Jul 03, 2019 | 2 Mins
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Makai Raab by home-chef Mamta. Check out her home-dining experiences in Mumbai here.
Belonging to the land of Maharajas and Palaces, home-chef Mamta takes immense pride in cooking her family recipes from Rajasthan. Rajasthani cuisine is known for its wide range of dishes including spicy starters, lip-smacking sabjis, and crispy breads along with chutneys, pickles, and papad. One of the most popular drinks from Rajasthan, Makai Raab is made from broken corn and buttermilk. Home-chef Mamta sources these broken corns from her native place in Rajasthan. The raab is not only mouth-watering but also known as an immunity builder as it high in nutrients and is great for health. Another form of raab is Bajra(pearl millet) Raab and Gur(jaggery) Raab. Generally, relished through out the year but is quintessential during winters and is a must for any winter weddings in Rajasthan!
Excited to try a different recipe from Rajasthan by home-chef Mamta? Try it now and let us know how you like it!
Broken corn - 1 cup
Water - 5 cups
Buttermilk - 2 cups
Cumin seeds (roasted and crushed) - For garnishing
Salt – As per taste
Broken corn is washed and soaked for half an hour.
Add water, salt, and soaked broken corn in a pressure cooker and cook for around half an hour on medium flame.
Add buttermilk and salt to the wok and keep stirring it continuously.
Once the buttermilk boils, add the boiled broken corn to it and simmer it for 30-45 minutes.
Garnish the raab with roasted and crushed cumin seeds and serve it in a kulhad (earthen pot) to enhance the flavour.
You can also store it in the refrigerator and relish it the next day. Warm it for a few minutes and the raab is ready to serve.