Kanda Teepi Kura.

Elephant foot yam is a root vegetable which is used in making this sweet curry. The yam is peeled, chopped and boiled in salted water till its soft. It is then cooked in tempered oil along with chopped onion. Finally jaggery is added to sweeten the curry.
Makes: around 4 Servings of Suran Sweet Curry.

Ingredients:

Suran / Yam 1 1/2 Cups Chopped
Onion 1 Small
Green Chiles 1 – 2
Jaggery 2 inch block
Turmeric Powder a pinch
Cilantro few Sprigs
Salt to taste

Talimpu:

Garlic 2 Cloves
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Wash and roughly chop cilantro leaves.
Peel and lightly crush the garlic cloves.
Remove stems, wash and slice the green chiles.
If using fresh yam cubes, boil them in salted water till yam cubes are soft and cooked. If using frozen yam, microwave in quarter cup of water for 5 minutes.

Heat oil in a sauce pot, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and green chiles.
When onion turns translucent, add cooked yam, jaggery, turmeric powder and salt.
Cook covered on low flame till jaggery is dissolved and yam is almost mushy.
Stir in cilantro and remove from heat.
Serve suran sweet curry with plain steamed rice and dollop of ghee.
Notes: Make sure suran is completely cooked before removing from heat.

Suggestions: If yam is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: You can also mash the yam before adding to the pan for a different texture.
Other Names: Suran Sweet Curry, Kanda Teepi Kura, Elephant Foot Yam Curry.

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Beetroot Carrot Halwa.

Beetroot carrot halwa is prepared by pressure cooking beetroot and carrot in milk till they are soft. The beetroot and carrot mixture is then cooked in sugar till the sugar caramelizes and the mixture comes together. Sliced almonds give the halwa a good crunch while cardamom powder gives it a sweet flavor.
Makes: around 1 1/2 Cups of Beetroot Carrot Halwa.

Ingredients:

Carrots 2 – 3
Beetroot 1 Small
Milk 2 Cups
Sugar 1 Cup
Cardamom Powder a big Pinch
Almonds 6
Ghee 1/2 tsp

Method of preparation:

Peel, remove ends, wash and roughly chop the carrots and beetroot.
Alternatively, grate both the beetroot and carrot (around 2 cups).
Soak almonds in few tablespoons of hot water for sometime
Peel the skin off of almonds and thinly slice them.

Pressure cook both beetroot and carrot with milk for 3 whistles.
Grind the cooked beetroot and carrot in case you chopped them.
Else, lightly mash the beetroot and carrot.

Heat a pan on medium heat, add ghee and cooked beetroot and carrot mixture.
Fry till most of the moisture is evaporated (almost dry).
Stir in sugar and cardamom powder.
Let the mixture cook for around 10 minutes for sugar to caramelize and mixture comes together.
Stir in chopped almonds and remove from heat.
Serve beetroot carrot halwa hot or cold.
Notes: Make sure not to overcook carrot and beetroot.

Suggestions: If the sugar is not caramelized well, put the halwa back on heat and cook till the mixture comes together. Add more sugar for much sweeter version of the halwa.
Variations: You can also cook the beetroot and carrot in a sauce pan by adding enough milk. You can also add fried cashews and raisins to the halwa.
Other Names: Beetroot Carrot Halwa.

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