These days my cooking is inspired by what my little baby eats. There are two vegetables that he totally adores – sweet potato and butternut squash. I try and add these to most of the dishes that I cook. Today I made these simple phodis for him. The sweetness of the sweet potato (or yam) outshines the spiciness of the red chillies.
Ingredients: 10 pieces of sweetpotato (or yam) cut into round pieces 1/2 tea spn chilli powder A pinch asafoetida Sooji/rava Oil Salt
Method: Add chilli powder, asafoeida and salt to sweet potato pieces and keep it aside for 30mins. Heat a tava and spread some oil. Roll the pieces in sooji and shallow fry them on tava. Sprinkle a table spoon of water and cover while cooking. Serve hot.
Serves : 2-3 Preparation time : 30mins
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This winter has been very harsh on us. V and I kept falling sick almost every other weekend. We were so tired of eating the bland food that I managed to cook. Then one day, when I had a pretty bad cold, I started craving for something spicy. I made this very spicy chicken. It was the perfect cure.
Ingredients: 1 lb boneless chicken 4-5 green chillies (The ones I used were not very hot) 5-6 red chillies 1/2 tea spn black pepper 4-5 cloves 1 tea spn fresh ground ginger 1 tea spn fresh ground garlic 2-3 strands coriander leaves 1/2 cup onion Oil Lemon wedges Salt
Method: Grind red chillies, coriander leaves, ginger, garlic, cloves, 1/4 cup onion and pepper to a smooth paste. Heat oil and add green chillies, onion and fry till onions turn brownish. Add chicken, salt and ground paste. Mix for a min. Add very little water (if required). Cover and cook till done. Serve hot with lemon wedges.
Serves : 2-3 Preparation time : 20mins
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