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)

French Beans Moong Dal -Dry Palya

French beans are very low in calories and contain no saturated fat. It is very good source of Vitamins and rich source of dietary fiber. Beans contain excellent levels of vitamin A, good amounts of vitamin-B6, Vitamin B-1 and Vitamin C. French Beans also contain healthy amounts of minerals like Iron, calcium, mangnesium, manganese and potassium. Using Moong dal is also very benificial to the body. Its easy to digest and high fiber and nutrient content.

Here is a recipe of French beans and Moong Dal Palya or dry curry. This dry curry goes well with chapatis, pooris, plain rice and any kind of rotis. Its a healthy dish and easy to prepare and it has not much of spice even children and all age group people will definitely love the dish.
Things Needed:
French Beans : 200 Grams.
Moong Dal : 100 grams.
Green chilly :1
Fresh coconut : 2 Table spoons.
Turmeric powder: a pinch
Mustard seeds :1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Jeera (Cumin seeds): 1/4 tea spoon
Grated Ginger : 1/2 Tea spoon
Salt : to taste
Curry leaves :5 to 6
Coriander leaves : 1 Table spoon
Oil: 1 Tea spoon
Ingh: a little

Method:
1. Wash french beans and cut it into small pieces. ( You can also use food processor to cut the vegetable).
2. Wash and keep moong dal aside. Wash green chilly, coriander leaves and curry leaves and cut it into thin pieces.  Grate coconut. Wash and grate ginger and keep it aside.
3. Now keep a pan on the fire. Add oil and heat. Put mustard seeds and urd dal when the oil is heated. Let it spurt. Add jeera and curry leaves and little ingh.

4. Mix it nicely and add cut beans and stir once. Add moong dal and green chilly.
5. Add turmeric powder and fry along with beans for 10 to 20 seconds. Add required water and cook until water disappear and the beans is cooked. (abt 5 minutes will do).
6. Stir inbetween so that it does not  get burnt. When it is half cooked add salt
7. Add fresh coconut and cut coriander leaves and stir once again and cook only for 1 minute and remove from the pan and put it in a serving dish.

8. Serve with Hot Rice or capati or poori. It goes very well with plain dosas also.

Notes :
Do not put lots of water and over cook the beans. You can add cut onions along with beans and moong dal. The taste differ. No need to add lots of oil since the coconut contains oil. Fresh coconut gives a better taste. Must add coconut when the water disappear completelyfrom the vegetable to get the correct texture. Do not cook for long time after adding coconut to the palya. Coconut looses its benifits. You can serve this palay as Kosumbari also. (One of the side dish used during the festivals or feast).
Serves : 3
Time : 25 Minutes.