Sweetcorn Shaak

A classic Indian breakfast dish, easy to make and full of flavour and texture.

Method

How to make the rice: 

• Wash the rice – I usually use a small teacup of brown rice for 2 people
• Add 2 & 3/4 teacups of water
• Put it all in a pan on a high heat, with the lid off
• When it begins to froth, put the lid on, reduce the heat as low as it can go and leave it alone for 20 minutes
• After 20 minutes if there is any water left, continue to cook it for 5 minutes

How to make the Shaak:

• Chop the tomatoes
• Chop the chilli
• Put the coconut oil in a pan, leave it on medium heat and put the lid on
• When it’s hot enough add some cumin seeds, rye, sweet neem leaves and a pinch of asafetida
• Put the lid on and wait until the seeds pop
• When the silence in between pops is longer, add some raw peanuts, the chopped chilli and the tomatoes and put the lid back on – it may sizzle when you add the tomatoes and if it does, it’s fine
• After a few minutes add the sweetcorn
• Add salt to taste
• Add dried coriander powder to taste
• Add a pinch of turmeric
• You may wish to add a squeeze of lemon juice
• If you like spicy food, you may want to add some chilli powder in addition to the fresh chilli
• Finally, garnish with freshly chopped coriander and your Shaak is ready