Baked Paneer Corn Kababs | Oven Fresh Cottage Cheese & Vegetable Croquettes

Its raining cats and dogs as Monsoon is here in full swing. One tends to get carried away with the pleasant weather and feel like indulging in fried pakodas or tikkis or something sinful accompanied with a hot cup of tea. I am one of you , guilty of indulgence. The other day I came across this baked kebab recipe. It was worth every effort as it seemed promising, keeping all those extra calories at bay 🙂

The Kebabs were not only easy to put together but also delicious and barely brushed with oil. Finally I found a guilt free monsoon friendly snack. Try it..you will thank me 😛

Directions:
1. In a bowl add crumbled paneer and boiled sweet corn kernels. *

2. Add bread crumbs** and freshly chopped coriander leaves.

3. Add to this grated carrots and chopped green chilies. 

4. Mix this with a spoon and add turmeric powder and salt.

5. Also add amchur and red chili powder.

6. Also add some Kasuri Methi  and some raisins.

7. Combine everything well. 

8. Take small portion in your palms and make patties with the mixture.

9. Place half cashew on top and press a little.

10. Place them on a baking sheet lined with parchment paper or aluminium foil. Cling wrap them and refrigerate for 25-30 mins. In the mean while preheat the oven on 180 degree for 10 minutes and brush the top of kababs with oil.

11. Bake them in centre rack for 25-30 minutes until the crust is golden brown. Serve hot with Pudina Chutney or Palak Dhaniya Chutney.

Try other Monsoon Special Snack: Arbi Ke Patton Ke Patode, Sabudana Tikki, Healthy Kachalu Chaat.

Baked Paneer Corn Kababs | Oven Fresh Cottage Cheese & Vegetable Croquettes

2015-07-27 02:01:37

Yields 12

Delicious and guilt free baked Cottage cheese and corn kababs

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Prep Time

20 min

Cook Time

30 min

Prep Time

20 min

Cook Time

30 min

Ingredients

1. 100 gms Fresh Paneer or Cottage Cheese
2. 1/4 Cup Corn Kernels, use freshly boiled or frozen and thawed or even canned*
3. 3 tbsp Carrots
4. Salt to taste
5. Vegetable Oil, to brush
6. Few sprigs Fresh Coriander, finely chopped
7. Raisins, handful
8. Cashews, handful
9. 1/4 cup Bread crumbs**
10. 1/ tsp Turmeric Powder
11. 1 Green chilli or to taste
12. 1/2 tsp Amchur
13. Red chilli powder, to taste
14. 2 tsp Kasoori Methi or dried fenugreek leaves

Instructions

1. In a bowl add crumbled paneer and boiled sweet corn kernels. *
2. Add bread crumbs** and freshly chopped coriander leaves.
3. Add to this grated carrots and chopped green chilies.
4. Mix this with a spoon and add turmeric powder and salt.
5. Also add amchur and red chili powder.
6. Also add some Kasuri Methi and some raisins.
7. Combine everything well.
8. Take small portion in your palms and make patties with the mixture.
9. Place half cashew on top and press a little.
10. Place them on a baking sheet lined with parchment paper or aluminium foil. Cling wrap them and refrigerate for 25-30 mins. In the mean while preheat the oven on 180 degree for 10 minutes and brush the top of kababs with oil.
11. Bake them in centre rack for 25-30 minutes until the crust is golden brown. Serve hot with Pudina Chutney or Palak Dhaniya Chutney.

See also  Pan De Muerto | Mexican Traditional Bread of the Dead for Dia De Muerto

Notes

1. * You can put the corn kernels in a grinder and make a coarse crumble. It shouldn't be a paste. I went ahead and used them whole.
2. ** Place the bread slices in a grinder and pulse it till you get bread crumble.
3. If you are not calorie conscious or do not have an oven you can always fry them.

By Anshu Pande

Adapted from Sizzling Tastebuds

Adapted from Sizzling Tastebuds

The Secret Ingredient http://www.thesecretingredient.in/