![]() Kaynadiktan sonra atesi kisip kapagini kapatin ve suyunu iyice cekene kadar pisirin. Tencereye kinoa ve sicak suyu alin icine tuzun yarisini ilave edin ve kaynayincaya kadar bekleyin. Take over a serving plate and garnish with cherry tomatoes. Then, toss with the sautéed shrimp mixture. Meanwhile, mix quinoa with the remaining olive oil and lemon juice. Cook over medium heat until the shrimps are tender and opaque (at least 6-7 minutes). Stir in shrimps and the remaining salt to taste. In a skillet, take 2 Tbsp olive oil, onion and pepper. Turn the heat down, close the lid and cook until the quinoa absorbs all the water. Reheat leftovers in foil in a 300☏ oven for 10 to 15 minutes.Take hot water in a pot and stir in quinoa. Serve hot with toppings of your choosing, such as a cooling raita, or just as is with favorite flatbreads and a curry dish. ![]() Transfer to a plate lined with foil wrap, cover, and repeat with the remaining koftas. When hot, add 4 of the rounds and fry until golden crisp on both sides, about 1 1/2 minutes per side. Heat about 1 1/2 teaspoons of oil in a large non-stick skillet over medium-high heat. Place each patty on a piece of foil or parchment paper. Scoop about 2 tablespoons of the mixture into your hand, shape into a ball, and flatten into a patty about 1 1/2-inches in diameter. Stir the mixture again, and if it seems too moist to shape, stir in more chickpea flour. Chill in the refrigerator for at least 1 hour or overnight. Transfer the mixture to a bowl, and cover with plastic wrap. Let the mixture cool down for about 10 minutes, and then add the egg and stir well to combine. Remove the pan from the heat and stir in the chickpea flour and fenugreek leaves. Stir well to combine and cook for another 5 minutes, stirring often. Add the paneer, lemon juice, ginger, chilies, garam masala, turmeric, chili powder, asafetida, cayenne, and salt. When hot, add the mashed beets and fry for 5 minutes. Heat a few teaspoons of oil over medium heat in a large non-stick skillet. When cool enough to handle, remove the skins with your fingers or a knife. Bring to a boil, reduce the heat to medium, partially cover, and cook until the beets are fork tender - about 50 to 60 minutes. Put the beets in a large saucepan and cover with water. 1 tablespoon dried fenugreek leaves (methi).4 to 5 tablespoons chickpea flour (besan), as needed.2 to 3 green chilies, seeded and minced.1 1/2-inch fresh ginger, minced or grated.12 1/2 oz (350 g) paneer cheese, crumbled.5 medium beets (about 600 g), trimmed and well scrubbed.Soft savory pan-fried patties made from mashed beets, crumbled paneer cheese, and spices These koftas have a delightful charcoal crisp exterior, with a blissfully soft interior, and a little kick too from fresh chilies and hot and aromatic spices which I find complement the strong flavor of beets. Less mess, less fat, and cheaper too because I cook with only quality oils, and it seems a shame to toss a cup or more oil away. Whether you want to call these koftas or just beet and paneer cheese patties, I've always adored little bites, and although these are fried, they are pan-fried in very little oil, which I prefer over deep-fried foods. ![]() Often they are served in a creamy sauce.īeetroot is a favorite vegetable of mine, and having some in the pantry that would have been a shame to waste, I decided to make these savory Indian koftas that may be served as an appetizer or as a side to accompany an Indian-themed meal. Although originally made from ground meat, there are countless vegetarian versions of these little "meatballs", or sometimes rounded patties, to be found too, many made with cooked beans, potatoes or paneer cheese instead of meat, but always with herbs and spices. ![]() Served all the way from the Middle East through India to central Asia, there are as many versions of koftas as there are tastes and preferences.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |