Thursday, 17 April 2014

Spicy Sweet Potato Wraps

Sweet potato wraps are best suitable for lunch box. It is very healthy and filling for working people and kids. It can be eaten on any vrat especially in navratras.  Today I made this wraps for the first time and it turned out really good.  It is sweet, tangy, savory and spicy too.  Even meat-and-potato-loving husband love this dish.  If you don't want roti, you can serve this as a curry. Leftovers can be refrigerated for 3-4 days or frozen.

Prep time:30 mins | Cook time: 20 mins| Serves 2 persons 
Cuisine :North Indian (Dinner)

Sweet potatoes
2 nos
Jeera seeds
½ tsp
1 no
*Curry paste
2 tbsp.
½ cup(soaked)
Fresh peas
½ cup
1 no
Any Greens/Cilantro(Optional)
½ cup
4 nos  for wrapping
 *Curry paste: Heat oil and add onion, 1.5 teaspoon of ginger garlic paste, 2 teaspoon coriander, 0.5 teaspoon of cumin powder, 0.5 teaspoon turmeric, 1 teaspoon of chilli powder, 2 tablespoon of tomato puree.)

1. Soak the chickpeas(Kabuli channa) for almost 8 hours.Steam your sweet potatoes and chickpeas for about 10 mins, till softened.

2. Heat oil in pan, add mustard seeds and onion, tomatoes and peas .Now  add the curry paste ,stir properly. 
3. Add sweet potato, chickpeas.Check for salt and add little some water. 

4. Lastly Stir with greens for some time and remove from fire.For making wraps/rolls
Prepare 4 to 5 roties simultaneously and keep aside.In a plate,take one roti and place the sweet potato filing on top.Slowly wrap it,see to that the filling does not come out in any ways.Enjoy Your Spicy Sweet potato Wraps and have a great day.

Tuesday, 15 April 2014

Tomato Pulao

Tomato rice is the popular and common variety rice recipe in South India. This is a one pot meal and it can prepared very quickly and also it is one of the ideal lunch box menu. This time it is the slightly spicier tomato rice. I got  loads of  tomatoes so I had to work quickly to use them up in several different dishes before my great deal turn into a great loss.   I had some stock of fresh peas in the fridge so decided to pair them up together. My son ate it with some crispy and spicy potato chips and I enjoyed it with cabbage raita.
Prep time        :15 mins    |Cook time       :20 mins     |   Serves             : 4
Preparing Tomato mixture
1 tbsp
Cinnamon stick
Bay leaf
Fennel seeds
1 tsp.
1 no
Green chillies
2 no
Curry leaves
1 spring
Ginger garlic paste
1 tsp.
¼ cup
Cashewnuts (broken)
10 no’s
1 medium
Tomato puree
2 cup
Cumin powder
1 tsp.
Chilli powder
1 tsp.
Garam masala powder
1 tsp.
To garnish
Mint leaves
Preparing Rice(Soaking Time:30 mins)
Basmati rice cooked
2 cups
4 cups
1. Cook the basmati rice with the vegetable stock. Fluff with a fork or spoon and keep aside.
2. Heat oil in a large pan. Now throw some cashewnuts and wait it becomes golden brown. Keep it aside.Add cinnamon stick, bay leaf, fennel seeds, curry leaves. Now add onions and green chilies, and sauté till the onions are translucent.


3. Add the ginger and garlic paste and sauté well till the raw smell is gone. Add the masala powders and sauté for a few seconds.Add the chopped tomatoes and tomato puree. Add salt to taste. Cover and let the tomatoes cook. Cook till the tomatoes are well cooked and oil starts leaving the sides of the pan or still the raw smell of the masala goes off

.4. Open the lid and mash the tomatoes lightly with a spoon. The consistency should be that of a thick gravy so as to coat the rice well, but not too watery.

5. Add the soaked basmati rice. Mix well, taking care not to mash the rice. Pour water and give a quick stir.Check for spice and salt before closing the lid. Garnish with cilantro. Serve hot with raita.


Choose tomatoes that are well ripened for this recipe because when cooked it becomes like gravy so that the rice coats well with the tomato and gives more taste.
Can also be served with potato curry.

Monday, 7 April 2014

Panakam and Vadapappu-Sri Rama Navami Recipes


Sri rama navami is the most important festival celebrated all over India. Panakam is a traditional drink made during Sri Rama Navami, the birth of Lord rama.It is also a great summer cooler. Many special neivedyams are prepared, but two of which are prepared by all Indians------Panakam and Vadapappu.
Panakam is a very good summer coolant with rich aroma and taste. Unlike the teertham which is given in small quantity, this panakam is given with tumblers to all the devotees in every Sita Rama temple.

Prep time: 15 mins(dissolving time)
Cuisine : Indian (Festive Drink),Andhra recipes

½ cup
3 cups
Cardamom powder
¼ tsp
Dry ginger powder
¼ tsp
Pepper powder
1 tsp (optional)
Fresh lemon juice
2 tbsp.
Tulsi/basil leaves

1. Dissolve the powdered jaggery in water. Add cardamom powder, dry ginger powder, pepper powder and salt.
2. Squeeze lemon juice and Give standing time for about 15 minutes till the jaggery gets completely dissolved.
3. Filter the mixture using a strainer to remove the impurities.Refrigerate for an hour. Serve chillied with tulsi on top.
A pinch of Edible camphor (pachai Karpooram) can also be added to get the temple drink.
Salt is added here to enhance the taste.

Vadapappu is one of the neivedyam offered to God on Srirama Navami. Vadapappu is said to be Goddess Sitadevi’s favorite and Panakam is said to be Lord Srirama’s favorite.
Moong dal
1/2 cup
Grated coconut
1 1/2 tbsp.
Lemon juice
2 tsp
Green Chilli
1 sliced
Grated Cucumber
 1 tbsp

To temper(Optional)
1 tsp
Mustard seeds
¼ tsp
Green chilly
1 finely chopped
Curry leaves

1. Soak the moong dal for an hour or two. Drain the dal to remove the excess water. pan3-0012. In a bowl combine moong dal, grated coconut and cilantro.Add lemon juice. Shoba's3. Heat a small pan with a tsp of oil and add the seasonings. Shoba's Delight4. Transfer the dal and mix well.Serve it.


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