Ratalyacha Kees

Ratale is a marathi word for Sweet Potato. It is a starchy vegetable and low in calaries. We usually use sweet potato during fasting. This recipe has grated sweet potatoes sauted with Indian spices. This is my family's favorite recipe so I make it often even if we are not fasting :)

Ratalyacha Kees

Serves: 2

Ingredients:

• 2 sweet potatoes
• 1 teaspoon oil + 1 teaspoon ghee/butter
• 1 teaspoon cumin seeds
• 2 green chilies chopped
• 3 tablespoon roasted peanut powder
• ½ teaspoon sugar
• ½ teaspoon lemon juice
• 1 tablespoon chopped cilantro.

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Method:

1. Wash and peel the skin of sweet potatoes and grate them.
2. Heat pan and oil and ghee. Add cumin seeds and let them crackle. Add chopped green chilies. Saute well.
3. Add grated sweet potato. Mix everything and cover the pan with a lid. Let the potatoes cook well. Stir in between. This may take 3-4 minutes.
4. Add roasted peanut powder, salt and sugar. Mix well. Cook for another minute.
5. Sprinkle lemon juice and garnish with chopped cilantro. Serve immediately.

Gol Papdi or Sukhadi

Gol papdi or Sukhadi is a Gujrati traditional sweet prepared specially in winter. There are different versions to make this sweet but I made the simple version of it. It is a very healthy sweet for kids and new moms. The perfect blend of wheat flour and jaggery with the flavor of cardamom makes a unique healthy treat.

Golpapdi or Sukhadi

Ingredients:

• 1 cup whole wheat flour
• ½ cup ghee or butter
• ½ cup grated jaggery
• 7-8 almonds grated
• ¼ teaspoon cardamom powder

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Method:

1. Grease the plate with a half teaspoon of ghee. Keep it aside.
2. Heat the pan and add ghee. Let it melt completely. Add whole wheat flour. Roast the flour until the raw smell goes off. The flour will change the color. This process my take 8-9 minutes. Do not keep the flame high as it will burn the flour. Stir continiously.
3. Switch off the flame and add jaggery immediately. Mix it well. The jaggery will melt as the flour is hot. Spread the mixture on the greased plate and press well.
4. Spread the grated almonds and the cardamom powder all over the flour mixture.
5. Cut into the desired shape. Let it cool down. Remove the pieces once it is cool completely.
6. Store in a airtight container.

Note:

• You can add a teaspoon of dry ginger powder into the mixture.
• You can make Laddus instead of Vadi.