Barbecue Baby Corns and Baby Potatoes

Ingredients

• 1 cup baby potatoes
• 1 cup blanched baby corn , cut into 25 mm. (1") pieces and
• 3 tbsp fresh cream
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1 tbsp mustard oil
• salt to taste
•  

To Be Ground Into A Paste

• 6 to 8 whole dry kashmiri red chillies
• 4 cloves of garlic (lehsun)
• 2.5 inch of ginger (adrak)
• 4 tsp coriander-cumin seeds (dhania-jeera) powder

For Serving

• lemon wedges
• onion rings

Method

• Wash the potatoes thoroughly, pierce them with a fork and boil in salted water till they are done.
• Make a marinade by combining the ground paste, cream, kasuri methi, mustard oil and salt.
• Marinate the potatoes and baby corn in this marinade for 10 to 15 minutes.
• Arrange alternate pieces of potatoes and baby corn on skewers.
• Grill over a charcoal or electric barbeque till they are golden brown.
• Serve hot with lemon wedges and onion rings.