Recipe
Blue Berry Dum Kebab
Our Gallery Image
Gallery of our Products
Organic farming protects nature, avoids harmful inputs. Farmers grow clean crops and preserve land for future generations with every harvest they plant.
6984 +
Agriculture Products
69 K+
Projects Completed
98 %
Satisfied Clients
34 +
Expert Farmers
Our Testimonial
“I would recommend practitioners at this center to everyone! They are great to work with & are excellent.”
Formal Farmer
Benjamin Taylor
“I would recommend practitioners at this center to everyone! They are great to work with & are excellent.”
Formal Farmer
Amelia Davis
“I would recommend practitioners at this center to everyone! They are great to work with & are excellent.”
Formal Farmer
Charlotte Wilson
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.
Organic Herbs and Produce for You
Organic growers respect nature, avoid toxins, and grow healthy crops using clean methods that protect land, people.
We’re Distributors of Quality 100%
Organic growers respect nature, avoid toxins, and grow healthy crops using clean methods that protect land, people.
By Sanjeev Kapoor
Avocado toast with Arugula and Blueberries
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
- 2 medium avocados
- 4 toasted sourdough bread slices
- Arugula leaves as required
- ½ cup blueberry chutney
- Salt to taste
- Crushed black peppercorns to taste
- 2 tsps lemon juice
- ¼ cup cream cheese
- Micro greens for garnish
- Edible flowers for garnish
Method
- Halve, deseed and peel avocado, cut into slices. Sprinkle salt, crushed black peppercorns and drizzle lemon juice and set aside.
- Mix blueberry chutney and cream cheese in a bowl.
- Apply this mixture evenly on toasted sourdough slices and arrange arugula leaves on top.
- Place avocado slices on each bread slice, garnish with micro greens, edible flowers and serve.
Blueberries have been a part of North American food and medicine traditions for centuries.