Savvy - - Cuisine Savvy -

Serves 4


400 gm Amer­i­can corns ker­nels

100 gm boiled po­ta­toes, mashed

10 gm garam masala

10 gm co­rian­der leaves, chopped

50 gm green chill­ies, chopped

50 gm gin­ger-gar­lic, chopped

50 gm raisins

30 gm salt

100 gm pa­neer, mashed

2 tbsp oil


1. In a pan, add 1 tsp oil and sauté gin­ger, gar­lic and green chill­ies. Toss the corn ker­nels along with it.

2. Add mashed po­ta­toes and pa­neer. Add the re­main­ing in­gre­di­ents and mix well.

3. Us­ing a skewer or long wooden stick, press each por­tion of the mix­ture with your fin­gers to make a long ke­bab.

4. In a pan, add oil and shal­low fry the kebabs from all sides un­til done.

5. Serve hot.

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