I saw her grating, stirring, tasting and serving – all in a few minutes. This was it.
- Beetroot, grated
- green chili (as required), de-seeded and sliced OR one or two dried red chilies OR a dash of chili powder
- I tomato, chopped
- 1 big onion, chopped
- Juice of lemon – to taste
Tomatoes on the Vine
- In a splash of oil, toss in the fresh chili or dried chili or chili powder, if using.
- Stir a bit and add chopped onion.
- Stir fry till the onion is translucent, add chopped tomatoes and continue stir frying.
- When a paste forms, add the beetroot, stir till just cooked, add salt.
- Dress with fresh lemon juice before serving.
Healthy, and terrific with either rice, chappatis or wraps.
Pix from the net, with thanks.
I have the very very good fortune of knowing gifted, intuitive cooks who – apart from being close friends – are willing to share recipes, thoughts, innovations, suggestions.
Sangeeta is one such, and one of my dearest treasures is the handwritten cookbook she gifted me over 30 years ago.
Now a passionate advocate of Intermittent Fasting (IF) and healthy eating, Sangeeta continues to experiment and tweak, and this hummus recipe is the first of many to come (I hope) from her current kitchen.
- Half a cup of chickpeas, soaked overnight (none of the canned stuff)
- half a sliced onion
- 2 pearls sliced garlic
- 1 bay leaf
- Sesame seeds, roasted and soaked for at least an hour
- Whole garlic
- Italian seasoning
- pickled lemon
- olive oil
- salt and pepper
- Cook the chickpeas on low heat in plenty of water, adding a little salt halfway through. Keep skimming the top of water to remove any grey foam.
- Add the onion, garlic and bay leaf to the water.
- Roast beets in oven with the whole garlic, salt and some Italian seasoning, covered, for the first 20 minutes and then open, so it caramelizes a bit.
- Once everything has cooled down, blend the lot with some pickled lemon ( I chuck them in some salt and leave them to pickle for about 2 weeks … tastes good in so many things).
- Adjust seasoning and serve drizzled with olive oil.
Served it with crudites, wholewheat pita grilled with olive oil, minced garlic, salt and pepper and chicken kebabs.
Thanks much Sango, as always !
Beetroot, Carrot, Sprouted Mung Bean and Mint Salad with Honey Mustard Dressing
Some days you just feel your palate need a cleansing crunch and this salad is perfect for it. I just happened to have the ingredients on hand and hoped it would work – and it did.
- I medium sized beetroot cut in thin strips – as close to julienne as you can be bothered with
- 1 carrot grated
- 1/2 cup sprouted mung beans
- 1/2 cup fresh mint leaves torn up a bit
Honey Mustard Dressing
- 1 tsp Dijon style mustard
- 1/2 tsp honey
- 2 generous tsp olive oil
- a squeeze of lime
- Lightly cook the beetroot in a small saucepan with a little water. You want to retain the crunch. Cool. (The beetroot can be left uncooked as well, depending on your preference. You may choose to grate the beetroot so it’s quite fine and doesn’t require cooking).
- Mix all the salad vegetables together in a bowl.
- Mix the dressing ingredients together.
- Combine the two.
- Salt and pepper to taste … and it’s ready.