Tag Archives: lunchbox recipe

Sweet Potato Paratha with VIDEO

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Sweet Potato Paratha is one such delicious recipe, which made in minutes and also good for lunch box. As they have a sweet taste, it would be liked by most of the kids. I could remember very well during winters; sweet potatoes are available all over the local markets. During Pongal, my mom use to get these sweet potatoes, cook them, peel the skin and we have it as such. It would be yum, but nowadays when I served it the same way my mom served it me, my kids do not want to have it.  

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Health Benefits of Sweet Potato – Sweet Potato is one of the high calorie food with no saturated FATS or CHOLESTEROL and rich in dietary fiber, vitamins and minerals. The Vitamin B6 in them, helps keep the walls of arteries and blood vessels flexible and healthy which allows blood flow freely. It helps in the treatment of anemia and several premenstrual symptoms in women.

Taking this to Fiesta Friday #156 hosted by Angie@thenovicegardener.

Usually I don’t miss to use the seasonal produce, so thought of creating a recipe with sweet potatoes and this resulted in my sweet potato paratha where I served it with Tomato dip and Mushroom potato curry. Let me share the recipe…

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Sweet Potato Paratha

Ingredients:

  • Sweet potato paratha – 2 nos (medium sized)
  • Wheat flour – 2 cups
  • Green chillies – 2 nos
  • Cumin powder – 1 tsp
  • Salt to taste
  • Oil – 4 tbsp

Making of Sweet Potato Paratha:

Preparation:

  • Roughly chop the sweet potatoes to medium size and pressure-cook them for 2 whistles (up to mashing consistency).
  • Finely chop the green chillies and keep it aside.
  • Take the wheat flour in a wide mouth bowl, make a well in the center, pour ½ cup of water, and knead the flour to a dough.
  • Pour water little by little and knead the flour to dough.
  • Finally pour a 1 tbsp of oil and knead the dough for 15 mins.
  • Cover it with a damp cloth and let it rest for 15 to 20 mins.
  • Meanwhile, remove the lid from the pressure-cooker when the pressure subsides.
  • Drain the water, peel the skin and transfer the sweet potatoes to a wide mouth bowl.
  • Add the cumin powder, salt and green chillies, mash them to a paste.
  • Divide the dough to a medium size ball, dust the surface and flatten the rolled balls.
  • Place a small portion of the mashed sweet potato and again roll the dough to a ball.
  • Dust the surface with flour and gently flatten the rolled-out dough.
  • Heat a tawa, rub the tawa with oil, place the flatten dough, drizzle oil along the sides of the paratha.
  • Cook in medium flame by swapping both sides, until they turn golden brown in color.

Serve hot with Tomato Dip and any gravy or curry. I have served it with Mushroom Potato curry.

 

 

Schewzan vegetable fried rice

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I would start hunting for some vegetarian recipes on Wednesday evening for Thursday lunchbox filling (Thursday are always veg in my home for sai baba).  Likewise when I was going through my wordpress reader found out this recipe by my blogger friend – swapna karthi. When I found all the ingredients in my home, I was about to prepare this for my kids and hubby’s lunch box. Let us move on to the recipe…

Schewzan vegetable fried rice

Schewzan vegetable fried rice

Ingredients:

  • Carrots – 1 no
  • Capsicum – ½ cup (mixed all colours)
  • Onion – 1 no
  • Cabbage – ½ cup
  • Schewzan sauce – 1 tbsp
  • Pepper powder – ½ tsp
  • Ajinomoto – a pinch
  • Basmathi / Long grained rice – 2 ½ cup
  • Fennel seeds – ¼ tsp
  • Salt to taste
  • Olive oil – 4 tsp

Preparation:

  • Wash and drain the basmathi rice. Keep it aside.
  • Heat a heavy bottomed vessel with water. Bring it to boil and put the rice. Cover and cook for 80%.
  • Drain the water from the rice and keep it aside.
  • Finely chop the onions, peel and chop the carrot, cabbage and capscium lengthwise.
  • Heat olive oil in a kadai. Put the fennel seeds, wait till it crackle.
  • Put all the vegetables and saute them for 5 mins, followed by schezwan sauce and salt till the veggies get well fried.
  • Put the boiled rice and saute them well with the veggies.
  • Sprinkle the pepper powder and ajinomoto.
  • Check for salt, if needed sprinkle the salt and continue sauting till the rice gets blend with the veggies.

Serve hot with Tomato sauce. I have accompained this with tomato sauce and roasted pototoes.