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See below ingredients and instructions of the recipe
2 lg Tender corn cobs
-- cut into 4 pieces
3 tb Vegetable oil
1 sm Onion; finely chopped
1 Cm. Fresh root ginger
-- grated
1 Garlic clove; crushed
100 g Thick set yogurt
Salt
------------------------SPICE PASTE-----------------------------
1/2 ts Turmeric
1/2 ts 5-spice
1 pn Chilli powder
1/2 ts Garam masala
1 ts Ground coriander
3 tb Water
This wonderful recipe is inspired by an idea given to me by an Indian
friend. The slices of corn cob are poached in an aromatic, spicy
sauce with a yogurt base, and are sumptuously delicious. It makes a
complete meal if served with the simple mushroom curry.
Mix the spices together and stir into a paste with the water. Fry the
corn cob pieces in the oil until browned all over, and set aside.
Then fry the onion, ginger and garlic for a few minutes until
softened, and stir in the spice paste. Cook gently for 2-3 minutes
and then stir in the yogurt gradually. Season to taste with salt and
return the corn to the pan. Heat through gently and it is ready to
serve.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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