FOOD/ MONSOON SPECIAL ......................... MUMBAI'S GETTING CORNY!

MUMBAI'S GETTING CORNY!  Off the cob with spices, or in your sabzi and even ice cream, corn has multi-culinary uses The rains are here and it's time to dig into that rainy day snack -bhutta or corn, that is such an integral part of the monsoon. You will find little stalls selling it on the streets everywhere now. While having it hot off the cob with a dash of chilli and lime is the usual favourite, there's a whole lot more you can do in the kitchen with the yellow grain...  VERSATILE INGREDIENT  For those watching their waistline, a bowl of steamed corn kernels with grilled vegetables is apt. Chef Gautam Mehrishi explains how you can also experiment a lot with the grain. “Corn can be used in various forms, starting from the use of grain on the cob to shelled corn in salads, curries, snacks etc. The versatility doesn't end there. In your home-style cooking, corn is generally used as a fresh or canned grain, as syrups, flours and as thickening agents. For an innovative dessert, use it in home-made ice-creams and puddings,“ he says. If you like to bake, try a corn casserole with mushrooms, peppers and cheese or baked spinach and corn, which makes for an apt rainy day fare.  GIVES INDIAN COOKING A TWIST Mehrishi advises that the best way is to use fresh grain from the cob and cook by steaming or boiling in water and a little bit of milk (see his soup recipe below). Citybased blogger Shanti Padukone explains how Indian dishes can be tweaked into corn-based ones with ease. “You can make an entire sabzi with corn. Even if you're grilling it, add some tamarind and spices to it, or just add corn to regular recipes like pav bhaji, pulao, chaat and to your kadi. You can also do a corn puree instead of a potato mash, which makes for a fun twist to regular cooking,“ she adds.  WEEKNIGHT BITE  SPRING CORN SOUP WITH FRESH ASPARAGUS  Heat a tablespoon of olive oil in a stockpot. Add ¼ cup shallots, a few cloves of minced garlic, diced onion, a cup of diced carrots and celery. Cook until the onion is tender and translucent. Add some vegetable broth and bring to a simmer. Add a bunch of asparagus cut into 1-inch pieces, thyme and corn, then cook just until the asparagus is tender, for four to five minutes. Season with salt and pepper.  DESSERT IDEA SWEET CORN ICE CREAM  Boil kernels with milk, cream, sugar, and a little salt. Puree this and whisk egg yolks and more sugar into it. Cook over medium-low heat and pass through a sieve. Refrigerate and enjoy.

Ismat.Tahseen BT140617