POTATOES BRAVAS[19]

inegar

www.uinspire.in
Saturday, December 28, 2013

(Makes 8 servings of the Potato Bravas)

Ingredients for the Hot Sauce
This recipe makes 4 to 5 cups .
Use only as much as the bravas sauce requires.
Store the rest, it stays well for more than a week in the deep freezer.
9 cloves - Garlic (peeled)
3 Tbsp - Extra virgin olive oil
7 pcs - Onion (chopped into quarters)
9 pcs - Tomatoes (chopped into quarters)
1 medium - Capsicum (chopped into small pieces)
2 tsp – Carom seeds [Ajwain]
2 tsp – Oregano
To taste – Salt
9 whole – Dried red kashmiri chilies (deseed all except a few and soak all together in 1 1/2 cup water for 20 minutes)

Ingredients for the Bravas Sauce
1 Tbsp - Mayonnaise
1/2 tsp - Tabasco
3 Tbsp - Hot sauce [recipe given below]
1 Tbsp - Vinegar
1/2 tsp - Cumin (roasted and powdered)
1/2 tsp - Paprika
to taste - Salt

Ingredients for the Root Vegetable
2 large - Potatoes or Sweet Potatoes
1 Tbsp - Extra Virgin Olive Oil
To taste - Sea salt

Method for the Hot Sauce
Heat the olive oil, then add the garlic, onions, tomatoes and capsicum.
Add the chilies with the water.
Cook till the tomatoes and onions are very soft.
Cool and blend the mixture in a liquidiser.
Add carom seeds, oregano, salt and boil it till it bubbles.
Use it as required.

Method for the Bravas Sauce
For making the bravas sauce, mix the mayonnaise, tabasco, hot sauce, vinegar, cumin powder, paprika and salt.

Method for the Root Vegetable
Half boil the potatoes with the skin.
(If using sweet potatoes remove the skin after boiling)
Cool and cut them into wedges.
Apply the oil and either roast them on tawa (griddle) or air fry them.
Sprinkle the sea salt over the potatoes.
Top it with the bravas sauce.
Serve in individual shallow bowls.