Jicama Fries with spicy seasoning

Jicamas ("Hee-kah-mah" or "Hick-ah-mah") are one of my favorites in salads. The crispy texture and hint of sweetness makes them perfect for the salads. I also like munching on them raw, just add some salt, lemon and red chilli powder to it and my snack time is sorted. I didn't think I can have Jicamas in any other way until a friend of mine mentioned to me that she loved sauted Jicama. So, I got a Jicama to saute it. But when I started peeling it, I felt a little adventurous and thought of trying to make some fries instead. Jicama fries are also called keto fries as they are low on carbs, yet they have a  great crunch to them.

Jicamas are root vegetables also known as Mexican Turnip. They are native to Mexico but are easily available in most grocery stores in North America. Jicamas have thick brown skin which is not edible but inside is white and crispy almost like an apple, just not as sweet. Also, it is very important to know that only the root of the Jicama plant is eatable; while the rest of the plant including the leaves, beans and anything else is toxic and must not be eaten in any form.

The root of Jicama plant which is edible (commonly referred to as Jicama) is very healthy. According to public sources, Jicamas are high in soluble fiber (6 gm/ cup) specifically "oligofructose inulin" which is a prebiotic that promotes growth of probiotics (good bacteria) in our body. These soluble fibers may help prevent diabetes and high blood cholesterol. Since Jicamas are high in water (85% - 90%) and fiber content, they help you feel full for longer period of time with fewer calories (50 cal/ cup). Jicamas are also low in carbs (11 gm/ cup) unlike potatoes, low in cholesterol and are fat free. They are an  excellent source of Vitamin A, C (antioxidant) and beta carotene. These are just few of many health benefits of this wonder root vegetable Jicama. They taste delicious whether you eat them raw or cooked. But when I have some time on hand, I like to eat them as fries. I season them with array of spices and flavors including turmeric that has anti-inflammatory properties. These fries are also great companion for movie time! You can have them with choice of your dip, ketchup, guacamole or cilantro dip. So let's get started...

Safety first!

• As mentioned above, only use the Jicama root and discard the rest of the plant as only the root is edible.
• Always peel the skin of Jicama. The skin is not edible. Be sure to peel the skin with a knife. I have tried peeling it with a peeler but it would only remove a thin layer, not the entire skin.
• Before you start peeling Jicama, cut the top and bottom first to help balance it on the chopping board. The flat surface and flat bottom will ensure that Jicama is not rolling on the board or slipping through your grip.

Additional notes/ Tips

• Alternatively, you can buy pre-cut Jicama from the store but it's little bit pricey. I rather just buy whole Jicama and peel.
• I have air fried the fries but you can also bake them in oven. I have given baking instructions below as well.  
• Adjust the level of spice in the seasoning per your need. If you don't like spicy fries, just reduce the amount of red chilli powder to suit your flavor buds. 

Prep time - 10 minutes
Cook time - 50 minutes 

Ingredients


1 Medium Jicama  
1 Tbsp olive oil/ vegetable oil
1/4 Tsp turmeric powder
1/2 Tsp chili powder or paprika
1/4 Tsp black pepper powder (optional)
1/4 Tsp cumin powder
1/2 Tsp black salt
1/2 Tsp salt (to taste)

1/2 Lemon

Salt for boiling
 

Instructions

First and foremost, start boiling water in a big stockpot (fill it up half way). 

Now start peeling Jicama's skin with a knife and be sure to remove the entire thick layered skin.

Evenly slice the Jicama. I sliced it into pieces about 1/4" thick. 

Add the sliced Jicama into the stockpot. Add some salt and boil them for about 25-35 minutes until they become tender.

While Jicama slices are boiling, preheat oven at 425°F if baking in oven. 

When fries become tender (see picture below), strain the water and transfer the boiled fries in a large mixing bowl. 

Add oil and all the dry ingredients (spices) in the bowl and coat the fries evenly with the seasoning. 

                             

For Oven - Now line baking tray with foil or parchment paper and lightly grease it with oil. Evenly spread the boiled and seasoned Jicama slices without crowding them. This would prevent them from becoming soft with steam. Bake for about 35-40 minutes until fries are golden brown or the desired texture is reached.

For Air fryer - Evenly spread the boiled and seasoned Jicama slices on the air fryer tray without crowding them. This would prevent them from becoming soft with steam. Air fry them for about 20 minutes at 425°F until the fries turn golden brown or desired texture is reached. 

Remove from oven and serve with your favorite dip (ketchup or chutney)! I highly recommend topping the crispy fries with dash of lemon juice for a little zesty twist. Enjoy these healthy fries without any guilt !

                                  

The cooling Beetroot & Mint Raita (Salad)

Hi foodies, today I am going to share a very simple yet very appetizing recipe - The cooling Beetroot & Mint Raita (Salad). It is a quick, easy recipe and a must try for this summer! The combination of crunchiness of beets, the freshness of mint leaves and the creaminess of yogurt is simply unbeatable. I stumbled upon this dish earlier this year when I was trying to find low carb diet recipes. I have tried different versions of it but this one by far is my favorite as it has zero oil and zero sugar. 

                             

I immediately fell in love with this Raita (Salad) as it is not only healthy but also a delicious dish that can be eaten as a side or as a meal by itself. I plan to gobble this dish as my meal at least once a week, especially in summer. 

For a long time, I was consuming beets as a simple salad. I would boil, peel and slice them out on a plate. Though I always knew there are abundant health benefits attributed to this amazing root vegetable, I always struggled about finding ways to consume them until recently. In last few years, I have tried and tested different recipes using beets and trust me this vegetable has never failed to impress me. Beetroots are gifted with natural sweetness and are low in calories, low in fat and a great source of fiber, vitamins as well as minerals such as folate, potassium, iron and Vitamin C. They also help improve blood flow and lower blood pressure. These are just few of their numerous health benefits. 

On the other hand, mint leaves apart from giving cooling sensation, help improve digestion, provide anti-inflammatory and anti bacterial benefits. 

Lastly, yogurt is a great way to consume the much needed nutrients for our body. The active cultures (Probiotics)  in yogurt benefit our digestive system. Yogurt not only contains higher percentage of vitamins and minerals like calcium, vitamin B-12, phosphorus, potassium, etc. but it is also an excellent source of protein. 

So with all these amazing health benefits combined in one power packed dish, this recipe is a jackpot and can't be missed for any reason! This is my version of the cooling Beetroot & Mint Raita and I am sure you and your family will enjoy it as much as we do. Let's get started...

Ingredients -

2 Small or 1 Medium beetroot  

Handful of mint leaves

1/2 Cup whole milk yogurt or Greek yogurt   

1/2 tsp black salt

1 tsp cumin powder

Salt to taste 

      

Let's prepare it...

Peel the beetroots and coarsely grate or shred them using a grater. Transfer the shredded beetroots in a bowl.

                             

Roughly chop the mint leaves and add them to the shredded beetroots.

Now add salt, black salt and roasted cumin powder to the mixture. Please keep in mind to add little less salt than you normally desire as we are also adding black salt to the Raita. You can always add more salt later if you like.

           

Next add whole milk yogurt or Greek yogurt. Mix everything well coating the beetroots with yogurt and spices.

   

Garnish with a spring of mint leaves and voila... the cooling Beetroot & Mint Raita (salad) is ready!

                                 

At this point you can either put the Raita in the fridge for an hour or two before serving, or you can serve it right away (you can use cold yogurt if you plan on serving it immediately.)

Additional note -

I have not used any oil to make this Raita but if you wish you may also add some tempering to it. 

To temper, heat up some oil and add some mustard seeds. When crackled, fry some curry leaves and pour temper evenly over the Raita.