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Posts Tagged ‘Indian spices’

Everything I do lately seems to be a little bit random, and last night’s dinner definitely was.    But I can explain:   I had chosen the two recipes I wanted to blog, and then had a huge craving for an Amy’s frozen pizza.    And one of my favorite things about living alone is that you can eat whatever you want, whenever you want, and you don’t have to explain a thing to anyone.  So my dinner last night was an Amy’s frozen pesto pizza, okra and onions, and sweet potato chips. 

I found the recipe I used for the sweet potato chips in the October 2010 issue of Vegetarian Times.  This recipe is not posted on their website yet or I would link it here.   Their recipe is for making the chips in a dehydrator, but I altered the ingredients a bit, then popped the chips into the oven.  I was really surprised at how many chips one large sweet potato makes!  

Rosemary Sweet Potato Chips

1 large sweet potato
1 T. olive oil (and more as needed)
1 T. lime juice (or lemon if you like)
1 T. dried rosemary, crushed
Salt to taste

Preheat your oven to 350 degrees fahrenheit.

Thinly slice the sweet potato, getting the slices as thin as you can.    Place the slices into a bowl and toss with the olive oil.  I started with one tablespoon, then just added as needed.   Once your slices are coated in the oil, add the lime juice and crushed rosemary, tossing to cover.   Then sprinkle sea salt on the surface and toss again to coat.  

Spread the slices onto a cookie sheet and bake for about 15 minutes, then toss to expose uncooked surfaces and put back into the oven for another 15 minutes or so.    Cooking times will vary greatly depending on the thinness of your chips, oven variables, etc.    But I think you know when a chip is ready to be eaten.  ; )

The other recipe I made was Okra and Onions, also from the October 2010 issue of Vegetarian Times, in an article from the book The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes by Madhu Gadia:

Okra and Onions

2 T. canola oil
1/2 t. whole cumin seeds
1 medium onion, chopped (1.5 cups)
12 oz. frozen sliced okra, thawed
2 t. ground coriander
3/4 t. salt
1/2 t. ground turmeric
1/2 t. cayenne pepper, or to taste
1/2 t. amchoor or 1 tsp. lemon juice (I used lime)
1/2 t. sugar

Heat the oil in a skillet over medium heat.   Add the cumin; cook 10 seconds.   Add the onion; saute 3 minutes.   Stir in okra, then coriander, salt, and turmeric.   Also add the cayenne pepper at this point.  I just sprinkled a little bit of cayenne into the pan, I am a bit afraid of heat – I’ve ruined a few dishes making them too hot for my taste.  Cover and cook 10 minutes, stirring once or twice.   I cooked mine a tiny bit longer, uncovered, until the onions were clear and just beginning to carmelize a little.    Once the okra and onions are cooked, stir in the amchoor or lemon juice (in my case lime juice) and sugar.  

I really liked this recipe, the okra and onions have their own flavors, and then as you eat it you taste the various spices at different times, and then the sweetness of both the onions and the tiny bit of added sugar also comes through.  It’s simple, quick and delightful.

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