For the second day of cooking Kebabs, 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.

Enjoy your Kabab with a cup of coffee!I am quite fussy about what a Bajji is or a pakoda is, so I have a Baby Corn Bajji and a Baby Corn Pakora as well!

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Baby Corn Cashew Kebab

Ingredients Needed:

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 in 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 them 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.

Serve with mint chutney or tomato ketchup

Recipe

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Baby Corn Cashew Kebab

Author Srivalli

Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

Comments

Priya Suresh says
August 12, 2016 at 12:05 pm
Never tried kebab with babycorn, sounds interesting and the addition of cashew makes this kebab more nutty.
Srividhya Gopalakrishnan says
August 12, 2016 at 4:25 pm
I second Priya.. never tried kebab with babycorn. But after seeing ths post, obviously why not? Will definitely give it a shot.
Usha Rao says
August 13, 2016 at 3:42 pm
Valli, I agree with you on reusing deep fried oil. That is one of the reasons I avoid deep frying and second, even if I want to discard it, it is such a hassle. I can't put it in the drain and have to go through a lot of trouble to put it in trash. Anyway, baby corn kababs look great. And like the fact that it can be used as a pattie for sandwich.
Sapana Behl says
August 14, 2016 at 5:36 pm
Such lovely looking baby corn kebabs.
Kalyani says
August 23, 2016 at 4:58 am
very interesting kebab wit baby corn - they are never touched at home .. but I know how to feed them now 🙂
Harini-Jaya R says
August 24, 2016 at 4:27 pm
Another good one, Valli. I have never deep fried any kebabs 🙂 And I always discard the oil in a ziploc bag in the trash !
Pavani N says
August 25, 2016 at 1:42 am
Very interesting Kebab Valli. Combination of baby corn and cashew sounds delicious.

Recipe

Baby Corn Cashew Kebab

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