A slightly sweet comfort dish especially made during fasting days.Soft and crunchy at the same time. Best breakfast dish.
Ingredients: (Serves 4)
1/2 kg Ratala (Sweet Potato)
2 tbsp Ghee
2 tsp Cumin seeds
3 Green chillies
1 tsp Sugar (Optional)
1/2 cup Daanyacha kut (Roasted peanut powder)
Salt to taste
Method:
Wash, peel and grate ratala. Be quick while grating ratala as due to oxidation it changes colour. If you want, put the grated ratala in water incase you are not going to cook it immediately.
Now in a kadhai add ghee and cumin seeds. When cumin seeds sizzles add finely chopped green chillies and grated ratala (incase you have kept ratala in water, then squeeze all the excess water from ratala otherwise your kees will get soggy).
Now in ratala add salt, sugar; daanyacha kut and mix well.Cover with lid and let the ratala cook on steam for 15-20 minutes till it becomes tender. Stir occasionally.
When perfectly cooked, this kees will become little transparent and glazzy.
Ratalyacha kees is ready. Serve hot.
Ingredients: (Serves 4)
1/2 kg Ratala (Sweet Potato)
2 tbsp Ghee
2 tsp Cumin seeds
3 Green chillies
1 tsp Sugar (Optional)
1/2 cup Daanyacha kut (Roasted peanut powder)
Salt to taste
Method:
Wash, peel and grate ratala. Be quick while grating ratala as due to oxidation it changes colour. If you want, put the grated ratala in water incase you are not going to cook it immediately.
Now in a kadhai add ghee and cumin seeds. When cumin seeds sizzles add finely chopped green chillies and grated ratala (incase you have kept ratala in water, then squeeze all the excess water from ratala otherwise your kees will get soggy).
Now in ratala add salt, sugar; daanyacha kut and mix well.Cover with lid and let the ratala cook on steam for 15-20 minutes till it becomes tender. Stir occasionally.
When perfectly cooked, this kees will become little transparent and glazzy.
Ratalyacha kees is ready. Serve hot.
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