Saturday, July 17, 2010

Butte ke kebab (Baby corn and roasted red pumpkin kebab)

Here is a simple and easy recipe. My take on Butte ke kebab. I've used summer vegetables to give it a light feel and used subtle spices to make it pair well with whites and bubbly.


babycorn-12 -16 nos(peeled)
red pumpkin- 2 kg
ginger- 20g (thinly sliced)
besan(gram flour)- 80g
shahi jeera (black cumin)- 1tsp
ajwain (bishop seeds)-1tsp
fenugreek seeds- 1tsp
green chili- 2 nos(chopped)
lemon verbana-5 leaves

(Masala- spice mix)
Heat a pan over gentle flame and toast the fenu greek seeds once it starts to turn dark brown add the shahi jeera and continue toasting for a couple of minutes and add the ajwain and remove the pan from the heat. Cool it and blend it to a powder in a spice blender or mortar ad pestle.
(Roasted Pumpkin)
De-seed the pumpkin and poke the skin with fork just like docking pie shell. Sprinkle some salt and a generous splash of vegetable oil and roast it @180C for about 25- 30 minutes. Remove and place thinly sliced ginger and continue baking till soft.

Remove from the oven and chop up the ginger, use a fork or spoon and gently scoop out the pumpkin and place it on a strainer to remove all the liquid and save it.

Heat a pan on slow flame and toast Besan (gram flour) till golden brown. Remove and place it in a bowl. Wipe the pan and dry out the pumpkin and ginger mixture till dry and mix the spice powder, chopped green chilis, toasted besan and salt to taste.Kebab mixture is ready.

Heat a pot of salted water and quickly blanch the baby corn, shock it in ice cold water and pat dry.(This step is optional I personally love the corn to have a snap once baked)

Wet your hands in a bowl of water and take the pumpkin mixture and spread it evenly around the corn using your palm.Just like making shrimp and sugar cane satay.Place it on a greased baking tray and bake it till golden @180C for 15 to 20 mintues. brush the kebab with ghee, butter or vegetable oil 2-3 times during baking and turn the kebab to get even color on all sides.

Reduce the pumpkin juice with a few leaves of chopped lemon verbena ans serve it as a dipping sauce. Enjoy the Baby corn and pumpkin kebab

(I've used fresh cilantro on the pumpkin reduction, lemon verbena will be a great match)

Enjoy the Sunshine!
Next Week
Pepper Chicken (Virudha Nagar style)
Happy Cooking...


Vandana said...

Luv the new look of your blog.....The baby corn looks so nice....

Priya's Feast said...

Nice blog..with kongu nattu recipes..