Best Beetroot Falafel with Pickles Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Prepare the Falafel:
1. To bake the beetroot season a whole beetroot with salt, pepper and a drizzle of olive oil.
2. Wrap In aluminum foils and bakes in a pre-heated oven for 30-35 minutes.
3. Blend all the ingredients in to a stiff dough, shape into small balls and deep fry.

To prepare the Pita Bread, Mix all the ingredients to make semi-soft dough, let it rest for 45 minutes or till it doubles in size. Once it has doubled, knead it. Divide into half and roll into a flat disk or any shape you like.
7. Put it on the grill till golden brown, brush with olive oil and sprinkle with zataar spice or bake in the pre-heated oven at 200 degrees Celsius for 7-10 minutes.

Prepare Homemade Pickles:
1. In a sauce pan add all the ingredients of the pickling juice and bring it to a boil.
2. Next, add the vegetables and mix well.
3. Take the pan off the fire and let the vegetables soak in the hot juices.
4. Serve the falafel and pita with some plum and green apple yogurt.

Method:
Cook milk and sugar in a pan till slightly reduced. Dissolve corn flour in ¼ cup milk add to the boiling milk stirring cook till thick, add whole dried milk and remove from stove, cool mixture add saffron, screw pine water, green cardamom powder, almonds& pistachios , condensed milk and cream. Put mixture in a cling lined loaf tin, cover, and freeze till set. Remove and cut in slices, serve with rabri.