I was home alone and I decided to experiment with a recipe that I have been meaning to make but just was not confident that it would turn out well. I do not know why I was so hesitant because it's a simple recipe with simple ingredients. Here goes my attempt to make Makai nu Chevdo (aka Corn Chevdo) ...
1 cup corn, fresh or frozen/canned (I used frozen so defrost first and then blend. If using fresh corn, then grate the corn.)
1" piece ginger, grated
2 cloves garlic, crushed
2 green chilies, ground into paste
1 tsp cumin seeds
Pinch of asafoetida powder
1/2 cup milk
1/2 lemon, juiced
Salt to taste
2 tbsp chopped cilantro
1. Blend the corn, garlic and chilies in food processor. Keep aside.
2. Heat oil in pan. Add the cumin seeds first and let them pop. Then add the asafoetida powder and grated ginger.
2. Then add the corn paste and let it cook.
3. Add the salt and milk next. The corn will need to cook for about 8 minutes. Mix well and turn heat down to low.
4. Garnish with lemon juice and chopped cilantro and serve hot with a cup of Masala Chai.
This corn chivda tastes best when garnished with one or two tbsp of readymade sev/bhujia sev. Enjoy!
For a faster quicker version of corn chivda, I use 1 can of creamed corn and 1 can of corn kernels. I leave the corn kernels whole so there's no bother in taking out the food processor. If you cook this way, then you would not add milk in step 3. Do add a dash of sugar in step 4 and you're done.
ReplyDelete