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Pure Maple Syrup from Canada
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Dahi Goat Cheese Kebab, Maple And Cranberry Chutney

Chef Manish Mehrotra of Indian Accent

 

Preparation Time 15 Min:

Cooking Time 5-7 Mins; Serves 3-4

 

Ingredients Quantity

  • Greek Yoghurt 50gm
  • Paneer 100gm
  • Milk Powder 20 Gm
  • Goat Cheese 80 Gm
  • Panko Crumbs 25 Gm
  • White Pepper Powder 2gm
  • Chopped Green Chilies 2gm
  • Chopped Fresh Coriander 5gm
  • Chopped Ginger 5gm
  • Salt 5gm
  • Green Cardamom Powder 1gm

 

For The Maple Cranberry Chutney

  • Pure Maple Syrup 100ml
  • Dried Cranberries 30gm
  • Jaljeera Powder 5gm
  • Red Chilli Powder 2gm
  • Dried Mango Powder(Amchur) 3gm
  • Black Salt 1 Gm
  • Salt To Taste

Method

  • Soak the dried cranberries in 150ml warm water.
  • Mix together greek yoghurt, grated paneer, goat cheese and milk powder.
  • Add chopped ginger, green chillies, fresh coriander, salt, white pepper powder, salt and cardamom powder.
  • Add breadcrumbs and mix and refrigerate the mixture till slightly firm.
  • Divide the mixture into small balls(30 gm each), flatten them slightly and refrigerate.
  • Reduce the pure maple syrup in a sauce pan with red chilli powder, black salt and dried mango powder over medium heat till its 2/3 of its original volume. Allow it to come down to room temperature.
  • Chop the soaked cranberries and add to the pure maple syrup. Add the jaljeera powder and mix well
  • Adjust the seasoning in the chutney if required.
  • Heat a teaspoon of desi ghee in a non-stick pan over medium heat, cook the kebabs for about 30-40 seconds on each side till golden brown in colour.
  • Serve hot with maple and cranberry chutney.