Indian Corn Dip


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Tempering is an inherent aspect of Indian cooking, and perhaps a key factor that boosts the flavour and aroma of most dishes. Here is an Indian Corn Dip made of crushed sweet corn kernels in a milk-corn flour base, flavoured with chillies and tempered traditionally. This desi dip has a unique aroma, flavour and mouth feel that goes perfectly well with khakhras and nachos too!

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Makes 1 cup
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1 cup boiled and crushed sweet corn kernels (makai ke dane)
1/2 cup milk
1 tsp cornflour
1 1/2 tsp oil
1/2 tsp mustard seeds (rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp finely chopped green chillies
salt to taste

For Garnish
1 tbsp finely chopped coriander (dhania)

For The Serving
plain khakhras/nacho chips

  1. Combine the milk and cornflour in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
  2. Heat oil in a broad non-stick pan, add the cumin seeds and mustard seeds.
  3. When the seeds crackle, add the sweet corn, green chillies, milk-cornflour mixture and salt, mix well and cook on a medium flame for 2 minutes or till the mixture thickens, while stirring continuously.
  4. Garnish with coriander and serve immediately with plain khakhras or nacho chips.
RECIPE SOURCE : Chips and DipsBuy this cookbook
1 review received for Indian Corn Dip

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 Reviewed By
Foodie #618511August 26, 2014

The dip is creamy made with loads of corn , which gives it a great texture. Simple to make.

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Reviewed August 26, 2014by Foodie #618511

The dip is creamy made with loads of corn , which gives it a great texture. Simple to make.

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