Vegetable Seekh Kebab, Sheermal and Mint Chutney

Ingredients

• 250 g Maida (sifted)
• 1 tsp Active Dry Yeast
• 2 tbsp Sugar (granulated)
• 0.5 tsp Salt
• 3 tbsp Ghee (melted, for the dough)
• 180 ml Warm Milk (around 110°F or 43°C)
• 1 pinch Saffron Strands (about 10-12 strands)
• 0.5 tsp Cardamom Powder
• 0.5 tsp Kewra Water (optional)
• 2 tbsp Milk (for brushing while cooking)

Instructions

1. 1

   Activate Yeast & Infuse Saffron

   • In a small bowl, take 1/4 cup (60 ml) of the warm milk. Stir in the sugar and active dry yeast. Set aside for 5-7 minutes until the mixture becomes frothy.
   • In another small bowl, take 2 tablespoons of warm milk and soak the saffron strands in it. Let it sit to release its color and aroma.
2. 2

   Prepare the Dough

   • In a large mixing bowl, combine the sifted maida, salt, and cardamom powder. Mix well.
   • Create a well in the center. Pour in the frothy yeast mixture, the saffron-infused milk, 3 tablespoons of melted ghee, and the optional kewra water.
   • Start mixing, gradually adding the remaining warm milk to form a soft, pliable dough. The dough should be soft but not sticky to the touch.
3. 3

   Knead and Proof the Dough

   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
   • Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap.
   • Let it rest in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.

Ingredients

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.