| 1. |
Break
the corn into 4 pieces and add 5 cups of water. Pressure cook
to give 1 whistle and then keep on low flame for 10 min. |
| 2. |
Remove
the corn and save the liquid. |
| 3. |
Strain
the liquid. Add salt, cabbage and carrot. Bring to boil and
keep on low heat for 3-4 minutes. |
| 4. |
Scrape
the corn from the cob and blend in the mixer with ½ cup
water. |
| 5. |
Strain
and add to the above boiling stock. Boil for 2 more minutes. |
| 6. |
Remove
from fire. Add the grated cheese and cream. Serve hot. |
1
corn cob (bhutta)