Sweet potato ( Ratale) bhaji

Very simple & tasty sweet potato bhaji !!
There are different colours in sweet potato. In India it is available in white colour.
Nutritional value of sweet potatoes as highest among several other foods. It is very healthy.
For reference go through the link : https://en.wikipedia.org/wiki/Sweet_potato

Ingredients :

Peeled & cut  sweet potato  : 1 cup ( cut in cubes ) 

Desi ghee  : 2 tsp

Cumin seeds : 1 tsp

Hing : 1/2 tsp 

Salt : 1/2 tsp or as per taste.

Sugar : 1/4 tsp

Fresh grated coconut : 2 tsp

Chopped coriander : 2 tsp 

Recipe :

1. Add  desi ghee in a heavy bottom pan or kadhai.

2. Add cumin seeds when ghee becomes hot. Add hing.   

3. Add sweet potato.

4. Add salt & sugar. Mix properly.

5. Cover the pan & cook for 5 minutes. Sweet potato cooks early.

7. Open the lid & stir gently. If not cooked again cover for 2 minutes. 

8. Add fresh coconut  & coriander . Mix properly.

      Serve hot. This bhaji can be served along with Vari chawal or sabudana khichdi.

Ginger coconut whole wheat biscuits

Ingredients :

Whole wheat flour : 1 cup
Desi ghee : 6 tbsp

Dry ginger powder ( sunth ) : 4 tsp
Fresh coconut : 2 tbsp ( Desiccated coconut can be used )
Milk : 3 tsp ( use milk at room temperature )

Baking powder : 1/4 tsp
Powdered sugar : 4 tsp
Salt : A small pinch
Recipe :

1. Add whole wheat flour, ghee, coconut  & sugar  in a bowl. Mix it properly to get crumbly texture.

2.Add milk & baking powder. Mix all the ingredients properly.
3. Do not over knead the dough. It should be little lose & soft.

4. Keep in the fridge for 15 minutes.

5. Take out from fridge & roll the dough like roti .

6. Cut in the shape as you like with cooky cutter.  

7. Bake the biscuits in preheated oven at 150 C for 10  minutes or till it turns light brown.
8. Adjust the temperature as per your oven.

Above measurement yields about 22 medium sized biscuits.
    

Enjoy with hot ginger tea or coffee. Also very good home made snack for children . 

Purnache Dind

         Nagpanchami special !! Puranache Dind or Kadbu !!

Ingredients :

For puran ( filling)

Chana dal : 1 Cup 

Grated Jaggery : 1 Cup ( I used powdered jaggery of Patanjali brand )
Water  : 3 cups ( for cooking chana dal)
Fresh grated coconut : 2 tsp ( optional ) It tastes very good.
Elaychi powder  : 1/2 tsp
Jayphal powder ( nutmeg ) : 1/2 tsp
chopped almonds : 1 tsp ( Any dry fruits of your choice )
Golden raisins : 1 tsp
Desi Ghee : 2 tsp

1. Add chana dal in a vessel. Add 3 cups of water & pressurecook for 4-5 whistles.
2. Let it cool. Open the lid when it cools down. Chana dal should be soft enough.
3. Drain the chana dal. This water can be used for katachi amti.
4. In a non stick pan add drained chana dal & jaggery. Turn on the gas.
5. First the jaggery will melt. Keep on stirring the mixture. It shoud not burn.
6. Turn off the gas when mixture becomes theck. It will take only 5 minutes.  Add elaychi & nutmeg powder, ghee, chopped almond & raisins.
7. Mix properly. Your puran will be ready for filling.

Ingredients for outer cover:
1. Wheat flour : 1 cup
2. Salt : 1/4 tsp
3. oil : 2-3 tsp ( Any oil can be used )
4.Water : As required
Prepare a firm smooth dough mixing all the ingredients. Keep it for 30 minutes.

Recipe :
(I used the measurement of small katori ( wati )
Take a small ball of wheat dough & roll it like small phulka. Do not roll very thin.
Fill with puran  & fold it like envolope as shown in the picture.
My measurements yield 12 dind.
Steam dind in a steamer for 30-40 minutes. ( Idli steamer can be used)
Transfer to a plate.
Enjoy this tasty & healthy recipe with dollops of ghee!!

Dind can be deep fried instead of steaming if you like.