- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
- PREP 30 mins
- COOK 30 mins
- READY IN 1 hr
Mashed Potato Fritters
- Mashed Potato 1 and 1/2 cup (4 or 5 medium potatoes boiled n mashed)
- Onion 1 medium(finely chopped)
- Carrot 1 small(shredded)
- Cilantro 5-6 sprigs(finely chopped)
- Ginger 2 tsp(finely chopped)
- Besan Flour/Gram Flour/Kadalai Maavu 1 cup
- Rice Flour 2 tbsp
- Chili Powder 1/2 tsp or to taste
- Hing a pinch
- Fennel seeds 1/2 tsp
- Salt to taste
- Water 1 tbsp
- Boil potatoes, then peel the skin and mash it well using potato masher or spoon n keep aside.
- In a bowl, add mashed potato, finely chopped onions, cilantro, ginger, n shredded carrots and mix everything well.
- And in another bowl add all dry ingredients, gram flour, rice flour,salt,chili powder and hing mix well then add the dry ingredients to the potato mixture and combine well.
- Sprinkle water and mix well to a tight dough(will be bit sticky, thats ok but not too much of moisture).
- Now heat oil in a wok/kadai, when its get really hot, pinch a small amount of dough slightly flatten it using finger tips and drop it hot oil.
- Fry in medium high heat, after 1 or 2 minutes turn other side and fry till it turns light golden brown and crisp.
- Once done remove from the oil using slotted ladle and drain the excess oil in paper towel.
- Do repeat the same for all remaining dough.
- That's it...yummy n crispy Potato Fritters ready. Serve With any desired sauce or simply enjoy with ketchup and a cup of Masala Chai or Espresso Coffee.
Instead of chili powder, u can use finely chopped green chilies.
U can also add any desired chopped or grated vegetable to this fritters, like broccoli,cabbage,cauliflower,spinach,beets,etc.
After frying a batch of fritter, wait for a minute to get oil hot again n then start dropping the second batch and fry in medium high heat.
Do not add water than the mentioned amount to the dough mixture, moisture from the potato, onion n carrots itself enough to bind.
If u add more, your fritters won't turn crisp n also it absorbs more oil n turn soggy.
I tried baking these fritters but it doesn't come out well...besan inside the fritters didn't get cooked well, wasted 6 patties :(
Didn't tried toasting it in tawa/griddle as i don't want to waste the stuff again.
Wild Rice, Farro, and Tangerine Salad
- 4 sprigs thyme, divided
- 4 cups low-sodium vegetable broth, divided
- Kosher salt
- 1 cup wild rice
- 1 cup farro
- 4 tangerines or 2 oranges
- ¼ cup vegetable oil
- Freshly ground black pepper
- 4 scallions, green parts only, thinly sliced
Bring 2 thyme sprigs, 2 cups broth, and 1 cup water to a boil in a medium saucepan. Add a pinch of salt, then rice; reduce heat to medium-low and cover. Cook until liquid is absorbed and rice is tender, 40–45 minutes. Remove thyme and let cool. Drain, if needed.
Meanwhile, cook farro in another medium saucepan, using remaining 2 thyme sprigs, 2 cups broth, and 1½ cups water and cooking 35–40 minutes.
Using a sharp knife, cut all peel and white pith from tangerines; discard. Working over a large bowl, cut between membranes to release segments, placing segments in a small bowl. Squeeze juice from membranes into large bowl (you should have about ½ cup juice); discard membranes.
Whisk oil into tangerine juice in large bowl; season with salt and pepper. Add tangerine segments, wild rice, farro, and scallions and toss gently to coat; season with more tangerine juice, if desired.
- 2 1/2 pounds tender green beans, trimmed t
- 3 bunches scallions, trimmed with 1-inch green tops still attached, halved lengthwise
- 6 large garlic cloves, each cut lengthwise into 4 slices
- 1/2 cup olive oil
- 2 tablespoons fresh sage leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- Freshly ground black pepper
Preheat oven to 375°. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.
Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)
- Prep Time: 10 min(s)
- Cook Time: 50 min(s)
- Total Time: 60 min(s)
- Servings: 8-10
- 1 1/2 cups coconut milk
- 4 tablespoons raw turbinado sugar, divided
- 2 tablespoons molasses
- 1 1/2 teaspoons curry powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 2 lbs peeled sweet potatoes, sliced into 1/16" (or thinner) slices
- Kosher salt
- Freshly ground pepper
- Optional garnish: 1/3 cup toasted chopped pecans
- Heat a small sauce pan on medium high heat.
- Add the coconut milk, 3 tablespoons raw turbinado sugar, molasses, curry powder, cinnamon, nutmeg, and cardamom.
- Stir the sauce until the sugar has dissolved. Turn off the heat and set aside.
- Preheat the oven to 375 degrees F and spray a 8x8" casserole dish with non-stick spray.
- Place a layer of sweet potato in an overlapping pattern in the baking dish and lightly season with salt and pepper.
- Drizzle 4-5 tablespoons of the sauce over the sweet potatoes.
- Repeat the layers 3 more times.
- Pour the remaining sauce over the top layer and evenly sprinkle 1 tablespoon of raw sugar over the potatoes.
- Bake uncovered for 50 minutes until the potatoes are fork tender.
- Optional garnish: Sprinkle with toasted chopped pecans - To toast pecans, place chopped nuts in a non-stick pan on medium-high heat. Stirring occasionally, toast the nuts until aromatic, approximately 2-3 minutes being careful not to burn.
- Cook’s note: If you plan on doubling the recipe, baking time should be doubled as well.
Cranberry, Apricot and Pecan Wild Rice Pilaf (GF + vegan)Stuffing need not apply, this wild rice pilaf is a show stopper! Bring to your holiday dinner to dazzle and impress the toughest critics. The beauty of this dish is that it looks like it is much more time-consuming than it really is. The addition of fresh cranberries adds a very light tartness to the dish that balances out the sweetness from the dried fruit very well. It can also be made a day in advance to help save you time. If making in advance, be sure to leave out the pecans until just before serving and reheat in the skillet.
- 1 tbsp extra virgin olive oil
- 1.5 cups chopped celery + 1/2 cup, divided
- 1 heaping cup chopped sweet onion
- 2 garlic cloves, minced
- 1 & 1/2 cups uncooked wild rice
- 2 cups vegetable broth (be sure to use gluten-free if required)
- 1 & 1/2 cup water
- 1 bay leaf
- 3/4-1 tsp kosher salt (or to taste) + black pepper as desired
- 3/4 cup pecans, chopped
- 1/2 cup dried cranberries
- 1/3 cup dried apricots, chopped
- 1/4 cup golden raisins
- 1/2 cup fresh cranberries, thinly sliced
1. Preheat oven to 325F and toast the pecans for about 7-8 minutes. Remove and set aside.
2. Sautee onion, oil, and garlic in a skillet over medium-low heat for about 5 minutes, stirring often. Add 1.5 cups chopped celery and cook for another 5-7 minutes.
3. Add wild rice, broth, bay leaf, and water. Bring to a boil and reduce heat to low-medium and then cover with lid. Simmer for 30 minutes, stirring once half way through.
4. After 30 minutes, uncover, stir, and continue cooking for 20-30 minutes until the liquid is absorbed and rice is tender. Note that wild rice cooking times can vary a lot so keep an eye on it so it doesn’t burn.
5. Remove bay leaf and stir in the dried fruit. Season to taste and stir in the sliced fresh cranberries and 1/2 cup chopped raw celery. Stir in toasted pecans.
Note: Dish can be made 1 day in advance. Do not add pecans until just before serving. Allow to cool then place in an air tight container in the fridge. Reheat in a skillet just before serving and stir in pecans.