Are you making this recipe? If so please help us out. Send us the photo of the recipe. 2 cups Corn (cooked) Juice from ½ of a Lemon (Nimbu) 2 Cinnamon Sticks (Dal Cheeni) 2 Cloves (Loung) 2 Small Cardamoms (Choti Ilaichi) Salt (to taste) 4 tbsp. Milk (Doodh) 2 tbsp. Cooking Oil 1 medium Onion 5 Green Chillies (or to taste) 1 tbsp. Fresh Coconut (grated) 7 cloves Garlic (Lehsan) 1 (1" piece) of Ginger (Adrak) 4 tsp. Poppy Seeds (Khash Khash) (optional) 1 bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania)

1) Grind all of the paste ingredients together into a fine thick paste. 2) In a large pan or pot heat the oil and fry the paste for about 2 minutes. To this add the cinnamon sticks, cloves and cardamoms and fry for another 2 minutes. Then add the lemon juice, and mix well. Then add the corn, milk and salt. Mix well and cook for about 10-15 minutes and serve.

Serving Suggestions: Serve Hot Yield: 4 Servings Cooking Time: 15 Minutes Preparation Time: 25 Minutes Degree of Difficulty: Medium Recipe Category: Main Course Vegetarian Recipe Ethnic Group: Pakistani Amount Per Serving Carbohydrates: 23.1 Grams Fat: 10.3 Grams Protein: 4.9 Grams

Recipe Requested by, Shumaila Faisal (Canada)

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