It’s the fourth of July, a lovely summer afternoon begging for a chilled salad with a kick. With some leftover quinoa and fresh watermelon at hand, here’s my tabbouleh with a twist! This makes enough to serve two as an appetizer.
One cup cooked quinoa
A cup of cubed watermelon
A quarter red onion, finely chopped
Six mint leaves finely shredded
Juice of one lemon
One green chilly, finely chopped
One to two tbsps of olive oil (depending on your taste)
Freshly ground salt
A teaspoon of black pepper or Aleppo pepper
Gently mix all the ingredients and serve as soon as mixed! Enjoy 🙂
I recently read somewhere that some creative soul had tried to toast sliced sweet potatoes for breakfast and the outcome was amazing! I chuckled about this to a friend and she goes, “I’m going to try waffling the sweet potato”….just inserting the slices into a waffle iron and letting the iron do its magic.
Well, that was just the push I needed to do this in my own kitchen. I greased a waffle iron and waffled my sweet potatoes in there. Unlike a regular waffle, I repeated the process a few times to get the right level of browning. What came out simply melted in my mouth with just a little bit of butter on top. To make it a complete breakfast, I added in a soft-boiled egg and a sliced avocado.
Take a look pre and post and do let me know if you’ve tried this!
Potatoes probably do get a really bad rap as those starchy, carb laden veggies which need to be substituted with “better for you” ingredients like sweet potatoes. I’ve got to say I beg to disagree. And you would too if you had this easy to prepare Indian winter delight (Aloo Methi) which throws in plenty of greens to balance out the nutritional value and provides so much comfort!
If you ever want to impress someone with an easy Indian dish, these potatoes are an easy win. Served warm as a side dish or as an accompaniment to the traditional chapatis, you can’t go wrong with this preparation!
Here’s what you need to prepare Aloo Methi or Potatoes with Fenugreek Leaves:
Peel the potatoes and cut into cubes.
Clean the fenugreek well (they tend to be gritty) and chop the leaves finely.
Heat the oil in a pan and add the cumin seeds.
When the seeds turn dark, add the chopped potatoes, salt, turmeric powder.
Stir well and cook covered till potatoes are close to being done (about 10 minutes, adding a tad bit of water if the potatoes stick to the bottom of the dish).
Add the chopped fenugreek leaves, mix well so the potatoes get coated with the fenugreek leaves and leave to cook for five more minutes or till the leaves are wilted.
Take off stove and serve!
The finished dish looks like this and tastes yum! Do try it and let us know if you like it.
PS. This could be a nice, surprise way to serve a side of potatoes.