Beetroot Sev Tikki / Beetroot Cutlet Recipe

This easy to prepare beetroot sev tikki / cutlet is a perfect starter. We can also prepare sandwiches using these tikkis.

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Recipe Ingredients: 250 Grams Beetroot 250 Grams Potato 150 Grams Onion 4 to 5 Green Chilies 1 Cup Flatten Rice / Poha 1 Tbsp Curry Powder 1/2 Tbsp Garam Masala 1/2 Tbsp Turmeric Powder 1/2 Tbsp Chilly Powder 1 Tbsp Coriander Powder 1 Tbsp Ginger and Garlic Paste 2 Tbsp Butter 1/2 Cup Corn Flour 1/2 Cup All Purpose Flour / Maida Gram Noodles / Oma Podi Salt as per taste Oil for frying

Method:

1. Heat and wok on medium flame with 2tbsp oil. Add ginger and garlic paste and fry till raw flavor reduces.

2. Add finely chopped onion and chilies and fry till transparent. Once the onions turn transparent, add the spice powders and fry till the spices bloom and the strong flavors reduces. Make sure the spice powders dont burn and fry well.

3. Add 1/2 Tbsp salt to the onion masala and fry till light golden in color. Add beetroot and potato constantly stir and fry both the vegetables. Place the flame on lowerst setting, make sure the veggies dont burn.

Tip: Peel, grate and add the potato to a bowl of water directly making sure all  the starch is strained in the water. We can rinse the potato twice making sure the potato has less starch or no starch.

4. Cover and cook the beets on low flame do not add water. If you feel the veggies are burning at some point we can sprinkle water and cook the veggies till tender.

5. Beetroot contains lot of moisture the veggies will cook eventually. make sure the stir between 2 to 5 minute intervals.

6. Add the poha or avalakki to a mixer and grind to form a smooth powder. We can also use paper poha if you cannot find the thick poha.

7. Once the veggies have cooked place it on high flame and reduce the excess moisture content. We can add the ground poha to the beet mixture and mix well till the tikki mixture is formed place on low flame setting.

8. Once the dough is tight and can form desired shape, remove the tikki mixture from flame and allow to reach room temprature.

9. Once the beetroot reaches room temprature knead well, adjust the salt as per taste, knead well. Make even roundles slightly larger than lime size, using a lid or a cookie cutter form even cutlet shape and reserve.

10. Make a slurry with maida and corn flour reserve in a bowl, spread the sev on a plate and reserve.

11. Once the tikki is form dip the tikki in the slurry and roll it in sev, repeat the process twice and reserve a batch of five to six tikkis to fry.

12. Heat oil in a wok on low flame, allow to reach temperature. Once the oil is hot, drop few drops of batter in the oil, allow to fry and turn golden, drain and remove the batter.

13. Gently drop the formed tikkis in hot oil and fry on low flame for 5 minutes on each side or until the tikkis turn light golden in color, drain and serve the tikkis as hot as possible...Enjoy!

Whole Wheat Ragi Banana Cake Recipe

These Whole Wheat and Ragi Cakes can be prepared in a muffin tin. I really enjoyed these for breakfast with masala chai. 

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Ingredients:

1 Cup Ragi Flour (Finger Millet)

1 Cup Whole Wheat Flour

1/2 Cup Milk Powder

2 Cups Powder Jaggery

2 to 3 Ripe Bananas

1 1/2 Cups Oil

1 Tsp Cooking Soda

1 Tsp Baking Powder

1 Tsp Vanilla

1/4 Tsp Salt

Prep:

1. Measure and sieve the ragi flour twice.

2. Measure and sieve the wheat flour twice or thrice.

3. Measure and sieve the milk powder twice

4. Measure and sieve the powdered jaggery twice.

Method:

1. Combine and grind banana, oil, salt, baking powder and cooking soda. Prepare a smooth puree.

2. In a mixing bowl add the powdered jaggery and banana puree, combine and allow the jaggery to melt and form a smooth batter.

3. Preheat the oven at 170 degree for 15 to 20 minutes. Grease a 9 X 13 cake pan with oil and reserve.

4. Add the sifted flours to the prepared puree and fold to combine. In slow whisking method whip and combine to form a fluffy batter.

5. Pour the prepared batter into a 9 x13 cake dish. Spread the cake batter in a even layer. Break any bubbles and spread in a even layer.

6. Place the cake pan in the oven and bake at 180 degree for 15 minutes or until a knife inserted, comes out clean.

7. Demould the cake on a wire rack allow to reach room temp. Slice the cake and serve with ginger chai...Enjoy!

Pork Chorizo Masala Pav Recipe

Simplest breakfast pork chorizo pav. Pakka street shake recipe. People who do not consume pork can try this same recipe with chicken chorizo or soya chorizo but taste is not the same. I personally enjoy the smoky flavors and tangy masala in chorizo.

Chorizo Pav Recipe Video

Ingredients:

10 Beads Chorizo 

1/2 Cup Onion 

1/2 Cup Tomato

1 Green Chilly

1/4 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder

Salt as per taste

Lime Juice Optional

Method:

Boil 2 cups water in a wok. 

Add the chorizo beads to the water allow to soak for 30 minutes.

Once the chorizo beads swell, using a scissor chop into tiny pieces and remove the threads.

Add the chopped chorizo back to the same water. 

To the chorizo add onion, tomato, chilly, chilly powder, coriander powder and turmeric powder.

Adjust salt as per taste and place the wok back on low flame allow the excess moisture to evaporate completely and the chorizo to cook till well done.

If your in a hurry place the chorizo on medium flame.

Once the onion and tomato starts to form a masala the oil will separate. Gently press the spoon on chorizo to release more flavors in the masala and fry till desired consistency.

I like my chorizo masala slightly moist. Once the masala is done layer it inside a pav bun or serve with toast and enjoy 😉

Food Tasting at Western Terrain Coffee Roasters Cafe - Bengaluru

Western Terrain Coffee Roasters - Bengaluru a must visit cafe for coffee enthusiasts.  Freshly brewed 100% Arabica & Robusta coffee, is served both in hot and cold coffee. Home grown coffee from coorg is making wave among locals who flock to pack and taste their coffee and food, set at an affordable price.  WTC is located at #746, Union Bank Circle, AGB Layout, Chikkabanavara  post, Jallahalli, Bengaluru. Café is open on all days from 7.30am to 11.30pm. 

About WTC: 

Founder of Western Terrain Coffee Roasters Mohankumar B.P is all about coveting to watch his passions take shape. He has a great experience of more than two decades working with the healthcare sector before he decided to step into explore his own business. While he understands the evolving palate has a penchant for great tasting coffee, he discerns why a great looking and tasting menu has to accompany it too.

He is meeting this need head-on with a well-curated selection of coffee pours and drinks along with delectable bites that will for sure make you want to devour them! Well aware that great tasting food and beverages speak the strongest for the brand that endorses them. Mohankumar makes best use of his extensive experience in coffee-making as a third generation coffee farmer from the grand plantations atop the mountainous ranges of Coorg.

Now, through his cafe he has set his eyes on pouring his love for food and beverage into palates that are in turn filled with smiles of all those heading the Western Terrain way. Along the process, He has a great vision of elevating the small time farmers who grow coffee across South India. He not only plans to  buy the coffee from the small time coffee growers but also roast it and distribute among the retail buyers just like what he does with his own plantation back in Coorg.

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Ambience:

Decent seating both indoor and outdoor. Not noisy at all very calm and peaceful environment. No jazzy music to divert, one can enjoy food, coffee and also work for a while or finish his or her group studies here. I saw many students joining here for group studies.

Food:

WTC has choicest signature range of cappuccino, frappe and latte selection with hazelnut, saffron, vanilla and more flavor options all prepared at their estate. One can choose hot and cold coffee options.  Tea section has selective choices of masala chai, blue teas and so on...

Apart from coffees and teas I must talk about the thick milk shakes served here…red velvet, chocolate, mango, kiwi and avocado is simply superb these thick and frothy shakes  pairs well with zinger burgers, club sandwiches and pastas. The combos are huge hit here… younger crowd flocks here to pack a few shakes and bites after school and college.

Coffee is always paired with idli and dosas in southindia it is a tradition , here they serve egg dosa, onion dosa, masala dosa, davangere benne dosa, cheese dosa, open dosa and thatte idly for breakfast who enjoy a classic filter coffee with  their breakfast. The coffee is also served in a traditional brass coffee tumbler.

Here's what I got to taste...

Zinger Burger: Crispy chicken breast patty, layered with lettuce, cucumber, onions, tomato and special sweet chilly sauce is perfectly sandwiched inside a fluffy bun was special. Well balanced flavors and taste...

WTC Club Sandwich: Grilled toast sandwiched with peppery chicken patty mince, fresh coleslaw, egg omelete, house mayo and peri peri sauce. Served with side of fries and chicken nuggets. Sufficient combo meal for two.

Veggie Sandwich: Panini grilled sandwiched with crispy potato patty, corn, olives and crinkle chips. Loaded with freshly sliced veggies this sandwich was filled and packed with flavors. 

WTC Mojito: Freshly blended watermelon, pineapple mint juice topped with sprite. Very refreshing mojito packed with mint flavor. 

Chicken Alfredo Pasta: Penne pasta tossed with herb grilled chicken and with creamy white sauce. Very creamy and cheesy. Meal on its own. Chicken and pasta was cooked to perfection.

Elbow Pasta in Arrabiata Sauce: This was a veggie delight. Sauce used in this was tangy and loaded with veggies and cheese the herbs, veggies and pasta literally tingled my taste buds...

Crunchy Frappe: Thick cold coffee. 100% arabica brewed coffee used in this frappe. Whipped with oreo cookies, chocolate ice cream and chocolate sauce the cold coffee was satisfying after a spicy treat.

Health Drink: Energy boosting drink, prepared with whey, almonds and honey

Red Velvet Shake: Thick milkshake prepared with redvelvet cake and vanilla icecream...

Hot Chocolate Fudge: Chocolate fudge layered with brownie and vanilla icecream...

Hazelnut Cappuccino:  Thick and creamy hazelnut coffee is also prepared with 100% arabica coffee...

Royal Falooda: Loaded with fruits, nuts, falooda and pista icecream is a must try if your in a group...

3 in 1 Sunday: Choosing icecream flavors of choice which is loaded with nut and fruits...

Concluding and Coining the phrase, “Vocal for Local”,  trying my best to support farmers is the need of the hour for the nation to come together to encourage local businesses and products. Hope to post more and more informative reviews thank you so much supporting me across all social media platforms.