This is for the spice lovers!!! Baby potatoes in a fiery red onion gravy. Though the spice level can be adjusted to one’s preference it tastes best when it is on the spicier side. Goes well with string hoppers, rotis, rice, or even with bread.
500gms baby potatoes
5 large onions sliced fine
5 tsps chilly powder
2tbsps tamarind paste
5 tbsps Parachute Coconut oil
Method : Pressure cook the potatoes and peel them. Heat 5 tbsps coconut oil. Add the sliced onions and roast on a high flame so that half of them get browned and the other half are translucent . Add the chilly powder and toss for a few seconds. Add the tamarind paste, salt, potatoes and enough water to make it a gravy. Drop in the boiled potatoes. Boil well so that the potatoes absorb the masala.
Note: this is one variety of Saung. I will be posting another variation which is not as runny as this one.
A favourite of young and old alike, these potato papads can be served as a tea time snack or as a side dish with Dal and rice. A variety of these papads can be made by changing the spice or the condiments according to one’s preference. Here I have kept it simple as the children would find the spicy ones a little too hot.
250 gms rice
500 gms potatoes
5 cups (1.250 Litres) of water
Wash and soak the rice for four hours. Pressure cook the potatoes, deskin and mash them thoroughly. Grind the rice to a very fine paste. Pour it into a pan, add salt and five cups of water. Cook it on a slow flame till it turns transparent and forms into a lump. Remove and keep aside. When it has cooled sufficiently enough to handle, add the mashed potatoes. Mix thoroughly. Make tiny pellets of the dough. Place a pellet on the back of a dish and press it down with a bowl to get a two inch diameter Papad. Finish off with the remaining pellets. Dry them on a plastic sheet in strong sunlight for two to three days. Store in an air tight container.
Heat oil. Drop in four of the papads and deep fry them till crisp. Drain on tissue paper and sprinkle with chilly or pepper powder.
Note: A coarse paste of green chilly and hing or of red chilly powder and hing depending upon individual spice level can be added to the rice batter when it is being cooked. You can also keep it simple by adding some cumin seeds and omitting the spice.
Aloo poha/ batata poha/ potato with flattened rice is a filling breakfast eat. It is popular all over India but each region enjoys it by tweaking it to cater to their family’s taste.
250 gms gms poha/flattened rice
2 large onions sliced
2 large potatoes
8 green chillies minced
1 tsp garam masala
5 sprigs curry leaves
1 large lemon
A pinch of haldi
3 tbsps ghee/ clarified butter
5 tbsps oil
1 heaped tsp jeera/cumin seeds
Wash and drain the poha. Sprinkle some salt and mix well. Chop the green chillies fine. Slice the onions and chop the potatoes into tiny cubes. Heat a mixture of ghee and oil. Add the jeera and after it splutters add the green chillies, curry leaves onions and the potatoes . Roast till the onions are translucent and the potatoes are cooked. . Add the garam masala salt and the haldi. Add the washed and drained Poha along with half of the chopped coriander leaves. Heat well. Add the grated coconut, lemon juice and mix well. Garnish with the remaining coriander leaves and serve hot.
Potato pez upkari or potato thoy is a simple yet delicious preparation enjoyed along with dal and rice or as a mixer for rice. All you need to do is to dilute it and mash it a bit if you prefer to eat it as a soup dear friends.
4 potatoes deskinned and sliced lengthwise
4 green chillies slit
1 broken red chilly
2 tbsps Parachute coconut oil
1 tsp mustard
Drop the sliced potatoes, salt, green chillies and three glasses of water into the pressure cooker and cook to three whistles. Heat 2 tbsps coconut oil, add a tsp of mustard and after it crackles add a broken red chilly. Toss and pour the seasoning into the potato pez upkari. Pour in a generous amount of hing and boil well.
Can any one resist this?….. Roasted baby potatoes are a delight whether they are served as a starter or as a side dish. I prefer mine with a dash of hing and chilly powder. I could make a meal of them if served as starters, so stick to making them as a side dish!
1/2 KG Baby potatoes
2 tsps Chilly powder or more as required
3 tbsps Parachute coconut oil
1 tsp mustard.
Pressure cook the baby potatoes and peel them. Heat oil. Add the mustard. After it crackles add the potatoes , salt, hing and chilly powder and mix well. Sprinkle a little water and transfer it to the microwave. Cook till done tossing at regular intervals.
If done on the gas keep the flame very low and keep sprinkling water and tossing till done..
The basic ingredients for a ghee roast remain the same though the main ingredient may vary. Paneer, chicken, prawns and potatoes are preferred while making a ghee roast.
250 gms potatoes cubed and roasted in ghee.
2 tbsps coriander seeds
1tsp cumin seeds
1/4 tsp fenugreek
2tbsps chilly powder
A pinch of turmeric powder
5 garlic cloves
2 tsps tamarind paste
2 sprigs curry leaves
A small piece of jaggery.
Roast the coriander, cumin, fenugreek, pepper and cloves in half a tsp of ghee till aromatic. Switch off and add the chilly powder n turmeric powder. Toss and immediately transfer it into the blender. Add the tamarind paste and the garlic and grind to a smooth paste with as much water as required.
Add the above ground paste in the 1 tsp ghee, roast till it gives an aroma. Add the curry leaves and a small piece of jaggery. Add the potatoes and mix well. Garnish with a couple of fresh curry leaves.