Daily Archives: November 3, 2014

Baked sweet potato wedges

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Preparation Time : 5 minutes + 15-20 minutes to marinate .

Cooking Time : 15-20 minutes

Serving : 3-5 members

Description

Sweet potato is one ingredient that I know to make just one dish out of it ,  oops no two actually . Well both being some what same  as I use the same ingredients just that one is in a round ball form and the other is in a porridge form . Both dominated with the flavours of coconut .having a lot of sweet potatoes at home and not wanting to repeat the same old recipes , I did come up with these baked sweet potato wedges version  . I made sure to add an Indian punch by adding our regular daily used cupboard friendly spices as well . Baked them and I had a platter full of sweet and spicy sweet potato wedges that were crisp on the out side and smooth on the inside . I served it as it is with out a dip and it was all vanished away in seconds . I have never been a fan of spicy and sweet combinations in a dish , but these sweet potato wedges did convert me . The magic simple vegetables can create is unbelievable . I know there are at least a million recipes for any wedges and I am happy to have added my version as well with an Indian twist to it .

Ingredients

Ingredients
Quantity
Olive Oil1 teaspoon for tossing
sweet potatoes, peeledsliced into 1/4-inch thick , long wedges
paprika/ red chilli powder3/4 teaspoon
Coriander powder1/2 teaspoon
Cumin seed powder1/4 teaspoon
saltto taste
black pepper powder 1/4 teaspoon
garlic powder / crushed garlic 1 teaspoon
Sugar1/2 teaspoon

Method

  1. Preheat oven to 180 degree Celsius .
  2. Line a sheet baking tray with parchment paper / foil paper . In a large bowl toss sweet potato wedges with oil and other ingredients .
  3. Set aside for 15-20 minutes . Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
  4. Bake until sweet potatoes are tender and golden brown, turning occasionally for about 20 minutes. Let it cool for about 5 to 10 minutes before serving.

Tri- colour macaroni salad

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Preparation Time : 25 minutes

Cooking Time : 30 minutes

Serving : 5-8 members

Description

An all girls , out of station trip with my friend meera aboo Thamby for the first time after my marriage was done nearly before eleven years from now . Well the trip was to my moms place but I made sure these two days must be cherished by both of us for decades there after . Rarely did we dine at moms place and the few times we did mom made sure to treat us well . On one such dinner we were served a macaroni salad , baby ( that’s how I call meera ) and myself just could not stop ourselves from eating it . The different textures from soft , chewy , crunchy to crispy tossed over in a melt in the mouth slippery sauce was to die for teasing all the theories in your taste buds . The stand out ingredient being the mopped up crispy bread in the mayonnaise sauce .  I could not ask mom the recipe as she was busy with other guests at home  . Once back home , had to treat hubby dear’s niece and her family for dinner . Made sure I wanted that macaroni salad recipe and called mom but she was like it was made by her cousin sister dilnawaz . Now I had to hunt her down with those days of no access to mobiles , SMS , Facebook or what’s app and finally got the recipe , followed it exactly as she told and it sure was the star dish on the table with being the talk of the dinner gathering as well . Since then , I do make sure to keep it on the table as a must try for special guests . A one platter dish with very few simple steps to follow that’s a terrific choice for an easy family meal or a causal entertaining . These simple but impressive dishes are for sure keeps and it’s one among the first few recipes noted down in my first hand written recipe note book as well . So peeps , make sure to save the recipe as well .

Ingredients

Ingredients
Quantity
Tri coloured macroni 1/2 pac ( 200 grams ) boiled , strained and run under water to avoid stickiness
Boiled Potatoes2 medium sized cubed
Boiled Carrots 3 medium sized cubed
Bread slices 8 cubed and deep fried to golden , crisp and stored in an air tight container
Capsicum1 big chopped
Onion 2 big chopped
Tomatoes 2 chopped
Tomato sauce3 tablespoons
Celery 1 stick chopped
Mayonnaise 1/4 cup
Red chilli powder1/2 teaspoon or more to taste
Sugar 1 teaspoon
Saltto taste

Method

  1. Mix tomato sauce , mayonnaise , red chilli powder , sugar and salt together . Mix well until sugar dissolves .
  2. Taste , adjust seasoning and set aside the mayonnaise dressing . Mix boiled tri coloured macroni , potatoes and carrots together . Add chopped onions , tomatoes , celery and capsicum .
  3. Toss all together well adding the mayonnaise dressing . Place on the refrigerator for 2 hours . Just before serving add the fried bread slices , toss once again and serve chill .