Makai ni Khichdi Recipe | Gujarati Corn Khichdi
by Tarla Dalal
makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi | with 26 amazing images.
makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi is a unique khichdi with a sweet taste. Learn how to make Gujarati corn khichdi.
To make makai ni khichdi, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and green chillies. When the seeds crackle, add the corn and sauté on a slow flame for 5 minutes. Add ½ cup of water, milk, sugar and salt and mix well. Cover with a lid and cook on a slow flame for more 12 to 15 minutes or till the corn is tender, while stirring frequently occasionally. Add the lemon juice, mix well and cook for another 1 minute. Serve immediately garnished with coriander.
Sweet corn khichdi is a very tasty dish made using tender corn cobs. Of course, corn by itself is a very tempting ingredient! But, the intelligent choice of spices that complements the corn adds to the lure of this dish. But if you are making this khichdi for kids, you can avoid adding the green chillies.
The winning touch to this Gujarati corn khichdi is the perfect balance of important ingredients like sugar, lemon juice and salt—so pay a lot of attention to it. This makai ni khichdi can be served as a snack or at dinner time with a pickle like methia keri or even methia no masalo. In fact, many Guajarati's prefer mixing this methia no masalo with the corn khichdi to enjoy as a meal with perfect sweet and spice combo.
Tips for makai ni khichdi. 1. Use a grater with medium to thick holes. Grating the corn cob with thin holes might make it watery. 2. Cook the Makai khichdi on a slow flame only to get the best flavour and also to prevent it from burning.
Enjoy makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi | with step by step photos.
Makai ni Khichdi Recipe | Gujarati Corn Khichdi recipe - How to make Makai ni Khichdi Recipe | Gujarati Corn Khichdi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Makai ni Khichdi
6 tender corn cobs , grated
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tsp finely chopped green chillies
2 tbsp milk
1 tsp sugar
salt to taste
1/2 tbsp lemon juice
For The Garnish
2 tbsp chopped coriander (dhania)
For makai ni khichdi
- For makai ni khichdi
- To make {span class="bold1"}makai ni khichdi{/span}, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and green chillies.
- When the seeds crackle, add the corn and sauté on a slow flame for 5 minutes.
- Add ½ cup of water, milk, sugar and salt and mix well.
- Cover with a lid and cook on a slow flame for more 12 to 15 minutes or till the corn is tender, while stirring frequently occasionally.
- Add the lemon juice, mix well and cook for another 1 minute.
- Serve the {span class="bold1"}makai ni khichdi{/span} immediately garnished with coriander.
like makai ni khichdi
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- What is khichdi ? Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. This Dal Khichdi is perhaps the homeliest meal that one can think of, the only food you can think of having after a bout of fever or a depressing day!
what is makai ni khichdi made off?
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what is makai ni khichdi made off? is made from
how to grate tender corn cobs?
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This is what tender corn cobs look like. To make makai ni khichdi, first clean and remove the husk from 6 corn cobs.
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Grate the corn cobs using a grater.
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Keep grated corn cob aside to use in the recipe.
making makai ni khichdi
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To make makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi | heat 2 tbls oil in a broad non-stick pan.
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Add 1/2 tsp cumin seeds (jeera).
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Add 1/4 tsp asafoetida (hing).
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Add 2 tsp finely chopped green chillies.
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Let the seeds crackle.
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Add 6 tender corn cobs , grated. See above on how to grate corn.
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Sauté on a slow flame for 5 minutes.
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Add ½ cup of water.
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Add 2 tbsp milk.
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Add 1 tsp sugar.
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Add salt to taste. We used 1/2 tsp salt.
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Mix well.
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Cover with a lid.
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Cook on a slow flame for more 12 to 15 minutes or till the corn is tender, while stirring occasionally.
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Add 1/2 tbsp lemon juice.
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Mix well.
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Cook for another 1 minute.
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Garnish makai ni khichdi | Gujarati corn khichdi | sweet corn khichdi | with coriander.
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Serve makai ni khichdi | Gujarati corn khichdi | sweet corn khichdi | mmediately.
pro tips for makai ni khichdi
-
Use a grater with medium to thick holes. Grating the corn cob with thin holes might make it watery.
-
Cook the makai khichdi on a slow flame only to get the best flavour and also to prevent it from burning.
| Energy | 266 cal |
| Protein | 7 g |
| Carbohydrates | 47.9 g |
| Fiber | 4.7 g |
| Fat | 8.2 g |
| Cholesterol | 1.2 mg |
| Vitamin A | 112.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 7.6 mg |
| Folic Acid | 46.3 mcg |
| Calcium | 23.8 mg |
| Iron | 0.8 mg |
| Magnesium | 42.9 mg |
| Phosphorus | 116.5 mg |
| Sodium | 12.5 mg |
| Potassium | 327.4 mg |
| Zinc | 0.8 mg |