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November 09, 2008

Corn Kababs

Kababs of corn blended with herbs, green chilies and grilled


8 small corn cobs 1 cup gram flour
4 tsp. grated cheese
2 tbsp. all purpose flour2 onions, chopped
3 tsp. chopped ginger
2 tsp. deseeded and chopped green chilies
1/2 tsp. black peppercorns, coarsely powdered
1 tsp. cumin seeds
1 tsp. chili powder
1/2 tsp. black cardamom powder
1/4 tsp. clove powder
1/4 tsp. cinnamon powder
A pinch of nutmeg powder
Salt according to taste
Oil for deep frying


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.

Serve with:

Serve with mint chutney.


Clean the corn, remove the kernels and reserve the cobs by removing their stems and the tips.
Boil 1 1/2 cup of milk mixed with 1/2 cup of water 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.
Now add the remaining ingredients to the boiled corn kernels, mix well and divide into equal portions.
Halve the corn cobs & by using a moist hand spread a portion of the corn mixture evenly onto the cob.
Heat oil in a kadhai and deep fry cobs over medium heat until crisp and golden.
Remove to an absorbent paper to drain the excess fat and serve hot.

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