Chukandar Ki Galouti

Name: Chukandar Ki Galouti
Yield: Serves 4
Cuisine: Indian
Ingredients: 5 cloves garlic, chopped; 1 tablespoon freshly squeezed lemon juice; 4 green chiles, stemmed and chopped; 1-inch (2½-cm) piece fresh ginger, chopped; ½ cup (100 grams) ghee; ¾ teaspoon table salt; 2¾ pounds (1.3 kg) beets, peeled and grated; ½ teaspoon caraway seeds; ¼ teaspoon garam masala (spice mix); ¼ teaspoon ground green cardamom; ¼ teaspoon ground black pepper; ½ cup (60 grams) finely ground cashews; ½ cup (90 grams) grated khoya/mawa (unsweetened solid condensed milk); ½ cup (90 grams) grated khoya/mawa (unsweetened solid condensed milk); ¼ cup (50 grams) roasted chana dal (split Bengal gram), finely ground; 2 tablespoons charoli/chironji (melon seeds) optional; 2 tablespoons charoli/chironji (melon seeds) optional; 2 tablespoons kewra (screw pine) water; Vegetable oil

Beet kebabs

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Take care when handling the beet mixture; all the ingredients are delicate and require just the right amount of pressure when you are forming the patties. Charoli seeds, called for here, are tiny almond flavored seeds commonly used to garnish desserts and in meat dishes.

Ingredients

½ cup (100 grams) ghee
2¾ pounds (1.3

Asia
India
Starter
Gluten-free

Method

Place a nonstick saucepan over medium heat and add 2 tablespoons of the ghee. When small bubbles appear at the bottom of the pan, lower the heat to low and add the beets and salt, and sauté for 5 to 6 minutes, stirring frequently. Add the lemon juice and stir. Sauté for 15 mi