Many Hindus eat sweet potatoes during religious festivals in the summer when the tubers are simply baked or boiled. At other times they are used in more flavoursome preparations such as this one.
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Spiced Sweet Potatoes
Prep: – Cook: – Serves: 4 Ingredients: 600g sweet potatoes, peeled and cut into bite sized chunks 1/2 tsp salt 2 tbsp sunflower or olive oil 1 green chilli, chopped 1/2 tsp cumin seeds a few washed and chopped coriander leaves, for garnish Method: Bring 600ml water to the boil in a large saucepan over…
Tomato Chutney
The word chutney is known to have come from the Hindi word ‘chatna’ which means to relish or taste. Fundamentally Indian chutneys are made with vegetables, fruits, nuts and spices ground together into a condiment eaten with main dishes.
Chapatis
Prep: – Cook: – Makes 8 chapatis Ingredients: 450g medium atta or chapati flour 250ml cold to tepid water Butter for spreading (optional) Method: Set aside 200g of the flour and reserve for shaping the chapatis. Place the remaining flour in a deep bowl. Fill another bowl with the cold water. Add the water to…
Green Beans with Garlic and Mustard Seeds
Mustard seeds are used to season just about every savoury preparation, they evoke a hot and nutty flavour once they are heated in oil
Plain Basmati Rice
Basmati rice is a long grain rice and contains essential amino acids, folic acid and its very low in sodium. It is a rich source of carbohydrates.