Some veggies are for the winters only. They are best when eaten around this time. In some regions like in the east, carrots and beets are available during the winter season. Cooking is about creating something new. The variety available in the market is best utilized when cooked in different ways.
Here’s one dish that utilizes winter veggies to make; something you will relish.
Carrot-beet tikki in palak gravy
For The Carrot Tikkis
- 100 gms boiled, peeled and grated carrot
- 30 gms grated Beetroot
- 80 gms Saffola Masala Vegie Twist
- 2 tbsp finely chopped coriander (dhania)
- 1/2 tsp chaat masala
- 1/2 tsp chilli powder
- 1/4 tsp garam masala
- 1 tsp lemon juice
- Salt to taste
- 1 tsp Saffola oil for greasing and cooking
For The Spinach Gravy
- 500 gms, 6 cups chopped spinach (palak) , washed and drained
- 2 tsp Saffola oil
- 70 gms cup chopped onions
- 2 tsp roughly chopped
- pod of garlic (lehsun)
- 2 roughly chopped green chilies
- Salt and to taste
Procedure to make it
Boil the spinach. Just blanch it for a min in boiling water. Drain and make a paste.
Boil and grate the carrots. Grate the beet.
Mix the two. Add salt and pepper, garam masala, squeeze lemon juice. Sprinkle chopped coriander leaves and mix. Make tikkis and plate them for sometime.
Heat oil in a kadai. Add whole jeera seeds. Now add the chopped onions, garlic, green chilies, some salt. When the mixture is fried, add the palak paste.
Let it fry until the raw smell is gone. Add water and let the mixture boil.
When the mixture reduces, add the tikkis.