Dil Se Dil Tak | Valentines Day Special | Sanjeev Kapoor Khazana

Beetroot tikkis served with orange juice and sour cream. Watch this video to find out how to make this recipe.

DIL SE DIL TAK
(BEETROOT TIKKIS WITH ORANGE AND SOUR CREAM)

Ingredients

2 medium beetroots, boiled, peeled and grated
3-4 tablespoons orange juice
Orange segments as required
Sour cream as required
1 tablespoon ghee + for shallow-frying
1 teaspoon cumin seeds
½ teaspoon crushed dried pomegranate seeds
1-2 green chillies, finely chopped
1 teaspoon coriander powder
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
½ teaspoon cumin powder
A pinch garam masala powder
1 medium avocado
Salt to taste
Juice of ½ lemon
Salted heart cookies as required
Few drops of tabasco sauce
Fresh pomegranate pearls as required
Fresh parsley sprig for garnishing
Red radish slices for garnishing

Method

1. Heat 1 tablespoon ghee in a non-stick pan. Add cumin seeds, dried pomegranate seeds, green chillies and sauté for 30 seconds. Add beetroot, mix and cook for 2-3 minutes.
2. Add coriander powder, turmeric powder, chilli powder, cumin powder, garam masala powder and mix. Add some water, mix and cook till it dries.
3. Deseed and scoop out avocado flesh in a bowl.
4. Add salt to beetroot mixture, mix and cook for a minute. Transfer in another bowl and cool.
5. Mash the avocado flesh, add lemon juice and mix well.
6. Add 1 tablespoon avocado mixture to beetroot mixture and mix well.
7. Heat some ghee in a non-stick tawa.
8. Line the worktop with a butter paper, place a heart shape mould on it and fill in ¼ of the mould with beetroot-avocado mixture to make heart shaped tikkis and demould.
9. Place heart shaped tikkis on tawa and shallow-fry till golden and slightly crisp from both sides. Transfer on the worktop.
10. Put spoonfuls of sour cream on a serving platter and place the heart biscuits on top of them. Place heart tikkis on top of biscuits.
11. Add tobasco to orange juice and mix well. Fill the mixture in a plastic tube and insert it inverted in a tikki.
12. Put pomegranate pearls and orange segments on the sides. Garnish with a parsley sprig and radish slices.
13. Serve immediately.

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