Pink Kofta + Spiced Radish PIckle

Difficulty: BE IN A COOKING MOOD

Special Menu: Color Dinner

Pink Kofta
3 medium potatoes, peeled
1 red bell pepper, cut into chunks
½ c red lentils, cooked
2 cloves garlic, minced
1 inch ginger, minced
¼ t coriander
1 t garam masala
1 t tandoori seasoning or red chili powder
¼ t turmeric
1 T vegetable oil
2 T cornstarch or flour
Salt to taste
Beet juice to make it pink (optional)
Oil for frying

Boil potatoes with red pepper until tender, seperate peppers from potatoes and whir in food processor until smooth.
Saute garlic and ginger until fragrant and slightly browned.
Mash potato, lentils, and red pepper puree, then add spices, ginger garlic, 1 T oil and cornstarch. Add more flour or cornstarch if mix is too wet.
Season with salt to taste.
Fry in saute pan for several minutes on each side until golden, drain on paper towels

Pink Curry
1 T vegetable oil
1 Onion, chopped
2 Tomatoes, pureed in food processor
1 clove garlic, minced
1 inch ginger, minced
1 t cumin seeds
2 t tandoori seasoning or red chili powder
1/2 t Turmeric
1 t coriander
2 t garam masala
Salt to taste
Beet juice to make it pink (optional)

Heat oil over medium heat and fry onion, garlic, and ginger.
Add cumin seed and toast until fragrant
When the onions are done, add the tomato puree, spices, and salt
Add 3/4 cup of water, cover and simmer until reduced and a dark, rich red.
Transfer into deep container and use immersion blender to blend until smooth.

Pink Spiced Radish Pickle
1 bunch red radishes, washed, trimmed, and thinly sliced
1 clove garlic
1 inch peeled ginger chunk
1/2 T tandoori seasoning or red chili powder
1 cup water
1 1/2 c white vinegar
3 tablespoons sugar
1 teaspoon salt

Boil water, vinegar, sugar and salt in saucepan.
place garlic, ginger, radishes and tandoori seasoning in very clean jar.
pour boiling brine over and seal jar.
chill for a week before serving