Recipe - Bhutteyan Da Kebab

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 One half Cm ginger; chopped fine
8 Green chillies; deseeded and
; chopped
One half teaspoon Black peppercorns; coarsely
powdered
; (2 g)
1 teaspoon Cumin seeds; (5 g)
One half teaspoon Black cardamom powder; (2 g)
One fourth teaspoon Clove powder; (1 g)
One fourth teaspoon Cinnamon powder; (1 g)
A pinch of nutmeg powder
Salt to taste

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 : Cornonthecob 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.