Sweet Potato - Avalakki (Flattened Rice) Cutlet.

Sweet potato and Avalakki (Flattened/Beatened Rice) Cutlet is a snack dish and you can enjoy them in the evening. Cutlets are very famous spicy dish.
I have used boiled sweet potatoes, thick Poha/Poa/Aval/Avalakki or Beaten/Flattened rice. Some spices to give them yummy spicy taste. I just put the cutlets on the tava and roasted with oil. (very little oil). They were Yummy and came out very well. You can try adding your own spice and giving a twist and enjoy.

Cutlets can be eaten as snack and some time as dinner too (if it is healthy version). It can be roasted with very little oil. Cutlets are nice to have with any chutney, ketchup or sweet and spicy chutney. There are various ways to prepare cutlets. This is my own creation and I have not used any bread or bread crumbs. The dough is just a mixture of sweet potatoes, Avalakki and spice mixture.
Garam Masala is a mixture of spices like clove, cinnamon, cardamom, jeera, nut mug and other spices.
Lets see some benefits of having cloves in our diet.
Clove is an herb and all the parts of clove plant is used. The dried bud, stems and leaves are used to make medicine. Clove oil is loaded with medicinal properties.
Cloves are loaded with many health benefits. It is very good aid for indigestion. It has antimicrobial properties. They protect the liver, boost the immune system, control diabetes and helps the bone to be strong. Cloves also helps as medicine for headaches, bad breathe and toothache. Cloves contain dietary fiber and minerals like vitamin C, folate, vitamin B6, vitamin A, vitamin E, vitamin D and Vitamin K.
Lets see the recipe now:

Things Needed : 

Sweet Potatoes : 4 to 5 (medium size)
Flattened Rice/Avalakki/Poha (Thick Variety) : 1 Cup
Green Chilly : 2 to 3
Coriander Leaves : 2 to 3 Tablespoons
Oats : (optional) : 2 Tablespoons
Ginger : an inch
Garam Masala : 1 Teaspoon
Jeera /Cumin Seeds : 1 Teaspoon
Chilly Powder : 1/2 Teaspoon
Salt : As required
Oil : 3 to 4 Tablespoons
Cashew nuts : 10 numbers (split ones)

Method :

1. Wash cook sweet potatoes in a pressure cooker for 6 to 8 minutes. Remove the outer skin of sweet potatoes when it turns cool.
2. Wash thick variety of avalakki and soak avalakki with little water.

3. Wash and cut green chilly, coriander leaves into small.

4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5.Take a big bowl. Put sweet potatoes, soaked avalakki, cut green chilly, coriander and salt.
6. Add oats (no need to fry or roast), garam masala, red chilly powder and jeera.

7. Mix all the ingredients nicely and prepare thick dough.
8. Now divide the dough into small portions. Flatten them according to your wish.
9. Keep tava on the fire and heat. Sprinkle oil on the tava.

10. Arrange the cutlets on the tava and roast them on low and medium flame.
11. It turns golden brown. Turn the other side and cook til they turn slightly golden brown.

12. Serve hot Sweet Potato Cutlets with ketch up/Hot spicy chutney and sweet chutney or coconut chutney..
13. Repeat the same with remaining dough.
14. You can also serve Sweet Potato Cutlet with a cup of curd.

Note :

Do not over cook sweet potatoes. It will be very soft and you will not be able to prepare proper cutlets. Adding more avalakki is optional. You can fry these cutlets in oil. ( I prefer roasting cutlet on tava). No onions or garlic is used. (optional). Adding more masala is optional. I did not add any bread or corn flour to the dough. (optional). Adding cashew nuts is optional. Just slightly insert one cashew piece on each cutlet. If you feel the dough consistency is bit soft add some bread/rava (sooji) and it binds the dough nicely.
Time : 30 to 40 minutes
Serves : 4 to 5

Moong dal -Carrot Cooked Kosumbari (Palya)

Kosumbari/Salad is a healthy dish. I have used moong dal and carrot to prepare this kosumbari/salad. This time it is cooked together on low flame and they are just soft (not over cooked) and is nice to eat. It can be served as one of the side dish. You can eat a bowlful and enjoy.

Moong dal & carrot kosumbari can be called as Palya/dry curry also. We can have this kosumbari with plain rice, chapatis, rotis, dosa, bread or buns (use as stuff inside the buns or bread and prepare sandwich) and even you can spread (top up) on the roasted pappad. (Any variety of papad). Use your own creativity and enjoy eating Moong dal -carrot kosumbari.
I have used Moong dal, carrots, green chilly, curry leaves and coriander leaves.
Lets see some benefits of eating Curry leaves in our diet.
Curry leaves plant is native of Indian and found in tropical and subtropical regions. They contain various antioxidant properties. They are good for indigestion, diarrhea, diabetes and balancing cholesterol in our body. It is said that, they help to protect the liver. According to Ayurveda, curry leaves contain many medicinal properties like anti-diabetic, anti oxidant, antimicrobial, anti inflammatory and hepato protective properties. (Capacity to protect liver from damage). Curry leaves contain carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. It is full of varies vitamins like vitamin A, vitamin C, vitamin B vitamin E and amino acids. Curry leaves are good for Eye sight, controlling cholesterol and good for healthy hair.
Lets see the recipe now :

Ingredients 

To cook :
Moong dal : 1/2 Cup
Carrot : 2 to 3
Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Oil : 1 Tablespoon
Ingh: a pinch
Curry Leaves : 8 to 10
Green chilly : 2
To Add :
Coconut : 1/2 Cup ( 3 Tablespoons)
Coriander leaves : 2 Tablespoons
Ginger : Small piece
Salt : as required

Method :
1. Wash and soak moong dal for 5 minutes. Remove the water and keep it aside.
2. Wash and remove the outer layer of carrots and cut into small.
3. Wash and cut coriander leaves, green chilly (Slit in between) and curry leaves.
4. Wash and remove the outer layer of ginger and wash again and grate it. Grate coconut.

5. Now keep a pan and heat. Add oil. Add mustard seeds and urid dal.
6. Let the mustard seeds splutter. Add jeera and cut chilly. Fry for 10 seconds.
7. Add curry leaves and ingh/Asafoetida. Add washed moong dal and fry nicely for 1 to 2 minutes.

8. Add cut carrots and mix it well. Add little turmeric powder and grated ginger.

9. Add 1/2 cup of water and cover the lid. Cook for 2 to 3 minutes. (I have used pressure cooker).
10. Remove the cover and let all the moisture disappear. Add salt.

11. Mix it nicely and add grated coconut and put off the gas.

12. Add cut coriander leaves and shift Moong-Carrot kosumbari to a serving dish.

Note :

I have used small pressure cooker.  (Just 2 to 3 whistle). You can cook in a pan and make sure it is not over cooked. Frying moong dal taste better and it is nice to eat. Using more oil is optional. Adding garlic and onions are optional. Adding coconut to the curry is also optional. Adding more/less chilly is according to your taste. You can also add little chat masala or garam masala to the curry. (optional). Taste differ
Time : 15 minutes
Serves : 4
You can have spread this curry on any type of papad and have Masala Papad. Prepare this when you are ready to serve. Spread moong -carrot palya on the top of the papad and sprinkle little chat masala on the top.

You can also use this kosumbari to stuff inside the buns or  bread,