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Friday, 22 July 2011

Beet Carrot Tomato Tikka

When I read about the beetroot recipe event, I thought, may be I could come up with a different recipe, which would at the same time be healthy, taste and look good, and best of all, use up the leftovers from the juice. The result was this tikka recipe. Its really healthy, easy to make and looks simply stunning.





There are some recipes which make one feel really good and this one, without any doubt, belongs to that category. Make it to believe it :-)


Ingredients for the juice

1 - beet-root, medium size, peeled and chopped
2 - carrots, medium size, peeled and chopped
1 - tomato, chopped
1/4 tsp - rock salt
2 inch - ginger, peeled and chopped
1/2 cup - water, approx
salt to taste
lemon juice to taste

For the tikka

1 pod of garlic, finely chopped
1 1/2 tsp - chaat masala
1/4 tsp - garam masala
handful of mint leaves, finely chopped
1/4 cup - bread crumbs (more or less)
1/4 cup - flattened rice (poha), soaked in a little water for 5 minutes 
1/4 tsp - red chilli flakes (more or less)
salt to taste
1/4 cup - green and yellow pepper, cut into squares
1/4 cup - onions, cut into squares
olive oil to pan fry
rock salt, dried mint leaves and lemon juice to sprinkle on the tikkas

Method
  1. Add the beet-root, carrots, tomato, ginger and water in the mixer and blend well. Transfer onto a muslin cloth and squeeze out the juice in a bowl. Add rock salt, salt and lemon juice and serve.
  2. Heat a little olive oil in a pan and saute the onions and peppers and keep aside.
  3. Squeeze out the excess water from the flattened rice. 
  4. Add the juice leftover in a bowl. Add the squeezed flattened rice, bread crumbs, garlic, mint, masala, salt and red chilli flakes and mix well. 
  5. Take a little portion of the juice-extract mixture and shape into a small ball. Flatten it gently and pan fry on a medium flame. 
  6. Take a skewer and insert a pepper, tikki, onion chunks and then again a pepper and repeat in any order until the skewer is full. 
  7. Sprinkle a little rock salt, lemon juice and dried- crushed mint leaves and serve immediately with a dip of your choice. 



I was in complete awe of this beautiful colour and the amazing taste of the tikka. 



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