Beetroot - I separate the beet root from the leaves and pressure cook it with some water upto 5 whistles. Once the pressure cooker has cooled down, you open it and peel the skin, rest is all edible, slice and eat.Beetroot RAW - You can peel the skin and grate beetroot raw and serve as a salad.Beetroot greens - This is a good recipe, it has 5 ingredients and you will love it!IngredientsBeetroot leaves from 3 beets, so about 3 cups of beetroot leaves, chopped2 dried red chilies3 garlic cloves, chopped OPTIONAL1 teaspoon cumin seeds2 tablespoons oilSalt to taste (1 teaspoon approximately)InstructionsIn a small saute pan, heat oil over medium heat, and when the oil is hot, add cumin seeds...
I learned this recipe from a very special Aunty in India, it just goes to show that Moms have such a special heart for their dear ones, and she still treasures every moment when to talk, perhaps only a couple of times a year. Good old days and good old relationships!They follow Saatvik diet, so no ginger, no garlic, no meat, no onions in their cooking. That means, no eating out almost always, and no cakes either! However, she makes the best Aloo Paratha (Stuffed spiced potato bread), in my world...This Rajma curry has only 5 ingredients, it is so simple and easy to prepare, and always made with fresh red kidney beans, which are soaked in water atleast for...
Ingredients1.5 lb lamb shoulder, boneless1.5 cups pumpkin pieces, chopped1 cup LIGHT coconut milk1 cup tomato puree1 large red onion, finely chopped3 cloves3 cardamoms1/2 cinnamon stick1 bay leaf1 tablespoon paprika1 teaspoon cayenne powder1 tablespoon ginger garlic paste15-20 curry leaves1/4 cup peanut / canola / vegetable oilSalt to taste1/2 cup cilantro, chopped FOR GARNISHInstructionsHeat oil in a 5 qt saue pan over medium heat. When the oil is hot, add whole spices and saute for a couple of minutes, stirring constantly.Add onions and cook for about 10 minutes, stirring every minute until onions are fairly brown. Then add ginger garlic paste, and cook for 2-3 minutes.Add curry leaves, cayenne and paprika powders and lamb pieces (2 inch cubes recommended), stir, add coconut...
Ingredients1/2 cup split chickpea lentils (Wholefoods carries it)1 bottle gourd (Indian store perhaps)7-8 curry leaves, each torn in half (Indian store)1 teaspoon turmeric powder1 jalapeno, finely chopped1 teaspoon mustard seeds1 teaspoon cumin seeds2 tablespoons oilSalt to tasteInstructionsIn a small saute pan, add lentils and 2 cups water and bring it to a boil. Cook lentils on low heat for about 20 minutes, or until the lentils have been cooked, make sure you are not mashing the lentils. Each lentil should be separate.Meanwhile, peel and chop bottle gourd in 1 inch cubes.Heat oil in a 3 qt saute pan over medium heat.When the oil is hot, add mustard seeds and allow it to crackle. Then, add curry leaves, jalapenos and cumin...
Ingredients18 - 20 shrimp pieces (shelled and deveined), preferably 15-20 count1 cup red onion, finely chopped1 tablespoon ginger garlic paste4 tablespoons peanut/ canola/ vegetable oil1 teaspoon mustard leaves8-12 curry leaves1/2 cup thin coconut milk1 cup chopped Roma tomatoes1 tablespoon curry powder1/2 teaspoon cayenne powder1 tsp fennel seedsSalt to taste2 tablespoons cilantro for garnishInstructionsHeat oil in a 3 qt sauce pan over medium heat. Add mustard seeds and allow them to crackle. Add curry leaves (tear each leaf in half before adding it) along with onions. Saute for 10 minutes, stirring every minute.Add ginger garlic paste and stir, cook for a couple of minutes to remove the raw flavor of ginger and garlic.Add tomatoes, curry powder, cayenne powder and mix well....
