CORN KEBABS

CORN KEBABS

 

 

 

INGREDIENTS

• Potatoes (boiled & mashed) - 4-5 medium sized
• Corn kernel - 100 grams
• Carrot (grated) - 1
• Mint leaves (chopped) - 1-2 tablespoons
• Coriander leaves (chopped) - 1-2 tablespoons
• Cornflour - 3-4 teaspoons
• Red chilli powder - 1/2 teaspoon
• Salt (adjust according to taste) - 3/4 teaspoon approx.
• Dried mango powder (amchoor) - 1/4 teaspoon
• Green chillies (chopped) - 2
• Oil for deep frying

METHOD

• In a pressure cooker, add corn kernel and water just enough to cover corn.
• Pressure cook for around 5 minutes so that corn becomes soft enough to be used for the kebabs.
• After around 5 minutes, turn off the flame and let the pressure release.
• Next, grind it coarsely to get very small pieces of corn left.
• Strain off the excess water from the corn.
• Now, in a bowl add mashed potatoes, grated carrot and corn and mix them well.
• Next, add cornflour, red chilli powder, salt, amchoor, chopped green chillies, mint leaves and coriander leaves and mix well.
• A nice potato mix is ready for the kebabs.
• Heat oil in a pan for deep frying.
• Take some potato mixture and mould it in the form of a small tikki using a little water or oil.
• Drop it into hot oil and deep fry till it turns slightly brown in colour. Deep fry on low flame so that it gets cooked well from the inside.
• As it turns brown in colour, turn off the flame and take it out on a paper towel or a tissue paper to soak excess oil.
• Corn kebabs are ready to serve.

 

 

KADHAI PANEER

KADHAI PANEER

 

 

 

 

 

 

INGREDIENTS

• Paneer (cottage cheese sliced into thick cubes) - 1/2 kg
• Capsicum (chopped) - 1 medium sized
• Red bell pepper - 1 medium sized
• Yellow bell pepper - 1 medium sized
• Tomato puree - 200 grams
• Tomatoes (chopped) - 2
• Cabbage (chopped) - 1/2
• Salt (to taste) - 1.5 teaspoons approx. (adjust according to taste)
• Black Pepper - 1/2 teaspoon
• Dhaniya (coriander) powder - 1 teaspoon
• Soya sauce - 1 teaspoon
• Tomato Ketchup - 1-2 teaspoons
• Oil - for deep frying

 

METHOD

• Slice all the vegetables and cottage cheese and keep them aside.
• To make cabbage ready to use, boil water in a pan and add sliced cabbage to it.
• Bring it to a light boil & turn off the flame.
• Strain off the excess water and let it dry a little.
• Cabbage is ready to use.
• Heat oil for deep frying in a pan.
• Saute all the vegetables (bell peppers, capsicum, paneer, cabbage) for around 2 minutes to retain the crunchiness in the vegetables.
• Take them off oil and keep them aside.
• Next, heat 2 tablespoons oil in a pan.
• Add tomato puree to it.
• When it starts leaving oil, add chopped tomatoes and cook for another 2 minutes.
• Now, add salt, black pepper powder & coriander powder and mix well.
• After 2 minutes, add all the lightly fried vegetables to this mixture.
• Now, cook them for around 4-5 minutes till water gets a little dried up.
• Add tomato ketchup to it and mix well.
• Turn off the flame.
• Kadhai paneer is ready to serve.