Methi Makai Kebab (Corn Kebab)
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Yields:
-
18 kebabs
- Serves:
- 4-6
ingredients
- 1⁄4 cup dried fenugreek leaves
- 2 lbs corn kernels (frozen is fine, thaw it first)
- vegetable oil, as needed (high quality)
- 2 teaspoons grated ginger
- 3 -4 small green chilies or 1 jalapeno, seeded and minced
- 1 teaspoon asafoetida powder
- 1 teaspoon ground turmeric
- 2 teaspoons coarse salt
directions
- Soak the fenugreek leaves in water for 2 minutes to soften; drain and discard the water. Put the corn and about 1/4 cup water in a food processor, and pulse until a creamy mixture forms. (Do this in batches if necessary.)
- Put a large skillet on medium heat and add 2 tablespoons oil. When it’s hot, add the ginger, green chilies or jalapeño and asafetida powder, and cook until fragrant, about 2 minutes, stirring occasionally. Add the corn, and bring to a gentle simmer, then add the turmeric, fenugreek leaves and salt. Reduce the heat to low, and cook, stirring occasionally, 50 to 60 minutes, or until most of the liquid has cooked off and the mixture is thick.
- Spread the corn evenly across a baking sheet to cool. Wipe the skillet clean.
- When the mixture is cool enough to handle, shape it into small patties. Return skillet to medium-high heat, and add enough oil to film the bottom of the pan. When it is hot, fry the patties until golden on both sides, about 3 minutes total, turning once. (Add additional oil as necessary.) Serve with chutney or yogurt.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!