Preparation:
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 chiles, replaced on the original perch and grilled.
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 |
