2 cups corn
juice of 1/2 lemon (nimbu)
2 cinnamon sticks (dal cheeni)
2 cloves (loung)
2 small cardamoms (choti ilaichi)
salt (to taste)
ingredients for paste
1 medium onion
5 green chiles (or to taste)
1tbsp. fresh coconut (grated)
7 cloves of garlic (lehsan)
4 tsp. poppy seeds (khash khash) (optional)
1 bunch of cilantro/coriander leaves

Grind all the paste ingredients together into a fine thick paste.

In a large pan, heat the oil and fry the paste for about 2 minutes. Add the cinnamon sticks, cloves and cardamoms and fry for another 2 minutes. Then add the lemon juice and mix well. Add the corn, milk, and salt.

Mix well and cook for another 15 to 20 minutes. Serve.

Submitted by: R. SALEEM