Hassleback Sweet Potato in Air Fryer

  

 

Ingredients

1/2 Kg Sweet Potato

1/2  Cup Tomato Puree

1 tbsp Soya Sauce  

1 tbsp Olive Oil

Salt to taste  

1 tbsp Red Chilli Flakes

2 tbsp Anardana Pdr

1 medium Lemon

1 tbsp Oregano Flakes  

2 tbsp Coriander Chutney

 

Preparations

Boil the sweet potato to one whistle in cooker.

Do not over boil it because we have to cut it also.

Now peel all the sweet potatoes.

Mark cuts the sweet potato in equal proportions. Now pre heat the air fryer on 120 degree temperature for 2 minutes.

Place a foil paper on the base and then put 2 to 3 sweet potato on it.

Sprinkle half of the salt, anardana powder on it.

Air fry it on 150 degree temperature for 4 to 5 minutes.

In the mean time, take a small pan, add one tablespoon olive oil in it.

Let it be heated on low flame for half minute and add tomato puree in it.

Let it be cooked for one minute.

Add soya sauce, salt and chili flakes in it.

Cook it for 1 minutes more and off the flame.

Now take the sweet potatoes out and sprinkle red chilli flakes on it.

Squeeze lemon on it and a bit of coriander chutney.

Garnish it with coriander chutney and tomato chutney.

You hassle-back sweet potato is ready to eat. Serve hot.

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Kutchi Dabeli

 Ingredients

1 tbsp Chilli powder  

1/2 tsp Amchur powder

1/2  tsp Black salt

1/2"  piece of Cinnamon

1 Green cardamom  

1 Black cardamom

1/2 tsp Cloves  

1/2 piece of Star anise

1  Bay leaf  

1/2 tsp Stone flower

1/3  Cup Coriander seeds  

1 tsp Cumin seeds

1/2 tsp Black pepper 

1/2 tsp Fennel seeds

1 tbsp Sugar  

2 tbsp Grated coconut

8 piece of Garlic 

 7 dry Red chillies

1 tsp Cumin pdr

1/2 tsp Black salt

1/4 Cup Tamarind  

1/2 Cup Chopped dates

1/4  Cup Jaggery  

1 tbsp Chilli powder

1/2  tsp Cumin powder  

1/2 tsp Dry ginger powder

1/2  tsp Black salt 

1/2 tsp Asafoetida

1 tbsp Oil  

4 medium Potatoes

1 tsp Cumin seeds  

1/2 tsp Asafoetida

1/2 -1 tsp Dabeli masala  or as needed

2 tbsp Sweet chutney

1/4  Cup Chopped Coriander leaves  

1/4 Cup Grated Coconut

1/4  Cup Pomegranate arils  

1/4 Cup Masala peanuts

1 tbsp Oil  

12 pieces Pav

1/4  Cup Nylon sev

Preparations

For dabeli masala, heat a pan and add all the whole spices, and a pinch of salt and sauté them on low heat.

Add the coconut and continue roasting all the ingredients until the spices are fragrant.

Cool the roasted spice and add them to a blender.

Add the powdered spices, sugar and blend to a smooth prefer.

Add salt to taste, blend again and keep aside.

For spicy chutney, soak the red chillies in hot water for 10 to 15 minutes.

Cool the soaked chillies and deseed them if you want the chutney to have a smoother consistency and be less spicy.

Add all the ingredients to the blender, with required amount of salt and water and blend to a semi thick, smooth paste.

For sweet chutney, heat some water enough to soak the tamarind and let it soak for 15-20 minutes.

After the water is cooled, squeeze the tamarind to separate the pulp.

Heat oil in vessel and saute the powdered spices briefly without burning.

Add the water with the tamarind pulp and the remaining ingredients and add some more water enough to boil the ingredients.

Let it boil on low heat till it become semi thick.

Remove the pieces of the date and set aside.

For dabeli filling, boil the potatoes very well, peel and mash them.

Heat oil in a vessel, add the cumin seeds and asafoetida and sauté it quickly.

Add the dabeli masala and saute it.

Add the mashed potatoes, sweet chutney and mix well.

Add the chopped coriander leaves and mix well.

Set the dabeli filling in a plate, cover the top with grated coconut, masala peanuts and pomegranate arils and press them well.

For assembling the Kutchi Dabeli, cut the pav in half alongside the width.

Toast it lightly.

Spread the sweet chutney on inner side of one half of the pav and the spicy chutney on inner side of the other half.

Add the dabeli filling in generous amounts on one half of the Fresho pav and place the other half on top.

Dip the pav sideways in the nylon sev, and the Kutchi Dabeli is ready to serve. 

 

 

 

 

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Minty Quinoa Bhel

Ingredients

80 gm Quinoa                     

20 gm Chopped Shallots/Onion

2 tbsp Chopped Coriander  

30 gm Puffed Rice

3-4 tsp Diced tomatoes  

1 tbsp Chopped mint

1 tsp Cumin powder 

1/4  Hing

3-4 tbsp Diced Cucumber  

2 tsp Lemon juice

5 ml Tamarind Chutney  

1 tsp Honey

2 tsp  Olive Oil  

Salt to taste

Pepper to taste

Preparation

Cook the quinoa in water or vegetable stock and set aside.

Gently fold in all the ingredients. Check seasoning.

Place in a plate and garnish with mint leaves. 

 

 

 

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Oats Cheese Pizza Dosa

 Ingredients

Cheese - as per taste  

1 Cup Oats

1/2  Cup Curd 

Pizza sauce - as per taste

2 tbsp Coconut chutney  

2 tbsp Onion (chopped)

2 tbsp Tomato (chopped)

2  Green chillies chopped

2 tbsp Capsicum (chopped) 

Handful of Coriander leaves

Oil - as per requirement  

8 Cashews

8 raisins 

Salt to taste

Water - as per requirement

Preparation

Grind oats in mixer.

In a bowl, take the ground oats and add curd, chopped green chilli, chopped coriander and salt as per taste. Mix well with water, the consistency should be of a dosa batter.

Cut onions, capsicum and tomato into small pieces.

Heat the pan on a stove and apply oil. Once heated, put oats batter and spread it on the pan.

Spread pizza sauce on the heated oats batter.

Add chopped onions, tomatoes, capsicum, cashew, raisins and cheese. Cover pan with plate for 2 minutes.

Remove pan from the stove.

Fold the dosa to serve with coconut chutney. 

 

 

 

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Til ki Chutney

 Ingredients

6 tbsp Sesame Seeds  

1/4 Cup Mint Leaves

1/4  Cup Coriander Leaves  

6 pieces Garlic

4 medium Green Chillies  

2 tsp Lemon Juice

1 tsp Salt  

1 tsp Sugar

Preparations

Place a pan over medium flame and add sesame seeds to it. Roast these until their color turns slightly golden in colour.

In a mixer, add roasted sesame seeds, fresh coriander leaves, mint leaves and green chilies and garlic.

Add lemon juice and grind the entire mixture to a smooth paste.

 

Once done, add salt and sugar to it and grind it till the sugar dissolves. Add a little water if you must.

Transfer this chutney in a serving bowl and enjoy it with rice or roti! 

 

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Orange Peel Chutney

 Ingredients 

Peel of 1 Orange 

2 tbsp Urad Dal

2 tbsp Red Chili pdr 

2 tbsp Channa Dal

2 tbsp Grated Coconut  

Salt as per taste

Tamarind as required  

A pinch of hing

2 tsp Oil

Preparations

Cut the Orange Peel into small pieces and fry them in 1 teaspoon of oil till it changes to dark brown in colour (approx. 2 minutes). Keep them aside.

In the same frying pan, roast Channa dal, Urad dal, tamarind, Grated coconut, Asafoetida & Red Chillies together till the mixture turns golden brown (approx. 3 minutes)

Grind well all the above roasted ingredients along with orange peel, 25 ml of water and salt.

Your Chutney is ready. Serve with Hot Rice and Ghee, dosa, idli, roti, bread toast !

PS- remove the white part of the orange peel before you chop them.

 

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Mango Relish

 Ingredients

200 gm Mango  

100 gm Jaggery Powder

1/2 Cup Sambar Onion  

1/2 tsp Salt

3 pieces Cloves 

1 Cardamom

1 Bay Leaf 

1/2"  Cinnamon 

6 pieces Black Pepper Corns  

Sugar (if required)

 

Preparations

 

Grate or cut the mangoes into bite sized pieces and keep aside.

Start by melting the jaggery along with the water in a heavy bottomed vessel, once all the jaggery has melted add in the grated mangoes along with all the whole spices and pearl onions.

Allow the mangoes to cook through and soften, stirring occasionally over a low flame.

Once the mixture gets sticky and coagulates (forming a jam like consistency) , taste for salt and sugar and add in accordingly.

Turn off the flame and allow to cool completely before transferring into an airtight container.

Refrigerate and consume withing two weeks. It goes well with toast, roti, dosai, idli, adai and with whatever else you like.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs