Almond and cranberry Seekh Kebab

I am again using this wonderful platform to interact with you all food lovers and sharing my passion for food with you all. Today I bring one more recipe from house of Mughal cuisine with some modern tadka with a combination of almond slice and dried and chopped cranberries.

CRANBERRY AND ALMOND SEEKH KEBAB

Ingredients

Mutton mince                                                   1 kg

Brown Onions                                                   100 gm

Almond Sliced                                                    50 gm

Cranberry chopped                                             50 gms

Cilantro roots                                                     2 tablespoon

Salt                                                                  to taste

Black pepper                                                      2 teaspoons

Cumin powder                                                   2 teaspoons

Cinnamon powder                                              2 teaspoons

Butter                                                               100 gm

Method

1.    Combine mutton mince, onions, salt, cumin powder and cinnamon powder.

2.    Mix well and put in a mincing machine twice

3.    Blend in butter and finely chopped cilantro roots.

4.    Shape the mince mixture on a skewer and then coat almond slice and dried cranberry nicely.

5.    Cook on charcoal grill for 5-7 minutes, basting at regular intervals.

6.    Serve with a garnish of chilled lettuce, beetroot, carrot, lollo rosso and radish

7. Accompany with pita bread or roomali roti.

Dhai Kebab

Hi their.... hope you enjoyed my past blogs, please do write me what you are thinking and please do share your expectations also so that I can work on them and bring you the best.

Today I bring a very special and delicate dhai kebab; it’s yummy, creamy and rich preparation from mughlai cuisine.  I am sure you will like this recipe, so here it is please enjoy…….

DHAI KEBAB

 

Servings- 33 pieces 

INGREDIENTS

Hung curd (full cream)                    500 gms

Paneer                                                60 gms

Crushed cashew nut                         2 tbsp

Cornstarch                                         1 tbsp

Cilantro roots                                     1 tbsp

Ginger                                                 1 tbsp

Green chili                                          ½ tbsp.

Crushed black pepper                      1 tsp

Salt                                                      1 tsp

Panko breadcrumb                           to roll

Method-

1.     Take I kg of yoghurt in a thin wire mesh strainer and leave for overnight to drain whey out and it will give approximately yield of 500 grams.

2.     Grade paneer and keep aside.

                                            

3.     Fine chop cilantro roots, ginger and green chilies and keep aside.

                                

4.     Crush Cashew nut and keep aside.

                               

5.     Take a mixing bowl, add all the ingredients and nicely mix the mixture.

6.     Make equal size balls and roll them in panko breadcrumb and give them shape.

7.     Deep fry them in 350 F oil and place them over absorbent paper to avoid excess oil. Or if you want to be health conscious then grill it on griddle.

8.     Serve  with salad  and chutney.