The View from my Window

fresh Coriander (or parsley) – chopped

1 – 2 spoons of sugar

2 tablespoon of peanuts ( no skin) – fine grounded – verify with guests if allergic

(substitute peanuts with almonds or walnuts)

optional -pesto (green )

optional- pesto (sun dried tomatoes)

COOKING PREPARATION

 
1)      Boil in a deep pot the corn on the cob (after the husk & all hairs are removed) –wash to be sure no hairs remain. Boil till tender.

      Add a spoonful of salt in the boiling water.

2)      Simultaneously boil in a separate deep pot the potatoes (this saves cooking time)

Boil till tender soft.

3)      While boiling corn on the cob & potatoes – during that time prepare (chop, mince, cut as required) all other ingredients as mentioned above.

5)      Take at least 2  (3 preferred) cut pieces of cut corn cob, remove all kernels in a bowl (to add to the gravy later –see instruction below)

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6)      Once the potatoes are tender soft – peel off skin (Warning: potatoes may be hot — you may need to put these under running cold water (in the sink).

Mesh potatoes (to nice paste like texture –some smaller pieces (tiny) of potatoes

can be left in)       

 
NOW YOU ARE READY FOR REAL COOKING

 
1)        In a good size wok (larger) on the stove at MAX, put 1 to 2 teaspoon(s) of olive oil (or vegetable oil). Heat it to just be ready for frying. Once it is hot – put 1 teaspoonful filled with a mix of cumin seeds, mustard seeds, tumeric (haldi) powder, a bit of chili (red) powder.   It will fry, (with a pop and sizzle). Turn the temp down a notch (8 or 9), add immediately chopped onions 

KEEP stirring (with a wooden spoon) so that it does not burn or stick to the base of the wok.

2)        Let the onions simmer till shine – do not cook too much. Add diced tomatoes and

        stir. You may want to heat up the wok a little  - keep stirring till tomatoes

        integrate in the mix.

3)        Add meshed potatoes – keep stirring so that does not stick to the bottom of the

       wok.  Add one can of Coconut Milk – keep stirring.  Let simmer in medium heat

4)        Add salt to taste – about 11/2 teaspoons

5)        Add 1 tablespoon of green pesto. Also add 1 tablespoon of red pesto.

6)        Add tumeric (haldi) powder for color

7)        Add ½ to 1 cup of tea water

8)        Add tomato paste or ¾ cup of spaghetti sauce (or hot sauce to taste) – this also add reddish color

9)        Add 1 teaspoon of cinnamon powder

10)    Add ½ to ¾ cup of shredded coconut

11)    Add 2 ripe peaches – cut into small pieces

12)     Add squeezed fresh lime juice (1  green lime)

 
Keep stirring as required

 
13)    Add corn on the cob pieces to the gravy.  Stir as required.

14)    Add grounded peanuts

15)    Add loose corn kernels    - Stir as required.

16)    Let it simmer for 5 to 10 minutes or a bit more.

17)    Add chopped coriander (or parsley) and stir in.

 
Done  - Enjoy your “machusi” with Chapatti or nan or toast or by itself.

 
With Compliment from:    Pravin Shah