Corn Methi Kebab

Ingredients:

 

• 1 cup boiled and coarsely crushed sweet corn kernels
• 1/2 cup chopped fenugreek (methi) leaves
• 1/2 cup boiled , peeled and mashed potatoes
• 2 tbsp chopped coriander (dhania)
• 1 tsp finely chopped green chillies
• 2 tbsp rice flour (chawal ka atta)
• salt to taste
• 1 tsp oil for cooking

• Combine all the ingredients in a bowl and mix well.

• Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2") diameter round flat tikkis.

• Cook each tikki on a non-stick tava (griddle) using 1/8 tsp of oil till they turn golden brown in colour for both the sides.

• Serve hot.  

 

Aloo Paneer Chat

Ingredients

• 2 1/2 cups paneer , cut into 25 mm. (1") cubes
• 2 cups baby potatoes , boiled , peeled and cut into halves
• 1 tsp oil
• 1 tbsp finely chopped green chillies
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1/2 cup boiled green peas
• 2 tbsp chaat masala
• 1 tsp lemon juice
• salt to taste
• oil for deep-frying

 

 

 

 

1. Heat the oil in a kadhai and deep-fry the paneer and potatoes separately in small batches, till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.
2. Heat 1 tsp of oil in another kadhai, add the green chillies and ginger-garlic paste, mix well and sauté on a medium flame for a few seconds.
3. Add the green peas, paneer, potatoes, chaat masala, lemon juice, and salt, toss well and cook on a medium flame for another 2 minutes. Serve immediately garnished with coriander.