Today was a soup, salad and kabab lunch kind of day.
Again, it wasn’t planned. My corn had been steaming for over an hour and then pressure cooked as well yet it didn’t soften even one bit. That’s the thing I had mentioned earlier too about the heirloom corn varieties…they are hardy! Not the softies that the hybrid American sweet corns are…
So after trying every which way to consume it in the steamed form, I had to give in and find a recipe to utilize my hard-earned (hardened…😁) corn.
I know how I have labored to grow it…
You can read all about how to grow corn in this post on “Growing Heirloom Corn” here.
So, some Google search later decided on these corn kababs by Hebbars kitchen and they were delicious!
I had my last of the pumpkins sitting pretty on my shelf as a décor piece for 3 months now and I thought why not put it to good use as well. So, made some pumpkin soup and then of course some salad and decided, what the hell, let’s make a whole meal out of it!
Here’s a short and quick version of the recipe for you to give it a try!
- 1-2 cups corn (corn kernels boiled)
- 2 potato (boiled & mashed)
- ½ onion (finely chopped)
- ¼ capsicum (finely chopped)
- 1 green chilli (finely chopped)
- ½ tsp ginger paste
- ½ tsp kashmiri red chili powder
- salt to taste
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- 1 tbsp besan / chickpea flour (roasted)
- ½ tsp chaat masala
- ¼ cup bread crumbs
- 2 tbsp coriander leaves (finely chopped)
- 1 tbsp corn flour
- ¼ tsp pepper (crushed)
- 1 tbsp lemon juice
- oil for deep frying
- Firstly, in a small blender take boiled corn or frozen corn.
- Further blend to coarse paste without adding any water.
- Transfer the paste to a large mixing bowl.
- Also add boiled and mashed potato.
- Additionally add onion, capsicum, chilli and ginger paste.
- Furthermore add spices and salt.
- Also add ¼ cup bread crumbs. or crumble fresh bread.
- Add in 1 tbsp roasted besan / gram flour and coriander leaves
- Continue adding 1 tbsp corn flour and crushed black pepper.
- Also add lemon juice.
- Combine everything well to form a dough.
- Add in more bread crumbs if there is too much moisture.
- Make sure to have a non-sticky dough.
- Further, make bullet shaped kababs greasing hands with oil.
- Deep fry them into hot oil.
- Stir occasionally and fry till the kebabs turn golden brown on medium flame.
- Finally, serve corn kebabs with coriander-mint chutney or tomato sauce and few slices of onion.
And that’s how the soup, salad and kabab lunch happened!
I like when things just flow…starting as something and ending up as something else.
When you go with the flow, amazing things happen!
Share some of the corn recipes you have tried in the comments below.