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Thursday, November 13, 2014

Sweet Potato Masala Roast

A perfect roast as a side for sambar rice. Sweet potatoes are very healthy and if you don't like to eat just boiled like back at home, prepare this roast for weekday lunches and you will be hooked for sure. With our variety of spices, you never have to eat anything bland. These days sweet potatoes are a staple at my home. And here goes the recipe,


2 medium Sweet Potatoes
1 medium Red Onion (finely chopped)
6-8 Green Chili (slit)
3 Garlic pods
1/2 tsp Cumin seeds
1 tbsp Urad dal
3 dry red chili
1/2 tsp Mustard seeds
1/2 tsp Turmeric powder
2 tsp Chili powder/Sambar powder
Cilantro chopped
1 tbsp Oil
How to:

  • Boil the sweet potatoes and chop'em to bite size pieces with or without skin. Crush the garlic and cumin seeds.

  • Heat oil in a skillet, add mustard seeds, dry red chili and urad dal.

  • Add the onions and green chili, saute for a min and now add the crushed garlic-cumin seeds.

  • Add the turmeric powder and sambar powder, mix well.

  • Add the sweet potatoes along with salt and cook for 5 mins in a medium heat. (Don't salt'em as you would for white/red potatoes, use sparingly.)

  • Switch off and garnish with cilantro.

Saturday, July 12, 2014

Spicy Rice Kichadi

One pot meal and a comfort food, perfect for those lazy days. Kichadi is prepared using rice or semolina or even cracked wheat mixed with lentils and a variety of spices and vegetables. You can also add roasted peanuts or cashew nuts for a little crunch. This recipe can easily be doubled when you have company over. With just a few ingredients from your pantry and easy to cook vegetables, this kichadi will be perfect for lunch boxes too. Hope you will enjoy the dish just like i did. And here goes the recipe, 


1/2 cup Rice
1/4 cup Toor dal
! 1/2 cups Water
1/4 cup Peas
1/4 cup Carrot (chopped)
1/2 Onion (finely chopped)
2-3 Green Chili (Finely chopped)
1 1/2 tsp Garlic (minced)
1 1/2 tsp Ginger (minced)
1/4 tsp Turmeric powder
1/2 tsp Chili powder
1/4 tsp Cumin seeds
1/4 tsp Black peppercorns
1/2" Cinnamon stick
1 Clove
1 pinch Asafoetida
1 tbsp Oil
 How to:
  • Wash the rice and toor dal together, pour the water and soak for 20 mins.

  • In a pressure cooker, heat oil, add cumin seeds, cinnamon stick, clove, peppercorns, asafoetida and turmeric powder.
  • Add the onions, saute for a min. Then add the ginger, garlic and green chilies and saute for a couple of mins.
  • Add the carrots, peas along with chili powder and salt.
  • Now add the soaked rice and dal along with the water, check salt and pressure cook for 1 whistle.
  • Switch off, fluff the rice gently and garnish with cilantro.
  • Serve warm with potato fry or chips.


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