Beetroot and Corn Cigar (Kebab) with Fusion Dip

The earthy taste of the beetroots and sweet crunch of Corn makes the Cigar (Kebab) very special. There are a number of health benefits, too. It is known to reduce low blood pressure and cholesterol among others.

This Kebab, complemented well with the Fusion Dip which is combination of both Indian and Italian spices, are a sure shot way to convert any beetroot-hater. 

The colour of beetroot is so inviting and kids would love this. It is indeed a favorite snack for the whole family.This can be served as an appetizer or a tea time snack.

Beetroot and Corn Cigars with Fusion Dip

Serves: 15 to 20 (4 inch) 
Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients:

1. Beetroot: 3 nos
2. Potato: 2 nos
3. Corn Kernels: 1 Cup
4. Garlic: 6 cloves
5. Ginger: 1 inch
6. Green Chilly : 4 nos
7. Cumin Powder: 1 tsp
8. Fennel Powder: 1/2 tsp
9. Green Cardamon Powder: 1/2 tsp
10. Garam Masala : 1 tsp
11. Red chilly Powder: as per taste
12. Dry Mango Powder: 1/2 tsp
13. Salt: as per taste
14. Chickpea flour : 1 tbs
15. Milk or Egg White : 1/4 cup
16. Semolina: 2 tbs
17. Olive Oil (You can use any Oil): 1 tbs

Procedure:

1. Grate Beetroot and Boil Potatoes, peel it and keep it aside.
2. Make Ginger Garlic paste.
3. Heat 1/2 tbs oil in pan add finely chopped Green Chilies, Ginger Garlic paste and saute it.
4. Add grated beetroot in pan and saute it for 2 mins than add corn kernels and all seasonings (7,8,9,10,11,12) and saute it.
5. In other small pan roast Chickpea flour.
6. Add roasted flour and Salt it in to beetroot corn mixture and saute it for 2 mins, keep it aside allow it to cool completely.
7. Mash Boiled Potatoes and add cool beetroot mixture in it , Mix it uniformly by hands. add salt if needed. keep it in freeze for 10 to 15 mins.
8. Preheat Oven at 200 C.
9. Make 4 inch long cigars by using beetroot mixture and brush it with milk or egg white.
10. Roll the Cigars in the semolina mix to cover uniformly.
11. Place the Cigars on baking rack and brush oil on it.
12. Bake the cigars in the oven for 15-20 minutes at 200 C, Turn and brush it with oil in regular intervals.
13. Serve Hot with Fusion Dip and Cup of Tea or Coffee.

Fusion Dip:

Ingredients:

1. Mayonnaise: 2 tbs
2. Hang Curd: 2 tbs
3. Oregano: 2 tsp
4. Black Pepper: 1 tsp
5. Finely Chopped Fresh Basil: 2 tsp
6. Lemon Juice: 2 tbs
7. Chopped Coriander: 1 Cup
8. Green Chilies: 5
9. Ginger: 1/2 in
10. Garlic :4 cloves
11. Cumin Seeds: 1 tsp
12. Salt: as per taste
13. Sugar: 1 tsp
14. Olive Oil: 1 tsp

Procedure:

1. For Bottom layer dip whisk Mayonnaise, Hang Curd, 1 tbs Lemon juice,Olive Oil and all seasonings(3,4,5,12 and 13) Uniformly. Smooth Mayo Dip is ready.
2. In Mixer grind remaining ingredients (7,8,9,10,11,12 and 13) with 1 tbs of lemon Juice. Green Chutny is ready.
3. Now Make a layer of mayo dip and make another layer by spreading Green Chutny on top of it. Fusion Dip is Ready.
4. I can assure you its best combination You can have with cigars, will give you both Indian and Italian taste simultaneously. YummmmmmmmmmmmmmmY