Try something new this time at your kitchen, lycheesand Hazelnuts. Lychee is one of my favourite seasonal fruit (Special Muzaffarpur lychees) and hazelnut is all timeheat bar snack. I always try to invent new dishes for you. So here are the recipes of Soft and crunchy Lychee ke kebab and very yummy Caramelized Hazelnut with Black Pepper and Cumin Seeds
Lychee ke Kebab
Ingredients:
10 no. Fresh Lychee
Oil for Frying
For Stuffing:
100 gm. Cottage Cheese
2 no. Green Chilli (Finely Chopped)
1 tsp. Fresh Coriander (Finely Chopped)
Pinch of turmeric powder
1 tsp. Lemon juice
Salt to taste
For Coating:
60 gm. All-purpose Flour (Maida)
40 gm. Corn Starch
1 tsp. Onion Seeds
Salt to taste
Water as required
Method:
•Wash and dry the lychees, now take out the outer layer of lychee then very gently deseed it and keep a side in a glass bowl.
•Take a mixing bowl; add grated cottage cheese, chopped chillies, chopped fresh coriander, turmeric powder, lemon juice and salt.
•Mix it well and stuff in to the Lychee and keep in to the refrigerator for 10 to 15 minutes.
•Now heat the oil in a dip frying pan.
•Meanwhile make a batter, take a mixing bowl add all-purpose flour, corn starch, onion seeds, salt and water then mix it well, make nice semi thick consistency batter.
•Once oil get heated, start frying lychees, one by one dip stuffed lychee in to the batter and fry it till get nice crispy and golden texture.
•Remove on a kitchen paper towel to drain excess oil.
•Now Lychee ke kebab is ready to serve for your love ones.
Pepper CuminHazelnut
Ingredients:
100 gm. Hazelnut
60 gm. Castor Sugar
20 Gm. Coco Butter
10 no. Black Pepper (Freshly crushed)
1 tsp. Roasted Cumin seeds powder
2 pinch Black Salt
Method:
•Roast hazel nut in preheat oven for 15 to 20 min at 150 C
•Take a pan add sugar for caramel when the sugar turns into caramel, add roasted hazelnut.
•Mix it well, when hazelnut get nicely coasted with caramel sugar, then put coco butter for the separation, Mix it well.
•Now add crushed black pepper, cumin powder and black salt mix it well.
•Take out the pan from the heat and put the caramelised hazelnut on silicon mat.
•Rest it for 20 minutes. Caramelized Hazelnut with Black Pepper and Cumin Seeds is ready to eat.
Note:
Keep in to the airtight Glass jar
