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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By Sanjeev Kapoor
Blueberry Crumble Cheesecake
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- Cookie Crust
- 125 grams digestive biscuits
- 1 tbsp castor sugar
- 2-3 tbsps melted butter
- Blueberry Mixture
- 1 cup US Frozen Fresh Blueberries
- ½ tbsp castor sugar
- ½ tbsp refined flour (maida)
- Juice of ½ lemon
- Cheesecake Mixture
- 350 grams cream cheese
- ½ cup castor sugar
- 100 grams sour cream
- ¾ tbsp cornflour
- 1 tsp vanilla extract
- 2 eggs
- Crumble
- 1/3 cup refined flour (maida)
- 2 ½ tbsps brown sugar
- 2 tbsps frozen butter
- ½ cup US Dried Blueberries
Method
- Preheat the oven at 180°C. Transfer the digestive biscuits and sugar in a food processor jar and process to a coarse mixture. Transfer in a bowl, add melted butter and mix well. Add this mixture at the base of spring bottom cake tin and press well.
- Bake in preheated oven for 8 minutes. Allow to cool completely.
- To make blueberry mixture, mix US Frozen Fresh Blueberries, castor sugar, refined flour and lemon juice in a bowl.
- To make cheesecake mixture, beat the cream cheese and castor sugar with the help of an electric beater till sugar dissolves.
- Add sour cream, cornflour, vanilla extract and eggs and beat till well combined.
- To make the crumble mixture, mix refined flour and brown sugar in a bowl. Add butter and mix lightly till the mixture resembles breadcrumbs. Add US Dried Blueberries and mix well.
- Transfer the cheesecake mixture on the cookie layer and spread the blueberry mixture evenly on top.
- Finally sprinkle the crumble mixture and cover with aluminium foil.
- Transfer the tin in a baking tray filled with water and bake for 1 hour. Remove the foil and continue to bake for 20 minutes more.
- Allow to cool completely and refrigerate for 3-4 hours.
- Demould, cut into wedges and serve chilled.
Blueberries have been a part of North American food and medicine traditions for centuries.