Ingredients
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2 1⁄2 Cups Frozen Corn Thawed
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2 cups whole milk
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1 tablespoon oil
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1⁄8 teaspoon whole cumin seed
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1⁄2 teaspoon grated gingerroot
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1 Fresh Green Chile Very Finely Chopped
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1⁄4 teaspoon salt
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1⁄4 teaspoon sugar
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1 pinch cayenne pepper
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2 tablespoons grated coconut
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Directions
Prep Time: 20 m | Cook Time: 35mins | Serves: 4
Makai Nu Shaak (Corn Cooked With Milk),“This is a delicious Indian side dish, and it’s pretty simple to make. Enjoy!”,This was delicious, although the corn turned out a little bit tough, I think due to the length of time it was cooked for. I’m not sure how this could be avoided without affecting the taste though, as I think cooking the corn in the milk as it reduces is what makes it taste extra yummy. I might experiment to see if I can make it turn out more tender (I’m thinking bringing the milk to the boil before adding the corn will reduce the time the corn is cooked for slightly & might therefore help).
My kids really liked this too; we ate it as part of a vaguely Gujarati-style meal of Khichdi (rice, lentils & a bit of veg) and Kadhhi (curried yoghurt gravy) with a simple tomato curry.
I followed the recipe exactly as written, although with slightly less chilli to make it more child-friendly (oh, and I used ghee instead of oil).,This was delicious, although the corn turned out a little bit tough, I think due to the length of time it was cooked for. I’m not sure how this could be avoided without affecting the taste though, as I think cooking the corn in the milk as it reduces is what makes it taste extra yummy. I might experiment to see if I can make it turn out more tender (I’m thinking bringing the milk to the boil before adding the corn will reduce the time the corn is cooked for slightly & might therefore help).
My kids really liked this too; we ate it as part of a vaguely Gujarati-style meal of Khichdi (rice, lentils & a bit of veg) and Kadhhi (curried yoghurt gravy) with a simple tomato curry.
I followed the recipe exactly as written, although with slightly less chilli to make it more child-friendly (oh, and I used ghee instead of oil).
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Steps
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1
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Put the corn and milk in a heavy pan. Bring to a simmer, making sure it doesn't boil over. Simmer vigorously, stirring occasionally, until there is very little milk left (just enough to keep the corn looking wet). |
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Heat the oil in a frying pan over medium heat. When hot, put in the cumin seed. A few seconds later, add the ginger and green chili. Stir once. |
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Add the corn, sugar, salt, and cayenne to the frying pan. Stir to mix. Add the coconut and cilantro. |
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Mix again and turn off the heat. |
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