Cumin in the Beetroot

Day Three Lunch, originally uploaded by sindya.

Week One, Day Three

We polished off the last of the muffins today with strawberry-banana-honey milkshakes (ie fruits and honey blended with milk). I was at home for lunch, so we reheated leftovers (daal, rice, potato and chard) and made a beetroot salad that was quite good. I typically hate beetroot, but the roasted cumin gave this salad some great flavor. For dinner, we made lemongrass rice with onions and stir-fried bok choy with mushrooms.

Today's Total Cook Time: 1 hour

Recipes:

Beetroot Salad

2 beetroots, boiled

1/4 cup yogurt

1 teaspoon cumin seeds

salt to taste

Chop the boiled beetroot into cubes and mix with yogurt and salt. Add cumin seeds to hot oil until they sputter and mix with the salad.

Rice with Lemongrass and Green Onion
(courtesy Epicurious)

2 tablespoons vegetable oil

2/3 cup finely chopped onion

1/4 teaspoon turmeric

1 cup long-grain white rice
1 3/4 cups water
2 12-inch-long lemongrass stalks, cut into 2-inch-long pieces
1/2 teaspoon salt
1 large green onion, chopped

Heat 1 1/2 tablespoons oil in heavy medium saucepan over medium heat. Add 2/3 cup onion and turmeric and sauté 5 minutes. Mix in rice. Add water, lemongrass and 1/2 teaspoon salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. Season to taste with salt.

Bon Appétit, June 1992

Stirfried Bok Choy and Mushrooms

1 bunch baby bok choy, washed and cut

1 packet chopped mushrooms

2 pearls garlic, chopped

salt to tasted

Lightly stir-fry garlic and mushrooms, then add bok choy and add salt to taste. Do not overcook the bok choy (like I did!).