>> Saturday, February 25, 2012
Finally with so much commotion that generally happens with kids around, I decided the kababs will be made on stove top and shallow fried on top! The entire morning time was spent on shortlisting the recipes. I have a huge collection of kababs filed up, so selecting the rest of the five was not a tough part. And the fact that I wanted to try all the methods that include even shallow frying (which my dad ended up calling as cutlets) was on focus.
Rajma - 1/2 cup
Sweet Corn kernels - 1/2 cup
Potato - 1 medium
Green chili paste - 3/4 tsp
Ginger Garlic paste - 1/4 tsp
Salt to taste
Corn flour - 3 - 4 tsp
Bread Crumbs - 2 -3 tsp
Oil for shallow frying
How to make Rajma and Sweet Corn Kabab
Wash and soak Rajma overnight or for at least 8 hours. Wash couple of times and pressure cook with a pinch of salt. Once the pressure falls off, make sure the water is all evaporated.
Then wash and slash on the potatoes, microwave for 5 -6 mins, soak in water and peel the outer skin. Mash well once it's cooled.
Wash and microwave the sweet corn for 10 mins. Drain the water and allow to cool. then pulse the corns coarsely.
In a wide bowl, take the cooked rajma, corns, potatoes, add the paste and salt. Mix well. Then slowly add the bread crumbs and corn flour and make sure you have a thick dough.
Shape them into small oblong shape, that's typically refers to kababs. I wanted to bead them on the skewers but instead fried.
Heat a pan with just enough oil for the kebabs to immerse. Fry on all sides for them to get cooked. Drain on a kitchen towel.
Serve with Mint Coriander Chutney
Pudina Daniya chutney
Mint Leaves - 1 cup
Coriander leaves - 1 cup
Green Chili paste -1 tsp
Lemon Juice - 1 tsp
Salt to taste
Wash the leaves well and drain. Grind in a mixer along with green chilies to a smooth paste. Mix in lemon and salt. Adjust spice. Add water if required.
Serve with Kababs.
First time I forgot to pulse the boiled sweet corns and had to smash with hands, pulsing should take care of that. Else you have the risk of those corns busting out during cooking process.
Original recipe called for onions, jeera to be added, which were also meant to be sautéed, will be making it next time.
You can refrigerate the Mint Coriander Chutney and use within couple of days as it's a fresh uncooked dish
Sending these for my Kebab Mela
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13