Carrots-Sweet Potato- Alasande Curry

Carrots Sweet Potato and Alsande  Curry is a gravy dish and we can have them with Plain Rice, Chapatis, Roti, Parotas, Idli and Dosa. Carrots, Sweet potato and cow peas and some spices are used with coconut. Cow Pea is nothing but Alasande in Kannada.

Lets see some benefits of Sweet Potato, Carrots and Alsande. (Red ones).
Alsande (Cow Peas) is a rich source of protein, minerals and vitamins. It lowers the cholesterol level. Rich content of anti oxidants. It is low fat content. Good for diabetes and weight loss diet. I have used the red coloured Cow peas and it is also know as clay cow peas.
Carrots are  with wholesome health benefiting compounds such as beta-carotenes, vitamin A, vitamin C, minerals and anti oxidants in ample amounts. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. they are especially rich in many B-complex groups of vitamins such as folic acid.
Sweet Potatoes are especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6. They are good source of vitamin C. which plays an important role in bone and tooth formation, digestion and blood cell formation. It helps to maintain skin;s yourthful elasticity and essential to help us to cope with stress. They contain Vitamin D which helps to immune system and overall health. Sweet potatoes contain iron and good source of magnesium.
Here is a recipe of all these goodies which are full of vitamins, minerals and proteins. It is easy to prepare and I am sure the whole family and all age group will surely enjoy having this curry.

Things Needed : 

To Cook :
Alasande Kalu ( Cow peas) : 1 Cup
Carrots : 2
Sweet Potatoes : 2
To Roast and Grind :
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Pepper pods : 4 to 6
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Tea spoon
To Add :
Tamarind pulp or lemon : 1 Table spoon
Turmeric Powder  : a pinchSalt : Required
To Season :
Mustard seeds : 1/2 Tea spoon
Oil : 1 Tea spoon
Ingh : a pinch
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons

Method :

1. Wash and pressure cook "Alasande"   with sufficient water. (1/2 Cup will do).

2. Wash and cut carrots and sweet potatoes and remove the outer skin of sweet potatoes. and cut it
into small pieces.

3. Grate coconut. Soak tamarind in water for 5 minutes and squeeze out the pulp. Keep it aside.
4. Roast methi seeds, pepper, and jeera on low flame add grated coconut and red chilly powder, grind it nicely. Keep the ground mixture aside.

5. Wash and cut coriander leaves and curry leaves.
6. Keep a pan on the fire. Put oil and heat. Now add mustard seeds and let it splutter. Add jeera, ingh and curry leaves.
7. Add cooked carrot and sweet potatoes. Add cooked Alsande and mix it well.
8. Add required water and cook for 5 minutes. (till the vegetables are soft). Add turmeric powder.

9. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Add water if required.

10. Add lemon extract and cut coriander leaves and mix it.

Shift the curry to a serving bowl and Serve with rice or chapati.

Note :

You can soak Alsande for  6 to 8 hours (over night) and then use it. You can also use more or less chilly. Using pepper pod helps to easy digestion. Adding onions and garlic is purely optional. ( I have not used it).
Time : 40 Minutes
Servings : 4 to 5

Palak - Sweet Potato Palya & Mosaru Bajji

 Palak (spinach) - Sweet Potato Palya and Mosaru bajji are side dishes, using Palak and Sweet potatoes, coconut, green chilly. Palya is a dry curry and mosaru bajji is like Raitha.

Sweet Potato is one of the average calorie starch foods. It contain no saturated fats or cholesterol and is rich source of dietary fiber, anti - oxidants, vitamins and minerals. Sweet Potato provides a good amount of vital minerals such as iron, calcium, magnesium. manganese and potassium.

Palak is very low in calories and fats. It contains a good amount of soluble dietary fiber. It controls cholesterol. Fresh leaves are rich source of several vital anti - oxidant vitamins like vitamin A,
Vitamin C and antioxidants. Palak leaves are an excellent source of vitamin K. Palak leaves contain a good amount of minerals like potassium, manganese, magnesium, copper and zinc. It is also rich source of Omega - 3 fatty acids.

Here is a recipe of Palak - Sweet Potato Palya and Mosaru bajji. We can have this dishes with rice, chapati, vegetable rice or palau and roti or pooris.

Ingredients :

Sweet Potato : 2  (medium sized)
Palak leaves :  1 Small Bundle
Gree chilly : 2
Curry leaves : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh (Asafoetida) : a pinch
Turmeric Powder : a pinch
Salt : to taste
Coconut : 2 Table spoons (Fresh and grated)
Oil : 1 Tea spoon
Coriander leaves : 2 Table spoons
Methi seeds : 4 to 5 seeds

Method :

1. Wash and boil (pressure cook) sweet potatoes and leave it for cooling. Remove the skin when it is cooled.

2. Wash and cut palak leaves, green chilly and coriander leaves.

3. Now keep a pan and heat. Add oil.
4. Add mustard seeds, urid dal and methi seeds. Let the mustard seeds spurt.
5. Add jeera, ingh and curry leaves. Add cut green chilly and fry for 10 seconds.

6. Now add palak leaves and mix it nicely and add 1/2 cup of water, turmeric powder and cook.

7.  Cut or smash cooked sweet potatoes and add to palak.
8. Cook on low flame for 2 minutes and put off the gas.
9. Add grated coconut, mix it well and shift Sweet potato - Palak Palya to a serving dish.

10. Serve as side dish with chapati or rice.

 

Recipe for Mosaru Bajji (Raitha)

1 Bowl of  Palak -Sweet potato Palya
1 Small cup of curd
1 Table spoon of coriander leaves
Salt to taste
Method :
 Take a little bigger bowl.  Add cooked palya and curd. Add salt and coriander leaves. Raitha is ready to serve.

Note :
No need to use much oil. You can add chilly or chilly powder according to  your wish. You can also add cut onions with Raitha. I have added riped chilly..
Time : 20 Minutes 
Serves : 3 to 4

Sweet Potato - Oats - Fritters

Sweet Potato provides a good amount of vital minerals such as iron, calcium, magnesium, mananese and potassium that are exxential for enzyme and carbohydrate metabolism.
Here I have tried Sweet Potato Fritters. This fried item is good for snack or as starter in the party occasion.

Sweet Potato Fritters will be liked by all age group and it will be easy and quick to prepare.

Things Needed:

Sweet Potatoes: 2 to 3 (edium sized)
Green chilly : 2 to 3
Oats: 2 Tablespoons
Beaten Rice (Awalakki or awal) : 1/2 cup
Coriander leaves: 3 to 4 Tablespoons
Garam Masala Powder : 1/2 Teaspoon
Jeera: 1 Teaspoon
Ginger: 1/2 Teaspoon (grated)
Bread slices: 4
Oil : 1 Cup
Salt : to taste.
Cashew nuts : 2 Table spoons.

Method :

1. Boil sweet potato and keep it aside. (You can use the pressure cooker to boil sweet potato)
2. Roast Oats for 2 to 3 minutes and leave it for cooling.
3. Powder the bread slices.(do not use water, just powder it by using hand)
4. Wash and cut coriander leaves, grate ginger and keep it aside.
5. Remove sweet potato outer skin when it is cooled and keep it aside.
6. Take a big bowl and put peeled sweet potato and smash it nicely.
7. Add powdered bread, roasted oats and Awalakki (Poha) to the sweet potato.
8. Cut cashew nuts in to small pieces.
9. Add salt, cut coriander leaves and cut green chilly, cashew nuts pieces and mix it nicely with sweet potatoes.

10. Prepare a thick dough (consistency should be like chapati cosistency).
11. Keep a frying pan on the stove and heat. Put oil to the pan.
12. Let the oil become hot. Now take a small amount of the sweet potato mixture
13. Pat the dough in between your palm and prepare a shape according ot your wish and fry them one by one.  Serve

14. Prepare the remaining Fritters according to your wish and serve with ketchup or any kind of chutney you like.

Note : You can also shallow fry these fritters on dosa tava using very little oil. But taste differ. You can add ground nuts or cashew nuts and then mix it nicely along with sweet potato. Add water if the dough becomes thick.
Serves :3
Time; 20 minutes. ( Boiling and removing the outer skin of sweet potato should be done in the beginning it self)

Sabbssige ( Dil leaves ) and Sweet Potato Dry Curry .( Palya ).and Cutlet...

Sabbssige soppu ( Dil Leaves ) and sweet dry curry is a side dish and you can have them with rice , chapati or pooris.
 Things Needed : 
Sweet Potatoes : 2 to 3 .( medium sized ).
Dil leaves. ( Sabbassige soppu ) : 2 to 3 Bundles.
Green chilly : 2
Jeera : 1/2 Tea spoon.
Mustard Seeds : 1/2 Tea spoon.
Salt : to taste.
Oil : 2 Tea spoons.
Turmeric : a pinch.
Method: 
Wash and cut sweet potato in to small and wash again . Boil for 3 to 4 minutes in medium flame. ( See that it does not over cook ). After that drain the water and keep it  aside. Wash and cut Sabbassige soppu ( Dil leaves ) and green chillies and  keep it aside.
Now keep a pan on the fire and heat. Put oil, mustard and let it spurt. Add jeera and cut green chill and fry for 2 seconds and add cut Sabbassige soppu and fry in that oil on low flame for 3 to 4 minutes . Now add boiled sweet potatoes and stir slighty and add salt and turmeric and mix it well.  Cover the mixture and cook on low flame for 2 to 3 minutes. Stir in between.  Sabbassige Soppu - Sweet Potato Dry curry is ready to serve now.  Put the Dry curry in a serving bowl.
Note : Boiling Sweet potato will reduce the use olf oil and the time too. Must take care while boiling Sweet potatoes since it should not be over cooked otherwise the curry will taste differ. Can add red chilly powder while cooking to give a yemmy hot taste . Remember too much hot( chilly taste ) is not good for the health. Can add 1 more table spoon of oil if you wish. Definitely it will taste better.  Can also add vanghibath powder to the curry to get little different taste. Can prepare Cutlets with this Dry Palya.
Serves 2 to 3 

Spicy Cutlet with Palya.
Dil leaves - Sweet Potato Palya : 1 cup.
Bread slices : 2 to 3
Oats : 3 Table spoons.
Garam Masala Powder : 1/2 Tea spoon.
Salt : To taste.
Oil : 2 to 3 Table spoons.
Coriander leaves : 2 Table spoons  . ( Wash and cut it into small).
Ginger : 1/2 table spoon. (Wash ginger, remove the skin, wash again and grate the ginger ).
Method : 
Mash the Dry curry and bread together. Roast oats and leave it for cooling . Now add roasted oats, cut coriander leaves and grated ginger to
the mixture and prepare balls.
Keep a tava on the fire and heat. Put oil and spread it . Take a mixture ball and flat it on the palm and cook on the tava. Sprinkle oil on the top and cook on low flame till both sides are brown. ( Cook on both side ). Use little oil while turning cutlet to cook on other side.
Cutlets are ready to eat. Serve with ketch up.
Note : No need to remove the sides of the bread. Just mash or powder bread slices. Can add cashew nuts or ground nuts to the mixture. Roast nuts before using it.
Serves 2 .

Sweet Potato Palya or Dry curry

 Sweet potato curry is a side dish. It is an easy dish and goes well with all the main dishes like chapatis, pooris, plain rice and rotis.

Sweet potato is said to be one of the healthy vegetable and filled with fiber and carbohydrates.
Let us see the recipe now :

Things Needed :

Sweet potatoes : 2 to 3

Green chillies : 2 to 3

Oil : 2 Tablespoons

Salt : to taste

Curry Leaves : 4 to 6

Coriander Leaves : 2 sticks

Mustard seeds : 1/2 Teaspoon

Jeera : 1/4 Teaspoon

Urd daal : 1/2 Teaspoon

Ingh : a pinch

Method :

1. Wash and boil sweet potatoes (Half boil)and leave it for cooling .
2. Remove the skin and cut into small pieces.

3. Wash and cut green chilly, curry leaves and coriander leaves.
4. Keep a pan on the fire and put oil.

5. Put urid dal, mustard seeds and let mustard seeds splutter.
6. Add jeera and curry leaves. Fry for a second. Add ingh/asafoetida.
7. Add cut sweet potatoes and cook on low flame. Stir in between. Add cut green chilly and mix.

8. Let it turn soft. (Do not over cook). Add salt and turmeric powder. Mix it well.
9. Add coriander leaves and mix it. Shift the ready quick Sweet potato dry curry to the serving dish.

10. Serve with the main dish of your choice.
Note :
You can cut the pieces into small and then cook directly on the fire. One should take care while cooking. It should not be over cooked. Adding any spice is optional. Adding onions or garlic is optional. Use of minimum oil is optional and healthy too.
Time : 15 Minutes.

4 servings.;