Ratalyacha kees Waffle-Sweet Potato Hash Waffle

 Sweet Potato Hash Waffle

Hello Sweeties!! I have been making Sweet Potato Hash/Ratalyacha Kees for so many years, I fast for 9 days in Navratri and making Vrat or Fasting food for one person gets on my bones, so I am always looking for faster cooking processes and using Gadgets to cut my cooking time without compromising on taste and health.

The recipe for the Hash/Kees Mixture can be found here.

You will need;
2 large sweet potatoes, grated using a box grater
(**wash and dry with a dish towel before grating. It is advisable to soak the potatoes in cold water for few minutes and then brush it lightly with the potato brush and remove all the dirt hidden in the skin.)
1/2 cup roasted peanut powder
1 tsp red chili powder
1 tsp cumin seeds
Oil to spray the waffle maker
Salt and Sugar to taste
In a bowl, Mix all of the above and keep aside. 
Sweet Potato Hash Waffle

Heat the waffle maker and make waffles as you please. Make thick Waffles as the hash will break down after cooking.



Shammi Kebab Parathe-- Kale Chane Ke Parathe

Shammi Kebab Parathe-- Kale Chane Ke Parathe
Hello Dearies!!! I had posted Shammi Kebab recipe last week, which was much liked and appreciated by my friends. I had leftover mixture of the kebabs, which I used as a stuffing in this recipe. This makes for a good Kids School Lunch option also.

For the Stuffing;
You will need;
1 cup soaked and boiled black chana

1 boiled potato
1 tspn cayenne pepper powder
1 tspn Garam masala powder
1 tspn cumin powder
1 tspn coriander powder

1 tspn chat masala
2-3 crushed cloves of garlic
1/2 inch ginger grated

1 tsp Turmeric
salt to taste

Wash and Soak the kala chana in water for 5-7 hours. Boil the potatoes and the chana for 2 whistles and then 5 mins on low flame in a pressure cooker. Cool for 30 minutes.

In a bowl, mash the potato. In a mixer grind the boiled chana and mix in the potato mixture and add all the spices and mix well. 

For the Paratha Cover;
You will need;
1 cup whole wheat flour
1 tspn salt
1 tbspn oil
water as needed to knead into a soft dough

In a bowl, mix the oil and salt and water and knead into a soft pliable dough. 

Making the parathas,

1. Make equal size balls of the cover and stuffing
2. Roll a small round of the cover and put the stuffing in it and fold from all sides and roll that in some flour, dust the rolling surface with some flour and
3. Roll into a small round roti or paratha.

Heat a pan/skillet/tawa and roast it on both sides applying little oil or ghee on it . When it gets cooked, serve with yogurt/pickle/ketchup or sour cream., salad or just enjoy these with hot chai.