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  • Hi.

  • Welcome to show me the curry dot com.

  • I'm a new Gia, and today I'm gonna show you how to make beetroot cutlets or could be true.

  • Tiki are featured buggers.

  • You know, you could use them as appetizers.

  • You can use them in a burger.

  • They're just so young and so delicious and a lot healthier than a lot of other options.

  • So here we have the beetroot be using about a killer off beetroot to bind it.

  • We're going to be using half a kilo off potatoes.

  • So we've boiled potatoes with just a little bit off salt and this water, that's about it.

  • And I'm going to smash this, and I'm going to be greeting the be truths.

  • If you have a food processor, please go ahead.

  • And do you use that to save your life time?

  • If you don't do the manual way, that's okay.

  • Good workouts.

  • So, getting on with it, I have grated the beetroot, and what I'm gonna do is I'm going to Sprinkle two teaspoons of salt in this, and I'm gonna mix it and I'm gonna let it sit for a few minutes.

  • And what that's gonna do is it's going toe.

  • Release all the moisture from the beetroot.

  • Okay, keep this aside.

  • This is half an onion.

  • This better half of this onion, which I have just chopped.

  • Fine.

  • I'm going to add it to the potatoes.

  • A matting in green chili and 1/2 finaly chopped and in about 45 cilantro is finaly chopped would add in a tablespoon off ginger garlic paste.

  • Mix this up.

  • I'm gonna just cover it, Keep it a site.

  • It's been about 10 minutes, and the beetroot has bean sitting here so I can see a lot of moisture in it.

  • I'm just going toe, Take it by my hand.

  • You course, you can put it in run, see even to the other and do it that way also.

  • But just doing it the old fashioned way.

  • Just taking your hands, squeezing the daylights out of the beetroot.

  • And please don't freak out.

  • I'm not going to throw away the juice.

  • We're gonna use it for something else.

  • Added to the ball.

  • I just love working with beetroot.

  • I just I think it's such a beautiful color.

  • I mean, of course it's healthy, but more than that, it's such a beautiful color.

  • Mix this up to this.

  • I'm gonna add two teaspoons off roasted and ground human powder.

  • And I got I'm Jules powder or dry mango powder at home.

  • Now, this it is something that it kind of replaces your line.

  • But we don't want to put in anything liquid in there, so I'm sure is a perfect substitute.

  • So I'm gonna put two teaspoons of this.

  • And since this is homemade, it's a little more potent.

  • So if you're using store bought one, you might have to add a little extra.

  • I'm also going to add in half a cup off peanuts in here.

  • They give a wonderful crunch.

  • These are I've roasted at home, not salted.

  • So you know, it's just important to try everything before you actually add salt.

  • So I'm gonna You can crush it.

  • I'm just putting them whole because I just love it.

  • So you can also add in pumpkin seeds or sunflower seeds to Stace.

  • Fantastic.

  • So gonna mix it up makes it really well, and I'm gonna give it a shot.

  • Yeah, it is perfect.

  • I can that I'm sure is coming right through.

  • And you really want that?

  • You want that little bit of acidity.

  • It is beautiful.

  • I don't think I need any salt.

  • I think the beetroot had enough, but this would be a perfect time for youto add someone if you like.

  • So now what I wouldn't do that would take a little peace and make little Tiki's out of it.

  • If you make a little bigger ones, you can use them as burgers.

  • Their taste excellent are you can produce them a sliders.

  • They look so cute, but some chap knee, but put it on the bond.

  • But some chutney and that's it.

  • Now any time that I make cookies or cutlets or burger thing, I always make sure I put it in the fridge for a little while because that way they form up well and they don't disintegrate when I'm frying them.

  • So what are my keys that are ruled out here?

  • And over here I have meda or all purpose flour.

  • It's the one.

  • It's one tablespoon in about 1/4 cup off water, and all I've done is just mix it up.

  • Now this is It's like a based.

  • So what that's gonna do is it's going to glue everything together.

  • It doesn't fall apart.

  • And over here, I have some Banco.

  • You can also use Suji.

  • You can use regular bread crumbs you can use.

  • We can use cornmeal.

  • Someone take couple it over here.

  • But dip it into this on all sides, and I would have put it into the Banco.

  • I want a place it back here, do the same thing to the next one and carry on till the old gun.

  • All right, So these I'm gonna cover with a plastic wrap or a cling wrap, and I'm gonna put it in the refrigerator for at least an hour before I write.

  • And of course, I would have fried them right before they have to be soaked.

  • So the gutless have been in the fridge if we just pull them out.

  • So they make about 10 to 20 depending on the size.

  • So the sizes I made, they made exactly 15 off.

  • You may want to make a really small ones, which I have done a couple of times the day you can make about, um, you know easily about 20 of them.

  • And you wanna make a big size ones for burgers?

  • I'm guessing somewhere between seven.

  • And 10.

  • So this one about two inches in diameter, about about 15 of them.

  • So perfect.

  • And look how cute they look.

  • You can see the red coming through the Banco give It gives it a fantastic crunch.

  • And this is no replacing bank or honestly, I just love it.

  • Here you go.

  • I have the oil heating up.

  • The oil is ready.

  • You know.

  • You want it to be about half the depth off the kebabs.

  • Just gonna put it in gently.

  • And the robots almost like, already cooked.

  • So you just are sealing them.

  • This will be really, really fast to see the color changing.

  • Flip it around.

  • Just about a minute and 1/2 on each side.

  • And I have a plate with a paper towel first in first out rule.

  • This is done.

  • Pull it to the side, get all the oil out.

  • Place it on the paper, dog.

  • So the beetroot tikis are ready or the beetroot cutlets already.

  • I got to give it a shot and you can have it with Chuck.

  • Me?

  • You can have them by themselves.

  • Look at that.

  • Looks so good.

  • And I were tried with some chutney.

  • Our nothinto they are absolutely divine on what I like about them.

  • It's about the beetroot.

  • It's not about the potato, it's about the beach.

  • Shoot and Beecher to start, and you will know that Beatrice, stop by the looks of it, by the taste of it on the bank.

  • Oh, great.

  • It's a great crunch.

  • The textures, the peanuts, the onions.

  • Yeah, absolutely.

  • Yum.

  • So, of course, you can serve it with any of the green check knees.

  • You conserve it with the image of me or the tamarind chutney as well.

  • Or even with bus comes to work with ketchup or just by themselves.

  • They're so flavorful they're so juicy they're not.

  • Try, um, the perfect finger food, absolutely a malicious.

  • And like I mentioned earlier, they're so easy to freeze and keep on.

  • Just pull some out.

  • Anytime you have unexpected guests, or anytime your mood for them on DDE destroy them up and sell them.

  • They are so, so delicious.

  • So enjoy your meter ticking.

  • And don't forget to subscribe to our channel because you'll be the 1st 1 to know.

  • Anytime.

Hi.

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(Beetroot Tikki - Indian Vegetarian Recipe | Show Me The Curry)

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    林宜悉 發佈於 2021 年 01 月 14 日
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