Exotic food is where it’s at right now, and the secret ingredient is hot sauce. here are two recipes to make in a hurry
Exotic food dishes featuring hot sauce
Bhel poori is a savoury puffed-rice snack that’s usually served with crackers (we like to eat it with a fork). Sev is a chickpea noodle, but an egg noodle will do. The noodle you buy should be thin, but not very thin, or your bhel poori will be too mushy. Serves 8
226g white boiling potatoes 3/4 cup finely chopped onion 680g firm, ripe tomatoes, cut into 6mm dice (1 1/4 cups), then drained in a sieve about 20 minutes
1 (450g) unripe mango (preferably green), peeled, pitted and cut into 6mm dice
1/2 cup coarsely chopped coriander
2 1/2 cups puffed rice
2 cups unseasoned sev
or egg noodles
1/2 cup mango chutney 2T Tabasco
1. peel the potatoes and cover with salted water in a 2- to 3-litre saucepan. Boil, uncovered, until just tender. drain. when the potatoes are cool enough to handle, cut them into 6mm dice.
2. Just before serving, stir together the potatoes and the remaining ingredients in a bowl, then stir in the chutney and tabasco. serve immediately with extra mango chutney.