Saturday, October 15, 2011

Sweet Potato Curry

So I was looking for new recipes to cook the other day, since vegetarian food across India has many many variations and ingredients used in making them. One of the recipes pointed out Sweet Potatoes. Now the four of you may start giggling after reading sweet potato. A humble poor man's snack as a main course dish? Yes of course. In fact, follow the way I made it, and you'd like it a lot. There are many options in the way you can cook it. And now, this is a recipe for three. Hope you guys try it out and like it.

INGREDIENTS

2 big sweet potatoes 
2 big onions
four cloves of garlic
one-and-half inch piece of ginger
3 green chillies
3 medium tomatoes
3 sticks curry leaves
1 tsp fenugreek (methi) seeds
1 tsp coriander (dhania) powder
1 tsp turmeric
1/2 tsp red chilli powder (preferably Kashmiri chillies)
Salt to taste
2 tbsp oil (mustard/olive/canola)
1 1/2 cup coconut milk
1 cup water

PREPARATION

The way to use the sweet potatoes is up to you. You may wish to either boil the potatoes and cut them into cubes. Alternatively, you could just cut them and later use a pressure cooker to cook (I prefer the latter though. The starch releases to thicken the curry wonderfully).

Cut the ginger, garlic and onions and chillies, and grind them into a paste. Similarly, prepare the tomatoes into a paste as well.

Now, in the pressure cooker heat up the oil (preferably use mustard, as it brings out a zing), and when it smokes, throw in the methi seeds and let it crackle. Then throw in the curry leaves, with the stick as well so that flavor is released even more. Now toss in the ginger garlic onion and chilli paste and move it about so that the onions are a bit golden brown.

Throw in the tomato puree and mix it well. Let it cook till it dries out to make a thick paste. Next, put in the coriander powder, turmeric and red chilli powder and cook well. Add in the salt as well.

Now toss in the sweet potatoes into the cooker. Mix the whole thing well and cook for about 3-5 minutes. Add in the coconut milk and mix well. Cook it for another minute and mix in water. Close the cooker. After the first whistle, let it cook on simmer for 10-15 minutes. Serve hot with rice (not basmati rice, but preferably golden sella rice or any of the non-basmati varieties). (Photo for Rajshree Das on request)

Have a great meal!!!!!!!!!


Sunday, October 9, 2011

Pehchaan

आज 
मन दर्पण में जो झाँका तो पाया
के मेरी पहचान धुंधली हो चली है
वो धुंधली आकृति कहीं
प्रतिबिम्ब के कोने में उदास दुखी बैठी है 
न जाने क्यों ऐसा है के वो कुछ बोलती ही नहीं है
बस टकटकी लगाए द्वार की ओर देखती रहती है 
न जाने किसकी प्रतीक्षा है मेरी पहचान को
शायद
मेरे अस्तित्व की    

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