Take carrot, beetroot, and chopped coriander, and then add these veggies to the batter, and mix them well. Also, add salt ...

Extract 2 tablespoons of beetroot juice. Mix the beetroot juice along with 3 tablespoons of multani mitti. Stir the mixture ...

Transfer the chickpeas and beetroot into a food processor and blend ... Slice the baby zucchini thinly and fry until crispy. Drain the excess oil on a kitchen paper towel and then season with ...

Add the garam masala, chilli and turmeric and cook for a minute. Add the cooked beetroot, potato, coconut milk and stock. Bring to a simmer and cook for about 20 minutes or until the potato is soft.

The beetroot sauce can be stored in the refrigerator for a couple of days. For a vegetarian version, you can substitute the ...

To make the beetroot, put the beetroot ... If you are struggling to find crispy chilli oil, make your own by combining chilli flakes, oil and crispy fried onions. Mix and it is good to go.

Blend fresh spinach leaves with ricotta cheese until smooth, then season with salt and pepper. Fill the dumpling wrappers ...