Corn Gratin

Starting early 80s for many years, our Saturday dinner used to be vegetable gratin and tandoori roti or nan in the Valley View hotel in Manipal. Later I started making them at home. Once children left home, it became infrequent. Today I just felt like making corn gratin and attempted making the tandoori rota on thava, to great success!

Ingredients:

2 cups corn kernels

Salt to taste

2 Cheese slices 1 tbsp butter

 ½ tsp pepper powder

For white sauce:

2 tbsps maida

2 tbsps ghee or oil

2 cups milk

Instruction:

-          Boil water with salt in a vessel and drop the corn kernels. Partly cover, reduce the flame and let it cook, takes about 10 minutes

-          Meanwhile, make the white sauce. Heat ghee in a pan, add the maida and keep stirring on low flame till it turns brown and nice aroma comes. Pour the milk slowly, stirring continuously. When it becomes thick, remove from the fire.

-          Drain the cooked corn, add it to the white sauce. Add salt if needed and mix in some pepper powder.

-          Transfer it to a greased baking dish, arrange cheese slice pieces on the top and add some butter.

-          Grill it for five minutes, till golden crust develops.

-          Serve with tandoori roti or nan.

PS. You can make mixed vegetable gratin by adding cooked potatoes, carrots, cauli flower and green peas instead of corn kernels to the white sauce.