Heat butter and oil in a
non-stick pan till the butter melts. Add honey and mix till the mixture starts bubbling. Add 1 cup of water and mix.
Add cinnamon
powder, turmeric powder and salt, mix well and cook on high heat for 10 minutes or till the mixture turns into a brown, thick and sticky sauce.
Medium sweet potatoes, boiled, peeled and cut into medium cubes 2
Raisins (kishmish), soaked in water ½ cup
Butter 2 tbsps
Oil ½ tsp
Honey 3 tbsps
Cinnamon (dalchini) powder ½ tsp
Turmeric powder ¼ tsp
Salt to taste
Saffron a few strands
Fresh coriander leaves, finely chopped 3 tbsps
White sesame seeds (safed til), toasted 1 tbsp
How to Make Moroccan Sweet Potato and Raisin Salad (Stepwise Photos)
Method
Heat butter and oil in a
non-stick pan till the butter melts. Add honey and mix till the mixture starts bubbling. Add 1 cup of water and mix.
Add cinnamon
powder, turmeric powder and salt, mix well and cook on high heat for 10 minutes or till the mixture turns into a brown, thick and sticky sauce.
Add sweet potato
cubes and mix till the sauce coats all the cubes.
Add 1 tbsp water to
saffron and mix. Drain the raisins and add both saffron and raisins to the sweet potato mixture. Mix well. Add coriander leaves and white sesame seeds and mix gently.
Transfer into a serving
bowl and serve hot.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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