Roasted Pumpkin and Beets

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Want a quick lunch box for a busy day.

Slice up beets and pumpkin. Liberally coat with olive oil and season with salt and pepper. Wrap foil on a pan. Place the vegetables without stacking them a lot.

30 minutes at 180C is more than enough to soften them up and develop the flavors. Sprinkle some chilly flakes and any dry seasoning powder like sumac berries or zatar.

Enjoy.

Beets, Paneer and Methi

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Chop beets and paneer into small pieces. Heat mustard oil, sputter in some mustard seeds, coriander seeds and cumin. Saute for a couple of minutes. Remove. Add Methi (Fenugeek). Saute till raw smell goes and add the cooked beets and paneer. Serve hot or cold. It tastes fine either ways.

Note: Don’t discard the stems of the methi plant. Just remove the roots and chop everything up. The stems are edible and discarding them is a crime against the earth.

Beets, Fenugreek with Chilly

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Just a off beat combination that works in a surprisingly good way.

The bitter fenugreek leaves meet green peppers and complimented by sweet beetroots.

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Heat sunflower oil. Add a few drops of coconut oil for the flavor. Add the chilies and cook on high heat. Two mins later add the chopped fenugreek leaves. Once they dry up in the high heat, add the beets. Continue the high heat as we don’t want them to cook by boiling. In just 2-3 mins the dish is ready. Season with salt.

Enjoy.