Corn in white sauce is one simple dish that I have made, not mastered, but my children get excited on seeing it. Lumpy or not, they happily lump it on the occasions I have made it so far. And yet, that maida component has bothered me for long. It is like a niggling problem that needs a solution.
So this week, when I decided to make it on a weekday - in itself an adventure for me - I decided to add some roasted and powdered almonds just to enhance the healthiness factor of the dish. And then I said, why not chickpea powder? So a handful of chickpeas went into the wok. I ground the two to powder and noticed that it was sufficient to make the sauce, and added just a teaspoon of maida - more out of fear than anything else.
It wasn't white sauce, it was yellow. But with salt, pepper and mixed herb powder for flavour, it was a healthier option that I didn't mind giving again during teatime as a snack.
Now, I will agonise less about making this sauce in this new format in the future.