For the pineapple salsa

For the pineapple salsa, mix all the ingredients and serve with the kebab. Mix them well and refrigerate for 15 minutes. Let the mixture cool.88 mgBaked Almond Kofta by Chef Kunal KapurBaked Almond KoftaIngredientsIngredients for Kofta:Potato, boiled Keep turning it in between.Filling for potato barrelsDeep fry the potatoes trimmings in 160oc using oil as the medium until light golden crisp.022 gCarbohydrates: 97.Cook over medium heat for 7-8 minutes, adjust the seasoning and remove from the gas.22 gFiber: 82.Add honey and almonds and cook till it becomes a bit jamy.2 gCholesterol: 392 mgSodium: 1966 mgCalcium: 460 mgMagnesium: 392 mgPotassium: 2421 mgVitamin E: 28.84 gTotal fat: 67.Place a non stick pan over gas stove.82 gSaturated: 9.Place them in a large bowl and add all the ingredients, except the oil. Be careful to not to overcook the potatoesOnce done, take out the potatoes and pat dry to remove any moisture.Emulsify with butter.Cut the stuffed potatoes lengthwise and pan grill on non-stick pan. Now soak the anjeer in 500ml of water for an hour. Crush them slightly.058 gMonounsaturated: 38.This Ganesh Chaturthi, give your Indian recipes a twist and celebrate a feast.25 gSaturated: 9. Add little ghee and saute the ginger, green chilli and turmeric powder.835 gCholesterol: 0mgSodium: 3831.322 gPolyunsaturated: 28. Remove and serve hot. As the idols and pandals get ready for the festive season, follow these recipes and offer the God of wisdom some delectable naivedya (offering).Maple sesame glazeIn a non stick pan, reduce maple syrup to syrupy stage.Deep fry the potatoes at 160 degree in oil until light golden and crisp from outside. Once emulsified, keep aside in a warm place. and mashed - 2 cupsNutmeg - A pinchMilk - 2 tbspAlmonds crushed –3/4 cupGreen onions, chopped –1/2 cupRefined flour - 1 tbspEgg – 1 noSalt –3/4tspPepper –1/2tspIngredients for Crumbing:Refined flour - for rollingDry breadcrumbs - for rollingPreparation:Place the mashed potato in a bowl and add almonds, salt, pepper, nutmeg, milk, green onions, https://www.ferrotitanium.net/product/titanium-iron-cored-wire/ flour, and 2 eggs. Using a potato scooper, empty out the potato carefully making into an empty barrel shapeSave the trimmings of potatoes to be used later in the fillingIn a deep cooking vessel, bring water to boil. Cover each kofta with flour and dunk them in beaten eggs.nb-huayi.83 gFiber: 22.45 mgCalcium: 662.86 gTotal fat: 72.Now roll them into equal-sized koftas.623gPolyunsaturated: 14.045 gMonounsaturated: 69. Serve hot. Roughly chop them. Heat oil in a pan and place the patties in medium hot oil.Now press them to release water and put them on a paper towel.1 gCholesterol: 0 mgSodium: 62 mgCalcium: 1539 mgMagnesium: 963 mgPotassium: 5260 mgVitamin E: 56.41Protein: 32.345 mgAnjeer Badam Ka Murabba by Chef Kunal KapurAnjeer Badam Ka MurabbaIngredients:Anjeer (dried figs) - 500 gOrganic honey - 3 tbspStar anise - 1 noFennel seeds - 1 tbspPeppercorns - 12 noCinnamon -1 small pieceAlmonds peeled and roasted –1 and 1/2 cupPreparation:Wash the anjeer under running water to remove and grit. Now with the back of a spoon mash up the anjeer.169 gCarbohydrates: 140.026 gSaturated: 6. Keep aside so that the extra oil drips away. Blanch the potatoes in this water.Fry the whole cashews as well until crisp and light golden in color.Place flour, beaten eggs, and breadcrumbs separately in different plates.35 gTotal fat: 113.Once done, cut them in to quarters and arrange on a black slate. Remove and cool completely.966 gPolyunsaturated: 16.Preheat an oven to 200c and bake the koftas till golden brown. Cook them till they are crisp from outside.Drizzle the maple emulsion on top of itSprinkle some chat masala and garnish with fresh pomegranate seeds.Assembling the potatoesOnce the mixture is cool, fill the empty barrels with the potato mixture..6349 gMonounsaturated: 46. Fill in cleaned jars and refrigerate.Add grated processed cheese and chopped coriander to it. Mix it thoroughly. Add the potato trimmings, whole cashewnuts, raisins, yellow chilli powder, garam masala, chaat masala and roasted cumin powder. Cook till the bottom caramelizes and then carefully turn the patties.Nutritional Info:Calories: 2734Protein: 64.96 mgBharwan Aloo, Maple Sesame Glaze by Chef Manish MehrotraBharwan Aloo, Maple Sesame GlazeIngredientsFor Potato BarrelsPotatoes (Medium Size)   4 NosFor FillingCashew Whole 25 GmsRaisins 15 GmsSalt 5 GmsTurmeric Powder  2 Gms   Yellow Chilli Powder  2 GmsChaat Masala 5 GmsRoasted Cumin, Crushed  2 GmsGaram Masala 2 GmsGinger Finely Chopped 5 GmsGreen Chillies chopped 5 GmsFresh Pomegranate 20 GmsProcessed Cheese 15 GmsCoriander Chopped 5 GmsFor Maple Sesame GlazeMaple Syrup 50 MlToasted White Sesame Seeds: 15 GmsButter Yellow: 20 GmsPreparationPotato BarrelsTake medium size potatoes and peel them.125 mgMagnesium: 411 mgPotassium: 2767 mgVitamin E: 32. After which give them a good roll in the breadcrumbs.Mix well and shape them into rough, thin patties. Add a teaspoon of turmeric. Add all the spices.Nutritional Info:Calories: 1152Protein: 48.Nutritional Info:Calories: 1296. These recipes are healthy, easy to make and perfect for this auspicious occasion.615 gFiber: 31. Keep boiling it till it starts to get mashy.Badam Papitae ki Kebab with Pineapple Salsa by Chef Kunal KapurBadam Papitae ki KebabIngredients:Ingredients for Kebab:Raw papaya, thickly grated - 2 cupsRaw potato, thickly grated - 1 cupAlmond chopped –1/2 cupSalt - 1 tspHeeng–1/4tspRed chilli powder - 1 tspTurmeric –1/2tspAjwain–1/2tspCoriander, cracked - 2 tspGinger, chopped - 2 tspGreen chilly chopped - 2 tspBesan - 2 tbspGreen coriander, chopped - 2 tbspOil - 2 tbspIngredients for Salsa:Pineapple, finely chopped - 1 cupOnions, finely chopped –1/4 cupGreen chillies, chopped - 1 tbspGreen coriander, chopped - 1 tbspLemon juice - 3 tbspSalt – 1/2tspPepper – 1/4tspPreparation:Apply salt to raw papaya and potato and leave aside for 5 minutes.424 gCarbohydrates: 429. Now without draining any water boil the soaked anjeer on low flame