Makkai Masala (corn Cooked In Creamy And Spicy Gravy)
Corn is new Ingredient in Indian Kitchen just like Mushroom. Corn and mushrooms have been grown earlier also but their usage as vegetable is quite new. Mushroom was considered poisonous and the knowledge about not all the species of Mushroom is poisonous was less known. Similarly tender corn was consumed by roasting it on open fire and ripe corn was grounded and the corn flour was mixed with wheat flour to make chappatis . This practice still exists in many parts of rural India but thanks to media and growing rate of literacy, the old barrier regarding food habits are breaking and people now know that there are many non poisonous mushroom variety and that corn can be simply boiled and served as Butter corn or can be added in any side dish to enhance the flavour, taste and quantity. From health point of view, Corn is good source of carbohydrates and fibre and for me it is a savior like green pea, which I can store in my refrigerator and used whenever I want to. This recipe of ‘ Makkai masala’ is my contribution to the variety of ways we can include corn in our meal.