Archive for the ‘Potato’ Category

Potato stir fry with coconut masala

Wednesday, April 21st, 2010

Naturally, all of us at home love using potatoes to make a side dish for rasam or sambhar as well as to make gravies like kadappa or aloo kari patta. But the favorite at home is the simple aloo kari (stir fry) that goes well with everything. I try different types of potato kari apart from the usual podimas style stir fries.

Couple of weeks ago, I saw this recipe at Rak’s Kitchen, and she had made an eggplant stir fry with fresh onion-coconut paste. I tried it with eggplants the first time and the taste was so good that I have been using the masala paste to make potato stir fry, plantain stir fry and even added it to beets. Do give it a try, the stir fry is flavorful and spices can be adjusted too.

Ingredients(Serves-2)

Potato- Yellow potatoes, medium size- 8 each
Chopped onions- 1/4 cup
Sambar powder- 1 tsp (or use a combination of red chili powder and coriander seed powder)
Turmeric powder- 1/2 tsp
Salt- to taste

To blend to a smooth paste:
Cumin seeds- 1 tsp
Pearl onions -6 each
Coconut- 1/4 cup

For tempering:
Oil- 1 tsp
Red chilies- 3
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Asafoetida- 1 pinch
Curry leaves- few sprigs
Coriander leaves- to garnish

Method:

Wash and peel the skin of potatoes. Chop them into 1″ cubes.

Heat oil in a pan and add mustard seeds. When they splutter, add asafoetida, cumin seeds, curry leaves and red chilies. Then add the chopped onions, salt, turmeric powder and stir fry well. Add the potatoes, sambhar powder and toss well to coat.

Adjust the flame to a low-medium, cover the pan and let the potatoes cook.

In the mean time, blend the pearl onions, cumin seeds and coconut to a smooth paste, adding around 1/4 cup of water to the paste.

Once the potatoes are half cooked, add this coconut paste to the pan with potatoes, and mix them well. Let the masala and potatoes cook together till the potatoes turn to a dry curry.

Serve the potato stir fry with rice or with rotis.

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Jeera Aloo for a Laddu Kid’s Birthday

Monday, February 8th, 2010

Before you start writing a comment to congratulate us for this beautiful creation, let me tell you that though I wish he is mine, this doll is created by Sis and Jiju. My dear nephew Aryan is celebrating his fourth birthday today 😀

Though we are in two continents and I cannot make it there to be in time for his party, I am celebrating his Birthday by making his favorite dish. When I first saw him all wrapped up and sleeping, I could almost cry with joy. All mom’s out there, all kids are special but please excuse me today, to give all these titles to Ari for his Birthday.

I saw him after almost a year when I visited Sis and BIL last year and he had learnt to perfectly say “Chithi” (aunty) in many different ways, with many tunes and pitches. The first day I was there, he woke up, still wrapped in his teddy blanket and wanted to play “kanoom kanoom tooch” ( Hide and seek).

His mischiefs are not biting someone or hitting someone, but all very well thought and technical. He hit books at an early age and we have to read him a book every night before putting him to bed. That is one lovely moment I enjoyed every day. All tucked in and sleepy, he will still wait for the story to end. If you hurry up, he remembers the words and he will recite them and will make you repeat :)

Few days later when I was baby sitting him, he wanted to go to the nearby play area. I took him to the small park and he said he wanted to go to the big park. I told him I don’t know the route and he said ” You can carry me and I will take you there”. I made a quick call to Sis only to be assured that he can perfectly find his way around the neighborhood. Not one block or two, a whole 3 km stretch. And all the way, he was telling me which shop sold what, gave a tour of a pet shop with a complete aquarium and which buildings were banks! And if you are wondering yes, he took me to the big park and took me back home too (who was escorting who??)

Aloo, taro root and bitter gourd(yes) are his favorite veggies. One day when Sis made Bitter Gourd Dal and we were having a family dinner. He said ,” Aunty, all these vegetables are healthy, come eat with me” and kept feeding me little spoons of bitter gourd. Now I don’t eat BG, but I could not refuse and set a wrong example. My entire family had a hearty laugh seeing me swallowing bitter gourd and still putting up a smile on my face.

I made this Jeera Aloo for him when I was there(a less spicy version).

Ingredients:
Yellow Potatoes- 3
Cumin seeds – 1 tsp
Salt- To taste
Turmeric Powder- 1/4 tsp
Red Chili Powder- 3/4 tsp
Coriander seed powder- 1/2 tsp
Corn Flour- 1/2 tsp
Canola Oil/ Vegetable oil- 2 tbsp

Method:

Wash the potatoes, peel the skin and dice them into 1″ pieces(You can also cut them into long slices).

Add 1/4 tsp salt to a pot of water, boil the potatoes for 5-6 minutes just so that they are beginning to cook but not completely cooked, drain and keep aside.

Mix salt, turmeric powder, red chili powder, coriander powder and cornflour together.

In a frying pan, add oil and cumin seeds. When it sizzles, add the spice powder, stir well and mix with the oil, add the boiled potatoes and mix everything together. Toss well to coat evenly.

Cook on a medium-high flame for 8-10 minutes or till the potatoes turn golden brown(but not burnt). Serve hot with rice or rotis.

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Recipe Marathon Day 4: Easy Vegetable Seekh Kebabs

Monday, December 28th, 2009

I am a big fan of street food, chaat and tikkis. There was this small chaat shop near vitan in Mylapore and they used to make this awesome pav bhaji and bhel puri. Slowly, the tension of studies, thesis and work took over and I didn’t have time to go out in the evenings and grab some chaat. I got a bag of haldirams or banana chips or lays and munched them.

But when I went home for a vacation after long time(2 years) and after a scorching summer (We hit 110 a couple of days in TX), all tanned and clothes hanging everywhere, I was not able to eat the usual meals properly.

Sis and Brother in Law took me to this place one evening for dinner. If I remember well the place was Mirchi’s. They had this real, fire pit set up under each table and the appetizers were vegetarian kebabs of every kind you can think of. Though I have been to kebab factory and similar places, this concept was unique. Some of the kebabs were well done and they were warming in this BBQ pit on the table and some were cooking and we were able to toss them in to our plates depending on the done-ness we liked. I was so hungry and for a change, some one was cooking for me! I kept feasting on the kebabs (must have gobbled a dozen at least) when BIL looked at me kindly and reminded that there was a full buffet as well :)

It was embarrassing that I ate till I looked like I am going to burst, but they gave the best gift I ever got in a long time- good food and rest. Even if you are an adult and can run your own show, sometimes you just wish you were a kid, am I correct?

My mouth is watering now to even think of their golden-brown kebabs. This is a recipe from my sister and this book like the previous biryani and this is a healthy version of kebab as we use dried fruits and nuts and vegetables. I guess the restaurant used fresh nuts,figs and dates as that was the harvest season and boy, the fruits just melt and caramelize beautifully.

And this is what I am going to taste with tea during this recipe marathon , come on in with a blanket and make yourself comfortable by the grill!

Ingredients: (makes 6 cylinders)

Boiled Potatoes -3 (Medium size)
Grated Carrot- 1 medium size
Frozen peas -1/4 cup
Salt to taste
Tandoori masala- 3/4 tsp
Cashew nuts and almonds- 4 tsp (together)
Raisins- 3 tsp
Dates- 6 each
Chopped Green chilies-3
Ginger-garlic paste- 1/4 tsp
Butter- 1 tbsp
Chopped Cilantro- 2 tbsp
Sun flower oil- 2 tbsp
Bamboo Skewers -4

Method:

Mash the boiled potatoes. Remove the seeds from the dates. Finely chop raisins, dates and nuts. Soak the skewers in water for 10-15 minutes so that the dry sticks won’t catch fire when they are baking/grilling.

Ingredi-kebab

Heat one teaspoon oil in a pan and add grated carrots, mashed potatoes and peas. Add salt, stir fry them well, add ginger garlic paste and the tandoori masala powder. (If you do not use tandoori masala powder, use a mix of cumin powder, coriander powder and red chili powder).

Add the chopped green chilies and cilantro.

Do not add water but make sure that the vegetables are stir fried well. At the final stage, add nuts, dates and raisins and mix well. Add the butter and mash it well with the veggies . Let it cool. Divide it in to equal parts.

Shaping-veggie-Kebab

Take a skewer out of the water. Take one part of the kebab mixture. Dab it with a tea spoon of water so that it will hold it shape and make like a kebab (cylinderical) around the skewer. Arrange all other kebabs in a similar way. Brush with a bit of oil on top of the kebabs.

Baking: I baked these kebabs at 375 oven for 10 minutes each side as N tends to smoke them so much :)

Grilling : If grilling, wait till both sides are golden brown. Do not keep turning the kebab.

Pan frying: I made some patties as well, with the same veggie-nuts mixture and I shallow fried them in a tea spoon of sun flower oil till each side was golden brown. The raisins and dates may caramelize when you pan fry and the patties may get a brown color but that’s OK.

Serve the kebabs with a slice of lemon and ketchup. Enjoy with a cup of steaming hot chai and a favorite movie.

kebab-plate

This is what we have been offering for the past few days during the marathon hosted by Nupur of One hot stove :

Day 1: December 25 : See the recipes here

Day 2: December 26: Check out what’s cooking here

Day 3: December 27: Still going strong, see the delicious recipes here

I am sending this easy vegetable seekh kebabs to for Oraphan’s Easy Veggie 50th Post celebrations.

I am glad that you visited us for tea. Waiting to see you all tomorrow with some “steaming” stuff to feast on.

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Achari Aloo (Potatoes with pickle spices)

Wednesday, December 23rd, 2009

Acharialoo

I made some pickles during summer and I bought pickle masala powder (achar masala). After that enthusiasm of making pickles died down, this carton of achar masala was staring at me from the pantry. Luckily while we were watching the show Highway on my plate on ndtv goodtimes, I saw a lady preparing achari aloo in a palace restaurant in Rajasthan. I tried it couple of times and the achari masala really gives the stir-fry kari(poriyals) a nice spice without overpowering the taste of the vegetable. I modified the recipe a bit, as I was not too keen on deep frying. When I tried the recipe the first time, I used the achar masala in smaller quantity to figure out how spicy the stir fry would be and I would suggest the same as different brands may vary in their spice levels.

Its quite simple and I modify it depending on the vegetable I am pairing the masala with.

Ingredients (Serves 2)

Baby potatoes- 16 numbers

Achar Masala- 3/4 tsp.

Turmeric powder- 1/4 tsp

Red onions- chopped- 1/4 cup

Green chilies- 2- finely chopped

Garlic- 2 cloves – finely chopped

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Curry leaves- a few

Salt- to taste

Method:

Wash the baby potatoes well. I peel the skin and chop them into two, but you can also use it as whole potato with skin on. Boil the potatoes till they are 3/4th cooked, firm and not mushy.

Heat oil in a frying pan and add mustards seeds. When they splutter, add cumin seeds, curry leaves, chopped green chilies, chopped garlic and fry well. Add the chopped red onions and stir fry well. Add salt and turmeric powder and mix them in.

Add the boiled potatoes to this pan and sprinkle the achar masala. Stir fry on a medium-low flame, covered for a good 7-10 minutes. Remove the lid and let it cook for 2-3 minutes. Switch off.

This achari aloo goes well with anything from chappatis to dal rice to to Rasam or even plain jeera rice, zucchini rice
peas rice. Just Mix and Match depending on what you have.

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