Recipe
Blue Berry Dum Kebab
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Recipe
Blueberry harvest has transitioned from the South America to North America – Chile
Method
- Chop & golden fry the onions.
- Put all the ingredients, except mutton kheema, in a blender.
- Make a fine paste of all the ingredients.
- Mix fried onions, paste & kheema in a degchi. Leave aside for 20 mins.
- Spread the kheema on a tray. Make a well in the center. Place glowing coal in the well, pour oil on the coal and cover it for 10 mins.
- With a wet hand, spread the mixture over the length of skewers making each kebab 3 inch long. Cook in a tandoor for 5 to 7 mins basting from time to time with oil or ghee. Serve hot with mint chutney and garnished with Blue berry.
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Organic growers respect nature, avoid toxins, and grow healthy crops using clean methods that protect land, people.
By Chef Rakhee Vaswani
Blueberry Rajgira Makhana Ladoo
A delicious and wholesome ladoo made with rajgira, makhana and the goodness of USA Blueberries.
Makes 12 ladoos
Prep Time 15 Mins
Cook Time 10 Mins
Ingredients (Makes -12 Ladoos)
- Rajgira atta - 100 g
- Makhana 50 g
- Dried blueberries - 80 g (USA Blueberries)
- Ghee 4 tbsp
- Dry fruits (chopped) - 30 g (almonds, cashews, pistachios)
- Jaggery powder - 100 g (adjust to taste)
- Water 3 tbsp
Nutritious ladoos made. with rajgira, makhana & USA Blueberries – a perfect energy bite!
Method
- Heat 1-2 tbsp ghee in a pan and roast the makhana until crisp. Remove and crush coarsely.
- In the same pan, add some ghee and roast the rajgira atta on low flame until aromatic. Keep aside.
- In another pan, melt jaggery powder with water on low heat. Add 1 tbsp ghee and mix well until slightly sticky.
- Add crushed makhana, roasted rajgira atta, chopped dry fruits, and dried blueberries. Mix everything well.
- While the mixture is still warm, grease your hands with ghee and shape into ladoos.
- Let them set and enjoy!
Blueberries have been a part of North American food and medicine traditions for centuries.