It only looks like Laal Maas


Food needs to look bright and cheery on a holiday. Adding natural colors in your daily diet helps a lot and Beets are one of the best things to use.

You need:

  • 300 grams of mutton. Cut into small 1 cm squares.
  • 500 grams of beets, cut into small 1 cm squares.
  • 1 large onions, finely diced.
  • 3 tomatoes, finely diced.
  • 1/2 teaspoon of turmeric.
  • 1 teaspoon or more of red chilly powder.
  • 1 tablespoon of coriander powder.
  • 1 tablespoon of garam masala.
  • 1 tablespoon of ginger and garlic paste.

In a pressure cooker, saute onions till they are translucent. Add the ginger garlic paste and fry till the raw smell has fully dissipated. Add the mutton and let them roast away for at least 7-8 mins. Stir occasionally. Add the turmeric, red chilly powder, coriander powder, salt and garam masala. Mix well. Add the tomatoes and deglaze the pan.

Cook for about 5-6 mins on medium heat.

Add the beets along with half a cup of water.

Pressure cook on low for at least 20-25 mins after the first whistle. This amount of time is needed to soften the beets and completely cook the mutton.

You will need to use some high heat to dry up the pan.

Serve with a garnish of coriander. This goes great with roti’s as the natural sweetness of the beets is the star.

Mawa Beets Kofta


This is a very simple recipe that will stun you with awesomeness.

You Need:

  • 500 grams of beets, grated.
  • One chopped green chilly.
  • A teaspoon each of cumin and coriander seeds.
  • 200 grams of unsweetend Khoya / Mawa
  • Some toasted seeds like flax, pumpkin, melon etc

Saute the cumin, coriander and green chilly in a tablespoon of oil. Saute the grated beets till the raw edge is gone. Reduce heat. Crumble the mawa and add it into the beets.

Use a spoon to mash it in. It will dissolve in 3-4 mins. Let the mixture cool a little. Shape into small balls.

No sugar or salt is added to this recipe.

The sweetness of the beets, the heat from the chilly and the creaminess from the mawa will have everyone asking for one more piece of this guilty free treat.

Red and Green

You need:

  • 3 Red Beets, Grated.
  • Methi or Fenugreek leaves.
  • Fox nuts or Makhana.
  • Freshly ground pepper.

Roast the fox nuts and keep aside. They should be crisp and crunchy.

Saute the greens in a table spoon of hot oil, over high heat, stirring, till they stop releasing water.

Add the beets and mix well. Sprinkle pepper and season with salt. This will need very little salt so take care.

Add most of the fox nuts, save a few for garnish.

Eat immediately. Fox nuts have a tendency to get hard over time.

Vegan Rolls with Fresh Vegetables


This recipe does not involve any cooking. Its simply about cutting everything and then assembling into a amazing treat. Always use fresh produce and preferably buy from the farmers markets. Vegetables stored in a supermarket can very rarely match the farmers markets in terms of freshness.

There is no dipping sauce. Fresh vegetables don’t need any boosters. Keep it simple, keep it healthy.

You Need:

  • Carrots
  • Beetroot
  • Cucumber
  • Tofu or Paneer or Grilled Chicken
  • Lots of chopped coriander
  • Rice Paper

Cut all vegetables into thin sticks. Rice paper needs to be soaked in cold water for a minute. It will become pliable and easy to bend. Lay it on a damp towel. Place the vegetables and protein. Cover with coriander. Wrap it into a roll.

Kids will thoroughly enjoy making these wraps. Its a great way to introduce them to cooking.

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.


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


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.