From the land of Ayurveda I bring you a savoury snack and herbal tea for the cold winter evenings
Sweet potato and spinach samosa
- 1 small red onion, chopped
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1 large sweet potato,300 g
- 1 teaspoon olive oil
- 1/2 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Garam masala powder ( optional )
- 1/2 teaspoon paprika/chilli powder
- 1 x 400 g tin of chickpeas in water
- 200 g fresh spinach chopped
- Salt to taste
Cook the sweet potato in boiling water until tender, then drain and break into pieces.Meanwhile, heat the oil in a medium pan on a low heat, add the onion and fry until softened. Add the garlic and ginger paste and cook till fragrant.Drain the chickpeas and add them to the pan along with the spinach and add turmeric, cumin, coriander, paprika/chilli powdering, salt and cook for 2 minutes. Place the lid on and cook for 5 to 10 minutes, or until the spinach has wilted. Add the cooked sweet potato and sauté for a minute or two to combine flavours. Then mash the mixture with a potato masher to make a fairly smooth mixture with some soft lumps.
Place the mixture in defrosted puff pastry square bits and fold diagonally so as to form triangles pressing the edges to seal the stuffing. Lightly brush the tops of the pastry with melted butter or oil and bake them in a preheated oven at 200 C for 12-15 minutes or till golden brown. Serve with a condiment of your choice.
Note: Adjust spice powders as per your liking.
Ayurvedic tea or Kashayam
Yields: 1 cup
- 1 teaspoon Black pepper corns
- 1 tablespoon Coriander seeds
- 3-4 small pieces Indian long pepper
- 1 tablespoon dry ginger powder
- 1 teaspoon honey
- 2 cups water
- 3-4 mint leaves
Dry roast them separately. Cool and grind to a smooth paste. Store in air tight containers for further use.
Boil 2 cups water on a medium high flame. Once it reaches a rolling boil, add 1 teaspoon of this herbal powder and simmer for 3-4 minutes. Place 3-4 mint leaves in a cup and pour the steamy brew or “kashayam” and let the mint leaves wilt like spinach. Steep for a minute or two and add a dollop of honey and drink it warm.
Note: Indian long pepper is valued in Ayurvedic medicine and foods for enhancing digestion and metabolism. It is combined with dried ginger and black pepper to form trikatu , which can be taken to help regulate cholesterol and help prevent obesity. It is also used to treat coughs, colds, fevers and rheumatism. It has a folklore reputation as an aphrodisiac, and is believed to improve vitality.