Tuesday, November 29, 2011

Day 16/90

So my fridge has some lovely corn from Ranchi, lots and lots of it. :) This is not some ordinary corn, it is grown on a farm handled by a non-profit based there, as a part of their market linkage programme. Read about them here: This corn is unbelievably sweet, and I promise, nai, mother promise, Ive never eaten anything like it. So get your corn from ranchi people, really worth it. 

Anyway, so I knew I had to do something with the corn, so I looked for a suitable recipe online. This is what I chose today, obviously modified, but here goes.,ctype=recipe,q=corn,stype=/217199


What you need: 


3 ears of corn (
One egg 
One teaspoon of salt 
A teaspoon of crushed rosemary 
Half a teaspoon of baking powder 
One tablespoon cornstarch/all purpose flour 
One to two tablespoons of milk 
Two tablespoons of butter 

The process 

1. Boil and shell the corn, it should be around two cups. I apologize, was too lazy to take pictures, but, but but but, you can refer to Day 13 to understand how to shell it. Boiling is easy you choon. 

2. Add the corn to your mixie, in batches of two. Also add a tablespoon of milk. 

3. Turn on the mixie, with the intention of pulverizing the corn. This is what it looked like when it was done. 

4. Add this to a patila, along with one egg, the flour, baking powder, butter, salt and crushed rosemary. Here are two pictures for you. Grr. 

5. Preheat the oven to 200 degrees celcius, doesnt really matter if you dont preheat. Its just a stupid thing recipe writers do. Hmm. 

6. Transfer the contents of the patila to a baking dish of your choice. Yes you get to choose here. 

7. Lick the bowl clean. :D 

8. Put the dhissh into the oven and bake for 30 minutes, and check at 15. I mean, take a sneak peak. :) 

Observe how much zulu hates me, she is giving me a really mean stare. 

9. Check if its done with the fork trick. Once youre absolutely convinced its done, eat it you choon. 

1 comment:

  1. Wow, I thought the similarities between you and my mom ended at your having the same names. ;)SHE LOVES CORN RECIPES but I have got to admit that sometimes when her experiments didn't turn out as palpable as this one, she stuck to the convention. You, my friend, have taken this legacy forward and I can imagine the look of pride on her face when she finds in you a fellow aficionado of the fine art of unconventional sweet corn cooking in an arena dominated by the bhutte waale bhaiyas and the sweet corn chicken soups of our generation. hahaha.. soooo yummy!!! :D