Beetroot is considered to be a superfood loaded with impressive nutritional benefits. According to a study, it is a ...

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, ...

One cup of rice, one small beetroot, one-fourth cup urad dal, one-fourth cup fenugreek seeds, one-fourth cup grated coconut, one green chilli, one-fourth tablespoon mustard seeds, a half cup oil, one ...

Beetroot rasam is a delicious variety of South Indian rasam. It is made from urad dal, beetroot extract, mustard seeds, cumin ...

Half a cup beetroot, one cup rice flour, half a cup rava (semolina), half an onion, 1-2 green chilli, 2-3 cups of water, two tablespoons of oil, a teaspoon of cumin powder, a teaspoon of salt, a few ...

“Raitas made with yogurt and a vegetable are eaten all over northern, western and southern India, as is lassi or buttermilk – chaas,” says bestselling author and restaurateur Camellia Panjabi. “But in ...

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, ...

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 ...

Though I’m sure a great many Indian curries could shield against winter’s chill via pure spice, this time I opted for the far ...

Preheat oven to 350°. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5–7 minutes. Let cool, then coarsely chop.