Thursday, June 9, 2011

Corn cream tikka

1. Sweet corn cream, 1 can
2. Black pepper
3. Corn flour
4. Ginger, chopped
5. Lime juice / Vinegar
6. Sugar
7. Mustard seeds
8. Spring onion, chopped

1.In a pan, take sweet corn cream and black pepper. Heat in a pan till solid ball is formed. Let it cool.
2. Make small patties with this mix and roll them over in corn flour. Deep fry and serve with the chutney.
3. To make chutney, heat oil in a pan. Fry ginger pieces and let the mustard seeds splatter. Add salt, lime juice / vinegar and some sugar to taste. Stir well. Add spring onion and turn the gas off. Chutney is ready.

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