Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, exotic beetroot kebabs with cashew pesto. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Beetroot Kebab Recipe, Learn how to make Beetroot Kebab (absolutely delicious recipe of Beetroot Kebab ingredients and cooking method) These beetroot and tofu kebabs are a power house of energy. Brimming with antioxidants these kebabs hardly have any calories. Beetroot is not loved by many but its nutritional values makes it a superfood.
Exotic Beetroot Kebabs with Cashew Pesto is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Exotic Beetroot Kebabs with Cashew Pesto is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook exotic beetroot kebabs with cashew pesto using 35 ingredients and 48 steps. Here is how you can achieve it.
The ingredients needed to make Exotic Beetroot Kebabs with Cashew Pesto:
- Take To make panner:
- Take 500 ml full fat milk
- Get 1/4 cup curd
- Get 1 tbsp vinegar / lemon juice
- Prepare to taste Salt
- Make ready To make kebabs:
- Make ready 1 cup grated panner
- Take 1 cup grated beetroot
- Make ready 1/2 cup grated carrot
- Prepare 1 medium sized boiled potato
- Make ready 1/4 cup boiled & crushed sweet corn
- Prepare 1/2 tsp ginger chilli paste
- Make ready 1/2 tsp red chilli flakes
- Take 1/2 tsp oregano
- Take 1/2 tsp chat masala
- Make ready 2 tbsp corn flour (for binding)
- Make ready 1 tsp lemon juice
- Prepare Pinch black pepper power
- Prepare to taste Salt
- Get Handful fresh coriander leaves
- Make ready To make cashew paste:
- Get 1 cup cashews (socked overnight)
- Take 1 cup coriander
- Get 2 tbsp desiccated coconut
- Get 1 green chilli
- Take 1 inch ginger
- Prepare 1 tsp lemon juice
- Take to taste Salt
- Prepare Pinch black pepper powder
- Get As required Water
- Make ready To fry kebabs:
- Get 2 tbsp cornstarch
- Prepare 2 tbsp water
- Make ready 1/2 cup flattened rice powder
- Make ready As required Oil for deep frying
Turn off the heat and allow the pressure to release naturally. Drain any excess water from the cooked beets and chickpeas. Vegan pesto is prepared with fresh basil, baby spinach, cashews, nutritional yeast, and heart-healthy olive oil. It is a delicious vegan alternative to traditional pesto.
Steps to make Exotic Beetroot Kebabs with Cashew Pesto:
- To make panner:
- First take a pan and add milk into it.
- Boil the milk on medium flame.
- Stir occasionally to ensure that the milk doesn’t get scorched at the bottom.
- Meanwhile take a small bowl, add curd, vinegar and salt into it.
- Mix it very well.
- Also spread the muslin cloth over the strainer.
- And place this strainer over a large bowl.
- When the milk comes to a boil, slow down the flame and pour the curd mixture slowly into it and stir it.
- When milk starts curdling turn off the fame.
- Stir it until you see the entire milk begins to curdle.
- If milk doesn’t curdle fully then you can add more lemon juice or vinegar into it.
- Now pour this mixture into the strainer.
- To stop cooking process pour some water on the mixture.
- Now take the cloth and squeeze it with your hands and remove all the extra water.
- Now knot and hang this cloth for 30 minutes.
- After that take the panner in panner making container and close the lid.
- Press down the lid by putting some heavy object on it.
- Now keep it for 1 hour after that put the container in fridge.
- You can store this panner for 1-2 days in fridge.
- To make kebabs:
- First remove the panner from fridge and grate it.
- Now take a large pot. Add grated panner, beetroot, carrot, boil and mashed potato, boil and crushed corn.
- Make sure Squeeze out all the extra water from vegetables.
- Now add ginger chilli paste, chilli flakes, oregano, salt, black pepper, chat masala, lemon juice and coriander leaves and mix it very well.
- Now for binding add corn flour and mix it.
- Now take the small ball sized of mixture and roll it and flat it using your fingers and give it shape of Kebabs.
- By following same method make all the kebabs and keep it into fridge for 30 minutes.
- Meanwhile take a small bowl add cornstarch and water into it and by mixing it well make slurry.
- For outer layer of kebabs crush coarse flatten rice into food processor.
- Now take a frying pan and add oil into it.
- Let the oil turns hot.
- Remove kebabs form fridge.
- Take a kebab and dip it into cornstarch slurry and immediately cover it with flatten rice powder.
- You can also use bread crumbs and oats powder at this stage.
- Dip and cover all the kebabs.
- Now deep fry it on medium flame until golden brown.
- Remove it into kitchen paper towel and keep aside.
- To make cashew pesto:
- Take a food processor.
- Add cashews, chilli, ginger, desiccated coconut and half of the coriander leaves.
- Crush it.
- Now add water as require and crush it again.
- Take it into one bowl and add salt to taste, lemon juice and black pepper powder and mix it well.
- Now add remaining coriander leaves and mix it.
- To serve
- Assemble kebabs and pesto into serving plate and serve it.
- Exotic Beetroot Kebabs with Cashew Pesto is ready to be serve.
This vegan spinach cashew pesto has many uses, and it takes less than five minutes to whip together. You can use any kind of cashew. I like to use the roasted salted cashew pieces. But if you want unsalted, just adjust the amount of salt at the end. This is so simple yet amazingly delicious!!!
So that’s going to wrap it up for this exceptional food exotic beetroot kebabs with cashew pesto recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
