CORN BREAD

INGREDIENTS:

1.    2 cups corn

2.   1 cup flour/maida

3.   1 Tsp. sugar

4.   1 &1/2 Tsp. baking powder

5.   1/2 Tsp. baking soda

6.   1 Tsp. chilli flakes

7.   2 Tsp. green chilly paste

8.   1 Tsp. mixed herbs

9.   2 cups butter milk

    10. 2 Tbs. refined oil/or 2 Tbs. butter

    11. Salt to taste

METHOD:

1.    Pre heat the oven to 250 degrees centigrade.

2.   Blitz the corn in a mixer to get a coarse paste.

3.   Take a mixing bowl. Add the maida/flour, chilly paste, sugar, baking powder, baking soda, sugar,red chilly flakes and salt to taste.

4.   Add the blitzed corn to this.

5.   Mix well. Add the butter/oil and the butter milk. Mix well till all ingredients are combined well. The consistency should be that of cake like.

6.   Grease an oven proof dish with butter. Pour this mixture and let it cooking an oven on a temperature of 180 degrees centigrade till it is fully set. Check with a tooth pick to see if it comes out clean.

Serve it with eggs or just on its own with tea or coffee.

Motifs@2019

BHUTTA KA KEES (CORN UPMA)

Anyone who has visited Indore and Sarafa will know how delicious this recipe is. It is extremely simple…Perfect combination of the sweetness of the corn along with the subtle hint of chilly. Do give it a try.

INGREDIENTS:

1.    2 full corn on the cob shelled (you can use American frozen corn also, that will be 2 cups)

2.   3 to 4 green chillies

3.   1 inch piece ginger

4.   1/2 cup milk

5.   1 Tsp. mustard seeds

6.   A few curry leaves

7.   1/4 Tsp. haldi/turmeric

8.   1 Tsp. hing/asafoetida

9.   1 Tsp. sugar

    10.1/4 cup finely chopped coriander leaves

    11. Juice of ½ a lemon

    12. 2 Tbs. ghee

    13. Salt to taste

    14. 2 Tbs. grated fresh coconut (optional)

METHOD:

1.    Coarsely grind the corn. Do not add any water.

2.   Crush the green chilles and ginger finely.

3.   In a wok add the ghee. Add hing,mustard seeds,curry leaves and wait till it splutters. Then add the ginger and green chilliy paste. Fry for 2 minutes, and add the turmeric powder. Add the corn, salt to taste and fry for 4 to 5 minutes. Add the milk and stir well. Add the sugar. Cover and let it cook till it reaches a thick upma kind of consistency. Remove from flame and add the lemon juice.

4.   Serve hot, garnishing with the corriander leaves and grated coconut.

Copyright@Motifs

Picture Credit: Aishani Jaiswal