Tuesday, September 23, 2014

Barbecue Baby Corns and Baby Potatoes

  • 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

  • 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.

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