Sugar Free Sweet Potato Halwa (Mahashivaratri special)

Sugar Free Sweet Potato Halwa (Mahashivaratri special)

First of all, Happy Mahashivaratri to all of you. May the blessing of Lord Shiva be with you always. 
One can find sweet potatoes in abundance with all the vegetable vendors during Mahashivaratri. It is offered to the Lord as Prasadam in any form. Baked, roasted or made like this. As I have a huge sweet tooth, I prefer it sweetened. 

This halwa is easy to make, healthy and tastes great too. It can be prepared using sugar or jaggery. Whichever you prefer. I prefer jaggery as it is healthier. The procedure with sugar is the same. Just sugar in place of jaggery. Also, I have used very less ghee. You can add a couple of spoons more if you prefer. 

So, Lets get started with the recipe. 

Ingredients :

2 medium sized sweet potatoes boiled and mashed

2 tbsp ghee (clarified butter)

1/2 cup finely grated jaggery 

2 tbsp freshly grated coconut 

1/4 cup milk 

A pinch of cardamom powder 

Few roasted Cashew nuts 

Procedure :

  • Mix boiled and mashed potatoes, finely grated jaggery, cardamom powder and coconut together. Mix it well. 
  • Heat ghee in a pan. 
  • Add this mixture to it and cook on low flame for a minute. The jaggery will start melting. 
  • Add milk and keep stirring till all the jaggery melts and you get the perfect halwa consistency or till the ghee is separated from the mixture. 
  • Garnish it with roasted cashews and serve it hot. 

    (This blogpost is a part of monthly link up party at Our Growing Edge  This event endeavours to connect food bloggers and inspires us to try new things. This month is hosted by Amanda at My Everyday Homemade)

    Quinoa Vegetable Biryani 

    Quinoa Vegetable Biryani 

    Quinoa. High on protein, fibre,minerals and vitamins, It’s a super nutritional food packed with lots of good health. Quinoa is an wholesome meal that can be had for lunch, dinner or brunch.

    Every fitness enthusiast recommends it as a substitute to rice these days. I had a bowl of leftover rice which I used in the biryani. You can make this recipe sans rice too. 

    So Let’s get started : 

    Ingredients :

    1 cup Quinoa soaked in water for an hour

    1 cup boiled rice. (I used regular rice, basmati rice can also be used)

    1 cup chopped vegetables of your choice (I used carrots, French beans, peas and potatoes)

    5-6 small cubes of paneer (cottage cheese)

    1 medium sized onion finely chopped

    1 medium sized tomato finely chopped

    1 tbsp Ginger garlic paste 

    1 tsp turmeric powder

    1 & 1/2 tsp red chilli powder

    1 tsp coriander powder

    1 tsp jeera powder (cumin)

    1/2 tsp cinnamon powder

    2 tbsp yogurt 

    1 & 1/2 tbsp oil or ghee (clarified butter) 

    1 bay leaf

    1-2 cloves 

    2 green chillies roughly chopped

    1-2 green cardamom

    Salt to taste.

    Preparation : 

    Heat oil in a pan and add bay leaf, cloves, cardomom and green chillies. When the chillies are fried, add chopped onions and sauté till it becomes translucent. 

    Add ginger garlic paste, jeera powder, chilli powder, coriander powder, turmeric powder & cinnamon powder and sauté for a minute. 

    Add chopped tomatoes and 2 tbsp of water and cook till the tomatoes becomes soft. 

    Now add the soaked quinoa,chopped vegetables, paneer, salt and yogurt and cook on a medium flame till the vegetables are tender and soft. (Make sure you drain the quinoa of excess water before adding it.)

    Add the boiled rice to it and mix it well. 

    Your quinoa biryani is read to be relished. Serve it hot with Raita or Papad.