We get awesome sweet corn at the farmers market. We usually get 8-10 cobs to last us for the whole week. I usually boil it in the pressure cooker as it is faster. Sometimes we roast it in the oven, but that takes quite some time. We don't have gas (we have electric coil gas) at our home and we can't roast it like we do in India. This weekend, I made a butter-based sauce and applied it over the corn, and it enhanced the taste of the corn by a zillion times. This is one step ahead of the namak-mirch and limbu applied by the "bhutta wala" in India. This also makes a excellent snack to satisfy the late afternoon hunger pangs.
Ingredients
2 corn
1 teaspoon lemon juice
salt for taste
1/4 teaspoon chili powder or as per taste
1 tablespoon coriander leaves or cilantro
2 tablespoon butter
Method
Boil corn and cut each cob into 2 as it is easy to hold. Soften the butter to make it spreadable. Mix salt, chili powder, coriander leaves into the butter.
Apply this butter on every cob. The butter will melt when you apply it on the hot cob. Serve immediately.
Preparation time: 20 minutes
Serves: 2
Muskmelon is one of my father's favorite fruit. It is called "chibbad" in Konkani. My mother makes chibbad harsale usually on weekends. It can be had as an dessert after lunch or dinner. When selecting muskmelon, check if it has a sweet smell. This will ensure that it is ripe. If not, then keep the muskmelon near bananas, and it will ripen within 2-3 days. Don't try this recipe with Honeydew melon. The recipe uses coconut milk, which can be easily found in Indian stores in the US or can be prepared using the following recipe. This recipe goes to the event Iftar Moments Hijri 1431 hosted by Umm.
Ingredients
1/2 muskmelon (cut into cubes)
1 cup coconut milk
1/2 cup jaggery or as per taste (if you don't have jaggery, use sugar)
1 teaspoon cardamom powder
Method
Dilute the coconut milk as per desired consistency. I use fat free milk to dilute it, but water can also be used if you don't want the flavor of milk in the salad. Cut jaggery into small pieces and add it to the coconut milk. Let it stand for about 10 minutes, then mix with hand to dissolve the jaggery completely in coconut milk. Add cardamom powder and muskmelon pieces. Served chilled.
Preparation time: 15 minutes
Serves:2-3
