This post is long overdue. I wanted to post it on Mother’s day, but never got to it on time. My aayi loves to cook and serve people. She always feels happy watching people enjoy her food. There are very few things like icecream, masala corn which she really loves. So this post is dedicated to her – the best mom in the whole world.
When we lived in Bangalore, we frequently visited those small masala corn stalls which could be found near most of the shopping malls. Every time aayi visited us, we tried our best to take her there. I have tried making it at home here. I think I like this version the most.
Ingredients: 2 cups fresh or frozen sweet corn 1 tea spn butter 1/2 tea spn chilli powder 1/4 tea spn garam masala 1 tbl spn (or as needed) lemon juice or 1/2 tea spn amchoor powder Salt
Method: Cook the corn in a little water (or steam it). Melt the butter, add corn. Fry for a min, add salt, chilli powder, garam masala (if using amchoor powder, add at this stage). Cook till corn is done. Then add lemon juice. Cook for few seconds. Serve hot.
Serves : 2 Preparation time : 15-20mins
Updated on 6/15 : Updated the recipe to cook the corn before making dish. Made this dish with cooked corn and it came out really well. Thanks all for tips.
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We were not fish eaters until two generations back. Now, even though we like fish, we never liked the dried fish because of distinct and strong smell. Dried mackerel, shark, prawns etc are very popular among people here. Few years ago, somebody told me that dried dhandshi or bhobshi (Konkani names for two varieties of small fishes) could be stored for rainy season to be used for curry when fresh fish is not available. I tried it once and all of us liked the curry with mangos in summer. We usually remove the heads and tails before storing them, this helps reducing the smell a bit.
Ingredients: 1 cup dhandshi or bhobshi or any other small dried fish (heads and tails removed ) 1 cup fresh/frozen coconut 7-8 red chillies 1 tea spn coriander seeds 1/2 cup chopped onion 5-6 ripe mangoes (I use local variety) Oil Salt
Method: Wash the dried fish in water and immerse them in water for about fifteen minutes. Heat a little oil and add coriander seeds. Grind coconut with red chillies and fried coriander seeds to a smooth paste. Fry the chopped onion with oil till the pieces get brown in colour. Add the water immersed fish (after squeezing out the water) to the fried onion and add one cup of water, cook. Add the mangos (after removing the skin) and cook for two more minutes. Add the ground masala and salt. Cook for 3-4 minutes. Serve with rice.
Serves : 3-4 Preparation time : 20mins
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