Ratalyacha (Sweet Potato) Kees

                                         

Quick, Healthy and tasty Snack/ breakfast dish. One can also eat this for Upwas (Fasting day). Sweet Potato is very nutritious, has good amount of Vitamin A, Potassium and fiber. Those who generally don’t like sweet potato will also like this recipe.

Ingredients

Sweet potato ½ kilogram

Roasted Peanut coarse powder 1 tablespoon or more if you like

Green Chilly paste 1 teaspoon

Fresh Scraped Coconut 1 teaspoon

Coriander leaves chopped 1 teaspoon

Lemon juice ½ teaspoon

Sugar ½ teaspoon

Pure Ghee / Clarified Butter) 2 teaspoons

Cumin Seeds ¼ teaspoon

Salt to taste

Instructions

1. Wash sweet potatoes and grate them along with the skin.

2. In a pan heat 1 teaspoon of pure ghee / clarified butter on medium flame.

3. Add cumin seeds, wait till sputters.

4. Add green chilly paste.

5. Add grated sweet potatoes and cover the pan.

6. Cook, on low flame, for 5 – 6 minutes (till sweet potatoes are cooked), stirring well every 2 minutes. Sometimes sweet potatoes cook much faster ; so be watchful.

7. Add salt, sugar, lemon juice, scraped coconut, peanut powder and chopped coriander

8. Mix well, add 1 teaspoon pure ghee / clarified butter while mixing.

Serve hot.

Note:

1. Make the kees soon after grating sweet potatoes. If you keep it for a while, it will turn black.

2. Other option is you dip grated sweet potato in water and squeeze water before using it. But sometimes the kees may become soggy and sticky. It depends on the type of sweet potatoes. So best is to make it immediately after grating.

Tarali fish / sardine curry/tarle

Ingredients:

15 tarli / tarle / sardine fish
salt to taste
1 sprig curry leaves for seasoning
2 teaspoons oil for seasoning
For the masala:
10 long dry red chillies (deseeded if you wish) - Use Byadge chillies for best results
1-1/2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
4-5 peppercorns
1/8th teaspoon fenugreek seeds (methi)
1/4 teaspoon turmeric powder
1 small green chilli (deseeded if you wish)
1 inch ginger
3 flakes of garlic
two marble sized balls of tamarind or 2 teaspoons of tamarind paste
1 small-medium onion

Method:
1. Clean the fish, add salt & keep aside.
2. Grind all the ingredients mentioned under 'For the masala' to a fine paste. Transfer the masala into a wide based kadhai, add this water to the masala. Let the gravy be of medium thickness.
3. Bring the gravy to a boil and reduce the heat to a simmer. Add the fish and salt to taste and lightly shake the pan so that all the pieces are covered with the gravy. Cook for a couple of minutes. Remove from heat.
4. In a smaller pan meant for seasoning, heat the oil and toss in the curry leaves. Let them sizzle for a few seconds before adding this tempering to the fish curry.
5. Serve hot with rice..