Khubani Kebab with Teekha Tez Chutney

Khubani Kebab with Teekha Tez Chutney Ingredients1 kg raw banana; 300 gm potatoes; 30 gm oil, 10 gm cumin seed; 5 gm white pepper powder; 10 gm garam masala powder; 5-6 green chillies; 10 gm ginger; 50 gm green coriander; 50 gm apricots; 50 gm khoya(reduced milk); salt to taste Method Soak apricot in water for about 1 hour, drain it, chop finely and mix with khoya. Peel and chop ginger, green chilli and green coriander. Method: Boil raw banana and potatoes, peel, mash and mix it well. Heat oil in sauce pan, add cumin seeds till it crackle. Add mashed banana and potato mixture, cook well. Add garam masala, white pepper powder and salt to taste. Chop the ginger, green chillies, green coriander and mix well with above mixture. Divide the mixture into 16 equal portions and stuff with apricots and khoya mixture. Make medallions of 2.5” diameter. Shallow fry on a heated griddle, serve hot. Ingredients for Gunpowder Dip4 tbsps Chana daal (large split yellow lentil) 3 tbsps skinless Urad daal 3 tbsps sesame seeds 5 dry red chillies (this is already really hot. Add more for more heat) Salt to taste 1 tsp sugar 1 tbsp vegetable/ canola/ sunflower cooking oil Method Heat the oil in a deep pan on medium flame. Add the Daals and dry red chillies and roast on a very low flame till they start to turn light brown in color. Add the sesame seeds and keep roasting till the seeds turn golden. Turn off fire. Use a coffee grinder or food processor to grind the above roasted ingredients to a coarse powder (not chunky and not flour-like either - in-between). Remove into a suitable serving bowl and add salt to taste. Add sugar and stir well to mix.