Tuesday, 15 September 2015

MAKAI GALOUTI KABAB / CORN GALOUTI KABAB



MAKAI GALOUTI KABAB / CORN GALOUTI KABAB

INGREDIENTS

Corn kernels
1 cup
Grated paneer / cottage cheese
½ cup
Boiled and mashed potato
1 no
Ginger
½  inch piece
Garlic cloves
3 – 4 nos
Green chillies
2 – 3 nos
Onion small
1 no
Ghee / clarified butter
1 tbsp
Jeera / cumin seeds
½ tsp
Garam masala pdr
¼ tsp
Haldi / turmeric pdr
A pinch
Salt
T.T.
Coriander leaves chopped
2 – 3 sprigs
Cornflour
For dusting
Oil
For shallow frying

METHOD:

1.       Boil the corn kernels and grind them to a coarse paste.




2.       You can also grind the raw corn kernels to a coarse paste and then micro the paste for 1 min. that will cook and dry out the paste a little.

3.       Grind together to a coarse paste the ginger, garlic, green chillies and onion.

4.       Heat ghee, add in the cumin.


5.       When it crackles add in the prepared ginger garlic onion paste.


6.       Saute it on a slow flame till it is well cooked and browned. Sprinkle a little water if it sticks to the bottom of the pan and starts to burn.


7.       Now add in the corn paste, mashed potato and paneer.


8.       Mix it all well and cook for 2 – 3 min.


9.       Season with salt and add the haldi and garam masala pdr.

10.   Mix and saute for a min more.

11.   Switch off the flame and allow the mix to cool.



12.   Add in chopped coriander leaves into the cooled mix. Refrigerate for an hour, that will firm up the mix a little and will roll easily.


13.   Dust your hands with cornflour and make small balls of the mix.

14.   Flatten them to make kababs.



15.   Shallow fry on both sides till well browned.



16.   Serve along with ketchup or mint chutney.


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