Corn and Lotus Stem Kebab


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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.

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Corn and Lotus Stem Kebab recipe - How to make Corn and Lotus Stem Kebab

Preparation Time:    Cooking Time:    Total Time:     20Makes 20 kebabs
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2 tbsp oil
1 tsp caraway seeds (shahjeera)
300 gms sweet corn kernels (makai ke dane) , boiled and ground
200 gms lotus stem (kamal kakdi / bhein) , boiled and pureed
1 tsp red chilli powder
1 tsp freshly ground black pepper powder
1 tsp fennel seeds (saunf) powder
1 tsp garam masala powder
1 tsp chaat masala
100 gms grated paneer (cottage cheese)
salt to taste
1/2 cup grated processed cheese
1 tbsp lemon juice
ginger (adrak) , chopped
2 tbsp fresh coriander (dhania) , chopped
20 almonds (badam) , blanched , peeled and ground
16 walnuts (akhrot) , chopped
24 raisins (kismis) , chopped
oil for cooking
green chutney for serving
  1. Heat 2 tbsp of oil in a non stick pan , add the caraway seeds and sauté for few seconds.
  2. Add the corn paste, almond paste, lotus stem puree, mix well and sauté till the mixture dries up.
  3. Add the red chilli powder, pepper powder, fennel powder, garam masala and chaat masala and mix well.
  4. Add the paneer and salt and mix well.
  5. Cook till the mixture leaves the sides of the pan. Remove from flame.
  6. Add the cheese, lemon juice, ginger and coriander leaves.
  7. Cool the mixture.
  8. Divide into twenty equal balls.
  9. Stuff the balls with walnuts and raisins and shape them into tikkis.
  10. Shallow fry the tikkis in a frying pan using a little oil.
  11. Drain and place them on an absorbent paper.
  12. Serve hot with green chutney.

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This recipe was contributed by LOPA SHAH on 24 May 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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