Wednesday, September 14, 2011

Masala Sweet Corn Chat Open Sandwich | Breakfast ideas for kids

If you don't find me complaining about time not being enough, then you know something is wrong. This post was to be a Masti Monday, then I thought maybe it will make it to be a Tasty Tuesday. Finally it is going to be Wondrous Wednesday! Wondering what's with these weekday rhyme? Well a local sweet shop happen to be posting their ads in the local newspaper since Monday, their special dish for each day. I was very eager to check out what it was going to be for Wednesday and was disappointed that they didn't do any ad today.

Konda wanted to follow her weekly menu from this week on. Though I was thinking I should put it up since Sunday, never came around doing it. So decided that tagging each day was going to be fun. She had this delicious Corn open Sandwich and decided it made a Masti Monday Breakfast for her.

I get to talk about it today. The corn was made just like the Masala Sweet Corn Butter Chat,  just I sprinkled little bit of pepper because of the cheese being added. I was also thinking I should some dried herb next time.

For the past couple of weeks it's been a corn feast for Konda. She said I should get her these sweet corn every week from our weekly vegetable shopping.

Days are tight! With much thinking, I decided I would skip the Blogging Marathon this month, knowing that the last week will be hectic for me. But then so will be October, but will surely have it then. I miss my Blogging Marathoners!

With so much to write always and so little time, I wish I can always remember these passing days. Just another three months and this wonderful 2011 will be off..

Now back to the tempting Open Sandwich that Konda loved so much

 
Microwave Masala Sweet Corn Open Sandwich
For the Masala chat
 
Sweet Corn - 1 cup
Butter - 1 tbsp
Chat Masala - 1 tsp
Chili powder - 1/2 tsp
Salt to taste
Pepper a pinch
 
For the Sandwich
 
Bread - 2 slices
Cheese -1 cube
 
Seasoning - any dried herb.
 
How to make the Masala Corn Open Sandwich
 
Wash the corns, add just enough water to the corn. Microwave for 7 - 10 mins depending on how much corn you are cooking.
 
Drain the water, add butter, all the masala and micro for 1 -2 mins.
 
To make the sandwich
 
Trim the bread, add grated cheese over the bread, top it with the masala corn, then again top it with some more grated cheese.
 
Microwave for a min.
 
Serve hot!
 
Note: Just caution the kid of the hot, as it's straight from the oven.

Sunday, September 11, 2011

Special Feature: Navigating Whole Foods Market


I thought I would share with you the recent interview article featured on Paleo Comfort Foods and picked up by Robb Wolf. Julie and I met at the Ancestral Health Symposium in August as I addressed the crowd during a discussion on paleo eating on a budget. I would encourage you to pre-order Julie's cookbook for those mouth watering comfort foods you've been missing on your carbohydrate restricted diet. If you're not aware, I am the Healthy Eating Specialist at Whole Foods Market in my area. I assist the shopper with their nutrition needs and make recommendations based on their dietary goals and needs. It's been a real boost for me in this economy but more than anything, It has filled a need I have to share with the public, the value of a whole food diet. The picture above is of me at work handing out salad samples one of the easier duties of my job description.

Whether you are a Paleo or Low Carber, you will find a variety of recipes to work with. If you haven't read The Paleo Solution by Robb Wolf, check it out too as I know you won't be disappointed. When we can learn from each and every angle and take a few pieces from what we've learned and put them into place for our lifestyles and biochemical individuality, we truly began to expand our knowledge in a manner that was never available to us unless we spent countless hours at the library curled up with medical journals only to find ourselves in a dazed and confused state.

One of the most amazing surprises at the Ancestral Health Symposium happened during the fabulous talk given by Sarah Fragoso and Chrissy Gower (the two hot ladies who run the wildly popular Paleo Talk podcasts and seminars). Someone had asked a question about grocery shopping and affordability. A woman stood up and introduced herself (her name is Misty Humphrey) and she stated that she is the Healthy Eating Specialist at Whole Foods Market (WFM), and shared with the group gathered for Sarah and Chrissy’s talk some of the pieces of advice that she gives on her weekly WFM tours.

Realizing the need to share even more of this information with the masses, I connected with Misty to share some of her insights, tips, stories and inspiration with you all. So many times people refer to WFM as “Whole Paycheck.” Here, Misty shares with us some of her experiences and tips to make the shopping experience more economical and healthy!

Tell us a bit about yourself, your background, what it is you do for Whole Foods?

As an 85lb. weight loss maintainer, I took my “Low carbohydrate diet” to a whole new level when I attended the Bauman College of Holistic Nutrition. There, I learned the value of a whole food diet and turned my diet into not only a lifestyle but a journey I gladly share with others both in my home office as well, my position here at Whole Foods Market as the Healthy Eating Specialist. As a person who suffered ADHD, constipation, weight and other cognitive issues, I share with my clients and customers the value of transitioning from a SAD diet to that of a nutrient dense, whole foods diet. There are a few plans and challenges that are encouraged at Whole Foods but I have found that with my education and experience, my customers have great success with my advice to eliminate gluten, increase their fat and protein and decrease their carbohydrate.

What inspired you to get into this line of work?
Inspiration or obsession? I frequently tell others that I was so obsessed with how great I felt, how quickly the weight fell off and the thousands of ancedotal stories I was a witness to for the past 11 years on a variety of message boards. I was astounded with the amount of maladies disappearing as well as my own with this transition that it excited me to the point of further education. I am a Certified Holistic Nutrition Educator and am currently enrolled in Reed Davis’ Functional Diagnostic Nutrition program to further my personal practice goals.

Part of what you do is give food tours of WF and how to purchase good food for the family. Let’s pretend we’re a family, and on tour with you, and our food budget for the week is $200. What kinds of things will you make sure to point out and/or stress to us?
As I tour a family or individual through the store, I point out a variety of values. We work with many manufacturers to provide a coupon book called “The Whole Deal” where the customer can locate quite a few quality coupons not necessarily devoted to packaged and processed foods. Second, I remind all customers to review the Wednesday specials which feature a nice cross section of whole foods on sale. Our 365 brand is comparable to all major leading retailers so I always encourage customers to choose the 365 brand if no coupon or sale exists at that moment on other products. Finally, we have our Friday special where one can find a product at about 50% below retail. This sale will quite often pertain to seafood and meat. Wild Salmon, Grass Fed Ground Beef, Organic Air Chilled Chicken and of course the recent sale on prawns. So frequently, we get into the rut of serving the same dishes week after week. I encourage my customers to watch ads, be aware of the Friday special and browse the coupon book while making their choices for menu planning. Look outside the box and try something new if it’s on sale and for the lowest prices, choose local, in season products.

What purchases do you advise families against?
I’d like to begin with the gluten free lecture and store tour that I provide twice weekly. So many are attracted to the gluten free products which I am quick to remind have an equal if not higher impact on blood glucose than that of the wheat. I generally recommend they experiment with squash, zucchini and root vegetables rather than that of a low quality pasta dish. I find it’s less expensive, more filling and of course, nutrient dense. I also encourage the purchase of a quality water canteen for children and the school lunch as opposed to high sugar fruit juices.

What do you find to be the biggest challenge in educating families?
I find the biggest challenge to be the resistance in home preparation of whole foods. Overcoming time objections with a busy family is difficult but I might make recommendations such as packing the picnic for a soccer game, enjoying a variety of easy to grab finger foods and of course taking one day off per month to pre-cook some animal proteins to quickly put together family meals, and we must never forget about the slow cooker. I will frequently remind the “cook of the home” that an investment of time in the human frame now will save time from illness later.

If you could name one (or two) best “bang for your buck” meat/veg/fish/nuts/staples at Whole Foods Market, what would you say?
Wild Alaskan Salmon while in season is frequently on sale for $9.99 lb., our 365 brand Extra Virgin Olive Oil is $5.99 for a one liter bottle and a bunch of Kale is $1.99. I challenge anyone to find these values at their local Safeway.

No doubt you’ve met a lot of individuals and families in your work and seen some amazing changes. Are there any particular moments or experiences with customers that most resonate with you?
I have two very special stories for you:
Barbara is a 67 year old diabetic and breast cancer survivor. Barbara has been a diagnosed type 2 diabetic for 20 years. She came in to my class room one day and during our appointment she mentioned that she had been using Dr. Barnard’s vegan diabetic plan and was finding that she was utilizing a great deal of insulin which consequently was making her sleepy and ill. I recommended she try a lower carbohydrate approach. After 3 days Barbara’s blood sugars were dropping but when she entered my office she exclaimed “My Dr. doesn’t like your diet, I’m going back to Barnard’s program”. I said “I know and I’m not surprised. Barbara, you must do what makes you feel comfortable but understand you have a glucose metabolism imbalance”. I knew at that point that Barbara’s decision was made out of fear for her cancer but 4 days later, Barbara is in my office again and almost in tears because she had once again lost control of her blood sugar and with the previous information I had shared with her regarding glucose metabolism and cancer, she was scared to death. In this short period of time Barbara had felt such dramatic differences that her trust in me escalated. From over 200ml on her glucose readings now down to 120ml and dropping, Barbara wrote on her customer comment card and is not hesitant to announce in every group class “Misty has literally saved my life”. Barbara happens to be a senior citizen who has a $200 shopping budget and with some hints and tips, she is able to shop at Whole Foods primarily.

Tina brought her 8 year old son Zach in to see me after we met at an event where I was representing Whole Foods and the Wellness Center. Tina was desperately defending her son in school with his teachers because his ADHD was so extreme. Keep in mind this child is enrolled in a special education school so you can imagine her frustration. I gave Tina some information that I had studied regarding food and ADHD including gluten, food dye elimination and reduction to elimination of sugar. 2 weeks later Tina entered my office with tears in her eyes. Zach brought home his first progress report showing “All Stars” on every level. “Misty, he’s a different child” exclaimed Tina and with this information, Tina’s entire family has not only eliminated gluten but endured testing as well and have all proven to be gluten intolerant. That day, Tina and I cried together because not only was I so sympathetic to Tina’s case, I wished I had this information when both of my children and myself suffered ADHD.

Anything else you’d like to share?

I would like to share that when I began this job, there was no information on the floor regarding a Paleo lifestyle. Currently, we are carrying Loren Cordain’s books and are working to expand on this. I have a lot of customers who are finding themselves leaner, healthier and of course happier than they’ve ever been. When I first began here almost 8 months ago, my meat dept. was skeptical. I am happy to report, their sales have increased and we have a mutually beneficial relationship. Of course when there’s a great sale, they come to me and ask “how many pounds?” now. I have also teamed up with a local boot camp and am excited to announce our 100lb. challenge sponsored by Live Fit Boot Camp and Whole Foods Market. In one year, with a collaborative effort, we will transform 10 Men and 10 Women in a kind and paleo manner.

We applaud Misty and the work she is doing to really make a difference out there for so many, and for sharing some great tips for all of us! Thank you, Misty, for what you are doing and sharing your “insider’s tips” and inspirational stories with us!

Chemical Element Dominance-Sodium Deficiency


Sodium deficiency in an overly processed society?  You bet it is!  I have had many a friendly debate with those utilizing the typical iodized salt shaker.  So frequently I hear, "salt is salt".  Not according to Dr. Victor Rocine, a Norwegian homeopath.  In the 1930's, Dr. Rocine had studied the works of a variety of contemporary European biochemists who had begun to analyze and measure the amounts of the chemical elements in many of our common foods.  This growing body of nutritional knowledge had hardly been noticed in the US at that time.

Rocine proposed that deficiency or excess of any of the primary chemical elements needed in human nutrition was at the root of most human diseases, maladies and mental problems.  In addition, he wrote and lectured extensively on his theory of chemical dominance, that is, the dominance of any particular chemical in a person's makeup such as calcium, silicon, or sulfur creates in that a person a particular and identifiable temperament type.

Like Hippocrates, Rocine believed that food, together with exercise, rest, sunshine and positive attitues is man's best medicine.

Rocine taught that certain foods have certain effects upon the body.  For example, it was taught that in the case of over-activity, or under-activity of the thyroid gland, iodine foods would be needed to restore chemical balance in the thyroid gland.  Not as obvious, Rocine taught, in cases of joint troubles or digestive system troubles, sodium rich foods would be needed.  Underlining the observation, Rocine stressed an important distinction; much of the population understands sodium to mean table salt.  However, this form of sodium is inorganic and uselss to the body.  The type of salt the body needs is bio-organic sodium salts, which are formed in plants by the internal processes of living cells.  Sodium slats are crucial to replenish the sodium used in the joints, stomach and bowel to neutralize acids and to aid in other metabolic functions.

The discussion of the function of chemical salts fascinated Rocine.  Much of his work is focused on the effects of balancing slats in the body.

Common table salt is a combination of sodium and chloride (a form of chlorine) in equal proportions.  It is inorganic sodium and chloride.  It is not as valuable as that sodium which we find in organic foods.  The human frame is organic or organized.  The sodium that we get from plants and vegetables is organized sodium; it is organic.  On the other hand, sodium in ordinary table salt, or manufacture salt is inorganic.  When inorganic salt is taken into the system, it will over tax it.  As a result, your body will have to work harder in order to throw off the inorganic chemicals introduced. 

You might just be surprised to hear that strawberries, spinach and carrots for example are quite high in sodium or organic salts.

Foods rich in sodium are often rich in chlorine oxygen and potassium.  Chlorine is the "laundryman" of the body, Sodium neutralizes acids and chlorine helps to carry impurities off.

Sodium Deficiency is Common
So frequently we hear that we should avoid the salt if we want to avoid high blood pressure.  As you've just learned, salt is a necessary component to good health and the human frame.

In Foods that Heal Dr. Bernard Jensen reminds us that people between the ages of seven and twenty-one do not require very much sodium, for 100 adults, there is a lack of sodium rather than an excess.  Interestingly enough, so many that I speak to over the age of 21 are watching their sodium intake rather than that of their carbohydrate intake.  Most of this information is either   conveyed to them via their Dr. or morning news program or our most recent health guru Dr. Oz.

The body utilizes the sodium in a variety of ways that you may never have guessed or even heard.  Commonly, we hear of hot temperatures but cold climates use up sodium slats in the body as well.  Being in love enables a person to take up more sodium salts under favorable emotions, sodium is more rapidly assimilated or utilized.  Under unfavorable emotions of passions such as fear or anger, sodium salts are eliminated in the urine.  This is just one more example of how a loving state of mind is favorable to your good health.  Temper, excitement, jealousy and ugly melancholy passions always have an unfavorable effect upon the chemistry of the body and consequently, upon health.

A sodium deficient persona feels well one day and then the next, might feel sick.  They feel as if though something is going to happen all the time.  A fear of the unknown or anticipation of negative event.  They are sleepy during the day and at night, his/her brain is quite active and even more so after midnight.  Roller coaster emotions can ensue where the world can be accomplished one day and later, one is sleepy and depressed.

Sodium excess is usually excess of sodium in the tissues, not in secretions.  There is never an excess of sodium in the blood and secretions, but therre may be an excess of sodium in the joints and tissues.

When sodium is lacking, the nerves are on fire, judgement is unreliable, concentration is poor and there is greater tendency to heat or sun stroke.

Sodium is lowered by drinking water which washes the sodium of the system.  People really do drink too much liquid for their own good.  Coffee, tea, soda, copious amounts of bottled water are all consumed in excess in one way or another even if deemed healthy as in the case of water.

As I always tell my clients, "Try to eat your water".  Yes, this always produces a funny look but when you consider that a great deal of fresh vegetables contain a high water content, this really does make sense.   

Sodium is lowered through temper and excitement as well.  The more high tempered you are, the more sodium you burn.  At some point, you may suffer from indigestion due to your temper.  Again, for this reaosn, it is much better to cultivate affection than to cultivate anger.

Salts & Pregnancy
An expectant mother needs calcium, sodium, iron and silicon in abundance because the growing unborn baby uses those salts and a great many others.

Morning sickness is an indication of a lack of sodium claimed Rocine.  Adding slat or high sodium containing foods like chicken and turkey gizzards can increase sodium to the pregnant woman.

So, when the Dr. tells you to stop eating sodium, make the decision to throw your conventional salt shaker and the packaged foods out and begin consuming fresh sodium containing foods and a sprinkle of a quality sea salt.

Sodium deficiencies are most commonly seen as very low blood pressure and muscle cramping. 

Friday, September 9, 2011

"No Fasting No Feasting” Diet Plan

When I decided to get back to another regime of dieting, the Diet Plan I shared sometime back was very much sought out again. I have been doing this diet for the past couple of weeks though I know I have become more lazy without doing the morning walks.

One of the first thing I believe is that when you decide to do something, first thing you got to do is to declare to your family as it really helps that they remind you, even when you try to forget it..:) That's exactly what happens with me, since the time I am doing this, I don't have anybody asking me to dig in or indulge in rich food. I know being a foodie, it is really a hard part. Especially today when I had enjoyed a hearty Onam Sadya with office friends. It was a sort of farewell to a friend is leaving, so couldn't say no and of course, I love Kerala Food.

So excusing myself for today, I decided I should at least put this up to make sure I remember and also come up with healthy meal ideas for dieting.

Before that, few of the things that are important to remember while you are doing a plan. These are what I have already said in the Diet Plan, just wanted to write here for quick reference.

If walking is not possible, at least some warm up exercise is a must on daily basis. Brisk walking for 20 mins is a must.

Never skip your Breakfast.

The first phase during which you are planning to reduce measurable amount of weight, it's important that you eat a diet that's different from what you are used to eat. Like if you are rice eater, avoid rice completely and take up wheat, other whole grains.

Works out the same for Wheat eaters also. Of course in case you think you can eat the same amount of rice, then we will go wrong. Rice is always best to avoid and consume very minimal of it.

When you enter into your second phase where you want to maintain your weight, you can have a regular meal without much oil or very spicy.

Avoid or reduce salt intake, fried items.

Never binge on snacks and aerated drinks.

Have a light tiffin or fruit, lentil for evening snack.

Dinner can be Vegetable cream soups.

Since for women over 30, it is important to include calcium, it is always advisable to consume one glass of low fat milk with your diet.

Apart from the above, I also do the below plan:

1 tsp of Ajwain, Fenugreek seeds with lukewarm water.

Then coffee with biscuit.

At 8 - 8.30 boiled vegetables/ papaya

At 10.30 am Oats with Milk / Corn flakes / Veg. Soup with Brown Bread

Lunch:

3 Phulkas, sambar/Dal, boiled Vegetables,

Evening

Guava/ Apple

You are supposed to eat Rotis with Subzi at 7 pm (I am not able to do this right now)

Lentils/ Sundals along with Soup at 9 - 9.30 pm

If you read my Diet plan, few things might have changed. I have not gone back and updated. The above is what I am following now.

Apart from this I am also planning to cook the reformed versions of some of the interesting dishes.

All the dishes that I am going to prepare will also suit Diabetic diet.

Follow my previous Diet Plans

If you are interested in Diabetic Diet Recipes you can refer the recipes which are suitable for doing this diet also.

Disclaimer - This diet has worked for me, I am not a dietician, nutritionist or a medical professional nor am I trying to play one here. If you want to follow these, please consult with your doctor or a dietician. Follow this diet at your own risk.

Tuesday, September 6, 2011

Usirikaya Podi / Karam | Amla Spice Powder

We love the Gooseberry and can eat just like that. I especially remember from childhood when we used to eat it and immediately drink water. The cool sweet feeling you get is simply awesome.
 
Gooseberry known as the Usirikai or Usirikaya in Telugu, Amla (Hindi), Nellikai (Tamil). We get two varieties in Tamil Nadu, I speak from personal experience as I have no knowledge if the other smaller version is available elsewhere in India. It's called Arai Nellikai. Arai (meaning half) Nellikai is much more tastier and easy to eat. I remember these trees from childhood when some of my friends had this at their place. The tiny gooseberry will be so good to eat just like that.
 
I have seen people pickling both the varieties. Though basically not being a pickle person myself, I have only eaten it as such. I am sure the pickle version tastes awesome too. This fruit basically being healthy finds its way as a rice and few other dishes. I always wonder at how I never end up blogging on certain ingredients.
 
So when I got a week's ration of this for Athamma, she decided to make a Karam with it. We refer to Karam to anything that's ground with Red chilies, made either as a wet or dry powder. It finds it's way to different dishes and takes up many forms.
 
This Usirikai Podi / Karam was very delicious with curd rice and I can assure you that you can just about have it with anything. Serve it with Idlis, Dosas, spread it on them, spread it on toasted bread. Just come out with many innovative ideas, you will surely end up with a tasty bite.

Usirikai Podi | Usirikaya Karam
 
Usirikai - 3 nos
Onion - 1 small
Garlic - 3 cloves
Oil - 3 tsp
Chili powder - 2 tsp
Salt to taste
 
Seasoning
 
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Curry leaves few

How to make Usirikaya Karam
 
Wash and pit the gooseberry. then cut into small pieces and grind along with onion, garlic raw.
 
Heat 3 tsp Oil in pan, add mustard, jeera, curry, allow it to pop. Then add the blended mix, sauté till the raw smell leaves.
 
Add chili powder, salt and continue cooking till oil comes on the sides.
 
Allow it to cool, can be stored in fridge.
 
Serve it with rice on the side or any Tiffin dishes.
 
 
This goes for my Condiment Mela.

Saturday, September 3, 2011

Garlic Tomato Chutney | Poondu Thakkali chutney | Step By Step Recipe

In my eternal search for a chutney that's perfect and has a longer shell life, here comes another chutney that's good for almost a week, even when stored outside. The idea for this came when I was talking to my dietitian and I mentioned that I was forever looking for healthy chutneys that also stays good for a while.

She came out with this idea which was her mom's, who never used to add tomato. She tweaked and added tomato to make this Garlic Tomato chutney. For those of you who can't actually tolerate so much of garlic, I warn you that this is not a recipe for you. As this has more than one's share of garlic included.

Another new ingredient in this chutney is the fact that I used Sesame oil (also known as gingelly oil or til oil). A decade ago, gingelly oil was mostly used in regular cooking. In tamil it's called Nalla Ennai, in Telugu it's called "Nuvvula Noone" (Nuvvulu means sesame and Noone means oil) or "Manchi Noone (which means good oil) So you can imagine how healthy this oil was supposed to be.

Once the sunflower refined oil hit the market, we saw a decline in the usage of Sesame oil. Still for many traditional dishes nalla ennai is still preferred.

While I was making this chutney, I remembered the chutney I had in one of the motels we frequent on the NH 45, en route to Tindivanam. The motel serves about 5 different chutneys with all the breakfast you get in the morning. I don't remember if I have actually shared the picture will check and update. But this garlic chutney is one of them. Though I asked for recipe and tried it back home, I wasn't able to get the exact aroma or the taste. One of the reason could be that I didn't use the Sesame oil.

So when I was making this, I could immediately remember that smell. So I am going to make it again.

Anyway back to the recipe, I served it with dosa and idli for Hubby dear. He somehow didn't like so much garlicky taste. So we have the whole lot to enjoy ourselves.


Step By Step Picture Recipe









Ingredients Needed

Garlic - 20 big cloves
Tomato - 2 medium
Red chilies - 5 -6 dry ones

For seasoning

Sesame oil / Nalla Ennai - 3 -4 tsps
Curry leaves
Mustard + Urad dal - 1 tsp

How to prepare Garlic Tomato Chutney

Soak and peel the skin off the garlic.

Then in a blender, take the garlic and dry chilies, pulse till you get a coarse mix.

Then add the tomatoes and blend to a smooth paste.

Heat a non stick pan with sesame oil. Add mustard seeds, Urad dal, curry leaves. When the mustard splutters, add the blended paste.

Cook on high for 5 mins, then simmer with lid covered till the oil comes out.

The chutney has to really get cooked well as the ingredients are added raw. You will know when it's done by seeing the oil oozing out.


Notes: Reduce the garlic if you don't like so many.

Since the sesame oil is considered good for health, there is no harm in adding 3 tsps. Also the shelf life will be more if more oil is added.

This goes for my Condiment Mela. & to Herbs and Flowers - Garlic started by PJ and hosted by Vardhini @Zesty Palette

Wednesday, August 31, 2011

Sweet Corn Butter Chat in Microwave | Easy and Quick Snack for Kids

Konda and Chinnu love corns in all forms. Be it the Indian version or the Sweet corn dishes. I found that Konda especially loves this Chaat made with Sweet Corn. Recently when we had taken her for dinner at a restaurant, she only eat this sweet corn chat most than the other dishes that were on the buffet. She was going oo, aa over such a simple dish that I had to make it back home for her more often.

When I took for vegetable shopping last week, the first thing that she picked up was this pack of corn nibbles. She said I should be getting her this every week. When I made it for them over the weekend, it disappeared before I could even say anything. I just tasted one, imagine just one. They skipped their lunch for this.

Making this in microwave is very quick and easy.



Microwave Sweet Corn Chat:

Sweet Corn kernels - 1 pack
Chat Masala - 1 tsp
Butter - 1 tsp
Salt to taste

How to make Sweet Corn Chat

Wash the corn kernels. In a microwave safe bowl, take the corns, add water just enough to cover it completely. Microwave for 6 -7 mins.

Drain the water, add the chat masala, salt, butter to the cooked corns. Mix well and micro again for 1 -2 mins depending on how done the corn is.

Serve it hot.

Notes: When you are serving for adults, you can sprinkle red chili powder, garam masala, pepper powder for more spicy chat.

This goes for the MEC : Potluck Party

Enjoy and Happy Ganesh Chaturthi!