Ingredients8-10 baby corn, each cut into two pieces3 cups tomatoes, finely chopped1 teaspoon mustard seeds1 teaspoon fresh ginger, grated7-8 curry leaves, each torn into two pieces1 tablespoon curry powder2 tablespoons oilSalt to taste2 tablespoons cilantro, for garnishInstructionsHeat oil over medium heat in a 3 qt pot, once the oil is hot add mustard seeds and allow it to crackle. Add curry leaves and mix.Add curry powder and tomatoes, mix well, and cook covered about 10 minutes, stirring every couple of minutes until tomatoes have pulped down.Add baby corn pieces and a cup of water, bring it to a boil and cook on low heat for 10 minutes. Adjust salt and serve with a garnish of cilantro.
Ingredients2 cups corn kernels, from raw corn off the cob (pureed in a blender)1/4 cup sugar1/2 teaspoon cardamom powder1/2 cup whole milk1 pinch saffron strands2 tablespoons gheeInstructionsOver medium heat in a 3 qt pot, heat ghee and when ghee is hot, add corn and saute for 10-12 minutes, stirring constantly.Add whole milk, saffron and mix, cook covered for another 10 minutes, stirring every couple of minutes. Add sugar, cardamom powder and mix until all sugar has been dissolved. Serve warm!
I made Mummy's corn dish, and not surprisingly it never fails to impress anyone and everyone... Ingredients 4 corn on the cob, rinse and take out kernels from the cob, using a knife 1 tbsp oil 1/2 tsp turmeric powder 1 tbsp cumin seeds 1 tsp mustard seeds 10 curry leaves OPTIONAL Salt to taste1/2 jalapeno, finely chopped 1/2 cup shredded coconut 2 tbsps cilantro, finely chopped Instructions Use a food processor to mash corn kernels, set aside. In a non-stick saute pan (3 qt), heat oil over medium heat and add mustard seeds when the oil is hot, allow seeds to crackle. Add cumin seeds, jalapeno and saute for half a minute.Add curry leaves (tear each leaf into...
