Sweetcorn & Coconut Curry | Makai Paka Recipe | Kenyan & East African Recipe
If you like Kuku Paka, but would like to try a vegan version, this is the perfect recipe for you! This is our take on another really special East African dish - Makai Paka, or Sweetcorn and Coconut Curry. It's a popular dish among Kenyan-Asians and always goes down a treat.
This recipe serves six, but it can be easily scaled up or down, and the spices adjusted to suit your taste. And it's so easy and quick to make - ready to serve in 30 minutes! Enjoy!
How To Make Kuku Paka:
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Ingredients
• 3 cobs of corn (cut into quarters)
• 1½ litres of water
• 1 teaspoon of salt (or to taste) for the corn
• 1/2 a teaspoon of turmeric (haldi)
• 4 tablespoons of plain yogurt
• 2 tablespoons of besan (gram flour)
• 1 teaspoon of salt (or to taste) for the gravy
• ½ a teaspoon of red chilli powder
• ½ a teaspoon of garam masala
• 1 pint of water
• 2 tablespoons of cooking oil
• 4-5 curry leaves
• ½ a teaspoon of cumin seeds (zeera)
• ½ a teaspoon of mustard seeds (rai)
• 3 tablespoons of imli (tamarind sauce)
• ½ a teaspoon of black pepper
• 300 ml of coconut milk
• A handful of fresh coriander
• 3-4 green chillies (optional)
#SweetcornCoconutCurry #MakaiPaka
Corn Palak curry | Palak Sabji | Palak Recipes | Sweet Corn Recipe | Side Dish for Chapathi
Corn Palak Sabji | Sweet Corn Spinach Curry | Sweet Corn Recipe | Palak Recipe | Side Dish for Roti
#cornpalaksabji #spinachcorncurry #sidedishforroti #sidedishforchapati #cornrecipe #palakrecipe #curryrecipes #vegcurry #homecooking
Prep Time: 15 mins
Cook Time: 35 mins
Servings: 4-5
To Make Corn Palak Sabji
Palak Leaves - 1 Whole Bunch
Water - 1/2 Cup
Cumin Seeds - 1 Tsp
Garlic - 1 Tbsp
Onion - 1 No.
Turmeric Powder - 1/4 Tsp
Red Chilli Powder - 2 Tsp
Coriander Powder - 1 Tsp
Cumin Powder - 1 Tsp
Salt - 1 Tsp
Corn Kernels - 1 Cup
Garam Masala - 1 Tsp
Fresh Cream - 1 Tsp
Kasuri Methi
Green Chillies
Ginger Julienne
Ghee - 1 Tbsp
Oil - 1 Tbsp
Method:
1. Cook the palak leaves in water for 5 mins.
2. Transfer the leaves to a mixer jar and grind into a fine paste. Keep it aside.
3. Take ghee and oil in a pan. Add cumin seeds, chopped garlic and chopped onion
4. Cook the onion until they are light golden brown in colour.
5. Add turmeric powder, red chilli powder, coriander powder, cumin powder and salt. Mix well.
6. Add the spinach puree and mix. Add in the water used to cook the leaves.
7. Cook the gravy for 5 mins on a medium flame.
8. Add in the cooked corn kernels and garam masala powder.
9. Mix well and cook the curry for about a minute.
10. Add in water and cook the curry for about 10 minutes on a low flame by covering the pan with a lid.
11. Add in the crushed kasuri methi, fresh cream, split green chillies and ginger juliennes.
12. Mix it all well and once the curry is done, serve it hot with any Indian bread of your choice.
If you are seriously into Palak Paneer, you are a person who would love any variation in the greens. So this video is for you! Corn Palak Sabji is an abundantly nutritious and delicious side dish recipe. It has some mild yet striking flavours because of Palak and corn. This curry pairs up wonderfully with simple phulkas, chapati, rotis but you can actually enjoy it with any kind of Indian bread. So whenever you feel like you want something new in the place of Palak Paneer, this is your go to recipe because the taste is much different from the former.
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MAKAI PAKA, KENYAN STYLE CORN COCONUT CURRY
#kenyancuisine #makaipaka #corncoconutcurry #glutenfree #vegan #mayurisjikoni
Makai Paka/ Corn Coconut Curry is an easy to prepare, tasty and creamy Kenyan style curry in which corn is cooked using coconut milk. Usually, makai paka is enjoyed with mahamri, chappati or rice. Makai is the Kiswahili word for corn. Here, as such the coconut curry is not smeared on the corn as the name indicates but it is cooked in it. With influence from the Arabic, Indian and African cuisines, this curry comes together within 15 minutes if you’re using canned corn and coconut milk.
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Coconut Curry | Brisk Kitchen Recipes
For more recipes visit: briskkitchen.in Coconut Curry
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Ingredients
Coconut oil - 1 tablespoon
Red chillies - 2
Mustard seeds - 1/2 teaspoon
Fenugreek/Methi seeds - 1/2 teaspoon
Chopped green chillies - 2
Curry leaves - 15
Chopped garlic - 10 cloves
Chopped ginger - 1 tablespoon
Chopped onion - 1 large
Turmeric powder - 1/2 teaspoon
Salt - 1 teaspoon
Coriander powder - 1/2 teaspoon
Chilli powder - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Chopped tomato - 1 large
Coconut milk - 200 ml
Tamarind water - 100 ml
Water - 50 ml
Preparation
In a kadhai add coconut oil, dried red chillies, mustard seeds, methi/fenugreek seeds and chopped green chillies. Sauté .
Add curry leaves, chopped garlic, chopped ginger and chopped onion. Sauté till the onions become translucent and brownish.
Add turmeric powder, salt, coriander powder, chilli powder and black pepper. Mix well.
Add a chopped tomato. Mix well.
Add coconut milk, tamarind water and normal water. Cook while mixing.
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Creamy Coconut Corn Curry or Makai Paka
Sweet, spicy, delicious and creamy coconut corn on the cob curry. Initially named as Makai Paka when created by East Africans and became one of their most favoured dish. It grew so famous and started becoming known with many other similar names. Get to know how to make this easy corn curry with coconut milk using some lovely spices, resulting in rich, tasty, flavoursome, corn on the cob curry in a creamy coconut gravy. Pairs up deliciously with some boiled rice
Credits: bensound.com
My Mom's Thai Curry Recipe in 30 Minutes
My mom does it once again with an amazing Thai Curry in 30 minutes. Seriously... she cooks so fast