Sweet Potato Roti

Sweet Potato Roti is vegan, fat-free bread, full of fibers, which can help you in your diet and weight loss. This sweet potato roti is very soft in texture, natural sweet in taste and the smell of sweet potato gives entirely a different experience.Indian flatbreads often make their appearance on my dinner table and truly I could eat them every day, anytime of day.

They are perfect for breakfast or brunch with some chutney and they're an ideal accompaniment to curries this type of flatbread is very mild tasting. If you like, you can add various spices to the mixture.It is better to boil or steam them, as baked sweet potatoes may be a little too dry. Peel the potatoes and mash them. 

They should still be quite warm because it makes flatbread softer. If you have already cooked sweet potatoes which are cold, you can reheat them prior to making this recipe. It is so simple and easy to make the flatbread, probably the oldest type of bread in the world. You combine equal parts of mashed sweet potatoes and all-purpose flour.

Prep time	Cooking time	Serves
20 mins	15 mins	4 persons

Cuisine: Indian

Recipe Category: Dinner varieties

Ingredients Sweet potato   -200 gms Wheat flour     -200 gms Chilli powder -1/2 tsp Hing -pinch Cumin seeds /Ajwain  - ½  tsp Salt – ½ tsp

  


















Method

1. Boil sweet potato peel skin mash it.Combine mashed sweet potatoes and all-purpose flour. Knead until you get soft dough. 

2. Keep your cooked flatbread in a kitchen napkin for it to stay soft.Set aside for 10 minutes.

3. Make the dough into small balls and roll it to your desired shape. Heat a pan or a skillet. 

4.Place flatbread / roti on the pan and Press with spatula while cooking for even cooking. 

5. Delicious sweet potato roti is ready to serve with any interesting side dishes.

Notes
They are high in vitamin B6. They are a good source of vitamin C. They contain Vitamin D which plays an important role in our energy levels, moods, and helps to build healthy bones, heart, nerves, skin, and teeth, and it supports the thyroid gland.

Methi Pakoras

Methi pakoda is a deep fried snack prepared with a mixture of methi, gram flour, chilli powder, ajwain powder. When it is to be served as a snack, it is deep fried till crisp and golden in color. Preparation of mixture with proper consistency is essential. Mixture with proper consistency absorb less oil. The methi leaves itself has enough water content and hence you have to be careful while adding water. Another important point is that you have to fry the pakodas on a low flame, so that the pakoda is cooked well and is crisp from outside. It is an easy to prepare snack and goes great with tomato ketchup and any other dipping sauce.

Prep  time	cook time	Serves
10 mins	15 mins	3  persons

Recipe type:  Snacks

Cuisine:  Indian cuisine

Ingredients Methi leaves -2 cups Onions sliced -1 cup Besan flour -1 cup Turmeric powder -1/2 tsp Red chilli powder -1 tsp Ajwain (Carom Seeds) -2 tsp Oil –for deep frying Salt –to taste Lemon Juice -1 tsp

Method

1.Mix besan, red chilli powder, turmeric, garam masala, ajwain, lemon juice and salt and mix well with methi leaves and onion.

2.Deep fry pakoras to a light golden colour and crisp.

3. Serve with khati mithi chutney or tomato ketup.

Notes

If you fry these pakodas on high flame, the outer layer cooks fast and the inner layer remains raw.

Gongura Chicken

This is a simple recipe made using chicken and red sorrel leaves known as gongura in telugu. It pairs wonderfully well with plain steamed rice and a bowl of rasam.It tastes slight hot, spicy and tangy. Some leaves are very sour, so adjust the quantity of leaves to be used.This is a traditional Andhra delicacy. Coming to this dish, it has a tangy taste because of the use of gongura (sorrel leaves). Honestly, this is one favorite dish of Andhra people.

Prep  time	Cooking time	Serves
30 mins	15 mins	5persons

Recipe type:  curry varieties

Cuisine: Andhra Pradesh

Ingredients Cumin seeds -1 tsp Garam masala -1/4 tsp Red chilli powder -2 tsp Cloves -2 no’s Cardamom -2 no’s Cinnamon -2 sticks Bay leaves (optional) Marination Chicken – 500 gms Onion -1 medium Turmeric powder -1/2 tsp Ginger garlic paste -1 tsp To make paste Gongura leaves -2 cups Green chillies -3 no’s Mint leaves -1/2 bunch Cilantro -1 bunch

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Method

1. Marinade chicken pieces in turmeric powder, red chilli powder and ginger garlic paste and keep aside for half an hour.

2. Heat a pan with 1 tsp oil, sauté gongura leaves well till they wilt off fully. Set aside to cool. Once cool, add green chilies and grind coarsely.Sauté fresh red sorrel leaves, coriander leaves, green chillies and mint leaves. Cook them for 3 mts and let them cool. Grind them into a fine paste and keep aside.

3.Heat oil in a heavy bottomed vessel, add finely chopped onions, and curry leaves and sauté till light golden color on medium heat.

4.Add marinade chicken, mix well, covered, cook on high heat for 5 mts. Reduce heat and cook for another 20 mts or till chicken more than half cooked. Fry till the oil separates from the sides of the pan. 

5. Now time to add sorrel leaves paste and combine well. Place the lid and cook till chicken has turned soft and paste should mix well with chicken pieces.Cook, covered on low flame till dry. Add 1/2 cup water and simmertill it is soft.But at the end no water should be left. Garnished with coriander leaves. Serve hot with white rice or chapatis.

 Note:

 You can use red sorrel leaves directly instead of making paste. Then make slits on green chillies and use them directly