Sunday, July 8, 2001		What's Cooking

Golden lining to cloudy days
Geetu

THE bhutta season is in. The palate-tickling aroma of corn cobs being roasted on charcoal is hard to resist, especially under an overcast sky. These days the markets are flooded with the ‘‘golden wonder’’ and one can freak out on creamy sweet corn soup and other corn-laced dishes. So, next time you get tempted to pick up those juicy cobs try out the following recipes and enjoy bhutta all the more.

Corn cobs 5

Potatoes 100 gm

Butter 2 tbsp

Maida 1 tbsp

Milk 2 cups

Cheese (grated) 3 tbsp

Salt 1 tbsp

Pepper 1 tbsp

Method: Boil the corn cobs with potatoes. Scrape the corn off the cobs. Peel and dice boiled potatoes.

Prepare white sauce by roasting maida in butter and adding milk, salt and pepper to it.

Add corn, potatoes and grated cheese to the sauce and mix thoroughly. Grease baking dish and pour in the above mixture. Cover with grated cheese and bake for 30-40 minutes or till the surface is golden.

Corn cobs 6

Potatoes 200 gm

Onions 2

Cucumber 1

Tomatoes 2

Coriander leaves 1 bunch

Tamarind juice 2 tbsp

Sugar 4 tsp

Cumin powder 1 tsp

Chat masala 1 tsp

Salt to taste

Method: Boil corn cobs and potatoes for 10 minutes. Scrape off the com. Peel and dice potatoes into small cubes.

Heat oil and fry chopped onions till transparent. Add chopped tomatoes, cucumber, chillies and coriander leaves and stir for sometime. Add corn and potatoes. Add cumin powder, salt, chat masala and sugar. Mix well. Finally, add tamarind juice.

Rice 2 cups

Corn cobs 2

Curd 250 gm

Milk 250 gm

Oil 1 tsp

Lemon juice 1½ tsp

Salt to taste

Method: Wash and clean rice and soak for sometime. Scrape corn from the cobs and boil in salted water till tender. Cook rice in salted water till half done and remove from fire. Now add curd and lemon juice and cook rice till done. Drain out the extra water. Heat milk in another vessel and add rice and corn to it and cook till the pulao is ready to be served.

Corn cobs 5

Potatoes 400 gm

Onion 1

Cornflour 1 tsp

Oil 2 tsp

Milk 2 cup

Bread crumbs 3 tsp

Coriander leaves 1 bunch

Salt to taste

Green chillies 4-5

Method: Wash and scrape the corn from the cobs. Heat oil in a pressure cooker added chopped onion and fry a little. Add green chillies and cornflour and stir for 1-2 minutes. Add milk and corn and pressure cook for sometime. The mixture should be dry. Boil and mash potatoes and add salt, pepper and coriander leaves. Mix this in the corn mixture and shape into cutlets. Dip in cornflour batter and roll in bread crumbs and fry the cutlets. Serve hot with mint chutney.

Corn cobs 3

Milk 500 ml

Egg 1

Sugar 3 tbsp

Sultanas 20 gm

Method: Boil corn cobs and separate corn. Grind it in a mixer by adding a little milk. Add rest of the milk and cook till it becomes thick. Remove from fire and add well beaten egg, sugar and sultanas. Mix thoroughly.

Pour into a pie dish and bake till golden brown. Chill and serve.