Corn in Creamy Milk

I picked up this beautiful book in the Central Library,Panaji, Goa.

The author is Karen Anand. In fact I had typed out a great number of recipes from her book and the laptop crashed!!

Central Library, Panaji, Goa is an amazing place!  I have been told that the library is built and maintained on international standards. It is a pleasure to go there for not only the staff is so good but also the books are so beautifully arranged even an idiot will find the book he/she needs. The reading room is so very beautiful. Many a times I sit in the library and access my pending posts.

As you enter the library you are greeted by a huge mascot of a person resting his/ her face on the palm. The best thing is it is made of tyres.  Different treads are used cleverly to draw your eye to different features.

This is not all there are metal sculptures made out of waste material on display. O by the way the Art and Culture is also in the same building but I have not as yet visited that area. The library has so much of a pull over me.

If you are in Goa please make it a point to visit the library.

No I am not doing a review on the Central Library like I said most of my lunch hours are spent there.

  

From this book I made this delicious dish this is the cover of the book. I forgot the name. If someone knows it please let me know for the book is now lent out…. O what an idiot I can be I can access the book for the title on the computer index!!

P.S. Thanks to Prathima Rao of Prats Kitchen the name of the book  is simple cooking for vegetarian gourmet by karen anand!!

Corn in Creamy Milk

 To serve 6 Karen Anand

Ingredients:

• 4 fresh corn cobs, broken in 3 pieces
• 1 tsp salt
• A pinch of sugar
• 4 green chillies
• 1”piece of ginger
• 4 tblsp chopped coriander
• ½ cup med thick coconut milk
• 2 tsp mustard seeds
• 8 curry leaves
• ½ cup milk
• 2 tblsp curd

Garnish:

• ½ cup coriander chopped leaves

 Method: 

1.    Boil corn in just enough water to cover, mixed with salt and sugar for about 5-7 minutes.

2.    Remove corncobs from pan and set aside. Reserve water.

3.    Grind green chillies, ginger and 4 tbsp coriander leaves to a paste. Blend in coconut milk.

4.    Add spice paste to corn water.

5.    Roast mustard seeds in a dry frying pan and throw them into spiced water with curry leaves.

6.    Place pan with spiced water on medium heat and simmer, stirring constantly.

7.    Add corncobs, cover pan and simmer for 5 minutes.

8.    Pour in milk and stir until heated thoroughly.

9.    Mix in curd. Taste and add more salt if required.

10.Garnish with coriander and serve with rice.

Notes:

·       I used sweet corn, make smaller pieces from it instead of the 3 called for.

·        The corn cobs were well cooked and the curry was delicious. In fact the corncobs were juicer than usual I, the boiled corn hater loved it.

·       The only change I will like to do is boil the corn for 1 whistle in the pressure cooker with minimum water as the water though tasty was too much. In fact I was asked to thicken it up a bit. Next time I will use besan to thicken the gravy and if I make it this way Instead of a dal I will love to have it as a soup.

·       Use lesser coriander the colour has to be whitish not green. J

For health benefits of corn please check here.

Corn , Accompaniment, Coconut Milk, Curds, Karen Anand 
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