Hi there! I just got back from vacation yesterday from India. I went there after a gap of 2 years. It was a totally enjoyable trip, meeting up with our family, relatives and friends, and just the feeling of being back at home. An added bonus was that I went to see the Taj Mahal for the first time in my life, and I can only say that this is not the last time I am going there. I can’t find words to describe it.
Apart from that, I ate to my heart’s content all the street food that I missed out on, and have a lot of recipes under my belt, waiting to be cooked.
Ok then, back to fun. I cooked up this dish a couple of months ago when we had invited our friends over for lunch. I had wanted to make some potatoes, but prepared these yams instead. I have wanted to prepare yams or sweet potatoes this way and the result was very appealing to the mouth and the tummy J.
2 medium to large yams / sweet potatoes
2 large jalapeno peppers chopped fine (1/2 inch length)
2 tbsp oil
1/4 tsp cayenne pepper
1/4 tsp cumin powder
1/4 tsp coriander powder
Salt to taste
Bunch of fresh parsley leaves chopped fine
Poke the yams with a fork, making holes, and bake at 300 – 350 degrees F until done (roughly 35-40 mins), making sure they don’t get mushy. You can alternatively pressure cook or boil the yams...not as tasty as roasting them though. Cut the yams into ½ inch pieces.
Heat the oil in a pan on medium heat. Add the cumin, coriander and cayenne pepper. Reduce the heat to low, and add the yams. Season with salt to taste, and mix the ingredients well. Roast the yams on low to medium heat until they are roasted, nice and golden. At this point, add the jalapeno peppers and some fresh parsley leaves (about 1 tbsp) and cook for a few more minutes. Garnish with the rest of the parsley leaves. Serve hot.
This is the dish to make if you want to surprise yourself or your guests with something that is unique and has layers of different flavors in it.
Health Rating: High