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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Quick Roasting Tin Jacket

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Masala Roasted Corn with Quick Coriander Chutney

Introduction

I love corn on the cob, but to max the flavour on this – and make it slightly easier for you and your guests to eat – it works really well if you slice the kernels off the cob post-cooking. That way they pick up all the flavour from the roasting tin and the chutney. Using those little half-sized corn on the cob makes them easier to slice, though four ordinary sized cobs would work well too. A lovely colourful dish.

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Ingredients

half-sized corn on the cob, or 4 full-sized
red onions, quartered
chickpeas, drained and rinsed
garlic, crushed
olive oil
ground cumin
ground coriander
smoked paprika
mild chilli powder
sea salt flakes
For the chutney:
coriander, finely chopped
coconut yogurt
lemon, juice only
sea salt flakes

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This recipe is a preview

Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Quick Roasting Tin

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