Moroccan Sweet Potato and Raisin Salad
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Salad
Cuisine: Moroccan
Key Ingredients:
Sweet potatoes
Raisins
About Moroccan Sweet Potato and Raisin Salad
Table of Contents
This deliciously sweet
and flavourful hot salad is an absolute delight
- Medium sweet potatoes, boiled, peeled and cut into medium cubes 2
- Raisins (kishmish), soaked in water ½ cup
- Butter 2 tbsps
- Oil ½ tsp
Step 1. 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.
Step 2. 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.
Read MoreIngredients
- 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
How to Make Moroccan Sweet Potato and Raisin Salad (Stepwise Photos)
Method
- 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.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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