Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, exotic beetroot kebabs with cashew pesto. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Beetroot Kebab Recipe, Learn how to make Beetroot Kebab (absolutely delicious recipe of Beetroot Kebab ingredients and cooking method) These beetroot and tofu kebabs are a power house of energy. Brimming with antioxidants these kebabs hardly have any calories. This Beetroot Kebab recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.
Exotic Beetroot Kebabs with Cashew Pesto is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Exotic Beetroot Kebabs with Cashew Pesto is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have exotic beetroot kebabs with cashew pesto using 35 ingredients and 48 steps. Here is how you can achieve that.
The ingredients needed to make Exotic Beetroot Kebabs with Cashew Pesto:
- Get make panner:
- Take full fat milk
- Take curd
- Take vinegar / lemon juice
- Prepare Salt
- Take make kebabs:
- Prepare grated panner
- Make ready grated beetroot
- Take grated carrot
- Get medium sized boiled potato
- Prepare boiled & crushed sweet corn
- Prepare ginger chilli paste
- Take red chilli flakes
- Get oregano
- Make ready chat masala
- Get corn flour (for binding)
- Prepare lemon juice
- Prepare black pepper power
- Make ready Salt
- Make ready fresh coriander leaves
- Get make cashew paste:
- Make ready cashews (socked overnight)
- Prepare coriander
- Prepare desiccated coconut
- Make ready green chilli
- Prepare ginger
- Get lemon juice
- Get Salt
- Prepare black pepper powder
- Prepare Water
- Get fry kebabs:
- Take cornstarch
- Make ready water
- Prepare flattened rice powder
- Make ready Oil for deep frying
We all know that kids don't like beetroot. Beetroot Chickpea Kebab/Cutlet are a very healthy, delicious pan fried patties that are prepared with cooked chickpeas and beetroots that are ground together with Indian spices. This mixture is mixed with crushed peanuts and shaped into tikkis and pan fried to a crisp tikki. This Beetroot Chickpea Kebab is a healthy and a protein rich evening snack and great alternative to a tikki/cutlet made.
Instructions to make Exotic Beetroot Kebabs with Cashew Pesto:
- To make panner:
- First take a pan and add milk into it.
- Boil the milk on medium flame.
- Stir occasionally to ensure that the milk doesn’t get scorched at the bottom.
- Meanwhile take a small bowl, add curd, vinegar and salt into it.
- Mix it very well.
- Also spread the muslin cloth over the strainer.
- And place this strainer over a large bowl.
- When the milk comes to a boil, slow down the flame and pour the curd mixture slowly into it and stir it.
- When milk starts curdling turn off the fame.
- Stir it until you see the entire milk begins to curdle.
- If milk doesn’t curdle fully then you can add more lemon juice or vinegar into it.
- Now pour this mixture into the strainer.
- To stop cooking process pour some water on the mixture.
- Now take the cloth and squeeze it with your hands and remove all the extra water.
- Now knot and hang this cloth for 30 minutes.
- After that take the panner in panner making container and close the lid.
- Press down the lid by putting some heavy object on it.
- Now keep it for 1 hour after that put the container in fridge.
- You can store this panner for 1-2 days in fridge.
- To make kebabs:
- First remove the panner from fridge and grate it.
- Now take a large pot. Add grated panner, beetroot, carrot, boil and mashed potato, boil and crushed corn.
- Make sure Squeeze out all the extra water from vegetables.
- Now add ginger chilli paste, chilli flakes, oregano, salt, black pepper, chat masala, lemon juice and coriander leaves and mix it very well.
- Now for binding add corn flour and mix it.
- Now take the small ball sized of mixture and roll it and flat it using your fingers and give it shape of Kebabs.
- By following same method make all the kebabs and keep it into fridge for 30 minutes.
- Meanwhile take a small bowl add cornstarch and water into it and by mixing it well make slurry.
- For outer layer of kebabs crush coarse flatten rice into food processor.
- Now take a frying pan and add oil into it.
- Let the oil turns hot.
- Remove kebabs form fridge.
- Take a kebab and dip it into cornstarch slurry and immediately cover it with flatten rice powder.
- You can also use bread crumbs and oats powder at this stage.
- Dip and cover all the kebabs.
- Now deep fry it on medium flame until golden brown.
- Remove it into kitchen paper towel and keep aside.
- To make cashew pesto:
- Take a food processor.
- Add cashews, chilli, ginger, desiccated coconut and half of the coriander leaves.
- Crush it.
- Now add water as require and crush it again.
- Take it into one bowl and add salt to taste, lemon juice and black pepper powder and mix it well.
- Now add remaining coriander leaves and mix it.
- To serve
- Assemble kebabs and pesto into serving plate and serve it.
- Exotic Beetroot Kebabs with Cashew Pesto is ready to be serve.
Toast cashew nuts in a dry frying pan on a gentle heat. Just as they turn golden, add the cumin seeds. Once fragrant, remove from the pan and leave to cool for a few minutes. Beet pesto - a twist of a classic! Great with pasta and or as a sandwich spread.
So that’s going to wrap it up with this special food exotic beetroot kebabs with cashew pesto recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
