Contribute
| Recipes - Rooting For The Vegetables |
07/31/2013
INGREDIENTS
1 tsp. coriander seed
1/2 tsp. dried oregano
1/2 tsp. dried red pepper flakes
1 tsp. kosher salt
2 lbs. sweet potatoes
3 Tbsp. olive oil
2 flakes garlic
Preparation:
Preheat oven to 425F. Coarsely grind spices and add salt. Slice potatoes into 1/2 inch rounds. Toss potatoes with oil and spices and place in roasting pan. Roast 20 minutes, turn over, roast 20 more minutes until tender and golden.
Root vegetables Mazaa
Ingredients
2 1/2 tablespoons ghee or canola oil
2 teaspoons black mustard seeds
8 dried red chiles
2 Tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1-2 jalapeno, seeded and minced
2 teaspoons salt
1 teaspoon ground turmeric
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1 Tablespoon fresh lime juice
Preparation
Cut your vegetables into 1-2 inch size chunks, all of the same size. Put them in a large mixing bowl and set aside. Preheat oven to 400 degrees. Heat ghee large skillet over medium-high heat. Add mustard seeds and chilles and cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeno to the pan; cook 1 minute, stirring constantly. Stir in the salt, turmeric, and garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9-inch baking dish. Bake at 400 degrees for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in the cilantro, mint, and lime juice.
|
You may also access this article through our web-site http://www.lokvani.com/
