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.

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Sweet Corn Salad:

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.

Vietnamese Shaking Beef:
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

Paratha Bake:
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 garl