ROASTED RED POTATOES WITH GREEN HERBS

Small red potatoes are used in this recipe. They are being cut in halves or quarters without peeling and are roasted in the oven. They come out deliciously crisp from outside and moist from inside and they look great with confetti of green herbs.

INGREDIENTS

10-12 little red potatoes
1-2 tabs olive oil
1/2 tsp salt
A pinch of paprika
2 tabs finely chopped chives and dill
1 small handful of chopped cilantro leaves
Olive oil spray
1/2 tsp mango powder
Freshly squeezed ground black pepper

Soak the potatoes in bowl full of water for 5-6 minutes to loosen the dirt. Drain them and dry them with a paper towel and cut them in two pieces or in four for slightly bigger size potatoes .

In a big bowl combine olive oil, salt, paprika, chopped chives, dill and cilantro.
Add potatoes in the bowl, stir and toss to coat the potatoes evenly with oil mixture.

Preheat oven at 450 F. Coat the oven tray with touch of olive oil spray and put all the potatoes in the tray in a single layer and roast them in the oven, stirring occasionally, until they are lightly browned and fork tender about 30 to 40 minutes.

Transfer them to a warm platter, sprinkle with mango powder and freshly squeezed black pepper. They can be served as side dish with any meal or as a snack with cilantro chutney or ketchup as dipping sauce.

SPROUTED MUNG BEANS

Once the dry mung beans are sprouted, their food value increases tremendously making them super food with high protein, high fiber and low calories. I like to cook them with different vegetables. They are great for breakfast or as a snack with afternoon tea.

INGREDIENTS

2 tabs extra virgin olive oil
A small handful of finely chopped onions
1 tsp finely chopped ginger
1/2 cup baby sweet peppers chopped finely
1/4 cup sweet corn-kernels from the cob
1/2 tsp salt
A pinch of red chili flakes
One and half cup sprouted mung beans
1 tsp fresh lemon juice
Freshly squeezed black pepper
2 pinches of garam masala
1 tabs chopped cilantro leaves

Heat the oil in a medium pan on medium heat, add onions and ginger and cook for 3-4 minutes or until onions get little soft and pinkish. Add sweet peppers and corn kernels followed by salt and chili flakes and cook for couple of minutes.

Stir in sprouted mung beans and cook for 6-8 minutes, partially covered in between until they turn little darker in color. Sprinkle lemon juice, black pepper and garam masala.Transfer to a serving bowl and garnish with cilantro.

METHOD OF SPROUTING THE BEANS
All kind of dried beans can be sprouted. Soak them in double amount of water overnight. Drain and wash them in few changes of water. Spread a moist towel on any tray, scatter wet beans on the towel and cover them with another moist towel. Place the tray in a warm corner in the kitchen. Beans will sprout in 2-3 days. Keep the towels moist and check them once a day.