This recipe comes with a full disclosure - neither is it my recipe nor did I implement it. The recipe is a traditional one, with a few shortcuts devised by Mom. But its so simple to make and so yummylicious that it deserves a mention here.
Known as 'Kansacha Kees' in Marathi, its a traditional breakfast or elevenses or tea-time dish. But it so resembles a glop of yellow sunshine and is so far removed from the separate strands that a 'kees' should have, that I have taken the liberty to rename it as Spicy Corn Mash.
Ingredients:
2 cups supersweet/American corn kernels
2 green chillies (roughly chopped)
1 cup milk
Salt and sugar to taste
Vegetable oil - 1 tablespoon
Mustard seeds, asafoetida, turmeric and cumin seeds - a pinch or two each, for the 'tadka' (tempering)
Fresh coriander leaves - chopped
Freshly grated coconut - 1 tablespoon
Procedure:
Steam the corn kernels with just a splash of water (say a tablespoonful) till cooked (soft and just a tad squishy) (2 whistles of the pressure cooker)
Grind the corn, chillies and milk together in the mixer/food processor to make a nubbly, chunky puree.
Heat the oil in a wok and make the tadka of mustard seeds, cumin seeds, asafoetida, turmeric. Stir till the spluttering-and-hissing of the tadka stops.
Add the corn puree and stir. Let it steam gently (no need to cover) for 2 minutes. Stir at regular intervals.
Add half the coriander and coconut. Add salt and sugar as per taste. Stir for another minute.
Take off the flame, garnish with the remaining coriander and coconut (an aside - this duo of Co and Co is one of the fundamental garnishes of Maharashtrian cuisine - its both pretty [dark green and white give a visual lift to curries and veggies] and tasty. )
Serve piping hot in a nice big bowl with an optional squeeze of lemon.
Tuck in. :D
N.B. : Since this dish is almost purely carbohydrate, I recommend making it for breakfast, AFTER a good workout. :)
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