Wednesday, 4 July 2012

Makki Ki Sabji (Sweet corn cooked with vegetable)

Makki ki Sabji (Sweet Corn Vegetable)
It is really surprising that the humble Fresh sweet corn, which was supposed to be poor man food in India, can be actually converted to number of delicacies. When the corn is soft and sweet on the cob my family loves that time of year. As they are spoilt by the choices available to them for snack, right from boiled corn on the cob, cutlet, corn chat or simply corn on the cob roasted on hot amber.
One day only one corn cob was left and if roasted or boiled only 1/4piece each would have got, not an appealing idea. So I kept the boiled corn cob in the fridge and made it to chatpati sabji along with some beans and cauliflower so that the nutritional value also increases. My efforts and innovation were highly appreciated by my family. I got my reward so what are you waiting for try it this season.

Preparation Time: 15-20 min.
Cooking Time: 5 min.
Servings: 3-4 large servings.

Ingredients for Making
  • 1 Fresh Sweet corn cob
  • 100 gm. Cauliflower
  • 50 gm. French beans
  • 1 small Carrot
  • 1 Medium size Potato
  • 1 medium size Tomato
  • 1 Teaspoon Cumin seeds
  • 2 Bay leaves
  • 1 Fresh Green Chili
  • 1/2 Tea spoon Red chili Powder
  • 1/4 Tea spoon Turmeric powder
  • 1/4 Tea spoon Amchur Powder
  • 1/2 Tea spoon Sugar
  • Salt to taste
  • 1 Tea spoon Olive oil / cooking oil
Directions for Making
  • Remove the green coverings of fresh corn cob and boil it in water for 5 min.
Boiled Corn on the Cob
  • Remove the boiled corn cob from hot water and allow it to cool.
  • Separate the boiled corn from the cob.
Boiled Corn on the Cob and corn removed from Cob
  • Discard the cob and keep the boiled corn aside.
  • Peel wash and cut potato to small pieces.
  • Cut Tomato to small pieces.
  • Cut French beans to 2-3cm. pieces.
  • Cut carrot to thin and 2-3 cm. long pieces.
  • Cut cauliflower to small florets.
  • Boil the cauliflower florets in salted water for 5min.
  • Drain water from boiled cauliflower florets by sieving them through a sieve.
  • Take Ghee in a thick bottom wok and heat on high flame.
  • When hot add bay leaves, cloves, cumin seeds Black cumin seeds and let the seeds splutter.
  • Add potato pieces and cook on low flame till soft.
  • Add carrots and tomato cook for 1-2min.
  • Add beans, cauliflower and boiled corn.
  • Mix nicely and cook for 2min.
  • Add salt, turmeric powder, salt, amchur powder and red chili powder.
  • Cook for 2 more minutes with continuous stirring to coat all vegetable pieces with spices.
  • Remove from heat and take out he colorful corn vegetable in a serving plate and serve with roti.
Makki (Sweet corn)ki Sabji
Tip:
  • Do not boil corn too much otherwise it will become hard and rubbery.
  • Do not cook for long time after adding vegetables because  limp vegetables and over cooked vegetables in Makki ki sabji taste bad.
Suggested Variations:
  • Olive oil can be replaced by any cooking oil.
  • Cabbage, Zucchini, Capsicum, Red bell pepper, Yellow bell pepper can also be added, only make sure they not over cooked.

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