I used to be a difficult child. And, I got bored easily. As a matter of fact I still do. But, that’s besides the point.
When I got bored as often as I did, I would make ridiculous demands for food that was not available in that particular season. Oh yeah, I was bad.
Homemade fries with nimbu pani (Indian lemonade) always appeased me. Every time.
So try these. The lemonade with the fries because they are a gorgeous combination and so purely delicious that you will want to finish them in one go.
AND, they are spicy, but as we say in India… “what is life without a bit of masala/spice?!”
7 tbsps sugar (more or less to taste)
1 tsp salt
6 (medium) glasses water
1 tsp chaat masala (optional)
handful of fresh mint leaves
In a glass, squeeze the juice out of the 3 limes. For every 1 lime, add 2 tablespoons sugar and then in the end add an additional tablespoon sugar. If you like it sweeter you can always add more later. Mix well till the sugar disappears and is fully incorporated. Add the salt and mix well again.
Strain the juice of the limes through a sieve so you get rid of any seeds or flesh. Add the 6 glasses water, lemon slices, mint leaves and the chaat masala (optional). Chill before serving.
500 grams sweet potato
1 tsp coriander seeds
1 tsp fennel seeds
2 tsp chili flakes
1 tsp mustard seeds
1/4 tsp asafoetida
4 tbsps vegetable oil
salt to taste
Preheat oven to 425°F or 220°C.
Wash and cut your sweet into thick slices. Grind all the spices roughly together. Take a large ziplock bag and add the potatoes slices and the oil with the dry spices. Close bag and mix everything together. Let the bag sit for about 15 minutes while the potato slices drink in the spices.
On a baking tray spread out your slices and bake for 15 minutes. At this point turn the slices over and bake for another 15-20 minutes or till the potato slices are nice and brown and the aroma from all those spices is driving you nuts!
Serve hot with the chilled lemonade.