Geetha's Kitchen

Recipes tagged “Sweet Potatoes”

Showing posts with the label Sweet Potatoes

Qinoa Bowl With Marinated Tofu & Spicy Chickpeas

December 11, 2019

This protein-packed Quinoa Bowl is so full of tasty ingredients that each bite is a treat! Marinated Tofu and the Seasoned Chickpeas could stand alone as starters, snacks or side dishes; so I often double the quantities so there is plenty for extras and for another recipe. This recipe is great for batch cooking; make the components in double or triple quantities as desired so you can mix and match for a few meals. The tofu, chickpeas, and roasted veggies maybe added to pasta or salads to change them up. NOTES: Instead of the quinoa, other favorite grains like farro, brown and wild rice, millet, or a combination of grains maybe used. Marinate Tofu and Chickpeas at least 30 minutes or up to 24 hours ahead. If marinating more than 30 minutes to 1 hour, reserve them in the fridge until needed. 4 Servings INGREDIENTS: Marinated Tofu: ½ teaspoon Chinese type sesame oil 1 tsp Sriracha type hot sauce 2 tsp thyme 1 tsp paprika ½...

Sweet Potatoes With Spicy Streusel (Shakkara Valli Kizhangu Poduthul)

July 20, 2012

Cream colored sweet potatoes work best for this dish; the orange ones with their higher moisture content get a bit mushy. Serve this delicious dish as a side dish with freshly cooked rice, Simple or Authentic Sambar or any kind of kuzhambu like Whole Mung With Basella for a lovely meal. I like them as a nice snack too! 2 - 4 Servings Ingredients: 2 large Cream colored Sweet Potatoes 1 pinch Turmeric 1 Tbsp uncooked raw rice 1/2 tsp Fenugreek Seeds 1 or 2 dry Red Chile 1/2 tsp Sea Salt Thalippu/Tadka: 1 tsp Oil 1/2 tsp Brown Mustard seeds 1 Tbsp split, skinless Urad dal 1 or 2 hot green or red chile 1 pinch Asafetida 1 stem fresh Curry Leaves, minced Method: Dry roast the rice, fenugreek and dry chiles in a small pan until rice is golden and slightly puffed; cool and then grind coarsely. Wash and trim the sweet potatoes; it is not necessary to peel them but you may if you wish. Cut them into 1/2" chunks/cubes. Heat the oil in a...

Arugula & Sweet Potato Curry

May 25, 2012

Imagine arugula in a curry! - I was amazed at how lovely this curry turned out; the peppery and pungent arugula became quite demure and mellow when cooked. It is delicious served with rice, any rotis, or just dal if you are wanting to keep your caloric intake low; I served it with theplas and chana dal . If you are not convinced to use arugula, other greens may be used instead. For a mild curry, remove the cores from the chiles or eliminate them altogether. You can also reduce the amount of Sambar Powder to 1 or 2 tsp. Ingredients: 1 Tbsp Oil 1/2 tsp Mustard Seeds 1 Tbsp Urad Dal 1 pinch Hing/ Asafetida 1/2 tsp turmeric 1 small Onion, chopped 2 hot green (Serrano/jalapeno) chiles, minced 2 medium Sweet Potatoes, diced 1 medium Red or other colors Bell Pepper, diced 3-4 cups Arugula (~ 6 oz), coarsely chopped 1 Tbsp Sambar Powder Method: Heat the oil with the mustard seeds and urad dal until mustard starts popping. ...

Simply Saag Aloo (Greens with Sweet Potatoes)

February 26, 2012

A South Indian take on a traditionally North Indian dish using America's Southern Greens - Simply Saag Aloo is just simply yummy! Typically regular spinach and potatoes are used to make this dish. Although I used a mixture of kale, collards, mustard and turnip greens, other leafy green veggies such as chard, beet greens, Malabar spinach, etc may be substituted. I also substituted cream colored sweet potatoes for the regular. Roasting the sweet potatoes adds a delicious smoky layer to the flavors. When using hardy greens like kale, pureeing tames them producing a velvety texture. Ingredients: 1 lb Mixed Greens, finely chopped 1 Serrano/Jalapeno Chile, blossom end slit 1/4 tsp Turmeric 2 medium Cream colored Sweet Potatoes, diced 2 tsp Coconut Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp split, skinless Urad dal 2 dried Red Chiles Sea Salt to taste Method: Coat the diced sweet potatoes with 1 tsp of the oil, a pinch of salt and turmeric; roast in a 400 degree oven until tender and sligh...

Mess of Greens Soup

January 20, 2012

Mess of Greens Soup "Mess of greens" conjures a large pot of luscious leafy veggies cooked to perfection Southern style - Yum :D. I had a large bag of "Southern Greens" (a mix of collards, turnip greens, mustard greens, kale, spinach, etc) and wanted to make soup for a chilly day. The greens cooked up luxuriously succulent and we had a hearty and delicious Mess of Greens Soup! Oh, to add to the southern-ness, I added smoked paprika for its er, smokiness :) and a couple of sweet potatoes too; the sweetness of the potatoes perfectly complemented the strong greens without making it sweet. I also put in some freshly cooked red kidney beans. The result was really a nice balance between the greens and sweet potatoes with the beans adding to the heartiness . Mess of Greens Soup is a meal in a bowl - with all the veggies :) and protein-rich beans, you really don't need anything else. You can use a pound of any greens in any combination you like. And a word abo...

Sweet Potato Chutney With Roasted Dals

November 25, 2011

Kozhakattais & Sweet Potato Chutney This deeply sunset colored chutney is a delicious addition to any meal; it is a very gratifying result of my experiments to incorporate more veggies into chutneys in place of coconut. I love coconut, but am trying to cut down fats. The dals add toasty flavor and richness to the chutney. The fresh red chiles available in autumn impart zing and enrich the color of this beautiful chutney made with the deep orange colored sweet potatoes sold as "yams" in the United States. If fresh red chiles are unavailable, use dry red ones; if using dry chiles, add them to the hot oil first and toast along with the dals. You can spice it up by adding more red chiles if you wish. About 2 cups Ingredients: 1 medium Sweet Potato (Yam) 1 tsp Oil 2 Tbsp Chana Dal 2 Tbsp Urad Dal 1/4 tsp Fenugreek Seeds 1 pinch Asafoetida 3 stems Fresh Curry Leaves 1/4 cup fresh Coconut (or 2 Tbsp dry, unsweetened) 4-6 fresh hot Red Chiles 2 marble-sized lumps dry Tamarin...

Autumn Splendor Roasted Vegetables

November 22, 2011

Autumn Splendor! Happy Thanksgiving Everyone! I hope that you are blessed with abundance, peace and joy on Thanksgiving day and everyday! Autumn splendor roasted veggies will remind one of the gorgeous deciduous trees whose leaves exhibit brilliant colors in the fall - they are beautiful! Roasting the veggies seem to concentrate their sweetness and flavors. I add some roasted tofu to make it hearty. I use both cream and orange fleshed sweet potatoes for this colorful dish. Absolutely delish! This wonderfully trouble free dish never ceases to amaze - everyone loves it! Served with a bowl of Butternut / Pumpkin soup or Broccoli / Corn chowder, it makes a very filling and nutritious meal. The last time I made it, Keeshu even made a wrap with the leftovers!! Ingredients: 1 recipe Roasted Tofu (optional) 1 Tbsp Extra Virgin Olive Oil 1/4 tsp Turmeric Freshly ground Black Pepper Cayenne (red Pepper) (optional) 4 Fresh Rosemary sprigs 6 Fresh Thyme sprigs 1/2 tsp Sea Salt 2 Sweet...

Sweet Potato Chutney

August 04, 2011

Sweet Potato Chutney is a delicious and healthy chutney especially for those who want to reduce the amount of coconut in their diet - the sweet potato replaces most of the coconut! Lime/lemon juice is preferable as it keeps the chutney light colored; but tamarind is perfectly acceptable too. Use either the cream colored or the orange colored sweet potato - both are good :D. I use green chiles and lime juice with the cream colored potato and red chiles and tamarind with the orange ones aka "yams". Paji's mom used to say that many restaurants use cheaper sweet potatoes instead of the more expensive coconut to reduce their cost; I believe it a delicious way to reduce fat in the diet :D. Cream-colored Sweet Potato Chutney Ingredients: 1 medium Sweet Potato 2 Tbsp fresh or frozen Coconut, grated 1 or 2 Fresh Hot Green/Red Chile 1 sprig fresh Curry Leaves Lime/Lemon Juice or Tamarind 1/2 tsp Sea Salt Tadka/Thalippu: 1 tsp Oil 1/2 tsp Mustard Seeds 2 dry Red Chilies 2 tsp Chan...

Sweet Potatoes With Lankan Spices

June 26, 2011

I made this curry using Jaffna curry powder, a lovely and generous gift from Mae. Jaffna curry powder is hot, dark, and handsome;D - it is a unique blend of darkly roasted spices typically a bit hotter than other curry powders. Try sweet potato curry as an alternative to the traditional one using regular potatoes as a side dish or a filling for samosas or dosas. Although you can use any type of sweet potatoes, cream colored ones and the variety called Japanese Yam yield a drier curry more suitable for stuffing samosas. Or use a combination of the various types. For more on sweet potatoes and yams, see this post . Jaffna curry powder is available in the Sri Lankan section of groceries in Indian markets; but if it is unavailable, use another spice mix such as kuzhambu podi , sambar powder , or regular store-bought curry powder. Ingredients: 2 large Sweet potatoes 1 Tbsp Oil 1/2 tsp Brown Mustard seeds 1 Tbsp Chana Dal 1 Tbsp Urad Dal 1 stem fresh Curry Leaves, cut into a chiffonade 1 l...

Sweet Potato Pie (Crust/Egg/Gluten, Dairy, & Fat-free)

December 08, 2010

I have wanted to make Sweet Potato Pie ever since I read the book "The Yearling" a very long time ago. I was intrigued not only by the idea of a pie made with sweet potatoes, but also the character of the mother who gives up her share of pie! Wow! I remember Amma, my mother, holding back quietly, generously, and graciously so that everyone could enjoy more; I neither realized that nor even noticed until I was older. Mothers are amazing! Scrumptious Sweet Potato Pie is a great alternative for pumpkin pie as sweet potatoes are available year around. Use the orange-fleshed sweets labeled "yams" for best color; bake/roast them whole for the best flavor. You can make it vegan by adding coconut, soy or other types of milk in the place of regular milk. Without a butter/shortening/oil-laden crust, it has minimal fat. Crust-free, gluten-free and fat-free, it is also guilt-free! I made it for the holiday weekend and it was gobbled up very quickly :-). Notes: I ...

Gratin: Potatoes, Butternut Squash, And Sweet Potatoes With Leeks & Fennel

December 14, 2008

Gratin is a wonderful and absolutely delicious make-ahead dish perfect for pot-lucks and parties. The vegetables are layered like a lasagna with the fragrant leeks and fennel and some cheese strewn between each layer. It is even better reheated the next day; so do make some extra :). I love to make this particular combination of autumn veggies for our Thanksgiving or Holiday dinner. The hot gratin is lovely served over the greens - which wilt and add another dimension to the taste sensation. It can star as a great starter too. 8 - 10 servings Ingredients: 1 large Potato 1 large Zucchini 1 large Sweet potato or Yam 1 small Butternut Squash Filling: 3 large Leeks 2 medium bulbs Fresh Fennel 2 cloves regular or 1 clove Elephant Garlic 2 Tbsp Each chopped fresh Parsley, Marjoram, and Thyme (+ extra for garnish) 1/2 tsp Salt Freshly ground Black Pepper 2 oz. Vegetarian Provolone, Fontina, or Mozzarella Cheese 2 oz. grated Vegetarian Parmesa...