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 Sanjeev Kapoor
Blueberry Sago Pudding
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
- ½ cup blueberry compote
- 1½ cups-soaked sago
- 1 cup milk
- 1 cup condensed milk
- 1 cup cream cheese
- 1 cup whipped cream
- Edible flowers for garnish
Method
- Boil 2 cups water in a deep nonstick pan. Add soaked sago and cook on medium heat for 6-8 minutes. Add milk, ½ cup condensed milk and cook for 5-6 minutes more. Allow to cool slightly and add blueberry compote and mix well.
- Transfer the sago mixture in individual glassed and refrigerate for 30-40 minutes.
- Meanwhile, take cream cheese in a bowl. Add remaining condensed milk and beat with the help of an electric beater till well combined. Fold whipped cream with light hands.
- Pipe this mixture on top of sago mixture and refrigerate for 30-40 minutes more. Garnish with edible flowers and serve.
Blueberries have been a part of North American food and medicine traditions for centuries.