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. Dont 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. NOTES : Corn-on-the-cob 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
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 127 (46%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 528.8mg||163 %|
|Sodium 229.8mg||8 %|
|Potassium 379mg||10 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 12.7g|
|Protein 21.3g||30 %|
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Calories per serving: 276
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