(Recipe Courtesy: Chef Rakhee Vaswani, Owner of Chef Palate Culinary Studio and Academy)
From rumali rotis to frankies, aloo ki tikki to burger and chicken Mughlai to chicken salad, we have come a long way with our changing food trends, cooking tradition and choices. In an era of fast and packaged foods, we have forgotten the true essence of traditional and authentic Indian cuisine. This season, lets revive our memories with old and lost recipes of India which truly are royal, extravagant and a delight to our taste buds.
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- 4 medium sized corns
- 2-3 green chillies
- ½ inch piece of ginger
- 1 tsp turmeric
- 1-2 tsp chilli powder
- 1 tsp mustard seeds
- 2 tbsp oil
- ½ cup milk
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- ½ cup water
- 2 tsp lemon juice
- ½ tsp sugar
- Salt to taste
- A pinch of Asafoetida
- Chopped coriander and grated coconut for garnishing
- Grate the corn with a hand grater to make a coarse paste. (You could also use a food processor or mixer grinder)
- Finely chop the ginger and green chilli.
- Add oil in a pan. Add asafoetida and mustard seeds till it splutters.
- Add green chillies and chopped ginger.
- Add corn paste, turmeric, chilli powder and salt. Stir it occasionally to make sure that no lumps are formed. Cook it for approx.10-15 mins until the liquid in the corn paste gets dried off and the colour of the mixture changes to golden yellow.
- Add milk and water. Continue stirring till its consistency becomes like halwa or upma.
- Add sugar and lemon juice.
- Garnish it with chopped coriander, grated coconut and serve hot.
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