Sweet and Spicy Baked Vegetable Rolls

I had prepared these rolls few weeks back as sunday evening snacks, easy to prepare and very tasty to eat. I am totally a snack person, i can live on snacks and savouries, can have them for breakfast, lunch and dinner :) Being totally foodie i miss mumbaiya chats and snacks here in swiss as we really donot get them so easily, so the only thing to do is to make them yourself. Though i love fried snacks i am very conscious about the calories i put on, hence i try to make them healthy as much as possible. Baking is a healthier option and you dont have to worry about the calorie meter too. Sweet and Spicy vegetable rolls..no i havent used sugar or jaggery in the filling but raisins, yes i love the mild sweetness of raisins along with spicy green chillies. For filling i have used grated mixed veggies. Serve these with sweet and sour sauce with salad . These are healthy and fulfilling. When making for kids add in some grated cheese and no kid will ever say No to this :)

Ingredients: 10 spring rolls pastry sheets thawed 2 cups grated veggies like capsicum, carrots, cabbage 1 medium onion thinly sliced 2 green chillies chopped finely 1 tsp soy sauce Handful of raisins Salt to taste 1 tsp olive oil Procedure:

• Preheat the oven to 180 degrees C.
• In a pan heat oil, add in chopped green chillies and onions, lightly saute them for about 2-3 mins.
• Now add in the veggies, soy sauce, salt and raisins.
• Cook them for 5 mins until they have become soft.
• Take a spring roll pastry sheet and add little stuffing in the middle and fold in the sides as shown in the picture.
• Bake these rolls for about 10 mins, turn them around and again bake them for another 10 mins.
• Serve them hot with sweet and sour sauce or green chutney.

Orange Cranberry Chocolate Chunk Cookies and Click May

I am not a very big fan of cookies but i do love chocolate in my cookies so chocolate chips are the best ones for me. I like my cookies crispy but untill now i havent found any recipe which gives me those crispy and crunchy cookies, if anyone has such a recipe pls let me know....Ok back to todays recipe..i had lots of dried cranberries in my pantry which i had bought to make some fruit cake which is still on my mind and hopefully i'll make it in coming weeks. I somehow wanted to use these cranberries so while surfing i found these wonderful cookies at Peabody's blog here, I loved the flavors used in this cookie..orange and cranberry really goes well, in the original recipe she has used pistachios which i replaced with chocolcate chunks as i was out of chocolate chips. Freshly baked these cookies filled my kitchen with beautiful aroma of orange and boy i loved it. The below recipe gave me 36 cookies of medium size. I have made few changes to the original recipe, i have cut down butter and sugar both as i am a health freak and even after these changes my cookies came out wonderful. I found orange flavor little less for my taste so next time i will add little more orange peel and may be little orange essence too. This is definately a keeper, if you love tangy taste of cranberry and orange than this is must a try!!!

Also this is the first time I am participating in the Click monthly event by Bee and Jai of Jugalbandi where this month's theme is Click Cookies , though I am totally new to photography and learning to take good pics :)

I am also sending these cookies to Ria who is hosting Lets Celebrate Cakes,Cookies and Cocktails.

Ingredients:

For coating:

1/3 cup sugar

1 tsp grated orange peel

For Cookies:

2 cups all purpose flour

3/4 cup sugar

1/2 cup butter softened

1 tsp baking powder

1/4 tsp baking soda

1 tbsp grated orange peel

1 egg at room temperature

1/2 cup dried cranberries

1/2 cup roughly chopped chocolate chunks or chocolate chips

Procedure:

• Preheat the oven at 175 degree C and line the baking tray with parchment paper or butter paper.
• Sieve flour, baking soda and baking powder together and keep aside for coating.
• Mix together 1/3 cup sugar and 1tsp orange peel nicely and keep it aside.
• In a bowl beat together butter, sugar and egg on medium speed until fluffy.
• Now reduce the speed and in flour, baking soda and baking powder and beat well.
• Add in finely chopped cranberries , orange peel and chocolate chunks and mix well without beater.
• Make small 1 inch round balls and roll them in the orange peel sugar coating all the sides.
• Place these balls on baking tray and flatten them using back of a glass.
• Bake these for 10 to 12 mins or until the sides have turned light brown.
• Immediately remove and cool them, store in air tight containers.
• Enjoy with a glass of milk!!!

Brinjal Potato Green Peas Curry

This is one of the most simple and commonly prepared curry at home, along with roti this meal is one of the most satisfying dish ever. In my school days i never liked brinjals, when my mom used to prepare Baigan ka bharta at home i never used to eat. Once during one of the christmas holidays we went to visit my aunt in gujarat in a small town named Anand, there first time I tasted brinjal. It was cold winter night and we group of 1o to 12 people were sitting at a dhaba and enjoying the night with bonfire. My mom had ordered baigan bharta and bajre ki roti which in my eyes was "yukkk", at that age we dont really go for nutritious food, do we? As usual my mom insisted to taste it....oh well it was cold and i was very very hungry so took one bite and i absolutely loved it, i thought why didnt i ever taste this before? From that day onwards i have never said no to brinjal. I love them in all forms..roasted, fried, curried or stuffed, they always taste wonderful!!!

Ingredients:

1 medium brinjal diced

2 medium potato diced

1/2 cup green peas

3-4 tbsp fresh grated coconut

1 tsp chilli powder

1 tsp turmeric powder

1 tsp oil

1 tsp cumin seeds

1/2 tsp mustard seeds

a generous pinch of Asafoetida(hing)

2 bay leaf

1 tsp cumin powder

1 tsp coriander powder

1 tsp sugar

Salt to taste

1/4 cup of chopped cilantro

Procedure:

• In a vessel, heat oil, add in cumin seeds, mustard seeds and bay leaf. When seeds start to splutter, add in asafoetida and brinjals and potatoes.
• Now add in salt, sugar, turmeric, red chilli, cumin and coriander powders and very little water and mix well.
• Cover and cook for 7-8 mins until potatoes and brinjals are half cooked.
• Now add in grated coconut and green peas and again cook for another 5 to 7 mins or until cooked.
• Before serving add in chopped cilantro and mix well.
• Serve hot with roti.

Strawberry Swiss Roll and an award....

Hello everyone..m back from my short trip...oh it was very hectic and tiring but cant complain as i did enjoy a lot :) I know i have missed lot of posts and i promise i will try and read all posts soon....sorry for the delay gals :( In such a short trip of four days i missed blogging so much..my friends have started calling me blogoholic but who cares i love being blogoholic :))

For todays post..i had created this strawberry swiss roll just before leaving for the trip..there were quite few strawberries in my fridge which i wanted to use, this is my first attempt on making a swiss roll and m glad that it came out really good though not perfect. I tried to create polka dots design with few cherries which i had but as you can see I failed miserably :( The sponge turned out to so soft and moist..just perfect..the best sponge cake i made in my life. For filling i have used mascarpone cheese and fresh cream along with fresh chopped strawberries and vanilla sugar....Overall i was pleased with the result and amazed at the rate it got over :) my friends loved it so much that it didnt even last few hours...i was lucky to get one bite :) I am definately making this again. Vrinda of Sankeerthanam has passed this lovely "Awesome Shots" award to me, thank you so much Vrinda...m truly honoured.. Sending this to Strawberry Feast event by Happy Cook...happy hosting :)

Ingredients for Roll: 3 eggs seperated at room temperature 1/2 cup all purpose flour 1/3 cup sugar 1 tsp vanilla essence 2 tsp oil (i used sunflower) 8 to 10 cherries cut in half For Filling: 1/2 cup mascarpone cheese 1/2 cup heavy whipping cream 3 to 4 tbsp vanilla sugar 1 cup fresh strawberries cut into small pieces Procedure:

• Preheat the oven to 180 degree C.
• Beat egg whites and sugar until stiff peaks forms, this will take around 12 to 15 mins.
• Now add in yolks and beat for around 1 min.
• Fold in flour gently to make sure no air is escaped.
• Now add in oil and again mix gently.
• Grease and line swiss roll tin, spread the cherries along the tin as shown in the pic.
• Now add the batter and spread it gently to cover all sides.
• Bake for 10 to 12 mins, the cake should spring back when touched.
• Cool the cake completely before proceeding.
• Beat the heavy whipping cream until stiff peaks form, now add in mascarpone cheese and sugar, mix well.
• Spread the filling on the cake, add in chopped strawberries and drizzle litle vanilla sugar on top. Fold gently removing the parchment paper into a roll.
• Refrigerate the roll for 2 to 3 hours before serving.
• Cut and serve chilled with fresh strawberries and cream!!!

Baked Spinach Koftas for Tried and Tasted & my FIRST award

As we all know Tried and Tasted for this month is being hosted by Vaishali of Holy Cow and the blog featuring is Susan's Fatfree Vegan Kitchen. To be honest I was not very familiar with her blog but as i started browsing i was simply amazed with the wonderful collection of vegan recipes she has from all around the world.  As said in my earlier post i have lots of spinach stocked in my pantry and hence, i was finding ways to use it other than making the regular curries out of it. I found this wonderful recipe of Baked Spinach Koftas on Susan's blog which i completely fell in love with. I followed susan's recipe but did make few changes. These are so healthy and fulfilling that i had them for dinner and also for next day's breakfast :) I covered the extra filling and kept in fridge overnight, just remove it 30 minutes before you want to bake them. If baked version is so delicious i cant wait to try the deep fried version :)

Sending these to Tried and Tasted Fatfree Vegan Kitchen event guest hosted by Vaishali of Holy Cow, mastermind of Zlamushka and to SWC-Cooking with greens event guest hosted by Sowmya, started by Laxmi

 

Now the most important part...I got my first blog AWARD....yippeeee...I couldnt believe when Lena and Padma both passed "I Love your Blog" award to me. Thank you so much gals :) To be frank I never really thought I would get any awards and this was such a nice surprise :) I must say that this would really not have been possible without the love and support of all my blog pals, I have learnt so much in my last 2 months of blogging experience. We do ROCK gals :)

This award comes with bunch of rules:

• Add the logo of the award to your blog.
• Add a link to the person who awarded it to you.
• Nominate atleast 7 other blogs (Only if you like).
• Add links to those blogs on your blog.
• Leave a message for your nominees on their blog.

I would like to pass this award to - Asha, Priya, Ramya, Padma, Lena, Pooja, Ushanandini, Priyameena, Pavithra, Pooja, Aruna, Soma, Muskaan and Sadhna of A2ZVegetarianCuisine

, Yasmeen, Pratibha, Nags, Gita, Lisa, Jeena, EC, Deeba, Aparna, Renuka, Mahimaa, Suparna, Madhuram, Sowmya, and Vrinda Please accept the award gals and happy blogging !!!

Well now for the recipe for baked spinach koftas :) From the below recipe i got around 25 medium sized koftas.

Ingredients:

250 gms tofu

2 cups spinach

1/2 cup boiled and mashed potatoes

2-3 green chillies

2 bunches of spring onions

1 tsp garam masala

1 tsp sugar

2 tsp lime juice

1 tsp ginger paste

1 tsp cumin seeds

2 tbsp chickpea flour or besan

1 tsp oil

Salt to taste

Procedure:

• Blanch the spinach in hot water till it becomes tender.
• Grind together tofu, blanched spinach and green chillies in mixer until crumbly. DONOT add water and make a paste out of it.
• Add the boiled and mashed potatoes in the tofu-spinach mixture and mix well.
• In a pan, heat oil , add in cumin seeds and ginger paste, as seeds starts to splutter add in chopped spring onions and cook for about 2 mins
• Now add in garam masala, salt, sugar, lime juice and potato-spinach-tofu mixture and mix well. Cook for about 5 mins.
• Remove from heat and add the chickpea flour and mix well. 
• Preheat the oven to 180 degree C. Make small round balls of the mixture and bake it for 10 minutes, flip around and again bake it for 10 mins until light brown.
• Serve with hot and spicy chutney or sauce.

Corn Palak (Sweet Corn with Spinach)

HMMM It was thursday afternoon when it all started....while surfing i saw this yummy picture of palak paneer on one of the food sites, though I am not a BIG fan of palak but i do like it in gravy dishes. I wanted to go home and make palak paneer that moment itself...you know how cravings are....so i patiently waited till the clock ticked 6 and immediately ran out of office to buy some fresh spinach leaves. Being very fussy as I am I really dont like the taste of frozen vegetables, i always prefer fresh ones. Unfortunately fresh spinach's are not available everywhere here.....people usually use the frozen cubes. As i was walking towards the supermarket I was praying that i get some fresh spinach today. I didnt have much hope as I was already late...shops get closed by 6 here and very few shops are open till 7 or 8, even if you find them open most of the fresh leafy veggies are already gone.  As i reached the counter i saw there was only one BIG bunch of baby spinach leaves left and I immediately grabbed it...i felt as if i found a treasure :) an aged guy standing next to me gave me a look as if I am crazy, I gave him a big smile..m sure i must have :))....in all my excitement i didnt even notice that the bunch which i had bought was very very BIG, i guess lots of spinach recipes coming up in my future posts :) 

Hmmm one down and one more to go....paneer....again i didnt want to use the frozen paneer....they are not fresh and the one which we get here are hard as a rock, whereas I prefer homemade paneer are soft with melt in mouth texture. Well making paneer was absolutely out of question as it will require lot of time and i didnt really have so much patience...so not giving up i made this dish using sweet corns. The dish came out very well, i simply followed my mom's tips on spices and the result was creamy and delicious curry. Perfect for nan, roti and parathas. I simply adore this recipe because of its simplicity and taste :)) It just took me under 30 mins to prepare this yummy dish :)

Sending corn palak to SWC- Cooking with greens event guest hosted by Sowmya of Creative Saga, mastermind of Laksmi. This dish is also off to WYF : Quick Meals hosted by EC.

Ingredients:

2 cups of fresh spinach leaves

2 medium onions squared

2 medium tomatoes squared

1 cup sweet corn (i used canned)

3 medium green chiilies

1 tsp ginger paste

1 tsp sugar

1/2 tsp turmeric powder

Salt to taste

1 tsp oil

1 tsp fresh cream for garnishing

Procedure:

• Blanch the spinach in hot water for about 8 - 10 mins, until the leaves become soft.
• Grind together onions, tomato, green chillies with very little water to make a smooth paste.
• Heat the oil in a pan, add in ginger paste, saute for few seconds, now add in the onion-tomato paste, salt, sugar and turmeric powder.
• Cook the gravy for about 5 to 7 mins until the raw taste of onion disappears.
• Now add in the sweet corn kernels and simmer for about 3 to 4 mins.
• Grind the blanched spinach into smooth paste.
• Just before serving, add the spinach paste in the gravy and simmer for about 2 mins.
• Adust the salt and sugar according to taste.
• Garnish with fresh cream or malai and serve hot with nan, roti or parathas.

Sweet Potato, Cauliflower and Spring Onion Curry

After making sweet potato chips which i posted few days back, you can find the post here, i still had one sweet potato left in the fridge which was screaming to be used. I also had a big cauliflower and few spring onion sticks which i had bought on last weekend. I prefer to buy fresh veggies as in summer there are high chances of veggies getting spoiled if we store them for a longer period. I did not follow any recipe but created my own, for which i am really happy as the curry turned out to very very tasty...... :))

I served the curry with plain jeera rice and the combination was awesome...i definately will be making this again.

Ingredients:

1 big sweet potato chopped 

1 cup cauliflower florets

2 spring onion stick chopped finely

1 tsp turmeric powder

1 tsp coriander powder

1 tsp red chili powder

1 tsp cumin powder

1 tsp sugar

Salt to taste

For Tempering:

1 tbsp oil

2 dry red chilli broken into 2

1 piece of cinnamon stick

4 cloves

1 tsp cumin seeds

1 tsp nigella(onion) seeds

2 bay leaf

2 - 3 star anise

2 - 3 cardamons broken (elaichi)

a generous pinch of asafoetida

Procedure:

• In a saucepan, heat the oil, add in cumin seeds, nigella seeds, bay leaf, cloves, cardamons, star anise , cinnamon and red chillis.
• As soon as the seeds start to splutter add in a pinch of asafoetida.
• Now add in the chopped sweet potatoes and cauliflower florets.
• Cook for about a min.
• Now add in turmeric, red chilli, cumin and coriander powders. Also add in salt and sugar. Mix well.
• Add little water, cover and cook for about 7 - 8 mins, until half way cooked.
• Now add in the chopped srping onions (leave some for garnishing).
• Cover and cook again for another 8 mins or until done.
• Garnish with chopped srping onions and serve hot with jeera rice, enjoy!!!!

Eggless Raspberry Tiramisu Cake and few celebrations

The month of may is a celebration month with many birthdays and anniversaries in my family. Last week it was my parents 29th wedding anniversay......yippeee, though i was not present with them but i did make this lovely tiramisu cake for them. We also celebrate many birthdays this month...my cousins Kayur, Nikita and Dwiti celebrate their birthdays and my bhabhi Manjri and Smita too celebrate their birthdays in may......I wish all you dears a very happy birthday...though I am very far but i still do miss you :)) I am dedicating this cake to all of you sweet people who celebrate their special day in this month and to all the MOTHERS as today its MOTHER's DAY....so here's wishing every mom A Very Happy Mothers Day.....I love you Mom and i miss you very much...:))

This cake is very easy and quick to make and its eggless, perfect for vegetarians. The moment i had tried tiramisu first time, i absolutely fell in love with mascarpone cheese, its melt in mouth texture is perfect for desserts. I have used raspberries here but i think you can experiment with other fruits like strawberries, blueberries, mango etc. This recipe is inspired from Happy Home Baker and you can find the original recipe here .

This dish goes to MM:Spring Cakes event by Meeta and to My Favorite Things : Cheese guest hosted by Poornima, event started by Bindiya of In Love With Food . I am also sending this to Ivy of Kopiasta who is celebrating Mother's Day on her blog.

Ingredients:
1 cup dark espresso coffee
1 tbsp kahlua coffee liquor
1 tsp sugar
250 gms mascarpone cheese
1 cup heavy whipping cream
3 tbsp of sugar/vanilla sugar
1 tsp vanilla essence(omit if using vanilla sugar)
1 cup fresh raspberries
chocolate shavings for filling and decorations
1 packet of lady finger or savoiardi




Procedure:

• Add 1 tsp sugar and kahlua in the coffee and keep aside.
• Mix mascarpone cheese and 3 tbsp of vanilla sugar together in a bowl.
• Beat the heavy whipping cream until soft peaks form, add the cream into mascarpone mixture and gently fold in. You can now add in little vanilla essence if required.
• Take a spring form pan, align the lady fingers on the side of the pan as shown in the pictures.
• Now dip the remaining lady finger one by one in the coffee mixture and align them on the base of the pan.
• Add in mascarpone mixture on top and gently spread to cover all sides.
• Add in some fresh chopped raspberries and chocolate shavings.
• Similarly repeat the procedure once again. 
• Cover and chill the cake overnight in fridge.
• To serve, decorate the cake with raspberries and chocolate shavings.
• Cut and serve chilled.

Strawberry and Tomato Soup

This week has been hectic at work, conference calls, meetings, dicussions phewwwwww the list goes on and on.....Yesterday after a hard day of work, i didnt have the energy to cook a full fledged meal. I wanted something which can be made in jiffy and which is smoothing after a long days work. I had fresh strawberries which i had bought on the weekend, which were screaming to be used, initially i had bought them to make a strawberry roll but what the hell i made this lovely, smoothing strawberry and tomato soup. Mildy spiced this soup is ready in no time and can be served warm or chilled. If served for kids, you can add in some cream and cheese :)) 


Sending this to No Croutons Required event started by Lisa of Lisa's Kitchen, the theme for this month's event is berries. Also sending this to CKF - Tomato guest hosted by Rinku mastermind of Sharmi at Neivedyam also to 15 minutes cooking event by Mahimaa, and finally to WYF : Quick Meal Event hosted by EC. Happy hosting gals :)

Ingredients:
1 can tomatoes
1/2 cup fresh strawberries chopped
1 tbsp brown sugar
1/2 tsp red chili powder
Salt to taste




Procedure:

• Grind together tomatoes and strawberries into a smooth paste.
• Pass through the strainer to remove the seeds
• In a vessel heat this mixture along with salt, sugar and red chili powder.
• Bring it to boil and cook for around 7 to 8 mins.
• Serve hot with salad and bread.

Note: You can increase or decrease the quantity of sugar and chili according to your taste.

Cilantro Stuffed Onions (Bharela Kanda Nu Shaak)

This dish goes back a long time, i was first introduced to this dish during my visit to my aunts place in porbandar during summer vacations.  In Gujarati onions are also known as "Dungri" or "Kanda" and is one of the most important food in our diet. Onions have lots of health benefits including it reduces the risk of forming blood clots which is one of the main cause of heart attack. More info on onions you can find here . We make this dish once in a while as it takes little more time than usual to prepare this dish, but in the end all the efforts are worth while. I usually use small baby onions or small red onions to prepare this dish, avoid using large onions as it will require lot of time for them to get cooked. I love to have this dish with bhakri and jaggery...perfect dinner for a cold evening :) The below recipe serves 4.


Sending this dish to JFI-Cilantro hosted by Cilantro originally started by Indira also sending this to Village Special an event started by Shama. Sending this dish to Mom's Most Favorite Recipe event hosted by Shama as this dish is one of most favorite of my mom..:))

Ingredients for stuffing:
12 to 15 small baby onions or small red onions
1 cup chickpea flour or besan
1/2 cup cilantro finely chopped
1 tsp oil
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp sugar
1 pinch of asafoetida
1 pinch of baking soda
Salt to taste
1 tbsp oil for cooking



Procedure:

• In a vessel mix all the stuffing ingredients well and keep aside.
• Slit the onions vertically and fill in the stuffing, make sure you do not put more pressure or else the onions will come apart.
• Similarly fill in all the onions with the stuffing. There will be little stuffing left dont worry we will be using the same while cooking.
• In a heavy bottom pan, use non stick pan, heat about 1 tbsp of oil and slowly add in the stuffed onions one by one.
• Cover the pan with a dish or a plate and cook on slow heat for about 20 to 25 mins until they are half way cooked. If required add little water in the dish.
• Do stir the onions every few mins just to make sure they dont get burnt. Stir it very carefully so as not to tear then apart.
• Now add in the remaining stuffing masala and again cover and cook for around 20 mins or until done. 
• Serve hot with bhakri or rotis.

This dish is off to Flavors Of Gujarat event by Nayna

Traditional Gujarati Kadhi

Kadhi its a very special dish for me as its my favorite and my mom's best dish, although i love all dishes she prepares :) Kadhi has rich and creamy consistency along with sweet and sour taste. Kadhi is best served with hot mildly spiced khichdi drizzled with lots of ghee :) You can add different veggies too.....my mom's specialty is adding grated potatoes which i have skipped here.

I have prepared this kadhi using the traditional way which my mom and aunts used to prepare. My mom is originally from Porbandar which is a small city in Saurashtra now part of Gujarat. Porbandar is well known as Mahatma Gandhi's birth place. During our summer vacations back in school we always used to visit my masi (mom's elder sis) who lives in porbandar. We all children used to gather and have so much of fun, playing cards and having ice golas were the most important part of our day to day activites :) Porbandar being on the sea side is always very cooler even during summer, evenings are pleasant and nights are cold. During these nights we used to enjoy having hot khichdi kadhi along with onions and buttermilk. Simple and satisfying meal after playing so hard the whole day :) Sending this dish to Village Special Recipes event hosted by Shama and to Festive Food : Summer Treat event by Priti.

The recipe below will serve 4.

Ingredients:
1 cup yogurt
3 tbsp besan or chickpea flour
1/2 tsp turmeric powder
Salt to taste
2 green chillies chopped finely or sliced in middle
1 tsp grated ginger(I used ginger paste)
1 tsp sugar or small piece of jaggery(I used jaggery)
3 cups of water


For Tempering:
1 tsp oil
1 tsp ghee
2 whole dry red chillies
1 generous pinch of asafoetida
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
7-8 curry leaves
1 small piece of cinnamon
4-5 whole cloves
Coriander leaves for garnishing





Procedure:

• Mix together curd, besan, salt, turmeric, ginger, jaggery and water in a bowl.
• Using a hand blender mix it well.
• Heat the kadhi on medium heat until it comes to simmer, boil it for 2 to 3 mins.
• For tempering in a seperate vessel, heat oil and ghee, when hot add in cumin seeds, mustard seeds, fenugreek seeds, red chillies, asafoetida, cloves, cinnamon and curry leaves.
• As soon as the seeds start to splutter and you get a nice aroma add these to the kadhi mixture.
• Cook the kadhi on medium heat for about 5 to 8 mins.
• Garnish with coriander and serve hot with khichdi

This dish is off to Flavors Of Gujarat an event by Nayna

Baked Sweet Potato Chips

Sweet potato, a tuberous root vegetable belonging to the same family of plants as the morning glory, is a particularly popular food in the southern United States. Sweet potatoes, native to Central America, are considered a staple in many countries and have been cultivated in Southern states since the 16th century.Nutritionally, sweet potatoes are an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid.

We always prepare sweet potato during fasting, usually mom deep fries the sweet potatoes and we enjoy them with salt, pepper and lime. I am very fond of fried foods but due to the fat content i avoid making them and try to use alternative methods like baking and grilling. I made these baked sweet potato chips as an evening snack, its very simple to prepare and takes very less time.

Sending this to WYF Quick Meals event by EC and to 15 minutes cooking by Mahimaa

Ingredients:
1 big Sweet Potato peeled and sliced
1 tsp olive oil
1 tsp lime juice
Salt and Pepper to taste

Procedure:

• Preheat the oven at 200 degrees C.
• Mix oil, salt and pepper in a vessel, add in the sweet potatoes and mix well.
  
• Line a baking dish with foil paper or parchment paper and bake the sweet potatoes for 10-12 minutes.
• Serve them with sauce or add in little lime juice and munch them just like that :)