What do you do when you have a sweet craving, do you give in? I know eating fruits is better than eating chocolates, cakes, muffins….but there are times when you really want more than a fruit to satisfy you…..I was reading an article on how not to give into sweet craving and one of the tip that it shared was to read the label on the packet, the label does make you realise the amount of sweet it contains and that can help you stay away from it….
Hmmmm makes me wonder whether it will really work; especially at a time when you have only sweet on your mind. I did go through this phase a few days back and I thought of making something home-made and at the same time something healthy too…Sweet Potato Halwa is definitely lite and does satisfy your sweet tooth….well it did mine 🙂
4 cups grated sweet potato (cleaned, pealed and not cooked)
1/2 cup black jaggery (you can add more if you like yours sweeter)
2tbs ghee/coconut oil
1tbs cardamon powder
1tbs desiccated coconut for garnish
Heat oil/ghee in a pan and add the grated potato. Constantly keep stirring on medium flame, until they have turned golden brown. Add jaggery, raisins, cashews, cardamon and keep stirring on medium flame, until the halwa is cooked. Garnish it with desiccated coconut and serve hot or at room temperature. Serves 4.
My tastebuds: Jaggery gives a strong flavour and it’s hard to say whether you are actually eating sweet potato.
I’m not a big fan of peanut butter and this is not the famous Indonesian salad, Gado Gado. My visit to the Farmers Market on Sunday, motivated me to prepare a pest-free salad. I do give some credit to the lady selling salad at a food counter in the Farmers Market for cropping the peanut dressing idea……
I’ve used peanuts before in a dry powdered form; but never have I used it as a paste. Though I have tasted peanut chutney and raita made of chutney, which is mostly coconut and mint based, common in South India; but never have I thought of using it in a salad.
There are no restrictions on what kind of veggies you would like to use…go ahead and use anything that you like or prefer.
2 cups of finely chopped Purple cabbage
1 cup of finely chopped red pepper
1 cup boiled of sweet potato, cut into pieces(optional)
1 cup boiled sweet corn
4-5 stems boiled asparagus, chopped into big pieces
1/2 fresh mint leaves
for the dressing
4tbs roasted peanuts (with or without skin)
1tbs soy sauce
1tbs sesame oil
1tsp chilli flakes
1tbs red wine vinegar
salt to taste
Blend all the ingredients for the dressing in a blender into a fine paste. Take all the veggies in a bowl and mix with the prepared dressing. Keep some dressing aside to use while serving. Serve cold or at room temperature, topped with the remaining dressing. Serves 2.
My tastebuds: I liked the crunchiness and the nice saucy mixture to the salad. Although, a rare combination which was never tried or tasted by me.
Who does’nt like Kebabs!!! Everyone of us have eaten some kind of kebab, living in any part of the world.Kebabs have always been my favourite.
Kebabs first originated in Persia. Kebab comprises mostly of meat and vegetables, which are either grilled, roasted or deep fried. Kebabs can also be made in tandoor which tastes really good. The meat or veggies are usually marinated with spices and curds for hours and then placed in skewers and cooked.
After my successful attempt at the chickpea and sweet potato salad, I knew that I could try something different with the left overs (sweet potato from the salad). I took it up as an experiment to create a vegetarian kebab out of sweet potato, which is not only gluten free but vegan too.
4 cups of boiled, mashed sweet potato
1 cup finely chopped onions
1tsp ginger-garlic paste
1/2 cut fresh mint leaves
2tsp finely chopped green chillies
1tsp garam massala
2tbs chickpea flour
2tbs cashew pieces (cut in half)
2tbs raisons (optional)
4 tbs refined oil/olive oil/coconut oil/butter (I used olive oil)
salt to taste
Heat 1tbs of oil in a pan and add chopped onions, ginger-garlic paste and dry fruits. Let the onions turn soft. Turn off the stove and allow it to cool.
Take mashed potatoes in a bowl and mix all the dry ingredients along with the prepared onion mixture. Add green chillies and mint leaves.Mix them well and allow it to set it for an hour.
Take the mixture and shape them in any desired shape or size of your choice. Preheat the dish for 2minute in the microwave. Arrange the shaped kebabs in the heated dish and drizzle some oil (I used about 1.5 tbs of oil). Set the microwave option to grill mode for 15 minutes. After 15minutes, turn the kebabs on the other side and drizzle some oil. Set the microwave again on grill mode and microwave it for 15minutes. Once done, serve hot with mint chutney and some cut onions rings. I got about 10 pieces.
My tastebuds: The tingly sweet taste of a typical sweet potato doesn’t disappoint you. I however felt that I could have used a little bit of chilli powder to add that little spice.
This is my submission to this month’s SOS Challenge – sweet potato, hosted by Diet, Dessert & Dogs and Affairs of Living, to this month’s destination – Afghanisthan, hosted by My Kitchen, My world and to Thanksgiving dishes hosted by gluten free easily.
Cooking for me has always been rejuvenating and especially when I’m mixing and trying something completely new and different. Kitchen is a space where I get lost into different flavours. I started cooking at an age of 11 and even till today I’ve always enjoyed every bit of it. I’m sure everyone of us have that private space to rejuvenate 🙂
Indian salads are very limited and I guess we tend to concentrate more on the mains.Chopping of some cucumbers and onions is the last minute thingy, just to include some greens in the diet.
I’ve always enjoyed making salads and that’s why I try to mix and match different flavours and these healthy experiments are worth a try to include in your daily diet.
2 cups chickpeas, boiled or canned
2 cups sweet potato, cut into cubes
1 tomato, cut into thin slices
7-8 basil leaves
2tbs olive oil
1tsp ground cinnamon
1tsp wasabi paste
1tsp red wine vinegar
1tbs olive oil
2tbs tahini (home-made)
salt to taste
Grill the tomato pieces in oven, griller or pan. I grilled the tomatoes in a pan with 1tbs of olive oil. Grill on both sides and set aside to cool.
For the sweet potato, place the sweet potato cubes into a pan of boiling salted water and cook for five minutes. Drain and dry well. Heat the olive oil in a frying pan, add the potato cubes and sauté on all sides until golden-brown. Allow it to cool.
Take a bowl and mix all the ingredients for the dressing. Mix chickpea, sweet potato and basil with the prepared dressing. Allow the salad to set for half an hour before serving.
Decorate the salad with grilled tomatoes and serve cold or at room temperature. Serves 2 as a meal.
My Taste buds: My favourite combination of tahini and cinnamon makes it a combo again. Although wasabi seems to be lost in the mingle and you feel that you did taste it. Overall a successful experiment.
This is my submission to My Legume Love Affair, hosted by Lisa’s Kitchen and The Well-Seasoned Cook, to SOS Challenge – sweet potato, hosted by Diet, Dessert and Dogs and Affairs of Living, to Souper Sundays hosted by Kahakai Kitchen and to Thanksgiving dishes hosted by gluten free easily.
I’ve always enjoyed sweet potato in any form…I can even eat them just plain boiled.
An easy to make recipe with a blend of spices and veggies.They can be used as a stuffing to make any kind of rolls. I’ve added cherry tomatoes instead of normal ones; as they not only add colour to the dish but also gives it a good flavour.
Before I share the recipe…..some handy information: sweet potato should be stored in a cool, dark and well-ventilated place, where they will keep fresh for up to ten days.They should not be stored in a refrigerator and it is a big no no to store them in plastic bags.
250gms sweet potato (boiled and cut into pieces)
1 cup fresh or frozen peas (I used frozen ones)
1 cup cherry tomatoes (cut into halves)
1 cup capsicum, diced
2 tbs cooking oil
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp garam massala
salt to taste
Heat oil in a pan and add cumin seeds. Let it turn light brown, take care not to burn it (burnt cumin seeds can really give a bad flavour). Add cherry tomatoes, turmeric, coriander, chilli powder, salt and 1tbs of water. Allow it to cook for about 2 minutes.Add peas, sweet potato and garam massala.Simmer the gas and cook for about five minutes. Garnish with fresh cilantro and serve hot with tortillas.
I want to Thank Ricki from Diet, Dessert & Dogs and Kim from Affairs of Living for selecting me as one of the Winner (out of ten) for last month’s SOS Challenge – sesame. I will be receiving a bag of sesame seeds from iHerb very soon 🙂
This month’s SOS Challenge is sweet potato and as always I’m excited to submit my entry to this month’s challenge.