Corn Rajputana…an ancient recipe resplendent in colour and flavour. The distinct sense of royalty can be whiffed as you boil the corn in milk and allow it to slow-cook in curd, playing with a myriad of masalas to lend it that mildly spicy palate. A hint of sweetness adds a rich surprise element for first-timers…however leaving behind a relentless desire to devour more of this sumptuous corn recipe wrapped in tradition.
Pair with Lachha Parathas and watch the magic explode in your mouth!!!
|Servings||3 – 4 persons|
|Prep time||10 Minutes|
|Cook time||20 – 25 Minutes|
Ingredients for the Corn Rajputana
( 1 cup=200 ml, 1 tbsp= 15 ml)
|3 nos.||Sweet corn on cob|
|3 tbsp||Ghee (clarified butter)|
|2 – 3 nos.||Cinnamon sticks|
|2 – 3 nos.||Bay leaves|
|6- 8 nos||Green Chilies|
|2 tbsp||Ginger garlic paste|
|1 big||Red onion, grated|
|1 big||Elaichi – (Black Cardamom)|
|2 – 3 nos||Pepper corns|
|1 tsp||Jeera (cumin seeds)|
|½ tsp||Haldi (Turmeric powder)|
|½ tsp||Hing powder|
|1 cup||Thick yogurt (water drained)|
|10 nos.||Cashews – made into a paste|
|Salt to taste|
|½ cup||Coriander leaves, finely chopped|
|1 tbsp||Coriander seed powder|
|½ tsp||Cumin powder|
|½ tsp||Garam masala powder|
Instructions for the Corn Rajputana
|1.||Pressure cook the corn along with milk in a cooker, give three–four whistles.
|2.||Once the corn is cooked, cool and remove the kernels. Keep the milk which is remaining aside for further use.
|3.||Heat ghee in a kadhai. Splutter the bay leaves, elaichi, pepper corns, jeera, cinnamon sticks and hing. Add in whole green chilies and cook everything for 1 minute.
|4.||Add in the grated onion and ginger garlic paste and cook for 2-3 minutes until the raw smell disappears. Do not let it brown.
|5.||Add in the haldi, coriander and cumin powder and cook for 1 minute.
|6.||Keep the flame low. Add in the cashew paste and cook for a few minutes stirring constantly. Now add in thick curd and stir continuously. The curd gravy should not curdle. (ensure your curd is at room temperature). Slow cook this gravy for a few minutes
|7.||Add in the left over milk and corn kernels. Boil the vegetable on low flame until it cooks. Season with salt.
|8.||In case the gravy is too thick, thin it down with ½ cup of milk or water and boil. Add in the Garam Masala powder and boil again.|
|9.||Garnish with coriander leaves and serve immediately.|
|1.||I’ve used fresh seasonal corn and boiled it in milk. Do not use tinned corn.|
|2.||For The cashew paste – soak 10 cashews in half a cup of water for 20 min. Blend in a mixer and use.|
|3.||To remove water from curd, place the curd in a sieve and drain out the water. We need curd at room temperature and thick curd after water drained should be one cup.|