14 July, 2009
1 Corn Cob (1 butta)
1 tbl spn Corn Flour dissolved in water
1/2 t spn coarsely crushed pepper
1/2 t spn sugar
1tbl spn oil/butter
Salt to taste
1/2 tbl spn of Vinegar
1-2 tbl spns Chili sauce (as per taste)
1/2-1 tbl spn Soy sauce
Vegetables sliced (carrots and spring onion stems/green onions)
Shred the kernels and boil them in water. Once they are tender, keeping a few (2-3 spns) in pan, blend them coarsely, set aside.
Heat 1 tbl spn of butter/oil in a pan fry the vegetables along with the left over corn. sugar, salt, vinegar, soy sauce,pepper and chili sauce and fry well.
Then add blended corn puree and let it boil.
Add corn flour mixture and cook till the mixture gets thick.
Serve hot with croutons (fried bread)
Tip:-** If you don't want the yellowish color..then you might want to reduce the ground purree. That way it looks translucent.