Beetroot and I didn’t have a very healthy relationship while I was growing up. But over the years I have come to realise that this humble vegetable boasts huge health benefits.

The vibrant colour and earthy flavour helped its case and today I can proudly say that it is one of the best things you can bring to the table. If you’re sick and tired of the plain old raita, try this beetroot and gur (jaggery) raita, which will win your heart with its bright pink hue and sweet savoury flavour. This recipe of mine — that featured in the new Madhur Jaffrey’s Curry Nation cookbook — takes no more than five minutes.

Serves about 2-4 people

1. Mix the grated beetroots with cumin, gur, yoghurt and salt in a blender or with a fork

2. Pour into a serving plate and decorate with a sprinkling of green chilli, coriander and mint. Serve with anything you like!

Sumayya Jamil is a lawyer-turned-food writer and cookery teacher in London, who is on a mission to promote the love of Pakistani food in the UK. She blogs at pukkapaki.com

Published in The Express Tribune, Ms T, October 21^st, 2012.

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In a bakery full of sweet delights, my Mom never understood why I would always go for the savoury cookie! My favourite among them would have to be Zeera biscuits. Here is a sweet twist to them using sugar-coated saunf and zeera. Expect a sweet, savoury, crunchy, buttery cookie that you won’t be able to stop eating! 

Makes about: 15-20 cookies

Total time: 30 minutes

Utensils required: Round cookie-cutter, baking paper, baking tray, rolling pin, electric whisk

1. Preheat your oven to 450^o F or 230^o C.

2. In a mixing bowl, cream the butter with the sugar until the mixture is light and fluffy.

3. Slowly add the flour, zeera and 1/2 tsp of the sugar-coated saunf to the butter mixture. It should now look quite crumbly.

4. Place the crumbly mixture on a clean, floured surface and press together until it forms a dough. Now knead until it all comes together.

5. Using a floured rolling pin, roll the dough out and sprinkle remaining sugar-coated saunf on top for decoration. Then, using the cookie-cutter cut out circles and place on a baking tray which has been lined with baking paper.

6. Bake for a maximum of 7-8 minutes; keep checking to make sure that the cookie edges don’t get burnt.

7. Remove from oven and place on a wire rack and allow to cool.

Published in The Express Tribune, Ms T, October 7^th, 2012.

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Makes: about 10-12 small barfi balls, depending on size

1. In a wok-like pan heat the ghee and fry 1 1/2 cup of pistachio powder. Keep stirring to prevent the powder from turning brown. Turn off the heat once you can smell the slightly cooked nutty smell, and add the cardamom and milk powder.

2. In a saucepan, heat the water and add the sugar to make a thin single thread consistency sugar syrup — what is called ‘Ekk taar’

3. Now add the pistachio to the sugar syrup and stir until it is all combined. Once it has cooled (approx. 6-8 minutes), place on a clean surface and knead into a firm workable dough. Cover with cling film to prevent the dough from drying out.

4. Pull off about 1 1/2 tsp of the dough and form golf-size balls (or smaller) and set them on a greased plate.

5. Mix the 1/2 cup of ground pistachio left with lemon zest and sea salt in a shallow plate. Roll each ball in this and set on a clean plate.

6. Allow to set for about 30 minutes to an hour before eating. This keeps well covered for up to a week in the fridge or outside for 5 days.

Published in The Express Tribune, Ms T, September 23^rd, 2012.

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In Sicily, they use leftover risotto to make Arancini balls — breadcrumb coated rice balls! I have made a Pakistani fusion by incorporating a palak paneer recipe with saffron yahkni into a risotto. Saffron is used in Italian cooking as well and these rice balls  are great as a starter or a tea time canape. 

Prep and cooking time: 45 minutes. Plus overnight time to let risotto cool.

Serves: Makes about 15 balls

1. To make the risotto: Boil the stock with saffron, cloves, salt, peppercorn and cardamom. Add the rice and stir until it comes to a boil. Turn down heat and cover and stir occasionally until all the liquid is absorbed and the rice is cooked through.

2. In a shallow pan, heat the oil, add the cumin and once they splutter, add onions and fry until translucent. Add the ginger and garlic, and cook until the raw smell leaves the pan. Add the spinach, butter and chilli powder. Now add the cooked rice and mozzarella cheese and stir until the mixture is stiff. Pour on a flat plate, cover and refrigerate for 6 hours or overnight.

2. To make the Arancini balls: Prepare the breadcrumbs, flour and beaten egg in 3 separate plates. Start by heating up oil in a wok-like pan and keep on medium heat. Now using the cold rice mixture form balls and push in a small piece of paneer in the middle. The size of the balls depends on you.

3. Make a batch of about 5 balls at a time then dip in flour, egg and breadcrumbs. Fry them together, turning them to ensure an even golden brown colour. Repeat until all the mixture is used up.

4. Enjoy hot with some chilli sauce or a cool raita dip.

Published in The Express Tribune, Ms T, September 16^th, 2012.

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These healthy samosas are a far cry from the deep fried little parcels of flavour we bought back in our schooldays from the road-side vendor.

I have brushed these canape samosas with butter and baked them. There is a fusion of Iranian and Pakistani flavours — the tart sweetness of fresh pomegranate, the simplicity of cottage cheese and the distinctive depth of saffron. Great served at parties or savoured with your afternoon chai, these are busting with flavour, even without any dip or sauce!

1. Heat oven to 200^o C.

2. Prepare the mixture by combining all the filling ingredients in a bowl.

3. Melt the butter. Place a sheet of samosa pastry and using a basting brush, brush the pastry with a small amount of melted butter on both sides. Place 1 tsp of the filling on one side of the pastry and fold to the opposite to make a triangle. Continue by folding to opposite sides until the end. Seal end to close the samosas. Place on a baking try covered with a baking paper sheet. Repeat with all samosas.

4. Sprinkle poppy seeds and salt on top of samosas and bake for 10-12 minutes until light brown. If you wish to deep dry you can sprinkle the topping after frying.

5. Enjoy hot!

Preparation time: 20 minutes

Cooking time: 15 minutes

Total time: 35

Makes about 12 samosas

Published in The Express Tribune, Ms T, September 9^th, 2012.

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Spices, nuts and fruit:

1. In a saucepan add water, 3-4 cloves and 3 cardamom pods and boil. Add rice and half boil. Then strain the rice and keep aside.

2. Now heat ghee in a dry saucepan, add remaining cloves and cardamom, add the measured 1 1/4 cup water and sugar and make into a thin syrup. (The sugar may crystallise when you add water and sugar in ghee, but not to worry, it all dissolves!)

3. Add the half-boiled rice and nuts to this thin syrup and stir. The water should just about cover the rice. Cover the saucepan and turn heat down completely low. Check every 5 minutes, stir gently and cover again. Keep doing this until the rice is nearly cooked through.

4. Once nearly done, pour in the saffron, dribble the food colour sparingly here and there (try not to mix the colours, as they all land up turning brown). Keep heat on low, cook covered for another few minutes. The rice should be completely cooked through but not soft or mushy.

5. Serve in a bowl topped with candied peel, glaze cherries, coconut and khoya, if desired.

Preparation and cooking time: About 30 minutes soaking rice prior to cooking, prep and cooking about 25 minutes. Serves about 3-6 people.

Published in The Express Tribune, Ms T, September 2^nd, 2012.