Thursday, 5 July 2012

Corn and Paneer Seekh Kabab

One good thing about the monsoons is the Corn. Pity you don't get to see the puranawala white corn. All you get these days are the sweet corns.Guess even corns are going the american way!!!
Any ways, corns are my weakness be it yellow sweet corn or the white ones or even the baby corns.

And the smell of fresh roasted bhutta on the charcoal fire..... Divine!!!!

So with the much awaited weekend here and that we are very much on the vegeterian marathon , lets spice up our friday fever with a blend of sweet corn and luscious ,creamy paneer to make a nice grilled corn seekh kebabs.
I used a gas oven tandoor but you can grill the seekhs in the oven or even on the tava.
Dosent matter whatever way you cook , they are a guaranteed hit!!


2 cups         Corns
1 cup           Paneer
1 large         Potato (optional)
1/2 cup        Besan
1 inch          Ginger
1 tsp            Red Chilli Powder
1/2 tsp         Haldi Powder
1tsp             Namak Shamak
1 tsp            Coriander Powder
1/2 tsp         Chaat Masala
1/2 tsp         Garam Masala
1/2 tsp         Jeera Powder
2 tsp            Oil
1/2 cup        Coriander leaves
a few           Satay Sticks


Coarsely grind together the corn and ginger. Add grated paneer, chilli powder, haldi powder, salt, coriander powder, jeera powder, chaat masala, garam masala. Heat a little oil in a non stick pan and add the mixture. Cover and cook till the moisture evaporates and the mixture becomes a little thick. Cool and add the mashed potato, coriander leaves and the besan to the corn mixture and mix thoroughly.

Soak the satay sticks in water for 10 mins. (This is to ensure that the sticks don't catch fire while grilling in the oven).

Now thread the Seekh Kabab mixture through the satay sticks and grill them in the oven or tandoor till they become golden. You can baste them in a little oil.

Serve with green pudina, coriander chutney and tomato ketchup.

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