Sweet Potato Tikki with Cranberry Chutney

It's been a while since I'm here.Hope you guys are doing good. Well , at times we need to priorotise. It's Friday and I know my boy will be expecting something special. So managed to make this yummy and quick tikki and chat pati cranberry chutney to go along with it. If you wonder what tikki means, think of croquetts  or a small patty . This is not a deep fried version so eat guilt free and enjoy.

This Indian version of croquettes are yum with full of textures and flavors unique with Indian Cuisine. I've added some corns to get that crunch and slight sweetness from sweet potatoes along with earthy and warm roasted cumin , spiciness from chillies and some dry mango to cut through sweetness and loads of fresh coriander leaves, it's a riot of flavors in the mouth.

Tikkies ready to get shallow fried

Hot tikkis with a lip smacking dip can give you a best company when the weather is gloomy and ready to pour. If you like coffee or masala chai , then you can start a party there. Hope to meet to all with lots of writing and a good recipe, probably soon.

 Sweet Potato Tikki

Ingredients

Boiled Sweet Potatoes ..............................1 cup mashed
Corn ......................................................... 1/4 cup
Gram Flour ...............................................1 - 1 1/2 tbsp as needed
Green Chile................................................2 finely chopped
Roasted Cumin Powder..............................1/4 tsp
Turmeric Powder........................................1/4 tsp
Dry mango/Amchur ..................................1/4 tsp
Salt ......................................................... to taste
Fresh Cilantro ...........................................1/4 cup, finely chopped
Bread crumbs........................................... 2 tbsp
Oil ......................................................... 2 tbsp

Method

You can steam cook or roast in ovet to get the potatoes cooked to soft, peel and mash it well.
Mix everything else together other than oil and breadcrumbs.
Grease your hands with a bit of oil and divide the dough into equal sized balls.
Press between your palm to make a patty.
Coat them in breadcrumbs and arrange them in a platter/ baking tray in a single layer.
Cover with cling wrap and refrigerate for 30 minutes.
At this stage, remove them from refrigerator and  freeze in Ziplocks for later use.
Heat oil in a shallow frying pan in medium and arrange in the  pan and cook till golden brown on both sides.

Cranberry chutney

Ingredients

Cranberry .................................... 1/4 cup
Oil..................................................1 tbsp
Asafetida/hing ................................. apinch
Red Chilli Powder............................ 1 tsp (adjust to heat)
Mustard............................................1/2 tsp
Salt ................................................. to taste
Curry leaves................................... few

Method

Heat oil in a deep pan/ Kadai.
Add mustard and curry leaves and allow them to crackle.
Add cranberries with rest of the ingredients and allow it cook til the berries break up and turn soft.
Add 1/2 cup of water and allow the chutney to boil.
Once the oil floats on top, turn of the heat.

 

Navarathri and Caramel Aval Payasam | Caramel Poha Kheer |

Happy Navrathri to all of you. Lots of interlaced memories around this festival. Navrathri a sanskrit word meaning nine nights(ten days) to worship Goddess in her different forms The first three days as Durga , the next three days as Lakshmi and the last three days Saraswathi. The tenth day is celebrated asVijaya Dasami .Every region in India has its own tradition . The city turns colorful and you'll notice more liveliness. You can read this post about Durga puja from my dear friend Dolphia to know about the Bengali traditions associated with this puja.

In Tamil Nadu ,  we start our preparations a week before as we arrange idols of god and related for the nine days pooja and we call it Golu. As kids we will look forward to this as we will be enjoying our quarterly holidays. The real fun begins when we get to open the idols wrapped in old clothes and papers from the trunk box. Some will be sparkling and some will need little bit touches. And the other fun is to set your garden set up to make an interesting golu. Amma used to allow us to bring in some soil and happily we will throw in some mustard seeds to get a natural grass set up.

The first three days we worship Goddess as Durga to destroy the evil mind and gain noble thoughts.
The next three days as Lakshmi to gain purification of mind and the last 3 days as Saraswathi to biuld knowledge on our purified mind. I remember Amma chanting slokas all day long and finally ending the morning pooja with Lalitha Shobanam and offering prashad to Goddess.Usually the morning neivedyams will be some form of sweets . Evening a simple arathi with another prasad , usually sundals ( lentils / beans boiled and sauted with simple tadka).

The most interesting part would be in the evenings you can plan and dress up in different costumes and visit other golu's (other houses) to show case your costume and taste some sundals and all accross the walk you get to discuss and compare about costumes with friends...You get to see so any police man , musicians, some kids dressed up as women with saree and boys with dhotis.... so much fun ... those were the days....

The eighth days is worshiped as Ayutha Pooja and the ninth day as Saraswathi pooja. We arrange all uour books before Goddess Saraswathi and is a norm that we don't read that day. The tenth day is Vijaya Dasami ... meaning victory by gaining good knowledge. I remember my Paati ( Grandma) saying , first you throw all bad thoghts, clean your mind so that you can gain knowledge....This is the day we pray Goddess and take a book from the set and read.

Now for the recipe, it is a quick version of payasam , you can make this in under 30 minutes from start to finish.


Ingredients

Aval / poha/ beaten rice................1/4 cup
Sugar ............................................1/2 cup or little lesser
Whole milk ..................................2 cups
Saffron......................................... few strands
Cashews and raisins ................... few
Green Cardamom....................... 3 , crushed
Nutmeg Powder .......................... a pinch
Salt ............................................. a tiny pinch
Ghee ......................................... 2 tbsp

Method

• Warm the milk and add saffron strands and set aside.
• Heat a tablespoon ghee in a heavy bottom pan and roast the cashews and raisins separately,set aside.
• Add remaining ghee to the pan and roast the poha/ avan/ beaten rice and roast until a nice aroma comes , just for about a minute or so and set aside.
• Now add the sugar to the same pan and keep cooking until it is caramelised and a beautiful color is achived.
• Now slowly remove the caramel from heat and stir in the milk with saffron whisking continuously.
• This is the right time to add in nutmeg powder.Let the milk come to a full boil and reduce a bit. 
• Now add in the poha/ aval and cook until it is cooked well and the mixture comes to a kheer / payasam consistency. 
• Add the crushed cardamom just before taking it off the heat.
• Finally add in the roasted cashews and raisins. Enjoy hot or cold.

Kathirikkai Pitla | Curried eggplants in rich coconut gravy

If you ever wonder why I come up eggplant recipes, I have only one answer, I'm a hot core fan of this humble vegetable. This time I'm bringing a typical South Indian Tambram recipe. As a kid I've never liked this gravy because of complex texture and flavor but Mom makes it especially for my sister. She can eat this gravy even in her dreams. As they say ,you never know the value of certain things when it is readily available.

As a new bride when I used to cook , my Father-in -law used to  ask me if I know to make a kathirikkai kootu( Brinjal kootu) and I would be amused to hear this. When mother in law prepared this I could figure it out that kootu is nothing but this pitla that my mom makes.

This is also called Rasavangi as it is generally served with Rasam. So many names to confuse people like me. But I'm more used to an ultimate combo of eating this along with Mor Kuzhambu (Southern Counterpart of Kadhi from North).Steaming hot rice , this pitla , some pakodas / potato fries along with mor kuzhambu .... bliss is the word.

As you know every house hold has their version for this. Usually black chickpeas is added in this gravy but it's a tradition in my In-Laws family to add  fresh peanuts , which naturally adds a bit of sweetness to this gravy. I make both variations. It's also very common to see bitter guard pitla or cluster beans pitla in some households.

Here are some more for eggplant lovers : Enna kathirikkai Kuzhambu / Baby eggplants in spicy gravy, Roasted eggplats with Za'thar

Ingredients

Eggplants / Brinjal ........................................ 1/2 lb
Fresh Peanuts..................................................1/2 cup or soaked black chickpeas
Tamarind ..................................................... 1 tbsp , tightly packed or 1/2 tsp tamarind concentrate
Toor Dal ........................................................ 2 tbsp , boiled and mashed.
Turmeric powder......................................... 1/2 tsp
Asafetida / Hing ........................................... 1/4 tsp
Salt ............................................................... to taste

To roast and grind

Dry red chili ..................................................4
Coriander seeds............................................ 1 tbsp
Channa Dal .................................................. 1 tsp
Toor dal ........................................................1 tsp
Shredded Coconut .........................................1/4 cup
Coconut oil ................................................... 1 tsp

To temper 

Coconut oil ..................................................... 1 tbsp
Mustard seeds................................................ 1 tsp
Urad dal ......................................................... 1/2 tsp
Curry leaves ................................................... few
Shredded coconuts .......................................... 1 tbsp

Method 

• Soak  tamarind in 1/2 cup warm water and extract the juice by adding 1/2 cup water. if using tamarind concentrate, add 1 cup water to 1/2 tsp of concentrate.
• Boil the peanuts until just boiled to leave some crunch to it. If using chickpeas soak them for  8 hrs and pressure cook until done.
• Wash and chop the eggplants into 1 inch cubes and immerse in water.
• Heat a deep pan  and add the ingredients listed under roast and grind except cocnuts.
• Once the dals are roasted fine, transfer to a plate and roast the coconuts till golden brown.
• Grind them to a coarse paste and set aside.
• To the same pan add the eggplants and tamarind juice. Stir in the boiled peanuts/ chick peas , salt , hing , turmeric . cover and cook til the raw smell of tamarind is gone and the eggplants are soft.
• Now add the ground paste, boiled toor dal and allow it to cook for 10 minutes in slow flame.
• You can check the consistency and add water if the gravy is very thick.
• Heat a shallow pan a tbsp of coconut oil and add the ingredients other than coconut.
• Once the mustard is done crackling and the dal is golden add the coconut and cook in a slow flame until golden brown.
• Pour this tempering over the gravy, cover with a tight lid and turn off the heat.

Golden Beets Salad with yogurt mint vinaigrette

Hope you guys are doing well. It's been two weeks since I met you all. Sometimes when my hands are filled with jobs, I had to prioritize. I felt like missing something when I don't touch my camera.
It's Fall here and colors every where. And of course our days are chilly and nippy.So thought of bringing something bright and colorful to share with you all.

These golden beets are from a local farm store. After finishing the greens, these golden beauties were just waiting . I have the tendency to postpone beets as I hate cutting them(also their bleeding nature).
yes, I did the same with these golden beets too. Now I really feel these are much better than the regular ones.

Colorful being the theme, I decided to dress up  the beets in a bit different way from usual . After giving some thought process, settled on serving this salad over a bed of blanched greens. I have used spinach , you can use any green . Garlic, mint and cilantro with yogurt .....  just too good to brighten the mood.And the final touch of adding that extra zing happened with our own chat masala .

Together it was a medley of different textures and flavors . The trick is to cook the beets just right enough to have that crunch. Adding some chopped nuts is purely optional. It will be better when beets stay warm and the yogurt dressing slightly cold. I loved the experience totally from cooking and clicking to tasting.

Ingredients

Golden Beets ........................................ 2 medium
Baby Spinach........................................... i cup
Extra Virgin Olive Oil............................ 1 1/2 tbsp
Lime juice.............................................. 1 tsp
Salt ....................................................... to taste
Ground pepper .................................... to taste
Fresh Mint .......................................... few

Yogurt Dressing

Fresh Plain yogurt ................................. 1/2 cup
Fresh Mint leaves.................................. few
Fresh cilantro leaves........................... 2 sprigs
garlic.....................................................2 cloves
Salt .................................................... to taste
Ground pepper .................................... to taste
Chat Masala........................................ 1/4 tsp

Method

Wash and peel the beets.Steam just until done.
Clean and blanch the spinach leaves for 5 seconds in hot water and immediately give them ice bath.
Mix oil, lemon juice salt , pepper until emulsified, stir in the minced mint leaves.set aside.
Mean while for yogurt dressing , strain the yogurt over a cheese cloth , we need a smooth thick yogurt.( Avoid this step by using  plain greek yogurt too)
Blitz garlic, mint, cilantro together in a blender and stir that in to yogurt.
Add in the chat masala , salt and pepper. (prepare this ahead and refrigerate for a day or 2)
Once the beets are ready to touch , dice them into bite size cubes.
To assemble, toss the spinach with a little bit of lime dressing and arrange in a plate or bowl.
Toss beets with same lime dressing in a bowl and top them over the bed of spinach.
Add a generous scoop of yogurt mint dressing.

Note

Use any salad green of your choice.
Yogurt has to be fresh not sour)
You can add toasted nuts to make it more healthy.
You can find Chat Masala in any Indian Grocers, it adds a unique taste.