Tasty Tuesday & Tuesday Tunes: Sweet Potato Latkes & Deva Premal

Deva Premal

Tuesday Tunes: Deva Premal

If you meditate or practice yoga, you’ve probably spent at lot of time listening to the soothing voice of the fantastic Deva Premal.
The music of this mantra chanting singer will get you into “the gap” faster than anyone I have ever heard.

When you hear the melodious sound of Deva expertly delivering the “Om Namo Bhagavate Vasudevaya” you may be surprise to find that rather than being a native of Mumbai she was actually born in Nürnberg, Germany.

Apparently, the product of loving yogi parents who were also musicians, Deva was welcomed into the world by her father chanting the Gayatri Mantra during her birth. Classically trained in voice, violin and piano, she grew up chanting as a spiritual practice and began singing professionally in sanskrit after meeting her partner Miten in 1992.

Deva Premal & Miten

I’m not a Buddhist, but I love listening to Deva Premal & Miten when I need to clear my mind. The clarity of her voice and the beautiful intention of their music is a soul soother that I love more and more each time I hear it.

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Tasty Tuesday: Sweet Potato Latkes

I thought I’d continue the Euro-Indian fusion theme with a curry interpretation of an European classic. I loved eating potato pancakes or Kartoffelpuffer as a kid in Germany with applesauce and sour cream.

For the curry version, I used a mixture of sweet potato, white potato and potato flour because I am on a gluten-free diet, but any flour can be used.

Ingredients

2 large sweet potatoes
1 medium baking potato
1⁄4 cup flour
3 teaspoons brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1⁄4 teaspoon salt
1 large egg, beaten
cayenne pepper to taste

vegetable or canola oil for frying

* Pre-bake the potatoes.
I did this in Microwave. (Cut off ends of potatoes and wrap each in a paper towel. Microwave on high for 5 mins. Turn over and microwave additional 5 mins.
Reduce time if potatoes are on the smaller side .

* Allow potatoes to cool in fridge for about 10 minutes.

* Peel skin from potatoes and roughly mash with a fork.

* Mix in egg and flour.

* Pour in remaining spices and combine.

* Preheat oil in skillet on medium heat for about 2 minutes.

* Drop in mixture and flatten to palm-sized pancakes with fork.

* Cook until crisp on both sides.

Should make about 6 pancakes.

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