Moroccan Sweet Potato and Raisin Salad

Moroccan Sweet Potato and Raisin Salad

From   Firangi Tadka

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Salad

Type: Moroccan

Key Ingredients:

This deliciously sweet and flavourful hot salad is an absolute delight

Ingredients

  • Medium sweet potatoes, boiled, peeled and cut into medium cubes 2
  • Raisins (kishmish), soaked in water ½ cup
  • Butter 2 tbsps
  • Oil ½ tsp
  • Honey 3 tbsps
  • Cinnamon (dalchini) powder ½ tsp
  • Turmeric powder ¼ tsp
  • Salt to taste
  • Saffron a few strands
  • Fresh coriander leaves, finely chopped 3 tbsps
  • White sesame seeds (safed til), toasted 1 tbsp

Methods

  • Heat butter and oil in a non-stick pan till the butter melts. Add honey and mix till the mixture starts bubbling. Add 1 cup of water and mix.
  • Add cinnamon powder, turmeric powder and salt, mix well and cook on high heat for 10 minutes or till the mixture turns into a brown, thick and sticky sauce.
  • Add sweet potato cubes and mix till the sauce coats all the cubes.
  • Add 1 tbsp water to saffron and mix. Drain the raisins and add both saffron and raisins to the sweet potato mixture. Mix well. Add coriander leaves and white sesame seeds and mix gently.
  • Transfer into a serving bowl and serve hot.
Butter Chicken

Butter Chicken

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

Course: Salad

Type: Moroccan

Key Ingredients:

  • Boneless chicken
  • Butter
  • Tomatoes

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Ingredients

  • Boneless chicken, cut into medium cubes 400 gms
  • Kashmiri red chilli powder 2 tsps
  • Coriander powder 2 tsps
  • Turmeric powder ½ tsp
  • Salt to taste
  • Hung yogurt ½ cup
  • Oil 3 tsps
  • Cinnamon sticks 2 to 3 inches
  • Green cardamoms 2 to 3 pods
  • Bay leaves 2 to 3
  • Cloves 10 to 12
  • Garlic, chopped 2 tsps
  • Onions, chopped 1 cup
  • Tomatoes, chopped 2 cups
  • Cashewnuts 10 to 12
  • Walnuts 7 to 8
  • Milk 1 cup
  • Dried fenugreek leaves (kasoori methi), roasted 1 tsp
  • Butter 2
  • tsps Coal piece 1

Methods

  • Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
  • For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
  • Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
  • Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
  • Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
  • Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
  • Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.
Chicken Burger

Chicken Burger

Prep: 20 minutes

Cook: 15 minutes

Method: Moderate

Course: Salad

Type: Moroccan

Key Ingredients:

  • Chicken mince
  • Whole wheat burger buns

The weight watchers can enjoy these burgers without any guilt for they are quite healthy

Ingredients

  • Chicken mince 1 cup
  • Whole wheat burger buns 4
  • Oats ½ cup
  • Cauliflower, grated 2 tbsps
  • Cabbage, finely chopped 2 tbsps
  • Carrot, finely chopped 2 tbsps
  • Fresh parsley, finely chopped 1 tbsp
  • Coriander powder 1 tsp
  • Red chilli powder 1 tsp
  • Salt to taste
  • Black pepper powder 1 tsp
  • Ginger-garlic paste 1 tsp
  • Dried mixed herbs 1 tsp
  • Egg 1
  • Oil to brush
  • Hung yogurt 2 tbsps
  • Tomato ketchup 1 tbsp
  • Mustard sauce 1 tbsp
  • Tomato slices 4

Methods

  • To make a healthy chicken burger take chicken mince in a bowl, add oats, cauliflower, cabbage, carrot, parsley, coriander powder, red chilli powder, salt, pepper powder, ginger-garlic paste, mixed herbs and egg and mix well.
  • Divide the mixture into 4 equal portions and shape them into patties.
  • Heat a non-stick grill pan. Halve all the buns horizontally and place all the halves on the pan and grill till lightly browned. Transfer them onto the worktop.
  • Brush a little oil on all the patties and place them in the grill pan and grill them, turning sides, till they are fully cooked and grill marks appear on both sides.
  • Take hung yogurt, tomato ketchup and mustard sauce in a bowl and mix well.
  • Apply some of this mixture on the base halves of all the buns. Place a tomato slice, a patti and a few lettuce leaves on each of them. Cover with the upper halves and secure with a toothpick.
  • Serve immediately.
Gajar ka Halwa

Gajar ka Halwa

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Salad

Type: Moroccan

Key Ingredients:

  • Carrots
  • Honey

The winter special mithai – gajar halwa made this way can be had even by diet conscious people

Ingredients

  • Carrots, grated 3 cups
  • Walnut oil 1 tbsp
  • Toned milk 500 ml
  • Honey 3 tbsps
  • Pistachios, chopped 2 tsps
  • Walnuts, chopped 2 tsps
  • Raisins 2 tsps

Methods

  • Heat walnut oil in a non-stick pan, add carrots and milk and cook for 5 minutes.
  • Add honey and cook for 15 minutes.
  • Add pistachios, walnuts and raisins, mix well and simmer for 10 minutes.
  • Serve warm or cold.
Malai Kofta

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Salad

Type: Moroccan

Key Ingredients:

  • Raw bananas
  • Cottage cheese

Enjoy this much loved rich dish in its healthy avatar

Ingredients

  • Raw bananas, boiled, peeled and mashed 1 cup
  • Cottage cheese (paneer), crumbled 150 gms
  • Carrots, grated 1 cup
  • Green chillies, chopped 1 to 2
  • Raisins (kishmish) 1 tsp
  • Turmeric powder 2 tsps
  • Garlic, chopped 1 tsp
  • Ginger, chopped 2 tsps
  • Salt to taste
  • Coriander powder 2 tsps
  • Tomatoes, chopped 1 cup
  • Onions, chopped 1 cup
  • Cashewnuts 8 to 10
  • Red chilli powder 1 tsp
  • Olive oil 1 tbsp
  • Cumin seeds 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Sugar 1 tsp
  • Milk ½ cup

Methods

  • Preheat the air fryer to200 ºC.
  • Take raw bananas, cottage cheese, carrots, green chillies, raisins, 1 tsp turmeric powder, garlic, 1 tsp ginger, salt and coriander powder in a bowl and mix well. Divide them into equal portions and shape them into balls. Put them into the preheated air fryer and cook for 15 minutes.
  • Meanwhile to make the gravy, put tomatoes, onions, cashewnuts, remaining turmeric powder, red chilli powder, remaining ginger and salt in a mixer jar and grind into a puree.
  • Heat olive oil in a non-stick pan, add cumin seeds and fenugreek seeds and saute till fragrant.
  • Add the puree, sugar and milk and bring it to boil. Reduce heat and cook till the mixture is well cooked and smooth.
  • Transfer the gravy into a serving bowl, add the koftas and serve hot.
Malai Lassi

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Moroccan

Key Ingredients:

  • Ripe bananas
  • Low fat yogurt

Start your day on a healthy note – serve this delicious lassi at breakfast

Ingredients

  • Ripe bananas, peeled and roughly chopped 3
  • Low fat yogurt 2 cups
  • Melon seeds (magaz) 1 tsp
  • Almonds, chopped 1 tsp + to garnish
  • Pistachios, chopped ½ tsp
  • Saffron 3 to 4 strands
  • Honey 1 tbsp

Methods

  • To make a healthy Malai Lassi, put bananas, melon seeds, almonds, pistachios, saffron, low fat yogurt and honey into a beaker and blend it with a hand blender till smooth.
  • Pour into serving glasses, garnish with almonds, pistachios and saffron strands and serve.