using the remaining ¼ tsp of oil till smooth and elastic. Keep aside.
How to proceed
  • Divide the stuffing into 4 equal portions and keep aside.
  • 1Divide the dough into 8 equal portions.
  • 1Take 2 dough portions and roll out each into a 125 mm. (5″) diameter thin circle.
  • 1Place a circle on a flat, dry surface and spread ¼th portion of the stuffing evenly on it.
  • 1Place another circle over the stuffing and pinch the edges to seal the stuffing.
  • 1Cook the paratha on a non-stick pan on a medium flame using 1 tsp of ghee till brown spots appear on both the sides.
  • 1Repeat with the remaining dough portions and stuffing to make 3 more parathas.

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Vegetable Penne
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Vegetable Penne

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Ingredients
  • 1 tsp olive oil
  • 1 cup finely chopped spring onions whites
  • 2 tsp sliced garlic (lehsun)
  • 1/2 cup blanched broccoli florets
  • 1/2 cup blanched and sliced baby corn
  • 1/2 cup capsicum slices
  • 1/2 cup blanched and sliced zucchini
  • 1/2 cup cooked sweet corn kernels (makai ke dane)
  • salt and to taste
  • 3 cups cooked penne
For The Garnish
  • 3 tbsp grated mozzrella cheese
Method
  • Heat the oil in a deep non-stick pan, add the spring onion whites and garlic and sauté for 4 to 5 minutes.
  • Add the broccoli, baby corn, capsicum, zucchini,corn, salt and pepper, toss well and sauté for another 2 to 3 minutes.
  • Add the penne and toss gently.
  • Serve hot garnished with cheese.

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