How to Cook Shakarkandi the Pakistani Way for Minimalist Parties

Shakarkandi, also known as beetroot in English, is a versatile root vegetable that finds its way into many Pakistani dishes. This humble ingredient is not only nutritious but also easy to prepare for any party, keeping your budget in check. In this guide, wersquo;ll explore how to boil shakarkandi in water, providing you with a foolproof method for perfect, tender shakarkandis every time.

Ingredients Needed for Cooking Shakarkandi

For cooking shakarkandi at home, yoursquo;ll need just a few simple ingredients:

A few shakarkandis (which can be easily found in Pakistani or Indian grocery stores) A large pot Fresh water An optional dash of salt for flavoring (optional)

Preparing and Boiling Shakarkandi

Start by washing the shakarkandis thoroughly under cold running water to remove any dirt or soil. Tip: Remember to choose firm, vibrant-colored shakarkandis; theyrsquo;ll be more flavorful and nutritious.

Next, place the cleaned shakarkandis in a large pot. Ensure that the pot is large enough to hold sufficient water to cover the vegetables. Add enough fresh water to fully submerge the shakarkandis, and if you prefer, add a pinch of salt for taste. Bring the water to a rolling boil over medium-high heat.

Timing and Cooking Method

Once the water comes to a boil, reduce the heat to a simmer and let the shakarkandis cook for approximately 10 to 15 minutes. Note: The exact time may vary depending on the size of your shakarkandis.

To check if the shakarkandis are cooked to your liking, use a fork to pierce a shakarkandi. When the center feels tender yet still retains a slight firmness, they are ready to be removed from the pot.

Finishing Touches and Serving

Once cooked, carefully lift the shakarkandis out of the pot using a slotted spoon and place them in a colander or a clean kitchen towel to allow them to cool slightly. Peeling the skin of the shakarkandi is simple; simply roll each shakarkandi between your hands to loosen the skin, and then slide off the outer layer. Cheat sheet: If yoursquo;re in a hurry, you can rinse the shakarkandis in cold water to stop the cooking process and quickly cool them down.

Now your shakarkandis are ready to enjoy! Serve them as a side dish, cold, served alongside naan or roti. Alternatively, they can be used in various Pakistani dishes, such as Achari Shakarkandi (shakarkandi stir-fried with spices) or Shakarkandi Raita (a refreshing yogurt-based festive dish).

Alternative Cooking Methods

While boiling in water is the traditional method, shakarkandis can also be cooked using a microwave for convenience. Place the shakarkandis on a microwave-safe plate, cover them with a microwave-safe lid or a damp paper towel, and microwave on high for 7 to 8 minutes. The time may vary slightly, so use a fork to test for softness.

Conclusion

Cooking shakarkandis is a straightforward, cost-effective way to enhance your party menu. Whether yoursquo;re serving them as a snack or an ingredient in various dishes, these root vegetables offer endless possibilities. Experiment with different spices and dishes to make your minimalist parties memorable and delicious, budget-friendly and satisfying.