Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, exotic beetroot kebabs with cashew pesto. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Crazy Sexy Kitchen is one of our new favorite cookbooks, so we decided to make our favorite recipe out of the book! 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. Vegan pesto is prepared with fresh basil, baby spinach, cashews, nutritional yeast, and heart-healthy olive oil.
Exotic Beetroot Kebabs with Cashew Pesto is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Exotic Beetroot Kebabs with Cashew Pesto is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have exotic beetroot kebabs with cashew pesto using 35 ingredients and 48 steps. Here is how you cook it.
The ingredients needed to make Exotic Beetroot Kebabs with Cashew Pesto:
- Get make panner:
- Take full fat milk
- Prepare curd
- Take vinegar / lemon juice
- Prepare Salt
- Prepare make kebabs:
- Take grated panner
- Take grated beetroot
- Take grated carrot
- Make ready medium sized boiled potato
- Prepare boiled & crushed sweet corn
- Get ginger chilli paste
- Prepare red chilli flakes
- Make ready oregano
- Make ready chat masala
- Get corn flour (for binding)
- Get lemon juice
- Take black pepper power
- Make ready Salt
- Make ready fresh coriander leaves
- Make ready make cashew paste:
- Get cashews (socked overnight)
- Take coriander
- Take desiccated coconut
- Get green chilli
- Make ready ginger
- Get lemon juice
- Take Salt
- Make ready black pepper powder
- Make ready Water
- Get fry kebabs:
- Take cornstarch
- Take water
- Take flattened rice powder
- Get Oil for deep frying
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!!! Use it on pasta, chicken, fish or spread on crackers or crostini!!!
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 is so simple yet amazingly delicious!!! Use it on pasta, chicken, fish or spread on crackers or crostini!!! You can use any kind of cashew. Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Serve beetroot kebabs with a dollop of labne topped with warm dukkah butter and scattered with dill.
So that is going to wrap this up with this exceptional food exotic beetroot kebabs with cashew pesto recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
