Spice it up with these recipes

Ritu Chaturvedi
Filed on February 7, 2020
Beet the Heat Cutlets, Licorice and Tomato Soup and Spicy Chocolate Cake with Hot Raspberry Sauce

Love is in the air may sound clichéd, but that's what Valentine's Day is all about. So, spice up your life with these delights

Beet the Heat Cutlets

Prep time: 40 mins
Serves: 2

Ingredients
2 medium beetroots
1 small potato, boiled & peeled
¼ cup walnuts, crushed
1 green chili, finely chopped
¼tsp wasabi paste
1tbsp grated ginger
7-8 dry curry leaves, crushed
2-3 cloves
1 stick cinnamon
Salt to taste
Oil for shallow frying

Method
Boil the beetroot with cinnamon and cloves. Remove from heat and cool completely. Peel the skin of the beetroot and grate into a mixing bowl. Grate boiled potato to the same bowl and mix well. Add curry leaves, ginger, green chili, wasabi, salt and walnuts. Mix well and chill for 20 minutes. Shape the mixture into heart shapes using a cookie cutter. Heat a flat pan, smear with oil and shallow fry the cutlets on both sides. Serve hot with salad and dips.

 

Licorice and Tomato Soup

Prep time: 52mins
Serves: 2

Ingredients
4-5 medium-sized beef tomatoes
1 stick licorice
2tbsp coriander seeds
1tsp oregano
1tbsp peppercorn
1tbsp sugar
Salt to taste
2tbsp olive oil
2tbsp fresh cream
1tsp red chili flakes, optional
2½ cups hot water

Method
Wash and wipe the tomatoes, then slice into thick rounds. Heat a grill pan, arrange the slices, and drizzle olive oil on them. Add all the spices to this and cover and cook on low heat for 30 minutes. Remove the lid, add salt, sugar and hot water and cook for 10 more minutes. Remove and cool. Blend in the blender till smooth. Pass through the sieve and heat again. Adjust the consistency if required. Serve hot with grilled bread, topped with cream and chili flakes.

Spicy Chocolate Cake with Hot Raspberry Sauce

Prep time: 75mins
Serves: 2-4

Ingredients
1 cup plain flour
½ cup cocoa powder
¾ tsp baking powder
¼ tsp sea salt
100gm dark chocolate
50gm butter
¾ cup brown sugar
2tbsp dry ginger powder
½tsp nutmeg powder
1tbsp orange zest
¼ cup orange juice
¼ cup milk or cream
2tbsp water
For Sauce
12-15 rasberries
1-2 Thai red chili, finely chopped
Pinch of salt
¼ cup sugar
Mint leaves for garnish

Method
Heat the oven to 180°C. Sieve all the dry ingredients and keep aside. Mix butter with sugar in a stand mixer. Melt chocolate in the microwave and add to the butter mixture. Add the dry ingredients and keep mixing. Add orange juice, cream and water and mix well. Add orange zest and nutmeg powder, pour into a square silicone cake pan and bake for 30 minutes.  Remove and cool completely. Cut into heart shapes.
For sauce: Heat raspberry, chili, sugar and salt. Mash the raspberries with the back of a spoon and cook for 3-4 minutes. Pour the hot sauce on top of the chocolate cake, and garnish with raspberry and mint leaves. Serve warm.

Ritu Chaturvedi is food blogger, www.fussfreecookingblog.wordpress.com


 
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