Master chefGolden beauty

The yellow golden kernels of corn are a foodie wonder and one of the most versatile ingredients in all cuisines. What was eaten as the plain bhutta earlier is now used on the table in various delectable dishes. Also easy to use, cook and looking pretty on the table are its main USPs. Here, we have combined it with macaroni to give it the Indo-fusion taste.

CORN MACARONI

Ingredients:

2 cups macaroni (uncooked)

2 tbsp salad oil

1/2 cup minced onions

1/2 cup minced capsicums

4 cloves minced garlic

2 cup tomato juice

1 cup boiled corn

1/2 cup grated cheese

2 tbsp Worcestershire sauce

1 tsp salt

1/2 tsp pepper

1 tbsp sugar

Method:

1. Heat the oil in a pan and sauté the uncooked macaroni, minced onions, capsicum and garlic for 10 minutes.

2. Add tomato juice, salt, pepper, sugar and Worcestershire sauce.

3. Boil it once at high heat and then cook at low heat for 20 minutes.

4. Add the corns and mix well.

5. Sprinkle the cheese on the top. Cover with a lid and cook on low flame till the cheese melts. Serve hot.

Manju Dewan is a Ludhiana-based culinary expert

AS TOLD TO POONAM BINDRA