Good Idea to Preparing Tasty Exotic Beetroot Kebabs with Cashew Pesto

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To cook an unforgettable Exotic Beetroot Kebabs with Cashew Pesto, here are the ingridients needed:

1. Prepare To of make panner:.
2. Prepare 500 ml of full fat milk.
3. Take 1/4 cup of curd.
4. You need 1 tbsp of vinegar / lemon juice.
5. You need to taste of Salt.
6. Provide To of make kebabs:.
7. Use 1 cup of grated panner.
8. Prepare 1 cup of grated beetroot.
9. Use 1/2 cup of grated carrot.
10. Use 1 of medium sized boiled potato.
11. Take 1/4 cup of boiled & crushed sweet corn.
12. Take 1/2 tsp of ginger chilli paste.
13. Take 1/2 tsp of red chilli flakes.
14. Prepare 1/2 tsp of oregano.
15. You need 1/2 tsp of chat masala.
16. Take 2 tbsp of corn flour (for binding).
17. Provide 1 tsp of lemon juice.
18. You need Pinch of black pepper power.
19. Provide to taste of Salt.
20. Prepare Handful of fresh coriander leaves.
21. Provide To of make cashew paste:.
22. Provide 1 cup of cashews (socked overnight).
23. Prepare 1 cup of coriander.
24. Use 2 tbsp of desiccated coconut.
25. Get 1 of green chilli.
26. You need 1 inch of ginger.
27. You need 1 tsp of lemon juice.
28. Take to taste of Salt.
29. Get Pinch of black pepper powder.
30. You need As required of Water.
31. You need To of fry kebabs:.
32. You need 2 tbsp of cornstarch.
33. Get 2 tbsp of water.
34. You need 1/2 cup of flattened rice powder.
35. Use As required of Oil for deep frying.

After preparing the materials, next you are ready to prepare your tasty Exotic Beetroot Kebabs with Cashew Pesto by following the instructions on this section:

1. To make panner:.
2. First take a pan and add milk into it..
3. Boil the milk on medium flame..
4. Stir occasionally to ensure that the milk doesn’t get scorched at the bottom..
5. Meanwhile take a small bowl, add curd, vinegar and salt into it..
6. Mix it very well..
7. Also spread the muslin cloth over the strainer..
8. And place this strainer over a large bowl..
9. When the milk comes to a boil, slow down the flame and pour the curd mixture slowly into it and stir it..
10. When milk starts curdling turn off the fame..
11. Stir it until you see the entire milk begins to curdle..
12. If milk doesn’t curdle fully then you can add more lemon juice or vinegar into it..
13. Now pour this mixture into the strainer..
14. To stop cooking process pour some water on the mixture..
15. Now take the cloth and squeeze it with your hands and remove all the extra water..
16. Now knot and hang this cloth for 30 minutes..
17. After that take the panner in panner making container and close the lid..
18. Press down the lid by putting some heavy object on it..
19. Now keep it for 1 hour after that put the container in fridge..
20. You can store this panner for 1-2 days in fridge..
21. To make kebabs:.
22. First remove the panner from fridge and grate it..
23. Now take a large pot. Add grated panner, beetroot, carrot, boil and mashed potato, boil and crushed corn..
24. Make sure Squeeze out all the extra water from vegetables..
25. Now add ginger chilli paste, chilli flakes, oregano, salt, black pepper, chat masala, lemon juice and coriander leaves and mix it very well..
26. Now for binding add corn flour and mix it..
27. Now take the small ball sized of mixture and roll it and flat it using your fingers and give it shape of Kebabs..
28. By following same method make all the kebabs and keep it into fridge for 30 minutes..
29. Meanwhile take a small bowl add cornstarch and water into it and by mixing it well make slurry..
30. For outer layer of kebabs crush coarse flatten rice into food processor..
31. Now take a frying pan and add oil into it..
32. Let the oil turns hot..
33. Remove kebabs form fridge..
34. Take a kebab and dip it into cornstarch slurry and immediately cover it with flatten rice powder..
35. You can also use bread crumbs and oats powder at this stage..
36. Dip and cover all the kebabs..
37. Now deep fry it on medium flame until golden brown..
38. Remove it into kitchen paper towel and keep aside..
39. To make cashew pesto:.
40. Take a food processor..
41. Add cashews, chilli, ginger, desiccated coconut and half of the coriander leaves..
42. Crush it..
43. Now add water as require and crush it again..
44. Take it into one bowl and add salt to taste, lemon juice and black pepper powder and mix it well..
45. Now add remaining coriander leaves and mix it..
46. To serve.
47. Assemble kebabs and pesto into serving plate and serve it..
48. Exotic Beetroot Kebabs with Cashew Pesto is ready to be serve..

Recipe : Exotic Beetroot Kebabs with Cashew Pesto

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