Makkai Raab

Ingredients

• 3 tbsp Corn meal (medium/fine grind)
• 1 tbsp Ghee
• 2 cups Buttermilk, slightly sour
• Water – 2½ cups (adjust to keep the consistency drinkable)
• 1 tsp Ginger, grated
• 1 Green chilli, slit
• to taste Salt
• ¼ tsp MSG
• 2 tbsp, plus extra for garnish Parmesan, finely grated
• 1 tsp Dried shiitake powder
• ¼ tsp Black pepper
• ½ tsp Roasted cumin powder
• 1 tbsp Fresh coriander, chopped

Method of Preparation

Chef Ajay Chopra

1. Roast the Corn Meal

   Heat the ghee and lightly roast the corn meal for 2–3 minutes, until it develops a nutty aroma and loses its raw taste.

2. Prepare the Tempering

   In the same pot, add the ginger and green chilli. Sauté briefly.

3. Cook the Base

   Gradually pour in the water and buttermilk while whisking continuously to prevent the corn meal from forming lumps. Cook over low heat for 12–15 minutes, stirring frequently, until it develops a smooth consistency.

4. Add the Umami Elements

   Stir in the dried shiitake powder and MSG. Fold in the finely grated Parmesan and allow it to melt into the Raab.

5. Finish and Serve

   Season with salt, black pepper and roasted cumin powder. Garnish with chopped coriander and additional grated Parmesan before serving.