Fresh Sweet Corn Salad | Mehboob's Kitchen | Masala TV Show - Masala TV

Fresh Sweet Corn Salad | Mehboob’s Kitchen | Masala TV Show

Published 3 weeks ago  in Chefs, Cooking Shows, Mehboob Khan, Mehboob’s Kitchen
 

Sweet Corn Salad is full of flavor and crunch! Serve as a fresh and healthy side dish with dinner.

Watch this Masala TV video to learn how to make Sweet Corn Salad,Vietnamese Shaking Beef and Paratha Bake. This show of Mehboob’s Kitchen with Chef Mehboob Khan aired on 28 August 2019.

 

 

Ingredients:

  • Sweet corns 1 cup
  • Onion (medium) 1
  • Chopped tomatoes 1/2 cup
  • Spring onions 3
  • Coriander leaves 4 tbsp
  • Lemon juice 2 tbsp
  • Crushed red chillies 1 tsp
  • Mayonnaise 6 tbsp
  • Salt ¼ tsp

 

Method:
in a bowl medium onion, spring onion and green coriander mix and second bowl mix lemon juice, crushed chillies and make dressing. Now in a large bowl all vegetables, dressing and sweet corn mix then sprinkling salt and crushed chili then salad ready.

Ingredients for Beef marinade:

  • Beef undercut ½ kg
  • Garlic 2 tbsp
  • Sugar 1 ½ tbsp
  • Oyster Sauce 2 tbsp
  • Fish Sauce 1 tbsp
  • Sesame Oil 1 tbsp
  • Soy Sauce 1 tsp
  • Finely cut onion 1
  • For Vinaigrette
  • Vinegar ½ cup
  • Sugar 1 ½ tbsp
  • Salt ½ tbsp
  • Dipping Sauce:
    Lemon Juice 1
    Salt ½ tsp
    Fresh Cracked pepper ½ tsp
    Tomatoes (sliced) 2
    Oil for frying

 

Method:
Prepare the marinade by mixing garlic, oyster sauce, fish sauce,seasame oil, soy sauce and sugar mix with the beef for at least half an hour.
Prepare Vinaigrette by mixing vinegar with salt + sugar.
Thinly slice he red onion and use about 3-4 tbsp of Vinaigrette to prickle and set aside, place in fridge for about 10 minutes.
Prepare bed of tomatoes in a serving platter an set aside
Heat a large wok r pan over high heat and 2 tbsp cooking oil and when it begins to smoke add even layers of beef and allow to sear for 2 min, before shaking to sear the opposite sides for another 2 min or to brown all sides.
Transfer beef to bed of tomatoes.
Drizzle another 3-4 tbsp of vinaigrette over the beef and top with pickled red onions .Lastly squeeze lemon juice over salt and pepper in a small ramekin

Ingredients:

  • Seekh kabab 1 packet
  • Oil 3 tbsp
  • Method for filling sauce;
  • Cream cheese 6 tbsp
  • Mayonnaise 6 tbsp
  • Cream 1 packet
  • Garlic 1 tsp
  • Salt a pinch
  • Black pepper a pinch
  • Green chilies chopped 2
  • Coriander leaves 2 tbsp
  • Yogurt 2 tbsp
  • Method for sauce:
  • Blend altogether and keep aside.
  • Ingredients for topping:
  • Frozen paratha 8
  • Cheddar cheese ½ to ¾ cup
  • Onion rings as required
  • Chaat masala as required
  • Chili garlic sauce as required

Method:
Fry seekh kabab in oil then cut in to pieces and set aside.
Fry parathas. Cook chicken seekh kabab Spread prepared sauce on each paratha. Put pieces of chicken seekh kabab in the center and roll it up. Arrange the rolls in a casserole dish. Drizzle the remaining sauce, mayonnaise, chili garlic sauce over the arranged rolls. Spread with cheddar cheese. Put onion rings. Sprinkle chaat masala. Bake for 15 mins. Serve hot.