We are starting the second week of BM#67
with Kabab as the theme for this week. When I had picked up this theme I didn’t realize we will be making some kabab on the fly like how we ended up during this course.
All the three dishes for this week were made for Konda’s evening snack as she is refusing to have her food back from school. She says she is grown up enough not to have food and insisting that she prefers to have some snacks instead. So Amma had to leaf through our paper clippings and her diaries for ideas.
Things have been little hectic my side with too many things on my bowl right now to even think of proper cooking. I don’t know how I will manage September Mega BM as nothing is even cooked as of now. So I took the easy way out and sharing the dishes that Amma had made for Konda.
All were hurried clicks with iPhone and I am hoping I will one day cook these again for better clicks.
Sweet Corn Kebab
Sweet Corn Kernel – 2 cups
Potato boiled and grated – 1/2 cup
Fresh Bread – 3 slices
Green chilli chopped – 2 medium
Ginger – 2 tsp chopped
Garam Masala – 1/2 tsp
Roasted Cumin powder – 1/2 tsp
Salt to taste
Cooking oil – about 1 to 2 tsp for each
How to make Sweet Corn Kebab
Remove the corn kernel from the cob, Mw for 3 mins.
Similarly, MW potato for 4 mins, peel and mash well.
Run the bread to make the crumbs.
Add all the ingredients to a bowl and mix well. The mix should stay together as a ball. Adjust the seasoning.
Divide into equal balls. Flatten into a 2 inch disc.
Heat a nonstick pan and grease with oil. Shallow fry the Kebabs over medium heat until crisp golden color.
Serve with mint chutney or tomato ketchup
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Sweet Corn Kebab | How to make Corn Potato Kebab