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About My Cooking Diaries

This is Cecilia Pinto, based in Mumbai, India. Started this blog to share my cooking experiences with the world.

Methi Thepla


Methi Thepla  Gujarati Theplas

Theplas are synonymous with Gujarati breakfast!  A Versatile item as they can be  served even as tea-time snack or to satisfy a hunger pang!  For travellers it makes a great home-made food as it preserves well for long periods.  Theplas can make for quick and sumptuous wraps with your desired filling or simply have them with yogurt, pickle, garlic chutney, raita or any vegetable.

Instead of methi try using pumpkin (doodhi), zucchini or raddish with dried herbs, etc. as variations!!  However,  methi leaves (fenugreek greens) are found in plenty in winters and have many health benefits.  They are full of fibre and nutrients, vitamin C & K in particular.

Ingredients

  • 2 cups wheat flour
  • Pinch of asafoetida
  • 1 tsp. turmeric powder
  • ½ cup each of bajra (pearl millet) and gram (chick pea flour) flour
  • 1 tsp. chilli powder
  • 1 tsp.Salt
  • 4 green chillies
  • A small bunch fenugreek leaves
  • 3 tbsp. ghee

Remove the methi leaves and tender stems and place in a bowl.  Cover with water, add a tsp. of salt and let soak 10 minutes.  Rinse and drain the water.  Chop roughly and keep aside. Chop green chillies.  In the stand mixer bowl, add the ingredients from wheat flour to salt and sieve.  Add chopped  green chilies, fenugreek leaves and ghee, mix on speed 1 for 2 minutes.  Add water (1 to 1.5 cups) to form a stiff dough.  Add the water little at a time.  Divide the dough into approx.. 6 equal portions and roll out into round discs as thin as possible.  Shallow fry on pre-heated pan till golden brown on both sides.  Serve hot with pickle, garlic chutney, raita or any vegetable of your choice.

Thalipeeth


A typical maharashtrian dish made with multi grain flours, usually served as breakfast or snack with butter, yogurt or some dry garlic chutney.  Although quite filling, it is light on the stomach and satisfying.

Thalipeeth can also be made with readymade ‘Bhajani flour’ available in most stores in India, specifically Maharashtra, as it a typical Maharashtrian dish.  In Maharashtrain household Bhajani is made at home by roasting various millets, lentils and grains, grinding to a flour and storing it.  Such flour comes handy when a quick meal is to be prepared.  Bhajani Thalipeeth is popular in West India and Maharashtra in particular which would include Mumbai, the place I grew up!  An important characteristic of making Thalipeeth is a hole is made in the centre so that ghee or oil can be drizzled into it for even frying.  Thalipeeth is a very good to carry for travel as it keeps very well for prolonged periods without refrigeration!

Ingredients

  • 1 cup besan (Gram/chickpea flour)
  • 1 cup jowar flour (Sorghum flour)
  • 1 cup rice flour
  • ½ cup bajra flour (Pearl millet flour)
  • ½ cup wheat flour
  • 1 tbsp. each, chilli, coriander, cumin & garam masala powder
  • 1 tsp. turmeric
  • 2 tbsp. grated Jaggery
  • ½ cup chopped onion
  • ¼ cup chopped coriander leaves
  • 2 tbsp. garlic, finely chopped (optional)
  • Salt to taste
  • Ghee for applying

Mix all above ingredients and knead with enough water into a soft dough.  Cover and let the dough rest for 10 minutes.  Knead lightly again and form the dough into small balls.  Place one ball in between  2 sheets of greased plastic or a wet muslin cloth and roll out the thalipeeth as thin as possible.  Meanwhile, heat the tawa.  Lift one side of the cloth and place the thalipeeth directly onto the hot tawa.  Carefully remove the cloth.  Make a hole in the center of the Thalipeeth.  Can use plastic sheet instead of cloth (make sure the plastic does not touch the tawa to avoid burning).  Cook well on both sides and smear with ghee.  Serve hot with dry garlic chutney or yogurt or raita or fresh coconut and chilli.

Spanish Paprika Prawns


Spanish Paprika Prawns

These prawns turn out absolutely delicious, so juicy and succulent.  Makes a great starter or appetiser!!  Serve with lots of lemon and crusty bread to mop up delicious gravy.

Ingredients

  • 12-15 prawns (1 Kg medium sized)
  • 1 tsp. sea salt
  • ¼ cup lemon juice
  • ¼ cup cream
  • ½ cup Aglio Olio sauce
  • Lemon and Parsley/coriander leaves for garnish

Trim the head and keep the shell & tail on the prawns.  Use kitchen scissors to cut down the middle to remove the vein.  Clip off the legs, etc. as shown. Wash and pat dry.  Rub salt on the prawns.

Take 1 tsp of just the oil from the aglio e olio sauce.  Heat a large wide pan till very hot.  Add oil and prawns.  Press the prawns down so that the shell gets a nice char.  After 2 mns on each side, add about ½ cup of the aglio e sauce and cook for 5 mns or till done.  Add lemon juice and cream, mix till heated through.  Take it off the heat and top with chopped parsley/coriander leaves.  Serve with crusty bread and lots of lemon wedges.

Aglio e Olio Sauce


Literally means garlic with oil! If red pepper flakes are used then the name is aglio, olio e peperonicino. 

A great sauce to have on hand!  Commonly used to make ‘Spaghetti aglio, olio e peperonicino’, a traditional Italian dish from Naples.  But there are many ways the sauce can be enjoyed e.g. to spread on bread or as a dipping sauce with crusty bread. I always keep this sauce on hand to add some spice to sandwiches and use a tablespoon or two into the dough when making Foccacia.  Tastes absolutely divine!

Ingredients

  • 1 cup chopped garlic (150 gms)
  • ¼ cup chilli flakes (30 gms)
  • ¼ cup oregano (10 gms)
  • 1 tsp. salt
  • 1 ½ cup olive oil (360 ml)

Add olive oil to a (Cold) pan.  Add chopped garlic and stir well.  Place on medium heat and bring to a boil and let it cook on low flame for 20 minutes while stirring.  Take the garlic off the heat and add chili flakes, oregano and salt.  This sauce keeps for two weeks in a glass jar at room temperature. For longer, store in the refrigerator.

Roasted Garlic and Lemon Soup


Delicious tangy soup, if you have roasted garlic handy the soup would be real easy, otherwise would take a bit longer to roast the garlic.  Check my tips for roasting garlic! Excellent for garlic lovers, great panacea for flu and colds due to the healing properties of onion and the large amount of garlic used.  The garlic flavor however does not overpower the dish.

Ingredients

  • 2 large heads garlic (one roasted)
  • 4 medium Onions
  • 3 stock cubes, any flavor
  • 1 bunch cilantro (or parsley)
  • 1 tsp. thyme (fresh if available)
  • ½ cup milk (substitute with Soy or almond milk)
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • ½ tsp. black pepper powder
  • ½ tsp. salt or to taste
  • ½ tsp. lemon zest

Prepare stock.  Add the stock cubes to 1 litre (4 cups) hot water, stir to dissolve. Peel onions and chop roughly, peel one fresh garlic head and chop, peel the roasted garlic and discard the skins.  Heat the olive oil and add the fresh and roasted garlic and the onion and saute 2 mns.  Add the chopped parsley or cilantro (reserve some for garnish) and thyme, cook 2 minutes till onion is soft and translucent.  Add the stock and stir well.  Bring to a boil and simmer covered for 30 minutes stirring in between.  Take off heat and strain the soup.  Transfer the onion garlic mixture to a blender.  Add some stock to move the contents in the blender and blend to a smooth puree.  Transfer the puree to the strained soup and put it back on heat, add salt and pepper powder, stir and simmer further 5 minutes.  Add the milk and heat through, do not boil. Garnish with chopped parsley and lemon zest.  Serve hot with bruschetta.

To Roast garlic:  Cut off 1/4 “ of the tail of the garlic head, dip in olive oil and smear oil all over.  Wrap tightly in aluminium foil and bake in an oven for one hour.

TIP: On roasting garlic –

  1. Roast several heads of garlic and store leftovers in the refrigerator for couple of weeks and use as and when required
  2. Roast the garlic when cooking other food i.e. whenever you use the oven for roasting or baking food. 
  3. For quick roasting – Peel one head of garlic and roast on a frying pan with a little oil till lightly brown and fragrant.

Bruschetta


Bruschetta

Pronounced bruh·sheh·tuh

Bruschetta is served cold as a starter and is an Italian antipasto.  Grilled toasted slices bread, drizzled with olive oil, rubbed with garlic and served with toppings of tomatoes and chopped fresh basil.  Variations in toppings include onion, beans, vegetables, cured meats and cheese.  This recipe is with tomatoes and basil only for topping, yet super delicious and fresh tasting and one of the simplest and quickest to make.  Ingredients required are very few but make sure they are very fresh and of top quality to bring out the best flavors in the Bruschetta!

Ingredients

  • 1 large baguette or any crusty bread
  • 2 large or 4 medium, ripe tomatoes
  • 4 to 6 tbsp. olive oil
  • 2 cloves garlic
  • ¼ cup Basil leaves
  • Salt, as required

Wash and cut tomatoes into halves and scoop out the pulp and seeds. Chop the tomatoes into small pieces and transfer to a bowl.  Mix with half the olive oil and set aside.  Grate or chop the garlic fine and add to a bowl with the remaining olive oil.  Keep aside until required.  At the time of serving, slice bread into slices (as thin as you can).  Toast the bread slices in a toaster or place in a tray and toast in the oven for 5 to 8 minutes till crisp.  Brush the slices with the olive oil and garlic and top with chopped marinated tomatoes and sprinkle with salt (sea salt is preferable).  Then garnish with freshly chopped basil and drizzle a little olive oil.  Serve immediately  as a starter or with soup as an appetiser.

Homemade Garlic Bread


Garlic bread is just bread topped with garlic butter or olive oil and sprinkled with herbs like oregano, parsley, chives or basil.  Topped with cheese for a cheesy garlic bread, it is then grilled, toasted or baked in an oven or even on a stove top and enjoyed with any pasta dish or with a soup.  Called Knoblauchbrot in German and Chpon in France where is it served with a salad.  In Greece onions and olives are used for garlic bread.   A rather modest and unassuming dish but loved by young and old!

Ingredients

  • 1 or 2 Loaves French Bread, or 1 large baguette
  • 1 whole head garlic
  • 4 to 6 tbsp. butter, or as required
  • 1/2 tsp. salt
  • Fresh or dried parsley
  • Olive oil

Cut off ¼” from the tail of the garlic head.  Dip the cut side into olive oil and apply some all around.  Wrap the garlic tightly in aluminium foil an place cut side down on a metal tray and bake in an oven for 1 hour. 

Take one garlic head and squeeze the base which will push the roasted garlic pearls out of their skins.  Discard the skins.  Transfer the garlic flesh to a small (dry) grinder, add the butter and pulse till butter and garlic are creamy and smooth.

Cut the French loaf horizontally in two and apply the garlic butter.  Cut into desired pieces and play on a baking tray.  Sprinkle chopped parsley over the bread, if using dried, crush with your fingers and sprinkle over the bread. At this stage you can pre-prepare and wrap the bread tightly in plastic wrap and refrigerate or freeze and bake when required and just before serving.

Bake in a moderate oven for 8 to 10 minutes till edges are golden.  For cheese garlic bread, sprinkle some mozzarella or freshly grated Parmigiano-Reggiano cheese.  Serve with any past of your choice or Lasagna or a hot soup.

Make the garlic bread just before serving for best results, although they can be made ahead and grilled just before serving.

TIP:

1.Roast several garlic heads and store in the refrigerator for couple of weeks.

 2.When using your oven to bake any food, take the opportunity to roast several heads of garlic so you have them at hand when required.

Lasagne


For Italian purists, lasagna is an occasion. The layered pasta dish is a labor of love to create, from mixing and rolling homemade noodles to making sauce from scratch to carefully layering the meat, cheese and noodles. It’s a special occasion dish that, done right, is a true showstopper. (Taste of home)

Lasagne are a type of pasta, possible one of the oldest types made of very wide flat sheets and made of stacked layers of lasagne alternating with fillings such as ragu (ground meat and tomato sauce), vegetables, cheeses and seasonings and spices, topped with cheese which melts after baking.  The resulting casserole is cut into single-serving square portions. (Wikipedia)

Ingredients

  • 500 gm. Or 24 sheets Lasagne noodles
  • ½ cup mozzarella cheese, or as required
  • ¼ cup grated parmesan cheese, or as required
  • 9” x 13” dish, for assembling and baking the lasagne

Meat sauce:

  • 2 tbsp. oil or butter melted (I have used olive oil)
  • 3 to 4 medium onions, chopped
  • 4 lbs. ground beef or lamb
  • 2 14 oz (500 gms. each) can/bottle bolognaise sauce
  • 1 tsp. mixed herbs (oregano & basil)
  • 2 tbsp. worcestershire sauce (optional)
  • 2 cups beef stock (made with 2 beef stock cubes)
  • Freshly ground black pepper, to taste
  • 1 tsp. salt or to taste

White sauce:

  • 100 gms. butter
  • ½ cup all purpose flour
  • 1.5 litres milk
  • 1 tsp. salt or to taste
  • ½ tsp. pepper powder or to taste
  • 2 tbsp. shredded cheddar cheese (optional)

To make the meat sauce, heat the oil in a saucepan and sauté the onion until soft.  Add the meat and fry till completely browned and liquid has almost evaporated.  Stir in the remaining ingredients.  Adjust the seasonings, cover and simmer for 30 minutes, stirring occasionally.

For white sauce, melt the butter in a saucepan, add the flour and cook for 2 minutes.  Remove from the heat and gradually add the milk.  Return to the heat and bring to the boil, stirring, reduce heat and cook until thickened, but of pouring consistency. Add cheese, salt and pepper to taste.

Lasagne noodles:  Some noodles require to be pre-cooked, some need to be dipped in hot water before assembling.  The lasagne sheets that I have used in this preparation are ready to use (as per directions on the box).  The Box also stated to cover the dish with foil before placing in the oven. I don’t usually cover the dish and bake it open but it is better to follow instructions on the pasta packaging for best results.  So I baked it for 20 minutes covered with foil, then removed the foil covering and completed the baking.

Grease a shallow rectangle or square dish and grease with olive oil, line with the lasagne sheets, followed with meat sauce, white sauce and repeat the layers then top with the mozzarella cheese.  Then sprinkle parmesan cheese and drizzle with olive oil. 

Bake in a preheated moderate oven (180 dec C/350 deg F), for 45 minutes.

Cover with foil for first 20 minutes, then remove and complete baking, uncovered.

Gajjar Halwa Carrot Halwa


Gajjar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrot. It is a light nutritious dessert. The orange carrots would be ideal for their color.  Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al–Fitr and Raksha Bandhan. It is served hot during the winter.  Check out the recipe for Khoya below.

Ingredients

  • ½ kg. Carrots
  • ½ litre (2 cups milk)
  • ½ cup sugar
  • 3 tbsp. ghee
  • 1 tsp. Green cardamom powder
  • 2 to 3 tbsp. Khoya
  • Almonds, Pistas & Raisins for garnish

Peel, wash and grate carrots.  Cut the nuts into slivers.  You may blanch the nuts if you wish.  Soak raisins in water.  Boil milk in a kadai, add the grated carrots.  Reduce to medium heat and cook till carrots are tender and milk has evaporated, stirring frequently.  Add the sugar and mix  well, stirring until dissolved and the sugar liquid has evaporated.  Add the ghee and saute for 5 minutes.  Switch off flame and add cardamom powder and mix.  Transfer to a serving bowl and garnish with Khoya, almonds, pistas and raisins and serve hot.

To Make Khoya:

Traditional method

  • 1 litre milk
  1. Put milk in a vessel, bring to a boil and reduce to low heat.
  2. Then stir after every 5 minutes until reduced by half.
  3. Thereafter, stir constantly while scraping the dried layer of milk that sticks to the sides, this will ensure the milk does not acquire a ‘burnt’ flavour, until reduced to a thick granular consistency.
  4. Remove to a bowl, cool and refrigerate.
  5. Use withing 48 hours in the refrigerator.
  6. Alternately keep in the freezer and use as when required.

Instant method

  • 250 gms milk powder
  • 250 gms cream
  1. Mix well together and microwave on high for 2 minutes.
  2. Remove, mix well and microwave for another 2 minutes.
  3. Use as required.

Banana Labaneh Sugar Free Pancakes


Ingredients

  • 3 ripe bananas
  • 3 eggs
  • 3 tbsp. Labneh (Yogurt or Greek Yogurt)
  • 1 cup wheat flour (substitute with coconut or almond flour for healthier version)
  • 3 tbsp. flaxseed, ground
  • ½ tsp. salt or to taste
  • 1 tsp. baking powder
  • 1 tsp. vanilla essence (or ½ tsp. cinnamon powder)
  • 1 cup water

Peek and mash bananas, add the eggs and beat lightly, add the flour, flaxseed powder, baking powder, salt and essence.  Mix and add water as much as required.  Batter will be lumpy.  Heat a skillet, smear with ghee  or butter and put ½ cup full of batter for each pancake.  Fry on each side 2 minutes on medium low, as these pancakes tend to brown easily.

Enjoy hot with bluberry jam, honey or maple/pancake syrup.

Turnips with Greens Bhaji


Knol Khol, Kholrabi, Kholrabi greens, Navalkhol, Gunth Gobi, Ganth Gobi, Shalgam as Turnips are called is a great winter vegetable and a dietary staple in Kashmir.  The mature bulbs can become tough and woody, so look for tender bulbs with tender leaves.  Tender turnips can be grated or shredded and added raw into a salad.  Taste has a touch of raddish and can be included into several cuisines.

Ingredients

  • 2 Turnips with greens
  • ½ tsp. cumin seed
  • ¼ tsp. turmeric powder
  • 1 tsp. chilli powder
  •  1 tsp. coriander seeds powder
  • 1 tsp. Dry Mango powder (Amchur)
  • ½ tsp. salt, or to taste
  • 1 to 2 tbsp. Oil

Clean the turnips, discard the yellow and blemished leave and the stems.  Use only tender green leaves.  Soak the leaves in salted water for 10 to 15 minutes to get rid of insects or dirt if any. Chop the leaves. Peel the turnips and chop into cubes.  Alternately you may cut into thin slices or shred into strips.

Heat a vessel and add oil, when hot add the cumin seed, when they crackle add turmeric and the turnips with the chopped greens.  Add ¼ cup water and cook 10 minutes, stirring once or twice in between.  When the vegetable is cooked, add the chilli, coriander and amchur powder and salt.  Mix and cook further 5 minutes.  Take off flame and serve hot with rotis.

Banana flower Bhaji / Kel Phoolache Bhaji / Banana Blossom Stir fry


Banana blossom, Banana flower or banana heart, is the end of the stem holding the bunch of bananas. It is tropical vegetable used in Asian cooking and is available worldwide in Asian and Indian grocery stores year round. Banana flowers are high in vitamins A and C and have modest amounts of calcium and iron.  They are a good source of fibre. Banana flowers are commonly used as vegetables for cooking in countries such as Laos, India, Thailand, China, Burma, Philippines, Sri Lanka, and Vietnam,

Ingredients

  • 1 Banana Blossom, cleaned and chopped
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tbsp. urad dal (split black gram)
  • 1 tbsp. chana dal (split Bengal gram)
  • 2 medium onions
  • 3 top 4 garlic, chopped
  • 2 green chilies, chopped
  • 3 to 4 Kokum petals (Mangosteen)
  • 1/4 tsp. turmeric powder
  • 1.5 tsp. salt or to taste
  • ¼ cup fresh grated coconut
  • ¼ cup fresh coriander
  • ½ cup butter milk

Preparing the banana blossom for cooking and a bit tedious and lengthy process, but totally worth it. Before cleaning the blossom, apply oil to your palms and fingers to avoid them becoming sticky and black from the sap.  Also makes it easier to wash-off.

First cut-off the tip and the stem so removal of the leaves (bracts) becomes easier. Remove the deep crimson outer bracts from banana blossoms.  Beneath each bract is a row of fronds/florets, remove and set aside. These are the male flowers that did not grow into bananas. Thus continue till you reach the inner petals, or bracts, which are the edible parts. Clean the florets by looking for the Calyx (the small petal in the front) and the Pistil (the long stem with a head like a matchstick).  Remove these as they don’t cook.  Discard the crimson bracts and the pistil and calyx.  You may reserve two to three clean and deep colored bracts to serve the bhaji and use them as decorative plates to enhance presentation.

Then take a bowl of water and add ½ cup butter milk and mix.  Chop the heart and florets finely and immediately immerse in the diluted butter milk till required to prevent oxidation and discoloration.

To cook, boil water in a vessel and add the chopped vegetable and cook 10 minutes, adding 1 tsp. Salt.  Strain in a sieve or colander and keep aside. Chop the onion, garlic and green chillies.  Heat oil in a vessel, when hot add the mustard seeds, when they crackle, add the urad dal and the chana dal.  Saute till light brown.  Then add the curry leaves and kokum, garlic and green chillies.  Fry 30 seconds and add the onions and fry till translucent.  Add ½ tsp. salt and ½ tsp. turmeric powder and mix well.  Add the boiled banana blossom, ½ cup water, mix.  Cover and cook 5 to 7 minutes.  Stir at intervals.  Then add the fresh coconut and cook 2 minutes. Add 1/4 cup coriander leaves chopped, reserve some for garnish.  Mix well, take off flame and serve hot with chapatis, neer dosa, panpole or with rice as an accompaniment.  Tastes great with any Indian bread.

Sambar Udupi Sambar


Vegetable Sambar

Udupi Sambar

Sambar is such a versatile dish, it can be paired with so many south Indian breakfasts, snacks or main meals.  This recipe turns out so delicious, you will never want to try another recipe.

Ingredients

  • 100 gms. Tur dal (Toovar) Split pigeon peas
  • 5 to 6 lady fingers
  • 1 brinjal
  • 1 potato
  • 1 drumstick
  • 8 small peeled onions (keep whole) or 2 medium onion cut into thick slices
  • 2 medium tomatoes
  • 6 red chillies (missed this in the video)
  • 1 tbsp. coriander seeds
  • 1 tsp. fenugreek seeds
  • A pinch asafoetida
  • 6 green chillies
  • 1 lime sized ball tamarind paste
  • 1 tsp. turmeric powder
  • 2 big onions finely sliced
  • Few curry leaves
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • Salt to taste
  • 2 to 3 tbsp. coconut oil

Method

Wash dal and soak in water for 1 hour. 

Roast and powder coriander seeds, red chillies, fenugreek seeds and asafoetida.  Cover tamarind with two cups of water for 5 minutes and squeeze out the pulp. 

Cook the dal in the water it was soaked, adding ½ tsp. turmeric and salt till soft.  Remove from fire, add warm water and pulse in a mixer to a paste.

Clean the vegetables and cut into small pieces.  You may use vegetables of your choice.

Heat 2 tbsp. oil and fry the sliced onions till soft.  Add tomatoes, turmeric and salt and cook till tomatoes turn soft.  Add all the vegetables except the lady fingers.  Mix well and add the powdered masala and cook till vegetables are almost done, then add the lady fingers.  When vegetables turn tender, add the dal mixture, mix and put in the chopped green chillies and bring to a boil.  Add tamarind pulp. Reduce heat and simmer for 5 to 7 minutes.  Meanwhile heat a pan add the remaining oil and put in curry leaves and mustard and cumin seeds.  When the seeds stop popping transfer immediately to the sambar and serve hot with plain boiled rice, idlis, vadas and dosas. The consistency of the sambar can be adjusted to your choice.

Check out the other Udupi specialities to enjoy with Sambar:-

Idli Sambar:  https://youtu.be/sjFC6Eo-FQ0

Sada Dosa :  https://youtu.be/LxuaPUfsMRU

Uttapam    : https://youtu.be/5NRoejIuUbc

Medu Vada : https://youtu.be/EOA_pY3m4gI

Instant Quinoa Idlis : https://youtu.be/MLVGUfpBRLE

Sweet Potato Khichidi – Ratalayache Kees


Sweet Potato Khichidi – Ratalyache Kees

Promotes gut health, say the health experts!  A dish so full of nutrients yet so simple and easy to make, apart from eating boiled sweet potatoes!

Fasting food!  Upvas recipe. Delicious sweet potatoes, rich in nutrients and fibre and antioxidants that promote the growth of good gut bacteria and contribute to a healthy gut.  Ashadi Ekadashi Special.  This flavourful dish is a combination of spicy, sweet, tart and can be cooked in a jiffy!

Ingredients

  • 2 large or 4 medium Sweet Potatoes
  • 2 green chillies, chopped
  • ½ tsp. cumin seeds
  • 1 sprig curry leaves
  • 2 tbsp. roasted peanut powder
  • 2 tbsp. chopped coriander leaves
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. lemon, or to taste
  • 2 tbsp. ghee
  • 1 tsp. sugar (optional)
  • Salt to taste

Wash and scrub potatoes well.  Not necessary to peel.  Grate and transfer to a bowl of water to prevent oxidation.  Heat a pan and add the ghee.  Reduce flame and add the cumin seeds, when they crackle add curry leaves and green chilli and saute a few seconds.  Add the drained sweet potatoes and mix.  Cover and cook 7-10 minutes on low, stirring occasionally.  Add the peanut powder, salt, sugar and lemon juice and fresh coconut and mix well.  Switch off and let rest 5 minutes, before removing to a serving dish. Garnish with chopped coriander and serve hot.  Enjoy with yogurt and pickle.  An excellent breakfast or snack! Great as an accompaniment to any main meal.  If you have observed, no water is added to the dish and hence the sweet potatoes are likely to stick to the pan. Using a non-stick pan helps.  Nonetheless, the slightly browned part of the Kees that has stuck to the bottom of the pan tastes the best!

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