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Every video we post, the most asked question is ‘Where is Anuja NOW?’
So we figured, why not just answer it in a video ðŸ˜
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Sweet potato pies show up more than often at Thanksgiving spreads or potlucks but why not change it up a bit this season? Try this scrumptious Sweet Potato Crumble… tender sweet potatoes topped with a crispy pecan, oats and coconut crumble. The other reason we love this recipe is because it can be made Vegan very easily – just switch out the Ghee for Coconut Oil.
For a cute presentation, make it in individual ramekins and watch their jaws drop!
A special thanks to Kavita from ‘Salt…as needed’ (http://saltasneeded.com/) for sharing this recipe.
Prep Time: 15 minutes
Cook Time: 20 minutes
Bake Time: 30 minutes
Serves: 6
Ingredients:
Sweet Potatoes – 1 lb, washed, peeled and cubed
Ghee – 1/3rd cup (Coconut Oil for Vegan alternative)
Cinnamon Sticks – 3
Thyme – 10 sprigs approximately
Dried Red Chilli – 1, optional but highly recommended
Salt – a pinch
Oats – 1/3rd cup, roughly crushed
Desiccated Coconut – 1/4 cup
Pecans – large handful, roughly crushed
Brown Sugar – 1/4 cup
All Purpose Flour – 2 Tablespoons
Method:
1. Wash, peel and cube the Sweet Potatoes to equal sizes.
2. In a skillet, heat Ghee (or Coconut Oil) and add in the Cinnamon Sticks, Thyme and Dried Red Chilli.
3. Once the Ghee has heated up, add in the cubed Sweet Potatoes and sprinkle with a pinch of Salt.
4. Mix well and allow all the Sweet Potato cubes to be coated with Ghee.
5. Cover the skillet with a lid and allow the Sweet Potatoes to cook.
6. Stir often and cook till the Sweet Potatoes are soft but not mushy. They need to retain their shape.
7. Once cooked, transfer only the Sweet Potatoes to a pie dish for serving.
8. Discard the Cinnamon Sticks, Red Chilli and the sprigs of Thyme.
9. Save the Ghee (or Coconut Oil) in the skillet for the crumble.
10. Spread the Sweet Potatoes in the dish and flatten them without pressing on them.
11. Preheat oven at 375 degrees F (approx 190 degrees C)
12. In a mixing bowl combine Oats, Coconut, Pecans, Brown Sugar and All Purpose Flour.
13. Pour in the leftover Ghee from the skillet into the bowl and mix it very well.
14. Evenly spread the crumble over the Sweet Potatoes.
15. Place in the pre-heated oven for 25-30 minutes till see a little golden edges.
16. Remove from the oven and serve hot with some ice-cream or just plain whipped cream.
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Whether you spend hours in the kitchen or simply do light cooking, there’s always a chance that you’ll get some oil splatter on your clothes. You’ll want to see this simple trick to remove those pesky oil stains from your clothes.
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Eggplant lovers rejoice!!
We have noticed that there are folks who love Eggplants and then there are ‘others’! If there is a recipe that can convert the ‘others’ to Eggplant Lovers, then this is it!!!
With the perfect balance of spices and flavors, this stuffed baby eggplant recipe will tantalize anyone’s taste buds. The buttery eggplants are coated in a savory sauce, perfect with rice and/or chapati!
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 5-6
Ingredients:
Baby Eggplants – 1.5 lbs
Chickpea Flour (Besan) – 2 Tablespoons
Toasted Sesame Seeds(Til) – 2 Tablespoons, corse ground
Ground Roasted Peanuts (Mumfali) – 4 Tablespoons
Coriander Powder (Pisa Dhaniya) – 1/2 Tablespoon
Cumin Powder (Pisa Jeera) – 1/2 Tablespoon
Turmeric Powder (Haldi) – 1/2 teaspoon
Red Chilli Powder (Lal Mirchi) – 1 teaspoon or to taste
Kashmiri Chilli Powder – 1 teaspoon
Garam Masala – 1 teaspoon
Salt – 1 teaspoon or to taste
Sugar – 1/2 Tablespoon
Coconut Oil – 1/2 Tablespoon
Coconut Oil – 3 Tablespoons
Mustard Seeds (Rai) – 1/2 teaspoons
Asofoetida (Hing) – 1/4 teaspoons
Ginger – 1 Tablespoon, minced
Garlic – 1 Tablespoon, minced
Green Chillies – to taste, chopped
Curry Leaves – sprig
Water – 1.5 Cups
Medium Tomatoes – 2, chopped
Method:
1. Wash and wipe dry the Eggplants.
2. Trim off the extra long stems.
3. Cut the Eggplants thru the middle but not all the way.
4. Turn the Eggplant 45 degrees and make another slit, again not all the way. This way the Eggplant is still joint closer to the stem.
5. Keep Eggplants aside and prep the spices in a separate bowl.
6. In a bowl, combine Chickpea Flour, Sesame Seeds, Peanuts, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chilli Powder, Kashmiri Chilli Powder, Garam Masala, Salt, Sugar, and 1/2 Tbsp Coconut Oil.
7. Mix well so there is no dry spices visible.
8. Gently open the slits of the Eggplant and stuff with the spaices.
9. Turn 45 degrees and stuff the other slit of the Eggplant.
10. Gently yet firmly press the spices in and place in a plate.
11. Repeat and stuff all the Eggplants.
12. In a large wok heat 3 Tbsp Coconut Oil on medium heat.
13. Once the Oil is hot, add the Mustard Seeds in and allow them to pop.
14. Add in Asofoetida, Ginger, Garlic, Green Chillies and Curry leaves – in that order.
15. Allow the Ginger and Garlic to get a golden brown and then, very gently, add in the Eggplants.
16. Again, very gently toss the Eggplants and ensure they get coated with Oil.
17. Cover and allow them to cook for 3 to 4 minutes.
18. Remove the lid, toss gently and cover for another 3 to minutes.
19. Remove lid again and add in Water and Tomatoes.
20. Toss gently, close the lid and cook till the Eggplants are tender. Stir in between.
21. Check if the Eggplants are done by poking a knife into the Eggplants and if it pierces thru without resistance, it’s done.
22. Increase the flame and allow the gravy to thicken up.
23. Once it’s reached the desired consistency, remove from the flame and transfer to a serving platter.
24. Garnish with Cilantro and a top with a squeeze of Lime.
25. Serve hot with Rotis, Chapatis, Naans, Puris or just simply, bread.
Tips:
1. Try to pick similar size eggplants so they cook simultaneously.
2. Diabetics can easily omit the sugar in the recipe.
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Try this easy dessert hack for your next party or get-together. It combines two favorites: Paan (the most delicious after dinner mouth freshener and digestive aide) and Vanilla Ice Cream (no introduction needed). Its the perfect make ahead dessert so you can make it a day or two ahead and forget about it. This paan ice cream will be ready for your guests at dessert time!
Prep Time: 5 minutes
Cook Time: NIL
Set Time: 3-4 hours
Serves: 4 approximately
Ingredients:
Pre-made Paan – 1
Softened Vanilla Ice Cream: 2 cups, approximately
Mukhwaas (Mouth Freshner) – a few pinches
Method:
1. Cut the pre-made Paan into a blender.
2. Add in approximately 1/4th cup of Vanilla Ice Cream and blend well.
3. Transfer contents to a dish and add in the balance of the Ice Cream.
4. Fold the Paan mix into the Ice Cream.
5. Cover with plastic wrap and freeze for a couple of hours.
6. Remove from the freezer and mix the Ice Cream to aerate and mix Paan bits that may have settled at the bottom. Try not to over-mix.
7. Cover with plastic wrap and put it back in the freezer for another couple of hours.
8. Remove when ready to serve with a sprinkle of Mukhwaas.
Tips:
1. The amounts are approximate, you can increase and decrease the amounts depending on the intensity of Paan flavor you like.
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ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
