Wednesday

Ratalyacha kees-Sweet Potato Hash

Ratalyacha kees or Sweet Potato Hash Browns are very common in Maharashtrian houses specially during the months of fasts or a quick breakfast. It is very filling and sweet potatoes are now the new age potatoes.. as they are considered to be much more  healthy and a source of good starch.  I love potatoes be it sweet, yellow or Yukon...it is the most versatile and accommodating root and besides being yummy it adapts to any forms you try to use it in.. be it fried, boiled or baked.

I have made sweet potato baked fried chips and kheer before and now I made this hash on  a Saturday Morning for Brunch. I used only 2 big Sweet Potatoes and had enough hash for 3 adults, depending on the number of people you want to feed, you will need about one medium potato per person or 2 large per 3 count.

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
1/2 cup fresh grated coconut
1 tsp red chili powder
1 medium green chili chopped
1 tsp cumin seeds
2 tbspn Oil
Salt and Sugar to taste
Cilantro to garnish

In non-stick pan, heat the oil on low to medium, once oil is enough hot, add the cumin seeds and let them sizzle and turn one shade brown, then add the chopped green chili, and then add in the grated sweet potatoes hash, at this point add the red chili powder, salt and sugar and stir well to mix in the spices and cover and let cook for about 3-5 minutes. keep stirring in between at every 3 minutes. Then add in the fresh grated coconut and stir well to incorporate the  coconut in the hash. Cover and let it cook on low for another 3-5 minutes. Keep checking as this mixture as it tends to stick to the pan, if the mixture is sticking to the pan add in one tsp of oil more. Using a non stick should take care of it. Do all the cooking on low to medium heat. Alternatively, after you add in the coconut, take the mixture in a microwaveable bowl and cover with a microwave cooking lid and microwave it for 3 minutes in two intervals. Once it is cooked, garnish with cilantro and serve hot with some chilled yogurt.

Sweet Potatoes are very fleshy and its flesh is hard, but they cook relatively faster, so if you have never ever cooked with sweet potatoes or yams, don't be fooled with their appearance. They are very friendly and adapt to any forms very easily. After all not all first impressions can be the last.

Love Ash.



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