For July Secret Cooking challenge I was paired with Lakshmi who blog here. Thank you to the gorgeous blogger Priya who has brought together this crazy mix of bloggers with love to experiment with ingredients.
So basically this is an ingredient swap. Every month the interested people are paired and we exchange ingredients (only virtually)
For the last month i got, Yam and tomatoes. I had never cooked with yam before except in undhiyo and there it is no brainer actually. I wanted to try something different. All google gave me was curry, roast, soup etc. However the sweet potato chips caught my fancy and I wanted to try this with my favorite flavors.
I ordered sliced yam from Bigbasket.com and it was all a breeze then.
You shall need:
For the chips-
200 gms… Yam (Peeled, washed and cut in thin strips)
1 tsp… Salt
1 tbsp.. Black Sesame seeds
2 tsp… Thyme (dried)
1 tbsp… lemon juice
1 tbsp… olive oil
For the chutney-
1/2 tsp… oil
1/2 tbsp… panch poran (Mix of five spices- fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
4-5… Tomatoes (Blanched, peeled and cubed)
2.. dried red chillies (cut in small pieces)
1 tsp… Sugar
1/2 tsp… red chilly powder
- Pre heat oven to 180C.
- In a bowl, mix the olive oil, lemon juice, salt, sesame seeds and thyme.
- Toss the thin strips of the yam in the mix and let it sit for a few min.
- In a tray, lay a parchment paper/butter paper and arrange the yam strips one by one.
- Bake it for 25-30 min rotating the side of the yam once in the middle.
- We need crisp strips, so bake it as long as it takes to draw all the moisture out.
- For the chutney, in a pan, heat oil and add panch phoran and red chillies.
- Once the oil is smokey, add the tomatoes, salt and red chilly powder.
- When the water of the tomatoes is almost dried up, add the sugar and let it cook.
- Taste and adjust the spices to make it a sweet and sour chutney.
- Serve with love.