Baked sweet Potato fries

I started making this as a side dish to go with chappati and rajma, but they came out so well that they ended up becoming the star of the dinner. Once it was done, we made some fresh guacamole and had it as wraps. I started with just sweet potatoes, but mixed in some plain potatoes to highlight the savory taste. I finished the last of the sweet potatoes and am now looking forward to spring vegetables.

The farmer's market had rainbow chard this weekend, and a lot of vegetable plants. I bought some tomato and pepper plants, but have not been able to plant them yet. I am hoping to get to it this weekend. What are you planting?

Ingredients:
1 1/2 sweet potatoes
2-3 medium yukon gold potatoes
1/4 tspoon red chilli powder
1/4 tspoon turmeric powder
1/4 tspoon fresh black pepper powder
1/4 tspoon cumin seeds powder
3/4 - 1 tspoon salt (adjust according to taste)
1 1/2 tbspoon olive oil

Method:
Preheat the oven to 400deg F. Chop them in cubes. You can even slice them longer.
Mix all the spices with the potatoes and sweet potatoes. Put it on a tray and cook it for 12 min. Then stir it around and cook it for another 8-9 minutes till it's cooked.

You can serve it as a side dish, or even make wraps, sandwiches.

Here is a pic of our dinner plate.

Eggless Omelet

This was going to be my Mother's Day post, but then Ameya fell ill and everything got pushed to the back burner. Things are better now, we all seem to be emerging from a fog of nasty colds, coughs, and ear infections.

Just when we were drowning in tissue papers and cough syrups, this brightened our day. This was perfect for that sunny afternoon when we relaxed, drank some hot tea and coffee and sat a little longer with our plates, chatting and catching up, while Ameya ran around babbling and laughing.

We first saw a version of this on a TV show. It got our attention with the eggless omelet bit. I didn't note it down, so we modified it to our tastes.The base crepe is made with chickpea flour and the filling is made with sprouts, onions, tomato and cilantro. It will brighten any morning.

Ingredients:
For filling:
1 cup sprouts
1 medium tomato - chopped
1 small onion - chopped
1 small bunch cilantro - chopped
1 tbspoon lemon juice
salt
freshly ground pepper

For crepes:
1 cup chickpea flour
1 green chilli
1/4 tspoon ajwain
1/4 tspoon cumin seeds
pinch of salt
1 cup water (additional 1/2 cup if needed)
1 tbspoon oil

Method:
Mix the filling and let it sit for 10-15 minutes.

In a separate bowl, mix the chickpea flour, spices and water till the batter is crepe or dosa consistency.

Heat a pan and pour the flour for a big round crepe. Turn it over in a minute when the brown spots appear.

Pour a few drops of oil on the outside and put the filling on the inside. Once the outside becomes golden brown, fold it over and take it off the heat.

Serve warm with some ketchup or even mint chutney.

I am sending this to Srivalli who is celebrating her 4th blog birthday!