Sweet Corn Kernels- 1 cup
Milk- 2 cups
Oil- 1 tsp
Mustard- ½ tsp
Curry Leaves- 1 sprig
Asafoetida- ½ tsp
Maida- 1 tsp
Coriander Leaves- for garnishing
Salt- to taste
Grated Coconut- ¼ cup
Black Pepper- 4
Add grated coconut, black pepper to a blender and grind it to fine paste. Keep aside.
Mix maida and milk without any lumps. Set it aside.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit. Add mustard, curry leaves, green chillies and asafoetida. Allow it to splutter.
Next add baby corn kernels and salt. Give it a mix. Add the ground coconut paste, maida and milk mixture. Stir well and Press cancel to stop sauté.
Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Khichdi ’pre-set menu button in the ROBOCOOK and select Medium.PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 15 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARMmode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Give a quick stir and garnish with coriander leaves
Serve Makai Kurma with rottis.