Sweet potato has become a regular at home these days for us. I initially started buying it to make baby food for Ishaan. Then soon realized his lack of interest in eating it. With very little time on hand, I can just make one-two dishes each day. So I make something all of us (including Ishaan) can eat. If you like sweetish spicy dishes, this is for you. I don’t make it very spicy. I mix this and rice, mash it up very well with a spoon and feed him. He loves it.
(No, don’t worry, I am not turning it into a baby food blog. But since I have a couple of friends who are at the same stage in life as me, struggling to come up with some dishes for their babies, I have decided to post my experiences here).
This is my personal favorite dish too. Sweet potato gives a nice sweet taste to it. Goes really well with plain dal and rice or with rotis. You can also make it with a mixture of normal potatoes and sweet potatoes.
Ingredients: 2 cups peeled and cut sweet potatoes 1 tea spn mustard seeds 5-6 curry leaves A pinch asafoetida 1 tea spn chilli powder Oil Salt
Method: Heat oil and add mustard seeds. When they start popping, add curry leaves, asafoetida. Add sweet potatoes, chilli powder (reduce the amount if your chilli powder is too hot), salt. Mix well. Cover and cook on a medium heat. Serve with rice or chapatis.
Serves : 3-4 Preparation time : 30mins
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Wish you all a very happy new year.
We returned from our holiday trip last week. I had cleaned out the fridge before going on a week long vacation. The only available things were a couple of tomatoes and eggs. We were craving for something spicy and I made this dish similar to egg patia . Some 4 years ago, few of our friends had invited us for dinner and they had served something similar. So both these recipes were inspirations for this. I served this with rice and a simple dal.
Ingredients: 4 eggs 1/2 cup onion 1/4 cup tomato 1 tbl spn fresh/frozen coconut 1 tea spn coriander seeds 1 tea spn cumin seeds 4-5 red chillies 3 cloves 1″ cinnamon 1/4 tea spn fenugreek (methi) seeds 1/2 tea spn fennel (badishepi/soamp) seeds Oil Salt
Method: In a flat bottomed pan, heat oil and fry all spices. Then add 1/4 cup onion and fry for few minutes. Add tomato, coconut, salt. Fry till tomatoes are soft. Grind to a paste (do not add too much water. Make it chutney consistency). In the same pan, heat some more oil and fry remaining onion. Add the paste and spread it evenly in the pan. Add the eggs on top. Sprinkle little salt (masala already has salt, here only the eggs needs little more salt). Slightly poke the egg yolks. Cover and cook till the eggs set. Cut it into pieces and serve hot.
PS: If you cook the eggs too long, they become rubbery. So take it off the heat once they set.
Serves : 3-4 Preparation time : 20mins
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