I was going merry on the frequency I blog nowadays. As Jai and Bee have reserved the next announcement for CLICK only in December I come here to check my blog clicks and wonder why there were very less.
Stupid me without having any post in good frequency lots of regular readers that I have lost in the recent past. Have a much of drafts ready and I hope to post them in a line.
I had bought some sweet corn from the regular vegetable shop sometime back. We usually boil them with some salt and snack on it otherwise it would go in to this crispy adai. But this time after making this sprout kichidi I was in a kichidi spree. I sliced off the corn kernels and with a little butter and fragrant basmati rice they turned into a creamy kichidi which when served with a spicy kurma was a real treat! You can as well make it with as a weeknight dinner with just some pickle on the side too.
Now getting on to the recipe….
Basmati rice – 1 cup
See corn kernels – 1 cup
Bay leaf slightly crushed – 1/2
Cloves with head removed – 2
Cinnamon – 1 inch stick (break into tiny pieces)
Onion thinly sliced – 1
Ginger grated – 1 tea spoon
Green chillies- 2 vertically slit
Peanut Oil – 2 T spoon
Butter melted / ghee – 1 tea spoon
Salt – as per taste
Water – 2.5 cups
How to make it ?
To removed the kernels from the cob. hold the corn vertically head side up and with a sharp thin knife slice the slides from upside to downwards. Let the slicing be deep enough otherwise it would shave just halves of the kernels.
Wash the rice once in water, drain and reserve. Heat the oil and ghee in a thick bottomed skillet and once smoking add the cloves, cinnamon and bay leaf. Once they start sizzling add the green chillies, grated ginger and onions. Saute them till the onions turn brown on the edges. Add the corn kernels and saute till they are well coated with oil. Now add the drained rice and saute till they too are coated well with oil and start turning bright white. Add 2.5 cups of water and required salt. Adjust salt to your taste. Mix well cover and let it come to a rolling boil. Transfer the content to a vessel and pressure cook for 2 whistles.
Once the cooker cools down open the lid and fluff the cooked kichidi with a fork. It will be creamy and slightly mushy. If you want your kichidi to be separate reduce water to 2 cups and cook for 1 whistle.
Serve piping hot with a spicy kurma. Enjoy!