Spicy Potatoes

Ingredients:
6 medium-sized potatoes, cut into 5mm slices
3 pieces Curry leaves
3 cloves of garlic, thinly sliced
2 pieces Medium-sized onions, sliced
1 piece Fresh red chili, seeded and sliced
1 piece Fresh green chili, seeded and sliced
3 tbsp Vegetable oil
1 tbsp Coriander, chopped
1 tsp Dried red chili, crushed
1/2 tsp White cumin seeds
1/2 tsp Mixed onion, mustard, and fenugreek seeds
1/2 tsp Fennel seeds
1/2 tsp Fresh root ginger, shredded

Preparation Instructions:
Heat oil in a wok until very hot.

Lower the heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies, and curry leaves.

Stir-fry for approx. 1 minute.

Add the onion slices and fry for a further 5 minutes or until the onions are golden brown.

Add the potatoes, coriander, and fresh red and green chilies to the wok and mix well.

Cover tightly with a lid and cook over very low heat for approx. 5 – 7 minutes or until the potatoes are tender.

Remove the lid and transfer to a serving plate.

Sweet Potato Pudding recipe

Ingredients:
3 medium sweet potatoes.
4 cups of whole milk.
1 cup of cane sugar.
1 can of condensed milk.
1/4 teaspoon of cardamom powder.
1 tablespoon of brown sugar.
1 tablespoon of unsalted butter
Blanched almonds and raisins.

Preparation Instructions:
Remove the skin of sweet potatoes and wash them under running water. Then cut into small squares. Boil the whole milk in a heavy-bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower the heat. Continue cooking until the sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth.

In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from the skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamom powder, keeping the heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn the heat to medium and cook, stirring constantly, until the consistency is thick enough.

Remove from heat. Immediately transfer the dessert to a serving bowl and let it set to cool. Garnish with almonds and raisins. Chill in the refrigerator. Serve with a dash of heavy cream on top.

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