Corn In Creamy Milk
Ingredients:-
- 4 Fresh sweet corn cobs, each broken into 3
- 2 cups Water
- 1 tsp Salt
- ½ tsp Sugar
- ½ cup Coconut cream (thick coconut milk)
- 1 tbsp Refined oil
- 4 Green chillies
- 4 tbsp Fresh coriander, chopped
- 1" pc Ginger
- 2 tsp Mustard seeds
- 8 Curry leaves
- 2 tbsp Curd, whipped
- ½ cup Coriander, chopped, to garnish
Method:-
In a flat baking dish, put the corn and water. Add 1tsp of salt. Microwave, covered, on HIGH for 12 minutes. Once cooked, don't throw away the water in which it was boiled. Grind the green chillies, ginger and coriander. Add coconut cream to this to make a paste. Add this paste to the water from the corn. In a separate bowl, microwave the mustard seeds in 1tbsp of oil for 30 seconds. Mix this into the coconut gravy along with the curry leaves. Stir well. Add the corn. Microwave, covered, on 600W for 4 minutes. Stir in the curd. Season to taste. Microwave to heat for another 1 minute. Garnish with chopped coriander. Serve hot with plain steamed rice.
