CaLDRON February 2014 - Valentine's Day Special | Page 44

RECIPES - WINTER SPECIAL

Chukunder ke Kebab
This is a very nutritious appetizer, made healthier
with the inclusion of hung curd and pine nuts.
Preparation time: 40 minutes
Servings: 6
Ingredients:
• 4 medium sized beetroots
• 1 carrot
• 1 tbsp oil
• 5 tsp cumin seeds
• 1 tsp ginger, chopped
• 1 tsp green chilli, chopped
• 1 tbsp tomato puree
• 1 tsp Kashmiri chilli powder
• 5 tsp garam masala
• Salt to taste
• Oil, to fry

Stuffing
• 4 tsp hung yoghurt
• 1tsp coriander leaves, chopped
• 1 tsp ginger, chopped
• 2 tsp pine nuts, toasted
• 1 tsp sultana
• 5 tsp roasted cumin powder
• 1 green chilli, slit
Crumbing
• 2 tbsp corn flour
• 4 tbsp refined flour
• 1 small bowl of bread crumbs

Method:
1. Parboil beetroots and carrots. Cool and grate it.
2. Heat oil in a pan. Add cumin, ginger and green chilli and cook for a minute. Add tomato puree with the
Kashmiri chilli powder. Cook for another minute.
3. Add the grated beetroot and carrots and cook till the mix turns dry. Add salt and garam masala and take it
off the heat to cool.
4. Make six equal size balls.
Stuffing
1. Mix all the ingredients. Divide it into six portions.
2. Stuff one portion into the beetroot balls. Flatten to make tikkis.
Crumbing
1. Make a butter of corn flour, refined flour and water, till it has a pouring consistency.
2. Dip the tikkis in the batter and roll it in crumbs.
3. Deep fry in hot oil till the crust turns brown.

Chef’s Tip: Avoid over-cooking the beetroot as this will kill its texture and color. Increase the quantity of carrots
if the beetroots are too sweet, as the spicy stuffing will complement the dish.
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CaLDRON February 2014