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,

Ingredients:

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

Salt

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.

Potato Masala Bread Loaf

Breads and potatoes, who doesn't like'em? It was a big hit yesterday. This potato stuffed bread loaf was our dinner last night. It was really easy and fun to prepare.  Thanks to showmethecurry.com for sharing such a fabulous recipe. The original recipe calls for paneer, but i didn't have it handy so i used potatoes. The spice mixture with extra heat from the green chilies was simply perfect. Maybe next time i would do a different stuffing and experiment by adding some whole wheat flour to the dough. This is a keeper for sure. Well, here goes the recipe,

Ingredients:

For Dough:

3 cups All Purpose Flour (maida) 

1 cup Luke Warm Water

1 1/2tsp Rapid Rise Yeast

1 1/2tsp Salt

1tsp Sugar

1/3cup Olive Oil

 

How to:

• In a bowl with warm water, add the yeast, sugar, salt followed by olive oil and mix well.

• In another big bowl with the all purpose flour, pour the yeast mixture and start kneading as the dough pulls from the sides.

•  Knead it for 6-8 mins dusting with flour if sticky, until you get a soft and smooth dough.

For stuffing:

3 Potatoes (boiled, peeled and mashed) (1 1/2cups)

2 Green chilli (finely chopped)

2tbsp Cilantro (finely chopped)

1/4tsp Turmeric powder

1/2tsp Red Chilli powder

1/2tsp Garam masala powder

3/4tsp Amchur powder

1/8tsp Salt

• Add all the ingredients to the mashed potato, mix gently and keep aside. 

Rolling and Stuffing:

• Place the dough on a flat surface and roll the dough into a rectangle with a rolling pin.

• Spread the potato stuffing evenly over the dough and gently press'em.

• Start rolling tightly from one side and make a log out of it.

Rising and Baking:

• Spray oil on to a shallow 9x13 baking pan and place the rolled dough at the center of the pan with the seam side down.

• Cover the dough and let rest for an hour, until doubled.

• With a serrated knife, make slits diagonally on top of the risen dough.

• Preheat the oven to 450 degrees, then reduce it to 425 degrees and bake for 25-30 mins. (I baked exactly for 25 mins.)

• Allow the bread to sit on the counter for 5 mins before moving to a cooling rack.

• Let cool for 30 mins on the rack before you slice'em.

• Serve the bread with your favorite sauce.

• Store the leftover bread by wrapping'em with plastic and put it in a ziploc bag.