RAG Demo

Tag: Mild spice

  • Masala Chai

    Masala chai as India drinks it today is a twentieth-century habit. The British-run Indian Tea Association promoted tea in the early 1900s, and vendors at railway stations made it their own by boiling cheap CTC leaves with milk, sugar and spices. Now it is poured from kettles at every street corner, office and household, often several times a day.

    Good masala chai is strong, sweet and creamy, with spice that warms rather than overwhelms. Ginger gives heat, cardamom fragrance, and cloves, cinnamon and black pepper depth. The key is boiling the tea and milk together and letting the pot rise a couple of times, which tea-stall vendors do by instinct.

    At a glance

    RegionPan-Indian
    CuisineIndian
    DietVegetarian
    CourseBeverage
    Prep time5 minutes
    Cook time8 minutes
    Total time13 minutes
    Serves2
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstea leaves / milk / ginger / cardamom

    Ingredients

    • 1 cup water
    • 1 cup full-fat milk
    • 2 tsp strong CTC tea leaves
    • 2-3 tsp sugar, to taste
    • 1 inch fresh ginger, crushed
    • 3 green cardamoms, crushed
    • 2 cloves
    • 1/2 inch cinnamon stick
    • 2 black peppercorns, crushed (optional)
    • 4-5 tulsi leaves (optional)

    Method

    1. Crush the cardamom, cloves, cinnamon and pepper coarsely in a mortar. Crush the ginger separately.
    2. Bring the water to a boil in a saucepan on medium-high heat. Add the crushed spices and ginger and boil for 2 minutes until the water turns pale golden and fragrant.
    3. Add the tea leaves and boil for 1 minute until the liquid turns deep reddish-brown.
    4. Pour in the milk and add the sugar and tulsi. Bring to a boil.
    5. When the chai rises to the top of the pan, lower the heat and let it settle, then raise the heat again. Repeat 2-3 times over 3-4 minutes, until the colour turns a rich tan and the chai thickens slightly.
    6. Strain into cups and serve immediately.

    Tips

    • Add ginger before the milk; boiling raw ginger in milk can make it curdle.
    • Make a batch of chai masala powder (cardamom, cloves, cinnamon, pepper, dry ginger) and use 1/4 tsp per two cups for convenience.
    • For 'kadak' chai, use an extra teaspoon of tea and boil longer after adding the milk.

    Serve with

    Parle-G or Marie biscuits, samosas, pakoras or bun maska.

  • Rava Upma

    Upma began as a South Indian breakfast, the name coming from the Tamil and Kannada words for salt and flour, and today it is cooked in kitchens, canteens and hostels across India. Its appeal is speed: roasted semolina, a tempering and boiling water produce a filling, warm breakfast in under 20 minutes.

    Well-made upma is soft and fluffy, not lumpy or gluey. The rava is roasted until it smells nutty, and the tempering of mustard seeds, urad dal, chana dal, curry leaves, ginger and green chilli gives crunch and aroma. Vegetables, cashews and a spoon of ghee make it more substantial, and a squeeze of lemon brightens it.

    At a glance

    RegionPan-Indian
    CuisineSouth Indian
    DietVegetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeNo
    Key ingredientssemolina / onion / curry leaves / ginger

    Ingredients

    • 1 cup bombay rava (medium semolina)
    • 2 tbsp oil
    • 1 tbsp ghee
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 tsp chana dal
    • 8 cashews, halved
    • 10 curry leaves
    • 1 tsp grated ginger
    • 2 green chillies, chopped
    • 1 onion, finely chopped
    • 1 small carrot, diced
    • 1/4 cup green peas
    • 2 3/4 cups water
    • 1 tsp salt
    • 1/2 tsp sugar
    • 2 tbsp chopped coriander
    • 1 tbsp lemon juice

    Method

    1. Dry-roast the rava in a kadhai on medium-low heat for 5-6 minutes, stirring constantly, until it smells nutty and looks slightly pale golden. Transfer to a plate.
    2. Heat oil and ghee in the same kadhai. Add mustard seeds and let them splutter, then urad dal, chana dal and cashews. Fry for 1 minute until golden.
    3. Add curry leaves, ginger and green chillies and fry for 20 seconds. Add the onion and cook for 3 minutes until translucent.
    4. Add carrot and peas and cook for 2 minutes.
    5. Pour in the water, add salt and sugar, and bring to a rolling boil on high heat.
    6. Lower the heat and add the roasted rava in a thin stream with one hand while stirring continuously with the other, so no lumps form.
    7. Cover and cook on the lowest heat for 2-3 minutes until the rava absorbs all the water and turns soft.
    8. Add coriander, lemon juice and a teaspoon of ghee, fluff with a fork and serve hot.

    Tips

    • The water-to-rava ratio decides the texture: 2 3/4 cups gives soft, spoonable upma; use 2 cups for a firmer, grainy version.
    • Properly roasted rava is the difference between fluffy and sticky upma.
    • Upma firms up as it cools; sprinkle hot water and reheat covered.

    Serve with

    Coconut chutney, a little sugar, or with filter coffee.

  • Besan Ladoo

    Besan ladoo is one of the most widely made Indian sweets, offered as prasad, packed in Diwali boxes and sent to children living away from home. Grandmothers in north and west India often judge a cook by it, because the whole dish depends on patience: the besan must be roasted slowly in ghee until it changes colour and smell completely.

    Properly made, the ladoo is grainy yet melts in the mouth, with a deep, nutty, toasty flavour and the warmth of cardamom. Coarse besan or a little semolina gives the characteristic texture. Underroasted besan tastes raw and sticks to the palate, which is why there are no shortcuts here. Slow, steady heat matters more than any particular recipe.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseDessert
    Prep time10 minutes
    Cook time30 minutes
    Total time40 minutes
    Serves8
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan (gram flour) / ghee / sugar / cardamom

    Ingredients

    • 2 cups coarse besan (laddu besan), about 200 g
    • 1/2 cup ghee (about 110 g), plus 1-2 tbsp if needed
    • 3/4 cup powdered sugar or bura (about 120 g)
    • 1/2 tsp green cardamom powder
    • 2 tbsp chopped almonds and pistachios
    • 1 tbsp milk (optional)

    Method

    1. Melt the ghee in a heavy-bottomed kadhai on low heat. Add the besan and stir to combine; it will look like wet sand.
    2. Roast on low heat, stirring continuously and scraping the bottom, for 20-25 minutes. The besan will first look lumpy, then turn smooth and loose as it releases ghee.
    3. Keep roasting until it turns a deep golden colour and smells nutty and aromatic. If it looks dry at any point, add 1 tbsp more ghee.
    4. For a softer, grainier texture, sprinkle 1 tbsp milk over the besan at this stage; it will froth. Stir until the froth subsides, about 1 minute.
    5. Turn off the heat, add the chopped nuts and cardamom powder, and transfer the mixture to a plate. Let it cool for 10-15 minutes until warm but comfortable to touch.
    6. Add the powdered sugar and mix thoroughly with your hand.
    7. Take a portion and press it firmly in your palm, then roll into a smooth ball. Make about 16 ladoos and leave them to set for an hour before storing.

    Tips

    • Never add the sugar while the mixture is hot – it melts and the ladoos turn flat and sticky.
    • If the ladoos will not bind, warm a spoon of ghee and mix it in.
    • Store in an airtight tin at room temperature for up to two weeks.

    Serve with

    On its own, or as part of a Diwali sweet platter.

  • Rice Kheer

    Kheer is among the oldest Indian desserts, mentioned in early texts as a temple offering, and it remains the sweet most associated with puja and celebrations. It goes by many names – payasam in the south, payesh in Bengal, phirni when the rice is ground – and is cooked for birthdays, Eid, Navratri, Sharad Purnima and countless Sunday lunches.

    The essential technique is patience. A small amount of rice is simmered in a large amount of whole milk for close to an hour, so the milk reduces, sweetens naturally and turns faintly cream-coloured while the rice softens and thickens it. Cardamom, saffron and nuts finish it. It can be served warm or chilled.

    At a glance

    RegionPan-Indian
    CuisineIndian
    DietVegetarian
    CourseDessert
    Prep time10 minutes
    Cook time55 minutes
    Total time65 minutes
    Serves5
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / milk / sugar / cardamom

    Ingredients

    • 1/4 cup basmati or gobindobhog rice, rinsed and soaked 30 minutes
    • 1 litre full-fat milk
    • 1/3 cup sugar (about 70 g)
    • 1/2 tsp green cardamom powder
    • A pinch of saffron soaked in 1 tbsp warm milk
    • 1 tsp ghee
    • 2 tbsp sliced almonds
    • 1 tbsp chopped pistachios
    • 1 tbsp raisins

    Method

    1. Drain the rice and toss it in the ghee in a heavy-bottomed pan on low heat for 1 minute.
    2. Pour in the milk and bring to a boil on medium heat, stirring so it does not catch.
    3. Lower the heat and simmer for 40-45 minutes, stirring every 3-4 minutes and scraping the milk solids from the sides back into the pan.
    4. When the rice is completely soft and the milk has reduced by about half to a creamy consistency, lightly crush some of the rice grains with the back of the ladle.
    5. Add the sugar and stir until it dissolves, then simmer for 5 more minutes.
    6. Stir in the cardamom, saffron milk, almonds, pistachios and raisins and turn off the heat.
    7. Serve warm, or cool and refrigerate for 3-4 hours. It will thicken considerably when cold.

    Tips

    • A heavy pan, or a non-stick one, is essential; thin pans scorch the milk and give the kheer a burnt taste.
    • Add sugar only once the rice is fully cooked – it stops rice from softening further.
    • For a quicker version, pressure cook the rice in 2 cups of the milk for 2 whistles, then simmer with the rest.

    Serve with

    Puri and a dry sabzi at a festive meal, or on its own chilled.

  • Gulab Jamun

    Gulab jamun is served at weddings, Diwali, Eid and birthdays across India, and its name blends the Persian 'gul-ab', rose water, with jamun, the dark Indian fruit it resembles. It is generally linked to the Persian luqmat al-qadi brought to medieval India, reworked in Indian kitchens with khoya instead of dough.

    A good gulab jamun is soft right through, with no hard core, and soaked with syrup that is sweet but not cloying. The secret lies in a smooth, crack-free dough of khoya with just a little flour, and in frying slowly in ghee so the balls cook through as they brown. They are served warm, sometimes with vanilla ice cream or rabri.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseDessert
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves6
    Spice levelMild
    DifficultyMedium
    Gluten-freeNo
    Key ingredientskhoya / maida / sugar / ghee

    Ingredients

    For the jamuns

    • 200 g soft khoya (hariyali or chikna khoya), grated
    • 3 tbsp maida
    • 1/4 tsp baking soda
    • 1/4 tsp green cardamom powder
    • 1-2 tbsp milk, as needed
    • Ghee or oil for frying

    For the syrup

    • 1 1/2 cups sugar
    • 1 1/2 cups water
    • 4 green cardamoms, crushed
    • A few saffron strands
    • 1 tsp rose water
    • 1/2 tsp lemon juice

    Method

    1. Combine the sugar, water and cardamom in a wide pan and boil for 5-6 minutes until slightly sticky between fingers but not at string stage. Add saffron, lemon juice and rose water and keep warm on the lowest heat.
    2. Mash the khoya on a plate with the heel of your palm for 3-4 minutes until smooth and free of lumps.
    3. Add maida, baking soda and cardamom, and gather into a soft dough with gentle kneading, sprinkling milk a few drops at a time. Do not over-knead.
    4. Divide into 18-20 portions and roll each between greased palms into a smooth ball with no cracks.
    5. Heat ghee in a kadhai on low heat. Test with a pinch of dough: it should rise slowly with small bubbles. Add the balls in batches without crowding.
    6. Fry on low heat for 8-10 minutes, gently swirling the oil rather than touching the balls, until they turn evenly deep golden brown.
    7. Drain and immediately drop them into the warm syrup. Soak for at least 1 hour; they will swell and soften. Serve warm.

    Tips

    • Cracks on the surface split open in the oil – roll each ball until perfectly smooth.
    • Hot oil browns the outside and leaves a raw, hard centre; low and slow is the rule.
    • If the jamuns stay hard after soaking, the dough had too much flour or the syrup was too thick.

    Serve with

    Warm with a little syrup, or with vanilla ice cream or rabri.

  • Moong Dal Khichdi

    Khichdi is perhaps the most universal comfort food in India, mentioned by medieval travellers such as Ibn Battuta and cooked in some form in nearly every state. It is the first solid food for many babies, the meal for anyone unwell, the Saturday or Makar Sankranti dish in many homes, and the quiet dinner when nobody wants to cook.

    Moong dal khichdi is the lightest version: rice and husked yellow moong cooked together with turmeric and salt until soft and porridge-like. A tempering of ghee, cumin, asafoetida, ginger and green chilli gives it warmth. It can be made loose and soupy or thick enough to hold its shape, and a spoon of ghee on top is non-negotiable.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseMain course
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / moong dal / ghee / turmeric

    Ingredients

    For the khichdi

    • 1/2 cup short-grain rice
    • 1/2 cup yellow moong dal
    • 1/2 tsp turmeric powder
    • 1 tsp salt
    • 4 cups water

    For the tempering

    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • A pinch of asafoetida
    • 1 tsp grated ginger
    • 1 green chilli, slit
    • 6 curry leaves (optional)
    • 1 small tomato, chopped (optional)
    • 1/2 tsp red chilli powder (optional)

    Method

    1. Rinse the rice and moong dal together in several changes of water until the water runs clear. Soak for 15 minutes and drain.
    2. Put them in a pressure cooker with turmeric, salt and 4 cups water. Cook on medium heat for 3-4 whistles, then let the pressure release naturally.
    3. Open the cooker and mash the khichdi lightly with a ladle. Add 1/2 cup hot water if you prefer it looser, and simmer for 2 minutes.
    4. For the tempering, heat the ghee in a small pan on medium heat. Add cumin seeds and let them sizzle for 10 seconds until they darken slightly.
    5. Add asafoetida, ginger, green chilli and curry leaves and fry for 30 seconds. If using tomato, add it now and cook for 2 minutes until soft.
    6. Turn off the heat, add the red chilli powder if using, and pour the tempering over the khichdi. Stir and serve hot with more ghee.

    Tips

    • For a sick-day khichdi, skip the chilli and tomato and keep the tempering to ghee, cumin and asafoetida.
    • Khichdi thickens quickly as it cools; always loosen it with hot water before reheating.
    • Add diced carrot, peas or spinach with the rice and dal for a more filling vegetable khichdi.

    Serve with

    Plain curd, papad, pickle and a spoon of ghee.

  • Vegetable Pulao

    Vegetable pulao is cooked in homes across India, and every region tweaks it slightly. It descends from the Persian pilaf, introduced to Indian kitchens by the Mughal court, but the everyday version is far simpler: basmati rice and seasonal vegetables cooked together in a measured amount of water with whole spices, so the rice absorbs all the flavour.

    Unlike biryani, pulao is not layered or dum-cooked, and it relies on aroma rather than heat. Bay leaf, cinnamon, cloves, cardamom and shahi jeera give fragrance, ghee gives richness, and carrots, beans, peas and cauliflower add colour. It goes into school tiffins, onto weekday lunch plates and alongside a rich curry at parties.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseRice
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbasmati rice / carrot / green peas / french beans / ghee

    Ingredients

    • 1 1/2 cups basmati rice, rinsed and soaked 30 minutes
    • 2 tbsp ghee
    • 1 tsp shahi jeera or cumin seeds
    • 1 bay leaf
    • 1 inch cinnamon
    • 4 cloves
    • 3 green cardamoms
    • 1 star anise (optional)
    • 1 large onion, thinly sliced
    • 1 tsp ginger-garlic paste
    • 2 green chillies, slit
    • 1 carrot, diced
    • 1/2 cup french beans, chopped
    • 1/2 cup green peas
    • 1/2 cup cauliflower florets
    • 1/2 tsp garam masala
    • 2 1/2 cups hot water
    • 1 tsp salt
    • 2 tbsp chopped mint
    • 2 tbsp chopped coriander
    • 1 tsp lemon juice

    Method

    1. Heat the ghee in a heavy pot on medium heat. Add shahi jeera, bay leaf, cinnamon, cloves, cardamom and star anise and fry for 30 seconds until fragrant.
    2. Add the onion and fry for 5-6 minutes until light golden.
    3. Add ginger-garlic paste and green chillies and fry for 1 minute until the raw smell goes.
    4. Add carrot, beans, peas and cauliflower and stir-fry on medium heat for 3 minutes.
    5. Drain the rice and add it to the pot. Stir gently for 1-2 minutes so the grains are coated in ghee, taking care not to break them.
    6. Pour in the hot water, add salt, garam masala, mint and coriander, and bring to a boil on high heat.
    7. Cover tightly and cook on the lowest heat for 12-14 minutes until the water is absorbed and the rice is cooked. Do not open the lid in between.
    8. Turn off the heat, rest covered for 10 minutes, drizzle lemon juice and fluff gently with a fork.

    Tips

    • Soaked basmati needs about 1 3/4 cups water per cup of rice in a pot; in a pressure cooker use 1 1/2 cups and cook for 1 whistle.
    • Resting after cooking lets the steam finish the grains so they separate without breaking.
    • Top with fried onions and cashews for a festive version.

    Serve with

    Boondi raita, paneer butter masala or dal makhani.

  • Fara

    Fara is a traditional Chhattisgarhi snack and breakfast that began as a smart way to use leftover rice. The cooked rice is kneaded with rice flour into a soft dough, rolled into long, thin dumplings and steamed, much like a cousin of the south Indian kozhukattai or the Gujarati muthia.

    On their own the steamed faras are soft, chewy and plain. They become a snack once they are tossed in a tempering of mustard seeds, sesame, curry leaves and green chillies, which crisps them slightly at the edges. Some households serve them in a thin, sour curd-based gravy instead. They are eaten warm with chutney and tea.

    At a glance

    RegionChhattisgarh
    CuisineChhattisgarhi
    DietVegan
    CourseSnack
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice flour / cooked rice / sesame seeds / curry leaves

    Ingredients

    For the dough

    • 1 cup cooked rice
    • 1 1/4 cups rice flour
    • 1 cup water
    • 1/2 tsp salt
    • 1 tsp oil

    For the tempering

    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • 1 tbsp white sesame seeds
    • A pinch of asafoetida
    • 10-12 curry leaves
    • 2 green chillies, slit
    • 1/4 tsp turmeric powder
    • 1/2 tsp red chilli powder
    • Salt to taste
    • 2 tbsp chopped coriander
    • 1 tsp lemon juice

    Method

    1. Bring the water to a boil with salt and oil. Add the cooked rice, mash it with a spoon, then add the rice flour and stir quickly to combine. Turn off the heat, cover and rest for 5 minutes.
    2. When cool enough to handle, knead the mixture with greased hands into a smooth, soft dough.
    3. Pinch off small portions and roll between your palms into finger-thick rolls about 8 cm long, or into small balls.
    4. Arrange them on a greased steamer plate and steam over boiling water for 12-15 minutes until they look slightly glossy and are no longer sticky. Let them cool for 5 minutes.
    5. Heat oil in a wide pan on medium heat. Add mustard seeds and let them pop, then cumin, sesame, asafoetida, curry leaves and green chillies. Fry for 20 seconds until the sesame turns light golden.
    6. Add turmeric and chilli powder, then the steamed faras with a pinch of salt. Toss gently on medium heat for 3-4 minutes until lightly crisp in places.
    7. Finish with coriander and lemon juice and serve warm.

    Tips

    • Knead while the dough is warm; cold rice-flour dough cracks when rolled.
    • Steamed faras keep in the fridge for a day – temper them fresh just before serving.
    • For the curd version, simmer the steamed faras in a thin, tempered buttermilk kadhi for 5 minutes.

    Serve with

    Green chutney or tomato chutney and a cup of tea.

  • Mawa Bati

    Mawa bati is a speciality of Malwa and Nimar in Madhya Pradesh, seen at weddings and festival meals and in sweet shops around Indore and Ujjain. It resembles a large gulab jamun or kala jamun, but the dough is denser with mawa and each ball carries a hidden stuffing of dry fruits and cardamom.

    The baties are fried slowly over low heat until they turn a deep brown, almost black on the outside, then soaked in syrup. The outer layer is slightly firm and caramelised, the inside soft and grainy with khoya, and the centre crunchy with nuts. It is very rich, so one or two make a complete dessert.

    At a glance

    RegionMadhya Pradesh
    CuisineMalwa
    DietVegetarian
    CourseDessert
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves6
    Spice levelMild
    DifficultyHard
    Gluten-freeNo
    Key ingredientskhoya / maida / sugar / dry fruits

    Ingredients

    For the dough

    • 250 g soft khoya (mawa), grated
    • 50 g chhena or paneer, crumbled
    • 3 tbsp maida
    • 1 tbsp fine semolina
    • 1/4 tsp baking soda
    • 1 tbsp milk, if needed
    • Ghee or oil for frying

    For the stuffing

    • 2 tbsp chopped almonds and pistachios
    • 1 tbsp chopped cashews
    • 1 tsp raisins
    • 1/4 tsp green cardamom powder
    • A few saffron strands
    • 1 tsp powdered sugar

    For the syrup

    • 2 cups sugar
    • 1 1/2 cups water
    • 4 green cardamoms, crushed
    • 1 tsp rose water

    Method

    1. Boil the sugar and water with cardamom for 6-7 minutes until slightly sticky but not at one-string consistency. Add rose water and keep warm.
    2. Mix the stuffing ingredients in a small bowl.
    3. Mash the khoya and chhena together with the heel of your hand for 5 minutes until smooth. Add maida, semolina and baking soda and knead gently into a soft, crack-free dough, adding a little milk if needed.
    4. Divide the dough into 12 portions. Flatten each in your palm, place 1/2 tsp stuffing in the centre, seal and roll into a smooth ball or oval with no cracks.
    5. Heat ghee in a kadhai on low heat; it should be warm, not hot. Add the balls and fry very slowly, moving them constantly, for 12-15 minutes until deep dark brown all over.
    6. Lift the baties out and drop them into the warm syrup. Soak for at least 2 hours, ideally longer.
    7. Serve warm or at room temperature, halved to show the stuffing.

    Tips

    • Cracks in the balls will open in the oil – knead until the dough is completely smooth.
    • Frying slowly on low heat is essential; high heat browns the outside while the centre stays raw.
    • The syrup should be warm, not boiling, when the baties go in, or they shrink.

    Serve with

    Warm, with a spoon of syrup, after a dal bafla meal.

  • Bhutte ka Kees

    Bhutte ka kees is a speciality of Indore and the Malwa region, where monsoon brings piles of fresh, milky corn cobs to the markets. At the Sarafa night market it is served in leaf bowls alongside garadu, sabudana khichdi and malpua, and at home it is a quick snack when the corn is at its best.

    Kees means grated. Tender corn is grated on a box grater, cooked in ghee with mustard seeds and green chillies, then simmered in milk until it thickens into a creamy, almost custard-like mass. Sugar, lemon, coconut and coriander balance it, so each spoonful is sweet, spicy, tangy and buttery all at once.

    At a glance

    RegionMadhya Pradesh
    CuisineMalwa
    DietVegetarian
    CourseSnack
    Prep time15 minutes
    Cook time20 minutes
    Total time35 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscorn / milk / ghee / green chilli

    Ingredients

    • 4 tender corn cobs (desi or sweet corn)
    • 2 tbsp ghee
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 2 green chillies, finely chopped
    • 1/2 tsp grated ginger
    • 1/4 tsp turmeric powder
    • 1 cup milk
    • 1 1/2 tsp sugar
    • Salt to taste
    • 1 tbsp lemon juice
    • 2 tbsp freshly grated coconut
    • 2 tbsp chopped coriander
    • 1/2 tsp jeeravan or chaat masala (optional)

    Method

    1. Remove the husk and silk and grate the corn cobs on the coarse side of a box grater, collecting the pulp and juice in a bowl. You should get about 2 cups.
    2. Heat the ghee in a heavy kadhai on medium heat. Add mustard seeds and let them pop, then cumin, asafoetida, green chillies and ginger. Fry for 20 seconds.
    3. Add the grated corn and turmeric. Cook on medium-low heat for 6-8 minutes, stirring constantly, until the raw smell goes and the corn turns slightly translucent. It will stick if you stop stirring.
    4. Pour in the milk, add salt and sugar, and cook on low heat for 8-10 minutes, stirring, until the milk is absorbed and the mixture is thick and creamy.
    5. Turn off the heat and stir in the lemon juice.
    6. Serve warm, topped with grated coconut, coriander and a sprinkle of jeeravan masala.

    Tips

    • Desi corn gives the traditional starchy, thick texture; sweet corn works but needs less sugar and slightly less milk.
    • Use a heavy pan – grated corn catches easily at the bottom.
    • Add a few spoons of extra milk if it thickens too much while standing.

    Serve with

    Eaten on its own as an evening snack, with a cup of tea.