Wednesday, July 20, 2016

My Mom's Curried Sweet Potatos

A very good morning to all!  I am about to share a recipe that is good for diabetics.  My mother is diabetic and therefore my mum and I are always on the quest for preparing meals that would help keep her blood sugar under control.   We found that Sweet-potato is an excellent vegetable at that.

Ingredients:

Sweet-potato - 4 medium chopped into small bite-sized cubes 
Onion - 1 medium chopped into small pieces not too finely

For seasoning ;
Coconut oil - 4 or 5 tbsp
Mustard seeds (you may use yellow or brown, see photo below)- 2 tsp
Cumin seeds - 2 tsp

Red chilles broken into 2 pieces each - 4
Lentils - 2 different varieties - 1 tbsp each (I used split dehusked black lentils AKA white lentils urad dal or vigna mungo and bengal gram dal; photos posted below)

Curry leaves. See photo below:



Dried fenugreek leaves (you may also add fresh ones), 
 
photo of dried fenugreek leaves also known as Kasoori Methi

Turmeric powder - 1 tsp
Cayenne Pepper - 1/2 tsp
Besan (powdered bengal gram) - 2 tsp (optional)
Salt 1 1/2 tsp

Heat a wok on medium heat. Add coconut oil. After it heats up a little add mustard seeds, cumin seeds, broken red chillies, lentils and curry leaves.  After the seeds splutter a little and lentils turn slightly brown, add chopped onions. Cook onions for 2 or 3 minutes and add sweet-potato pieces.  Add some salt and mix well.  If the pot is too dry add little water as and when needed. After the sweet-potato is half-cooked add fenugreek leaves. Mix well. Close the wok with a lid and let the sweet-potatoes cook until soft. Turn off stove and now you may add rest of the ingredients - Turmeric powder, cayenne pepper, besan and the remaining salt and give it a good mix.  This goes very well with a light roti like a chapati or plain brown rice.

Note: if you have a hard time finding any of the ingredients just omit them except sweet-potato of course :-)











Monday, July 18, 2016

Creamy Mushroom Soup

One of the most simplest soups to make is with mushrooms.  My family and I enjoyed having this soup last weekend. Here is the recipe...

Ingredients:

Mushrooms any variety (I used Cremini) - 1 package of about 225 grams
Onions - 1 small or half a large one
Coconut oil - 4 to 5 tablespoons
Water or stock - 6 cups
Coconut cream or milk -  1 can (400ml)

Method:

In a large pot heat coconut oil and add chopped onions.  Fry until the onions turn a little soft. Add a little salt. Add chopped mushrooms.  After stir-frying for about 3 minutes or so Add water or stock and bring to a boil. let it boil on medium heat for about 10 to 15 minutes. Turn off heat. Puree the mushrooms along with some of the stock in a blender until smooth.  Pour the soup back into the pot. Add the can of coconut milk, salt, pepper and boil for about 5 minutes.  Turn off stove. At this point you may also add some crushed garlic.  Stir the soup and pour into serving bowls.

The quantity should be enough for 6 people if you serve with salad and some sweet-potato fries on the side. i will soon post the recipe for sweet-potato fries.