Curiosity got the better of me and I wanted to find out a little bit more about Indore and its food specialties while I went ahead with the preparation of the dish. Here is what I researched.. (source Google)
Situated south of Satpura Range on the Malwa Plateau, Indore is the largest city and commercial capital of the state of Madhya Pradesh. It is also known as The City of Holkars. The city was built by a holkar, Rani Ahilya Bai, one of the famous queens of India. Formerly a major trading centre, the city, along with its satellite townships of Pithampur,Mhow and Dewas, has established itself as a strong industrial base. The overall outlook of the city is an amalgamation of young and old, historical and contemporary.
Indore is famous for its culinary range. People of Indore (and for that reason, the entire Malwa) are well known gastronomes. Sweets and Namkeen (tasty salted snacks – a typical Indian preparation) of Indore are famous all over India. Sarafa (Jewellery market, near Rajwada) and Chappan Dukan (56 shops) are the two well known gourmet hangouts of the city. A special dish of the Malwa region, including Indore, is the Dal Bafla.
The staple food (snacks) of the city is Poha-Jalebi. People are also fond of Sabudane-ki-Khichdi. Life in Indore starts early with cups of ‘Chai’ (tea) with Poha & Jalebi followed by lunch which invariably includes popular ‘besan’ (gram flour) preparations. Later in the day one can easily find snacks like ‘Khaman’, ‘Kachori’ – ‘aloo kachori’, ‘dal kachori’, ‘Dahi Chat’, ‘Tokri Chat’, ’samosa’, ‘petis’, ‘Baked Samosa’, ‘Bhel puri’, ‘Pani Puri’, ‘mathri’ etc. Numerous shops of sweets have enjoyed nice business in Indore. Late nights another market comes alive at 11:00 PM in Sarafa (in the heart of city) where one finds lots of delicacies to enjoy after a nice dinner like – ‘Gajak’,'Bhutte ka kis’, ‘Dahi Bada’ ‘Gulab Jamun’, ‘garadu’, ‘Rabri’, ‘aalo tikiya’, ‘Halwa (JMB Gajar, Moong)’, icecreams, milkshakes, rabdi (milk custard), malpuye, etc. and finally tasty ‘paan’ to end your day. Bafle-Gosht is a delicacy of Indore and Malwa Region.
-> The gates of Lalbagh Palace, Indore, are a replica of the gates of Buckingham Palace in London. They were cast in England and then shipped to Indore.
-> Indore has a huge cricket bat called “Vijay Balla” made out of concrete with names of the players of the Indian team who won the 1971 series against Gary Sobers’ West Indies team.
-> 40 feet (12 m) high idol at Bada Ganapati is the largest idol of Lord Ganesh in the world.
-> RRCAT(formerly CAT), Raja Rammanna Center for Advanced Technology is India’s main Research center on Laser and Accelerator Technology, under the Department of Atomic Energy, Government of India.
-> The famous Radio Mirchi 98.3(then 98.4) FM was started first in Indore, then spread to ten other cities of India including 4 metros.
-> Until the early 1990s, Bollywood movies were released on Thursdays in Indore, and released elsewhere on Fridays.
-> The first private landline telephone service in India was launched in Indore by Airtel by the name Touchtel.
-> Because of similarity between the lifestyles, fashion and taste Indore is nicknamed Mini Bombay.
-> The 250 year old Rajvada of Indore is the only structure in India which has been reconstructed as it existed using the similar materials and methods of construction in 2007 by architects Himanshu Dudwadkar and Shreya Bhargava.
-> Only city in India to have both IIM and IIT.
Phew!!! I didnt know so much about Indore before.. quite an insight!!!
Well the dish is ready and here is the recipe..
5 medium-sized fresh corn cobs,
4 tbsp ghee,
1/2 tsp cumin seeds,
1/8 tsp asafoetida,
2 tsp ginger paste,
1 tsp garlic paste,
1/2 tsp green chilli paste, more if you want it spicy,
1/2 tsp turmeric powder,
Salt as per taste
1 cup milk,
1 tbsp coriander, finely chopped
1/2 cup fresh coconut, grated (optional, I've not used)
1.) Grate corn cobs and set it aside.
2.) Heat ghee in a pan and add the cumin seeds, asafoetida and ginger-garlic-green chilly paste.
3.) Once its slightly brown, add the grated corn, turmeric and salt.
4.) Add the milk slowly, stirring all the time, and bring to a boil.
5.) Simmer until corn is cooked.
6.) As the moisture evaporates, the mixture will start to thicken and stick to the pan so keep stirring all the time.
6.) Garnish with coriander leaves and grated coconut. Serve hot immediately with any type of roti.
This is quite dry unlike what I had seen in the TV show. But probably it could be made into a gravy if you add more milk. You could also add kernels of corn to give this more density and crunch, though you will have to cook it a little longer. Another version of this dish, which is used more like a snack, can be found here.
Taste wise it was really nice. Very different from the regular cuisines that I make at home. It tasted very good when mixed with plain rice as well.