1. Ingredients with measurements

1.    2 tablespoons ghee or butter

2.    1 teaspoon cumin seeds

3.    1 green finger-length chilli,deseeded and diced

4.    3 cloves garlic, crushed to make 2 teaspoons paste

5.    2 teaspoons grated ginger

6.    2 tablespoons flour

7.    300g(2 cups) fresh or frozen corn kernels

8.    2 bell pepppers, deseeded and diced

9.    500ml(2 cups)milk

10.  1 teaspoon sugar

11.  1 and a half teaspoons salt

2. Heat the ghee or butter in a wok or saucepan over medium heat and stir fry the cumin seeds until they crackle for about one minute. Add the chillie, ginger and garlic, and continue stir-fry for one more minute. Add the flour and stir-fry over very low heat for two minutes, then add the corn and diced bell pepper, and stir to mix well.

3. Gradually drizzle the milk into the pan, constantly stirring to prevents lumps from forming. Simmer uncovered over medium heat until the mixture thickens, about 7 minutes. Season with the sugar and salt, and remove from the heat. Serve immediately with steamed rice.