Recipe of Favorite Exotic Beetroot Kebabs with Cashew Pesto

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The ingredients needed to make Exotic Beetroot Kebabs with Cashew Pesto:

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

It is a delicious vegan alternative to traditional pesto. This vegan spinach cashew pesto has many uses, and it takes less than five minutes to whip together. You can use any kind of cashew. I like to use the roasted salted cashew pieces.

Instructions to make Exotic Beetroot Kebabs with Cashew Pesto:

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.

You can use any kind of cashew. I like to use the roasted salted cashew pieces. But if you want unsalted, just adjust the amount of salt at the end. This is so simple yet amazingly delicious!!! Use it on pasta, chicken, fish or spread on crackers or crostini!!!

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