Ingredients:
Makkachola (Corn) Rawa – 1 cup
Dry Corn Kernels – 1/2 cup
Tomato Juice – 1/2 cup
Bay Leaf – 1/2 inch piece
Bay Leaf – 1
Cardamoms – 2
Cloves – 3
Ginger Garlic Paste – 1 tblsp
Ghee – 2 tblsp
Saffron Strands – a pinch, mixed with 1/2 tsp warm milk
Salt as per taste
Grind together:
Mint Leaves – 1/2 bunch
Dry Red Chilles – 3
Coconut – 1 tblsp, grated
Method:
1. Soak the dry corn kernels for 8 hours and drain well.
2. Add the dry red chillies and little salt.
3. Pressure cook until tender.
4. Heat ghee in a pressure pan over medium flame.
5. Add bay leaf, cinnamon, cardamom, ginger garlic paste, cloves and saute for a minute.
6. Add the ground masala, tomato juice and salt.
7. After a minute, add the cooked corn kernels and stir well.
8. Pour a cup of water and bring to a boil.
9. Add the makkachola rawa and pressure cook for 2 whistles.
10. Add the saffron strands mixed with milk and stir.
11. Serve hot.
