It’s crunch-time and you are in a mad rush for your office or kids’ school. You just have some corn in your fridge and you are looking to having something tasty in the lunch box, too. Don’t fret! Corn to your rescue! Here’s how..
[P.S.: This is an already famed recipe in the northern and central parts of India; specifically Madhya Pradesh. It is extremely tasty with the sweetness of the corn and the savory masalas]
Corn/ bhutta: 1 bowl (coarsely ground in grinder or hand-grated)
Cumin seeds: 1 tsp
Ginger-garlic paste: 2 tsp
Turmeric/ Haldi: 1/2 tsp
Coriander powder: 2 tsp
Red chili powder: 1 tsp or to suit your taste
Garam Masala: 1/2 tsp (optional but recommended)
Sugar: 1 tsp
salt: per the taste
oil: 3 tsp for tempering
coriander leaves: for garnishing
Prep time: 10 minutes
Cooking Time: 15-20 minutes
- Coarsely grind the corn pellets.
2. Heat the oil in a pan and keep all masalas ready for the tempering.
3. Add cornand mix well. Cover with the lid and on a medium flame, let it simmer for about 10 minutes; giving a stir at regular intervals.
4. Add sugar, mix well and again cover with lid for another 5 minutes or till you see that the moisture in corn has reduced and it has now become more dry than the initial pasty form.
5. Once ready. garnish with the coriander leaves and serve hot! You can have it with roti, bread or simply grab a spoon and start gorging the way I do! 🙂