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Sunday, 17 February 2013

Spicy Indian Sweet Corn


Sweet Corn is so cheap right now, 3-4 cobs for $2.00 so this was the perfect time of year to try this colourful recipe by Madjur Jaffrey. I did make a few changes. I used less corn (only 2 large cobs) and substituted seeded red chilis to reduce the heat and for their vibrant colour. At the end I felt it still needed just a little more oomph so I stirred in a little Garam Masala.

I used black mustard seeds. If you don't find tiny dark spots fetching then yellow mustard seeds would make for a better look.

My friend Gill gave me a little bay leaf tree to plant quite a few years ago and I love going into the garden and picking leaves as I need them. I used only one in this recipe and think that was enough.

Here is the original recipe

Madhur Jaffrey’s
Corn With Aromatic Seasonings

An easy, perfumed, stir-fried corn dish that can be made with fresh or frozen corn.

Ingredients:

3 tablespoons olive or canola oil
1 teaspoon whole brown or yellow mustard seeds
4 cardamom pods
4 whole cloves
One 1-inch cinnamon stick
2 bay leaves
1 teaspoon finely grated peeled fresh ginger
1 to 2 teaspoons finely chopped fresh hot green chiles (do not discard seeds)
4 cups corn cut fresh off the cobs, or two 10-ounce packets of frozen corn, defrosted and drained
1 teaspoon salt
1/4 cup cream

Method:

1. Pour the oil into a frying pan and set over medium heat.
2. Meanwhile, combine the mustard seeds, cardamom, cloves, cinnamon and bay leaves in a small cup.
3. When the oil is hot, put in all the whole spices. As soon as the mustard seeds pop, a matter of seconds, add the ginger and green chiles. Stir once or twice, and then add in the corn. Stir for 2 to 3 minutes.
4. Add the salt and cream. Continue to stir and cook for another minute. Turn heat to low and cook 1 to 2 minutes, stirring, until all the cream is absorbed. You can pick out and discard the cardamom pods, cloves, cinnamon and bay leaves if you are serving those unaccustomed to large whole spices in their foods.

Yield: Serves 4 to 6.

I found this recipe at
http://well.blogs.nytimes.com/2010/11/12/an-indian-spiced-thanksgiving/
Here also are all the makings for a great Indian vegetarian feast!

This recipe wass created for the I Heart Madhur Jaffrey cooking challenge. Take a look at what other cooks have submitted over the weeks. There's some great recipes.

http://iheartcookingclubs.blogspot.co.nz/

IHeartCookingClubsMadhurJaffrey
 

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