Cornmeal Porridge

Ingredients

2 cups water

1 cup curd

1/2 teaspoon Cumin powder (jeera)

1 pinch of salt

Clean and pick the corn kernnels.

Grind it in a mortar or blender to a coarse powder.

Store it in an air tight container for future use.

Boil water in a pan and add cornmeal.

Let it cook till the cornmel becomes soft.

Pressure cooker will make the cooking much faster.

Remove from fire and let it cool before adding curd.

Sprinkle cumin powder and salt and serve.

Note: Cornmeal can be cooked and refrigerate upto 6-7 days. Take the required quantity of pre-cooked cornmeal and make the porridge in a jiffy.

4.0

Saturday, November 27, 2010 - 12:21am