60 Min

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Golden Beet Soup

Originally cultivated in the Middle East, beets may be popular among trendy chefs and foodies alike but suffer all sorts of indignities because of their strong earthy flavors. Often compared to metal, mud, wood and even dirty socks, there are many beet haters out there. I remember having to endure dinner-table lectures from my father extolling the benefits of eating sliced raw beets, which as a kid I eyed with deep distaste.

Beets are now regarded as a superfood, and preliminary research has shown that drinking fresh beet juice may boost our stamina to help us exercise longer. This is partly because of nitrates, a naturally occurring chemical in beets that our body is able to convert into nitric oxide to help regulate blood flow and blood pressure. My search to find ways to get folks to like beets has led me on a path to cook them in umpteen ways. When paired with nuts, seeds, citrus, herbs or lentils, the earthy taste can be muted to create wonderful new flavors.

A couple of weeks ago, a tub of gorgeous golden yellow beets landed in my restaurant kitchen, freshly harvested from the organic Animal Farm Center from nearby Cat Spring. Considered a gentler and milder cousin of the robust red beet, the yellow beet holds its golden color for longer when cooked as opposed to the red, which can go from a deeply pungent fuchsia to a dull brown if overcooked. Given the cold weather, I decided to make a warming soup with the golden beets and, on a hunch, instead of the perfunctory turmeric, added saffron threads and sesame seeds to the broth, with delicious results.

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Cook Time

60 Minutes

Serves

6

Directions

Step 1

Peel the beets and chop them into 1-inch cubes. Without peeling the ginger, cut it into thin slices. Combine the beets, ginger, sesame seeds, saffron, salt, and 3 cups of water and bring to a boil.

Step 2

Lower the heat, cover the pot and simmer for 25 to 30 minutes. Turn the heat off and let the soup rest for another 15 to 20 minutes. Then, using a blender, purée until smooth. Return the soup to the stockpot, turn the heat to medium and let it simmer until the chile oil is ready.

Step 3

To make the chile oil, heat 2 tablespoons of olive oil and pop the mustard seeds, kari leaves, if using, and the minced garlic. Within 2 to 3 seconds, add the chile powder and turn the heat off. Add the remaining olive oil to the mixture.

Step 4

Serve the soup with a drizzle of chile oil, topped with pomegranate seeds and cilantro.

Notes & Variations

When adding the chile powder to the olive oil, make sure the oil is not too hot or the chile will burn, turning it black and inedible. If this happens, start over.
Instead of sesame seeds, try peanuts or sunﬂower seeds.
Instead of water, add coconut milk or heavy cream for a richer ﬁnish.
Replace kari leaves with chopped rosemary.

Ingredients

1 1/2 pounds golden beets

3-inch piece of ginger

1/3 cup sesame seeds

Generous pinch of saffron

1 teaspoon sea salt

4 tablespoons olive oil

1 teaspoon black mustard seeds

10 to 15 kari leaves (optional)

1 teaspoon minced garlic

1 teaspoon chile powder

2 to 3 tablespoons pomegranate seeds

Cilantro leaves for garnish

Step 1

Peel the beets and chop them into 1-inch cubes. Without peeling the ginger, cut it into thin slices. Combine the beets, ginger, sesame seeds, saffron, salt, and 3 cups of water and bring to a boil.

Step 2

Step 3

Step 4

Serve the soup with a drizzle of chile oil, topped with pomegranate seeds and cilantro.

1 1/2 pounds golden beets

3-inch piece of ginger

1/3 cup sesame seeds

Generous pinch of saffron

1 teaspoon sea salt

4 tablespoons olive oil

1 teaspoon black mustard seeds

10 to 15 kari leaves (optional)

1 teaspoon minced garlic

1 teaspoon chile powder

2 to 3 tablespoons pomegranate seeds

Cilantro leaves for garnish

Notes & Variations

When adding the chile powder to the olive oil, make sure the oil is not too hot or the chile will burn, turning it black and inedible. If this happens, start over.
Instead of sesame seeds, try peanuts or sunﬂower seeds.
Instead of water, add coconut milk or heavy cream for a richer ﬁnish.
Replace kari leaves with chopped rosemary.

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60 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Saffron Box

$40

Crafted brass box to store saffron or anything you wish!

Saffron Box (with Saffron)

$50

Crafted brass box with saffron.

Tags:

60 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Saffron Box

$40

Crafted brass box to store saffron or anything you wish!

Saffron Box (with Saffron)

$50

Crafted brass box with saffron.

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Saffron Mashed Potatoes

Thanksgiving has been my favorite American holiday for a very long time. Just like many other immigrant communities

120 Min

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Sai Bhaji Stew

I am excited to introduce you to one of the most iconic yet humble dishes from my homeland. Sai Bhaji, which literally translates to green vegetable, is an age-old Sindhi lentil and vegetable stew. Sindh is a little-known province now in Pakistan where my parents grew up pre-partition. I have fond childhood memories of eating sai bhaji with rice for dinner when my mother had challenging days, or when we came back from a long road trip. Like most vegetable dishes in India, it was cooked for hours on end with the fragrance of cumin and fennel wafting through our home, until the lentils and vegetables came together. Sai bhaji is popular because of its ease of preparation — it’s a one-pot dish — in addition to its nutritional value because of the various green vegetables. During the summer, it can be made with tomatoes; in the winter, with lots of root vegetables. If using tomatoes, make sure to add them at the end or the acid in the tomatoes will slow down the lentils from cooking. Add the greens at very the end for maximum color and vitality.

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Salmon Cakes

Salmon cakes are one of the most delicious ways to use up leftover roasted salmon. Or you could roast a piece of salmon just to make these cakes.

30 Min

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Sayel Bhindi

This is a classical Sindhi preparation for okra.

30 Min

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Sesame Brussel Sprouts

Brussels sprouts, the tiny cabbages that originated in Belgium have become an American favorite and pan roasting them is one the best ways to cook them quickly.

15 Min

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Shrimp Stir Fry with Ocean Masala

Shrimp can be stir-fried with many different vegetables like asparagus, snap peas, green beans, or carrots. This masala becomes the crowning glory of the stir-fry. If you want to add heat the dish, add a teaspoon or two of red chile powder or slice a serrano pepper into the dish. The stir fry can be enjoyed on its own or with rice or noodles.

30 Min

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Simple Cauliflower Sabzi

Sabzi simply means cooked vegetable – this cauliflower sabzi is punctuated with mustard seeds and amchur, a dry green mango powder that adds a deeply flavorful sour flavor.

90 Min

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Simple Dal

At its core, dal is a simple lentil stew with seasonings. Dal chawal (lentils and rice) is a hearty comfort meal eaten in all homes in India, from palaces to the slums. Given that there are dozens of varieties of lentils from split pea to channa to mung, there are also hundreds of variations of dal, based on regions, seasonality and of course personal preferences. In the winter times, when fresh tomatoes are not flavorful, one can resort to sun dried tomatoes to provide a contrasting acidic note for dal.

45 Min

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Sindhi Moong Dal

This is a traditional simple flavorful Sindhi preparation. Moong lentils are the smallest of lentils, cook extremely quickly and are easy to digest.

60 Min

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Skinny Dal Soup

The broth like soup will absorb and enhance any flavor you put into it – so use what you have and enjoy it as a light dinner or with some rice on the side.

60 Min

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Smoked Eggplant Masala

This recipe is inspired by the Punjabi “baingan bhartha,” which essentially translates into spiced eggplant hash.

45 Min

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South Indian Vegetable Stew

Every home in South India has its own version of a vegetable coconut stew. Here is one using the bounty of spring vegetables but feel free to substitute different vegetables to suit the season.

60 Min

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30 Min

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Vegetable Pilaf

This pilaf tastes even better the next day as the flavors meld together.

30 Min

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Vegetable Poha

Originally from Maharashtra, a state in the western and central peninsula region of India, poha is now enjoyed across the country in different iterations. In southern India, it is often prepared with cashews and coconut. In Gujarat, the state I was born and raised in, poha is usually cooked with onions, ginger, peanuts and fresh herbs. A bowl of steaming fragrant poha with leftover vegetables made for many a memorable breakfast during my childhood. Even though poha is made from rice, somehow it has a lighter texture but deeper flavor than cooked rice. I always keep a jar of poha tucked away in my pantry to turn into a quick, delicious meal.

45 Min

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White Quinoa Pilaf

This pilaf is inspired by the beloved South Indian morning hash uppma.

75 Min

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Winter Vegetable Curry

Brassicas blossom in winter-time and make a delicious addition to a curry, especially when roasted.

45 Min

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Yogurt Rice

A staple of South Indian cuisine, particularly during sweltering summers, yogurt rice or curd rice in its simplest form is steamed white rice tossed with plain whole-milk yogurt. It is usually eaten cold at the end of a meal to help aid in digestion and cool the palate after eating spicy, warming foods. In its most glorious form, the yogurt rice combination is tempered with ghee, mustard seeds, red chiles, fresh coconut, curry leaves, herbs, nuts, and dry fruits. There comes a time every summer when the Texas heat cries out for cooling foods like these — that time is now. This version is more like a rice yogurt salad, flavored with saffron, herbs, celery, and lots of tangy seasonings. Keep it tucked away in your refrigerator for 2 to 3 days; the flavors of saffron will only get more luscious and the yogurt rice will make a delicious snack or a side dish.

25 Min

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Zucchini Sabzi

The key to this sabzi is getting a good brown on the zucchini, that is when it’s flavor truly shines.

45 Min

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Zucchini Semolina Bread

Another snack inspired by the Indian state of Gujarat, this semolina bread bears close resemblance to the “handvo,” a savory hearty vegetable bar usually eaten with a cup of chai.

90 Min

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Almond Soup

20 Min

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Chilled Heirloom Tomato Soup

35 Min

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Broccoli Soup

Here is a soup that elevates the vegetable to an elegant course, perfect when served with a holiday dinner.

60 Min

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Buttermilk Soup

This soup is eaten more like a curry with rice. There are umpteen variations: some made with tomato, tamarind, coconut milk or buttermilk. It is usually eaten during summer months for lunch.

90 Min

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Butternut Squash Soup

This soup, with a spice infusion and a pop thrown in for good measure, is soul satisfying in the middle of a cold winter!

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra