Tandoori Bhutte\r\n\r\nIngredients\r\n8 nos. Babycorn blanched\r\n50 gms hung curd\r\n1 tbsp cream\r\n2gms saffron dissolved in lukewarm water\r\n1 tbsp mustard oil\r\nJuice of a lemon\r\n1 tsp ginger-garlic paste\r\n1 tsp turmeric powder\r\n1 tsp red chilli powder\r\nSalt to taste\r\n\r\n\r\n\r\n\r\n\r\nMethod\r\nPrepare a marinade of hung curd, cream, saffron, lemon juice, ginger-garlic paste, turmeric, and red chilli powder by creaming the mixture nicely and adjust the seasoning.\r\n\r\nRinse the creamed marinade evenly throughout the blanched baby corns, making sure that you don’t break them.\r\n\r\nInsert the baby corns in a thin round seekh through the thick top.\r\n\r\nPlace the seekh in the tandoor and cook till the baby corn is soft and cooked.\r\n\r\nServe hot with lemon slices and mint chutney. \r\n\r\n