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Exotic Kebabs with Cashew Pesto Recipe

I have made Kebabs from hung curd and beetroot, carrot, panner, corn & potatoes. I have also prepared cashews pesto along with this kebabs. I have also made panner at home. Sometimes you have to get creative if your child refuses to eat vegetables. So we have to create some meals that actually contains lots of vegetables. We all know that kids don’t like beetroot. Beetroot are a great source of nutrition, Fiber, vitamin B9, manganese, potassium, iron, and vitamin C. So I have prepared this exotic kebabs along with I have prepared pesto from cashew nuts, which is full of rich nutritious.

  • Prep time:
  • 10minutes
  • cook time:
  • 30minutes
  • serves:
  • 4

Ratings :

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Details

Ratings

    • (0)

Vegetarian

Level : Difficult

Cuisine : NA

Course : Sides

Tags

  • #contest152
Ingredients

Ingredients For Exotic Kebabs with Cashew Pesto Recipe

Methods
  • 1. To make panner: First take a pan and add milk into it. Boil the milk on medium flame. Stir occasionally to ensure that the milk doesn’t get scorched at the bottom. Meanwhile take a small bowl, add curd, vinegar and salt into it. Meanwhile take a small bowl, add curd, vinegar and salt into it.
  • 2. Also spread the muslin cloth over the strainer. And place this strainer over a large bowl. When the milk comes to a boil, slow down the flame and pour the curd mixture slowly into it and stir it. When milk starts curdling turn off the fame. Stir it until you see the entire milk begins to curdle.
  • 3. If milk doesn’t curdle fully then you can add more lemon juice or vinegar into it. Now pour this mixture into the strainer. To stop cooking process pour some water on the mixture. Now take the cloth and squeeze it with your hands and remove all the extra water.
  • 4. Now knot and hang this cloth for 30 minutes. After that take the panner in panner making container and close the lid. Press down the lid by putting some heavy object on it. Now keep it for 1 hour after that put the container in fridge. You can store this panner for 1-2 days in fridge.
  • 5. To make kebabs: First remove the panner from fridge and grate it. Now take a large pot. Add grated panner, beetroot, carrot, boil and mashed potato, Huns curd boil and crushed corn. Make sure Squeeze out all the extra water from vegetables.
  • 6. Now add ginger chilli paste, chilli flakes, oregano, salt, black pepper, chat masala, lemon juice and coriander leaves and mix it very well. Now for binding add corn flour and mix it. Now take the small ball sized of mixture and roll it and flat it using your fingers and give it shape of Kebabs.
  • 7. By following same method make all the kebabs and keep it into fridge for 30 minutes.
  • 8. Meanwhile take a small bowl add cornstarch and water into it and by mixing it well make slurry. For outer layer of kebabs crush coarse flatten rice into food processor. Now take a frying pan and add oil into it. Let the oil turns hot. Remove kebabs form fridge.
  • 9. Take a kebab and dip it into cornstarch slurry and immediately cover it with flatten rice powder. You can also use bread crumbs and oats powder at this stage. Dip and cover all the kebabs. Now deep fry it on medium flame until golden brown.
  • 10. Remove it into kitchen paper towel and keep aside.
  • 11. To make cashew pesto: Take a food processor. Add cashews, chilli, ginger, desiccated coconut and half of the coriander leaves. Crush it. Now add water as require and crush it again.
  • 12. Take it into one bowl and add salt to taste, lemon juice and black pepper powder and mix it well. Now add remaining coriander leaves and mix it.
  • 13. To serve- Assemble kebabs and pesto into serving plate and serve it. Exotic Kebabs with Cashew Pesto is ready to be serve.
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