Corn Cobs with Peach Sauce


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International starter.Delicious and irresistible.

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Preparation Time: 
Cooking Time: 
Makes 10 to 12 cobs
Show me for cobs


Ingredients


For The Corn Cobs
400 gms boiled corn kernels (makai ke dane)
3/4 cup rice flour (chawal ka atta)
1/2 cup curds (dahi)
a pinch asafoetida (hing)
1/2 tsp ginger- green chilli paste
a pinch soda bi carb
oil for greasing
salt to taste

For The Peach Sauce
1/2 cup chopped peaches
3 to 4 tsp sugar
1/2 tsp whole coriander (dhania)
1/2 tsp cumin seeds (jeera)
1/4 tsp finely chopped red chilli
1 tsp oil
1/2 cup water
salt to taste

Other Ingredients
3 to 4 tsp sesame seeds (til)
rice flour (chawal ka atta)
oil for shallow fry

Method
For corn cobs

  1. Grind the boiled corns.
  2. Combine the corn, curd, rice flour, ginger-chilli paste, asafoetida, salt and keep aside for 10-15 minutes.
  3. Add a pinch of soda bi carb, mix well and put the mixture in a greased thali.
  4. Steam it for 10-15 mins in a double boiler and keep aside.
  5. Once cool, cut cobs in a shape of fingers.
  6. Combine the rice flour and sesame seeds and mix well. keep in a plate.
  7. Roll out each cob in the mixture of flour and sesame seeds and shallow fry till golden-brown.

For the Peach sauce

  1. Heat a tsp of oil in a broad pan.
  2. Add the whole coriander, cumin seeds, red chilli and peach.
  3. Add sugar, salt and water and cook till it becomes saucy
  4. (while making peach sauce keep pressing peach pieces).

How to proceed

  1. Serve the corn cobs hot with peach sauce.
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This recipe was contributed by Palak Rajput on 06 Nov 2010


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