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Indian Corn Dip


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This is an interesting variation of the traditional corn dip. It has a creamy texture, and is jazzed up with a unique combination of Indian spices.

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Ingredients


1 large sized sweet corn cob (bhutta/makai)
2 tsp cornflour
1/2 cup milk
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp oil
salt to taste

For garnish
 chopped coriander (dhania)

For serving
Plain khakhrasn

Method
  1. Cut the sweet corn into 3 big pieces and boil them in a vesselful of water till tender.
  2. Drain and discard the water.
  3. Grate the corn cob and blend to a smooth purée in a mixer adding a little water Keep aside.
  4. Heat oil in a non-stick pan and add the cumin seeds and mustard seeds.
  5. When the seeds crackle add the prepared purée and salt and mix well. Cook for 2 minutes.
  6. Mix the cornflour with milk, add to the purée and cook till the mixture thickens.
  7. Garnish with coriander and serve hot with plain khakhras.
RECIPE SOURCE : Chips and DipsBuy this cookbook
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