Fusion Corn

My earliest introduction with CORN was the ubiquitous "Bhutta" which was available during the monsoon season. Bhutta is a perfectly roasted corn on a bed of coals held within a Shedgi or stove. The bhutta bhaiya would fan the coals to create the required heat to roast the corn. After roasting, he would dip a lemon piece into a mixture of salt n red chillie pdr and apply this spicy-sour-salty mixture to the bhutta. That was the perfect snack for a rainy day.

For a long time, this was the only form of corn i ate. Till we had a brigade of fusion food in Mumbai...from American Bhelpuri to the now famous Corn in CUP. Now that ive experienced the taste of fresh corn, its founds a way into multiple indian dishes...creating a new fusion experience everytime. Today was one such experiment. I converted the usual palak paneer to a new fusion dish Alu Corn Palak. And it tasted really good. This recipe can also be used to make only Alu palak or only Corn palak.

Alu Corn Palak

Ingredients:
Bunch of spinach leaves, blanched n pureed
1 big potato, chopped
1 cup fresh corn kernels
1 onion
1 inch ginger
2-3 garlic cloves
2-3 green chillies
1 tsp cumin seeds
1 tomato..pureed
1 tsp turmeric pdr
1 tsp red chilli pdr
1 tsp cumin pdr
1 tsp coriander pdr
1-2 tsp yogurt or fresh cream
salt to taste
1 small tsp sugar
oil

Method:
Heat some oil, add cumin seeds..let them sizzle
Grind together onion, ginger garlic green chillies. Add this mixture to the oil. Saute till brown.
Add tomato puree and the masala pdrs. Let the mixture cook till aromatic
Saute potatoes in little oil. Then add potatoes to the masala mixture and cook till almost done. Can add little water if mixture is drying up.
Next add the pureed palak and corn. Cook till done.
Lastly add cream or yogurt.
Adjust salt n sugar

I serve it hot with jeera rice and dhaniya ka bada. Truely Fusion Experience!!!!