Meera Sodha’s vegan recipe for sweet potato mochi with black sesame sauce | Vegan food and drink

When I think of food that “sparks joy”, to borrow the phrase of a well-known house organiser, I don’t think of multicoloured cakes or the smoke and dance of Mexican restaurant sizzlers. It’s the fun, playful chewiness of the Japanese glutinous flour rice cakes called mochi that I want. Often they’re sweet, filled with adzuki beans or peanuts, but they can also be savoury, as in today’s recipe. Here, they are fried like pancakes to give them a toasty, crisp exterior before being coated in a deeply flavourful and dark sesame sauce.

Sweet potato yaki mochi with black sesame sauce

You’ll need glutinous rice flour which you can buy from most Asian grocery stores and online from the likes of Sous Chef, and black sesame seeds, which will likely be found in the same place, as well as larger supermarkets. This makes a lot of sauce, so keep

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Lockdown Recipe: These Homemade Potato Chips Taste Just Like The Store-Bought Ones

One thing we realized amidst the lockdown is cooking can be fun and engaging. It was, in fact, one of the major modes of entertainment during the 2020 lockdown. People started spending more time in their kitchens and kept experimenting with different types of recipes. We have also seen home-cooks elevating to skilled chefs during this phase. Internet was overloaded with pictures of many such homemade delicacies – pizza, jalebi, breads and panipuri being the most common ones. Since we are back to that same lockdown phase (in most of the states), we feel, it is time to explore our inner chef yet again. You have to agree- making a dish from the scratch has its own share of fun and excitement. Besides, it will also help us keep busy and positive amidst the adversities and negative news around.

Here we bring you one such lockdown special recipe that might

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This potato kugel recipe can be the highlight of your Passover table, or any other meal

Their story of emigration from Russia, sometime in the mid-20th century, is woven with equal parts pathos and tales of divine intervention. There was one anecdote of a 90-year-old great-grandmother, wrapped in a blanket or rug to be smuggled out of the country. The customs guard thought the rolled up fabric looked suspicious, and pierced it a few times with his saber while the family stood in mute horror convinced that blood would start seeping through at any minute.

By some strange miracle, the saber had just missed the woman and she lived to tell the tale in her new Brooklyn home.

Whereas my mom’s family became largely secular, my mother’s cousins, devout followers of Menachem Mendel Schneerson, a Ukraine-born rabbi who became leader of one of modern Judaism’s most vibrant strains, the movement known as Chabad-Lubavitch, stuck to their faith and followed him to America. Along with their religious

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Thomasina Miers’ recipe for potato and chickpea curry | The simple fix | Food

When I was growing up, my father would cook a Madhur Jaffrey potato curry that I still make a version of to this day. Over the years, mine has evolved quite a bit – it’s saucier than Madhur’s and I love to add chickpeas or fresh peas. There is something pleasing about the way tooth meets the tender-firm cubes of potato, not to mention the spicy sauce that envelops them, flooding the mouth with flavour and heat. It always hits the spot. There is time to make flatbread while the curry cooks (to mop up that sauce), but otherwise sit back, crack open a beer and think about how much you didn’t spend on a takeaway.

Potato curry with chickpeas and turmeric

In summer, I often swap the chickpeas for peas.

Prep 10 min
Cook 45 min
Serves 4-6

6 large potatoes
5 tbsp vegetable oil
½ tsp mustard seeds

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