Corn coleslaw
(Corn and veg salad)
Serves: Five
Time required: 20 minutes
20 g corn kernels, steamed
75 g cabbage, shredded
40 g French beans, chopped and parboiled
40 g carrot, chopped and parboiled
75 g tinned pineapple slices, diced
200 g yoghurt
20 g salt
White pepper to taste
20 g sugar
IN a serving bowl, mix together the corn kernels with cabbage beans, carrots and pineapple. Beat the yoghurt and add the salt, white pepper and sugar to it.
(Note that the curd should not be sour to taste). Add the vegetables and corn to the yoghurt, mix well and keep in the refrigerator to chill. Serve chilled.
Bhutte Ka khees
(Corn in milk gravy)
Serves: Five
Time required: 30 minutes
5 medium-sized fresh corn cobs
4 tbsp pure ghee
½ tsp cumin seeds
1 pinch asafetida (hing)
2 tbsp ginger paste
½ tsp green chilli paste
salt to taste
1 cup milk
1 sprig coriander, finely chopped
¼ coconut, grated
GRATE four of the corn cobs, cut the other into pieces. Set aside. Heat the ghee in a pan. Add the cumin seeds, asafetida and ginger paste. Saute for two minutes. Add the corn mixtures, chilli paste and salt. Mix well. add the milk and bring to a boil. Remove form heat., sprinkle with the corander leaves and grated coconut. Serve hot.
