Posts filed under ‘rock salt’
Fast Food- Orange glazed baby Sweet Potatoes and Plantain
I don’t usually observe any religious fasts. The popular local fasting food-Sabudana does not agree with me much. But I like to explore the traditional fasting recipes, that use alternative grains and vegetables. I like Sweet potatoes and I keep substituting them for potatoes. They are usually available in the market only during these religious fasting days. With all the ongoing festivities and fasts, Sweet Potatoes are abundantly available now.
While growing up, my mom often made these ‘Ratalyache Kaap’ (pan fried Sweet Potatoes with jaggery). I don’t have a sweet tooth and I find them too sweet for my taste….and hence my little twist to the Ratalyache Kaap –Orange glazed kaap. The addition of a tangy citrusy burst, rock salt and chilli flakes beautifully balance the sweetness. I have been experimenting with green,unripe plantains and hence I tossed in a cooked unripe plantain along with the Sweet Potatoes. Date syrup adds a rich, molasses like taste to the kaap.The pomegranate and pumpkin seeds are added just to give it more freshness and crunch. You can use any other seeds or nuts that are ‘allowed’. I have used baby Sweet Potatoes because they looked cute and they cook quickly. In case you don’t find them, you can use the regular ones and alter the cooking time.
I have realized that the best way to update the blog regularly, is to participate in online food events :).The deadlines provide the necessary push for me to post recipes on time 🙂
The theme this month @TheHub is ‘Sweet Recipes & Fasting Recipes’ that are usually made during these 9 holy days of Navratri. Orange glazed Sweet Potatoes and Plantains is my entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.
That also reminds me, to let you know that I was invited to contribute recipes at Archana’s Kitchen, which I gladly accepted and you can now find my recipes on Archanas kitchen here
Here’s a quick and easy recipe for Orange glazed baby Sweet Potatoes and Plantain
Serves-2
Ingredients
7-8 baby Sweet potatoes, washed thoroughly and sliced (Do not peel)
1 large green, unripe plantain
Juice and zest of 1 large orange
2 tbsp Date syrup
½ tsp grated jaggery
Rock salt to taste
¼ tsp Chilli flakes/black pepper powder (optional)
2 tbsp Ghee
Pomegranate seeds and Pumpkin seeds for garnish (or any other seeds/ nuts)
Method
Cook the plantain with the skin in a pressure pan with salted water, for 1 whistle.
Cool and peel the skin and slice.
In a non- stick pan, heat the Ghee
Add the sliced baby Sweet Potatoes
Stir to coat the slices with Ghee.
Cook covered for 2-3 minutes on low flame.
Meanwhile, whisk together the orange juice,zest,Date syrup,jaggery and rock salt.
Add this to the Sweet potatoes and cook uncovered on medium flame, till the liquid thickens.
After about 3-4 minutes of cooking, add the sliced plantain and mix so that the orange glaze coats all the slices.
Sprinkle the chilli flakes or pepper powder if using.
Serve hot or cold garnished with Pomegranate and Pumpkin seeds
Desi Health Bites – Mini Thalipeeth Tostadas
I love experimenting with different grains and flours. Jowar, Nagli/Ragi,Amaranth, Corn etc.. are pantry staples in my house. Most of the times,I use a blend of these grains for our day-to-day food in the form of khichdis, upmas,dosas.
One such multipurpose, wholesome flour mix is the ‘Thalipeeth Bhajani. This is a pantry staple in every Maharashtrian household.
Bhajani Thalipeeth basically is a quick flat bread made using this multigrain Bhajani mix along with chopped onions,sometimes some chopped fresh or leftover vegetables, fresh coriander, sesame seeds and spices.It is usually served for breakfast with fresh homemade Curd/Yogurt, homemade white butter and/or sweet lime pickle.
My Mom makes her own Thalipeeth Bhajani by roasting – Jowar, Bajra, wheat, Nagli,Rice,Gram dal,Urad dal and cumene , coriander seeds and then milling them together. Needless to say I get my Thalipeeth Bhajani mix readymade from her as and when I am out of stock :). Most supermarkets, grocery stores, health food shops now stock Thalipeeth flour, so it is easily available or see the Quick Mix version given below.
Another favourite item from the Maharashtrian cuisine is ‘Khamang Kakdi’ – cucumber salad tempered with spices and topped with crushed peanuts. I love to add Tomatoes and onion to my Khamang Kakdi.
Both these Classic Maharashtrian favourites, I have combined in a quick modern Appetizer Avatar- Mini Thalipeeth Tostadas, akin to the Mexican Tostadas.
It seems to be a long winded recipe but it uses simple day-to-day ingredients found in most Indian kitchens.With some advance preparation it can be easily put together in under 30 minutes.
I have used Fortune Rice Bran Health Oil for making my Mini Thalipeeth Tostadas.
“Fortune rice bran health oil has a key micronutrient called “oryzanol”, an antioxidant found only in the bran of rice. It helps reduce bad cholesterol,increase good cholesterol and keeps your heart healthy, making it a healthier choice.
Squalene is an organic compound naturally produced by human skin cells and is a natural moisturizer. Fortune Rice Bran Health Oil contains good amounts of it which prevent the ageing of skin.
Antioxidants improve health by fighting free radicals that harm the immune system. Fortune Rice Bran Health oil has natural antioxidants that help build strong immunity”.
“It is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.
It is enriched with a gamut of nutrients and is good for heart, immunity, skin and hormones. It is appropriate for people of all ages”
Here’s the recipe for my Mini Thalipeeth Tostadas
Mini Thalipeeth Tostadas
Makes about 18-19, 3” round Tostadas
Prep time: 20 mins
Cooking time: ~30 mins including baking time
Ingredients
For the Tostados
2 Cups Thalipeeth flour/Multigrain flour *
1 tsp Ajwain/Carom seeds
2 tsp Sesame seeds
½ tsp Dry red chilli powder (or to taste)
2 tsp Fortune Rice Bran Health Oil
2 Tbsp chopped fresh coriander leaves
¼ tsp garlic paste
½ tsp Asafoetida/hing
Warm water as required (~ ¾-1 cup)
For the topping
1 large cucumber peeled finely chopped
1 large Tomato ,seeds removed & finely chopped
½ onion finely chopped
3 tsp roasted peanuts crushed
2 tsp chopped fresh coriander leaves
½ tsp brown sugar
Salt to taste
For tempering
2 tsp Fortune Rice Bran Health Oil
½ tsp mustard seeds
½ tsp Cumene seeds
5-6 Curry leaves
½ tsp powdered Asafoetida
1-2 green chillies chopped
For the herbed Yogurt/Curd
¾ cup thick Yogurt/curd
2 tsp chopped mint leaves
2 tsp chopped coriander leaves
Rock salt to taste
Method
For the Tostados
Preheat the oven to 170 deg C.
Line a baking sheet with Parchment paper.
Add the flour or flours to a mixing bowl.
Add all the other ingredients except the water.Mix well.
Slowly add the warm water and knead the flours into a stiff but pliable dough.
Transfer the dough to a lightly floured work surface.
Roll out into a thin layer. The layer should be as thin as possible while still workable.
Cut rounds using a 3” cookie cutter/ sharp edge of a small steel Dabba.
Transfer to the prepared baking sheet and bake till they turn golden around the edges – ~15-20 minutes. (Keep an eye on them after about 12 minutes as they burn easily.)
Cool completely on a wire rack.
Note: These can be made well in advance. Can be stored in an air tight container for about 2 weeks.
For the topping-Koshimbir
Mix the cucumber, tomatoes, onions in a bowl.
Add the crushed peanuts, salt,sugar and mix
In a small Kadhai/pan add the oil.
Once hot, add the mustard seeds.
Once the mustard seeds crackle, add the cumene seeds, Asafoetida, curry leaves and green chillies.
Pour this over the Cucumber-tomato-onion mixture in the bowl.
Add the chopped coriander and mix again.
Note: The veggies can be chopped in advance but mix everything just before serving and use immediately
For the Herbed Yogurt/Curd
In a small bowl mix together the Yogurt and the herbs.
Season with Rock salt and mix well.
To Assemble the Mini Thalipeeth Tostadas
Keep the crispy Thalipeeth Tostadas on a large serving plate.
Add 1½- 2 spoonfuls of the Koshimbir Topping.
Top with a dollop of the herbed Yogurt
Serve immediately
Other serving suggestions:
You can use Sweet Lime pickle along with the juice, or a coriander-mint chutney or the Marathi Red/Green Chilly Thecha instead of the herbed Yogurt
*Make your own multigrain Quick Thalipeeth flour mix: ½ cup Wheat flour+ ¼ cup Rice flour+ ¼ cup Ragi/Nagli flour+ ¼ cup Jowar flour+1/4 cup Bajra flour+ ¼ Besan/chickpea/Gram flour+ ¼ cup Urad Dal/Black lentil flour + ½ tsp roasted cumene powder+ ½ tsp coriander seed powder
This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter at @fortunefoods