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Corn-on-the-Cob recipe part 2

  Cut each corncob into 3 even pieces.
  You have a choice here; either precook the corn in a pan of boiling
  water for 15 minutes; or increase the steaming time to 35 minutes.
  In either case, blend the spice paste ingredients in a food 
  processor until as smooth as possible. Place into a pan large 
enough to take 
  thecorncob pieces in one layer. Heat it up and simmer, stirring
  constantly, adding as little water as possible to stop it burning,
  for 5 minutes, or until it doesn't taste raw any more.
  Now add the tomato juice and water. Stir well, then add the corncob
  pieces, distributing them evenly. Bring to the boil ,then reduce 
  heat to low. Put on the lid and leave to steam, without removing 
  lid, for 15 minutes (or 35 if corn not precooked).
  Then remove the lid, and any browned bits (unlikely) should be 
  stirred into the gravy to enrich the taste. When you put these onto 
  plate you should take a little gravy as well. Pick up in your 
  fingers to eat.
  Recipe slightly adapted from Tarla Dalal's "New Indian Vegetarian
  Cookery" to remove ghee that spice paste was sauteed in.