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

Gourmet (South Africa) - - CONTENTS -

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.

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