Gnocchi in Italian style is generally made with potatoes and refined flour. They are small dumplings that are boiled and sautéed with butter or any sauce preferred. They are had as a pasta based dish. But here I gave a new twist to Gnocchi which I stir fried with spinach for a perfect side dish that goes very well with our very own chapattis or rice.
And for a healthier version, I went in for sweet potatoes and whole wheat flour. So replace the usual potatoes and paneer with Gnocchi and make your spinach curry in this new style. So check out the step by step pictorial recipe to prepare it.
Gnocchi-
- 2 medium size sweet potato, boiled & mashed (approx. 2 cups mashed)
- pinch of salt
- 1/4 tsp. turmeric powder
- 1 tsp coriander-cumin powder
- 1/2 tsp. red chili powder
- 1 tsp. kasoori methi. crushed
- 1 egg yolk
- 1/2-3/4 cup whole wheat flour (atta)
- some rice flour to be dusted
Stir Fry-
- 2-3 thick bunches spinach, chopped
- 2 tbsp. oil
- 1 tsp. cumin seeds
- 1 tsp. garlic, chopped
- 1 onion, chopped
- 1/4 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tsp. lime juice
In a bowl mix together the mashed sweet potato, pinch of salt, turmeric powder, coriander-cumin powder, garam masala powder, crushed kasoori methi, red chili powder and the egg yolk.
Add the whole wheat flour and knead into a soft dough. Cover and keep aside for 15-20 minutes. On a floured surface divide the dough into several small portions and roll each portion lengthwise like long snakes.
Cut them into 1" pieces. Press a fork over each of them to leave an impression. Transfer to a plate that has been dusted with some rice flour. Meanwhile bring sufficient water to boil along with few drops of oil.
Drop the prepared gnocchi pieces in it, few at a time, till they float to the surface. Remove with a slotted spoon and transfer to a plate. Keep aside.
Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds and then add the garlic and green chilies. Fry till the garlic changes colour.
Then add the onions and asafoetida. Sauté till light brown. Add the spinach, turmeric powder and coriander-cumin powder. Keep stirring on a medium flame till the moisture has evaporated.
Add the prepared gnocchi and lime juice. Give it a mix and stir fry for a minute or two. Switch off the flame and serve as a side dish with either rice or chapatti.
Boil the sweet potatoes.
Mash them with egg yolk, salt, turmeric powder, red chili powder,
kasuri methi & coriander-cumin powder.
The mashed sweet potato mix.
Add flour to it & knead into a dough.
Shape the dough into a log.
Cut into equal portions.
Roll each portion lengthwise & further cut them into small pieces.
Press each of the pieces with a fork to leave an impression on them.
All the beautiful Gnocchi pieces.
Transfer to a plate that has been dusted with rice flour.
In hot boiling water, drop the pieces few at a time & simmer.
Till they rise to the top.
Remove them with a slotted spoon.
Transfer to a plate.
Heat oil & temper with cumin seeds.
Add garlic & green chilies.
Add onions & asafoetida & sauté till light brown.
Add spinach, salt, turmeric powder & coriander-cumin powder. Fry
till the moisture has evaporated.
Add prepared Gnocchi & lime juice. Stir fry for a minute or two.
Serve as a side dish with either rice or chapattis.
This is a very easy and a simple stir fry of sweet potato and eggplant, which can be served as a side dish with either rice or chapattis. Sweet potatoes are a healthier option than the regular potatoes as they contain a lot of nutrients like vitamin A and C. Besides it is a good source of dietary fibre and is an aid to weight loss.
Eggplants on the other hand also has good dietary fibre besides containing vitamin K and other nutrients. Hence this combination of both these amazing veggies into a stir fry dish is a guilt free experience that can be had as often as possible without the possibility of much damage.
- 2-3 long eggplants, cubed
- 1 small sweet potato, cubed
- 1-2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. garlic, grated
- 1 tsp. ginger, grated
- 1-2 fresh red / green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted coriander-cumin powder
- 1/2 tsp. garam masala powder
- coriander leaves (opt)
Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Then add the sweet potato and eggplants. Fry till light brown on a low flame.
When half done, add the onion, ginger, garlic, chilies and all the powdered spices. Continue to fry till they turns soft. Serve. garnished with coriander leaves.
This is spring onion cooked in a traditional Bengali homemade style with some sweet potatoes and eggplants. Cooked in mustard oil, this yummy curry goes perfectly well as a side dish with chapatis. It can also be had with plain steamed rice. For some crunchy effect to the dish, fried vadi / dried lentil dumplings can be crushed and added to the end product.
- 2-3 bunches of Spring Onion, chopped
- 2 tbsp. mustard oil
- 1/2 tsp. kalonji (nigella seeds)
- 1-2 dry red chilies
- 1/4 tsp. asafoetida (hing)
- 1 med. size sweet potato, cubed
- 3-4 long eggplants, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- few slices of the white portions of the spring onion to garnish
Heat oil in a pan and temper with kalonji and dry red chilies. Saute for a few seconds and add the asafoetida, followed by the sweet potatoes and eggplants.
Saute till they turn a slight light brown in colour. Now add the greens, salt, turmeric powder and cumin powder.
Keep frying till all the moisture is dried up and the veggies turns soft and cooked. Serve, garnished with the white portions of the spring onion.
Hash Browns are generally prepared with grated potatoes with just a sprinkle of salt and pepper. Butter is used as the cooking medium and is a very popular American breakfast, served in many fast food joints all over. It is almost similar to our very own potato fry. The only difference is that it is grated and pan fried in butter in bite sized pieces like cutlet / tikki.
But in this version of mine, I gave a healthy touch to it by using sweet potato and olive oil. I also made it in an Indian style by adding some garam masala powder, besides other seasonings. They are perfect for breakfast if served as sandwiches along with green chutney.
- 2 medium sweet potatoes, grated
- salt to taste
- pinch of turmeric powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. red chili flakes
- 1 egg / 1-2 tbsp. besan (chickpea flour)
- 2 tbsp. coriander leaves, chopped
- oil to shallow fry
Squeeze out the excess moisture from the sweet potato. In a bowl, combine all the ingredients (except oil).
Heat a non-stick tawa / griddle and add a tsp. of oil. Take a handful of the mix and shape it into a round patty.
Gently place on the tawa / griddle and fry on low flame till crisp and golden on one side. Keep pressing it with your spatula to make them flat and crisp.
Flip it over and fry the other side too till golden colour. You can cook two hash browns at a time. Serve them hot with ketchup / green chutney or as sandwiches.
This delicious and hearty soup is anytime welcome. I usually have this for a light dinner along with some grilled chicken or fish. A very good combination as you have all the goodness of veggies in the soup.
I added some whole wheat pasta to make it more interesting and wholesome. Any other veggies of your choice can be added. This soup can also be prepared with noodles too, for some variation.
- 1 cup pasta, boiled al dente
- 4 cups chicken / vegetable stock
- 1 tbsp. olive oil
- 2-3 garlic cloves, chopped
- 1 cup sweet potato, chopped
- 1 cup green papaya, chopped
- 1 cup red cabbage, chopped
- 1 cup capsicum, chopped
- 1 bunch bok choy, roughly chopped
- 1 bunch spring onion, roughly chopped
- salt to taste
- 1/2 tsp. pepper powder or to taste
- juice of half lemon
- 1 tbsp. coriander leaves, chopped
- pinch of red chili flakes (opt)
Heat oil in a pan and sauté the chopped garlic till it changes colour. Add the stock and bring it to a boil.
Add the sweet potatoes and green papaya and simmer on low flame. When it is half done, add the red cabbage and simmer further for a minute or two.
Now add the boiled pasta, capsicum, bok choy, spring onion, salt and pepper powder. Simmer for a minute before adding the lemon juice.
Serve, garnished with coriander leaves and a sprinkle of red chili flakes.
Sweet Potatoes are more nutritious and healthy than plain potatoes. So it is a very good option for diabetics. There can be many variations to this delicious soup. To have it in a lemony flavor, just add some lemongrass or kaffir lime leaves. You can as well add some grated ginger, which in turn will give a different taste and flavour.
Mint can also be substituted with coriander leaves. So in this way you can dish out this amazing one-pot meal in a different avatar each day. Enjoy with some bread sticks or croutons for a healthy and light meal anytime of the day.
- 1 med. size sweet potato, chopped
- 1 tbsp. olive oil
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- salt to taste
- 1/2 tsp. pepper powder or to taste
- 1 bay leaf
- handful of mint leaves
- 3 cups vegetable stock / water
- mint leaves to garnish
Heat olive oil in a pan add the bay leaf, followed by the garlic and saute till it changes color. Then add the onion and fry till translucent.
Now add the sweet potatoes, salt, pepper powder, mint leaves and 3 cups stock and pressure cook for 3-4 whistles.
Cool and blend. Just before serving, heat through and serve, garnished with mint leaves.
Sweet potatoes are not commonly prepared, but they are a healthier substitute to normal potatoes. This humble veggie, which contains a lot of fibre, vitamin C and iron, when cooked, turns out very yummy. As I had some leftover mango chutney, I tried to incorporate it into the gravy. So the end product was an amazing side dish. I prepared it into a dry veggie to be relished with Indian bread. You may keep some gravy if serving it with rice.
- 2 med. size sweet potatoes, cubed
- 1/2 cup green peas
- 2 tbsp. oil
- 1/2 tsp. panch phoron (equal quanitty of fennel, cumin, mustard, fenugreek & nigella (kalonji) seeds
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 1 tsp. coriander-cumin powder
- 2 tbsp. mango chutney
- sliced bell peppers & mint leaves to garnish (opt)
Mango Chutney-
- 8-10 garlic cloves
- 4-5 whole red chilies
- 1 tsp. white sesame seeds
- 1/2 tsp. tamarind paste
- 2 tbsp. coconut, grated
- 1/2 cup mango pieces
- salt to taste
- 2 tbsp. oil
To make the mango chutney - Heat oil in a non-stick pan and fry the red chilies for a few seconds. Then add the garlic and saute till light pink in colour. Add the til and stir . Cool and grind along with coconut, tamarind, salt and mango pieces. Keep aside.
To make the gravy - Heat oil and temper with panch phoron. Add the sweet potatoes and saute till light brown. Then add the mango chutney, coriander-cumin powder and turmeric powder mixed with little water.
Fry till oil separates. Add 1 1/2 cups water, peas and salt and cook, covered on low flame till the veggies are cooked and the gravy is thick. Add the garam masala powder and stir well. Serve, garnished with sliced bell peppers and mint leaves.
