Savoury Kebabs to Millet Kheer: Festive Recipes to Try This Eid!

• Blend finely chopped onions, green chilies, and coriander leaves into a thick paste.
• Add the minced chicken and ginger garlic paste next. Blend again until all the ingredients are well combined.
• Transfer this to a bowl. Add the red chili powder,garam masala, and coriander powder. Mix.
• Add a few drops of A2 ghee, lemon juice, and sattu flour.
• Mix this well and let it rest for 30 minutes.
• Shape them into cylindrical shaped kebabs or any shape you desire.
• Grease the tawa and place the kebabs. Add a few drops of ghee until the kebabs get crispy and golden brown.
• Serve hot with the chutney of your choice.

Power tips and variations

• You can also use wooden skewers to give it a tandoor twist or bake them.

• Heat the almond milk.
• Once it starts boiling, add the saffron and nuts.
• Now add the cooked little millet (samai). Let it boil for 2 minutes.
• Add the nuts and organic jaggery powder/dates purée.
• Turn off the heat. Garnish with pumpkin seeds.
• Serve hot. Enjoy.

Power tips and variations

• You can use hand-pounded rice or rice vermicelli instead of little millet (samai) too.
• For a quick consistency check, take some kheer in a spoon and pour it back. If it drops together in a pan, it means the kheer is ready. But if the milk and rice separate, then cook it some more time.
• Make your own almond milk at home with these steps:
• Soak 10-12 almonds overnight.
• Next day, discard the water and blenderize the soaked almonds using a bit of water to make a fine paste.
• Then add a glass of water to get a thin consistency of milk. Do not sieve (keep the fiber intact).
• Your almond milk is ready.