Presenting one of my invention from the Mystery Box Challenge in MasterChef India.

Corn Rice Kebab and Green Tomato Chutney with Raw Papaya Peach Salad




Corn Kebab

 

Ingredients:                                                                         

For Corn Rice Kebab

1 cup                                       Corn kernels (boiled, drained and crushed)

1 cup                                       Paste of raw Papaya

1 cup                                        Rice flour

1 tsp                                         Red chilli powder

1 tsp                                         Turmeric powder

1 tsp                                         Cumin seeds (roasted and powdered)

To taste                                     Salt

1 tsp                                         Ginger (ground to a paste)

1 tbsp                                       Coconut (grated)

For frying                                  Oil

For chutney

2 nos.                                       Green Tomatoes (finely chopped)

1 tbsp                                       Oil

1 tsp                                         Red chilli powder

1 tsp                                         Lemon juice

To taste                                                Salt

For salad

1 cup                                       Raw Papaya (diced and parboiled)

1 cup                                       Green Tomatoes (diced)

1 cup                                       Peach (diced)

2 tsp                                         Oil

½ cup                                       Corn kernels (boiled)

3 tbsp                                       Amul Curd

3 tbsp                                       Coconut (milk freshly squeezed)

To taste                                                Salt

1 tsp                                         Lemon juice

½ tsp                                        Sugar (powdered)

1 tsp                                         Mixed dried herbs

1 nos.                                       Bhut Jholokia (chopped)

1 tsp                                         Cumin seeds (roasted and powdered

1 tsp                                         Black Pepper (crushed)

For garnish

½ nos.                                      Peach (julienned)

Method:

1.      For kebab, combine corn, rice flour, red chilli powder, turmeric powder, cumin powder, salt, ginger paste and coconut and mash to a thick mixture. Shape into kebabs and roll into dry rice flour. Keep aside.

2.      For chutney, heat oil and fry tomatoes till they soften. Mix in red chilli powder and remove from flame. Mix in lemon juice and salt.

3.      For salad, heat 1 tsp oil and lightly fry raw papaya. Remove and keep aside.  Heat 1 tsp oil and lightly fry tomatoes. Remove and keep aside.

4.      In a mixing bowl, combine papaya, tomatoes, peach, corn, curd, coconut milk, salt, lemon juice, sugar and Bhut Jholokia and mix well.

5.      Just before serving toss in cumin powder and black pepper and garnish with peach juliennes.

6.      Heat oil and deep fry kebabs till crisp and golden. Serve hot with prepared salad and chutney.

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