Makai ni Khichdi ( Corn Recipe)
by Tarla Dalal
Need a khichdi in a hurry? Well, this Makai ni Khichdi is perfect for such times. As it is made with crushed sweet corn kernels, cooking time is minimum, but flavour is maximum as it is enhanced thoughtfully with green chillies and a tempering of readily available ingredients. Cooking the corn kernels in milk imparts a very comforting flavour, which is characteristic of khichdi. Keep a pack of shelled sweet corn in the fridge, ready for making this handy khichdi any time you are hungry.
Makai ni Khichdi ( Corn Recipe) recipe - How to make Makai ni Khichdi ( Corn Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3 cups coarsely crushed sweet corn kernels (makai ke dane)
1 tbsp oil
1 tsp mustard seeds (rai / sarson)
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tsp finely chopped green chillies
1 cup milk
2 tsp sugar
salt to taste
2 tsp lemon juice
For The Garnish
2 tbsp finely chopped coriander (dhania)
- Method
- Heat the oil in a broad non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and green chillies and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the crushed corn, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
- Add the milk, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes or till the corn is tender.
- Add the lemon juice and mix well.
- Serve immediately garnished with coriander.
| Energy | 227 cal |
| Protein | 6.6 g |
| Carbohydrates | 36 g |
| Fiber | 3.2 g |
| Fat | 7.1 g |
| Cholesterol | 8 mg |
| Vitamin A | 136 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 6.5 mg |
| Folic Acid | 33.5 mcg |
| Calcium | 112.1 mg |
| Iron | 0.6 mg |
| Magnesium | 37.5 mg |
| Phosphorus | 136.1 mg |
| Sodium | 16.9 mg |
| Potassium | 264.6 mg |
| Zinc | 0.5 mg |