Fries and Ketchup for Babies (Sweet Potato Fries with Tomato-Beetroot-Dates Ketchup)

In a saucepan, add the tomatoes, grated beetroot, dates with their soaking water, garlic and the cinnamon stick. Cover and cook on medium flame for 10 to 12 minutes until the tomatoes collapse and the beetroot is soft. Remove the cinnamon stick. Cool for 5 minutes and blend into a smooth puree with about ¼ cup (60 ml) water. Strain through a fine sieve, pressing with a spoon. Discard the skins and seeds.

TomatoBeetrootDatesWaterWaterGarlicCinnamon

Return to the pan, add 1 tsp salt (and a splash of water if it is too thick) and simmer uncovered on low flame for 6 to 10 minutes, stirring, until a spoon drawn across the pan leaves a trail and the sauce coats the back of the spoon.Switch off the flame and let it cool completely. It thickens further as it cools.

Salt

Peel the sweet potato and cut into sticks 1 cm thick and 6 to 7 cm long, all the same size. Boil in a wide pan of simmering water for 5 to 6 minutes until a knife slides in easily but the sticks still hold their shape. Drain gently. Spread on a plate and let the steam escape for 5 minutes until the surface looks dry.

Sweet Potato

Gently toss the sticks with 2 tbsp rice flour and ½ tsp roasted cumin powder until evenly coated.

Rice FlourRoasted Jeera Powder

Heat 1½ tbsp ghee in a wide pan on medium flame. Arrange the sticks in a single layer and half-fry (shallow fry) for 2 minutes on each side until golden and crunchy outside. Take them out and season with ¼ tsp salt. Cool the fries completely before packing. Pack the fries in the snack box with the ketchup in a separate leak-proof cup.

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