Sweet Potato Halwa Recipe

            Cabbage Paneer Koftas in Makhani Gravy

                                                                          By Turban Tadka

Cornflour and low fat milk imparts a creamy texture to this delectable gravy without adding on extra calories. Serve with steaming hot rice for a perfect Sunday lunch!

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

For The Cabbage Paneer Koftas1/2 cup finely chopped cabbage
1/4 cup grated low fat paneer (cottage cheese)
2 tbsp besan (bengal gram flour)
1 green chilli , finely chopped
1/8 tsp salt

For The Makhani Gravy3 cups chopped tomatoes
1/2 cup chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
2 cloves (laung / lavang)
1 stick of cinnamon (dalchini)
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 tsp sugar
1/2 tsp cornflour dissolved in 1/2 cup low fatmilk
1 tsp oil
1/4 tsp salt

Method 
For the cabbage paneer koftas

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 12 equal portions and shape each portion into an even sized small round.
3. Steam the koftas for 8 to 10 minutes in a steamer or microwave them for 5 to 7 minutes. Keep aside.

For the makhani gravy

1. Combine the tomatoes, onions, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ cup of water and cook over a slow flame till the vegetables are soft.
2. Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them.
3. Blend to a smooth purée in the blender. Keep aside.
4. Heat the oil in a non-stick pan and add the cumin seeds.
5. When the seeds crackle, add the kasuri methi and chilli powder and sauté for a few seconds. Add 1 tablespoon of water if the chilli powder begins to burn.
6. Add the puréed tomato mixture, sugar and salt and bring to a boil.
7. Add the cornflour mixture to the prepared gravy. Simmer for a few minutes till the gravy thickens. Keep aside.

How to proceed

1. Just before serving, reheat the gravy, slide the koftas into the gravy and bring to a boil.
2. Serve hot.

                        Sweet Potato Halwa

                                                                                                                   

Rich in nutrients and relatively low in calories, this halwa makes a great dessert for an indian meal. Serve hot or allow to cool, and chill. Enjoy these desserts/sweets as an occasional treat to satisfy your sweet tooth. . . The healthy way.

Preparation Time: 15 mins

Cooking Time: 10 mins

Makes 4 servings

Ingredients

3 medium sized sweet potato (shakarkand)      

3/4 cup low fat milk

4 tsp sugar        

1/4 tsp cardamom (elaichi) powder

A few saffron (kesar) strands mixed with 1 tbsp warm low fat milk 

1 tbsp chopped mixed nuts (almonds , cashewnuts , pistachio nuts etc.)
1 tsp oil

Method

1. Clean and wash sweet potatoes and pressure-cook for 4 to 5 whistles or microwave on high for 5 to 7 minutes.
2. Peel, mash and keep aside.
3. Heat the oil in a non-stick pan and add the mashed sweet potatoes and sauté for 2 to 3 minutes.
4. Add the milk, ½ cup water, sugar and cardamom powder and simmer for 1 to 2 minutes ensuring that the mixture has little liquid remaining and not completely dry.
5. Add the saffron and nuts and mix well.
6. Serve hot.