Beet Chops

While most shy away from the earthy taste of this root veggie, I love the versatility it affords and often sneak it into the most unexpected places. These little delights are a healthy and finger lickin alternative tothe usual potato patties.

Ing: 2 beetroots
      1 carrot
      1/2 cauliflower
      1 large turnip
      1 medium potato
       handful of chopped coriander
      1 tsp red chilli powder
      1 tsp garam masala
      1/4 cup roasted peanut powder
      1 spring onion, finely chopped
      2 tbsp cornflour to bind
      salt to taste

Method: Dice and boil the beets, carrot, cauliflower, turnip and potato. Cool and mash. Add the rest of the ingredients and mix well. Shape into round flat patties. Heat some oil on a griddle or frying pan and cook the beet chops till crisp on both sides. Serve up hot in a bun with some chilled yogurt or mayonnaise.

Warm Potato and Egg Salad

Happy Independence Day, India! Its a holiday and Iam in no mood to cook! But my rumbling stomach demanded attention and i decided to toss up some tri-colour fun :) I adapted this recipe from the GoodFood India magazine, and gotta say it had my hubby literally lickin his fork clean!

To make the WARM POTATO AND EGG SALAD you need:

Boiled potatoes, 250gm (quartered)

Eggs, 4
Bacon, 70 gm
Olive oil, 2 tbsp
Red wine vinegar, 1 1/2 tbsp
Mustard powder, 1 1/2 tsp
Water, 3 tsp
Baby spinach, 50 gm

Method: Mix the mustard powder and water, and keep aside. (You could also substitute this with store bought Dijon Mustard). Ease the eggs into boiling water and cook for 7 minutes. Take off heat and immediately shift the eggs into a bowl of cold water.
Whisk together the mustard paste, olive oil and vinegar. Season with salt and pepper and let it rest for a couple of minutes. In the meanwhile, cook the bacon till sizzlingly crisp.
In a bowl, toss together warm potatoes, bacon and spinach with the prepared dressing. Top with the shelled and quartered eggs and serve with a side of crusty bread.

SAFED ALOO

Rajasthan is home to unique flavours that transcend the mundane to ethereal. This is one such dish that traditionally originates from the royal family of Rohet Garh, near Jodhpur. This recipe is very versatile and can be adapted to most vegetables and meat.

To make Safed Aloo, you will need:

 Ingredients: 1/2 kg small potatoes, peeled and washed

                    4 tbsp oil

                    3-4 cloves

                    7-8 peppercorns

                    2 black cardamoms

                    2 sticks cinnamon

                    2 bay leaves

                    1 1/2 tbsp ground onion paste

                    1 1/2 tbsp ginger-garlic paste

                    1 cup curds

                    2 tsp coriander seed powder

                    1 tbsp dessicated coconut, mixed with water 

                    1 tbsp poppy seeds, ground to a paste with water.

                    4 dry, red whole chillies

                    1 tsp honey

Method: Soak red chillies in warm water for about 1/2 an hour. Drain and keep aside. Mix the curds and coriander powder. Heat oil in a pan and add the whole spices. When they sizzle, add the potatoes and cook for a couple of minutes. Add the onion and ginger-garlic paste, and cook on medium heat till oil separates. Stir at regular intervals. Now add the coconut and poppy seed pastes and cook for about 5 minutes. Add the curds mixture and cook on low flame till oil separates. Now add 3/4 cup water and the red chillies. Cover and cook till potatoes are done. The potatoes should be tender yet firm, and the gravy should be slightly thick. Stir in the honey and serve hot.