Beetroot Raita Withe Smoked Chilli : Beetroot Yogurt Dip

Summer: ah, synonymous with colors, brightness and freshness; the season that calls for cold salads, chilled beverages and quick cooking. This Beetroot Raita with Smoked Chili is one summery dip that sets up the complete sunshine mood – the tang of the yogurt, the sharp spike from charred chili and the beautiful pink color of beetroot.

Beetroot Raita can be paired with anything! Serve it as a side with Indian curries or parathas, or pair it up with rice dishes like pulav or briyani. Stuff it in pitta pockets with salads and kebabs, or just enjoy it like a dip for carrot sticks, crackers, nachos or chips.

It has everything that you need in a good dip- color, texture and just the right flavors. Bring it on, its summer time!

Ingredients:
1 cup yogurt
1 medium size beetroot
1 green chilli

Salt to taste

1 teaspoon sugar

1 teaspoon chopped coriander leaves

1 cup water

Method:

Put 1 cup of water to boil. Add chopped beetroot in the water. Boil for 1 minute.

Drain the water and let beetroot cool.

Hold the green chilli with a pair of thongs and roast on open fire.

In a blender blend yogurt, beetroot, chili, sugar and salt until smooth.

Sieve the blended mix through sieve. This helps to give it that velvety texture.

Garnish with chopped coriander leaves.

Notes:

You may need to add more sugar depending on how sour the yogurt is.

This can be made one day in advance.

Mixed Vegetables Kebabs

Some recipes you inherit from your family, some you experiment, some you search on net and some you learn from your friends. All my friends here in the UK are non vegetarians and when once a while when they serve some vegetarian dish that I don’t know of or never tried then I go bonkers. Last weekend it was the same situation, she served Vegetables Kebabs with tea and I knew I had to try this in my kitchen.

By the way did you know? The phrase “Kebab” is Persian in origin and the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Later on swords were replaced by skewers. Kebabs were originated in Middle East region, but now is a very popular all over the world. Kebabs are made in different ways but generally it is made with three meats (pork, beef and lamb) with subtle spices which are grilled to perfection. . India is also very famous for its kebabs- From the lanes of chandichawk in Delhi, to the streets of mughal Lucknow- kebabs are everywhere.

Back in India you get very good vegetarian kebabs and thus I always chose to order kebabs for starters there. Here, if you are a vegetarian I am sure you will never be pleased by the kebabs; in fact I have tried few and I was disappointed every time. Finally I gave up and decided never ever to have kebabs here because you not only waste the money but there are chances that you will develop such a hatred for it that you will disown it forever- who wants to take that risk?

Almost like a year back, I prepared Daal Seekh Kebabs (lentils kebabs) and I mentioned how much I relished it. Oh! what’s better then the piping hot kebabs served with spicy chilli mint chutney? No more thoughts in my mind, I gathered all the energy and decided to prepare Mixed Vegetables Kebabs- thankfully the pantry was also loaded with veggies. So, there are no sure shot ingredients that you must add in- it’s you canvas, paint the way you want.

I won’t lie saying that these are quick easy kebabs-no they are not. You need lot of time and energy to chop vegetables finely, cook them over medium flame and then finally either grilling or frying  to the perfection. But once you gulp it in your mouth- every effort is worth it. And c'mon finally you are biting in the goodness of vegetables and I am sure you will thank me later for this recipe.

Ingredients:

1/4 cup Cabbage/patta gobi

4 medium carrorts/gajar

3/4 cup boiled green peas/mutter

1/4 cup oil

1 medium onion/pyaz

4 tablespoons Gram flour/besan

1 teaspoon cumin seeds/jeera

1 tablespoon grated ginger/adrak

1 tablespoon grated garlic/lehsun

4-5 green chillies

2 medium boiled mashed potatoes/aloo

1 cup washed spicnach/palak

1/4 cup corn kernels/makkai

Salt to taste

2 tablespoons chaat massala (recipe HERE)

1 teaspoon garam massala

1 tablespoon lime juice

2 tablespoon coriander leaves chopped

Method:

In a food processor, mince onion, cabbage, spinach, green chillies, peas, corn and carrots. Do not over mix, you need coarse mixture.

Heat 2 tablespoon of oil in a pan/kadai and add cumin seeds. Let it splutter.

Then mix in garlic, ginger and cook for 5 seconds.

Add all the minced vegetables and cook till water evaporates. Keep stirring.

Mix in potatoes, salt, chaat massala, garam massala and cook again till mixture comes together.

Add in gram flour, coriander leaves and lemon juice. Mix and let it cool.

Take some oil in your hand and make rounds/patties.

Heat the remaining oil in a kadai and shallow fry for a minute or two.

Serve hot with chutney of your choice.

Notes:

If you don’t have food processor then either grate all the vegetables or chop them finely. Boil peas and corn and mash.

You can also add beetroot, cauliflower, broccoli or beans.

For more authentic taste and texture deep fry them.

Prepare the mixture a night before and keep in the fridge. Fry and serve the next day.

Same kebabs can be made on skewers as well. If using wooden skewer, soak them in water for atleast 2 hours. This will not burn the skewers.

Sending this to Made With Love Mondays

PINWHEEL SANDWICHES

Pinwheel sandwich is a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. You have school friends coming over, or taking long road trip these are perfect for every occasion. But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.

Ingredients:

1 packet of large bread

1 boiled potato mashed

½ cup of peas boiled and mashed

Salt to taste

2 tbsp chopped coriander

½ tsp dry mango powder (amchur)

1 tsp of red chilli powder –adjust to taste

1/2cumin (jeera)

1 tbsp oil

Method:

Cut the crust or sides of bread. With the help of rolling pin roll the bread such that it is flat.

Heat oil in the pan and add cumin

When cumin crackles add in it potato, peas, salt, chiili powder, dry mango powder and chopped coriander. Let mixture cool down.

Take bread slice and spread on it the filling (do not spread thick layer)

Roll it in the shape of log and cover it with silver foil and refrigerate till (this will help it to take the shape).

Just before serving take the foil out and cut them into pieces.

I am sending this an entry to Healthy Diets- Sandwiches announced at Priya’s link and Kitchen Chronicles – Only Vegan announced at Kalyani’s Page.  Walk Through The Memory Lane announced at Gayathri’s Blog

Pinwheel Sandwiches

Pinwheel sandwich is a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. You have school friends coming over, or taking long road trip these are perfect for every occasion. But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.

Ingredients:

1 packet of large bread

1 boiled potato mashed

½ cup of peas boiled and mashed

Salt to taste

2 tbsp chopped coriander

½ tsp dry mango powder (amchur)

1 tsp of red chilli powder –adjust to taste

1/2cumin (jeera)

1 tbsp oil

Method:

Cut the crust or sides of bread. With the help of rolling pin roll the bread such that it is flat.

Heat oil in the pan and add cumin

When cumin crackles add in it potato, peas, salt, chiili powder, dry mango powder and chopped coriander. Let mixture cool down.

Take bread slice and spread on it the filling (do not spread thick layer)

Roll it in the shape of log and cover it with silver foil and refrigerate till (this will help it to take the shape).

Just before serving take the foil out and cut them into pieces.

Tomato Garlic Chutney

We Indians love chutneys-any type, anytime and with all most all kinds of food. This is tomatoes and garlic chutney which can be served with sandwiches, rotis, muthiya, cheela, pancakes, rice, khakhra etc etc  (the list is endless :)). At my home chutney is always there ready in fridge because we enjoy it with all our meals. This is a quick chutney recipe; I hope you will relish it with your food like us!....

Tomato Garlic Chutney

Ingredients:

• 2 tomatoes (chopped finely)
• 1 tsp garlic (lehsun) paste
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds ( rai/sarson)
• 1/2 tsp chilli powder
• salt to taste
• 1 tsp oil

Method:

1. Heat the oil in a pan and add the mustard seeds and cumin seeds.
2. When the seeds crackle, add the garlic paste and cook till paste turns golden brown.
3. Add the chilli powder, tomatoes and salt, mix well and saute for 10 minutes or till the oil leaves the sides and tomatoes are mashed and soft.

Serve hot or cold. You can use this chutney for a week.

Tip: Having a party at home and wanna have finger food? Buy chips packet from the market and serve them with chutney. New version of salsa and nachos is ready!.