Friday, February 29, 2008

Ratalyacha Kees

What if you want to make sabudanyachi khichdi without sabudana? Well, you can replace sabudana with grated sweet potatoes or plain potatoes and proceed. What do you get? Ratalyacha ( or batatyacha) kees.

Ratalyacha Kees
2 -3 sweet potatoes, peeled, grated
salt to taste
sugar to taste
1/4 cup roasted, peeled, unsalted peanuts, crushed

tbsp oil or ghee
1/2 tsp cumin seeds
2 green chilies, chopped

2 tbsp lemon juice, freshly grated
1 tbsp coconut, freshly grated
1 tbsp cilantro/coriander leaves, chopped

1. Wash, peel and grate the sweet potatoes.
2. Heat oil/ghee in a kadai.
3. Add cumin seeds and green chilies.
4. Add grated sweet potatoes. Cover with a lid.
5. Let it cook for about 20 minutes or till done on a low flame.
6. Add some crushed & powdered peanuts, salt and sugar to taste.
7. Garnish with lemon juice, coconut & coriander leaves.

Note -
1. The sweet potatoes that we get here are orange in color. Hence it looks as if I have made "carrot kees". But the kees made from the Indian sweet potatoes is always creamish/beige in color.
2. You can use potatoes to make above kees too.

Since both Sia and Dhivya have included "sweet potatoes" in their potatoes event,
This post is my contribution to Sia's "Ode to Potatoes".
This post is my contribution to DK's "Potato Fe(a)st".


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