Shakarkand Ki Chaat

Spicy Sweet potato snack - quick and oil free

Shakarkand/sweet potato is a tuber and is very high in vitamin B6,good source of VitC,D ,Iron,Magnesium and is very rich in fiber and is fat free so now becoming popular worldwide.It is a versatile tuber ,you can bake, roast, grill or boil it and can make many different types of dishes with it or just enjoy the plain roasted one as a snack.

Roasted shakarkandi is very popular during winter as a snack or can be enjoyed just plain roasted one. street vendors on small stalls sells these charcoal grilled sweet potatoes,which are then peeled ,cubed and few spices and tangy chutnies are mixed in it and a tangy and spicy snack is served in just few minutes.
Traditionally sweet potatoes are grilled on charcoal for the wonderful smoky aroma but you can also bake them in an oven or just boil them in a pressure cooker.
you can mix lemon juice and dry spices only or add tamarind and green chutney,both versions taste great.

Prep time-5 min
Cooking time- 10 min
Difficulty level-easy
Spice level-medium hot
Cuisine- North Indian
Type-Snack,side
Serve - 4

INGREDIENTS-

• Sweet potato /shakarkandi  - 2  (400 gms)
• Tamarind chutney -1.5 tbsp
• Green chutney - 1.5 tbsp
• Red chili powder -1 tsp
• Black salt /kala namak - 1/4 tsp
• Roasted cumin powder  - 1/3 tsp
• Salt - to taste
• Green chili,chopped -1 tsp
• Fresh coriander,chopped -  2 tbsp
• Lemon juice- 2 tbsp

PROCEDURE-

1. Boil shakarkand /sweet potato in a pressure cooker with a glass of water,if its big then make into 2-3 big pieces.
2. Boil on medium heat fopr 3 whistles.
3. When cool down completely then peel the skin completly.
4. Chop the boiled sweet potato into medium size cubes.
5. Take a big bowl and add chopped sweet potatoes.
6. Add all the spices and both chutney and lemon juice.
7. Mix preperly add chopped green chili and fresgh coriander.
8. Serve with a tooth pick and a lemon wedge.

Tips-

1. For the smoky flavour- slice the boiled and peeled sweet potato into 1 inch thick roundels. grease a non stick flat pan with few drops of oil.arrange the sweet potato slices over it in single layer and cook on medium heat till it get nice golden color,turn the sides and cook from other side too. make cubes and make chat.
2. Can also make without the chutnies.
3. You can substitute lemon juice with orange juice.
4. Can also add some boiled potatoes and ripe banana cubes in it.

Tabbouleh Salad Recipe

A classic Middle Eastern salad of fresh greens and bulghur - A Lebanese speciality


Tabbouleh is a classic healthy salad from Middle east region. lots of fresh greens,tomatoes,cucumber are added with soaked bulgar/bulghur. Traditionally little quantity of bulghur is added in lots of greens but you can also add more bulghur if you wish ,but I have used more greens and less bulghur.

Bulgar is mainly used in middle eastern cuisine.wheat is parboiled,dried and coarsely ground into tiny pieces to make bulghur.if you don't have bulghur then can substitute it with couscous or boiled fine daliya (broken wheat)

Use of greens, mint, parsley and lemon gives it a very fresh flavor,addition of cucumber is optional but I have added it to give some crunch and freshness.When using tomatoes try to remove the pulp else it will become soggy soon.You can also add some finely chopped mild green chilies in it.

Traditionally Lebanese seven spice powder is also added in it but as I don't have it so just used salt,pepper and lemon juice and loved the fresh flavors

Prep time -15 min
Cuisine - Middle Eastern
Type - salad,side
Difficulty level - easy
Spice level - mild
Serve -5

INGREDIENTS-

• 1/2 cup -Bulghur (Fine cracked wheat)
• 5 cup - Parsley, chopped
• 1.5 cup - Mint leaves, chopped
• 2 - Tomato, chopped
• 3/4 cup - Cucumber,chopped
• 4 tbsp - Olive oil
• 3.5 tbsp - Lemon juice
• To taste - Salt
• 1/2 tsp - Pepper powder

PROCEDURE-

1. Take bulgar in a bowl and wash it with water .
2. Now add 1 cup of hot water in bulgar.
3. Cover the bowl with a lid and rest for about 25 minutes.
4. Chop tomato and cucumber in fine pieces.
5. Wash parsley and mint and chop finely.
6. To make the dressing-In a bowl mix olive oil,lemon juice ,salt and pepper powder 
7. Take a big bowl and add soaked bulgar, parsley, mint, tomato and cucumbers and mix.
8. Now add the prepared dressing in the salad.
9. Toss gently and serve chilled

Serving suggestions-serve as a salad, side dish,with  toasted pita bread or romain lettuce etc.

Note-

1-If bulghur is not available then can use couscous or boiled fine daliya
2-Chop vegetables and soak bulghur and then mix just before serving else the greens become soft and loose its crispness.
3-You can easily adjust the proportion of bulghur and greens according to your choice,can add more bulghur and less greens OR less bulghur and more greens.