how to cook flower petals

VEG GALOUTI KABAB

Welcome to the incredibly flavorful and surprisingly simple Veg Galouti Kababs recipe, a vegetarian twist on the iconic Awadhi meat Galouti Kababs. These wholesome kababs are packed with a delightful blend of exotic ingredients, offering a rich mix of flavors and textures. Perfect for your next gathering, these delectable treats are sure to impress and serve a crowd effortlessly.

INGREDIENTS

Galouti Kebab Spice Mix:

  • 1 teaspoon Stone flower powder (Dagad Phool/Pathar Phool)
  • 3 Whole Black Cardamoms (Sabut Kali Elaichi)
  • 5 Green Cardamoms (Hari Elaichi)
  • 2-inch Cinnamon Stick (Dalchini)
  • 2 Mace (Javitri)
  • 1½ teaspoons Coriander seeds (Sukha dhaniya)
  • 1½ teaspoons Black Peppercorns (Sabut Kali Mirch)
  • 3 Cloves (Laung)
  • 1 teaspoon Shahi Jeera (Black cumin seeds)
  • ½ teaspoon Nutmeg Powder (Jaiphal)
  • 1 teaspoon Edible dried rose petals

For Kebab Mixture:

  • 1½ cups Kidney Beans (boiled)
  • 1 medium Potato (boiled and peeled)
  • 2 small Green Chilies
  • 12 Cashews (toasted)
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • ¾ teaspoon Kashmiri Red Chili Powder
  • 3 tablespoons Fried onions (Birista)
  • 2 tablespoons Cornstarch (or roasted besan)
  • 3 tablespoons Cilantro leaves
  • Salt to taste
  • Ghee/oil for frying

INSTRUCTIONS

Soak Kidney Beans:

  • Rinse the kidney beans thoroughly to remove any debris.
  • Soak them in water for 6-8 hours (or overnight) to allow them to expand.
  • After soaking, drain and rinse the beans well.

Cook the Beans:

  • Place the soaked beans in an Instant Pot, covering them with water.
  • Seal the lid and set to ‘Pressure Cook’ for 8 minutes on high pressure.
  • After the cooking time, allow the pressure to release naturally. Open the lid carefully once the pin drops.
  • Drain the beans and let them air dry on a kitchen towel to remove excess moisture.

Dry Roast the Spices:

  • In a heavy-bottomed pan, dry roast the whole spices (black cardamom, green cardamom, cinnamon, cloves, coriander seeds, black peppercorns, and mace) for 3-4 minutes over medium heat until fragrant. Stir frequently to avoid burning.
  • Lower the heat, add the Shahi Jeera, and sauté for another minute.
  • Turn off the heat and stir in the dried rose petals. Allow the spices to cool completely.
  • Once cooled, blend the spices to a fine powder and sift the mixture to remove any larger bits.

Prepare the Veg Galouti Mixture:

  • In a food processor, combine toasted cashews, ginger-garlic paste, green chilies, fried onions, galouti spice mix, and cilantro leaves. Pulse until the mixture is coarse and grainy.
  • Add the boiled kidney beans to the food processor and blend until smooth, creating a paste-like consistency.
  • Transfer the mixture to a large bowl and add the mashed boiled potato, salt, red chili powder, and cornstarch (or roasted besan). Mix everything thoroughly until well combined.

Shape the Kebabs:

  • Refrigerate the kebab mixture for 30 minutes to make it easier to shape.
  • Once chilled, scoop out golf-sized portions of the mixture and form them into round kebabs or patties.

Cook the Kebabs:

  • Heat oil or ghee in a skillet. Shallow fry the galouti kebabs, turning them occasionally to ensure both sides are golden brown and crisp. This should take about 2-3 minutes per side.
  • Once cooked, remove the kebabs from the skillet and drain on paper towels. Continue frying the remaining kebabs.

Serve:

  • Serve the kebabs warm. They’re sure to wow your guests with their tender, flavorful interior and crisp exterior!

AIR FRYER BLOOMING BAKED POTATOES

These Air Fryer Blooming Baked Potatoes are a stunning twist on traditional baked and Hasselback potatoes. Sliced both lengthwise and crosswise but still connected at the base, they’re air-fried to crispy perfection on the outside, while staying fluffy and tender inside. Topped with gooey cheese, they’re an irresistible treat that’s sure to impress.

WHY BLOOMING BAKED POTATOES ARE A WINNER

These potatoes are perfect for any special occasion, holiday, or as a fun finger food—kids especially love them! Not only are they enjoyable to eat, but their visually appealing, fanned-out slices create a stunning, flower-like effect that’s both elegant and edible.

With a crispy skin on the outside and a soft, fluffy interior, they strike the perfect balance of textures. Blooming baked potatoes are also incredibly versatile, easily customizable with toppings like cheese, bacon, sour cream, or chives. We love experimenting with different combinations, and this dish never fails to impress!

INGREDIENTS

  • 2 medium potatoes, sliced both crosswise and lengthwise
  • 1 tablespoon olive oil or spray oil
  • Salt and pepper, to taste
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 1 tablespoon fresh parsley, finely chopped (for garnish)

Optional toppings:

  • Butter
  • Bacon crumbles
  • Shredded cheese
  • Chives or green onions
  • Sour cream

INSTRUCTIONS

  • Begin by washing and scrubbing your potatoes, then pat them dry.
  • Slice the potatoes both crosswise and lengthwise into thin slices, being careful not to cut all the way through—ensure the potato petals remain attached to the base.
  • Microwave the potatoes on high for 5-7 minutes, or until they are soft.
  • Preheat the air fryer to 390°F (195°C).
  • Once the potatoes are done in the microwave, brush them with olive oil or melted butter. Sprinkle with salt, pepper, garlic powder, rosemary, thyme, and any other seasonings you prefer.
  • Place the potatoes in the air fryer and cook for 10-12 minutes on the air fry setting, or until they are tender, golden brown, and crispy on the outside. (I use the Ninja Foodi XL 6-in-1 for best results.)
  • Remove the blooming potatoes from the air fryer and top with your favorite toppings. Serve and enjoy!

Notes: How to Cut Blooming Hasselback Potatoes: To cut a Hasselback potato, place it on a cutting board. Use a sharp knife to make thin slices along the length of the potato, then crosswise, being careful not to cut all the way through. Aim for potato petals that are approximately 5-7 mm (0.197-0.276 inches) wide.