Showing posts with label Sweet potato. Show all posts

Tomato soup

In this cold Bangalore weather, a hot soup is soooo comforting. Everybody's favourite soup at home? Tomato, of course. It doesn't take too much time to make it either. The perfect weekday evening soup. Most store bought soup powders use cornflour or other flours to obtain the thickness, I generally add some other veggies or 2 tbsp of dal to do the same. Makes it healthy as well as thick. Potato is the general thickening agent people use at home, I avoid it and generally use cauliflower or sweet potato.

Ingredients:

Tomato - 3 medium
Carrots - 2
Sweet potato - 1/2 cup (peeled and cubed)
Onion - 1 small
Bay leaf / Tej patta - 1
Cinnamon / Dalchini - 1" piece
Black peppercorns / Kali mirch - 4-5
Clove/ Lawang - 1-2
Olive oil - 1 tbsp
Pepper powder / Red chilli powder - 1-2 tsp
Sugar - 1/2 tsp
Salt
Water

Method:

Heat the olive oil in a cooker pan
Roughly chop the onions and fry for 1-2 mins
Roughly chop the tomato, sweet potato and carrot and add to the cooker
Add all the whole spices
Add water just enough to cover the vegetables
Add salt and pressure cook for appx 2-3 whistles or 5-8 mins
Cool the vegetables a little and puree them in a mixer
Pour the puree back into the pan, add a cup of water, sugar, red chilli powder or pepper and allow it to boil
Add more water if the soup is too thick.
Boil on low flame for another 8-10 mins.
Serve hot. The above recipe makes enough for 3 people.

Rice tikkis

This was a busy week and an even busier weekend, so nothing much was cooked. Lunches and dinners were eaten out, cornflakes made it to the breakfast table. That left me with a little leftover rice from friday. So I decided to make rice tikkis as saturday evening snacks. These were relished by hubby dearest and one could not tell these were made from leftovers.

Ingredients:

Rice - 1.5 cups (cooked)
Sweet potato / Potato - 3/4th cup (peeled and grated)
Coriander leaves - 1/4 cup (Chopped)
Curry leaves - 5-6
Chilli sauce - 2 tbsp
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt
Oil for frying

Method:

Pulse the rice in the mixer for around 2-5 seconds until it is slightly mashed.
Mix the rice with the grated potato/ sweet potato
Add the coriander leaves, curry leaves, chilli sauce, red chilli powder, garam masala, salt and around 3 tsp of oil
Knead for a few minutes to ensure everything is well mixed
Make small balls from the dough and flatten them
Heat a tava and grease it. You can also deep fry these. Deep fried ones taste better (as usual :))
Place the tikkis on the tava and spoon oil over them. I used at least 1 tsp oil per tikki.
Fry until brown on both sides.
Enjoy with ketchup.

Baked Sweet Potato Chips

Baked Sweetpotato Chips

Healthy baked crispy chips made from Sweet Potatoes.

Recipe Type: Snacks
Cuisine: International
Prep Time: 10 minutes
Cook time: 15 minutes
Yield: 2 Servings

Ingredients:

1 medium sized Sweetpotato
1 tsp Olive oil(or any other oil of your preference)
Salt to taste
Pepper to taste
Red chilli powder to taste

Method:

Preheat the oven to 180 degree celcius
Wash and slice the sweet potato into thin slices. If you have a food processor or a grater with this facility, you can use it to make your work easier.
Put the slices in a bowl, add the oil and mix slightly so that the chips are at least partially covered with oil.
Lay out the slices on the non stick pan/cookie sheet. Ensure that the chips don't overlap each other.
Bake in the oven for 10-15 minutes.
Let them cool (I leave them inside the oven only until the oven has finished cooling itself)
Add salt/pepper/seasoning as you desire. Personally I preferred adding nothing since the sweet potato itself had an inherent sweet taste that made it really yummy.