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In the Kitchen Toolkit: Knives by KitchenAid
You can never underestimate the importance of a good knife in the kitchen. Watch the full episode to find out if this one a good fit for your kitchen or not
In this episode of ‘The Kitchen Toolkit by Beautiful Homes’ I had to experiment with a chopping knife from KitchenAid. Since there is no dish that requires as much chopping as a salad, that’s what we made. And not just a boring Ceaser, this salad is as desi as it gets, made on a base of masoor dal and carrots that have been spiked with Indian spices.
Its German stainless steel blade is razor sharp and I’ve heard it stays this way for long. The knife is angled perfectly, ensuring I wasn’t straining my hand or wrist as I chopped the veggies. The carbon fibre handles also help in making the knife lighter in weight while also remaining sturdy.
Whether you are a skilled cook or an amateur, you can never underestimate the importance of a good knife in the kitchen. And this KitchenAid product seemed to prove just that. Watch this episode of ‘The Kitchen Toolkit by Beautiful Homes’ for a detailed review.
Recipe for Masala Carrots and Masoor Dal Salad
INGREDIENTS
- 2 cups baby carrots (with the green tops attached)
- 1 onion (sliced)
- 1 tbsp garam masala
- 1 tsp chaat masala
- 1 tsp red chilli powder
- Oil for grilling
- 1 chilli, deseeded and finely chopped
- 3 garlic cloves, peeled and finely chopped
- Salt and pepper
- 1 cup assorted lettuce leaves (finely chopped)
- ¼ cup crumbled feta
- 1 cup puy lentils, back masoor dal (boiled)
DRESSING INGREDIENTS
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tsp chaat masala
- 1 tsp amchoor powder
- 1 tbsp coriander leaves
- 1 tsp lemon juice
METHOD:
- Mix the dressing and keep aside.
- Marinate the carrots in garam masala, chaat masala and red chilli powder with salt and pepper and 2 tbsps of oil.
- Allow it to rest for 10 minutes.
- Repeat these steps with the onions.
- Season well and roast on a pan, until the carrots are tender but toothsome and coloured at the edges. On the side, toss the onions.
- In a bowl, mix lentils with feta, lettuce and toss the dressings.
- Top with carrots and sprinkle coriander leaves on top. Serve warm.
