For the second day of cooking Kebabs for BM#67, I have a Kebab made with Baby Corn and Cashews. My kids love Baby Corn Pakoda and we frequently keep making it. So as I kebab I was sure it was going to be a hit. They enjoyed it more as a sandwich with bread. The crunch the cashews gave was a nice twist.
This makes a great evening snack for kids and we made sure we didn’t deep fry. However, I am sure it tastes out of the world if so. Though I am not averse to deep frying and do it whenever I have to, I think I want to avoid piling up on the used oil. Since reuse of oil has to be avoided deep frying too frequently gets you in a spot.
I always think shallow fry does the same job and most times I pan fry it too. Since I mostly end up making a sandwich too, it doesn’t really matter much.
Baby Corn – 2 cups
Potato boiled and grated – 1/2 cup
Cashews – 10 whole
Green chilli chopped – 2 medium
Ginger – 2 tsp chopped
Garam Masala – 1/2 tsp
Cumin – 1/2 tsp
Amchur powder – 1/2 tsp
Salt to taste
Cooking oil – about 1 to 2 tsp for each
How to make Sweet Corn Kebab
Remove the husk and chop the baby corn into a half. MW for 5 mins and mash well.
Similarly, MW potato for 4 mins, peel and mash well.
Chop Cashews into tiny pieces and keep it aside.
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.