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November 24, 2008

Makki Ka Soheta

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Region : Rajasthan
 Recipe by :
Last Updated: 24-11-2008
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Corn on the cob

- 3


- 100gm


- 150gm

Sliced boneless chicken cut into small pieces

- 500gm


- 100gm

A handful of chopped coriander leaves


Juice of 1 lime


Green Chillies

- 6nos

For Grinding :


Pomegranate seeds

- 1tbsp


- 2.5 "

Garlic cloves

- 10 nos

Dry red chillies

- 6nos
Turmeric - a small piece
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The soheta is a spicy combination of corn and chicken. It also can be prepared with bajra (millet) instead of corn. In Rajasthan, a sour vegetable called 'kachri' is used. Since it is not available all over India, so here we have used pomegranate seeds instead of Kachri.

Method of Preparation:

Boil, cool and grate the corn kernels on the cobs. You may also use canned corns in that case, roughly chop. Heat the ghee, add the onion and fry till brown. Add the ground paste and sauté over a moderate heat till oil separates. Add the chicken pieces, curd and sauté for some more. Add hot water and cooked corn. Cover and cook till the chicken is done. Stir in between. The whole dish should thicken to the consistency of porridge. Remove, sprinkle coriander leaves, lime juice and split green chillies.


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