BHUTTA UPMA

Sweetcorn is a favourite street food on India. My mum used to make this delicious sweetcorn upma. In some parts of India such as Indore, it is also known as 'Bhutte Ka Kees'. 'It is a perfect Indian breakfast, filling and delicious. It is good enough to eat on its own. I also like it with a slice of buttered toast.

INGREDIENTS

1 cup frozen sweetcorn

1 tbsp. besan/chickpea flour

1 tbsp. oil

A pinch of turmeric powder

1 tbsp. butter

1 green chilli finely chopped

1/2 tsp. lime juice

1/2 tsp. black mustard seeds

1/2 tsp. cumin seeds

1/2 cup milk

1 cup warm water

Handful of chopped coriander leaves for garnish

Salt to taste

METHOD

Defrost the sweetcorn in a microwave. Blend it in a food processor to a course consistency.

Heat oil in a pan. Add the minced sweetcorn, turmeric powder and water. Cook stirring continuously for 10 minutes. Add the milk and keep stirring till the mixture starts leaving the sides of the pan. Switch off the gas.

In a separate pan, add the butter. When hot enough, add the mustard seeds, cumin seeds, green chilli. When the seeds starts to crackle, switch off the gas and add the lime juice and coriander leaves. Add this tempering to the sweetcorn mixture and mix thoroughly. Upma/kees is not ready to eat.