Roasted Beet Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula

This is a flavourful summer salad that I came across recently in a newspaper. I didn't wait long to make it, as beets are one of my favorite vegetables and though it was a hot and humid day, I went ahead and roasted the beets anyway. I can tell you that my kitchen was certainly extremely hot, as was I. It was worth the effort though, and this unique dish is really rather simple to prepare. I enjoyed it on the deck with my sweetie in the evening when it wasn't so blistering hot. I also had an opportunity to share some with a special friend who simply adores beets too.

Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula

3 pounds of beets, trimmed and unpeeled
1 tablespoon of olive oil
juice from one small lemon
a generous bunch of fresh arugula
4 Clementine oranges, peeled and separated
300 grams of goat cheese, cut into pieces or slices

For the pesto:

1 cup of shelled pistachio nuts
2 tablespoons of fresh parsley
2 tablespoons of fresh mint
1/2 teaspoon of sugar
1/2 teaspoon of sea salt
1 teaspoon of lemon zest
juice from one lemon
1/2 cup of olive oil
1/2 cup of water

In a preheated oven, at 400 degrees, roast the beets until fork tender - roughly 60 - 90 minutes depending on the size of the beets. Let the beets cool until you can handle the without burning your fingers . Peel and slice into small rounds. Toss the beetroot with lemon juice and olive oil.

To make the pesto:

Place the pistachio nuts, parsley, mint, sugar, salt, and lemon zest in a food processor. Blend until you have a coarse mixture. Now add the lemon juice, olive oil, and blend. Add roughly 1/4 cup of water and blend until you have a pesto that you can drizzle over the beets.

Arrange some of the arugula on plate, top with beets and pieces of the orange. Top with some goat cheese and then drizzle with pesto and serve at room temperature.

Serves 6 - 8.

Other beetroot recipes you may enjoy from Lisa's Vegetarian Kitchen:
Beetroot rasam
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Beetroot and Quinoa Salad with Feta and Olives

On the top of the reading stack: The Man Who Laughs by Victor Hugo

Audio Accompaniment: construction, as usual!

Black-Eyed Pea Sambar

My readers can expect many more recipes for black-eyed peas in this space as I have a dear friend who could probably eat these delightful legumes everyday. This recipe was made with homemade sambar powder. Sambars are typically the first course in a South Indian meal. Thick and spicy, often made with tamarind, I made mine with cooked dals. Serve over basmati rice for a most satisfying summer meal or any time of year. Such a staple food is sure to be enjoyed by all who appreciate the creative blends that make up Indian cuisine.

It is a civic holiday here in Canada, and that means the doozers took a day off. What a relief for the neighborhood.

Black-Eyed Pea Sambar

1/4 cup of toor dal
1 teaspoon of turmeric
1 cup of dry black-eyed peas
1 small onion, chopped
1 large tomato, diced
2 tablespoons of ghee, or a mixture of butter and oil
1/2 teaspoon of asafoetida powder
2 - 3 whole red dried chilies, broken into bits
1/2 teaspoon of fenugreek seeds
1 teaspoon of black mustard seeds
1 teaspoon of urad dal
2 teaspoons of sambar powder
1 1/2 teaspoons of sea salt
1 5.5 ounce tin of tomato paste
1 small clove of garlic, crushed
1/2 cup of corn
1/4 cup of fresh coriander or parsley, chopped

Soak the black-eyed peas in enough water to cover overnight. Drain, transfer to a medium-large pot, along with 1/2 teaspoon of turmeric, cover with water, bring to a boil, reduce the heat to low and cover and cook until the beans are tender - about 40 - 60 minutes. Drain and set aside.

Bring 3 cups of water to a boil in a medium-large saucepan. Add the toor dal and a 1/2 teaspoon of the turmeric. Reduce the heat to medium low, cover and cook until the dal is creamy - roughly 20 - 30 minutes. Set aside without draining.

In a large saucepan, heat the oil over medium heat. When hot, add the asafoetida, red chili peppers, fenugreek seeds, mustard seeds and urad dal. Stir and fry until the mustard seeds begin to pop. Add the onion, garlic and tomato to the pan, along with a dash of turmeric powder and the sambar powder and salt. Stir well and add the tomato paste, again stirring well to combine.

Now add the cooked toor dal and the liquid, along with an addition 2 cups of water. Bring to a boil and add the black-eyed peas. Reduce the heat to medium and simmer for roughly 5 - 10 minutes to blend the flavours. Stir in the corn and coriander (or parsley) and simmer for another few minutes. Add more water if you want a thinner sambar and simmer for another few minutes.

Other black-eyed pea dishes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Black-Eyed Peas with Spices and Herbs
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Pea and Quinoa Croquettes
Black-Eyed Peas with Mustard, Cumin and Curry Leaves

On the top of the reading stack: The Man Who Laughs by Victor Hugo

Audio Accompaniment: Lawn mowers (no peace from noise!)

VEGETABLE MANCHURIAN RECIPE

I had an eye on this veg manchurian for a long time. I’ve tried Gobi & baby corn manchurian so many times but never tried this. Last weekend i prepared this along with fried rice & peas gravy.I followed Tarla dalal’s recipe.It was very nice. . I’ll will post the fried rice & peas gravy soon.Now comes the manchurian,

Ingredients 

FOR THE BALLS

• Cabbage – 2 cups ( shredded finely)
• Carrot – 3 nos (grated )
• Onions – 1 no (finely chopped)
• Garlic flakes – 5 nos (finely chopped)
• Green chilly – 1 no (finely chopped )
• Ajino motto – 1/2 tsp
• Soya sauce – 1/4 tsp
• Maida – 5 tbsp
• Corn flour – 2.5 tbsp
• Pepper powder – 1/2 tsp
• Salt & water –As needed.

FOR THE SAUCE :

• Oil – 2 tbsp
• Capsicum – 1 /2 no (finely chopped)
• Onion- 1 no (Finely chopped )
• Green chilly -  1 no (-do-)
• Garlic flakes -  5 nos (chopped )
• Ginger – 1 inch ( chopped )
• Corn flour – 1/2 tbsp ( dissolve in little water )
• Ajino motto – 1 /4 tsp
• Tomato sauce – 1 tbsp
• Red chilly powder – 1 /2tsp
• Salt & water – as needed.

Spring onions /Coriander leaves & stem – to garnish
Method:

• Take all the ingredients mentioned under “ for the balls “ in a wide bowl .
• Mix everything well and add water for binding if necessary .Make a dough .
• Take lemon sized balls and deep fry in oil.Drain in an absorbent paper.
• In a kadai take some oil and add the onions , capsicum , chillies , ginger , garlic and saute well.
• Then add the red chilly powder , Ajino motto , soya sauce , tomato sauce and salt.Mix well and simmer for few mins.
• Lastly add the corn flour paste , a pinch of sugar and required water.
• Allow it to boil & thicken. Just before serving add the prepared veg balls in the sauce and bring to boil .
• Serve hot !!

Note :
If the sauce is too thick , add some water to thin down..

No Croutons Required - The Winner for July

The challenge for July was to come up with a bread that would pair well with a soup or salad. We received some wonderful entries but the winner this time around is Sunita who baked these lovely and colorful Cheesy Potato and Rosemary Scones. Congratulations to Sunita who has such a lovely blog indeed.

Jacqueline will be hosting the next edition of No Croutons Required. The challenge this month is to come up with a soup or salad featuring carrots.

Warm Baby Potato and Asparagus Salad

Large beautiful displays of fresh juicy green local asparagus are a sight to which I've become happily accustomed, but my latest trip to the local market left me with a heavy heart as I realized that this wonderful season must soon be coming to an end. Racing off with two bunches — not quite the last I hope? — I set off to make at least one more asparagus creation while I have time.

Always pairing best with simple flavours, I steamed a bunch of asparagus with fresh baby potatoes and tossed the vegetables with a simple but lively balsamic and Dijon mustard dressing. Served right away to enjoy the warmth and tenderness of the potatoes and asparagus, this was an elegant salad that I think you will find inviting at any time of year, even if the produce isn't local. Enjoy!

Warm Baby Potato and Asparagus Salad

Salad:

1 1/2 pounds baby potatoes
1 bunch fresh asparagus
1 shallot, diced
small handful fresh parsley, chopped

Dressing:

2 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sea salt
fresh ground black pepper

Steam the potatoes for 20 minutes, or until just tender. Snap the woody ends off the asparagus and cut the spears into 1" to 1 1/2" pieces. Add to the potatoes and steam for five more minutes.

Remove the warm potatoes and asparagus from the steamer and place in a large mixing bowl with the shallot and parsley. Whisk together the dressing ingredients, drizzle over the salad, and toss gently to combine.

Serve warm. Serves 4.

Other potato salads you may enjoy:
Potato Radish Salad
Mexican-Style Potato Salad with Avocado and Jalapeño
Potato Salad with Blue Cheese Dressing

On the top of the reading stack: Small Memories by Jose Saramago

Audio Accompaniment: doozer construction and sandblasting

Staple Corner: How to Make Your Own Sambar Powder

As I have noted many times in this space, I always do prefer to make my own spice blends, time permitting. Although there are plenty of good ready-made blends to be had from Indian grocery stores, there is just no comparison between the homemade versions. Sambar powder — or sambhar masala — is the base for a wide range of spicy south Indian vegetable or dal curries known as sambars or sambhars, and I prepared this mixture in preparation for a black-eyed pea sambar dish that I made for a dear friend of mine. The addition of chana dal was a welcome addition to the mixture and it thickened it out to suit my preferences. Chana dal as well as the other ingredients in this recipe are easily found in Indian and most Asian grocers.

I am going a bit crazy at the moment, as the city is digging up the street to repair water mains and such right out front of the house. Crash, bang, boom, beep, beep, beep, and they start making racket around 7 in the morning and continue throughout the day. The street is now a mud pit and cars are getting stuck. I don't like noise — my preference being ambient music — but what can I do? Take refuge in the kitchen I guess, despite the heat.

Homemade Sambar Powder

Recipe by Lisa Turner Cuisine: Indian Published on July 24, 2010 A hot and fragrant spice blend used as the base for south Indian sambar dishes Print this recipe Ingredients: 1/2 cup dried curry leaves 1/2 cup whole dried red chilies 1/4 cup chana dal 1/4 cup coriander seeds 2 tablespoons cumin seeds 1 tablespoon fenugreek seeds 1 tablespoon black mustard seeds 1 tablespoon poppy seeds 2 1-inch sticks cinnamon, broken into bits 1 teaspoon turmeric 1 teaspoon black peppercorns 1 tablespoon sesame oil Instructions: Combine the ingredients in a medium bowl and toss with the sesame oil. Heat a frying pan over medium-high heat. When hot, add the spice mixture and roast, stirring constantly, for about 5 minutes or until the spices and chilies darken a few shades. Let the spices cool and then grind in batches into a fine powder using a coffee grinder. Transfer the mixture to tightly-sealed jar and store in a cool place. The sambar powder should keep for a few months. Makes about 2 cups — reduce the quantities to make a smaller amount

Other spice blends from Lisa's Kitchen:
Homemade Massaman Paste
Homemade Harissa
Homemade Chana Masala Powder
Homemade Garam Masala

ENNAI KATHIRIKAI KUZHAMBU RECIPE

I am a big fan of brinjal recipes.My mom usually makes brinjal gravy for idli and stuffed poriyal.After my marriage,i learnt some more varieties of brinjal recipes from my MIL.One among them is Ennai kathirikkai kulambu. I love this gravy a lot.Sendhil who hates brinjal loves this gravy a lot as it has pepper.I think most of u have ur own version.Here comes our way of making it.

Ennai Kathirikai Kuzhambu Recipe

Ennai Kathirikai Kuzhambu Recipe - My mil's version, easy and flavourful gravy for rice

Cuisine: Indian

Category: Gravies

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Brinjal - medium sized (6 nos) Tamarind - Medium gooseberry size(little (more than small gooseberry size) Salt & water - as needed To roast and grind Oil - 1 tbsp Chana dal - 1 tbsp Urad dal - 1.5 tsp Red chillies - 2-3 nos Grated coconut - 2 tbsp Pepper corns - 2 tsp

METHOD

Wash and slit brinjal halfway into 4 pieces.Immerse in water till use to prevent color change. In a kadai,heat oil and roast pepper corns. When it starts to splutter ,add the remaining ingredients except coconut.Roast till golden brown.Lastly add grated coconut,roast for few seconds and switch off the flame.Let them cool. Grind everything into a powder. In the same kadai ,add one more tbsp of oil and add the slitted brinjal.Roast till it gets cooked.The skin of brinjal gets browned.It takes nearly 10 minutes.  Take the tamarind extract and add the roasted brinjal to it. Allow it to boil with the required salt & water.After the brinjal is completely cooked,add the roasted powder and boil for some more time.Switch off the stove and serve hot.Enjoy this gravy by mixing in hot rice topped with ghee..

Note

Add more pepper corns and chillies based on ur spice level.The quantity i have given,gives medium spicy taste. Use Tamilnadu purple or voilet brinjal for more taste and flavour. Adding ghee is a must while eating.It helps to balance the heat of brinjal and peppercorns.

Serve with hot rice adding ghee !

Mix with hot rice topped with ghee.Tastes yummy

Do check out my other brinjal recipes

• Ennai kathirikai Poriyal
• Brinjal podi curry
• Kathirikai poriyal
• Kathirikai kosumalli 
• Brinjal gotsu
• Sutta kathirikai chutney
• Brinjal sambar for idli

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