Sweet potato hashbrown/ Ratalyache kees
Some recipes are so simple that you dont qualify them for your blogs until there is a theme that makes you rattle your brain to dig out the simplest thing from your repertoire.
Maharashtrian household kitchen have a million food recipes for fasting days. Most of them use standard ingredients but each dish stands out on its own. Most communities fast on special days during the year, and at times , there is one day a week when people fast for religious reason.
Growing up, I remember days that my mother did not fast- that is when there were no special days. Of the 7 days in a week, she fasted on monday, tuesday, thursday and saturday. Each for different Gods. While it may sound unfair or orthodox, it was simply way of life for her. Fasting is not very cruel , as I told you earlier, we have mastered so many recipes that we hardly felt sorry about eating sabudana khichdi, sabudana wada, or the kees. The longer term impact was horrible , considering her body was depleted of essential salts and minerals that none of these foods provide. But that is for some other blog. I try not to look at food as source of potassium, magnesium or sodium and only savour it for its taste. trust me in today's times it is very difficult.
Cutting the long story short, this recipe is simple, doable and likeable any time and across age groups.
Ingredients
1 sweet potato
1 tbsp Clarified Butter/ ghee
1 tspn cumin seeds
2 tbsp roasted peanut powder
Seasonings - salt / sugar
Method
1) Peel the skin of the sweet potato and grate it
2) Put it in a bowl of cold water for 5-10 min
3) In a non stick pan add some ghee if you like, add the cumin seeds and let it crackle
4) Next add the grated sweet potato. Cover and let it cook on low heat for 5-10 min
5) Then add the roasted peanut powder and saute it on high flavor
6) Using a spatula try pressing the potato mixture down flat so as to let it become crispy
Serve hot sprinkle with salt, pepper, sugar or lemon or all things of your choice
Maharashtrian household kitchen have a million food recipes for fasting days. Most of them use standard ingredients but each dish stands out on its own. Most communities fast on special days during the year, and at times , there is one day a week when people fast for religious reason.
Growing up, I remember days that my mother did not fast- that is when there were no special days. Of the 7 days in a week, she fasted on monday, tuesday, thursday and saturday. Each for different Gods. While it may sound unfair or orthodox, it was simply way of life for her. Fasting is not very cruel , as I told you earlier, we have mastered so many recipes that we hardly felt sorry about eating sabudana khichdi, sabudana wada, or the kees. The longer term impact was horrible , considering her body was depleted of essential salts and minerals that none of these foods provide. But that is for some other blog. I try not to look at food as source of potassium, magnesium or sodium and only savour it for its taste. trust me in today's times it is very difficult.
Cutting the long story short, this recipe is simple, doable and likeable any time and across age groups.
Ingredients
1 sweet potato
1 tbsp Clarified Butter/ ghee
1 tspn cumin seeds
2 tbsp roasted peanut powder
Seasonings - salt / sugar
Method
1) Peel the skin of the sweet potato and grate it
2) Put it in a bowl of cold water for 5-10 min
3) In a non stick pan add some ghee if you like, add the cumin seeds and let it crackle
4) Next add the grated sweet potato. Cover and let it cook on low heat for 5-10 min
5) Then add the roasted peanut powder and saute it on high flavor
6) Using a spatula try pressing the potato mixture down flat so as to let it become crispy
Serve hot sprinkle with salt, pepper, sugar or lemon or all things of your choice
Comments
But fasting or no-fasting this is a very healthy & nutritious dish.