Sunday, December 9, 2012

American sweet corn parata and chutney

Ingredients for Parata

  • 3 cups Whole wheat flour
  • 3 cups American sweet corn kernels
  • 10 Garlic cloves
  • 1 inch Ginger
  • 4-5 Green chillies
  • 1 tsp Cumin
  • 1tsp Garam masala powder
  • 1/4 cup Coriander leaves
  • Salt to taste
Ingredients for Corn chutney

  • 1 cup American sweet corn kernels
  • 4-5 pepper corns
  • 1 heaped tbsp Grated coconut
  • 1 inch Ginger
  • 5-6 Garlic cloves
  • 1 big Tomato ( not too ripe)
  • 2tbsp Coriander leaves chopped
  • 4 Green chillies
  • 1 Lemon
Cooking Directions
Sweet corn parata

  1. Grind all the ingredients except whole wheat flour to fine paste without adding much water.
  2. Now add ground paste to wheat flour Mix in half a cup of water into this ,by using your fingers, loosely mix the flour & the water changing it into a crumbly mixture. You can add in the oil or ghee at this point .Keep adding splashes of water if needed. Press the heels of your hands firmly into the dough, pushing forward slightly, using the fingers to mix the dry Atta well into the wet bits.
  3. Making use of your palms, fist & fingers keep on kneading the Atta with pushes punching & rolling it into a soft dough.
  4. NOW, Dampen the top of the dough & cover it either with a clean damp cloth or with cling film and let it rest for 30 minutes.
  5. After 30 minutes make big lemon sized balls and roll into thick paratas .
  6. Heat griddle and fry paratas on both the sides using ghee or oil
Sweet corn chutney:

  1. Heat 2tsp oil in a pan add pepper corns,ginger,garlic, green chillies,sweet corn and tomato and 1/2 tsp of salt,saute until tomatoes are mushy.Switch off the gas and ,Let the mixture cool down completely.
  2. Now grind coconut and cooked corn-mixture to smooth paste with 1/2 cup of water and check for seasoning.
  3. Mix in lemon juice and serve with rotis and paratas.

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