If you have kids coming over or if you want to give an evening delight to your kid/s, this is an extremely quick and easy snack to prepare. The color would fascinate the kids. The ingredients are always available in your kitchen. Goes well with any sauce. It is oil free and a healthy tiffin for all ages. An MCMH G-man original recipe !!
….need to know (food details)
- Number of people served : 2
- Preparation time : 25 minutes cooking + 1 hour of refrigeration
- Serving size : 3 corns each
….and we need (ingredients)
- Baby corns (medium-sized) 6 in number : Baby corn is a great balancer of blood sugar and blood pressure. It’s good for digestion and gives a glow to the skin.
- Beetroot 1 in count : I grow beetroot at home (check out my blog regarding growing beetroot at home in tubs), but they are an easy vegetable to lay hands at the local market. Beets will give a mild sweet taste to the kebab. Health-wise beetroot lowers blood pressure, boosts stamina, is a good detox and provides good roughage (fiber)
- Paprika powder 1/4 teaspoon : Besides being an obvious Xing provider in the kebab, paprika is also excellent for eyes.
- Oregano flakes 1/4 teaspoon : Oregano is quite like the carom in flavor and in usefulness too. Do check out the “ajwain ki chutney” blog to unravel its benefits.
- Lemon 1/2 unit’s juice : Lemon has several skin and digestion benefits, but here its utility is to provide the sour effect in the kebab.
- Salt to taste : As always 🙂
….time to cook ‘n roll (cooking instructions)
- Wash and pat dry the corns well. There should be no moisture on it apart from its inner natural wetness.
- Grind the beetroot into a fine paste. Do not add any water in the paste. The beet will shed its own water and that would be enough
- Add paprika, oregano and salt to the paste and mix well.
- Marinate the baby corns with this paste and keep aside for 1 hour. A great way to marinate would be to keep them in an airtight container and refrigerate for 60 minutes.
- Now put them over skewers and grill in the microwave for 17 to 20 minutes. You can check after 12 minutes to gauge the cooking of the kebab. If they seem crispy and slightly brittle, though not completely dry and hard, bring them out even if they have spent less than 15 minutes inside your oven.
- Squeeze a few drops of lemon and serve with mustard sauce while hot.
Storage : Do not attempt to store. They’ll get soggy. If unsure, then prepare less units.
Missing Something ? : You can replace the paprika with dried chilli flakes or ground red pepper. Will give similar results.