1. Preheat oven to 180°C.
2. Cut potatoes into wedges without removing the skin. Blanch in hot salted water. Drain into a bowl.
3. Add salt, garlic, mixed herbs, red chilli powder, four tablespoons olive oil and mix. Add lemon juice and mix.
4. Place the wedges on a greased tray. Drizzle the remaining olive oil over them.
5. Place the tray in the preheated oven and bake for fifteen to twenty minutes.
6. Serve hot.

1. Cut beancurd into two inch cubes and then cut each cube into four triangles.
2. Heat sesame oil in a pan. Add ginger and garlic and sauté for two minutes. Add onion and sauté for further two minutes.
3. Heat sufficient oil in a wok and deep fry French beans for two minutes. Drain and set aside.
4. Add hoisin sauce to the onion along with red chilli paste and mix. Add the French beans and mix.
5. Add beancurd triangles, soy sauce, salt and toss gently.
6. Serve hot.

1 cup

1. Heat two tablespoons ghee in a pan. Add rawa and roast till fragrant. Add scraped coconut and continue to roast.
2. Add milk and mix. Add mawa and mix. Add Sugar Free Natura and mix. Cook till the rawa is cooked and the mixture resembles halwa. Add the remaining ghee to give it a glaze.
3. Pack the sheera into a small mould and unmould it onto a serving plate. Similarly treat the remaining sheera.
4. Garnish with chopped tender coconut flesh and serve.