Thursday, April 30, 2009

Mazedar Bhutte

Corn on the cob seasoned with salt, red pepper powder and lime are common, if there's something better it has to be corn chaat.



200 gm corn kernels
75 gm green capsicum
50 gm red capsicum
75 gm onion
75 gm tomatoes
15 gm cumin seeds
3 green chillies
5 sprig's coriander leaves
1/2 tsp chaat masala
1 tsp shredded ginger
50 ml oil
salt to taste


  1. Chop capsicum into small, corn kernel-size bits.
  2. Finely slice onions. De-seed tomatoes and chop finely.
  3. Chop green chillies and coriander leaves and keep aside.
  4. Boil the corn kernels. When done, remove from flame and keep aside to cool.
  5. Heat oil in a pan. Throw in the cumin seeds and when they start crackling add the capsicum, onions and tomatoes. Stir fry till the vegetables are parboiled, but still crunchy.
  6. Add the corn kernels, chaat masala and salt.
  7. Serve hot in kachoris (optional).Garnish with shredded ginger and chopped coriander.

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