Beetroot poriyal is a simple yet flavour-packed South Indian side dish that adds colour and nutrition to everyday meals. Made ...

Preheat the oven to 160C. Lightly season the beetroots with salt and olive oil, wrap in foil and bake in the oven for 30 minutes or until tender. Allow to cool then cut into quarters. Heat the oil in ...

Beetroot Poriyal is quite popular in the Southern part of India and it’s also very healthy. In the North, this is converted into a small tikkis (round cutlets) and is cooked with spices and served ...

Warm and crispy as it is, beetroot is a good source of vitamins and minerals, such as folate, manganese, potassium, iron, and especially vitamin C. This amazingly tinted vegetable has been associated ...

A beetroot salad is good for your health as it contains Vitamin C and zinc. The beetroot smoothie or milkshake is easy to make and strengthens your immune system. You can also add beetroot parantha to ...

Beetroot is a very strongly flavoured vegetable that tastes of earth or dirt. Blame it on geosmin, an organic compound that is produced by the Streptomyces bacteria in the soil. The human nose can ...

1.Combine all the ingredients in a bowl and mix well. 2. Divide the mixture into 10 equal portions and shape each portion into 25 mm. (1”) flat round tikki. 3. Roll the tikkis in the cornflour till ...

Chop the beetroot into small pieces. You can even shred it if you prefer. Heat oil in a pan, add mustard seeds, hing and curry leaves. Once the seeds crackle, add the chana dal and urad dal. Saute ...

The beetroot has been welcomed by the culinary world with much fervour owing to its high nutritional value and visual aesthetic!. Mix the cubed butter into the flour until the mixture resembles ...