Chat with a sweet twist

Ingredients

2 large potatoes

2 medium sweet potato (shakarkand)

4 tbsp melted butter

4 tbsp mint leaves (phudina) chutney

1/2 cup khajur imli ki chutney

1 cup curds (dahi) , beaten

1/4 tsp black salt (sanchal)

1/2 tsp roasted cumin seeds (jeera) powder

1/4 tsp chilli powder

salt to taste

For The Garnish

1/2 cup chopped spring onions

Method

Parboil the potatoes and sweet potatoes in salted water. Peel and cut into large cubes.

Thread the potato and sweet potato cubes alternately onto skewers.

Brush them with a little melted butter and cook over a charcoal or electric barbecue till they are evenly browned (approx. 3 to 4 minutes) on all sides.

Drain on absorbent paper and place in a serving dish.

Top with the phudina chutney, khajur imli ki chutney, curds, black salt, cumin seeds powder, chilli powder and salt.

Serve immediately garnished with radish and spring onions.

Sweet potato halwa

Ingredients

3 medium sized sweet potatoes

1 tsp ghee

3/4 cup milk

4 tbsp sugar

1/4 tsp cardamom (elaichi) powder

a few saffron (kesar) strands mixed with 1 tbsp milk

2 tbsp chopped mixed nuts (almonds , cashewnuts , pistachios etc.)

Method

Clean and wash sweet potatoes and pressure-cook for 3 to 4 whistles.

Peel and mash the sweet potatoes and keep aside.

Heat the ghee in a non-stick pan, add the mashed sweet potatoes and sauté on a medium flame for 2 to 3 minutes.

Add the milk, ½ cup of water, sugar and cardamom powder, mix well and simmer for 1 to 2 minutes, ensuring that the mixture has little liquid remaining and not completely dry.Garnish with mixed nuts

Sweet potato pav

 Ingredients

 1 large sized sweet potato (shakarkand)

1 cup besan (Bengal gram flour) to make batter

1 cup chopped spinach (palak) or fenugreek (methi) leaves

salt to taste

turmeric powder (haldi) to taste

chilli powder to taste

cumin seeds (jeera) to your taste

oil for frying

3  pavs

2 tbsp lemon juice

cheese slices (optional)

Method 

Peel the skin off the sweet potato and boil it in pressure cooker/microwave till soft.

Mash the potato mixture (after draining the excess water )and add 1/2 cup chopped spinach/methi leaves and ingredients in

Make sure all are mix together well.

Prepare medium consistency of chickpea batter using water and salt.

Add another 1/2 cup spinach/methi leaves to this batter.

Make big balls of the sweet potato mixture and dip it in prepared batter to deep fry it.

Once fried,let the vada cool down.

Get fresh pau and butter it both sides to be toasted on tava.

Optionally add slice cheese to hot pau so it gets melted.

Add the prepared vada in between your pau with your favourite chutney/ketchup

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