Corn Cobs with Peach Sauce
by Palak Rajput
06 Nov 2010
This recipe has been viewed 7207 times
International starter.Delicious and irresistible.
Corn Cobs with Peach Sauce recipe - How to make Corn Cobs with Peach Sauce
Preparation Time: Cooking Time: Total Time:
Makes 10 to 12 cobs
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
For the Peach sauce
How to proceed
For corn cobs
- For corn cobs
- Grind the boiled corns.
- Combine the corn, curd, rice flour, ginger-chilli paste, asafoetida, salt and keep aside for 10-15 minutes.
- Add a pinch of soda bi carb, mix well and put the mixture in a greased thali.
- Steam it for 10-15 mins in a double boiler and keep aside.
- Once cool, cut cobs in a shape of fingers.
- Combine the rice flour and sesame seeds and mix well. keep in a plate.
- Roll out each cob in the mixture of flour and sesame seeds and shallow fry till golden-brown.
For the Peach sauce
- For the Peach sauce
- Heat a tsp of oil in a broad pan.
- Add the whole coriander, cumin seeds, red chilli and peach.
- Add sugar, salt and water and cook till it becomes saucy
- (while making peach sauce keep pressing peach pieces).
How to proceed
- How to proceed
- Serve the corn cobs hot with peach sauce.
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