August 16, 2013

Sweet Potato Salad

When S was in St. Louis last month I had asked him to get me a couple of pounds of the white sweet potatoes. The last of those were used yesterday for dinner in a delicious salad from North Africa, adapted from World Food Cafe - 2. It was hard to not keep eating this salad as the rest of dinner was cooking!

Ingredients: Japanese White Sweet Potatoes - 2 boiled, peeled and diced; Ginger - 1 tbsp minced; Saffron - a pinch; Onion - small, diced; Cumin - 1 tsp; Cayenne Pepper - 1/2 tsp; Black olives - 1 handful; Cilantro - 2 tbsp chopped; Lemon Juice - 1 tbsp; Salt - according to taste; 
  • Add olive oil in a hot pan, and saute onions and ginger for a couple of minutes. 
  • Add the sweet potatoes, saffron, salt, cook for a few more minutes.
  • Add the rest of the ingredients except lemon juice, cook for a few more minutes. 
  • Turn off the heat, sprinkle the lemon juice, serve!
I made the easy version by cooking the sweet potatoes first in the microwave. Another option would be not to cook them ahead, but after adding them in the pan and using enough water to cook them through.

August 14, 2013

Kalki says...

every time we take him out for a swim!

August 13, 2013

Spicy Baked Falafels

These days, one of the utensils in the house that gets used a lot seems to be the mini-muffin pan. Snacks and finger food are a lot easier to bake in these and saves me a lot of time and effort of deep-frying. I have baked falafels before, and now I adapted the recipe some more. Loved how they turned out! 

Ingredients (For 24 falafels):  Chickpeas - cooked 2 cups; Egg - 1; Tahini - 1 tbsp; Onion - 1/2 diced finely; Cilantro - minced 1 tbsp; Garlc - 2 cloves minced; cayenne pepper - 1tsp; Cumin - 1/2 tsp powdered; Salt & pepper - to taste; olive oil - 1 tsp;  Water - as needed.
  • Pre-heat the oven to 375F
  • Coarsely blend the cooked chickpeas in a food processor. Transfer to a mixing bowl
  •  Add all the rest of the ingredients with the chickpea and mix them thoroughly
  • Take about 1- 1.5 tbsp of this mixture and add to each well of the muffin pan. Pat down a little
  • Bake for about 20 minutes till they are golden
  • Serve hot with a sauce on the side
I am sending this recipe to What's with my cuppa? hosted by Nandoo's kitchen and to Bake Fest hosted by Manjula, an event started by Vardhini.
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