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Corn mishmash recipe (khichdi)
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- Cuisine: Indian
- Prep Time: 10 min(s)
- Cook Time: 10 min(s)
- Serves 4
Sydney chef Milan Mehta began his career working in five-star hotels in Ahmedabad, in the western Indian state of Gujarat. Here, he presents recipes which reveal the surprising, unique flavours of Gujarati cuisine.
This dish is a very simple combination of grated tender corn with sweet, sour and spicy flavours. As the name suggests it is mixing everything together, a “hodgepodge” or “mishmash”. But the selection of perfectly balanced spices gives this dish a memorable flavour. Milan recommends you use fresh corn cobs, but frozen corn kernels (available in supermarkets) work as well.
Ingredients
700g fresh whole corn600ml milk
2 tbsp oil
4 whole dry red chillies
½ tsp mustard seeds
1 tsp cinnamon or 1 tsp clove
Pinch asafoetida
1 tsp sesame seeds
Pinch turmeric powder
1 tsp chopped ginger
4-5 green chillies
Juice of 1 lemon
2 tsp sugar
1 tsp garam masala
2 tbsp desiccated coconut
Salt, to taste
4 tbsp fresh coriander, to garnish
Preparation
Remove the skin of the corn cobs and grate them.In a heavy-based pan, add the corn and milk and allow to boil.
In another pan, heat the oil. Add the chilli, mustard seeds, cinnamon or cloves, asafoetida, and sesame seeds. Allow it to crackle and then add the cooked corn mixture.
Add the turmeric powder, ginger, green chillies, lemon juice, sugar and salt, and cook over a low flame, until it becomes thick. Add the garam masala and desiccated coconut.
Serve hot garnished with fresh coriander.
If you enjoyed this Corn mishmash recipe (khichdi) then browse more Indian recipes, vegetarian recipes, gujarati radio recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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