Corn & Paneer Kebabs

I absolutely love kebabs/ croquettes as an appetizer. Also it is a great finger food for kids and adults alike.

My original plan was to make only corn kebabs like I do usually. But I happened to have some paneer , so thought of incorporating it too. These corn and paneer kebabs turned out extremely delicious , even better than the normal corn kebabs. This mixture actually mimics a non vegetarian kebab mixture, Seriously you wouldn’t know that these are vegetarian.Crisp exterior and succulent on the inside, this kebab is truly a foodie’s delight! Do give them a try! 🙂

Ingredients:

Measuring cup used, 1 cup = 250 ml

300 grams / approx 2 cups of organic corn kernels

200 grams paneer / approx 1 & 3/4 cup finely grated paneer

1/4 cup green & red bell peppers

1/4 cup finely chopped red onion

1 tablespoon ginger garlic paste

chillies as per desired heat

handful of cilantro leaves, chopped

1 teaspoon dried mint powder/ 2 tablespoon finely chopped mint leaves

1 teaspoon red chilly powder

1 teaspoon garam masala

1 teaspoon amchoor powder

1/4 teaspoon cumin powder

1 to 2 tablespoons roasted Chana dal powder

Salt to season

breadcrumbs for binding, as required ( I used about 3/4 cup)

Oil , as required for frying

Preparation:

1. In a saucepan, bring water to a boil, add the corn kernels and little salt, parboil them for a couple of minutes until tender but still have a bite. Drain them in a colander. Pat dry the excess moisture with a clean kitchen napkin.Transfer them to your food processor / electric grinder and grind to coarse paste. Do not add any water.
2. Now in a mixing bowl, add the coarse corn paste, grated paneer and all the other ingredients and spices. Mix well. Add in the breadcrumbs next, 1/4 cup at a time, mix well, and check if the mixture can hold it’s shape in the form of a patty. Cover the bowl with a cling film and refrigerate this kebab mixture for about 30 minutes.
3. Now grease your palms with little oil or wet your palms with water, form patties of the kebab mixture , transfer to a plate.
4. In a non stick /cast iron skillet, heat oil on medium heat, and shallow fry these kebabs until golden brown on both sides. Serve with cilantro- mint ( dhania pudina) chutney or ketchup along with some sliced onion rings and lime wedges. ( Please refer notes for frying these kebabs)

Notes:

1. You can also deep fry these kebabs , or use the paniyaram/ ebelskiver pan to fry them.
2. The kebab mixture is a little moist , try frying only one kebab first to check if they remain intact and also ensure that it doesn’t stick to the pan. If you find that the kebabs break or stick to the pan, then just coat the kebas with cornflour/ maida/ breadcrumbs and fry.
3. Feel free to adjust the quantities of the spices.

I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on Facebook @ Aromaticessence and Pinterest @ Aromatic Essence for regular updates.

Thanks for stopping by!

Regards,

Freda

Kugelhopf is a delicious, Alsatian, yeasted bread, similar to brioche but not as rich. It is baked in a special fluted pan. Here’s an easy recipe to make kugelhopf at home using a standard bundt pan as a substitute to the special kugelhopf pan.

Hello everyone!

Continuing with Lina ‘s cake challenge for the month of February, this is my second submission- Kugelhopf! The judges for this month’s fabulous challenge are Suzanne and Jhuls .

Kugelhopf also known as Gugelhupf, Guglhupf or Gugelhopf is a Southern German, Austrian, Swiss and Alsation marble cake or Bundt cake. Gugel- is supposedly a variation of the Midle high German gugel (‘hood’), while -hupf is a variation of Hefe (‘yeast’).It is said that the -hupf part comes from the German word hüpfen (to jump), as the yeast dough literally “jumps out of” the cake pan. ( Source- wiki )

This is yet another one of those exotic sounding cakes! Never seen one, forget about tasting it!

I’m so glad I did challenge myself to take it upon me or else I probably would have missed knowing about it. This reminded me of panettone, the moment I dug into it, except that it’s a little denser.

So, Kugelhopf is basically a cake, made from yeast dough. The golden raisins added to the dough turn into gorgeous amber color, upon baking, making slices of this cake look very pretty. The citrusy notes rendered by the addition of orange zest really brightens up this cake. So good!!

This is best enjoyed fresh, right out of the oven. Smear some butter and jam, and devour a slice of this simple yet gorgeous cake-like bread with some freshly brewed coffee 🙂

• STEP BY STEP INSTRUCTIONS TO MAKE KUGELHOPF
• HOW TO MAKE KUGELHOPF?
• Kugelhopf Recipe | Gugelhupf

STEP BY STEP INSTRUCTIONS TO MAKE KUGELHOPF

1.Proofing the yeast: Stir together yeast, a pinch of sugar and lukewarm water in a small bowl and let stand until bubbly, 5 to 10 minutes. (If the mixture doesn’t foam, discard and start over with new yeast.)

2.In a medium saucepan, heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.

3.Next, in the bowl of your stand mixer, sift flour and salt into it. Make a well in the flour and add the proofed yeast mixture. Fix the paddle attachment, next add in the warm milk in a slow stream, mixing at low speed. Increase speed to medium, add in eggs 1 at a time, then the raisins and orange zest. Continue beating until dough is smooth and elastic, about 5 minutes. The dough will be very sticky. Do not add any extra flour.

4.Grease kugelhopf mold/ standard bundt pan with the remaining tablespoon butter. If using almonds, then add now in each depression of the pan. Then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover the bundt pan with a kitchen towel and let the dough rise in a warm place until it rises to the top of the pan, (about 2 hours).

5.Preheat oven to 400°F.

6.Remove towel from kugelhopf. Bake in the middle rack of the oven for 15 minutes, then loosely cover bundt pan with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. (took me 10 minutes more, covered with a foil). Transfer the bundt pan to a wire rack, cool in the pan for 2 minutes, then invert kugelhopf onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.

HOW TO MAKE KUGELHOPF?

Kugelhopf Recipe | Gugelhupf

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 1 & 1/2 tsp active dry yeast
• 2 tbsp warm water
• 1 cup whole milk
• 7 tbsp unsalted butter cut into tablespoon pieces and softened
• 6 tbsp granulated sugar
• 3 & 3/4 cups all-purpose flour
• 1 tsp salt
• 2 large eggs
• 1 1/2 cups golden raisins
• 1 tsp finely grated fresh orange or lemon zest
• About 20 whole blanched almonds 1/2 ounces, (I skipped this)
• 1 tbsp confectioners sugar

Special equipment

• A standing electric mixer with a paddle attachment; an 11-cup kugelhopf mold (9 1/2 inches in diameter) or an 11- to 12-cup bundt pan. (I used a standard bundt pan)

Instructions

• Proofing the yeast: Stir together yeast, a pinch of sugar and lukewarm water in a small bowl and let stand until bubbly, 5 to 10 minutes. (If the mixture doesn’t foam, discard and start over with new yeast.)
• In a medium saucepan, heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
• Next, in the bowl of your stand mixer, sift flour and salt into it. Make a well in the flour and add the proofed yeast mixture. Fix the paddle attachment, next add in the warm milk in a slow stream, mixing at low speed. Increase speed to medium, add in eggs 1 at a time, then the raisins and orange zest. Continue beating until dough is smooth and elastic, about 5 minutes. The dough will be very sticky. Do not add any extra flour.
• Grease kugelhopf mold/ standard bundt pan with the remaining tablespoon butter. If using almonds, then add now in each depression of the pan. Then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover the bundt pan with a kitchen towel and let the dough rise in a warm place until it rises to the top of the pan, (about 2 hours).
• Preheat oven to 400°F.
• Remove towel from kugelhopf. Bake in the middle rack of the oven for 15 minutes, then loosely cover bundt pan with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. (Took me 10 minutes more, covered with a foil). Transfer the bundt pan to a wire rack, cool in the pan for 2 minutes, then invert kugelhopf onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Regards,

Freda