Tag Archives: sweet potato

Sweet Potato and Broccoli Soup

I am making this again for dinner tonight, as I find that sweet potato works well with broccoli.

The recipe is the same as for the pumpkin and broccoli soup. Just replace the pumpkin with 1 large sweet potato, peeled and chopped fine.

This is very nice too. I am going to make some simple scrambled eggs with this , the way I saw Nanda’s Ma make them once when Indira and I visited them in Amsterdam many years ago.

Advertisement

Leave a comment

Filed under Soups

Baked Sweet Potato Chips

I just love the color of these.

Sweet potato is a vegetable that always brings back memories of holidays in my grandparents’ village in Rajasthan. If I remember the process right – Biji, my maternal grandmother, would leave whole sweet potatoes (shakarkandi in Hindi) in the coal/wood-fired angeethi in her kitchen overnight, and the dying but still hot embers would cook it to perfection by the next morning. I remember we’d eat them straight out of the angeethi, without adding anything and I just loved that smoky, sweet taste.  Which is why I never did take to the chaat that many people, including my mother, make with this vegetable since it  involves adding lime juice to the cooked cubes of sweet potato. That spoils the natural sweetness of the vegetable, IMO.

But ever since I ate baked parsnip chips at a school mums’ lunch once, and baked sweet potato fingers at Jenny’s some months ago, I have been thinking I ought to try and bake sweet potato too, since I discovered that this way of cooking also brings out the vegetable’s wonderful taste and sweetness.

I had been forgetting to get around to it though so Shri – he loves those old-style roasted sweet potatoes too –  decided,I guess, to take matters in to his own hands and bagged a couple of sweet potatoes one day some weeks ago when he was shopping with me, saying  “these are for roasting/baking”

Well I am glad he did – these chips were yummy 🙂

astoramachipsvihaanaloovadas 036

Sweet Potato Chips

2 sweet potatoes

2 tablespoons of sunflower oil

some sea salt to taste

Peel the sweet potato and cut in to 5 cm thick slices. Sprinkle the salt on these and leave for 5 minutes. In the meanehile heat the oven to 22o degreesC. Now add the oil to the sweet potato slices, toss well, spread in a single layer on a baking tray and cook at the top of the oven till they are soft (they will cook quicker than regular potato chips). Turn over once, halfway through cooking.

Really nice, loads of natural flavor. We had them with steamed salmon and  olive bread.

Leave a comment

Filed under Starters and Snacks, Versatile Accompaniments

Indira’s favorite Red Bell Pepper,Carrot(or pumpkin or orange sweet potato), and Tomato Soup

This past Sunday, we were eating dinner when Indira said, “can you tell me how you made this soup because I’d like to make it when I am a big girl”.

Well that is what this blog is supposed to be for, I thought so here’s the recipe for this soup, which actually looks quite pretty sitting in it’s bowl since it is a gorgeous red-orange color.

Ingredients: (to serve 4)

1 red bell pepper

3-4 medium sized carrots, or 2 small sweet potatoes, or a about 200 gms of pumpkin

2 small (or 1 large) leeks

2 pods of garlic

3 large tomatoes

3 tablespoons of olive oil

Discard the hard part of the leeks, and chop the rest, after washing it carefully. Chop the garlic too.

In a large casserole/pressure-cooker, warm the oil and then add the leeks and garlic. Sweat these down gently, making sure not to let them brown or burn.

Next, add the red pepper and sweet potato or carrots (all chopped in to fairly small pieces) to the leeks and garlic mixture, and cook together for 10-12 minutes, turning frequently, till the vegetables start to really glisten and look soft. Then add the tomatoes (chopped), salt, and cook till the tomatoes start to break down.

Now add about half a liter of water, and then pressure-cook the vegetables so that they cook down thoroughly.

Blend the vegetables after waiting for them to cool down a bit, and then strain the mixture through a sieve to discard the seeds/skin etc.

Voila, le soup !

You could add a little bit of milk  to the soup before serving it, to give it a nice creamy taste.

Do add some black pepper too; this aids with digestion (this is one of my mom’s fundas; may or may not be true but I play safe and grind some in to each bowl).

This is a real hearty filler; all you need to make it a complete meal is a loaf of some wholesome bread, and scrambled eggs or grilled fish on the side if you like. Our preferred accompaniment is a loaf of corn bread; I will post that recipe as well, one of these days, should Indira want to make her own bread too !!

Leave a comment

Filed under Soups