Grilled Sweet Potatoes with Avocado Salsa

Grilled Sweet Potatoes with Avocado Salsa

Prep: 35 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

Sweet potatoes are known to be super food and when they are presented like this it is raised a few notches

Ingredients

  • Medium sweet potatoes, parboiled with peel 2
  • Medium avocado 1
  • Salt to taste
  • Ginger 1 inch
  • Garlic cloves 5 to 6
  • Red chilli powder 1 tsp
  • Garam masala powder 1 tsp + 1 pinch
  • Figaro olive oil 2 tsps + grilled and drizzling
  • Fresh mint sprigs 2 to 3
  • Fresh coriander sprigs 2 to 3
  • Fresh basil leaves 3 to 4
  • Lemon, juice extracted ½
  • Spring onion with greens 1
  • Cherry tomatoes 4 to 5
  • Feta cheese 20 gms
  • Black pepeprcorns, crushed to taste
  • Microgreens for garnishing

Methods

  • Cut sweet potatoes into ½ inch roundels and put into a bowl. Add salt and mix well.
  • Slice ginger and put into a blender jar. Add garlic, chilli powder, 1 tsp garam masala powder, 1 tsp Figaro Olive Oil, mint sprigs, coriander sprigs and basil leaves and blend to a smooth paste using water if required.
  • Add 2 tbsps of this paste to the sweet potato roundels, mix and set aside to marinate.
  • To make avocado salsa, scoop the avocado flesh and put into a mortar. Add salt, lemon juice, 1 tsp Figaro Olive Oil and a pinch of garam masala powder. Chop spring onion greens, reserve some for garnishing and add the remaining to the mortar. Add 1 tbsp prepared paste and crush to a coarse mixture with a pestle.
  • Heat some Figaro Olive Oil in a non-stick grill pan. Place the sweet potato roundels on it and grill for 2-3 minutes or till grill marks appear on both sides.
  • Place a large ring mould on a serving plate and arrange the avocado salsa around it. Halve cherry tomatoes and arrange them over the salsa, place sweet potatoes roundels on it. Crumble feta cheese and spinkle, top with the remaining ground paste. Thinly slice spring onion bulbs and arrange on top.
  • Top with reserved chopped spring onion greens, drizzle some Figaro Olive Oil, sprinkle crushed peppercorns and garnish with microgreens. Serve.
Aloo Parval

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • Pointed gourd (parval)
  • Potatoes

An excellent dish for your daily meal

Ingredients

  • Pointed gourd (parval), diced 1 cup
  • Medium potatoes, diced 2
  • Oil 1 tbsp
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Cumin powder 1 tsp
  • Garam masala powder 1 tsp
  • Salt to taste
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add turmeric powder, red chilli powder, cumin powder and garam masala powder, mix well and saute on low heat for 1-2 minutes.
  • Add pointed gourd and potatoes and mix well. Add salt and mix well. Add ½ cup water, mix, cover and cook on medium heat, stirring occasionally, till the vegetables are done.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot
Beans and Dal Usli

Beans and Dal Usli

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • French beans
  • Split Bengal grams (chana dal)

This South Indian speciality is so easy to make yet so very tasty

Ingredients

  • French beans, finely chopped 7 to 8
  • Split Bengal gram (chana dal), soaked for 30 minutes 1 cup
  • Sunflower oil 1 tbsp
  • Mustard seeds 1 tsp
  • Dried red chillies 2
  • Curry leaves 8 to 10
  • Fennel seeds (saunf) 1 tsp
  • Salt to taste
  • Asafoetida ½ tsp

Methods

  • Heat oil in a non-stick pan, add mustard seeds, red chilies, curry leaves and fennel seeds and saute till the seeds splutter.
  • Add beans and split Bengal gram and mix well.
  • Add salt and asafoetida and mix well. Cover and cook till both beans and split Bengal grams are fully done.
  • Transfer into a serving bowl and serve hot.
Besan Badam Burfi

Besan Badam Burfi

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • Gram flour
  • Sugar substitute

Besan burfi made healthy without the use of ghee

Ingredients

  • Gram flour (besan) ½ Kg
  • Sugar substitute to taste
  • Almonds handful

Methods

  • Roast gram flour in a non-stick pan on medium heat till fragrant.
  • Add sugar substitute and 4 cups water and mix well. Cook, on medium heat, stirring continuously, till the mixture thickens and begins to leave the sides of the pan.
  • Transfer the mixture onto a tray and spread evenly.
  • Grate almonds on top and set aside to cool down.
  • When it sets well, cut into small pieces and serve.
Cabbage Papaya Tikki

Cabbage Papaya Tikki

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • Cabbage
  • Raw papaya
  • Boiled and mashed rice

If the tikkis are delicious and also nutritious at the same time, what more can you want

Ingredients

  • Cabbage, finely chopped 1 cup
  • Raw papaya, grated ½ cup
  • Rice, boiled and mashed 1 cup
  • Ginger, finely chopped 1 tsp
  • Curry leaves, chopped 2 to 3
  • Salt to taste
  • Red chilli powder ½ tsp
  • Mace (javitri) powder ½ tsp
  • Oil 1 tbsp

Methods

  • Take cabbage, raw papaya, rice, ginger, curry leaves, salt, red chilli powder and mace powder in a bowl and mash everything together.
  • Divide the mixture into equal portions and shape into tikkis.
  • Heat oil on a non-stick tawa, place the tikkis on it and cook, turning sides, till they are equally golden and crisp on both sides.
  • Arrange on serving platter and serve hot with papaya chutney.
Chana Palak ki Sabzi

Chana Palak ki Sabzi

Prep: 9 hours

Cook: 20 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • Chickpeas
  • Spinach

A tasty and healthy dish that will satiate anybody’s palate

Ingredients

  • Chickpeas, soaked overnight and pressure cooked 1 cup
  • Spinach, finely chopped 2 cups
  • Sunflower oil 1 tbsp
  • Cinnamon 1 inch
  • Cloves 2 to 3
  • Bay leaf 1
  • Ginger-garlic paste 1 tsp
  • Medium tomatoes, finely chopped 2
  • Cumin seeds ½ tsp
  • Salt to taste
  • Garam masala powder ½ tsp
  • Dried mango powder (amchur) ½ tsp
  • Red chilli powder ½ tsp
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add cinnamon, cloves and bay leaf and saute till fragrant.
  • Add ginger-garlic paste, tomatoes and cumin seeds and saute till the tomatoes soften.
  • Add chickpeas, salt, garam masala powder, dried mango powder and red chilli powder, mix well and saute for 2-3 minutes.
  • Add 1 cup water, mix and cook for 5 minutes.
  • Add spinach, mix and cook till spinach is cooked.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.