For that perfect roast
December 5, 2018 | 11:36 AM
by Oneza Tabish


A delicious and healthy roast of sweet potatoes with sweet and spicy tinge of cinnamon and red chilli powder


2 medium sweet potatoes (cubed)

1 teaspoon olive oil

1/4 teaspoons red chilli powder

Pinch of cinnamon

Salt and pepper as per taste


Preheat oven to 200° C. Grease a baking dish and keep aside.

In a large bowl, toss sweet potato cubes with oil and spices until coated evenly. Spread onto greased baking dish.

Roast potatoes for 45 minutes, stirring every 10 minutes or so, until done. Season with salt and pepper. Remove from oven and serve immediately.


A crispy and crunchy roast dish with the cheesy goodness of eggplant made the Italian way.


4 eggplants

1 egg

2 tablespoons water

1 cup bread crumbs

1/2 cup Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 teaspoon mixed dried herbs


Preheat the oven to 175 degrees C.

Slice the eggplant to ½ inch discs.

In a small bowl, beat the egg and water.

On a plate mix the bread crumbs, parmesan cheese, garlic, mixed dried herbs and pepper. Dip the eggplant into the egg, then into the breadcrumbs to make sure they are coated all over. Spread the eggplant discs on a greased baking tray and bake 30-40 minutes until golden, flipping halfway till both sides are done. Serve hot.


A hearty roast of lamb ribs cooked with vegetables that will leave you asking for more.


1 and half kg lamb ribs

2 tablespoons olive oil

1/2 teaspoon fresh garlic minced

1/4 teaspoon salt

1 teaspoon pepper powder

500g baby carrots

2 large potatoes, diced

1 large onion, peeled, finely chopped


Preheat oven to 190 degrees C.

Place ribs in a baking dish and rub with olive oil and garlic. Season with salt and pepper.

In a bowl, add the carrots, potatoes and onion and drizzle with olive oil, and salt and pepper to taste. Add to the baking dish with the lamb ribs.

Bake in oven for 45 minutes. Check to see if the vegetables are tender, with the help of the fork. Serve hot.


Boiled eggs shallow fried and cooked in a lip smacking onion tomato curry is a must try for one and all.


4 eggs

1 tablespoon oil

2 finely chopped onions

1 teaspoon ginger, minced

1 teaspoon garlic, minced

1 slit green chilli

1 sprig curry leaves

1/4 teaspoon turmeric powder

1 teaspoon red chilli powder

1/2 teaspoon garam masala

1/2 teaspoon pepper powder

Salt as per taste

1 1/2 tablespoons tomato puree


Boil the eggs, de-shell; keep it aside.

Heat oil in a pan and shallow fry the boiled eggs until they turn golden. Remove the eggs and drain on kitchen towel.

In the same pan, sauté the chopped onions till pink.

Add ginger and garlic and sauté for 2 minutes or till the rawness goes, now add green chilli, curry leaves and sauté. Season with all spices including salt and pepper. Mix well and cook till the oil leaves the sides.

Add tomato puree and cook for about 2 minutes for it to blend well with the onion and spices mix.

Add the fried egg and mix well. (Note: Do not stir the mixture too hard after adding the eggs or the egg might crumble).

Cook it on a low heat for 4-5 minutes, stirring delicately. Switch off the flame and serve hot.

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