Sweet Corn Tofu Kebab

Today I planned to prepare sweet corn kebabs. As the kebabs I prepare are vegetarian, I need to find an ingredient to bind the kebab dough. For this kebab sweet corn acted as the binding ingredient. I kept the preparation simple. I also added chopped onions which gave the kebabs pakora taste. These are very nutritious as I have used oats, tofu and sweet corn. I have also limited the use of oil and so it is completely a guilt free snack. We relished it with tomato ketchup. The kebabs had a crispy crust and very light and soft interior flesh. I baked the kebabs in oven. Today is the fourth day of Blogging Marathon.

Ingredients:

Sweet Corn-1

Quick Cooking Oats-1/2cup

Tofu-200gm

Green Chilly-2

Onion-1

Oil-1tbs

Sesame Seeds-1tbs

Cumin Powder-1/2tsp

Salt-to taste

Coriander Leaves-3tbs(finely chopped)

Procedure:

1. Pressure cook corn without salt and remove the kernels from cob.

2. Grind it in a mixer grinder to a coarse paste without adding water.

3. Heat oil and roast oats until aromatic.

4. Crumble tofu and add it to oats and roast until fragrant.

5. Transfer to a bowl.

6. Add corn paste, salt, green chillies, onion, sesame seeds, cilantro and cumin powder.

7. Mix well to form a dough.

8. Divide the dough into 6 equal parts and shape 6 kebabs on skewer rods.

9. Preheat oven to 250C.

10. Place the rods on a tray and bake the kebabs for 15-20minutes or until golden.

11. Remove kebabs from the rods and serve hot along with ketchup.

Take all the ingredients in a bowl.

Mix to make a dough.

Shape kebabs on skewer rods.

Bake until golden.

I am linking this to Srivalli's Kebab Mela and CWS-Corn hosted at South Indian Recipes and started by Priya.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13