CORN IN CREAMY MILK
PREPARATION TIME:
15 mins
COOKING TIME:
17 mins
SERVES:
4
METHOD
In a flat baking dish, put the corn and water. Add
1tsp of salt. Microwave, covered, on HIGH for 12
minutes. Once cooked, don't throw away the water
in which it was boiled. Grind the green chillies,
ginger and coriander. Add coconut cream to this to
make a paste. Add this paste to the water from the
corn. In a separate bowl, microwave the mustard
seeds in 1tbsp of oil for 30 seconds. Mix this into the
coconut gravy along with the curry leaves. Stir well.
Add the corn. Microwave, covered, on 600W for 4
minutes. Stir in the curd. Season to taste. Microwave
to heat for another 1 minute. Garnish with chopped
coriander. Serve hot with plain steamed rice.
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INGREDIENTS
4
Fresh sweet corn cobs, each broken
into 3
2 cups
Water
1 tsp
Salt
½ tsp
Sugar
½ cup
Coconut cream (thick coconut milk)
1 tbsp
Refined oil
4
Green chillies
4 tbsp
Fresh coriander, chopped
1" pc
Ginger
2 tsp
Mustard seeds
8
Curry leaves
2 tbsp
Curd, whipped
½ cup
Coriander, chopped, to garnish
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Tip:
After cooking, lift container
lids and wraps carefully and
facing away from you, so that
hot steam is released safely. Be
careful not to burn yourself.
Samsung-2012-BN.qxd 3/30/2012 3:16 PM Page 54
Содержание Microwave Oven
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