Some people grow a paunch
Some people grow a pate
I just got a sort of hunch
You just need be never late
I need to be always in now
Always in the now
This is symbolized by the partnership between the self, made up of the five skandhas—form, feeling,
perception, karmic volition and consciousness, represented by the five male buddhas—and the
phenomenal world, made up of the five elements—space, water, earth, fire and air, represented by
the five female buddhas. The five female buddhas are in sexual union with the five male buddhas.
Sometimes people think this just means Vajrayana is about sacred sex, but its real meaning is
intimacy with our whole experience, union.
1. Wash and trim the 1 kg beetroot, rub each with 1 tbsp vegetable oil, then wrap
individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender.
Cool, peel, then cut into wedges.
2. To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over
a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these
can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and
bring to a simmer.
3. Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to
each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if
you like.
vegetable oil
4-5 tsp coarse crystal sea salt
For the pickling vinegar
1 tbsp black peppercorns
1 tbsp coriander seeds
Coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar, plus 3½ tbs
100 g light brown sugar
Simple and easy beetroot salad.
3medium sized beetroots
1bombay onion(big red onion)
1tspn vinegar
1/2tsp pepper
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1/4 tsp salt
A few drops virgin olive oil
Wash the beetroots thoroughly and cook in a closed vessel with 1/4 cup water on medium
heat for about 10-15 minutes.Open and cook to dry out any liquid left over. Let the beets cool
and peel off skin.Cut into quarters and then into thick slices.Slice the Bombay onion
similarly.Put the onion into a salad bowl and add the vinegar, pepper,salt and olive oil.Mix
well into the onion.Add the sliced beetroot and mix well.
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Beetroot pachadi
1c Grated beetroot
2c yogurt /curd (beaten well)
Oil
Mustard
Garlic
Curry leaves
Green chilly
Turmeric and chilli powder
Method
Add oil, splutter mustard, add garlic, green chilli,curry leaves, turmeric and chilli powder.
Fry all this and add the grated beets and salt.
Fry the beetroot so that it's half cooked. For about 5-7mins on a medium flame.
Keep aside to cool.
Once cooled, add whisked curd and serve.
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Beetroot Infused Lamb pepper fry
Blend a boiled beetroot with onion until it becomes a thick chunky sauce.
Marinate lamb with the beetroot paste, one Tbs yogurt, one tsp cumin, 1 tsp coriander
powder, pinch of salt, 1 tbs pepper powder, chilli powder, 1 1/2 tsp ginger/garlic paste and
little sugar or sweet chilli sauce to reduce the sourness of the yogurt.
After few minutes place this mixture into a pan and cook until water evaporates. Then add
some oil and fry. Finally add in some caramelised onions and mix until combined and serve.
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Chicken curry with beetroot and tamarind.
This was an experiment but beetroot works very well and is definitely complimented by the
tamarind.
Ingredients:
2 medium onions (approx 200g)
8 cloves garlic (approx 30g)
Thumb size piece of ginger (approx 30g)
5 Chicken drumsticks (approx 500g)
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Cubed fresh Beetroot (approx 250g)
4 cardamon pods
3 one inch pieces cinnamon
1/2 tsp fenugreek seeds
3 tsp coriander
2 tsp ground cumin
1 tsp tumeric
1/2 tsp mustard powder
1/2 tsp black pepper powder
3 red Kashmiri chillies or 2 green chillies
1 tsp tamarind paste
400 ml chicken stock
Fresh coriander to garnish
Method:
Fry the whole spices (cardamon, cinnamon and fenugreek) for a couple of minutes in hot oil
until they release their aromas.
Add the onion, ginger and garlic and fry until soft (low-medium heat).
Add the rest of the spices and chillies and fry for about a minute (being careful they don’t
stick).
Add the chicken and fry in the spices for a few minutes.
Add the chicken stock and the beetroot and tamarind, and simmer partially covered on low
for minimum 45 mins until sauce has reached desired consistency .
Garnish with fresh coriander and serve.
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https://www.youtube.com/watch?v=mqJs3zrKACU
https://www.youtube.com/watch?v=31TlNWRDY0g chicken roast
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