Ingredients

600 gms of beetroots 

tspn of white pepper powder

1 cup of orange juice 

tspn of mustard powder

1 tblspn of salad oil 

tspn of orange rind

Salt to taste 

1 cup of spring onion rings

Boil the beetroots. When cool, peel and dice them into half-inch cubes. Chill them.Mix orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl and whisk till the mixture is homogeneous. Pour the dressing over the beetroot pieces and garnish with rings of spring onion.

Ingredients

3-4 medium sized boiled potatoes

1 cup of boiled green peas

100 gms spinach

1 tblspn chopped green chillies

2 tblspns chopped green coriander

1 tblspn chopped ginger

1 tspn chaat masala

Salt to taste

2 tblspns cornflour (cornstarch)

Oil for deep-frying

Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.

Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.

Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.

Heat up the grill and skewer up the kebabs until roasted.

Dahi Wali Bhindi

Variation of bhindi in yoghurt

Ingredients

500gms Bhindi

Sarson (mustard) oil for frying 

2tsp Urad Daal(White gram lentils) 

3/4 tsp Sarson (Black mustard seeds) 

1tsp Zeera (Cumin Seeds) 

4 Red Chillies, whole 

1 Onion, finely chopped 

2 Tomatoes, finely chopped 

1 tsp Chilli powder 

1/2tsp Haldi(turmeric powder) 

3/4 cup Dahi(yoghurt), whisked 

Salt to taste 

1/2 Coconut, grated 

1/2 Kaaju (cashewnuts) 

10-15 Kari patta(curry leaves)

Grind together, coconut and kaaju to a paste. Put aside . 

Remove the base and tip of each bhindi and cut into halves 

Heat oil in a kadhai and fry Bhindi for about 5 minutes. Drain excess oil and put aside. Reheat 3 tbsp of the same oil in another Kadhai, add onion and fry until golden. Add urad daal, mustard, cumin and kari patta, fry for a minute. Mix in tomatoes, chilli powder, haldi, cocunut paste and salt. Fry until oil separates. To the dahi, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously. Add bhindi, cover the kadhai and leave to simmer for 10-15 minutes