| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Femina, Femina3, Starters |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Or 8 small bhuttey; (corn cobs), remove |
|
|
; kernels and reserve |
|
|
; the cobs (22.5 cm |
|
|
; long) |
|
|
Oil for deep frying bhuttey |
| 100 |
g |
Gram flour |
| 5 |
|
Cheese slices; mashed |
| 2 |
|
Eggs; beaten |
| 2 |
|
Onions; chopped (60 g) |
| 2 1/2 |
|
Cm ginger; chopped fine |
| 8 |
|
Green chillies; deseeded and |
|
|
; chopped |
| 1/2 |
ts |
Black peppercorns; coarsely powdered |
|
|
; (2 g) |
| 1 |
ts |
Cumin seeds; (5 g) |
| 1/2 |
ts |
Black cardamom powder; (2 g) |
| 1/4 |
ts |
Clove powder; (1 g) |
| 1/4 |
ts |
Cinnamon powder; (1 g) |
|
|
A pinch of nutmeg powder |
|
|
Salt to taste |
INSTRUCTIONS
PUT milk in a pan, add salt and bring to a boil. Add the corn kernels
and cook until soft. Drain, squeeze in a muslin cloth and transfer to
a bowl. Add the remaining ingredients to the corn, mix well and
divide into eight (or 16 if using smaller corns) portions. (The
cooking time depends on the age of the corn. Don't be alarmed if the
milk and water are completely absorbed. If the corn is soft and
milky, you may need less quantities of milk and water.)
Remove the stems and the tips, and halve the cobs. Using a moist hand
spread a portion of the corn mixture evenly onto the cob. Heat oil in
a kadai and deep fry cobs over medium heat until crisp and golden.
Remove to an absorbent paper to drain the excess fat.
To serve: Arrange doily paper on a service platter, place the bhuttey
on top and serve with mint chutney.
Converted by MC_Buster.
NOTES : Corn-on-the-cob with a difference. The humble corn is given
the right royal treatment: Removed from the cob, poached, blended
with herbs and green chillies, replaced on the original perch and
grilled
Converted by MM_Buster v2.0l.
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