Dil Se Dil Tak

Ingredients list for Dil Se Dil Tak

• 3 medium Beetroots boiled, peeled and grated
• 3-4 tablespoons Orange juice
• as required Orange segments
• as required Sour cream
• for shallow frying Ghee 1 tablespoon +
• 1 teaspoon Cumin seeds
• ½ teaspoon Dried pomegranate seeds (anardana) crushed
• 1-2 Green chillies finely chopped
• 1 teaspoon Coriander powder
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• ½ teaspoon Cumin powder
• a pinch Garam masala powder
• 1 medium Avocado
• to taste Salt
• ½ Lemon
• as required Salted cookies heart shaped
• drops Tabasco sauce few
• as required Fresh pomegranate pearls
• for garnishing Fresh parsley sprig
• for garnishing Red radish sliced

Method

1. Heat 1 tablespoon ghee in a non-stick pan. Add cumin seeds, dried pomegranate seeds, green chillies and sauté for 30 seconds. Add beetroot, mix and cook for 2-3 minutes.
2. Add coriander powder, turmeric powder, chilli powder, cumin powder, garam masala powder and mix. Add some water, mix and cook till it dries.
3. Halve avocado, remove seed, scoop out its flesh and put into a bowl.
4. Add salt to beetroot mixture, mix and cook for a minute. Transfer into another bowl and cool.
5. Mash the avocado flesh, add lemon juice and mix well.
6. Add 1 tablespoon avocado mixture to beetroot mixture and mix well.
7. Heat some ghee in a non-stick tawa.
8. Line the worktop with a butter paper, place a heart shape mould on it and put beetroot-avocado mixture in it upto ¼ full to make heart shaped tikkis.
9. Gently dislodge the heart shaped tikkis, place them on the tawa and shallow-fry, gently turning sides, till golden and slightly crisp on both sides.Drain and keep themon the worktop.
10. Put spoonfuls of sour cream on a serving platter and place the heart shaped cookies on top of them. Place heart shaped tikkis on top of the cookies.
11. Add tobacco to orange juice and mix well. Fill the mixture in a plastic pipette and insert it in the tikki kept in the centre.
12. Put pomegranate pearls and orange segments on the sides. Garnish with a parsley sprig and radish slices.
13. Serve immediately.