Super Chef Aditya Bal and Creamy Corn Gravy

NDTV Good Times took the food celebrations to its viewers in more ways than one. This year, as a lead up to the main events, They invited foodizens for interesting “Meet the Super Chef” sessions,held in Delhi, Mumbai and Bangalore. In these sessions,Super Chefs – Vicky Ratnani, Ritu Dalmia and Aditya Bal shared some of their signature recipes.
I along with fellow bloggers was invited to attend live demonstrations by Chef Aditya Bal. He prepared the following recipes:
Dilli Ki Fried Aloo Chaat
Bengali Doi Maach
Zaffrani Pulao

Check out the 3rd NDTV Food Awards 2012 winners !

He hosts a show CHAKH LE - INDIA where Aditya hits the road less travelled into the unexplored, and forgotten pockets of India in his hunt for authentic flavours.

About The Chef in his words- "After a successful career as a model spanning 8 years and traveling far and wide, I stumbled across my love of cooking by chance a few years later. A self taught chef with 2 years of experience working at a few select restaurants and honing my skills in continental cuisine and the intricacies of the business. I love travel, adventure and of course, food. I am obsessive when it comes to cooking in all its forms. Love baking and slow cooking as well. It’s my passion and mission in life to create fine food and I promise a great dining experience when I open my own restaurant. I’m always on the look out for new ideas and feel the culinary world is never ending. There’s so much more to see. "

Corn Gravy
I learnt this recipe from his TV show and it was a super hit!

Ingredients

1 corn cob
2-3 green chillies
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp oil
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
1/3 dash of asafoetida mixed in 2 tsp water
2 tsp freshly chopped coriander leaves
salt to taste

Preparation

Grate the corn cob in a grater and you will get a thick corn paste called Mawa. Keep aside. Heat a pan with oil, add the mustard and cumin seed. Allow it to splutter. Now add all the green chillies allow them to get fried a little and add spice powders. Keep the heat on low flame. To this add asafoetida mixed with water. Now add the corn paste and salt. The gravy thickens fast so if required add 1/2 cup water to it. After the gravy comes to a boil, remove from heat, Garnish with coriander leaves and serve hot with rotis!!