Sunday, 29 April 2012

Corn on the Cob in rich Onion sauce

I decided to try something different this time. Usually my cooking revolves around sea food, fish and chicken but there comes a time when you want to explore something outside your domain.

I got this recipe from a wonderful series from the OM and the HHI publishers called the 'Indian Cooking'. I highly recommend this series as they give amazing illustrations and techniques into the art of cooking.

We had some corn at home which were waiting for some justice to be done to them. I came across this simple recipe and thought it wouldn't be a bad idea to try it out.

2 Corns
Vegetable oil for frying
1 large Onion, chopped
2 Garlic cloves, crushed
2 in fresh root ginger, crushed
1/2 tsp ground turmeric
1/2 tsp onion seeds (kalounji in hindi , kalo jeeray in bengali)
1/2 tsp cumin seeds (jeera in hindi )
1/2 tsp chili powder
150 gms fresh yogurt
Salt to taste


Cut the corn cobs into two using a heavy knife
Fry them in a wok or karahi until golden brown and set aside.
Remove excess oil.
In the grinder combine the onion, garlic and ginger and grind it to a paste.
Take 2 tbsp oil in a pan , add onion and cumin seeds.
Fry the onion paste mixture till they release their flavour.
Add the spices and cook until the spices have blended and the oil starts to separate
Lower the heat and add the yogurt, whisking them to make a consistent sauce.
Add salt to taste.
Pour on top of the corn.

Serve warm.

Note: I found that the baby corn could have been a better option. You may also use any other ingredient instead of corn.

The combination of the spices in the sauce were very amazing in this recipe. This sauce can be used in preparing any other dish.



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