Gaining popularity as a superfood, the beetroot (also known as the beet) has a fabulous colour and benefits to match. Crunchy in salads, soft and comforting when boiled and steamed, the vegetable has a particular taste and texture which provides several options for preparing and serving it in many ways. Not only does it help in controlling inflammation, blood pressure, diabetes and enhancing digestion and athletic performance, it may also help check dementia because of its ability to improve oxygen supply to the brain. We must include more beets in our diet — in soups, salads or as an entree.

The following recipes are hand-me-downs from generations. The dessert recipe is from St Louis, but because of the addition of coconut and semolina, it is so much nearer to home. 

CHUQANDAR (BEETROOT) KA DALCHA

INGREDIENTS

500 gm beetroots, washed, peeled and cut into thick slices
1/4 kg mutton, cut into big pieces, with bones
2 cups gram daal (chana)
1 big onion sliced
2 small tomatoes, chopped
1 teaspoon ginger garlic paste
3 whole green chillies
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 teaspoon cumin, fenugreek (methi dana) powder*
1/2 cup tamarind pulp
1/4 cup oil
Salt to taste
For the bhagaar (tempering)
Few curry leaves (kari patta)
5 small whole red chillies
1/4 teaspoon cumin seeds
1 1/2 tablespoon oil

A medley of taste and textures with steaming beetroot dalcha over fluffy rice, mince cutlets rounded off with light coconut sweet squares

METHOD

In a deep pan (or pressure cooker), heat oil, and fry onions to a light brown. Add meat and spices and fry till oil separates, then add tomatoes. When thoroughly mixed, add two cups of water, and cook till the meat is tender.

In a separate pan, boil the gram daal and cook till tender. Do not over boil as in the finished dish the daal should have a granular look. 

Add this daal and the beetroot to the cooked meat. When the beetroot is tender — it should not be overdone — add the tamarind pulp. Cook till well mixed and the raw smell of tamarind has gone.

For the bhagaar: Heat oil in a frying pan and add the ingredients of the bhagaar. When the colour of leaves and red chillies change, pour over the cooked dalcha. 

The difference between khatti dal and dalcha is that dalcha has meat in it. You can, of course, avoid the meat if you like, though my grandmother would turn in her grave if dalcha is cooked without meat.

Serve hot with boiled rice.

*Note: To make cumin and fenugreek powder take a tablespoon each of cumin seeds and fenugreek. Dry roast and grind to a fine powder. You can keep it in an air-tight container for 15 days. This powder is used in tamarind-based dishes.

MUGHLAI SHAMI KEBAB

INGREDIENTS

1/2 kg minced meat of mutton or beef
1 tablespoon korma masala (readymade would do)
1 teaspoon turmeric powder
3-4 green chillies, chopped
1/2 tablespoon ginger garlic paste
1 onion minced 
Salt to taste 
2 tablespoon gram flour
1 tablespoon lime juice
Oil for frying
For the filling
2 hard boiled eggs 
1 onion finely chopped

METHOD

Heat oil in a pan and fry all the spices for three to four minutes. Add meat and cook for about 15 minutes (do not add water) let it cook it its own juices. With pan uncovered, add gram flour and lime juice. 

Take the mixture out in a bowl and let it cool. Grind this mixture into a paste.

In a separate pan, take teaspoon of oil and sauté the onions. (You can add raw onions, but I prefer it sautéed. Dice the boiled eggs and mix onion and the eggs. 

Shape the meat mixture into cutlets and fill it with a tablespoon of egg-onion mixture.

Heat oil in a fry pan and fry these to a golden brown. Serve hot on salad leaves.

This is a good accompaniment to the dalcha and boiled rice.

CONFITURE DE COCO (COCONUT SWEET)

INGREDIENTS

1 fresh coconut grated or 2 cups of desiccated coconut
1/4 cup semolina (sooji)
1 teaspoon vanilla essence
1 cup sugar 
1/2 cup water
2 eggs, well beaten 

METHOD

In a pan, make syrup of sugar and water. When the sugar dissolves, add the coconut and cook on low heat for about 15 minutes, or till the coconut becomes transparent. Add the semolina and cook for five more minutes till the semolina is done. Remove from heat; let it cool for a few minutes. Add the beaten eggs and the vanilla essence to the mixture and whisk well to mix. Return to the stove, and cook on low fire. Keep stirring or the eggs will curdle.

When the mixture leaves the sides of the pan — in about 15 minutes — remove from the stove and spread on a greased platter. Cut into squares and serve cold. 

Note: This does not need any toppings of nuts, etc., and can be used in tarts, too. A tablespoon of butter can be added five minutes before removing from the fire for glazed look.

Published in Dawn, EOS, April 15th, 2018