• iamchef

Kerelan spiced sweet potato hash-browns with chickpea makhani


So any of you that know me personally know that I have spent quite a bit of time over the last four years working in India. If you didn't know that, WELL NOW YOU DO. Every day is a school day. Over the years I've had my fair share of the delicious Indian cuisine and it is arguably my favourite style of cooking, I just do not ever get sick of it. Indian for breakfast erryyyyday please, and that is exactly what this is; my idea of a delicious Indian breakfast. Who says you can't have something spicy for breakfast? Not me, I like it spicy any time of the day. This is the 21st century guys, wake up and smell the spicy. Kerelan spiced sweet potato hash-browns with chickpea makhani coming right up! Oh and if you're wondering what that sexy plate is that those hash-browns are sitting on, my friend Gigi from Mad About Pottery personally hand-made some crockery just for me and it is all the rustic serve-ware goodness I could ever have asked for, go check her range out here!







TIME: 30 minutes SERVES: 2



INGREDIENTS:


For the Kerelan spice mix:

1 teaspoon of coriander seeds

1 teaspoon of fennel seeds

1 teaspoon of cumin seeds

1 teaspoon of garam masala

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground turmeric

1/2 teaspoon of whole cloves

1 teaspoon of paprika

1 teaspoon of decimated coconut

4 dried chillies

6 cardamom pods

1 star anise


For the raita dip:

100g of natural yoghurt

1 teaspoon of fresh mint, chopped

1 teaspoon of fresh coriander, chopped

1/2 a lime, juiced

1/2 teaspoon of garam masala

1/2 teaspoon of salt

1/4 teaspoon of cumin



Everything else:

1 can of chickpeas (400g)

1 can of chopped tomatoes (400g)

30g of butter

1 large onion, diced

Garlic paste

Ginger paste

2 sweet potatoes, grated

2 tablespoons of panko breadcrumbs

2 tablespoons of fresh coriander, chopped

Vegetable oil for frying

Salt

Pepper




MAKE IT:


1.) Pre-heat the oven to 180 degrees celsius - For this recipe you'll want to make the spice mix first as you'll be using it in both the hash-browns and the makhani gravy. In a frying pan, lightly toast all of the whole spices for two minutes and leave the already ground spices aside. After toasting for two minutes, add all of the spices together for the Kerelan spice mix into a pestle and mortar and grind together thoroughly, once ground together, set aside.


2.) In a mixing bowl, add the grated sweet potato and half of the chopped onion. Add two teaspoons of the Kerelan spice mix and one teaspoon of salt, mix well. Leave to stand for about 10 minutes, the moisture from the potato will begin to pool at the bottom of the mixing bowl. After 10 minutes you'll want to squeeze the sweet potato mix removing as much moisture as possible and transfer to a new mixing bowl. Once you have transferred all of the hash-brown mix to a new mixing bowl, add two eggs, the panko breadcrumbs and mix well.


3.) Using your hands, mould small handfuls of the hash-brown mixture into hash-browns. Drizzle a little vegetable oil in a frying pan and put on a medium heat and add the hash-browns. Cook on each side for 1.5 minutes and then add to a baking tray. Once all have been fried, put them in the oven for a further 7 minutes.


4.) In a blender, blend the chopped tomatoes and then add to a saucepan, add three teaspoons of the Kerelan spice mix, 30g of salted butter, two teaspoons of the garlic paste and one teaspoon of ginger paste. Add two chopped sprigs of coriander, a generous helping of cracked black pepper and one teaspoon of kosher salt to the mix. Drain the chickpeas and add them along with the rest of the chopped onion and mix well. Bring to a boil and then simmer on a low heat for 15 minutes.


5.) While the hash-browns and chickpea makhani cook, it's time to make the raita dip. It's super simple, simply combine all of the ingredients together in a mixing bowl and serve into a dish ready.


6.) Once the hash-browns and chickpea makhani have cooked, remove from the heat, plate up and enjoy!




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