june 2016
Monsoon Journal
A parfait media publication
Monsoon Kitchen
World News
SPICY BABY POTATOES Welcome to our recipe corner! We sisters will entice you with recipes that we have fallen in love with and teach you a little Tamil along the way, as all the ingredients will have their Tamil names. Both of us love to cook and we have developed very different styles. Niranjini has a very refined palate and cooks more contemporary world cuisine with an Asian touch. Rajini is a seasoned homemaker who loves making traditional dishes for her friends and family. Follow us on Instagram: @ ninjaeatsfood and @tamil_food
Eat more, learn more!
Sisters Niranjini Thirunesan (left in photo) and Rajini Nathan live in London and are of Sri Lankan heritage. Niranjini is a graduate in Human Biology, and has a clear passion for food. You can find more of her recipes on her blog www.ninjaeatsfood.wordpress.com Rajini has a background in psychology and travels the world with her husband Victor and daughter Azaaryah. Their travels are detailed at www.myreluctanttravels.wordpress. com
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Sometimes the perfect accompaniment to your favourite meal is as simple as the humble potato. Being ever so versatile, practically anything can be done to the potato; grilled, fried, roasted, mashed... Our Spicy Baby Potatoes are a definite crowd pleaser, we dare you not to eat these by themselves as you’re cooking it! Full of flavour, the spices do all the talking. Here’s the recipe:
Ingredients: 4500 gms of baby potatoes (Chinna kizhangu) 41 tbs sesame oil (nalennai) 4¼ tsp mustard seeds (kadugu) 4½ tsp cumin seeds (seeragam) 4¼ tsp ajwain seeds (omam) 4¼ tsp asafoetida powder (perungaayam) 4¼ tsp turmeric powder (manjal) 41 ½ tsp red chilli powder (milagai thool) 45-8 curry leaves (kari velpilai) 4½ tsp fennel powder (perunseeragam thool) Salt to taste
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Wash and par boil the potatoes with the skin on in salted water. Cut into halves and set aside. Add the oil to a wok and once heated add the mustard seeds. Wait for the mustard seeds to start to pop and then add the cumin seeds, ajwain, asafoetida, and curry leaves. Next throw in the potatoes and add the turmeric, chilli powder and toss them around till the raw smell of the chilli powder is gone. Finally add the fennel powder and salt toss a couple of more times, and your dish is ready! Try making this recipe this month and do hashtag #monsoonjournal on Instagram and send us your pics, comments and feedback. Spread the love (and recipe!)
11th year in circulation