{"id":227330,"date":"2024-06-01T15:56:19","date_gmt":"2024-06-01T15:56:19","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/06\/01\/makai-no-chevdo-indian-corn-chowder-recipe\/"},"modified":"2024-06-01T15:56:19","modified_gmt":"2024-06-01T15:56:19","slug":"makai-no-chevdo-indian-corn-chowder-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/06\/01\/makai-no-chevdo-indian-corn-chowder-recipe\/","title":{"rendered":"Makai No Chevdo (Indian Corn Chowder) Recipe"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Recipes<\/a>, <\/span>Snacks<\/a>, <\/span>Vegetarian<\/a><\/span>
\n\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Snacks<\/a>, <\/span>Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

Juicy, creamy, nutty. Packed with essential nutrients such as fiber, protein, and antioxidants, Makai No Chevdo is a popular snack from the Indian state of Gujarat. Try out this easy-to-cook recipe of Indian corn chowder that is full of flavor.<\/span><\/div>\n
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  • 2<\/span> cups<\/span> corn kernels<\/span><\/li>\n
  • 3<\/span> tbsp<\/span> oil<\/span><\/li>\n
  • 1″<\/span> piece of cinnamon<\/span><\/li>\n
  • 4-5<\/span> cloves<\/span><\/li>\n
  • 2<\/span> whole red chillies<\/span><\/li>\n
  • 1<\/span> tsp<\/span> mustard seeds (sarson)<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> asafoetida (hing)<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> sesame seeds (til)<\/span><\/li>\n
  • 1-2<\/span> chopped green chillies<\/span><\/li>\n
  • 1\/2″ <\/span> piece of ginger chopped<\/span><\/li>\n
  • 1<\/span> sprig curry leaves<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
  • 1<\/span> cup<\/span> milk<\/span><\/li>\n
  • 1<\/span> tsp<\/span> sugar<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> lemon juice<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> chopped green coriander leaves<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      To begin, prepare the corn. Keep aside 3 tbsp corn kernels and coarsely grind the rest. If using fresh corn, boil and grate them.<\/span><\/p>\n<\/li>\n

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      Heat oil in a pan. Add cinnamon, cloves, red chillies broken into two, mustard seeds, and asafoetida (hing). Add sesame seeds and mix well. Allow the mustard seeds to crackle and sesame seeds to pop.<\/span><\/p>\n<\/li>\n

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      Next, add chopped green chillies, ginger, and curry leaves. Mix well.<\/span><\/p>\n<\/li>\n

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      Now, add the ground corn. Cook for a few minutes.<\/span><\/p>\n<\/li>\n

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      Add the milk. Mix well. Add salt. Cook for a few minutes.<\/span><\/p>\n<\/li>\n

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      Add sugar and corn kernels. Mix well. Cover and cook until the liquid dries up, the corn is done, and the mixture is nice and creamy.<\/span><\/p>\n<\/li>\n

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      Turn off the heat. Finish with lemon juice and chopped coriander leaves. Mix well.<\/span><\/p>\n<\/li>\n

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      The Makai No Chevdo is ready to serve. Garnish with coriander leaves and serve hot.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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      • You can use sweet corn kernels (fresh or frozen) for this recipe.<\/li>\n
      • Traditionally, peanut oil is used for the recipe. Since my kitchen is a nut-free kitchen, I have used sunflower oil.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

        Video<\/h3>\n