Previous Page 7 of 8 Next

Continued: Recipes from Raghavan Iyer's "Indian Cooking Unfolded”

  • Article by:
  • Last update: September 25, 2013 - 1:05 PM

For vinaigrette:

• 1 tsp. cumin seeds

• 1/4 c. canola oil

• 1/4 c. cider vinegar

• 1/2 c. golden raisins

1/4 c. firmly packed cilantro leaves and tender stems

3 pieces (about the size and thickness of a 25-cent coin) ginger, no need to peel the skin

1 fresh green serrano chile, stem discarded


To prepare beets: Twist off green tops of beets. Cut the tender ribs and leaves crosswise into thin slices and place them in a colander. Thoroughly rinse beet tops to rid them of gritty material. Transfer to a salad spinner and spin them dry.

Peel beets and cut them into 1-inch cubes. Rinse cubes well in a colander.

Heat oil in a medium-size saucepan over medium-high heat. Once oil appears to shimmer, add mustard seeds, cover pan and cook until seeds have stopped popping (not unlike popcorn), about 30 seconds. Add ginger and chiles and stir-fry until ginger is lightly browned and chiles are much more pungent, 1 to 2 minutes. Add beet greens, cubed beets and salt and stir well to coat them with the mustard seeds. Reduce heat to medium, cover pan and cook, stirring occasionally, until beets are tender when pierced with a fork, about 10 to 15 minutes.

To prepare vinaigrette: Heat a small skillet over medium-high heat. Once skillet is hot (when you hold your palm close to the bottom of the skillet you will feel the heat), usually after 2 to 4 minutes, add cumin seeds and toast them, shaking the pan every few seconds, until they start to crackle, turn reddish-brown and smell nutty, 30 seconds to 1 minute. Immediately transfer the cumin seeds to a blender. Pour oil and vinegar in the blender, along with raisins, cilantro, ginger and whole chile and blend them into a smooth purée that is light greenish brown and sweet, sour, pleasantly hot and highly aromatic.

To prepare salad: Place mixed salad greens in a large bowl. Pour vinaigrette over salad greens and toss to coat. Pile dressed greens onto a platter, spoon the still-warm beets and greens over them and serve.

Nutrition information per serving:

Calories 340 Fat 21 g Sodium 820 mg Saturated fat 2 g

Carbohydrates 35 g Calcium 206 mg

Protein 7 g Cholesterol 0 mg Dietary fiber 9 g

  • related content

  • Unfolding the secrets of Indian cooking

    Wednesday September 25, 2013

    With his latest title, Twin Cities cookbook author Raghavan Iyer breaks down the complexities of Indian cooking, one how-to photograph and kitchen tip at a time.

  • Creamy Wild Salmon, from Raghavan Iyer’s new cookbook, “Indian Cooking Unfolded.”

  • get related content delivered to your inbox

  • manage my email subscriptions


question of the day

Poll: What's your favorite cream pie?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters