Two for One : Chutney for Breakfast, Sweet Potato Fry for lunch.

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Sunday is a day you want to take it easy. This recipe yields two completely different dishes. A chutney for breakfast and a vegetable fry for lunch.

For the Chutney you Need:

  • 6-7 Garlic Cloves, chopped up.
  • 3-4 tablespoons of dry roasted peanuts.
  • 1 inch piece of coconut. Chop it up.
  • Some cumin.
  • A green chilly, chopped up.
  • Lots of chopped coriander.
  • 3-4 tablespoons of sesame – gingelly oil.

First heat the oil. Let it get hot but not very hot. Add the cumin, garlic and green chilly. Stir with a spoon. When the raw smell of garlic is no longer perceptible add the coconut and switch off the heat. Stir if you notice too much bubbling and it looks like the oil might boil over. Let it cool.

First grind the roasted peanuts, add aromatic oil. Grind and then add the coriander. Always soak the coriander for at least 10 minutes in water and then rinse under a tap. Even the coriander, which looks super clean will leave a trail of dust. Get rid of it.

Grind well and add some salt as per taste. Add water to adjust the consistency.

Your chutney for dosa or idly is ready. Save half of it for the next dish.

Dish 2.

  • Half a kilo of sweet potatoes. Peeled and chopped into 1 inch pieces.

Heat a little oil in a heavy dish that has a well fitting lid. When the oil is shimmering add the sweet potatoes and fry for about 2-3 mins. Add the left over chutney. Mix well. Cook covered on the lowest heat for about 10 mins. Do not open to keep checking. Just let it cook on low heat. When you open use a spatula to scrape off the slightly charred bits stuck to the base of the pan. Those will the one’s that the family will fight for.

Have a great week ahead.

Make it Healthy : Meat with Methi

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Three Boosters in this simple and healthy dish:

  • Protein from Mutton
  • Vitamin A from Sweet Potatoes
  • Calcium and Iron from Fenugreek leaves.

You Need:

  • 200 gms of mutton, cut into small pieces.
  • 1 Medium onion, chopped.
  • 2 Green Chillies
  • 1 tomato, chopped.
  • 1 teaspoon of cumin.
  • 100 grams of sweet potato, cut into 1 to 2 cm big pieces.
  • 300 grams of finely chopped fenugreek leaves with their stems.
  • 2 teaspoons of garam masala.
  • 1/4 teaspoon of turmeric.
  • 1 teaspoon of ginger garlic paste.

First we will prepare the meat with sweet potatoes. Saute the onions, green chilies and cumin in hot oil. When the onions turn translucent add the ginger garlic paste and fry till the raw smell has dissipated. Add the meat, turmeric, salt and garam masala. Roast for a couple of mins and then add the tomato and sweet potato. Use the moisture from these to deglaze the pan. Add a little water and pressure cook. After first whistle on high, let it simmer for about 20 mins.

Open the cooker when the pressure has dissipated and add the chopped feanugreek. Mix well. Close the cooker but don’t place the whistle on it. Let it cook on low heat. Keep a check on the steam that is coming out. Initially it will have a strong smell of the raw fenugreek. In about 5-10 mins, this will change to a much cleaner smell. The dish is ready for eating with either rice or rotis.

 

 

Sweet Potato and Greens

You need:

  • Two medium sweet potatoes thinly sliced.
  • Two medium onions chopped.
  • A green chilly, chopped.
  • Any greens, used here is Amaranth leaves.
  • Coconut oil.
  • Turmeric
  • Red Chilly Powder
  • Coriander Powder

In hot oil, saute the onions and green chili till the raw smell is gone. Add the sweet potatoes and spices. Mix well. Cook covered on low for 8 mins.

Add the greens, season with very little salt. Cook covered for about ten mins.

Open and mix well. The potatoes may break up. That’s fine.

Enjoy a very healthy side dish with rice or roti.

Fish Cutlets with Sweet Potato

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Boil sweet potatoes in salted water till they are tender. This will take anywhere from 10 to 20 minutes depending on their size. Let them air dry and cool before mashing them.

Add lots of finely chopped coriander and green chilies. Season with turmeric, garam masala, ginger garlic paste and salt. Use you hands to mash them really well.

Add chopped seer fish without skin and bones and mix it in using a strong fork.

Shallow fry over medium heat.

Hope you enjoy my ode to the greatest game ever.

Baked Sweet Potato

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I don’t think you can have a simpler dinner than this.

Make lots of thin V type incisions in a fairly large sweet potato after peeling it. Stuff in a lot of garlic. Rub olive oil. Sprinkle thyme or any dried herb. A little paprika or any spice.

Bake at 190 degrees Centigrade for 40 mins after wrapping in foil and placing in a baking dish. Baking dish will avoid any kitchen disasters in case there is any leakage in the foil.

Open the foil and keep baking it at the same temperature for another 20 minutes. When a knife passes thru without much resistance its done.

Slice the cooked sweet potato and eat it drenched in the garlicky olive oil that has collect in the base of the dish.