Monthly Archives: November 2010

Pasta with Roasted Sweet Potatoes and Wilted Spinach


  • 4 oz pasta (Rigatoni, Rotini etc)
  • 12 oz sweet potatoes cubed
  • 8 oz button mushrooms quartered
  • 3 tablespoons olive oil
  • Salt and pepper
  • 3 oz baby spinach
  • 2 tablespoons goat cheese crumbled
  • 2 tablespoons pine nuts lightly roasted
  • 1 teaspoon extra virgin olive oil
  • Extra goat cheese for sprinkling
  • Extra salt and pepper to taste


  • Cook pasta and drain (I usually add a little bit of salt when cooking pasta)
  • Pre-heat oven to 450 F
  • Add cubed sweet potatoes and quartered mushrooms to a cookie sheet and sprinkle with salt and pepper
  • Add olive oil and mix with hand thoroughly
  • Roast for about 45 minutes
  • In a saucepan or skillet add pasta, roasted vegetables and baby spinach
  • mix pasta and veggies in a very low flame until the spinach is wilted
  • Add goat cheese, pine nuts and mix well
  • Sprinkle with extra virgin olive oil
  • Top with crumbled goat cheese (optional)
  • Serves 2


Susiyam is a kind of sweet dish made for Deepavali and other festivals.  Normally jaggary is used to sweeten this dish.  But here I have replaced with dark brown sugar.  At my home susiyam is made from whole mung beans.  But some people use chana dhal instead of mung beans.  When making the batter, rice flour can be replaced with maida (all-purpose) flour.  But rice flour gives a crispy taste to the susiyam


  • ¾ cup whole mung beans
  • Water to soak beans
  • Pinch of salt
  • ¼ cup unsweetened shredded coconut
  • ¼ cup dark brown sugar
  • ¼ teaspoon cardamom powder
  • Oil for frying

To make Batter:

  • ¼ cup white rice flour
  • Pinch of salt
  • ¼ cup milk
  • Water as needed


  • Wash mung beans thoroughly and soak in water for about 5 hours
  • Cook beans with a pinch of salt until all the water is absorbed and beans are completely cooked
  • Let cool for a while
  • Mash mung beans with the back of a spoon
  • Add coconut, brown sugar, cardamom powder and mix well
  • Make into small balls
  • Dip the balls completely in prepared batter (recipe below) and  deep fry until golden brown
  • Drain in paper towel

To make the batter

  • Add milk to flour and mix well.  At this point this will look like a white paste
  • Now add water little at a time and mix well until the batter is thin but not too watery.  If the batter is too watery, it won’t stick to the mung bean balls.  But if it’s too thick when covering with batter, it will become a thick covering and will take longer to fry and won’t be crispy.
  • Makes about 8 susiyam

Asparagus in Tomato Gravy



  • 12 oz asparagus
  • ¾ cup chopped tomatoes
  • ¼ cup sliced onions
  • 2 cloves garlic finely chopped
  • 2 teaspoons oil
  • 2 teaspoons Sri Lankan chili powder
  • ½ teaspoon fennel seed powder
  • ¾  cup water
  • 1 tablespoon milk
  • Salt to taste


  • Trim off the end of asparagus and wash and cut into 1 inch pieces and set aside
  • Add oil to a covered saucepan and add onion, garlic and sauté until lightly browned
  • Add chopped tomatoes and cover and cook in a low flame for about 4 minutes
  • Mash the cooked tomatoes with the back of a spoon
  • Now add chopped asparagus to the saucepan and add water, chili powder, salt and cover and cook for about 10 minutes
  • Add milk and fennel seed powder and cook uncovered for 1 more minute
  • Serve with rice
  • Yields 2 – 3 as side dish

Happy Thanksgiving