Ingredients:-

• 1 can (450 grams) cream-style corn
• 2 level tablespoones cornflour
• 1 teacup finely chopped mixed vegetables
• (cauliflower, carrots, cabbage, onions, french beans)
• ½ teaspoon Ajinomoto powder
• 3 tablespoons butter
• 2 tablespoons cheese
• To be ground into a paste
• 25 mm. (1″) piece ginger
• 4 cloves garlic
• 4 green chillies

For serving:
chillies in vinegar and chilli sauce grated cheese

Methods:-

1. Mix the cornflour with 6 teacups of water.Add the paste, corn and Ajinomoto powder andcook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
3.Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Photograph courtesyby haraldwalker

• Curd – 500gms.
• Green Chillies – 2 to 3, cut into fine small pieces
• Salt to taste
• Curry leaves
• Ice cubes

Method of preparation:-

1. Whip the curd slightly after adding water to the curd in the ratio of 2:1 (curd:water).
2. Crush the finely chopped chillies along with the curry leaves.
3. Add this to the whipped curd.
4. Put a few ice cubes and whip again in a grinder.
5. Add salt to tastes.
6. Your butter milk is ready to be served.