Recent Posts
- Caramelised Banana-Peanut Butter Ice Cream (Vegan)
- A no-machine Coffee Ice Cream and Ice Cream Basics
- Life’s about to get dangerous.
- Trashy Tuesdays
- Quinoa and Roasted Pepper Salad
- The proof is in the licking … and H2Ope for Haiti.
- Frozen Yumminess
- 100% Whole Wheat No-Knead Sandwich Loaf
- Workplace Harassment
- Chana Masala / Chole (Chickpea Curry)
-
Admin
Jun
11
Spiced Corn (Makkai Nu Shaak) and CLICK Yellow
June 11, 2008 |
White Corn and Makkai Nu Shaak
Most corn dishes in this country come slathered with butter or cheese. We prefer this simple vegan preparation from Gujarat (in western India) that balances the sweetness of corn with cumin, curry leaves and fresh chillies.
Corn in India is not as sweet as the American variety. A simple solution in our kitchen while cooking spicy Indian dishes is to simply place it on the counter for a few days after bringing it home. The moment corn is plucked, it starts converting sugar into starch. The longer it sits, the less sweet it becomes.
This recipe is from Raghavan Iyer’s 660 Curries. Gujaratis usually add a dash of sugar to savoury dishes. If using American corn, that is unnecessary. Frozen corn works fine too.
Makkai Nu Shaak (Spiced Corn, Gujarati-style)
Heat 1 tablespoon oil
**the original recipe calls for ghee or butter
Add 1 tsp cumin seeds.
When they sizzle, add
a pinch of asafoetida
1/4 tsp turmeric powder
Immediately add
3 cups of corn kernels (from about 3 ears of corn),
1 cup water,
salt to taste
2 tbsp finely chopped fresh cilantro
12 curry leaves
2 to 4 fresh Thai or serrano chillies, sliced crosswise.
Stir, bring to a boil, then reduce the heat and simmer for 8 to 10 minutes until the corn is juicy and tender.
If using frozen corn, thaw for a minute in the microwave before using, and reduce the cooking time a bit.
Add a dash of lime before serving if you wish.
Makkai Nu Shaak is our entry for Weekend Herb Blogging hosted by Paulchen’s Food Blog.
I love to study the many things that grow below the corn stalks and bring them back to the studio to study the color. If one could only catch that true color of nature - the very thought of it drives me mad. ~ Andrew Wyeth
We searched, unsuccessfully, for yellow corn.
And the multicolour Indian Corn. (More pics here.). No luck.
J simply took a ear of white corn (seen in the first pic) and aimed two yellow flashlights at it. This did succeed, somewhat, in imparting a golden hue. A piece of white styrofoam packaging on the left helped bounce the light.
An ear of corn averages 800 kernels in 16 rows. There are as many silks as there are kernels.
YELLOW for Bri
Event Details HERE
Silk
Photographer: Jai
Camera: Canon EOS 300d
Lens: 18-200 mm
Shutter speed: 0.9 sec
ISO Speed: 200
F-stop: f/20.0
DEADLINE: June 30, 2008
660 Curries: The Gateway to Indian Cooking, Chillies/Peppers, Cilantro/Coriander Leaves, Corn, Curry leaves, gujarat, India, Indian-corn, Photo Essays, PHOTOGRAPHY, Raghavan Iyer, vegan recipes, vegetarian recipes
Beautifulclick.
Thankx for the info, ididn’t knowthat the corn became less sweeterif you kept them for few days.
My my no wonder your pictures are alwaus so beautiful having all those lights etc there
I ate corn curry once in a Gujju household, liked the taste but was hard to bite into chunks of young corn cob as I wasn’t familiar with how to eat that!:)
Love the photos of multi colored corn, I am trying to get hold of some blue corn too.
I can still recall my shock when I bit into my first ever American grown corn. I honestly thought they just added sugar to their canned corn, because I had never had corn in Trinidad that was that sweet. Sweet corn indeed. We boil our corn on the cob with garlic and green seasonings…pepper, maybe some coconut milk if being luxurious… so less sweet varieties do well. Nice work producing “yellow” corn!
I love corn bee, but can eat only in moderation , my mother cooked them in coconut milk .. she called it something.. cant recollect.
wow, lovely pictures! just awesome! delicious spiced corn curry.
Those photos are amazing! You know, I just might try this recipe tonight for dinner. Thank you!
Love the multi color corn, wow so much of light setting , but the outcome is superb. The corn snack is pretty popular in TN, nowadays
Guys - what a beautiful post.
Jai - that is a stunning image of corn!
Gorgeous pictures.
May I ask..have you studied photography? Or is it self taught?
I love corn this way. I had no idea it was a Gujrati dish.
trial and error…. and keeping the number of tries greater than the number of errors
Shhhh…don’t tell anyone but I change the white balance feature on my cellcam to flourescent to get a yellow effect! The multicoloured corn looks pretty.
Nice pics and a simple dish
I have to try this now… corn is very much in season here 
One wonderful dish and a must try! Creating yellow effect is almost successful! Wonderful click Jai!
I think the american sweet corn sold here must be original ??!! But its sure more sweeter and softer than the locally produced yellow corns. Give a try to those corn adais Bee, they were really delicious.
Jai,
SUPERB shot!
What a beautiful shot, Jai. The silk creates a lovely flow-y (for lack of a better word!) effect.
Beautiful shots….and thanks for telling us about the technique - makes it so much more interesting!!
beautiful click indeed!! and i am seeing the multicolored corn for the first time, no wonder, through ur pictures! really a visual feast!
Thank you for your comment Bee.
I’m glad I could do something, now I just need to send you photo for this edition of Click… I will look for yellow objects on the market tomorrow
Just came back from my trip to Poland, my dad was diagnosed with cancer as well… hopefully during surgery they had removed all attacked cells.
Have a wonderful day, Margot
Beautiful pictures… and I love the multicolour corn, never seen one like this before (!)
Never seen a multi colored corn before, Lovely pictures and love the simple recipe.
those multi coloured corn kernels almost look like little jewels!And now I know that everytime I eat a bhutta, I have consumed 800 kernels in one go!
Absolutely stunning. The picture of multicolored corn is one of my favorite pictures on this blog.
Love that multi colored corn picture.
Beautiful pics as usual.
i looooooove corn in anyway…. and corn on the cob masala sabzi….hmmmm, yum
oooo la laa.. thats the reason u get such beeetipul pictures.. so much effort going in ther ???
That’s an excellent tip for keeping the corn on the counter. I’m going to try it very soon. The pictures are beautiful. I’ve never seen a multi-colored corn before. It looks like strands of beads.
wonderful photos
Beautiful click, Jai
i am a certified corn girl
whether boiled, grilled or sautéed whatever we do it with it..i just love it!! great click entry!!
Beautiful pic!
Makai no shaak looks so delicious and the click is awesome as always .
hugs and smiles
jaya
[...] Bee and Jai of Jugalbandi show us Spiced Corn [...]
What a wonderful sounding flavor combination (and great photos as always!)
Your photos are really something… I was staring at the multicolor corn for a long while. Can’t wait to get my entry finished up