This Beet Chicken Recipe will guide you in making a delicious beetroot dish that everyone will like.
Watch this Masala TV video to learn how to make Beet Chicken and Mocha Almond Fudge Cheese Cake Recipe. This show of Food Diaries with Zarnak Sidhwa aired on 9 June 2020.
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Beet Chicken:
Ingredients:
Chicken ½ kg
Salt 1 tsp
Turmeric powder ½ tsp
Chili powder 1 tsp
Hot sauce 1 tbsp
Lemon juice 1 lemon
Oil to fry
Beetroots, boiled and grated 3
Onion, sliced 1
Ginger and garlic paste 2 tbsp
Salt 1 tsp
Sugar 1 tsp
Chili powder 1 tsp
Slitted green chilies 2-4
Green peas ½ cup
Oil as required
Method:
Marinate chicken with salt, turmeric powder, chili powder, hot sauce, lemon juice and then shallow fry in hot oil and set aside. In same pan, add little more oil and sliced onion, slitted green chilies and sauté. Add ginger garlic paste and fry, add grated beetroot and cook for 5-6 minutes and add the fried chicken and mix. Add Salt, sugar, chili powder, blanched green peas and water, cover the lid and let it cook. Transfer to a plate and garnish with beetroot slices and sliced lemon. Serve it with fried rice.
Mocha Almond Fudge Cheese Cake:
Ingredients
Base:
Chocolate cookie crumbs 1⅓ cups
Sugar 3 tbsp
Melted butter ⅓ cup
For the cheesecake:
Cream cheese 1 ½ cups
Sugar 1 ¼ cups
Eggs 3
Vanilla essence 1 tsp
Cream ¾ cup
Chocolate, melted 3 oz
Cream ½ cup
Coffee powder 1 ½ tbsp
Ganache Topping:
Cream ¼ cup
Dark chocolate ¾ cup
Toasted slivered almonds ½ cup
Method:
Mix together the cookie crumbs, butter and sugar and press evenly into the bottom of a greased spring form pan. To prepare filling, heat the ½ cup of cream on low. Dissolve the coffee powder into the cream and set aside to cool. This will be added to the cheesecake batter later. Beat together the cream cheese and sugar until well combined. Add the eggs one at a time, beating well after each addition. Blend in the vanilla essence and ¾ cup cream. Divide the cheesecake batter into two equal portions. To the first half stir in the melted chocolate and pour onto the prepared cookie crumb base. To the second half of the batter blend in the cooled coffee and cream mixture that was prepared earlier. Carefully spoon this slowly over the chocolate layer already in the spring form pan. Bake at 160 degrees C for 60-70 minutes. Put a tray full of water next to the pan, so that the steam will help the cheesecake to cook well. Once 70 minutes are over, close the oven but do not be tempted to open the oven door for even a sneak ! it will result in cracks on your cheesecake. Let cool in oven for few hours. Then remove and chill preferably overnight. To prepare the ganache, melt together the cream and chocolate. Pour over the cooled cheesecake. Garnish with the toasted slivered almonds. Chill again and serve.
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