Sweet Potato Kheer

The Sweet Potato is the amongst the most ignored root vegetables. While the Potato is a universal favourite and the colacassia bulbs ( Arvi) have its own fans in the North and South, the Yam( Suran), Purple Yam (Kand, Jimikand) and Tapioca make its presence felt in certain parts of South India. Sweet Potato also known as Shakarkandi , Ratalu, Ratale,  is an extremely nutritious tuber. Rich in complex carbohydrates, beta carotene , Vitamin C and manganese it is great source of dietary fibre. A regular intake of Sweet potato is today recomended to increase immunity in the body. 

In Maharashtra, the sweet potato or Ratale is used during fasting days. It is cooked in vegetables, kheer, halwa , puris and even fritters. Here is the recipe for a basic yet nutritious kheer.It is a Phalahaari / Farali dish.

Sweet Potato can be boiled and peeled just like the potato. Pressure cook 2 sweet potatoes. Peel and finely chop to yeild about 2 cups of small pieces.Grate 1/2 a fresh coconut. Soak the grated coconut in 1 1/2  cup hot water , for about 10 mins. Grind the coconut using half of the water it had been soaked in.Strain and keep aside this thick coconut milk. Grind the coconut again using the balance water.This is the thin milk. Add 1/4 cup of grated jaggery ( Gud, molasses) to the thin milk and heat till the jaggery dissolves. Add 2 crushed cardamoms and the chopped sweet potato.Add in the thick coconut milk and take off the stove. Serve warm or chilled .

Rice Kheer

Rice Kheer is the first solid food fed to a child in India.Around 6 months of age is when a child would start eating solids.There would be a rite-of-passage , Annaprashan or Ushtavan. The rice kheer was the first solid a baby was intriduced to and usually remains a favourite right into adulthood even though their palates have been corrupted by all kinds of junk foods . The home made rice kheer is a surefire way to lift up anyones spirit.

Its easy to make and can be made with cooked rice or from scratch. I prefer to let you in on the shortcut and the shorter cut.

Short: 1 cup cooked rice, 1 litre milk, 3/4 cup sugar, 2 cardamoms crushed, raisins, chopped nuts.Boil the milk , add sugar. As the sugar dissolves, add the cardamoms, raisins and rice. Cook on a slow flame till the milk reduces to half. Keep scraping off the creamy deposits on the edges of the pan and put it back into the milk.Garnish with nuts and serve hot or cold.

Shorter: 1 cup cooked rice, 1 litre milk, 1/4 cup sugar,1 cup sweetened evaporated / condensed milk, 2 cardamoms crushed, raisins, chopped nuts.Boil the milk , add sugar. As the sugar dissolves, add the cardamoms, raisins and rice. Cook on a slow flame for 5 minutes. Add the evaporated milk bring to a boil. Cook further for 5 mins .Keep scraping off the creamy deposits on the edges of the pan and put it back into the milk.Garnish with nuts and serve hot or cold.