Home Cooking

Its been over a year I visited my home country, and for me apart from few other things, it means only one thing. My kitchen pantry is missing homemade masala's from my mom. By which, you are forced to making your own masala, and believe me it was worth an experience.

We often wonder why the food is so tasty and authentic at our grandparent's, its just because they use everything fresh, starting from the stone grinded coconut paste to fresh ginger garlic paste and much more.

Here is my attempt to make my curry paste at home for a 20-minute dinner! Yes! it just took me 20-minutes for making this healthy sweet potato and spinach wraps from scratch, of-course except for the pre-cooked chapathis!

 
 SWEET POTATO WRAPS

• Sweet Potato - 1 Medium sized Cooked and cubed.
• Garbanzo(Chick Peas) - 1/2 cup Cooked or Tin.
• Green Peas - 1/4 cup frozen
• Tomato - 1 Small chopped [Use 2tbsp of tomato from this for the Curry Paste below]
• Red Chili - 1[De-seed and cut the flake in to small pieces]
• Baby Spinach - 1 cup
• Coriander - 4-6 stalks
• Curry paste - 2tsp(or 1tsp of coriander powder and 1tsp of garam masala).

For the Wrap,

• Chapati - as required
• Onion - 1/4 cup chopped finely
• Tomato - 1/4 cup chopped finely
• Curd - 1/4 cup beaten slightly
• Curry Paste
• Tomato - 2 tbsp Chopped and minched
• Garlic - 2 cloves chopped and minched
• Ginger - 1 inch Chopped and minched
• Pepper corns - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Coriander seeds -1/2 tsp
• Red chili -1
• Mustard Seeds - 1/2 tsp
• Oil - 2 tbsp

Dry roast cumin seeds, pepper corns, coriander seeds, red chili and mustard seeds, cool and grind it to a fine powder.

Heat oil in a pan, add the ginger, garlic and fry for few minutes. Add the tomato and give it a toss. Add the grinded spice mix and fry for another minute. Transfer the mixture to another vessel, cool and grind the curry paste.

Note: Can make the curry paste in bulk and store it in refrigerator for up-to 1 week.

Instead, please feel free to use your own curry masala about 2tsp(or any store bought one).

For the Stuffing,

In the same pan, add 1 tsp oil, red chili flakes, tomato, chick peas and green peas and the curry paste mixture. Fry till the green peas is cooked.

Now add the cubed sweet potato and salt, toss and simmer and add the spinach and cook.

Wrapping,

Take the Chapati, spoon in as much stuffing as needed, top it with few pieces of onion, tomato, lettuce and 1tsp curd. Wrap and enjoy your bite!

Note: Can substitute curd with Ranch, or mayo if preferred. Kids would love it with ketchup. But plain curd would be more healthier option!

The recipe is on its way to Creative Food for Picky/Fussy Eaters Healthy Breakfast and Dinner event, Healthy Fast Food event and also Kids-Delight Wholesome breakfast event.