Beetroot Cutlet / Tikki

Preparation time: 30 minutes

Cook time: 20  minutes

Serves: 4

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Ingredients:
Shredded Beetroot - 2 cups
Boiled Potatoes - 3, large
Onion - 1, small, chopped
Green Chilies - 2, finely chopped
Ginger and Garlic - 1 Tbsp, freshly grated
Fennel Seeds - 1 Tbsp
Cumin Powder - 2 tsp
Dry Mango Powder / Amchoor - 2 tsp
Chat Masala Powder - 2 tsp
Coriander Leaves / Cilantro - 3 Tbsp, chopped
Salt - to taste
Oil - for shallow frying

For the coating:
Panko Bread Crumbs - as needed
Kasoori Methi - 2 Tbsp
Fennel Powder - 2 tsp
All-purpose Flour - 2 Tbsp
Water - 1/4 cup

Method:

1. Add little salt to the shredded beetroot and set it aside for 10 minutes.
2. In a large bowl, add the mashed potatoes, chopped onion, green chilies, chat masala, dry mango powder, fennel seeds, cumin powder, ginger, garlic, cilantro and salt.  Mix well.
3. Squeeze out the juice from the beetroot and add the beetroot to the potato mixture.  Mix thoroughly.
4. Save the beet juice and use it to make other curries or soup.
5. Shape the mixture into lemon sized balls and flatten them into small discs.  You can also roll them round or any other shape you like.  
6. Place the bread crumbs in a plate.  Add the kasoori methi and fennel powder.  Mix well.
7. In a small bowl, add the flour and water.  Mix well to make a paste.
8. Dip the prepared discs / tikkis in the flour mixture and place it in the bread crumb to coat all sides. Arrange the tikkis in a large plate.
9. Repeat with rest of the tikkis.  Refrigerate the tikkis for about an hour.
10. Heat oil in a skillet.  Place about 3 to 4 tikkis at a time and fry for a minute on each side on medium high.
11. Remove and drain on a paper towel.
12. Serve hot with your choice of chutney or ketchup.

Beetroot Halva

Ingredients:
Shredded Beetroot - 3 cups
Almond milk - 2 cups
Raw (turbinado) or granulated sugar - 1 cup
Currants or Black raisins - 1/2 cup
Roasted sliced almonds - 2 TBSP
Cardamom powder - 1 tsp
Ghee / clarified butter - 2 TBSP

 Notes:  Adding currants or raisins give natural sweetness to the dish. You can adjust the sugar level                            according to your taste.
             You can add any nuts of your choice.
      
Method:

1. Heat 1 TBSP ghee in a wide bottom skillet.  Add the shredded beetroot and saute for 3 minutes.
2. Add 2 cups of almond milk and cook the beetroot for 10 minutes on low flame.  Stir every now and then for even cooking.
3. Add the currants or raisins and cook until all the milk evaporates.  Keep stirring.
4. Now add the sugar and mix well.  Cook on medium flame.  Stir constantly until the halva becomes thick.  
5. Add 1 tbsp ghee and roasted almonds.  Mix well.
6. Serve warm.  

Vegetable and Fruit Salad

Ingredients:
Beetroot - 2, shredded
Carrot - 2, shredded
Green Pepper - 1 small, chopped
Apple - 1 medium, chopped
Pear - 1 medium, chopped
Orange - 1, peeled and diced
Chickpeas - 1 can, 15oz
Cilantro - 2 TBSP, chopped
Chat Masala - 1 TBSP
Lemon Juice - to taste
Salt - to taste (It tastes better even without salt)
Chopped nuts of your choice - I used walnuts and almonds

Method:

1. Mix together all the chopped, shredded veggies, fruits, chickpeas and cilantro in a big bowl.
2. Add chat masala, lemon juice and salt.  Adjust spices according to your taste.
3. Sprinkle chopped nuts and serve.

Beetroot Brownie ~ Eggless

Ingredients:
All purpose Flour - 2 cups or cup of each AP flour and Whole Wheat Pastry Flour
Sugar - 2 cups

Unsweetened Cocoa Powder - 3/4 cup

Beetroot - 2 small (Peeled, cooked and pureed)

Baking Powder - 1 tsp

Salt - 1/2 tsp

Vanilla Extract - 1 tsp

Butter - 1/4 cup (melted)

Vegetable or Canola Oil - 1/4 cup

Water - 1 cup

Method:

1. Preheat oven to 350 degree F.
2. In a large bowl, combine flour, cocoa powder, salt and baking powder.
3. Add the beetroot puree, sugar, butter, oil, vanilla and water and mix well. 
4. Pour the batter into a 9 inch sprayed square baking pan.
5. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
6. Le it cool and cut into desired shapes.