Lemon/Lime - half
Salt & Chilli powder - to taste (mixed together)
1) Dehusk the corn and remove the silky threads. Skewer one end of it and place on a direct flame on the stove and keep turning it every once in a while and moving it so all areas of the corn are exposed to the heat. The corn will make a popping sound but there's nothing to worry... (it was a little bit like distant firecracker sounds on a Diwali night). In about 3 to 4 minutes when all of the corn is browned (some parts will be charred but that is okay), remove carefully.
We had this with my curried egg salad sandwich for an easy and quick weeknight dinner.
The last one was Praline Sponge Gateau that I tried from here and not sure if I messed up something but again the cake itself wasn't too soft but I was quite amazed at it's texture for a cake with no butter. I'll probably use the cake recipe to make a pineapple cake and soak it to make it more moist the next time. I know the picture and decorations are far from good but this was done in a hurry.
I will be off to India soon and most likely will not have the time to post from there so I will see you all again in September. Ciao.