Cooking web notes

       After trying Gulnar seekh kebab, this is my second kind of kebab attempt at home. As my hubby is very fond of kebabs, I really want to try different kinds of kebab. This is a recipe I took from Nita Mehta’s book like my last kebab recipe. Just did few changes to suit our taste. Very simple, I have made it in combination oven,even if you don’t have oven,you can try grilling in pan or just deep fry or shallow fry them as the original recipe calls for.

Ingredients

Method

1. Grate corn roughly. Boil potatoes,peel and discard the skin and mash it.Crumble the bread slices freshly in mixer.
2. Mix everything except oil in a bowl. If the grated corn is too watery discard the juicy milk from corn. No need to squeeze out,just let the extra water go.
3. Pre heat oven to 230^o C.
4. Mix well and make a dough. Make sure it is not too soggy, add more bread if needed. (only if needed).
5. Soak the wooden skewers 3 hours before if you are using wooden. Take a big ball of the dough and press it along the middle of the skewers to make kebabs. Make sure the kebabs are not too thick. roll to make it thin and smooth.
6. If you are going to bake over a rack, foil it and drizzle oil  and arrange the kebabs over it. Bake for 20-25 mins or until the edges get golden brown.Turn in between in the middle of baking carefully without hurting yourself in the hot walls of the oven.
7. Brush with butter or oil. Do any one ask why one of the kebab is only half? Yes yes I tasted it .

Enjoy with green chutney or simply chilli sauce. Enjoy when its hot ! 

The corn,butter,pepper,onion,coriander and mint,lemon makes a wonderful blend of flavours!

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