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Monday, 21 April 2014

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Spicy potatoes are a wonderful dish to serve as an appetizer, snack, or side dish.

serves 4Spicy Potatoes

Ingredients:

3 medium red potatoes

2 tablespoons oil

1/2 teaspoon cumin seed

1 teaspoon crushed coriander seed

1 teaspoon crushed fennel seed

8 to 10 fenugreek seeds

1 teaspoon shredded ginger

1/4 teaspoon black pepper

2 green chilis, seeded and sliced long ways

1 teaspoon salt

2 teaspoons fresh lemon juice

2 tablespoons chopped cilantro

Method

Peel strips of skin from the potatoes; leave some of the skin to provide color. Cut the potatoes into bite-size cubes.

Put the potatoes and one teaspoon salt into a pot. Cover with water and cook on medium high until tender but not mushy. Once the potatoes are cooked, drain the water and set aside.

Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready.

Add cumin seeds. When the cumin seeds crack, add the coriander, fennel, fenugreek seeds, and shredded ginger. Stir-fry for about half a minute.

Add potatoes and stir-fry the mixture over medium heat until they are a light golden brown.

Add salt, black pepper, and green chili. Roast another two to three minutes. Turn off the heat and add lemon juice and the cilantro mixture. Adjust salt, lemon, and pepper to your taste.

Serve hot.

Adjust salt, lemon, and pepper to your taste.

Note

I use red potatoes because they are firmer and don’t get mushy.

This delicious dish makes a great appetizer or can be served as snack with tea. Sweet potatoes spiced up with lemon and ginger juice makes a mouth-watering dish.

Recipe serves 4.

Spicy Sweet Potatoes and YamsIngredients:

2 medium boiled sweet potatoes

2 medium boiled red sweet potatoes

1 tablespoon lemon juice

1 tablespoon ginger juice

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black salt

1/4 teaspoon ground red pepper (adjust to taste)

1/4 teaspoon ground black pepper

1/2 teaspoon roasted ground cumin seed

For Garnishing:

1 minced green chili (adjust to taste)

2 tablespoon minced cilantro

Method:

Boil the sweet potatoes, don’t over cook.

Peel the skin and slice them 1/8 inch thick, it’s easy to slice after potatoes are cooled off.

Mix all the spices with ginger juice and lemon juice.

Spread the sweet potato slices over a plate.

Spread few drops of spice mix over every piece.

Stack the sweet potatoes slices over red sweet potatoe slices provides nice color white over dark pink.

Garnish them with minced green chili and chopped cilantro.

Serve them at room temperature.

Tips:

They can be prepared day before, garnish them just before serving.

If you prefer mild take out the seeds from green chili before mincing.

It is ok to use just white or red sweet potatoes.