Beets with Malabar Spinach

You need:

  • Three medium sized beets cut into one cm squares.
  • Malabar Spinach also called Basella, chopped up. You can also use regular Spinach.
  • A teaspoon of cumin and mustard seeds.
  • Two green chillies.

Heat oil. Preferably something with some flavor in it. I used sesame oil but you can also use coconut or mustard oil. Saute the cumin, mustard and green chilies. Add the beets and cook on low heat, covered. Five to ten minutes is enough to soften them up.

Now add the greens and cook on medium heat, uncovered. They will be done in less than five minutes.

Enjoy.

Chicken with Mustard Beets

Chicken with Mustard Beets

You need:

  • Boneless Chicken Breast cut into 1 inch pieces
  • Garlic paste a little more than a teaspoon.
  • Paprika powder about 2 teaspoons.
  • 5 medium beets thickly grated.
  • 2 medium carrots thickly grated.
  • 2 tablespoons of mustard sauce.

Use a spoon to evenly coat the chicken pieces with the garlic paste, paprika and salt. Grate the beets and carrots, while the chicken marinates.

Heat a pan. Lightly drizzle oil. When its hot, add the chicken and spread them around. Watch as the color changes from pink to white. When the pink is less than the white, flip them around and cook till done. Do NOT overcook. There will be a little burnt residue sticking to the pan. Do NOT disturb it. Remove the chicken pieces and keep aside.

Put in a quarter of the grated beets and use them to deglaze the pan. Add in the remaining beets and carrots. Cook on medium heat for about 6-7 mins. When they have sufficiently softened add the mustard sauce and mix well. The mustard not only adds in a lot of flavor but also makes the beets get a nice and glamorous sheen on them.

 

Beetroot Raita

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You need:

  • 5-6 small beetroots. Chopped into long thin pieces.
  • One teaspoon of Mustard seeds.
  • One teaspoon of cumin seeds.
  • 4-5 green chilies, chopped up.
  • 1 inch piece of ginger, chopped up.
  • 2 tablespoons of Coconut oil.
  • 300 gms of thick curd, whisked till no lumps remain.

Saute the spices in hot coconut oil till its developed a nice aroma. Add the beets and cook on medium heat till tender.

Let it cool completely. Do NOT proceed to next step till its completely cooled.

Mix in the yogurt.

The sweetness of the beets, the spicy green chilies, balanced by the curd.

That it looks gorgeous is another reason to make this often.

Bajra Flakes with Beets and Capsicum

Beets

You need:

  • Bajra Flakes.
  • 3 medium beets.
  • 2 capsicums
  • Cumin seeds
  • Mustard oil.

Grate the beets and finely dice the capsicum. Wash and strain out the excess water from the Bajra Flakes.

Heat oil and add the cumin seeds. For this recipe you will need to rely on your power of smell. Add the beets and capsicum and cook on high. When the raw smell of the capsicum goes away, season with salt. Now add the flakes. Cook on medium heat till the raw and distinctive earthy smell of the bajra reduces.

Garnish with coriander and serve hot or cold.

 

 

Roasted Pumpkin and Beets

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Want a quick lunch box for a busy day.

Slice up beets and pumpkin. Liberally coat with olive oil and season with salt and pepper. Wrap foil on a pan. Place the vegetables without stacking them a lot.

30 minutes at 180C is more than enough to soften them up and develop the flavors. Sprinkle some chilly flakes and any dry seasoning powder like sumac berries or zatar.

Enjoy.

Beets, Paneer and Methi

beets-paneer-and-methi

Chop beets and paneer into small pieces. Heat mustard oil, sputter in some mustard seeds, coriander seeds and cumin. Saute for a couple of minutes. Remove. Add Methi (Fenugeek). Saute till raw smell goes and add the cooked beets and paneer. Serve hot or cold. It tastes fine either ways.

Note: Don’t discard the stems of the methi plant. Just remove the roots and chop everything up. The stems are edible and discarding them is a crime against the earth.