Grilled Corn Indian Style (Roasted Bhutta)

Grilling or roasting corn this way transports me back to Mumbai, this is the time you'll see vendors everywhere roasting corn. The vendor usually roasts the corn on a charcoal grill. I used my stove top instead but you can use your grill for this too. I like the convenience of doing it inside, so I can multitask a the same time. To be honest I used to want a gas stove top, but I'm finding out, that it's easier to use the electric stove top as the heat is a little slower and you can leave whatever you're roasting on the griddle and work on other things simultaneously.

Corn on the cob

Cayenne Pepper

Salt

Lime or Lemon cut into half

Remove the husks off the corn.

Place the corn on a wire cooling rack or the contraption I have is like a little griddle or roaster with holes, which I place on my stove top.

Cook or roast the corn evenly and keep rotating the corn till it is brown all over.

Mix the salt and cayenne pepper, dip the lemon half into this mixture and apply on the corn.

Enjoy the hot and sour flavor of corn.

Crispy Mushroom and Onion Pizza

I had seen this on Everyday Food, and adapted it to whatever I had in my pantry. This was my dinner tonight, can be used as a appetizer too, very quick and no fuss meal. I used rotis which I lightly cooked on the skillet. The original recipe used Ricotta cheese and Asiago cheese. You could also add green peppers and olives or any other veggie.

2 whole wheat Tortillas 6 inch/Rotis

2 tsps olive oil

1/4 cup of cheddar cheese grated

2 tbsps of goat cheese crumbled

1/2 cup mushrooms thinly sliced

1/4 red onion thinly sliced

salt

pepper

red chilli flakes

Preheat oven to 450 degrees.

Place the tortillas on a lined cookie sheet. (If using Rotis cook lightly on both sides on a skillet)

Brush the tortillas with the olive oil.

Sprinkle the cheese evenly.

Add mushrooms and onions.

Sprinkle salt and pepper on the veggies.

Bake for about 10 minutes, mine were done in 8 minutes, or till crisp and brown.

Remove and cut into quarters and serve sprinkled with red chilli flakes.