aloo tikka

After last night's long faces in the fasting part of the house, tonight we're all about filling up empty stomachs with as much 'healthy' stodge as possible, whilst using up more bits from the fridge.

As it turns out the pantry is in more need of emptying as the bags of potatoes seem to be multiplying quicker than they can sprout eyes, as are jars of my mum's homemade chutney. Not that she's sprouting extra eyes of course, but I think the point stands.

Anyway, with a bag of almost sad-looking salad, a lonely advocado and some cherry tomatoes looking for friends in the fridge, we're good to go with almost entirely free meal - and with a couple of cakes left over for lunch for both of us tomorrow!

Over and above my mum's spicy tomato chutney which is always ace, two other things make tonight's a better-than-usual installment of Aloo Tikka: As Milo isn't having any, I added a chili to the potato cake mixture which gives them a nice bite, but even better is the bottle of Spiced Fig & Chili Balsamic dip/dressing Kayosaurus gave me for Christmas. God the Isle of Wight is good!

Wine Time
Stodgy cakes, spices, and acidic chutney and salad? It's got to be a Sauvignon hasn't it, and probably a New World one at that, with all it's lovely tropical flavours to go with the fig and spices. If you fancy something fleshier, a South African Chenin would do all the above but with less acidity.

sources
aloo tikki - Observer Food Monthly, Parsley Book