Corn and Lotus Stem Kebab
by LOPA SHAH
Added to 1 cookbook
This recipe has been viewed 16939 times
Kebab or tikki is also famous now a days...the flavours and textures of corn and lotus stem gives this kebab a uniqueness which is stuffed with almond and walnut.
Method- Heat 2 tbsp of oil in a non stick pan , add the caraway seeds and sauté for few seconds.
- Add the corn paste, almond paste, lotus stem puree, mix well and sauté till the mixture dries up.
- Add the red chilli powder, pepper powder, fennel powder, garam masala and chaat masala and mix well.
- Add the paneer and salt and mix well.
- Cook till the mixture leaves the sides of the pan. Remove from flame.
- Add the cheese, lemon juice, ginger and coriander leaves.
- Cool the mixture.
- Divide into twenty equal balls.
- Stuff the balls with walnuts and raisins and shape them into tikkis.
- Shallow fry the tikkis in a frying pan using a little oil.
- Drain and place them on an absorbent paper.
- Serve hot with green chutney.
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This recipe was contributed by LOPA SHAH on 24 May 2011
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