Butta Kees Crostini

PREPARATION

1. In a food processor, add 100 grams boiled sweet corns. Blend coarsely.
2. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 1 tablespoon ginger, and 1 teaspoon green chili. Sauté for 30 seconds.
3. Add 1/4 teaspoon turmeric and stir well.
4. Add the coarsely blended corn and cook for 1–2 minutes.
5. Add 250 milliliters milk, 1 teaspoon sugar, and 1 teaspoon salt. Mix well and cook over medium heat for 3–4 minutes until slightly thickened.
6. Add 1 tablespoon lemon juice and 2 tablespoons coriander. Mix well and remove from heat.
7. In a bowl, add 100 grams yogurt, 50 grams cream cheese, 1 teaspoon chilli flakes, 1 teaspoon mixed herbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Mix well unti smooth and creamy. Keep aside.
8. Brush olive oil lightly over the baguette slices and arrange them on a baking tray.
9. Preheat the oven to 356°F/180°C and bake for 7 - 8 minutes. Remove from the oven.
10. In a bowl, add 50 grams pomegranate, 40 grams onions, and 2 tablespoons coriander. Mix well.
11. To assemble, spread the prepared yogurt mixture over each toasted baguette slice. Top with the corn mixture, then add the pomegranate mixture. Garnish with red chili and sprinkle jeeravan masala on top.
12. Serve.