I love experimenting with ingredients and veggies from various regions. While I do make traditional recipes of that region to which the ingredients belong, I also like to adapt them to Indian flavors. It’s hard to take the love of spices from an Indian’s palate! It always feels like something is missing without “enough” of it. Jicama is one such vegetable that got such an makeover in my kitchen. Let’s get this straight – Jicama is BEST RAW! It’s pleasantly juicy and crunchy texture is great as a snack – almost like biting into an apple. I use it more often than not, as a part of crudités platter along with a bean dip.
With that said, I love to add it to my Indo-Mexican platter of Tacos, Burrito and Fajitas. Jicama being a tuber, while similar to potato, is unlike its texture when cooked since it retains the crunch even after its soft. That crunch is ideal for dishes like heart salads like Quinoa Bean Salad, Kathi rolls and burritos. You can add any kind of seasoning to this and make it your own. (...)
Read the rest of Pan fried Jicama Curry at Chef In You
© DK for Chef In You, 2016. |
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