If you want to seriously impress, this appetizer is the one to make. The rosette shape is created with a handheld rosette waffle iron.
Ingredients
2 ½ cups water
1 cup chopped beets
1 cup gram flour
¼ cup chopped coriander
1 egg
1 tsp salt
½ tsp garlic puree
Canola oil for frying
Preparation
In a saucepan, bring two cups of water to a boil. Add the beets to the saucepan and cook for about 20 minutes or until the beets are tender. Remove from heat and let the beets and water cool.
Place the cooled beets and water from the saucepan into a blender. Add half a cup of cold water to the blender and puree.
In a mixing bowl, combine the gram flour, coriander, egg, salt, garlic puree, and pureed beet mixture.
In a small pot, heat oil over medium to high heat. Place the waffle iron into the pot to heat for one minute.
Holding the handle of the waffle iron, dip the iron into the batter, ensuring it does not go above the edges. Hold it in the pot of oil for about 30-50 seconds or until the batter is cooked.
If the rosette is detached from the waffle iron, remove it and place on a paper towel–lined tray to absorb the excess oil. If it did not detach, remove the rosette by gently prying it off with the tip of a knife and place on the tray.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
Vancouver and the Lower Mainland have so many diverse options and international cuisines to choose from – we are extremely lucky in our foodie quests in British Columbia. Here’s a list of some of Vancouver’s newest, award-winning restaurants that are definitely worth a visit. Your palate will thank you afterwards, as you’ll be blown away – bon appétit!
