Fat Free Indian Cookery by Mridula Baljekar. I was reading it the other day, and ended up packing it into my bag accidentally – really, I’m not lying; and James called me a book-stealer when I told him about it :(. Since I did not like the idea of being called a book-stealer, I had to redeem myself by trying out the recipes in this book – I am now his personal recipes-tester.
The theme for the cookbook challenge is ‘Spice’, so I decided to go with this flavorsome spiced corn-on-the-cob. Unlike the usual corn-on-the-cob that is brushed with butter, these are steamed, and then brushed with a light seasoning of spice mix. The seasoning gave the cobs of corn a tangy-yet-spicy flavor that is bound to whet your appetite – a delicious snack and appetizer.
Spiced Corn-on-the-Cob (Masaledar Bhutta)
Adapted from Fat Free Indian Cookery
4 large cobs of corn
Juice of 1 lime
1/2 tsp salt
1/2 tsp cumin seeds, ground and roasted
1/2 tsp chilli powder or to taste
1/4 tsp garlic powder (optional)
1/4 tsp dried mint (I used 1 tsp chopped fresh mint)
- Wrap the corn individually in aluminium foil and place it in a steamer, over boiling water. Cook for 25 – 30 minutes.
- To roast cumin seeds (roasting helps to enhance the flavor), heat a frying pan for about 2 minutes. Reduce heat to low, and add the cumin seeds; stir for about 1 minute until the seeds produce an aroma. Remove from heat, transfer to a plate, and leave to cool. Grind the cumin using a coffee mill.
- Mix the lime juice with the roasted ground cumin seeds and the rest of the ingredients. Brush the spice mixture over the cooked corn and serve. Cut into smaller pieces if preferred. Enjoy!