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If anyone should ask me if I am a perfectionist my answer always is with a smile; “Well, I am in recovery…. .” After years of being stung by the perfection bug to the point where I could hardly walk I have learned that perfection, hailed as it may be by many, is not for me. However, the need for it still lingers and I, like a reformed alcoholic, have to watch my every move so as not to fall back. I know what my triggers are and do my best to avoid them. Instagram or pinterest binging being some of them. Not meditating being another.
My love/hate relationship with perfection is longstanding and well documented. When you are in the business of cooking food in a picture perfect society it’s really hard not to, at least, try and be perfect. Nowadays your every meal is scrutinized, photographed from all angles and commented on by people who sometimes have never been inside a kitchen in their life!
But you know what? After many many nights of staying up late to write the “perfect” blog or to bake the “perfect” cake only to find myself perfectly exhausted and snappy the next morning, I’ve decided that perfection is boring, so not worth your good looks or charms and at times downright dangerous. I believe it’s the main cause of, especially, women burning out at an increasingly younger age. It won’t be long before my 10 year old cousin will be burned out from not being able to catch enough pokemons!
There would have been a time when I would have gotten out my ruler to measure out each and every one of these fries to the exact same lenght and thickness. I would have tested the recipe 3, 4, maybe even 5 times to be absolutely sure it was, well you know, the P word. But I have learned my lesson and now in my forties know that the only thing I will ever ever be completely perfect at is being imperfect. As long as that means I get to stay happy and healthy, that’s just perfectly fine with me!
This is a really great snack or side dish for Pitta since it uses cooling coconut oil, coconut yoghurt, cucumber and coriander. Also curcuma is one of the best spices for Pitta, because of it blood cleansing and anti-inflammatory properties. The poppy seeds not only look beautiful but also make the fries extra crunchy.
For 3-4 as a side dish
- 700 grams peeled potatoes (pick a variety that stays firm when cooked)
- 1 tablespoon melted coconut oil
- 1 teaspoon kurkuma
- 1 tablespoon garma masala
- 1/4 teaspoon himalaya salt
- 1 tablespoon poppy seed
For the coconut raita
- About 1/4 large cucumber peeled and deseeded or 1 libanese small cucumber
- 5 heaped tablespoon coconut yoghurt (you can buy this at well stocked organic stores)
- 5 mint leaves fineley chopped
- 1/4 bunch of coriander leaves finely choppped
- himalaya salt to taste
- 1/4 teaspoon freshly grated ginger (optional)
Preheat your oven to 200 degrees C and line a baking tray with parchment paper. Cut the potatoes in not too skinny fries. Mix in a bowl or on the baking tray with all other ingredient. Bake in the oven for about 30 to 40 minutes until your fries are golden and crispy. Make sure to turn the fries two to three times while baking to get them evenly crisp.
Meanwhile make the coconut raita by grating or finely chopping the cucumber. Pour in a sieve and mash with a spoon to make sure all extra liquid is removed. Add this to a bowl with all other ingredients and keep in the fridge until ready to serve.
Garam masala frietjes met kokosraita
Voor 3 tot 4 personen als bijgerecht
- 700 gram geschilde vastkokende aardappelen
- 1 eetlepel gesmolten kokosolie
- 1 theelepel kurkuma
- 1 eetlepel garam masala
- 1/4 theelepel himalaya zout
- 1 eetlepel maanzaad
- 1/4 grote komkommer of 1 kleine libanese, geschild en zonder zaadlijsten
- 5 tot 6 flinke eetlepels kokosyoghurt
- 5 flinterdun gesneden muntblaadjes
- de blaadjes van een 1/4 bosje koriander, fijngehakt
- himalayazout naar smaak
- 1/4 theelepel geraspte verse gember (optioneel)
Verwarm je oven op 200 graden C en bekleed een bakplaat met bakpapier. Snij de aardappelen in dikke frieten. Meng in een kom of op de bakplaat met alle overige ingrediënten. Bak in 30 tot 40 minuten in het midden van de oven. Schep de frietjes 2 tot 3 keer tijdens het bakken om ze rondom even knapperig te krijgen.
Maak ondertussen de raita door de komkommer grof te raspen of fijn te hakken. Doe over in een zeef en druk met een lepel al het overtollig voch eruit. Schep komkommer in een kom en meng met de overige ingrediënten. Hou apart tot je de frietjes gaat serveren.