Corn Cobs with Peach Sauce
by Palak Rajput
Added to 7 cookbooks
This recipe has been viewed 3625 times
International starter.Delicious and irresistible.
- 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.
- 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).
- Serve the corn cobs hot with peach sauce.
This recipe was contributed by Palak Rajput on 06 Nov 2010
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