Thursday, 31 January 2013

Sweet Potato Wedges with sweet n sour dip - Fasting food

Here is my another (successful) experiment with fasting food...this quick and easy dish will surely perk you up on a fasting day morning or otherwise for a quick breakfast..also goes well as chai time quick snack..
Sweet potato is always my fav food and love all traditional fasting food recipes made with it..but still i wanted to try it in a quicker format and here it came up in form of wedges!!


For wedges
1. 2 big size sweet potato
2. 2 tbsp roasted peanut powder
3. 1/2 tbsp red chilly powder
4. 1/2 tbsp roasted cumin seeds powder
5. 1/2 tbsp sugar
6. 1 tbsp oil
7. salt to taste
8. water for boiling

For dip:
1. 1/2 cup fresh curds
2. 2 tbsp roasted peanut powder
3. 1/2 tbsp sugar
4. salt to taste


For wedges:
1. Peel and cut sweet potato in shaped of wedged (keep the cut pieces room temperature water as you cut to avoid blackening)
2. In a pan boil water and put the cut sweet potato in the boiling water, keep for 1 mins and immediately remove from water and drain(we just need to parboil sweet potato, as it becomes tender very quickly, make sure you quickly take it out)
3. Now place the parboiled sweet potato wedges in a microwave safe dish, add oil, peanut powder, chilly powder, cumin seeds powder, sugar and salt
4. Gently mix all ingredients so that all the wedges get coated
5. Microwave on medium heat for 1 min

For dip:
Mix peanut powder, sugar and slat with curds and mix well till soft

Serve the hot sweet potato wedges with fresh creamy dip

Wednesday, 23 January 2013

Poha - on demand!!

Back after long long time..not that I was not cooking these all days..but was not getting any time to update here..So here comes the much awaited poha recipe..hope I write more frequently now...

1. 2 Cup Poha
2. 1 medium size onion
3. 1 medium size potato
3. 2 green chillies
4. 1/4 cup green peas (optional)
5. 1/2 tbsp rai
6. 5-6 curry leaves
7. 2 tbsp coriander power
8. 1 tbsp sugar
9. 1-1/2 tbsp turmeric power
10. 1 tbsp lemon juice
11. 3 cooking spoon oil
12. salt to taste
13. Water for soaking poha

For garnishing:
1. Fresh coriander finely chopped
2. Scraped fresh coconut

1. Finely chop onion and cut green chillies in small pieces
2. Peel and cut potato in small cubes
3. Once chopping/cutting is done, spread poha in a big size plate and soak it in water. Drain excess water and keep aside
4. In a pan (preferably deep pan or kadhai), heat oil, add rai and after it tampers, add curry leave
5. Add green chillies
6. Now add cubed potato, and cook for 2-3 mins till potato is slightly soft
7. Now add chopped onion and cook till it turns translucent (alternatively you can cook till its golden brown)
8. Add turmeric and continue to cook on very low flame
9. In the soaked phoha, add salt, sugar, coriander power, lemon juice and gently mix well
10. Now add this poha to onion-potato mix in the pan and mix well till poha are covered with turmeric color well
11. Cover with a lid and let it cook for 2-3 mins till little steam develops to cook poha well
12. Server hot garnished with freshly chopped coriander and scraped fresh coconut

Kitchen Gyan: Poha serves best with hot cup of tea!!
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