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CORN IN CREAMY MILK
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, and mix them into the
coconut gravy along with the curry leaves. Stir well. Add the corn. Cover and microwave 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.
PREPARATION TIME: 15 mins COOKING TIME: 17 mins SERVES: 4
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)
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