Beetroot Vadai

Beetroot Vadai (Vegetarian)

Part A

2 cups Toor Dhal soaked overnight

Fennel seed

1 dried chilli

 

Part B

2 cups grated beetroot

1 clove garlic, grated or chopped finely

Bombay onion chopped finely

curry leaves chopped finely

cilantro chopped finely

salt

 

1. Grind ingredient A with a little water (not to fine, else the vadai looses its texture)
2. Mix with ingredients B
3. Grated beets releases a lot of juice so instead of removing this, thicken the batter with rice flour (which gives the vadai the crunchiness) and gram dhal flour (chickpea flour).
4. Make patties and shallow fry.

Enjoy as tea time snack with hot masala tea

Almond and Potato Kofta in Creamy Yogurt Sauce (Vegetarian)

Food that heals

Recipe 1 : Almond and Potato Kofta in Creamy yogurt sauce (Vegetarian)











Ingredients

Kofta (Ingredient A)
1 cup Almond pulp (the after you have made almond milk)
Or ground almond with a bit of milk
2 potato boiled
green chilli
shallots
chili flakes
ginger paste
2 tablespoon gram flour
1 tablespoon rice flour
cilantro
salt and pepper

Gravy (ingredient B)
2 ripe tomatoes
chilli paste (soak dry chill in hot water for 30 mins and grind into fine paste)
Onion paste
Ginger garlic paste
1 bay leave
cinnamon
cloves
cilantro
garam masala
3 tablespoon yogurt

Steps
1.  Mix all ingredient A in  a mixing bowl and mix well.
2.  Make round kofta balls
3.  Shallow fry in vegetable oil and set aside to cool
4.  For the gravy, heat butter and vegetable oil
5. Add cardamom, clove and bay leaves
6 Add ginger garlic paste and fry till fragrant
7. Add onion paste and fry for 2 minutes
8. Add chilli paste
9.  Add finely chopped tomatoes (or you can puree if you like a smooth texture for the gravy)
10. Cover and cook till tomatoes are fully cooked
11. Add yogurt and off the stove
12 Add garam masala and coriander leaves
13 Gently place the koftas in the gravy and cover them

Enjoy with hot steamed rice or flat bread