Main Course: Corn Kebabs

Jul 5

 
Monsoons are synonymous with piping hot onion fritters and tea. They are also synonymous with street-side, coal-roasted corn. If you are a fan of corn, we bet you love it in every form other than the old clichéd one. Presenting a recipe that will satiate your corn-craving tastebuds to another level.
 
Ingredients
  • 2 cups corn kernel 
  • 1/2 cup potato boiled and grated 
  • 2 tbsp grated cheddar cheese 
  • 2 chopped green chilli 
  • 2 tsp chopped ginger 
  • 1/2 tsp black pepper powder 
  • 1/2 tsp garam masala 
  • 1/2 tsp white pepper powder 
  • 1 pinch mace powder (javitri) 
  • Few fresh mint leaves
  • Salt to taste 
  • 3-4 tsp refined oil
Method
  1. Chop the corn in a food processor.
  2. Add all the ingredients to it and mix well. 
  3. Divide the mixture into equal portions and make barrel shaped kebabs.
  4. Heat oil in a non-stick pan and shallow fry the kebabs over medium heat until crisp golden color.
  5. Serve with mint chutney!

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