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- Root vegetables
- Potato side dishes
This is an African vegetarian dish, known in Ethiopia as Key sir alicha. It is made with beetroot, potatoes, onions, garlic and ginger.
6 people made this
- 4 tablespoons rapeseed oil
- 1 onion, diced
- 1/2 teaspoon salt, divided, or to taste
- 1 1/2 teaspoons minced fresh garlic
- 1 1/2 teaspoons minced fresh ginger (optional)
- 2 large beetroot, diced
- 235ml water, or more as needed
- 4 large potatoes, diced
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add diced beetroot and stir to combine. Pour water over mixture and sprinkle 1/2 teaspoon salt; bring to the boil.
- Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beetroot are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.
Reviews & ratingsAverage global rating:(10)
Reviews in English (6)
by Natalie Rowland
Made this for my significant other, who is Ethiopian, and he said it was better than the Ethiopian restaurant he frequents. Used red onion (half cup instead of whole onion) instead of yellow but not sure that made any difference. Added jalapenos at the very end-22 Jan 2019
by Kyla Duffy
I've made this a few times for Ethiopian friends, and they loves it. I like it with a lot of ginger but was told that's not authentic.-12 Jun 2017
by Kate O'Neill
Yum! Happened to have all the ingredients one night so I threw this together. Omitted the optional ginger and added a bit of garlic salt and a squeeze of lemon - tasting as I went. Also used peanut oil by accident (picked the wrong bottle out of the pantry - oops!), will use again. Overall a simple side I'll make whenever I find myself with all the ingredients.-07 May 2017
Beetroot and Potato Gratin
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Serves: 4 Ready in: 15 to 30 mins
Serves: 2 Ready in: Under 15 Mins
Serves: 8 Ready in: 60 mins +
Serves: 4 Ready in: 60 mins +
Serves: 4 Ready in: 60 mins +
Serves: 4 Ready in: Under 15 Mins
Try out this baked beetroot tikki recipe to get the best of taste and nutritionBake your beetroot tikki to ensure it is a healthier variant of our beloved delicacy! Image courtesy: Shutterstock
We all love some classic Indian street food, don’t we? One of the most loved street food items is the tikki. The spicy goodness goes well with our favourite hari chutney , and is a gastronomical treat we all crave from time to time. However, the amount of oil that goes into the preparation of a tikki is scary, and keeps many fitness-conscious people away from enjoying it guilt-free!
To overcome this dilemma between health and hunger cravings, we have a recipe for you that strikes the perfect balance! This baked beetroot tikki recipe is low on oil but high on taste. What’s more, the star ingredient — beetroot — has multiple health benefits for you.
You see, beetroot which is often called chukandar in Indian households, is a great source of fibre that ensures your digestive system stays healthy. The vegetable contains a high content of antioxidants known as alpha-lipoic acid, which help neutralize the action of free radicals and delay cell ageing. In spite of being low on calories, beetroots have a considerable amount of vitamins — A, C, B6 and folate, which are needed by your body to stay healthy. So, it’s one of the best ingredients to pick out to make tikki !
Tasty bhi, healthy bhi! Beetroot tikki recipe has got it all. Image courtesy: Shutterstock
Here are the ingredients you’ll need:
– 2 beetroots
– 1 potato, sliced
-½ onion, finely chopped
– 1 tsp ginger garlic paste
-1 cup bread crumbs
-½ tsp garam masala
-¼ tsp cumin powder
-¼ tsp coriander powder
-½ tsp turmeric
-½ tsp red chilli powder
-½ tsp dry mango powder or chaat masala
-¼ tsp black pepper
-2 tbsp cornflour
-1 tbsp all-purpose flour
-Olive oil, as per requirement
-Water, as per requirement
-Salt, according to taste
Here’s how to prepare it:
Step 1: Start with chopping the onion. In the meantime, you should start boiling the potatoes.
Step 2: Next, grate the beetroots, and squeeze out the juice. Also, peel the skin off the potatoes and mash them. Mix the grated beetroot with the mashed potatoes. Add the onion to this mix.
Step 3: Now, add ginger garlic paste, garam masala, cumin powder, coriander powder, turmeric, red chilli powder, dry mango powder, black pepper and salt to the beetroot, potato and onion mix.
Step 4: Add ¼ cup of breadcrumbs to this mix, and combine all these ingredients to ensure the dough for the tikki is well-formed.
Step 5: Next up, prepare the batter for these tikkis . Use the cornflour, all-purpose flour and salt for it. Add water to these ingredients. You can also add a pinch of black pepper to enhance the spicy flavour. Ensure that the batter is free of any lumps and flows freely.
Step 6: Using the dough prepared, shape the tikkis . Dip the tikki in the batter, and then cover it with bread crumbs. Brush it with olive oil.
Step 7: Preheat the oven or air fryer to 180 degree celsius and bake! 20 to 25 minutes are all you need for your baked beetroot tikki.
Have the baked beetroot tikki , while it’s still hot and pair it with hari chutney for the best experience!
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Best roast potatoes – Recipe
This is how to make perfect crispy roast potatoes . You can swap the lard for duck or goose fat for equally delicious results.
10 large King Edward potatoes, peeled, cut into large chunks
50g/1¾oz lard, dripping or vegetable oil
2 pinches sea salt
Preheat the oven to 200C/180C Fan/Gas 6.
Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften.
Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.
Melt the lard in a deep flameproof roasting tray on high heat and fry the potatoes on each side until they begin to brown.
Sprinkle with salt, to taste, and roast for 30 minutes, or until starting to colour.
Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.
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How To Make Aloo Manchurian | Aloo Manchurian Recipe:
This particular recipe has been shared by food vlogger Parul Jain on her YouTube channel Cook With Parul. Besides sharing the tips and tricks to make a crispy, spicy aloo Manchurian, she also informed that these potato Manchurian balls can be stored in an air-tight container for up to 7 days. So, without further ado, let's get into the recipe:
Step 1. Peel the potatoes and put them in a bowl filled with water. Keep another bowl with clean water by the side.
Step 2. Grate the potatoes and put them in clean water. Wash them well twice-thrice with clean water.
Step 3. Now take the washed grated potatoes in a bowl and add black pepper, Kashmiri red chilli powder, garam masala powder, salt, ginger-garlic paste, maida and cornflour. Bind everything together softly and do not add water.
Step 4. Make small balls out of the mix and deep fry.
Step 5. After letting the Manchurian balls cool for a while, deep fry once more.
Step 6. Now, take a fresh kadhai and oil in it.
Step 7. As the oil heats up, add ginger, garlic and green chillies in it. On high flame, stir fry for some time.
Step 8. Add onions and saute for a minute and bell pepper in it.
Step 9. Add black pepper powder and salt, spring onion and saute. Make sure the crunch of all the vegetables retains.
Step 10. Add soya sauce, red chilli sauce and tomato ketchup and vinegar and mix everything on medium flame. Add some water if needed.
Step 11. Add corn slurry to get the perfect thick consistency. And our Manchurian sauce is ready in just a few minutes.
Step 12. Add the Manchurian balls, toss once and switch off the flame. Garnish with spring onion and serve.
- 8 raw beetroot (about 1kg), trimmed but not peeled
- 2 sprigs rosemary
- 4tbsp extra-virgin olive oil
- 1kg large white potatoes (such as Maris Piper or King Edward), peeled
- 1tsp cider vinegar
- 200ml whole milk
- 100g unsalted butter, plus extra for toasting the oats
- 2-3tbsp creamed horseradish
- 3tbsp jumbo oats
- 1 clove garlic, bashed
- 4 sprigs thyme, leaves stripped
- 1 small handful flat-leaf parsley, leaves picked
- 1 small handful fennel tops, if available
Garlicky Beetroot Soup
garlicky beetroot soup recipe | healthy Indian garlic beet soup | beet soup with garlic |
garlicky beetroot soup is sure to win your heart with its lovely colour, irresistible creaminess and zesty flavour. Learn how to make healthy garlic beet soup .
Healthful garlic is a surprise addition to this soup, but blends beautifully with dainty beetroot, which is another interesting reservoir of nutrients in this healthy Indian soup . Beetroot helps improve your looks, with better complexion and hair. Betacyanin, the antioxidant in beetroot, helps to reduce the cholesterol levels and protect the heart too.
To make garlicky beetroot soup , combine the beetroot with enough water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Drain out the excess water and keep aside to cool slightly. Peel the beetroot and roughly chop them. Combine the chopped beetroot with 1 cup of water in a mixer and blend into a smooth mixture. Keep aside. Heat the butter in a deep non-stick pan, add the whole wheat flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk, mix well using a whisk and cook on a medium flame for 1 minute or till no lumps remain, while stirring continuously. Add the beetroot mixture, garlic paste, salt, pepper and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately.
This beet soup with garlic is sure to win your heart with its lovely colour, irresistible creaminess and zesty flavour. Despite not using potatoes or cream, it is much creamier than you would expect, thanks to the addition of wheat flour. By skipping the straining of this soup, much of the fibre has been retained to help you maintain a healthy gut.
Garlic, on the other hand, is known for its heart benefiting and antimicrobial properties due to the presence of its sulphur compound allicin. Use of low fat butter and low fat milk, further helps in keeping its calorie count under check, thus this beet soup with garlic can be relished by weight watchers, women with PCOS and heart patients. With no addition of sugar, a small portion can be enjoyed by diabetics as well.
Tips for garlicky beetroot soup . 1. Select beetroots which are firm and small with fresh greens attached. The beetroot should have a pale brown outer skin covering, should be smooth and free from any cuts, blemishes or other damage. 2. Pay close attention to sautéing wheat flour at step 6, as it tends to burn quickly. 3. At step 7, stir continuously to avoid lump formation.
Enjoy garlicky beetroot soup recipe | healthy Indian garlic beet soup | beet soup with garlic | with step by step photos below.
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Below you can find a list of some of our favourite hacks to help you elevate your BBQ experience in some exciting, practical ways.
- Let your BBQ heat up properly (it will take at least 20mins). If the coals are still burning rather than glowing, your food will burn too
- Add a handful of herbs (like lemon grass, rosemary or lavender) to burning coals to give food an extra kick as it cooks
- Use a sprig of rosemary as skewers, not only will it look great , but it also infuses the meat with lots of flavour!
- Make sure you have two sets of cooking utensils and containers when cooking on the BBQ to avoid cross-contamination between raw and cooked food
- If you're looking for an alternative to using wire brush to clean your BBQ grill, use half an onion!
Allow the grill to heat up, pierce the half onion with a fork and rub the cut-side down along the grill grates
- Take meat out of the fridge 15 minutes before cooking and it will cook more evenly, the outside is less likely to burn before the middle is cooked to your culinary perfection
- Use fresh herb sprigs and tie them to the end of a wooden spoon and use as an aromatic brush. Rosemary branches work best but thyme, oregano and sage work best too!
- Avoid continually flipping the meat on your BBQ or pressing down with a spatula as juices and flavours escape, losing its juiciness
- Have a small spray bottle filled with water by the BBQ, so you can damp down the coals if any flames appear
- After cooking on your BBQ extinguish the burning coals with water and leave for a few hours until they are completely cold
- 1 kg floury potatoes
- 1 head of garlic
- 4 tablespoons milk (60 ml)
- 50 gram butter
- 2 tablespoons cream (30 ml)
- pepper and salt to taste
&uarr click on the photo to enlarge
- Potato peeler
- Fine sieve and a ladle or potato masher
- Chef's knife + cutting board
- 1 large pan
- Tin foil
View the original recipe via:
Preparation -- 20 minutes
PRE-HEAT the oven to 220 degrees Celsius or 430 degrees Fahrenheit. REMOVE the bottom of the garlic head with a chef's knife and then wrap the whole garlic head with tin foil.
ROAST the garlic in the oven for at least 20 minutes, check if they're soft enough and let them cool off until you can handle the garlic with your hands. Meanwhile, PEEL the potatoes and rinse with cold water.
Slice the potatoes into pieces. By doing this you will lower overall cooking time because the potatoes will cook faster. Put a large pan on high heat, add the potato slices along with cold water. T
he potatoes have to be covered by water for at least 1 inch. Add half a teaspoon of salt to the water. Be sure to have the heat all the way up.
Mashed potatoes with roasted garlic
Finishing up the mashed potatoes with roasted garlic -- 15 minutes
When the water starts boiling reduce heat to medium-low. Let it simmer for about 10 to 15 minutes until you can easily poke through the potatoes with a fork. DRAIN the potatoes and press them through a fine sieve using the ladle.
The easiest way is to get a spoonful of drained potatoes at a time. This way your mashed potatoes will be very smooth without any lumps. ADD butter, cream and milk to the mashed potatoes and squeeze in the soft roasted garlic.
You can add as much butter, cream and milk as you like. The more you'll add the smoother and creamier the mash will be. Season with pepper and salt.