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Friday, 9 September 2011

Corn Kebabs

Another quick recipe. Kebabs are basically meat dishes which originated in Persia and later adopted by the Middle East. They are generally grilled on the skewer over coal. But for convenience, people make them on pans.

1 Cup Corn Kernels  
2 Big Potatoes (boiled)  
2 Onions (chopped)
1 tablespoon Ginger (chopped)  
3 Green Chilies (chopped)  
Salt to taste  (1 teaspoon)
 1 teaspoon oil
Red Chili Powder
1 teaspoon Cumin Seeds
Oil for deep frying // shallow frying

1. Boil the corn kernels in just enough water to cover the corn for about 2 minutes & drain all the water.

2. Coarsely grind the corn kernels. Do NOT use water at all because the corn itself has water.

3. In a pan, heat the oil, add the cumin seeds, SALT, onion & stir fry until the onion is translucent.
4. Add ginger and green chili

5. Finally, add the corn paste & the mashed potatoes. Mix well.

6. Finally, add Red Chili Powder, Garam Masala Powder (& adjust salt) and give it all a nice mix.

7. Let it cook on medium flame until the mixture becomes thick and starts leaving oil. (the water gets evaporated! )

8. Make small balls of the mixture. And press them to make round disks. If the mixture is still not thick enough, you can mix some bread crumbs or semolina or cornflour.

9. Arrange them on a pan & put 1 drop of oil on each kebab and cook on medium flame.

10. Turn it over (after about 3-6 minutes) and let it cook on the other side.
Your KEBAB is ready! Serve with some tomato ketchup! ☺

*Alternatively, you can deep fry it too.


Thanks for the feedback! :-)

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