SHAKARKAND CHAAT / SWEET POTATO CHAAT

SHAKARKAND CHAAT / SWEET POTATO CHAAT

INGREDIENTS

Ratale / shakarkand / sweet potato boiled and mashed	1 cup
Potato boiled and mashed	½ cup
Mint green chutney  http://paripoornapaksiddhi.blogspot.in/2014/05/dhania-pudina-chutney-coriander-mint.html	¼ cup
Sweet tamarind chutney	¼ cup
Dahi / Curd / Yoghurt	½ cup
Alu salli / alu bhujiya / potato sticks	As req.
Shakarkand salli / shakarkand bhujiya / sweet potato sticks	As req.
Lemon juice	1 no.
Black salt	T.T.
Jeera pdr / cumin pdr	¼ tsp
Salt	T.T.
Chaat masala pdr	¼ tsp
Pomegranate pearls	½ cup
Coriander leaves chopped	2 – 3 tbsp

METHOD:

1.       To the boiled and mashed sweet potato and potato add a little green mint chutney, sweet tamarind chutney, lime juice, salt, jeera pdr, chaat masala pdr and black salt.

2.       Mix and mash it all together.

3.       Use a cookie cutter or a round ring to create a neat circle of the mash on to the service plate.

4.       Drizzle over with some mint chutney and tamarind chutney.

5.       Pour a few tbsp. of beaten curd.

6.       Heap a little on top with some potato sticks and sweet potato sticks.

7.       Again sprinkle some mint chutney and tamarind chutney.

8.       Finally give a generous sprinkling of chaat masala pdr, black salt, jeera pdr.

9.       Sprinkle on top with a few pomegranate pearls and coriander leaves.

10.   Voila your yummy sweet potato chaat is ready.

11.   Make sure all the fresh ingredients you use are cooled in the refrigerator before use.

12.   In case you want to make the potato sticks or sweet potato sticks, peel and thickly grate them separately in salted chilled water. Keep for 15 – 20 min.

13.   Drain them and dry them as much as possible on a kitchen towel and a tissue.

14.   Deep fry them in hot oil till golden. Remove on to absorbent paper and use as req.

15.   There are no fixed measurements of the various toppings on to the chaat. Everything more or less is as per individual preference.

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HASSELBACK DUM ALOO / HASSELBACK POTATOES IN GRAVY

Have been wanting to make Hasselback Potatoes for a long time now. The way it looked after baking was really fascinating and it intrigued me.

So here I have tried to incorporate Hasselback Potatoes in a Gravy and made an Indianized version of it. It tastes absolutely delicious ..... and don't you think it looks beautiful.......

HASSELBACK DUM ALOO / HASSELBACK POTATOES IN GRAVY

INGREDIENTS

Baby potatoes	12 nos
Oil + butter	2 tbsp
chilli pdr, haldi, jeera pdr, dhania pdr, chaat masala pdr, Amchoor pdr / dry mango pdr, garam masala pdr and salt	1 tsp each
GRAVY
Onions finely minced	3 nos
Tomato pureed	2 nos
Ginger garlic paste	1 tbsp
Jeera / Cumin seeds	1 tsp
Jeera pdr / cumin pdr	½ tsp
Dhania pdr / coriander pdr	1 tsp
Garam masala pdr	¼ tsp
Red chilli pdr	1 tsp
Haldi / turmeric pdr	¼ tsp
Curd beaten smooth	2 tbsp
Cashew nut paste	1 tbsp
Salt	T.T.
Coriander leaves chopped	2 – 3 sprigs
Oil	1 tbsp

METHOD:

HASSELBACK POTATOES

1.       Mix together 1 tsp each of all the dry masalas like chilli pdr, haldi, jeera pdr, dhania pdr, chaat masala pdr, Amchoor pdr, garam masala pdr and salt.

2.       Wash the potatoes and wipe them dry. Leave the skin on.

3.       Place them on a board or counter. Skewer them at the ends (leaving around 1/4 at the base of the potato) with toothpicks from both sides. For larger potatoes you can use a chopstick.

4.       Slice them as thinly as possible till the end (till you reach ¾ of the potato) but do not slice through. Make sure the base is intact. The toothpicks at the base will ensure that but nevertheless be careful.

5.      Remove the toothpicks. Drop them into chilled water and leave them for around 30 min. this ensures that the starch in between the sliced potato is removed. Remove and wipe dry.

6.       Arrange them on a baking tray. Drizzle a little mix of the oil+ butter. Bake in oven at 180° C for 15 min.

7.       When half done drizzle a little more of the oil butter mix and make sure it seeps into the nooks and corners of the potatoes. Bake again for 10 min. by now the sliced potato would have opened out like a fan.

8.       Remove and sprinkle the mixed masala mixture generously over the potatoes. Make sure the masala enters the opened out potato fan.

9.       Drizzle more oil if required and bake again for 10 min.

10.   Remove from oven just before serving and poke small sprigs of coriander leaves in the grooves.

11.   Or you can heat 1 tsp oil and add in the mixed masala, fry them in oil and switch off the flame. Do not allow the masalas to burn. Drizzle this over the potatoes once they are baked and out of the oven.

GRAVY

12.   Heat oil, add in the ginger garlic paste, when its raw aroma goes off add the onions.

13.   Sauté in medium heat till soft, golden brown and oil starts to separate out.

14.   This is necessary as the colour of the gravy would depend on it. Also the gravy would lighten a little with the addition of curd and cashew paste so make sure the onions are browned well but not burned.

15.   Now add in the tomato puree and again sauté till the tomato is cooked and oil starts to separate out.

16.   Add in all the masalas and fry them in oil for half a min.

17.   Switch off the flame and allow the masala to cool.

18.   Grind this into a smooth paste.

19.   Heat 1 tsp oil, add in cumin seeds. When they splutter add in the ground paste.

20.   Sauté it a little. Add in the curd, cashew paste and salt, stir and simmer. The gravy will thicken a little.

21.   Add in 1 cup water and allow to boil.

22.   Arrange the gravy on a serving bowl. Keep the prepared hassleback potatoes over it. Pour the prepared masalas in oil over it.

23.   Garnish with coriander leaves. Serve hot with roti, phulka, naan etc.

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BATATA KEES (UPWAS) / STIR FRIED GRATED POTATOES (FASTING)

This is a very easy and quick upwas / fast recipe. It does not need much efforts, is ready in a jiffy and tastes delicious. If you are a potato lover then you would surely love this.

Moreover do not throw away the water in which the grated potato is soaked, you can remove out potato starch from it, to be used as a starch and thickening agent in soups or tikkis.

BATATA KEES (UPWAS) / GRATED POTATO STIR FRY (FASTING)

INGREDIENTS

Potatoes peeled, grated and soaked in water	3 – 4 nos
Green chillies cut each chilli onto 3 – 4 pcs	2 – 3 nos
Roasted peanut pdr	¼ cup
Salt	T.T.
Sugar	¼ tsp
Ghee / clarified butter	1 tbsp
Jeera / cumin seeds	¼ tsp
Scraped coconut for garnish	2 – 3 tbsp
Coriander leaves chopped	2 tbsp

METHOD:

1.       Make sure the potatoes are grated on a wide toothed grater. Soaking them ensures that they do not brown and discolour.

2.       Heat ghee, add in the jeera and the green chillies.

3.       Remove out the grated potatoes from the water and squeeze them to remove out the excess water. Add them to the pan.

4.       Stir them a little, cover and simmer on low heat. Give it 2 steams stirring in between.

5.       When the potato is cooked add the peanut pdr, salt and sugar and mix it up.

6.       Garnish with scraped coconut and coriander leaves and serve hot.

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IDLI BURGER

IDLI BURGER

INGREDIENTS

Idlis / 1 day old idlis would also do	6 nos
BURGER PATTY
Boiled and mashed potatoes	4 large
Grated carrots	¼ cup
Minced onion	1 no small
Shredded cabbage	½ cup
Ginger	2 inch piece
Garlic	4 – 5 cloves
Green chillies	4 nos
Lime juice	1 lime
Salt	T.T.
Bread crumbs	As required
Corn flour	As required
Oil	To shallow fry
Coriander leaves chopped	5 – 6 sprigs
OTHER INGREDIENTS
Lettuce / salad leaves	6 – 7 leaves
Cucumber slices	1 cucumber
Tomato slices	2 tomatoes
Tomato ketchup	2 – 3 tbsp
Butter	2 – 3 tbsp
Coriander mint chutney	3 – 4 tbsp
Tooth picks	6 nos

METHOD:

BURGER PATTY

1.       Grind the ginger, garlic and green chillies to form a coarse paste.

2.       Excluding the cornflour mix up all the other ingredients. Mash them well.

3.       Add only as much breadcrumbs as needed for the patties to retain their shape.

4.       Divide into equal portions to make patties the size if an idli. Makes around 8 – 9 nos.Roll them in cornflour. Tap out the excess and shallow fry till golden brown on both sides.

ASSEMBLING

5.       Cut the idli in half such that you get two even sized discs.

6.       Butter the inner sides of the cut idli and apply tomato ketchup to one half and coriander mint chutney to the other.

7.       On the lower half of the idli keep a salad leaf and then put the patty.

8.       Keep a slice of tomato and cucumber on top.

9.       Cover the top with the other top half of the idli and secure the entire thing with a toothpick.

10.   Serve with more ketchup and chutney and arrange more slices of tomato and cucumber at the side.

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