top of page

KUMARA (SWEET POTATO) GNOCCHI



    My love for sweet potatoes is increasing by the day. These sweet potatoes (or Kumara as we called it in Australia) gnocchi pillows are super soft and full of flavours with delicious goodness. I loved serving it in this platter which was gifted by a friend, it enhances the beauty of this dish as the gnocchi pillows sits so well on the bed of the creamy aged Parmigiano Reggiano and rosemary sauce.


    Kumara gnocchis are a delicious alternative to the usual potato gnocchi, as sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. This super simple and easy-to-make recipe will reward you with accolades of praises from your family and friends.

    SERVES: 4-6

    PREP TIME: 1 hour

    COOKING TIME: 12-15 minutes



    INGREDIENTS

    • 2 large Kumara (red sweet potato)

    • 1 cup plain flour and some extra for kneading

    • 1 cup Parmesan cheese, finely grated

    • 1 tsp Salt or to taste

    For Rosemary Parmesan Sauce:

    • 2 cups of cooking cream

    • 1 1/4 cup aged Parmigiano Reggiano cheese, finely grated

    • 1/4 cup milk

    • 2-3 sprigs of rosemary

    • 1 fat clove of garlic, minced

    • 50g butter

    • 1 tbsp Truffle oil (optional) or use extra virgin olive oil for extra flavor and glaze

    • 1/4 tsp freshly grated nutmeg

    • Salt and pepper to taste



    METHOD

    1. Boil the whole Kumaras, peel and drain any excess water by placing them in sieve and gently pressing it down with the back of spoon.

    2. Now place the potatoes in a ricer and press it down to a fine mash. You should yield 2 cups of mash.

    3. Add flour and salt; combine them with your hands to form a very soft dough, add grated Parmesan cheese and combine them altogether.

    4. Dust the bench top with some extra flour and place the Kumara dough and knead it gently to a pliable consistency. It would still be a soft dough.

    5. Divide the dough into 3 or 4 parts, take one part, place on a dusted floured surface and roll it back and forth with your palms to form a 1 inch thick stick. With the help of dough scraper, cut them into 1 inch thick pillows.

    6. Repeat the above process with rest of the dough and keep the pillows ready.

    7. To make the rosemary sauce, melt butter in saucepan, add minced garlic and 2 sprigs of rosemary and sauté for few seconds on low flame until the butter is fragrant with flavor of rosemary and garlic.

    8. Add cream and milk and bring to a boiling point, reduce heat and add parmesan cheese and cook it for 2 minutes until the sauce thickens but still has a pouring consistency. Add nutmeg and season with salt and pepper.

    9. Boil the water in a large vessel or pot, add the gnocchi pillows in it and cook them in boiling water until they start floating on top and soft and fluffy in texture, about 3-4 minutes.

    10. Drain them out with slotted spoon and place them on a serving platter of prepared rosemary sauce, drizzle a little sauce on top of the gnocchis.

    11. Sprinkle some freshly ground pepper and truffle oil on top and garnish with extra parmesan cheese, and rosemary sprig.


    COOK'S NOTES:

    • If you feel your gnocchi dough is quite soft, don't be tempted to add more flour, as adding too much flour will make your gnocchis tough rather than soft and pillowy.


    PUNJABI PAKORA KARDHI



      Thought of treating you guys with this golden glory, ‘Punjabi Pakora Kardhi’. Made it yesterday for my daughter, as it’s her favourite dish. I still can’t forget the day when she was just 5, she came back home from school and had 3 plates of Kardhi and chawal (rice) and was still asking for more! Her dire love for this dish has become a memorandum in the family, and I hope you can make similar memories with this dish for yourself!

      SERVES: 6

      PREP TIME: 15 minutes

      COOKING TIME: 45 minutes

      TOTAL TIME: 1 hour



      INGREDIENTS


      For Kardhi:

      • 1 ½ litre Laban/Buttermilk

      • ¾ cup Besan (Gram Flour)

      • 4 cups Water

      • 2 tsp Salt

      • 1 ½ tsp Turmeric

      For Tempering:

      • 1 tsp Coriander Seeds

      • ½ tsp Methi (fenugreek) seeds

      • 4-5 Whole Red Chillies

      • 2 tsp Coriander Powder

      • ½ tsp Red Chilli Powder

      • 2 Green Chillies

      • 1 large Onion, chopped

      • 4 cloves Garlic

      • 1” piece Ginger, chopped

      • ½ tsp Garam Masala

      • 1 tsp Kasuri Methi (dried fenugreek)

      • 1 tsp Green coriander, chopped (to garnish)

      • ½ tsp Salt

      • 3 tbsp Oil

      For Pakoras:

      • 1 medium Onion, chopped finely

      • 1 small Potato, chopped finely

      • 1 Green Chilli, chopped

      • ¾ cup Besan (Gram Flour)

      • 1 tsp Coriander seeds (hand crushed)

      • ½ tsp Pomegranate seeds (anar dana)

      • 1 tsp Ginger, finely chopped

      • 1 tsp Salt

      • ¼ tsp Red Chilli Powder

      • ½ tsp Ajwain (Carom Seed)

      • 1 tsp Coriander Powder

      • ¼ tsp Garam Masala

      • ½ cup (approx.) Laban

      • ½ cup (approx.) Water

      • 1 ½ cup Oil (for frying)

      • 1 tbsp Chopped Coriander leaves



      METHOD


      To Make Kardhi:

      1. In a large deep cooking pot, pour laban, add besan, 2 tsp salt and turmeric.

      2. With a wire whisker, whisk them together and make lump free batter; add water and mix well.

      3. Simmer on a low flame for 25-30 minutes, stirring frequently.

      To Make Pakoras:

      1. In a bowl sift besan, add onions, potatoes and all the other dry pakora ingredients, pour water and laban, mix well to make soft batter. Leave to rest for 15 mins.

      2. Heat oil in a pan on medium high flame, pour the batter in small dollops (approx. 1 tbsp each).

      3. Deep fry pakoras until golden brown on both sides. Drain on absorbent paper.

      To Make Tempering:

      1. Crush garlic, ginger and green chillies with ½ tsp salt in mortar and pestle and make paste.

      2. Heat oil in a fry pan over medium-low heat, add coriander seeds, fenugreek seeds and whole red chillies, sauté for few seconds, add garlic, ginger and green chilli paste, stir for a few seconds, add onions, raise heat and fry them until golden brown.

      3. Add coriander powder, red chilli powder, garam masala and salt, sauté for few seconds and add it to the simmering kardhi.

      4. Add pakoras in the kardhi. Cook it further for another 5-7 minutes at low heat, taste and add salt if required.

      5. Rub kasuri methi in your palms, add it to the kardhi and stir to mix.

      6. Garnish with garam masala and coriander. Serve hot with steamed rice.


      COOK'S NOTES:

      • You can also use 2 cups of sour plain yogurt instead of laban or buttermilk. To get the right tartness in kardhi, use 2 days old yogurt.


      bottom of page