Indian Flavors Spiced Sweet Potatoes



When theRecipeRedux came up with a challenge to do something with spices, I knew it had to be something with sweet potatoes. Fall is the season when it feels right to be eating sweet potatoes. These spuds are dense in both texture and flavor which makes them especially satisfying; and topped with a winning combo of spices you just can’t go wrong. Another equally delicious dish I’ve made is Indian spiced Cauliflower. While these cooked dishes can be a little time consuming, they are definitely worth the wait—all good things are worth the wait. Aren’t they?

The fun thing about cooking is that sometimes you can sometimes discover a great combination. Today for example, I was thinking that Mexican and East Indian food fuse together well. Both of the cuisines use similar spices and flavorings like onions, garlic, cilantro, cumin, cayenne, and coriander. And while Indian food is often served with yogurt, Mexican food is often topped with sour cream, which is similar in taste and texture to yogurt minus the fat. And a type of food common to both Mexican and Indian cuisines is the flat bread; the Mexican tortilla, and the Indian chapatti.

Go ahead and make these flavorful spiced sweet potatoes, spoon the spuds up inside a tortilla or chapatti, top it with yogurt, guacamole, and cilantro leaves and enjoy. The dish is vegan and vegetarian friendly, and without the tortilla is gluten free. For added protein add some cooked beans, tofu or tempeh. . . . → Read More: Indian Flavors Spiced Sweet Potatoes


Baked Plantain Chips with Indian Spices

Baked Plantain

Since I wrote my post a few weeks ago about Indian spiced cauliflower, I’ve been hankering for more spices and exotic flavors. I picked up a book at the library titled “Lord Krisna’s Cuisine: The Art of Vegetarian Cooking” by Yamuna Devi. I don’t remember if it was the first page I opened to or the second, but her appetizer recipe for Crispy Plantain Wafers called to my tastes buds. So, it’s time for another Indian treat: Baked Plantain Chips with Indian Spices…umm.

Technically, plantains are a fruit, but they are considered more of a vegetable, as many people cook them when they are still green or yellow. They are not sweet until the peel turn black. They are very tasty fried in olive oil and served with fried eggs and tomato sauce over rice in a dish called, Arroz a la Cubana –Cuban style rice in English. Devi says that in the south of India people are as fond of plantain wafers as Americans are of potato chips. In India, they are fried in coconut oil, which is a highly saturated fat. In my adapted version I use, you guessed it…olive oil. Why olive oil? According to Dr. Donald Hensrud, a Mayo Clinic preventive medicine specialist, olive oil is considered a healthy fat and may lower your risk of heart disease. OK, I know you know that. I’m just reminding you that you can always change a recipe and go for the healthier choice.

I’ve also . . . → Read More: Baked Plantain Chips with Indian Spices