I’m not sure how many times I can praise a cookbook on here without people beginning to suspect that I’m getting paid to plug it (trust me, I’m not), but I’m going to once again shower praise on the book that perhaps single-handedly gave me the confidence to jump full-steam ahead into gluten-free international cooking: 5 Spices, 50 Dishes .
If you love Indian food but are intimidated by the long lists of obscure ingredients, this cookbook is for you. Mine is tadka-splatted and turmeric-stained, evidence from many happy meals cooked from the book’s uniformly great, and almost entirely gluten-free, recipes. This corn dish is based on a favorite from the book; I adapted it to use frozen corn, which I always have on hand, and upped the amount of mustard seeds. The result is a fantastic side dish that takes only minutes.
Indian Corn with Mustard Seeds
Yield: 4-6 side servings
* 2 Tablespoons canola or vegetable oil
* 1 teaspoon whole mustard seeds, any color (yellow, brown or black all work fine)
* 1 Serrano chile pepper, cut into thin rounds
* 1/2 teaspoon ground turmeric
* 1-pound bag of frozen corn
* 3 Tablespoons minced cilantro
Heat the oil in a large saute or frying pan over high heat. When the oil reaches the smoking point add the mustard seeds and immediately cover with a lid or splatter screen. When the seeds have begun to stop popping/sputtering, add the chiles and cook, stirring, until nicely toasted.
Lower the heat to medium and add the turmeric and corn. Stir and cook until the corn is heated through. Season with salt and stir in the cilantro.