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

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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

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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.

Beets, Fenugreek with Chilly

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Just a off beat combination that works in a surprisingly good way.

The bitter fenugreek leaves meet green peppers and complimented by sweet beetroots.

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Heat sunflower oil. Add a few drops of coconut oil for the flavor. Add the chilies and cook on high heat. Two mins later add the chopped fenugreek leaves. Once they dry up in the high heat, add the beets. Continue the high heat as we don’t want them to cook by boiling.┬áIn just 2-3 mins the dish is ready. Season with salt.

Enjoy.