Fall is here, I shall warn you that this is my absolutely favorite season. I love the colors and impressions and I love the crispness of the fresh air in transition, I love the unexpected pine cone that makes its way along the path and I love the early burst of colors that surprise you by peeking out of the mostly green leaves wherever it chooses, here, there and everywhere.
By way of confession, the family has been subjected to simple, wholesome food, but with a huge emphasis on the wholesome. The book, has been taking shape and is at the point that it feels rather real, I shall tell you more about it one of these days, however, the finalization process has indeed left me rather tired. So back to the food equation, I have been doing the basics with the basics. This week’s dish is less about a new spice, but more about how you can still stick to your love for both the seasons and spices, with just the essentials. Well, ok it is also about beetroots, so here is the deal folks, mostly it is about the spices, but when I truly get into the spirit of fall, which is indeed my most favorite season, it just might be about the seasons.
So here is a simple nutritious and colorful medley which binds together all of the goodness of the beets that are still going strong. All being said, beets to me satisfy the very essential purpose of being the giver of beet greens. If you love beet greens as much as I do, you might want to try out this recipe.
So, onto the recipe, which I have been assured by many purists is pretty good, is an alterate use of sweet and tend freshly dug beets. Purists in this context refers to people who do not take shortcuts like roasting beets and precooking potatoes. Actually, I often keep roasted beets handy, and usually cook them when I am using the oven anyway to save energy and fuss.
Everyday Beetroot and Green Pea Medley
Prep Time: 15 minutes
Cook Time: 25 minutes
3 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoos whole mustard seeds
1 small red onion, finely chopped
1 tablespoon fresly grated ginger
3 tp 4 medium sized cook or roted beets (cubed)
1 large russet potato, cooked, peeled and cubed
1/2 cup frozen or fresh green peas
1/2 teaspoon cumin-corainder powder
1/2 cup water
salt to taste
1 fresh lime, halved
Cilantro to garnish
Method of Preparation
1. Heat the oil on medium heat for about 1 minute, add in the cumin seeds and the mustard seeds and when the mustard seeds begin to pop, add in the onion and the ginger and saute for 4 to 5 minutes, until the onions wilt and begin to turn gently golden.
2. Add in roasted beets and the potatoes and saute well for 2 to minutes,
3. Add in the green peas, cumin-coriander powder, water and the salt and cover and cook for 5 minutes, this will cook the vegtables until they are comfortingly soft and just a little mushy.
4. Cut the lime and squeeze in the juice.
5. Turn off the heat and mix well.
6. Garnish with the cilantro and mix well.
Rinku Bhattacharya is a daytime financial professional, who spends the rest of her time immersed in food. Rinku is the author of the blog, Cooking in Westchester, where she shares her life experiences, original recipes that combine Indian spices with produce from her backyard and local farmers markets. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past six years, and has found her classes a great way to teach and learn.