CORN FLOWERS

Much before multiplexes and flavored popcorn costing more than a decent meal in any normal eatery invaded our lives, corn flowers were a staple item on our evening tiffin (belka ko khaja)menu. Before you get me wrong corn flowers are not flowers of the corn plant. Makkai ko phool or Maize flowers were what we called the corn that was popped in a wire contraption over a blazing fire in my grandmother’s place. True enough they looked like snow white flowers as my grandmother popped them and piled them up on a round bamboo tray (Nanglo). All the maize was from our fields, some were consumed fresh (boiled, fried, as rotis, roasted), some ground to a flour and some to grits and rest stored. The stored maize would hang in rows in the loft above the hearth smoked to a lovely golden colour. We were invariably given the job of shelling the corn which gave ample opportunities for corn shelling competitions.
On ordinary days we dipped them in doodh-pani which was milk, water and lots of sugar - a unique recipe concocted by my grandmother to get us children drink the milk. I should not forget to mention that while we happily gulped the doodh-pani , we wouldn’t touch the doodh. Id rather say we were a milkman’s delight since adulterated milk was what we favored. But there were days when a lot of fresh buttermilk would be churned and a radish and cheese dip (Mula ra Churpi ko achar) would be made. If there is a contest for the best way of eating popcorn then this will win hands down. Its been ages since I sat in a circle eating home popped corn flowers with fresh buttermilk and churpi and moola ko achar, catching up on family gossip. Oh! I would give anything in the world for such a moment. But I guess for the time being I have to be satisfied with the inanely expensive boxes of insipid thermocole bits served in the name of popcorn served at the food counters of multiplexes.