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Home Recipes

Mouthwatering recipes for the season

Alice by Alice
September 20, 2022
in Recipes
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Mouthwatering recipes for the season

Cooking is regularly considered one of the preferred matters for human beings on a lazy day, whilst one experiences something like ingesting something exceptional. People are visible experimenting with new thoughts, blending and matching one recipe with every other. There are numerous dishes from across the area to strive one’s hands-on in a rustic as diverse and cultural as ours.

recipes

Here are mouthwatering recipes that you can try and make your weekend amusing-filled, with a group of thrilling additions.

Summary show
Hara Bhara Kebab
Ingredients
For Stuffing
Garnishes
Method
Ingredients
Method

Hara Bhara Kebab

Ingredients

Boiled spinach paste: 600 gms

Oil: 30 gms

Desi ghee: 20 gms

Dal chana: 100 gms

Aniseed cooking: 5 gms

Cumin seeds: 5 gms

Javitri whole: 5 gms

Salt Tata: 5 gms

Elaichi powder: 5 gms

Kasoori methi: 5 gms

Lemon juice: 5 ml

Chopped ginger: 5 gms

For Stuffing

Chopped inexperienced chili: 2 no.

Khoya: 20 gms

Coconut powder: 20 gms

Chopped coriander: 10 gms

Bhuna jeera powder base: 2 gms

Garnishes

Indian plate lettuce head: 1 no.

Lemon wedges: 1 no.

Carrot julienne: 20 gms

Garam masala: 2 gms

Beetroot julienne: 20 gms

Chaat masala: 5 gms

Method

Cook the chana dal in conjunction with spices, make a paste of it and blend it properly with spinach paste. Make small 6 same balls, flatten them with the palm and stuff it with the above stuffing combinations. Shallow fry it with ghee and sprinkle a few chaat masalas on it. Serve hot with tomato and mint chutney. Garnish with julienne of onion, carrot, beetroot, green chili slit, chopped coriander, and lemon juice.

Ingredients

Mutton toddler both: 250 gms

Brown onion: 10 gms

Veggie chili: 5 gms

Whole spices: 2 gms

Mutton fat: 15 gms

Mint leaves: 1 gm

Sahi jeera: 1 gm

Coriander stems: 5 gms

Seekh kebab mince: 250 gms

Red pepper capsicum base: 2 gms

Chopped mint: 1 gm

Chopped onions: 1 gm

Desi ghee: 10 ml

Chopped green chilies: 2 gms

Chopped ginger: 1 gm

Coriander powder: 1 gm

Degi chili powder: 1 gm

Mutton stock: 20 ml

Saunf powder: 1 gm

Green cardamom powder: 1 gm

Salt: to taste

Cream: 15 ml

Method

Take child lamb boneless and upload above masala with cheese and fat. Take out the minces three instances and blend the spices thoroughly. Add onions to the minces and coat the mince seekh with Gilani. Next, position it inside the tandoor and take it out as soon as cooked. Finally, toss it in Rogan josh gravy. Serve hot with mint chutney.

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Alice

Alice

I’m a foodie passionate about cooking, entertaining, and eating healthy food. As a food blogger for foodtummy.com, I share recipes, tips, and more. I enjoy baking, reading cookbooks, and learning new cooking techniques. I always experiment with new recipes, and my goal is to make tasty food without using processed ingredients or complicated recipes. I live in San Francisco with my husband and our two children.

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