I do not believe in waiting for the New Year to implement any resolutions. So, after returning back from my Odisha trip I have been monitoring my diet quite strictly. This year it is not just about losing a few extra pounds but also getting back to a leaner and fitter self. And that requires a lot of mental discipline as well.
I have switched to cooking with very little oil and have bought a non-stick appam pan in which i toast the dishes which traditionally require deep frying. Vadas, cutlets, koftas are some of the examples. I am yet to perfect the oil-free/ low-oil gravy for my dishes but I keep experimenting with that as well. Have been thinking of investing in an air-fryer. Please leave behind a comment/suggestion below the post if you have had a good experience with it.
This recipe combines the goodness of Shakarkandi/sweet potato with oats. While I usually boil/roast sweet potato and have it with black salt, pepper, chili powder and optionally a dash of lemon juice, this one can also be served as snacks. And all those health-conscious guests out there are going to fall head over heels in love with it. Read on for the recipe -
Preparation Time - 20-25 mins ( including 15 mins of standby time)
Ingredients -
Preparation - Wash and cook the sweet potato in a pressure cooker for 3-4 whistles.
Keep aside till steam escapes. Drain excess water, remove and peel the sweet potato .Transfer it to a mixing bowl.
Add all the remaining ingredients except for oil. Mash together. Divide into 10-12 equal portions and give desired shape (disc, oblong, heart or diamond). (Roll the cutlets over some oats spread out on a flat plate for a better presentation)
Cooking - Heat a non-stick frying pan. Grease with 1/2 tsp oil.
Place the cutlets and fry them on a low flame till small brown spots appear. Flip over and repet for the other side as well.
Remove from pan and serve hot with lemon wedges and sauce/chutney.
Note - Do remember to leave any suggestions regarding an air fryer if you have used one .
I have switched to cooking with very little oil and have bought a non-stick appam pan in which i toast the dishes which traditionally require deep frying. Vadas, cutlets, koftas are some of the examples. I am yet to perfect the oil-free/ low-oil gravy for my dishes but I keep experimenting with that as well. Have been thinking of investing in an air-fryer. Please leave behind a comment/suggestion below the post if you have had a good experience with it.
This recipe combines the goodness of Shakarkandi/sweet potato with oats. While I usually boil/roast sweet potato and have it with black salt, pepper, chili powder and optionally a dash of lemon juice, this one can also be served as snacks. And all those health-conscious guests out there are going to fall head over heels in love with it. Read on for the recipe -
Preparation Time - 20-25 mins ( including 15 mins of standby time)
Ingredients -
- 2 medium sized sweet potatoes
- 3-4 tbsp masala oats (I used Saffola oats in Curry & Pepper flavour)
- 1/4 tsp red chili powder
- 1/3 tsp pepper powder ( skip if using Pepper flavored oats )
- 2 pinch black salt
- salt to taste
- 1 tsp oil
Preparation - Wash and cook the sweet potato in a pressure cooker for 3-4 whistles.
Keep aside till steam escapes. Drain excess water, remove and peel the sweet potato .Transfer it to a mixing bowl.
Add all the remaining ingredients except for oil. Mash together. Divide into 10-12 equal portions and give desired shape (disc, oblong, heart or diamond). (Roll the cutlets over some oats spread out on a flat plate for a better presentation)
Cooking - Heat a non-stick frying pan. Grease with 1/2 tsp oil.
Place the cutlets and fry them on a low flame till small brown spots appear. Flip over and repet for the other side as well.
Remove from pan and serve hot with lemon wedges and sauce/chutney.
Note - Do remember to leave any suggestions regarding an air fryer if you have used one .
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