QUINOA AND BEETROOT TIKKI

INGREDIENTS: Beetroot 2, Quinoa boiled 50 gm, Ginger 10 gm, Green Chilli 5 gm, Mashed potato 40 gm, Cumin powder 10 gm, Red chilli powder 5 gm, Coriander powder 10 gm, Roasted chana powder 20 gm, Olive oil 20 ml, Salt 7 gm

METHOD:

Clean the beet roots and take the mince out of it. In fry pan, add a little olive oil and saute ginger, green chilli and beetroot. Add dry powdered spices and saute. Now add boiled quinoa, mashed potato, roasted chana powder and salt. Saute until it becomes thick in consistency. Now let it cool down. Make the tikki shape and shallow fry it in a medium pan until it gets golden brown from both sides.

Recipe by chef Nishant Choubey. olive oil 120ml, Lemon 2, Salt to taste, Pepper to taste

METHOD: Pressure cook millet and quinoa for 20-25 minutes or until fluff. Drain the water and allow it to cool. In a large bowl, add everything and mix well to combine. Check for seasoning, garnish with reserved pomegranate seeds and serve cold.

Recipe by chef Alok Verma, The Imperial New Delhi of olive oil in the batter and stir till it forms into a thick batter.

Take multi grain bread, soak it in the batter and deep fry it in olive oil till pakodas turn brown, you can also add spinach, mushroom, paneer or brinjal into the batter to make them healthier and do away with bread. Sprinkle chaat masala over them and Serve pakodas hot with green mint and tamarind chutney.

Recipe by chef Sanjay Kumar, Tivoli Garden Hotel, Chattarpur

PHOTO: ISTOCK