Beetroot poriyal is a South Indian-style vegetable preparation made with diced beetroot, mustard seeds, curry leaves and grated coconut. The dish is straightforward to prepare and pairs well with rice ...

Soak the cashews in water for an hour (or longer), then drain. Melt the coconut oil in a saucepan on a low heat, then add the cumin and mustard seeds and the fenugreek seeds, if using. Once the ...

Nutrition can get so overcomplicated, with specialist ingredients and confusing, often seemingly contradictory, science. The recipe here, taken from my book Cook, Eat,Run, ensure the fuel you need to ...

This comforting curry is for beet lovers and haters alike. Red beets and protein-rich chickpeas are cooked in a creamy, spiced tomato-coconut curry. If you've never given beets a second thought, this ...

To make Beetroot Kofta Curry, first prepare koftas by mixing grated beetroot, mashed potato, gram flour, and spices, then fry them until golden. For the curry, sauté onions, add spices and tomato ...

Heat two tablespoons of oil in a sauce pan over a medium heat, add the garlic, stir add the curry leaves and sliced onion and the beetroot, cook for a minute or two. Add one teaspoon curry powder, ...

My parents lived in Muscat, Oman, in the late 1970s. The summers were bone-dry and scorching. To escape, we would travel to the equally scorching but more smoldering, humid heat of Karachi, Pakistan, ...

Harpreet Kour | Jul 26, 2024, 10:30 AM IST To make Beetroot Kofta Curry, mix grated beetroot with mashed potato, gram flour, and spices, shape into koftas, and fry until golden. Prepare a curry base ...

When I peeled the beetroot, I let out an involuntary "Wow!" The exterior was a bit rugged, reminiscent of a turnip or taro ...