Thursday, October 18, 2012

कॉर्न कीस

I still remember eating कॉर्न कीस/Corn Kees in Indore at Sarafa Bazar.  Sarafa Bazar is actually a Jewelery market during day time but in the evening food vendors set up their eateries along the road. You get all type of chaat and snack items and sweets like Jalebi, malpua etc. Corn Kees being a Indore speciality I naturally tried that first and it was so creamy and delicious. The star of this recipe is of course 'Corn' and few more ingredients for tempering. Ingredients are simple but preparation might take some effort as we need to grate all the corn ears but the result is totally worth it. 

Ingredients(Serves 4)
13 corn ears(Husk and silk removed)
1/2 Tsp chili powder
1 Tsp sugar
Salt as per taste
1 Tbs Lime juice
For tempering
2 Tbs Canola oil
1/2 Tsp Mustard seeds
1/8 Tsp Cumin seeds
1/2 Tsp Turmeric powder
Couple of pinches Asafoetida
5-6 Green chili's
Cilantro for garnishing

Grate 11 corn and take corn out off the remaining 2 corn cobs. I like to bite on few whole corn when I eat this Kees that's why I took corn out off the couple of cobs. Don't forget to wear apron while grating corn otherwise you will be covered in corn juice :-), this I am telling you from experience.
Now comes the tempering part. Heat oil in a large pan. Add mustard seeds, cumin seeds, asafoetida, turmeric and green chili's. Next grated corn along with few whole corn kernels goes in. Stir fry it, cover and cook for few minutes. Later add in salt, sugar and chili powder. Adding chili powder is completely optional, I only add it for color and not for spiciness. Cook again for 10 minutes. If you've got lot of juice while grating corn just like mine then it will take some time to evaporate those juices. In that case you will need to cook little bit longer. Consistency of kees should be little thicker. Once fully cooked add lime juice and garnish with chopped cilantro and serve hot. 

Tuesday, October 2, 2012

Lentil Chutney

This is a typical South Indian chutney. It tastes especially good with Idlis(Steamed round shaped cakes made with fermented rice and urad dal). This chutney is a must at my house whenever I make Idli. Two types of lentils are roasted with chili's and grinded  to make a coarse powder, later add in yogurt and pour over mustard seeds tempering.

3/4 Cup Chana Dal
1/3 Cup Urad Dal
1 tsp oil
3 Green Chili's chopped
1 1/2 Cup beaten yogurt
Salt as per taste
2 tsp Sugar
For Tempering
1 tbs oil
1/2 tsp Mustard seeds
Pinch of Asafoetida
Small pinch of Turmeric powder

Heat oil in a small pan. Add both chana and urad dal along with green chili's. Roast until light brown in color.
Cool and grind it in a blender to make a coarse powder.
Mix in Yogurt, Salt and Sugar. For tempering heat oil in a pan, add Mustard seeds, Asafoetida and Turmeric powder. Pour this tempering over chutney and mix well.