Upvasache Ratalache Vade / Sweet Potato Vade

Time 30 min

Ingredients

Sweet potatoes boiled, peeled and smashed 1 cup

Green Chilies 2

Curry leaves 3-4

Coriander 1 tbsp

For tempering

Oil 1 tsp

Cumin Seeds 1/4 tsp

For Batter

Shingada peeth 1/2 cup

Salt to taste

Pinch of baking soda

Method

Heat oil in pan. Then add cumin seeds, curry leaves, green chilies. Then add chopped coriander and salt to taste. Immediately switch off the stove.  Keep in mind to do tempering using low flame. Then add potatoes. Mix well. Cool it. Make balls of 2 inch size round in shape but little flat.

To make batter add shingada peeth, salt, water and pinch of baking soda. Make batter not too thin or thick.

Heat oil in wok. Add enough oil so that vada can be deep fried evenly. Dip the balls in batter. Make sure that balls are entirely coated by the batter. Fry till golden brown. Serve with coconut chutney and fried chilies.

Sweet Potato Pancake / Upvasachi Ratal Poli

Time 10 min
Ingredients
Shingada peeth / flour 1 cup
Peeled and grated sweet potato 1/2 cup
Sugar powder 2 tbsp
Cardamom powder 1/2 tsp
Salt to taste
Ghee 2 tbsp

Method

Mix all ingredients except ghee and make a dough. Keep it aside for 10 min. Make 5-6 portions, take one ball on plastic paper greased with ghee. Press the ball evenly to make round in shape like puri. Roast this on tava till golden brown using ghee.

Sweet Potato Omelette / Pancake

Time 20 min

Ingredients

Chickpeas flour / Besan 1/4 cup
Boiled and Mashed sweet potato 1/4 cup
Dhana jeera powder 1/4 tsp

Amchur powder 1/4 tsp
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp

Freshly cut coriander 1 tsp

Water 1/4 cup

Baking soda  1-2 pinch

Salt to taste

Oil for shallow fry 1/4 cup

Method

To make a batter, take besan in a bowl then mix the remaining ingredients. The consistency of the mixture should be like dosa.  Take fry pan, heat on a medium flame. Apply oil evenly on fry pan. Pour the mixture on fry pan, spread evenly. Keep medium flame. Apply oil on the upper surface of omelette. After 4-5 min turn upside down and shallow fry for 4-5 min (Time depends upon how crispy omelette you want )

Tip

U can add green chilies instead of red chili powder.

Sweet Potato Kheer

Time 10 min

Ingredients

Full fat milk 3 cups

Boiled and smashed sweet potato 1/2 cup

Grated fresh coconut 1 tbsp

Sabudana 1 tbsp

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Method

Soak sabudana overnight in little more than sufficient water. 

Heat thick bottom pan, add milk, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add sugar, smashed potato, coconut and cardamom powder. Cook for 4-5 min. Serve hot.

Undhiyu

Time 1 hr

Ingredients

Vegetables

Surati papdi 100 gms (sringrd, whole)

Chopped raw banana with skin 50 gms

Peeled suran/yam chopped into cubes 50 gms

Peeled purple yam/kand chopped into cubes 50 gms

Small size brinjals 2 (cut at center)

Peeled sweet potato/ratal chopped into cubes 50 gms

Peeled potato 2 medium size (cut at center)

Green peas 1/4 cup

Masala Paste: make smooth paste of

Ginger 2 inch

Garlic cloves 5-6

Green chilies 5-6

Green peas 1 cup

Coriander 1 cup

Fresh coconut ½ cup

Lemon juice 2 tsp

Salt to taste

Seasoning

cumin seeds ½ tsp

Asafoetida ½ tsp

Ajwain 1 tsp

Oil 3/4 cup or more

Muthia/Methi gatta

Besan 1 cup

Chopped fenugreek leaves ½ cup/kasuri methi 4 cup

Turmeric powder ¼ tsp

Red chili powder ¼ tsp

Cumin coriander powder ¼ tsp

Two pinch of baking soda

Salt to taste

Oil to deep fry

Making muthia

Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method

1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 

2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 

3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 

4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

Sweet Potato with Curd

Time 20 min

Ingredients

Sweet potatoes 1 medium size

Curd 2-3 tbsp

Method

Peel off sweet potatoes, cook in pressure cooker for 3 whistles. Allow it to cool. Then smash sweet potatoes mix with curd. Mix well. U can even add 1 cup of buttermilk instead of curd. 

Sweet Potato Fry

Time 20 min

Ingredients

Sweet potatoes 1 medium size

Chaat masala 1/4 tsp

Salt to taste

Corn flour 2 tsp

Method

Peel off sweet potatoes, make medium slices. Apply chaat masala, salt, rub on all slices, keep it aside for 10 min. Sprinkle the cornflour on slices, Shallow fry till it turn golden in colour.

Tip

U can use, pepper powder instead of chaat masala and can eat at the time of fast.

Sweet Potato / Ratalachi Bhaji

Time 30 min

Ingredients

Sweet potato (peeled, boiled and cut into cubes) 1 cup

Green chilies 2-3 (Cut into small pieces)

Cumin seeds 1/4 tsp

Lemon juice 4-5 drops optional

Salt to taste

Oil 1 tbsp

Coriander for garnishing

Method

Heat oil in pan, add cumin seeds, green chilies, sweet potatoes. Mix well, then add salt, sugar mix well. Keep it for 6-7 min on low flame, do not cover with lid. Switch off the flame. Garnish with coriander.