Spiced Corn-on-the-Cob (Masaledar Bhutta)

I have long been awed by the exotic flavours and blend of spices in Indian cookery. Yet I can count the number of times I have dined in Indian restaurants over the last three years – seven times. It is a shame, I know. As much as I love the complex flavors and the aroma of Indian dishes, the thought of having dishes that are laden with fats does not appeal to me; the use of ghee (clarified butter) and cream means that the dishes are often higher in fats and calories compared to other cuisines. If Indian food was not as oily, and was dairy-free (I’m intolerant to dairy products), I would eat it more often.

So it was like a dream come true when I found this book on James’s bookshelf when I was in Melbourne: 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
Serves 4


Ingredients 
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)


Directions 

1. Wrap the corn individually in aluminium foil and place it in a steamer, over boiling water. Cook for 25 – 30 minutes. 
2. 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. 
3. 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!

Are there any cuisines that you like, but avoid because of health reasons? 

Happy Father's Day once again to all Daddies! Here's what we had for Father's Day lunch:)

A lovely lunch at Heart Bistro

Do check out my fellow Cookbook Challengers' entries here.