Monday, December 23, 2013

Sweet Potato Stuffed Paratha

I had some sweet potatoes at home and I wanted to make something savory and spicy out of them, so I decided to make parathas stuffed with the sweet potatoes.

Makes: 7-8 Parathas ( I made 7 parathas)
Ghee to cook the Paratha

For the Dough
1.5 Cups Whole Wheat Flour, Plus 1/4 Cup for Dusting and Dredging
2 Teaspoon Oil,
Water as required,
Salt to Taste

For the Stuffing
1 Medium (6-7 Inches long) Sweet Potato
2 Teaspoons Amchur Powder
1 Teaspoon Garam Masala
1/4 Teaspoon Asafoetida,
Salt to Taste

To be Toasted and Ground
5 Dried Red Chilies
2 Teaspoons Coriander Seeds
2 Teaspoons Cumin Seeds
1 Teaspoon Chana Daal
1 Teaspoon Tur Daal
1 Teaspoon Mung Daal

Pressure cook the sweet potatoes for three whistles. Let it cool. In the meantime knead the dough and make the stuffing masala.

For the Dough:
In a mixing pan, add the flour, salt and oil. Knead soft dough by adding required amount of water. Apply 2-3 drops of oil to your palms. Knead the dough one last time. Cover and set aside for 10-15 minutes.

For the Masala: Dry roast the ingredients listed under the to be ground section. When cool, grind to a fine powder. Keep aside.

For the Stuffing: When the sweet potatoes cool down, peel of the skin, and mash the potatoes. Add the ground masala, garam masala, salt, asafoetida, turmeric powder and the amchur powder. Mix well. Divide into 7 equal sized balls.

For the Paratha:
Heat a griddle on medium heat.
Divide the dough into 7 equal sized balls. Take one of the balls, flatten between your palms, dredge in the flour and roll into a 3 inches diameter disc. Place one of the the stuffing balls in the center of the dough disc.
Wrap and cover the stuffing ball with the help of the dough. Gently press to flatten the dough/stuffing ball. Dredge in the flour again and roll into a 6 inches diameter disc.

Transfer the disc onto the griddle. Cook for 30 seconds or until the underside turns golden brown. Flip, and apply 1/2 teaspoon of ghee on the flipped side. Cook for another 30 seconds or until the other side turns golden brown. Flip again, and apply 1/2 teaspoon ghee on the dry side. Cook for 10 more seconds. Flip once last time. Cook for few more seconds and take off the stove. Repeat these steps for the remaining dough and stuffing balls.

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Thursday, December 19, 2013

Spicy Carrot Tomato Soup (Thick Rasam)

I bought a huge bunch of carrots from Costco few days back thinking that I will use one or two everyday for juicing. Its been 5 days now, and I still haven't juiced them. So, last night, I thought of making soup from some of the carrot.

I wanted to add some spices to the soup to complement the natural natural sweetness of the carrots. That is when I thought of adding rasam masala to the soup. To add a bit tanginess, I added tomatoes and lemon juice. The end result was a mouthwatering sweet, spicy and tangy soup. The following recipe will make about 4 cups of soup.


For the Rasam Powder:
1 Tablespoon Coriander Seeds,
1 Teaspoon Cumin Seeds,
1/2 Tablespoon Toor Daal (Split Pigeon Peas)
1/2 Tablespoon Chana Daal, (Split Bengal Gram)
4-5 Pepper Corns,
4 Long Dried Red Chilies (use less if you want to make it less spicy)

For the Soup:
2 Big Carrots, Thinly Sliced in Rounds (or Shredded)
1/4 Cup Onion, Chopped,
1-1/2 Tomatoes, Chopped (About 1 Cup)
Salt to Taste,
2 Teaspoon Vegetable Oil
1/4 Teaspoon Asafoetida
2.5 to 3 Cups Water


For the Rasam Powder
Dry Roast all the ingredients at very low flame for 5 minutes or until the lentils just start to change the color. Make sure not to burn the lentils. We just want them to turn light golden brown. Take off the stove. Let it cool completely. Grind to a fine powder. Keep aside.

For the Soup
Heat oil in a pan. When hot, add the asafoetida. Then immediately add the onions, carrots and salt. Cook uncovered for 2-3 minutes, stirring once. Now add the tomatoes, rasam powder and 2.5 cups of water. Cover and cook for 12-15 minutes or until the carrots are tender. Turn off the stove. With a hand blender, blend the ingredients to a thick soup. Add the remaining 1/2 cup water if you want the soup to be a bit more watery. Cook for 2-3 more minutes. Take off the stove and serve.

Notes: If you are not using the hand blender, then let the soup cool completely before transferring to the mixer/grinder. Grind to a thick puree. As mentioned above, add the remaining water if needed. Return to the stove and cook for 2-3 minutes.

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