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Buttered corn chaat

Buttered corn chaat
Photo: Shaili Sharma, CC BY-SA 4.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Frozen corn kernels240 g
  • Ghee1¾ tsp
  • Lemons¼
  • Black pepper (crushed)a pinch
  • Kashmiri chilli powdera pinch
  • Salta pinch

You need

  • Steamer basket or the idli steamer
  • Sieve or colander
  • Sharp knife and chopping board
  • Large mixing bowl

Method

  1. Steam 240 g frozen corn over boiling water on high for 3–4 minutes until hot and bright yellow.
  2. Drain in a sieve and tip into a bowl.
  3. Stir in 1¾ tsp ghee while hot so it melts.
  4. Add the juice of ¼ lemon, a pinch pepper, a pinch chilli powder and a pinch salt. Toss and serve warm. Skip the chilli for little ones.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Contains: milk / dairy.
  • Toddlers: take their portion out before adding chilli or pepper.