Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Spread evenly with spatula over the choco-beetroot paste.for the crustCrush cookies into a fine consistency. Also, boil the beet root and grate it finely.Saute for a few seconds till both the dal become golden brown. While the oil is getting heated, take a small portion of the dough. Add the all spice powders, salt, chilli, and coriander leaves. Bake at 180°F for 8-10 minutes.Close the kadai with a lid for five minutes.Shallow fry the patties until both the sides of the cutlet turns golden brown by flipping.Add the chillies, garlic and tamarind, saute for a minute or so and turn off the stove. Knead gently until the whole thing forms a soft dough ball — don’t overwork or else the pastry will be tough when cooked. Lay over a large 24cm tart case and gently press into the edges, trim off any excessive pastry. Slightly press with your fingers to flatten out the patty. Preheat the oven to 180°C and bake the case for 15 minutes, then remove the beans and leave to cool.Allow the ingredients to cool down and once cool add to a mixer and add the beetroot pieces, salt and asafoetida and grind into a coarse paste. Spread the filling into the cooled tart shell. Now dip the prepared dough into the flour paste and roll until fully coated.Add the all purpose flour to a small bowl. When the beetroot cubes turn soft, add the curry leaves and the grated coconut and mix well. Add sufficient water to make a slightly runny flour paste and keep aside. Combine crumbs with butter and sugar.

Roll it into a log shape. Serve beetroot cutlet hot with your choice of chutney, dip or sauce. It can be enjoyed with hot rice and ghee, parathas, sandwiches, or as a dip.— Usha Naresh, home chef.Line the inside of the tart case with baking parchment and fill with baking beans, then chill again for 15 minutes.Add beetroot to the chocolate into a soft paste. Now, mix all the ingredients until well combined. Spread the bread crumbs in a plate for coating and keep aside. Dust off the extra bread crumbs. Stir through the sugar and beaten egg.Beetroot PoriyalIngredients200 gm beetroot, peeled and cut into small cubes½ tbsp oil1 tsp mustard seeds1 tsp urad dal2 dry red chillies, broken into two halves1 tsp grated ginger2 green chillies, slit into half2 tbsp grated coconut10-12 curry leavesSalt to tasteBeetroot PoriyalMethodTake a kadai and add half a tbsp oil and add mustard seeds, urad dal. Once done remove from the oil and place in a paper towel to remove excess oil. Turn the patty and make sure that the other side of the patty is also covered with bread crumbs.Wrap the dough in cling film and chill in the fridge for at least an hour to relax.Now, place it on top of the bread crumbs. Keep stirring the beetroot poriyal till it is cooked well and becomes soft. Cool before cutting. Roll the dough on a lightly floured surface to the thickness of a pound coin.Beetroot poriyal is ready and can be enjoyed with sambar rice, rasam riceBeetroot chutneyIngredients100 gm beetroot, peeled and chopped into small pieces2 tbsp oil1 tbsp urad dal1 tbsp chana dal10-12 red chilli dry1 tsp mustard seeds1 small marble size ball of tamarind2-3 pinches asafoetida1-2 pods of garlicSalt to tasteMethodTake a kadai, heat the oil and add mustard seeds and then add chana dal and urad dal. There is no need to add water as beetroot by nature has a high water content.

Add the sugar and salt and whisk until well mixed.for the fillingHeat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges.Beetroot CutletIngredients2 medium sized beetroot3 medium sized potato2 bread slices½ tsp salt½ tsp red chilli powder¼ tsp fennel powder¼ tsp coriander powder¼ tsp amchur powder or 1 tsp lemon juice¼ tsp garam masala powder¼ tsp chat masala1 green chilli, finely chopped2 tbsp coriander leaves, finely choppedAll purpose flour,for coatingBread crumbs, for coatingOil, for fryingBeetroot CutletMethodBoil the potatoes, roughly mash them and keep aside.Add the bread slices to a blender/mixie and grind into a dry powder.In a large mixing bowl mix the mashed potato, grated beetroot.The beetroot chutney is ready. In the meantime boil the beetroot and make a smooth paste in a mixer. Now, add the ground bread powder little by little and mix until you get a thick dough.Beetroot chocolate tartIngredientsfor the tart shell2 cups of all-purpose flour, plus more for dusting3 tbsp sugar¼ tsp salt3/4 cup unsalted butter, cold and small chunks1 large egg, separated2 tbsp ice water, plus more if neededfor chocolate ganache filling1 cup heavy cream½ cup milk1 cup dark chocolate (chopped) or choco chips½ cup boiled and smashed beetroot2 tbsp sugar¼ tsp saltfor the top crust2 cups of crumbled cookie (any kind of cookie)7 tbsp of butter3 tbsp powdered sugarBeetroot chocolate tartMethodto make the tart caseMix the cubed butter into the flour until the mixture resembles breadcrumbs.When the dal China Y ring Manufacturers turns golden brown, add red chillies, saute for five seconds and add the beetroot cubes, the grated ginger, green chillies, salt and turn the stove to medium flame as you stir the ingredients.Now heat oil in a pan for shallow frying and set the flame to medium.