dill

beetroot palya

11th April 2019

I prefer to keep this palya simple and the flavours subtle, as it is normally served with other complex dishes. Use fresh, small-medium sized beetroot with lots of flavour and preferably with their greens attached – a reliable sign of freshness. Always give them a squeeze to avoid buying old spongy beetroot that has been stored too long.

~ vegetable garden and blossoms ~

beetroot palya

Preparation – 40 minutes

Serves 4, as a side dish.

ingredients 

4-5 medium/450g beetroot

voggarane 

2 Tbsp peanut oil

½ tsp mustard seeds

15 small curry leaves

½ tsp fine rock salt

1 tsp jaggery

3 Tbsp finely chopped fresh dill

3 Tbsp freshly grated coconut – can replace with dried

to serve 

whole moong dal with garden greens

yoghurt

rice

preparation 

1.  Scrub the beetroot and place in a pot of boiling water – simmer for 30 minutes until tender but still firm.

2.  Drain and allow to cool slightly. Using vinyl gloves (this will keep your hands clean while working with beets) slip the skin off. If the skin doesn’t slip off easily, use a knife to scrape the skin away. Finely chop into small uniformed cubes and place in a serving bowl.

prepare the voggarane 

3.  Heat the oil in a small pan, add the mustard seeds; when they turn grey and pop, remove from heat, add in the curry leaves, swishing the pan around for the leaves to fry evenly. Turn off the heat and allow to cool for 1 – 2 minutes, then stir in the salt and jaggery.

4.  Pour the voggarane over the beetroot – toss until well-incorporated.

5.  Add the finely chopped dill and sprinkle over the coconut – stir to combine. Garnish with a handful of small beetroot leaves.  Serve warm, or at room temperature.

variations 

  • Stir through 1  cup full-fat yoghurt.

suggestions 

  • If buying beets with their greens still attached, lightly steam the greens when boiling the beet, double the voggarane and stir through.

a simple spring asparagus soup

10th April 2016

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This spring asparagus soup was created for the Holmes Place magazine for an ongoing concept of seasonal ‘superfoods’ throughout the year.

Asparagus spears make a deeply fresh, light, vibrant green, cleansing soup that tastes like Spring. It has a sweet bitter and mildly pungent flavour. The lemon supports a gentle cleanse, the dill stimulates the digestive juices helping in the bowel’s movement, while the asparagus promotes circulation to the kidneys and providing a good dose of vitamins, especially vitamin K.  The addition of avocado gives this soup a creamy, rich texture, and a healthy serving of good fats, aiding in the absorption of nutrients.  A drizzling of ghee when serving provides a grounding sattvic quality.

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Asparagus has a short season, and it is worth buying the thinner spears rather than the ‘jumbo’ spears whose flavour tends to be disappointingly bland.  When buying asparagus, take a careful look at the cut ends to make sure they are not dried out.  Avoid cooking in aluminium pans as they can taint the flavour. Once harvested, this vegetable loses it sweetness quickly.  So buy locally, as the produce shipped from overseas is disappointing.

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simple spring asparagus soup

Once the weather warms up, this soup can be served chilled.  Season to taste after it’s completely cool.

Serves 3 – 4

ingredients

500 grams/2 bunches asparagus spears

1 medium fennel bulb

2 Tbsp olive oil/ghee

1 avocado

½ cup fresh dill, chopped 

1 Tbsp lemon juice

zest from half a lemon, plus more for garnishing

2 cups boiling water

1 tsp rock salt, more to taste

¼ tsp freshly ground pepper

preparation

1.  Wash the asparagus, break off and discard the woody ends from the base of the stalks – chop into 1-inch pieces. Remove the tougher outer layer of the fennel, then chop into small pieces.

2.  In a medium heavy-bottomed pan, heat the oil or ghee, add the chopped fennel and sauté for 5 minutes.

3.  Stir in the asparagus and sauté until the asparagus is tender.

4.  Turn off the heat, allow to sit for 5 minutes, then transfer to a blender with the avocado, dill, lemon juice and zest, salt, pepper and boiling water – puree until completely smooth, creamy and velvety.

5.  Taste and season with more salt, pepper or lemon, as needed.

Serve immediately, garnished with thin slices of avocado, lemon zest, extra dill, a sprinkling of freshly ground pepper and drizzle with melted ghee.

If not serving immediately, reheat when needed over a low flame.

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Goodness shared by Stacey

vegetable barley ginger soup with lemon thyme

7th December 2014

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A soup to warm your hands and to strengthen your courage…

We can do anything if we sit with intention, just holding it in our thoughts, our hearts and lifting it up with LOVE, LIGHT, JOY, PEACE and COURAGE.

There are no limits to what we can do…..try it!

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vegetable barley ginger soup with lemon thyme

Serves 4 – 6

Inspired by Noa.

If I am out of home-made vegetable stock, I add the rind end of a wedge of parmesan – it adds a savoury, salty flavour to the soup.  This recipe also called for 4 dried shiitake mushrooms, thinly sliced – I tend not to eat mushrooms, so I left them out. But if you like the deep earthy flavour of mushrooms, add them to the soup with the vegetables.

ingredients  

2 Tbsp olive oil

2 stalks/150g celery

3 Tbsp/30g fresh ginger, finely chopped

1 tsp turmeric powder

1 stick of kombu

1 fresh bay leaf

1 medium/300g sweet potato or pumpkin

2 medium/170g carrots

a large wedge cabbage (200g)

⅓ cup/70g whole barley

10 cups/2½ L vegetable stock or water

1 bunch/15g lemon thyme

1 bunch/30g each fresh parsley and dill

Extra parsley, dill and chard/kale

2 tsp rock salt

¼ tsp freshly ground pepper

preparation 

1.  Finely chop the celery, wash and peel the remaining vegetables, then cut into generous chunks so that they do not break up in the cooking.

2.  In a heavy-based saucepan, heat the olive oil, then add the celery, ginger, turmeric, kombu and bay leaf – saute until all are coated.

3.  Add the remaining vegetables, barley and pour in the water so that the vegetables are covered.

4.  Tie up tightly the lemon thyme, parsley and dill and place on top, bring to the boil and turn down the heat  – simmer covered for 1 hour.

5.  Remove the bunch of lemon thyme, parsley and dill and discard.

6.  Add the salt and freshly ground pepper, roughly chop a handful of fresh parsley, dill and chard/kale and stir this into the soup.

7.  Using a potato masher, press down a few times to break up the vegetables – allow to sit for 5 minutes before tasting – adding extra seasoning where needed.

Serve with a drizzling of olive oil and extra cracked pepper.

Goodness shared from Stacey

toor dal, mung beans & fresh dill palya

6th November 2010

This is another dish which I made from Sandhya’s cookbook.  I know it looks similar to the previous dish but only because the original recipe used green beans which I had none, so I used what I had in the garden, carrots and cabbage.  You could experiment with any combination of vegetables you have on hand.  What is so unique about this dish is the fresh, light taste of the dill and the soothing, softness of the just-cooked mung beans and toor dal.

The toor dal can be found in any Indian supermarket.

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photo’s from a previous India trip – Forest Hills, South India

toor dal, mung beans & dill palya

Serves 2 – 4

ingredients 

5 Tbsp toor dal 

5 Tbsp whole mung beans 

4 – 5 cups water

250g finely chopped cabbage and carrots or as the recipe recommends, green beans

salt to taste

1 bunch dill, chopped finely

voggarane

1 Tbsp oil/ghee

½ tsp black mustard seeds

1 tsp cumin seeds

1 red chilli

2 Tbsp fresh coconut, grated

preparation 

1.  In a heavy-bottomed pot, place the water, toor dal and mung beans – cook for 20 mins.

2.  Add the vegetables – simmer for 5 minutes until they just become soft, but still have their freshness.

3.  Add salt to taste, then drain the water and set both water and vegetables aside.

The remaining broth can be consumed with a sprinkling of fresh pepper and a little lemon juice. This is heavenly!

4.  Prepare the voggarane, heat oil or ghee in a small pot, add the mustard seeds; when the seeds start to pop and splutter, add cumin, chilli – fry for a few seconds, then add the grated coconut.

5.  Pour the voggarane into the cooked vegetables and add finely chopped dill – mix well and transfer to a serving bowl. Optional to add a generous squeeze with lemon.

Goodness shared from Stacey

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