Chef Manish Mehrotra of Indian Accent
Preparation Time 15 Min:
Cooking Time 5-7 Mins; Serves 3-4
- 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
- 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.