Ingredients for Masala corn with native corn cobs:
- Corn Cobs - 3 (Tender)
- (Leta Mokkajonna Kandelu)
- Ghee – 5gms (approximately 1tsp)
- Salt - To Taste (1/4+1/8tsp)
- Rajwadi Garam Masala – 1/4Level Teaspoon
Ingredients for Masala American Corn:
- American Sweet Corn - 150 grms
- Salt – To Taste (1/4+1/8tsp)
- Unsalted Butter – 5gms
- Black Pepper – 1/4tsp
Native Indian Corn Cobs
For making masala corn I have taken three fresh corns cobs. Take a fresh corn cobs & remove the outer cover along with the soft fiber. Similarly remove the outer cover and fiber of the remaining corn cobs. We need to separate the seeds from the corn cobs. To separate the seeds take a corn cob, start separating seeds from one single column of the corn cob. It would be slightly difficult to separate the seeds from the cob this way but it would make the job easier to remove the remaining seeds of the cob. After removing seeds from one column, pull some seeds from the next column with your thumb towards the empty space and see that the seeds are separate easily from the cob. Following this procedure remove all the seeds from the cob. If the seeds are too tender then it would be difficult to remove seeds in the above mentioned method—so use a knife and remove seeds. Place a knife between two columns and by applying slight pressure separate seeds from the cob. After separating seeds from one column of the cob, it would be easier to separate seeds from the other columns of the cob. Like this separate seeds from all the three corn cobs.
Take the corn seeds into a microwave safe bowl and add 25ml water. Place bowl in microwave oven and cover the bowl partially. Cook the corn seeds on high power for 5 minutes. Allow 3 minutes standing time before removing the bowl from microwave oven.
The ingredients required to make masala corn are:
Ghee – 5gms (approximately 1tsp)
Salt - To Taste (1/4+1/8tsp)
Rajwadi Garam Masala – 1/4Level Teaspoon
(Rajwadi Garam Masala gives a nice flavor to the dish—can call it the secret ingredient)
After opening the packet of masala powders they need to be used fast otherwise they lose the aroma and freshness. In order to retain the freshness and aroma of masala powders which are not used often seal the packets with electric packet sealer (as shown in the movie clip) and store them in freezer. After taking the required quantity of masala powder, place the packet on the electric sealer and press the lever. Hold the lever till the beep sound stops. Replace the sealed packet in box and store it in freezer till use—this keeps the aroma and freshness of the masala powders for a long period.
After removing the bowl from microwave oven, observe that the seeds are just parboiled—that would be sufficient as they need to be cooked in pan also.
Heat a pan and add ghee. Melt the ghee and add the cooked corn and salt. Mix well and cover the bowl. Cook the corn further on low heat for a minute. If required add (Or Sprinkle Few Drops) 15ml water and cook covered on low flame, stirring in between, till the corn is cooked. When corn is soft add rajwadi garam masala and mix well. Serve them in bowls made from plantain trees which are eco-friendly. The subtle flavor of rajwadi garam masala keeps your guests guessing. Prepare & serve this tasty dish when fresh corn is available.
American Sweet Corn
When fresh corn is not available one can even prepare this tasty snack with American Corn which is readily available these days in super markets. But as you all know American Corn is sweet in taste, the flavor of the dish also differs slightly. However let us learn to make another variation of masala corn using American Sweet Corn.
Take 150gms of American corn into a microwave safe bowl and add 40ml water. Place bowl in microwave oven and cover the bowl partially. Cook the corn seeds on high power for 7 minutes. Allow 5 minutes standing time before removing the bowl from microwave oven.
The ingredients required to make Masala American Corn are:
Salt – To Taste (1/4+1/8tsp)
Unsalted Butter – 5gms
Black Pepper – 1/4tsp
Heat a pan and add the black pepper. Fry the pepper corns stirring on low flame for two minutes. Using a mortar & pestle crush the roasted black pepper to make powder. After removing the bowl from microwave oven, observe that the seeds are just cooked—that would be sufficient as they need to be cooked in pan also.
Heat a pan and add butter. When butter is melted, add the cooked corn and add salt and 15ml water (or just sprinkle few drops depending upon the requirement). Mix well and cover the pan. Cook the corn for two minutes on low flame stirring in between. Remove the lid and mix once. Add black pepper and mix well to coat all the seeds. Serve hot and enjoy.
Points To Remember:
Always select tender corn over the matured corn as it would be difficult to chew the matured seeds.
Using the back of a small spoon also one can easily remove seeds from one column of the corn cob.
Do not add too much water while cooking the corn as we do not want the seeds to be mushy. This snack tastes better when the seeds are cooked and yet retain their shape. So we are adding water and cooking the corn in two stages---one in microwave oven and also cooking in a pan on gas stove.
If electric packet sealer is not there, one may use a candle light and seal the packet.
While cooking the corn on gas stove it is very important to stir in between. As we are not adding much water to cook the corn there is every possibility of burning the corn at the bottom of the pan if not stirred.
Always serve this dish hot, on cooling the corn becomes rubbery and tough to chew.
Remember to add seasonings according to taste as American Corn is sweet to taste.
During rainy season we generally get this fresh corn and yet times they can also be seen in winter seasons. Serve hot this tasty dish in rainy/chilled weather.
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