Tandoori Aloo

A big Hi to everyone!!! . BusyAtIndianKitchen is back after a short break. It was a bit difficult for me to find time to post recipes with a busy toddler running around , though I had around 50 recipes ready.  Since his holidays are coming to an end, we are trying to bounce back to regular routine. Hope you too had a great and memorable vacation!! To start with, today's recipe is one of the best starters which is none other than Tandoori Aloo. The exciting kids friendly recipe follows..

Recipe For : 2

Preparation Time : 30 to 45 minutes + Marination Time + Parboiling Time

Ingredients:

Potato                          - 2 (Big Size)

Curd                            - 1/4 cup (Yogurt)

Ginger-Garlic paste     - 2 tbsp

Chili Powder               - 3 tsp 

Cumin Powder            - 2 tsp (Seeraga Thool)

Coriander Powder        - 2 tsp (Malli Thool)

Turmeric Powder         - a pinch

Garam Masala Powder - 2 tsp

Pepper Powder             - 1 tsp

Kasuri Methi                - 2 tsp  (Dried Fenugreek Leaves)

Oil                                 - 1 tbsp

Lemon Juice                  - 1 tsp

Salt                                - As required

Procedure:

• First step is to parboil potatoes i.e it should only be partially cooked. I used to cook potatoes for 3  continuous whistles.  To cool it off,  don't immerse boiled potatoes in cold water. It prevents potatoes from getting crispier when they are grilled. So let potatoes cool on its own and then cut it into big chunks.
• You can either grill them using skewers or directly using a greased tray. If you are using wooden skewers, soak them in water for 30 minutes to prevent it from catching fire when exposed to grill. 
• Mix all the ingredients along with chopped potato chunks and set it aside for 30 to 60 minutes. More the marination time, tastier is the potato. Adjust the spice according to your taste.
• After enough marination, arrange potato chunks in skewers or place them in a greased tray.
• Preheat the oven to 220 degree Celsius.
• Bake potatoes for 30 to 45 minutes or until its done. Keep on checking in between to prevent it from getting burnt.
• Serve it with curd mixed with Green Chutney.

Potato Gothsu

This is the recipe which  i learnt from one of my dear friends. When ever i visit her place, she will make this Potato gothsu and hot steaming dosais especially for me. Right from day one, i liked this gothsu a lot. That tempting recipe is for you..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Potato                     - 1 (medium size)
Big Onion               - 1 (small size)
Tomato                    - 1 (small size)
Salt                          - As required
Turmeric powder     - 1/4 tsp
Mustard Seeds         - 1/4 tsp
Urad Dal                  - 1/4 tsp
Curry Leaves           - few
Oil                            - 2 tbsp

To Grind:

Chopped Coconut    - 3 tbsp
Dry Red Chili          - 2
Cumin Seeds            - 1/4 tsp (Seeragam)
Fennel Seeds            - 1/4 tsp (Perunjeeragam / Sombu)

Procedure:

•  Chop finely Big onion, Potato and Tomato. Grind everything under ' To Grind' adding little water.
• Heat oil in a pan. When its hot, add Mustard seeds and Urad dal to it.
• When they splutter add chopped onions and curry leaves to it.
• After they turn translucent, add chopped potato to it.
• Saute till potato is half cooked and then add chopped tomatoes.
• Add  Salt, Turmeric powder and ground masala after tomato has been cooked.
• Add also enough water and cook the gravy in medium flame, till everything is cooked completely and the gravy reaches needed consistency. 
• Adjust the spice according to your taste.It tastes so good with Dosai and Idly.

Tawa Pulao

Though i haven't tasted this pulao before, found this interesting recipe from vahrehvah and tried it immediately. This pulao was entirely different and spicier than usual pulao. We can also call it as fried rice style pulao. You can also prepare this pulao with left over rice. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Basmati Rice           - 1 cup
Carrot                      - 1 (medium size)
Potato                      - 1 (medium size)
Fresh Peas               - a handful
Capsicum                - 1/2
Big Onion                - 1
Tomato                     - 1
Ginger-Garlic paste - 2 tbsp
Salt                           - As required
Turmeric Powder      - 1/4 tsp
Amchoor Powder      - 1/4 tsp (Dry Mango Powder)
Red Chili Paste         - 1/2 tsp
Cumin Seeds             - 1/2 tsp (Seeragam)
Coriander Leaves      - few
Oil                              - 2 tbsp

To Dry roast and Powder:

Dry red Chili      - 1
Coriander Seeds - 1/4 tsp (Malli)
Cumin Seeds       - 1/4 tsp (Seeragam)
Fennel Seeds       - 1/4 tsp (Perunjeeragam / Sombu)
Cloves                  - 2 (Krambu)
Cinnamon Stick   - 1 (Pattai)
Green Cardamom - 2(Elakkai)

Procedure:

• Cook 1 cup of Basmati rice with 2 cups of water.  Chop Carrot, potato and capsicum into medium size pieces. Boil carrot, potato and fresh peas. Chop finely Big onion and tomato. Click here for knowing How to Prepare Red Chili paste at home?. Dry roast and powder everything under ' To Dry Roast and Powder'. This masala powder is nothing but, Pav Bhaji Masala powder. You can also use ready made Pav Bhaji masala powder instead.
• Heat oil in a pan. Add Cumin seeds to it.
• When they splutter, add chopped onions to it. After they turn translucent, add Ginger-Garlic paste to it.
• Saute till raw flavor goes off and then add capsicum. Saute for some time and then add boiled carrot, potato and peas. Add also chopped tomato.
• After tomatoes have been cooked well, add salt, red chili paste , turmeric powder, amchoor powder and ground masala powder.   We are adding both Red Chili paste and Chili powder. So adjust spice according to your taste. Give it a good stir and add cooked rice to it. Toss everything together. Garnish with coriander leaves and serve this pulao hot!!

Must Try 35 Poriyal/Kootu Recipes!!!

Its always a poriyal or kootu which makes a South Indian lunch complete. I would recommend to try these interesting recipes to make a change to your routine menu. I am sure you would enjoy  cooking. Just click each picture to get its recipe.  Here you go!!

Kovakkai:

Kovakkai Vengayam Pirattal (Tindora -Onion Stir Fry):

Kovakkai Milagu Varuval (Tindora Pepper Stir Fry):

Kovakkai Vathakal (Tindora Stir Fry):

Potato :

Nellai Urulai Varuval: (potato Varuval)

Spicy Potato Roast:

Dry Aloo-Matar Curry: (Dry Potato - Peas Curry)

Senai Kizhangu: (Elephant Yam)

Spicy Senaikizhangu Roast: (Elephant Yam Roast)

Senaikizhangu Poondu Varuval: (Elephant Yam Garlic Stir fry)

Senaikizhangu Varuval: (Elephant Yam Shallow Fry)

Vazhai Poo: (Banana Flower)

Vazhai Poo Usili: (Banana flower usili)

Vazhai Poo Kola Urundai: (Banana flower fritters)

Kathirikkai: (Brinjal)

Kathirikkai Kootu (Brinjal Kootu):

Kathirikkai Poondu Varuval (Brinjal - Garlic stir fry):

Cauliflower:

Tandoori Cauliflower:

Gobi - 65:

Cauliflower Poriyal:

Pachai Sundakkai Poriyal (Raw Turkey Berry Poriyal)

Pagarkai: (Bitter Gourd)

Pagarkai Masala (Bitter Gourd Masala):

Pagarkai Varuval: (Bitter Gourd Stir Fry)

Vazhakkai: (Raw Plantain)

Vazhakkai Varuval (Raw Plantain Varuval):

Spicy Vazhakkai Roast (Spic Raw Plantain Roast):

Vendakkai (Ladies Finger);

Vendakkai Poriyal (Ladies Finger Poriyal):

Vendakkai  Poondu - Milagu Varuval (Ladies Finger Garlic - Pepper Fry):

Spicy Murungai Beans Poriyal (Spicy French Beans Poriyal):

Sepankizhangu Varuval: (Taro root shallow fry)

Spicy Murungakkai Poriyal:

Pachai Pattani Poriyal: (Fresh Peas Poriyal)

No Coconut Green Peas Poriyal:

Broccoli Poriyal:

Meal Maker Curry:

Mushroom pepper Fry:

Beetroot Kola Urundai:

Kadalai Parupu - Pudalangai Poriyal: (Snake Gourd - Channa Dal poriyal)

Avarakkai Poriyal: (Broad Beans Poriyal)

Kothavarangai Poriyal (Cluster Beans Poriyal):

50 Vegetarian Side Dish Recipes

Here is a collection of 50 delicious Vegetarian side dish recipes. I have collated the recipes in a single post for your easy reference.  Just click on each picture to view the recipe.  Here you go!!

Potato:

Baby Potato Gravy

Methi Aloo:

Poori Potato Masala (1):

Aloo-Mint Gravy:

Poori Potato Masala (2):

Aloo-Gobi Gravy:

Aloo-Soya Gravy:

Kuruma:

Vegetable Kurma:

Green Vegetable Kuruma:

Navarathna Kuruma:

Vegetable Jaipuri Subzi:

Vegetable Stew:

Paneer:

Chili Paneer:

Paneer Butter Masala:

Mushroom:

White Mushroom Kuruma:

Mushroom Pepper Fry:

Spicy Mushroom Gravy:

Mushroom Makhani Gravy:

Button Mushroom Masala:

Pepper Mushroom Dry:

Chettinadu Mushroom And Peas Gravy:

Kadai Mushroom:

Mushroom Vindaloo:

Mushroom Masala:

Chick Peas:

Kadalai Curry:

Spicy Channa Masala:

Channa, Potato and Capsicum Subzi:

Black Channa Gravy in fish kuzhambu style:

Channa Masala:

Pepper Chole:

Sambar:

Tiffin Sambar:

Varuthu Aracha Mullangi Sambar:

Madras Sambar:

Hotel Sambar:

Varuthu Aracha Sambar:

Moongdal Sambar:

Soya Chunks:

Soya Chunks Gravy:

Meal Maker Kuzhambu:

Soya Chunks Sukka:

Salna:

Plain Salna:

Restaurant Style Plain Salna:

Brinjal:

Brinjal Masala:

Brinjal and Capsicum gravy:

Capsicum Masala:

Mirchi Ka salan:

Senai Kizhangu Pulisery:

Vellai Pattani Kuruma:

Babycorn Butter Masala:

Cauliflower Gravy:

Till ka khatta: