Tag Archives: sweet potato

Kooky Mess

Kooky Mess

  • Servings: 1
  • Time: 45mins
  • Difficulty: easy
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Kooky Mess

 

 

 

 

 

 

At times, there are recipes that I concoct which defy categorisation or even label and this is a very good example.

The day I was making it, I was asked by three people what I was having for dinner and I was at a total loss for words. I mean, how do you explain a bowl of mixed mash, which briefly sums up this kooky mess?!

To quote Francois Mauriac, “To love someone is to see a miracle invisible to others.” And that is exactly how I feel about today’s recipe.

a bowl of mashed vegetables may not be to everyone’s taste but I am totally in love with this utterly comforting mess!

Ingredients

1 Medium sweet potato

1 Cup shredded cabbage

1 Large carrot

1 Large onion

1-2 Tablespoons cheddar cheese, crumbled

1 Teaspoons olive oil

Freshly ground pepper to taste

Salt to taste

Method

  1. Wash, boil, peel and mash the sweet potato.
  2. Wash, scrape and finely grate the carrot.
  3. Peel, wash and finely slice the onion.
  4. Heat the oil in a frying pan.
  5. When hot, lower the heat and throw in the sliced onions along with salt to taste.
  6. Mix well, cover and cook for 5 minutes.
  7. Uncover and add the shredded cabbage and grated carrot.
  8. Once again, cover and cook for 7 to 8 minutes.
  9. Uncover and add the mashed sweet potato, freshly ground black pepper and cheese.
  10. Mix well and pat the mixture down.
  11. Cover and cook for 10 minutes.
  12. Serve hot or warm with some hot sauce.

Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

  • Servings: 1-2
  • Time: 45mins
  • Difficulty: easy
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Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

 

 

 

 

 

 

I find that having canned fish like tuna or salmon in my kitchen cupboard is very handy, specially on those days when I can’t think of what I want for my dinner. There are so many different ways one can play around with the fish.

Have been meaning to experiment with tuna salad for quite some time so when I was stuck for dinner idea the other day, it provided me with the perfect opportunity to get kookily creative.

This is another main course salad which balances contrasting flavours and textures. The sweetcorn has been grilled over the flame for a smokey taste (smokiness enhanced by some smoked paprika in the dressing) and I have also thrown in some extra vegetables for good measure.

I wanted to include sweet potato in the salad but didn’t want it boiled and mushy so decided to make croutons instead.

fresh dill makes this healthy and delicious tuna salad memorably fragrant

Ingredients

1 Small can tuna

1 Small sweet potato

1 Sweet corn on the cob

1 Carrot

2 Tomato

1 Small bunch spring onion

1/4 Cup fresh dill leaves

8-10 Pitted black olives

1 Tablespoon capers

1 Tablespoon olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1-2 Teaspoons smoked paprika

1 Tablespoon mayonnaise (lite/low fat/regular)

Freshly ground black pepper to taste

Rock salt to taste

Method

  1. Follow this method to make sweet potato croutons.
  2. Char grill the sweet corn on a flame. Alternatively, you can do this in a grill or an oven.
  3. Once the sweet corn has cooled down, remove the kernels. The easiest way is to run a knife down the cob.
  4. Drain the tuna.
  5. Wash, scrape and coarsely grate the carrot.
  6. Wash, wipe and finely dice the tomato.
  7. Trim, wash, wipe and finely chop the spring onion (including the green part).
  8. Wash, dry and chop the dill leaves.
  9. Take a large salad bowl and throw in the sweet corn kernels, tuna, carrot, tomato, spring onion and dill.
  10. Add the olives and capers and toss well.
  11. Next, make the dressing.
  12. In a bowl, whisk together the olive oil, juice of lime or lemon, black pepper, smoked paprika, mustard powder, rock salt and mayonnaise.
  13. Pour this dressing over the prepared salad and mix everything together.
  14. Lastly, add the sweet potato crouton, mix once again and serve.

Sweet Potato Wedges, The Stove Top Way

Sweet Potato Wedges, The Stove Top Way

  • Servings: 1
  • Time: 30mins
  • Difficulty: easy
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Sweet Potato Wedges, The Stove Top Way

 

 

 

 

 

Say hello to one of my most successful, dead simple and guilt-free indulgences which never fails to impress, can be enjoyed as a one pot meal if you are looking for comfort food or can be served to a crowd along with drinks and other snacks.

Sweet potato is a nutrition dense vegetable rich in complex carbohydrates with high fibre content and a whole host of other health benefits.

This recipe is nothing more than sweet potato, a bit of olive oil and seasoning of your choice, all cooked on a stove for a yummy potato wedge experience.

crispy on the outside and meltingly soft inside

A note on the seasoning. In the photograph above, I have used Schwartz Garlic Pepper. Variations I have tried in the past include freshly grounded black peppercorns and paprika. Both work equally well. You can even skip the seasoning if you fancy plain salted.

Ingredients

250 Grams sweet potato

1 Tablespoon olive oil

1-2 Teaspoons seasoning of your choice

Salt to taste

Method

  1. Wash and cut the sweet potato into wedges. Make sure that they are all the same size so that they cook evenly. I prefer mine with the skin on but you can peel them if you wish.
  2. Combine the wedges with olive oil, seasoning and salt to taste. You can do this ahead of time if you prefer.
  3. Heat a frying pan on the highest temperature.
  4. Once the pan is hot, add the wedges along with all of the marinade (oil, salt and seasoning).
  5. Stir around for about 2 to 3 minutes.
  6. Next, lower the heat to minimum, cover and cook the sweet potato for about 10 to 15 minutes.
  7. Uncover and check for doneness.
  8. Cook the wedges for 10 more minutes without the lid.
  9. Enjoy hot or at room temperature with some ketchup or hot sauce.

Karela & Rataloo, The Kooky Way/Bitter Gourd & Sweet Potato, The Kooky Way

Karela & Sweet Potato

  • Servings: 1-2
  • Time: 40mins
  • Difficulty: easy
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Bitter Gourd & Sweet Potato

 

 

 

 

 

I restrict my potato intake to once a week and try to substitute the tuber with sweet potato wherever I know that it won’t distract from the end result.

In today’s fuss-free recipe, the bitterness of karela (bitter gourd) is offset by the slight sugariness of sweet potato (also known as rataloo in some parts of India).

a twist on the more familiar karela and aloo (potato) which is cooked in different avatars across the Indian subcontinent

Many people sprinkle salt over over karela and squeeze out the bitter juices before cooking. Personally, I skip this step but you can do so if you wish. Bear in mind that the sweet potato naturally reduces any obvious bitterness of karela.

Bitter gourd is commonly available in Asian grocery stores so if you have ever wondered how to cook the vegetable, give this kooky creation a go.

Goes well with roti, naan, tortilla or even sliced bread.

Ingredients

250 Grams karela

1 Medium size sweet potato

1-2 Heads of garlic

1 Teaspoon turmeric powder

1-2 Teaspoons chilli powder

1 Tablespoon coriander powder

1-2 Teaspoon cumin powder

1 Teaspoon amchoor powder (dry mango)

1 Teaspoon asafoetida

1 Tablespoon oil

Salt to taste

Method

  1. Peel and slice the garlic across its length.
  2. Wash and finely slice the karela in shape of matchsticks.
  3. Wash and slice the sweet potato same shape as karela.
  4. Sprinkle some salt all over the sliced sweet potato and set aside
  5. In a bowl, mix the powders: turmeric, chilli, coriander, cumin and amchoor.
  6. Heat the oil in a frying pan.
  7. Once hot, reduce the heat and add the asafoetida.
  8. After about 10 seconds, throw in the sliced garlic.
  9. Stir around for a couple of minutes till the garlic is about to change colour. You don’t want it brown.
  10. Add the powdered spices and mix well. Cook for a minute or so.
  11. Next, add the karela and a bit of salt to taste. Remember that you have already sprinkled some salt on sweet potato.
  12. Mix, cover and cook for about 10 minutes.
  13. After the time is up, uncover and add the sweet potato.
  14. Once again, mix well, cover and let this cook for 20 minutes.
  15. Take off the stove and let the vegetable sit for 5 minutes before having.

Mackerel Salad

Mackerel Salad

  • Servings: 1
  • Time: 40mins plus marination
  • Difficulty: easy
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Mackerel Salad

 

 

 

 

 

 

 

Here’s another summer salad recipe which can be enjoyed as a main course solo and is easy to put together.

Purple cabbage is one more vegetable I don’t eat enough of – not due to lack of availability but simply because I don’t know how to use it. But this recipe has changed that.

I wanted to pair the cabbage with mackerel, didn’t want to cook it in order to preserve its nutrients and at the same time didn’t fancy it totally raw and unpalatably bland. So I thought of marinating it, along with some white onions, in vinegar and lemon juice a few hours beforehand. And – voilà – the result is the most delicious, moreish cabbage and onion mixture which is good enough to eat on its own.

paired with some spiced up mackerel, sweet potato, broccoli and cherry tomato, this is a light and colourful salad you can enjoy when the weather is warm

Ingredients

1 Large (or 2 small) mackerel

1-2 Teaspoons chilli sauce of your choice

100 Grams Purple cabbage

100 Grams white onion

150 Grams Broccoli

10-12 Cherry tomato

1 Sweet potato

1 Tablespoon cider vinegar

Juice of one lime or lemon

Generous pinch of freshly ground black pepper

1 Tablespoon olive oil

Salt to taste

Method

  1. First, work on the cabbage and onion about 5 to 6 hours before you plan to have the salad.
  2. Wash and finely shred the cabbage.
  3. Peel, wash and finely slice the onion in half moon shape. Separate each ring.
  4. Drop the cabbage and sliced onion In a container with tight fitting lid. Add the cider vinegar, lemon juice and a pinch of salt.
  5. Toss well, cover and set aside. No need to refrigerate, you can keep this at room temperature.
  6. About an hour before making the salad, wash and cut the sweet potato into medium size chunks.
  7. Dress the sweet potato with olive oil, freshly ground black pepper and a bit of salt. Cover and set aside.
  8. When you are ready to make the salad, transfer the cabbage and onion mixture to a large mixing bowl.
  9. Wipe or wash the mackerel, make slits and apply the chilli sauce inside and on the skin. Cover and set aside.
  10. Wash and cut the broccoli.
  11. Wash the cherry tomato.
  12. In a non-stick frying pan, add the sweet potato along with its olive oil dressing.
  13. Cover and cook for about 8 to 10 minutes till the potato chunks are cooked. They may develop a nice crust.
  14. Remove the sweet potato chunks to a plate and let them cool down a bit.
  15. In the same pan, cook the broccoli and cherry tomato for about 7 to 8 minutes till the broccoli is cooked but still has a bite to it. Transfer to a plate so that they cool down.
  16. Once again, in the same pan, cook the mackerel for about 8 to 10 minutes till the fish is cooked through. You may need to flip it a couple of times to ensure that it is cooked on both sides.
  17. Transfer the mackerel to a plate and once it is cool enough to handle, separate the flesh from the bone. Make sure that you leave the flesh in large chunks.
  18. Add the sweet potato, broccoli, cherry tomato and mackerel to the large mixing bowl holding the cabbage and onion mixture.
  19. Toss gently so that the chunks of mackerel retain their shape.
  20. Serve immediately or chill a bit before having.

Jackfruit Cutlet

Jackfruit Cutlet

  • Time: 60mins
  • Difficulty: easy
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Jackfruit Cutlet

 

 

 

 

 

 

 

In trying to be a bit more adventurous with vegetables in my diet, last week, I got myself some jackfruit.

The quantity was sufficient for multiple meals so on the first day, I made a curry out of it and the next day, I made these cutlets.

The cutlets were made for a friend I was visiting. Wasn’t sure how they would go down with her and her family, specially since her husband and son are pukka meat lovers. Turned out that the son was on a fruits-only diet but my friend and her husband absolutely loved them. Her husband told me very honestly that if he had just heard of these, he would not have been interested but having tasted them he was won over.

There are two types of jackfruit – ripe and unripe. Ripe jackfruit has sweet tasting, very fragrant, yellow flesh whereas the unripe version is brown in colour, very fibrous, doesn’t smell of anything and quite meaty in terms of texture.

I must confess that I have no idea how the unripe jackfruit is cleaned as my greengrocer had done the job for me. So I had ended up with large chunks of flesh that I could play around with.

Am very pleased with my experiments with jackfruit (will post the curry recipe shortly) and look forward to using more of the vegetable.

The following recipe (sufficient for about 18-20 cutlets) is one I made up as I went along. It uses spices from different cuisines.

the end result – deliciously moreish, melt-in-the-mouth, jackfruit cutlets

Ingredients

500 Grams flesh of unripe jackfruit

250 Grams sweet potato

150 Grams sweetcorn kernel

2 Onions

2-3 Red chilli

2 Teaspoons paste of minced ginger-green chilli

1 Tablespoon smoky paprika

1 Tablespoon allspice powder

1 Tablespoon strong mustard

1 Teaspoon sumac OR jice of one lime/lemon

1 Teaspoon garam masala

Salt to taste

1 Tablespoon oil

1 Cup instant oats

1 Egg

Method

  1. Wash and boil the jackfruit till tender.
  2. Wash and boil the sweet potato. Once cool, peel and cut in chunks.
  3. Steam the sweetcorn kernel.
  4. Peel, wash and finely chop the onion.
  5. Wash and slice the red chilli.
  6. In a large mixing bowl, mash the jackfruit and sweet potato. You can either do this by hand or with a potato masher or the back of a large spoon.
  7. To the mashed jackfruit-sweet potato mixture, add the steamed sweetcorn kernel, chopped onion, sliced chilli, paprika, mustard, sumac (or lime/lemon juice), garam masala, ginger-chilli paste, allspice powder and salt.
  8. Mix well and check for taste. If necessary, add a bit of whatever you feel in terms of spices and salt.
  9. Form into round golf size balls and flatten them with your hand. At this stage, you can refrigerate them for a couple of hours if you like.
  10. When you are ready to cook the cutlets, crush the instant oats and put them in a plate.
  11. Beat the egg.
  12. Dip each cutlet in the egg followed by the powdered oats.
  13. Heat the oil in a non-stick frying pan. Swirl it around so that the base of the pan is completely coated with the oil.
  14. Once hot, lower the heat and place the cutlets making sure that they don’t touch each other.
  15. Fry them uncovered for about 10 to 12 minutes.
  16. Flip them over and cook the other side for the same duration.
  17. By the end, you should get nice crust all round.
  18. Serve hot with tomato ketchup or a sauce of your choice.

Note:

  1. I used instant oats to up the nutritional value. You can use semolina or breadcrumb if you prefer.

Sweet Potato, Courgette & Green Pea Rösti/Latke/Potato Pancake

Sweet Potato, Courgette & Green Pea Rösti/Latke/Potato Pancake

  • Servings: 1-2
  • Time: 1hr
  • Difficulty: easy
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Sweet Potato, Courgette & Green Pea Rosti

 

 

 

 

 

 

 

There are so many different variations of potato pancake all over the world that it can get a bit confusing differentiating between them.

In some countries, you add flour while in others you don’t. Some cuisines add eggs, others don’t. Some add onion and cheese, others don’t. You get the picture…

Traditional Swiss rösti recipe doesn’t call for eggs and flour whereas the Jewish latke does. My version includes eggs and instant oats (instead of flour) so does this mean that I have made a latke or a rösti or neither (because of the oats)? See what I mean about the confusion?!

Today’s recipe is a union of two separate ones that I came across on the internet.

The first was fresh pea, courgette and parmesan rosti by Ainsley Harriott on the BBC food website. While I found it interesting, I wanted to include sweet potato as well. Ainsley’s recipe includes eggs and I wasn’t sure whether a rösti of sweet potato and eggs would work so researched a bit more and came across Sweet Potato Rösti (hash browns) by Julia Mueller of The Roasted Root. Julia’s recipe is a frills-free, elegant one of sweet potato and eggs.

So I decided to combine the two with a couple of my kooky modifications. Firstly, I substituted rice flour (from Ainsley’s recipe) with instant oats. And secondly, I didn’t squeeze out excess moisture from grated courgette and sweet potato nor did I blanch the green pea as that would have meant stripping the vegetables of vital nutrients.

the end result is the most delicious and moreish rösti/latke/potato pancake

Ingredients

1 Large courgette

1 Large sweet potato

1 Cup green pea

1 Large onion

10-12 Basil leaves

1-2 Tablespoon pine nuts

1-2 Tablespoons grated parmesan

2 Eggs

3-4 Tablespoons instant oats

Salt to taste

1 Teaspoon olive oil

Method

  1. First work on the pine nuts. Dry roast them in a frying pan till they turn a couple of shades darker and release a lovely nutty aroma. Set aside.
  2. Next, work on the vegetables. Roughly crush the green pea in a food processor.
  3. Peel, wash and coarsely grate the sweet potato.
  4. Wash and grate the courgette.
  5. Peel, wash and finely chop the onion.
  6. Wash and shred the basil leaves.
  7. In a mixing bowl, combine the grated sweet potato, courgette, crushed green pea, chopped onion, shredded basil leaves, toasted pine nuts, parmesan and salt to taste.
  8. Keep this mixture aside for a couple of hours. This will allow the oats to absorb excess moisture from the sweet potato and courgette.
  9. When you are ready to cook, gently beat the two eggs and fold them into the vegetable mixture.
  10. Heat the oil in a non-stick frying pan.
  11. Add the batter, one spoonful at a time, leaving space in between. Don’t worry if it is a bit watery of runny, it will firm up thanks to the eggs.
  12. Gently pat down the rösti with the back of the spoon. Cook for about 10 minutes.
  13. Flip over and cook the other side for 10 minutes.
  14. Serve hot.

A Lesson in How Not to Make Gnocchi

Sweet Potato & Spinach Gnocchi

 

 

 

 

 

WordPress tells me that KookyCookyng “stats are booming” and that I am getting lots of traffic. This is very humbling to know and I welcome all my readers, old and new, with open arms.

In light of this positive development, you may wonder why I would want to post an experiment gone wrong.

When I had started this blog, I had told myself that I would share my kitchen successes as well as disasters. Talking about the latter would be a useful exercise for me (1) in case I want to attempt a particular recipe again, (2) in case my readers can take away any learning from my failure, and, (3) in case my readers can put me right based on their own experience.

While it is nice to celebrate triumph, it is equally important to acknowledge failure. And today’s gnocchi recipe was a complete failure, although you wouldn’t think so looking at those innocent looking pillows above!

I have some sorghum flour in my larder and was wondering how  to use it in an innovative way. Suddenly, I thought of gnocchi and so searched for sorghum gnocchi. Seems like it was not a kooky idea after all. There are some gnocchi recipes out there which call for sorghum flour.

Next, I thought of substituting potato with sweet potato. That was also a tried and tested option by some bloggers.

So far, so good.

Than, I came across a recipe for sweet potato and spinach gnocchi. My mind told me that this was even better (as in healthier) so why not give this a go.

So I boiled some sweet potato. Also boiled some spinach, squeezed out all the water and chopped it finely. Got some sorghum flour and got started on the dough which came together totally fine (or so I thought the time).

I managed to make ropes out of the dough, cut them into pieces and even indent them with a fork for that gnocchi effect.

Next, I refrigerated the gnocchi for a few hours.

The plan was to serve these gnocchi with some spiced up tomato sauce so I got started on the sauce which turned out totally delicious.

The excitement was building.

I put water on boil for the gnocchi and when it got to the rolling stage, I carefully dropped them in, one at a time.

Now, at this stage, I expected them to start surfacing but they didn’t. I didn’t want to disturb them and since I was supposed to boil them for only 3 minutes, I was standing over the hob to keep an eye on them.

Suddenly, I could see the water going cloudy. I put a fork in the water only to discover that  all the gnocchi had disappeared!!! They had basically broken down in the water.

It was disaster time.

As the tomato sauce was ready and waiting, I consulted my flatmate friend (I was cooking for us both and she was a very understanding guinea pig!) and we both decided to throw in some spaghetti in the same water; with sweet potato, spinach and sorghum, it was very nutritious so we thought it would be a shame to waste it.

The dinner was salvaged by the fact that the spaghetti cooked well in this – what I can only describe as – gnochhi water and it tasted divine with the tomato sauce.

When I look back over the recipe in my mind, I think the thing that went wrong was the fact that I didn’t use enough sorghum flour. For 250 grams sweet potato and a bunch of spinach, I used only 2 to 3 tablespoons. I should have used much more.

If I had sauteed the gnocchi in some olive oil (which I almost did before deciding to boil them), it would have been fine. And next time I make gnocchi, I will test a couple in boiling water first before adding the rest of the batch. Else the saute route is the one I will take.

All’s well that ends well and this is one time that I can honestly say to these sweet and innocent pillows:

mea culpa; it is not you, it is me

But I haven’t given up on gnocchi yet. If anything, this failure has made me even more determined to master the art of gnocchi making!

Panchkutiyu Shaak II/Seven Vegetables Cooked in Coriander, Coconut & Green Garlic

Panchkutiyu Shaak II/Seven Vegetables Cooked in Coriander, Coconut & Green Garlic

 

 

 

 

 

 

 

 

Statistics tell me that Panchkutiyu Shaak is one of the most viewed posts on Kooky Cookyng. While this is good to know, am not sure what the reason could be.

So here I am sharing with you another version of this famous Gujarati vegetable dish which is a bit different from the previous one I have posted.

a very healthy and delicious recipe which can become a dinner party scene stealer

For starters, panchkutiyu means five [vegetables] whereas this particular recipe uses seven different vegetables. Also unlike the other recipe, in this one green garlic is optional and I have added muthiya (although you can do away with them if you like).

can qualify as an easier, non-seasonal, version of undhiyu

This particular recipe can be cooked any time of the year using seasonal flat beans (papdi).

The following should be good enough for 4 people. Goes very well with rotis. Any leftover tastes even better.

Ingredients

250 Grams flat beans (papdi) of your choice

500 Grams purple yam

125 Grams potato

125 Grams sweet potato

125 Grams aubergine (any variety will do)

1 Bottlegourd

2 Cups shelled green peas

2 Cups freshly grated coconut

2 Cups fresh coriander

250 Grams green garlic (optional)

6 Muthiyas of your choice, steamed and sliced (optional)

2 Tablespoons oil

1 Tablespoon carom seeds (ajwain)

1 Tablespoon asafoetida

2 Tablespoons cumin powder

2 Tablespoons coriander powder

1 Tablespoon turmeric powder

2 Tablespoons minced chillies

2 Tablespoons minced ginger

1 Teaspoon bicarbonate of soda

Salt to taste

Method

  1. First prepare the masala mixture. Chop and wash the coriander.
  2. Clean, chop and wash the green garlic (if using).
  3. Take a large mixing bowl in which you need to add the grated coconut, coriander leaves, garlic, cumin powder, coriander powder, turmeric powder, minced chillies, minced ginger and salt to taste.
  4. Mix this with a spoon or hands, whichever is easier. Set aside.
  5. Next, work on the vegetables. Top and tail the flat beans and split them open. If very long, you can snap them in two else leave them whole.
  6. Peel, cut and wash purple yam.
  7. Cut and wash potato.
  8. Cut and wash sweet potato.
  9. Peel, wash and cut bottle gourd.
  10. Wash and cut the aubergine.
  11. Mix the bicarbonate of soda and half of the coriander-coconut mix to the flat beans and set aside.
  12. Combine the remaining vegetables (purple yam, potato, sweet potato, green peas, bottle gourd and aubergine) and add the remaining coriander-coconut mix. Toss the vegetables around so that they are evenly coated with the masala.
  13. Take a large cooking pot which has a tight fitting lid.
  14. Place it on high heat and pour oil.
  15. Once the oil is hot, add the carom seeds. As soon as they start spluttering, add the asafoetida.
  16. Add the papdi and stir well.
  17. Next, add the remaining six vegetables and mix them with the papdi.
  18. Place the sliced muthiya on top of the vegetables.
  19. Pour two cups of water and cover the mouth of the pot with a foil so that steam doesn’t escape easily.
  20. Now cover with the tight fitting lid, lower heat and let the vegetables cook on very low heat for 2 hours. Do not open in between. The vegetables shouldn’t stick to the bottom as we have sealed the mouth of the pot plus added 2 cups of water plus the vegetables like bottle gourd and aubergine will release their own moisture.
  21. Once the vegetables start cooking, you will get the aroma.
  22. After 2 hours, take the cooking pot off the heat and let it sit for 15 minutes.
  23. Remove the lid and open the foil. Mix the muthiya with the vegetables and check for doneness.
  24. Serve hot.

Note:

  1. Cut the vegetables into large chunks so that they do not break or dissolve while cooking.
  2. If the vegetables are not fully cooked after two hours, put the foil and the lid back and cook for additional 15 to 20 minutes. If you feel the need to add more water at this stage, make sure that you add boiling water (not room temperature).

 

Green Pea & Kohlrabi Cakes

Green Pea & Kohlrabi Cakes

 

 

 

 

 

 

 

 

Lately, I am discovering the joys of acting on impulse.

If I had not bought a whole load of fresh peas on a whim without any plan on how to use them, this recipe – one of my most successful experiments, if I am allowed to boast 😉 – would not have been born.

Not only the peas but even the kohlrabi, which is another star attraction here, was bought on spur of the moment.

a partnership of the two vegetables with a little help from sweet potato results in these most yummylicious cakes

Kohlrabi is a member of the cruciferous family of vegetables (its relatives being cabbage, broccoli, cauliflower, bok choy and cress, among others).

According to Healthdiaries, kohlrabi prevents cancer, is high in vitamin C, boosts the immune system, provides energy, is good for the heart, aids in digestion because of its fibre content and is low in calories so good for weight loss.

It is not so easily available where I am but now whenever I see it, will surely be getting it.

Vegetable Base for Green Pea & Kohlrabi CakesApart from the bulb (which has to be peeled), I also used its leaves (plenty of those for such a small sized vegetable!).

If you can’t get hold of kohlrabi, substitute with plain cabbage. The recipe will be just as good.

The other key ingredients which bring everything together are some fresh red chillies, a bit of mature cheddar and instant oats.

Enjoy these cakes with some strong English mustard. They are so moreish, just as well they are healthy too :-).

The following makes 10 cakes.

Ingredients

1.5 Cups fresh peas

2 Kohlrabi

2 Medium size sweet potato

3-4 Red chillies

1 Onion

2 Tablespoons grated mature cheddar

3-4 Tablespoons instant oats

2 Tablespoons olive oil

Salt to taste

Method

  1. Wash, boil, peel and mash the sweet potato.
  2. Wash the green peas.
  3. Detach the stems and leaves from kohlrabi bulbs. Finely wash and chop them.
  4. Peel the kolhrabi bulbs. You can do this with ordinary knife. The outer layer will come off quite easily.
  5. Wash the bulbs and grate them finely.
  6. Wash and chop the red chillies.
  7. Peel, wash and dice the onion.
  8. Heat 1 tablespoon oil in a frying pan.
  9. Add the diced onion, chopped red chillies and salt to taste. Stir around a bit, cover and cook on low heat for about 3 to 4 minutes.
  10. Next, add the peas, chopped leaves and grated kohlrabi. Mix well and cover.
  11. Cook for about 10 minutes so that the peas become tender (but still have a bite to them). Keep an eye on them; you don’t want them too mushy. They should not breakup when you mash them with the sweet potato (which you will be doing later).
  12. After the vegetable mixture is cooked, tip it in a mixing bowl and let it cool.
  13. Once it has cooled down, add the mashed sweet potato and cheddar. Combine well. Keep mashing with the back of the spatula so that the mashed sweet potato come together with the vegetables. Check for salt and add more, if required.
  14. Put the instant oats on a flat plate. Using your fingers, crush them lightly so that some are powdered and others are still in the form of flakes.
  15. With clean hands, form balls of the vegetable mixture and flatten on the palm of your hand to form a cake.
  16. Roll each cake in the oats and pat down the oats so that they stick to the cake. Set aside.
  17. Once all the cakes are rolled, put them in a container and refrigerate for 2 hours.
  18. When ready to cook, put 1 tablespoon oil in a non-stick frying pan and swirl it around so that the base of the pan is fully coated. You just want a very thin film of oil, enough to brown the cakes.
  19. When the pan is hot, lower the heat and put the cakes one at a time. Don’t overcrowd the pan.
  20. Let them cook for 10 minutes before you flip them over.
  21. Cook the other side for 10 minutes.
  22. Serve hot.

Note:

  1. Oats are very delicate so make sure that you shallow fry the cakes on a low heat else the oats will burn.
  2. If you can’t get hold of mature cheddar, use any other variety of strong, hard cheese.
  3. If you are not a fan of sweet potato, you can use plain potato.

Remember to refrigerate the cakes for a couple of hours so that they firm up a bit.

Uncooked Green Pea & Kohlrabi Cakes

 

 

 

 

 

 

 

 

If you want to leave them in the refrigerator longer (for example, if you are making them a day ahead), place them in a foil scattered with crushed oats. This will keep them nice and dry.

Green Pea & Kohlrabi Cakes Uncooked