METHOD
OF PREPARATION
1. Boil corn kernels in salted water for eight
to ten minutes. Drain and keep aside.
2. Clean, wash and finely chop coriander leaves.
Remove stems, wash and roughly chop green chillies. Peel, wash and
roughly chop ginger. Grind green chillies and ginger to a coarse
paste. Dry roast cumin seeds and crush lightly.
3. Cut bread slices into roundels using a cutter
or a steel glass. Combine milk with half a cup of water and keep
aside.
4. In a large bowl, combine corn kernels, scraped
coconut, chopped coriander leaves, green chilli –green paste,
cumin seeds, lemon juice, sugar, salt and mix well.
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