Poori Potato Masala

The recipe today is Potato Masala which is prepared specially to have with Poori. This recipe uses coconut milk to reduce Heartburn, which is caused by deep frying poori in oil. I have already posted a Potato Masala for poori. This one varies from that of in using Coconut milk and Tomato. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Potato                   - 2 (medium size)

Big Onion             - 1 (big)

Tomato                 - 1 (big)

Chopped Coconut - 1/4 cup

Green Chili           - 3

Roasted Gram       - 2 tsp (Pori kadalai)

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Mustard Seeds       - 1/2 tsp

Urad Dal                - 1/2 tsp

Channa Dal            - 1/2 tsp

Curry Leaves         - few

Procedure:

• Boil potatoes and smash them. Chop Big Onion lengthwise. Slit Green Chili. Finely chop tomato.  Extract coconut milk from coconut.  Powder Roasted Gram.
• Heat oil in a pan. Add mustard seeds, Urad dal and Channa dal. When they splutter add chopped onions, Green chili and curry leaves.
• After the onions turn translucent, add chopped tomatoes.
• Add salt and turmeric powder. Cover with a lid and cook it.
• When both onions and tomatoes are cooked, add smashed potato and mix everything well together.
• Add also coconut milk. Adjust the gravy thickness by adding water. Cook until the gravy reaches its consistency. Enjoy it with Poori.. 

Urulai Kizhangu Kuzhambu (Potato Kuzhambu)

Urulai Kizhangu Kuzhambu (Potato Kuzhambu)

Potato has always been a favorite vegetable for everyone and this is one of the healthiest ways to include potato in our diet. 

I have seen people preparing this kuzhambu with boiled potato. Always boiling potato is not at all a good option.  Doing so , all the nutrients in the potato will get wasted in that water which we use for boiling.  In this recipe, we are cooking raw potato in masala paste and tamarind water. Hence this kuzhambu retains all the nutrients of potato. 

Here is that spicy and flavorsome recipe!!!

Ingredients: (Recipe For 2)

To Roast And Grind:

Red Chilli                        - 2

Coriander Seeds              - 1 tsp

Cumin Seeds                   - 1/2 tsp

Whole Black Pepper       - 1/2 tsp

Chopped Coconut           - 3 tbsp

For The Kuzhambu:

Potato                           - 2 (small If big 1)

Small Onion                 - around 8

Tomato                         - 1

Garlic Pods                   - 3

Tamarind                      - small lemon size ball

Turmeric Powder          - 1/4 tsp

Mustard Seeds              - 1/2 tsp

Fenugreek Seeds           - 1/2 tsp

Red Chilli                      - 1

Asafoetida                     - a pinch        

Curry Leaves                 - few

Salt                                 - As required

Oil                                  - As required

Procedure:

• Roast and Grind everything under 'To Roast And Grind'.
• Chop potato into big chunks. Peel small onions. If the onions are big, chop them also into two.
• Chop tomato and garlic finely.
• Extract tamarind juice from tamarind.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds.
• When they splutter, add asafoetida. After a second, add garlic, red chilli and curry leaves.
• Saute for a minute and then add onions. When the onions are translucent, add chopped tomatoes.
• After onions and tomatoes are cooked, add potato. 
• Saute them well and add masala.
• After the raw flavor of masala goes off, add tamarind extract ,enough water, salt and turmeric powder.
• Close the cooker and cook the kuzhambu for 1 whistle. After 1 whistle reduce the flame and switch it off in another 10 minutes.
• Your kuzhambu is ready. Serve it with Poriyal Of Your Choice.

Channa, potato and Capsiucm Subji

I wanted to try an alternative gravy for Channa Masala. Then ended with this subji. I used potato to improve the gravy taste and capsicum to give crunchiness to the gravy.

 We had this gravy with Pulkha Roti. The combination was amazing. Give a try to this tastier and healthy Subji some time..

Here goes the recipe...

Recipe For : 1

Preparation Time : 30 minutes

Ingredients:

White Channa              - 1 /4 cup

Potato                          - 1 (medium size)

Capsicum                     - 1/2

Big Onion                     - 1

Tomato                         - 1

Ginger-Garlic Paste     - 1 tbsp

Turmeric Powder         - 1tsp
Chilli Powder                - 2 tsp
Cumin Powder             - 1 tsp
Coriander Powder        - 2 tsp
Garam Masala Powder - 1 tsp
Salt                                 - To Taste
Oil                                   - As Required
Coriander Leaves           - For Garnishing

Procedure:

1. Soak Channa overnight. If you forgot to soak last night you can soak in hot water for 3 hours. Boil Channa. It should be mash-able with your hands.
2. Boil potato.Chop finely Big onion and tomato. Chop boiled potato and capsicum into little bigger pieces.
3.  Heat Oil in a pan.When its hot add chopped onions. I didn't use whole Garam Masala. If you wish you can use before adding onions.
4. Once it become translucent add Ginger Garlic Paste.
5. After the raw flavor goes off, add chopped tomatoes.
6. Add salt, Turmeric powder, Chili powder, Cumin Powder and coriander powder to the pan. Add also some water. Cover with a lid and cook the gravy.
7. When both onions and tomatoes are cooked  add cooked channa and potato.
8. Mix everything well and add also capsiucm
9.  When everything is mixed up well, switch off the flame and add Garam Masala Powder.
10. Garnish with coriander leaves and serve.

Dry Aloo - Matar Curry (Urulai Pattani Poriyal)

Want a perfect side dish for Vegetable Pulao?? I bet this curry would be the best. The spiciness of the curry makes it the perfect match for Less spicy Pulao..  Give this curry a try next time when you are preparing Pulao...

Here is the recipe..

Recipe For : 1

Preparation Time : 20 minutes

Ingredients:

Potato                             - 1 (medium size)

Fresh Peas                      - a handful

Big Onion                      - 1 (small size)

Chopped Ginger            - 2 tsp

Cumin Seeds                 - 1/4 tsp

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder         - 1/2 tsp

Garam Masala Powder  - 1/4 tsp

Oil                                  - 1 tbsp

Coriander Leaves           - for garnishing

Procedure:

• Boil Peas. Steam Potato. I don't prefer boiling potato in water since all its nutrients will be lost in the water. Steaming potato in  a Idli pot, helps to retain its nutrients. After steaming the potato, cut it into medium cube size pieces.
• Finely chop Big onion, Ginger and Coriander leaves.
• Heat oil in a pan. Add cumin seeds to it. When they crackle, add chopped onion and  Ginger to it. 
• After the onions are translucent, add boiled potato cut into cubes and peas to it.
• Add salt and all powders except Garam Masala Powder to the pan and toss the vegetables well for perfect blending of spices.
• Switch off the flame after the spices get mixed up well with vegetables.
• Add Garm Masala Powder at-last. Adding Garam Masala at-last after switching off the flame, helps the dish to retain Garam Masala flavor for a long time.
• Enjoy your Aloo-Matar curry...

Aloo Soya Gravy

Soya Balls and Potato Gravy

I have mixed up potato with soya balls not only to add taste but also for making up a nutritionally balanced food.. I will be using equal amount of potato and soya balls.. Its up to individual's tastebud. Can increase or decrease the quantity of potatoes.

Ingredients

Soya Balls                    -  150 gm
Boiled Potato                - 150 gm
Big Onion                     - 2 ( around 150 gm)
Tomato                         - 2
Ginger Garlic paste      - 1 tbsp
Turmeric Powder         - 1tsp
Chilli Powder               - 2 tsp
Cumin Powder             - 1 tsp
Coriander Powder        - 2 tsp
Garam Masala Powder - 1 tsp
Roasted Peanut             - Handful
Salt                                - To Taste
Oil                                 - As Required
Whole Garam Masala   - Each 2
Coriander Leaves          - For Garnishing

Procedure

1. Heat Oil in a pan.
2. Add Whole Garam Masala
3. Add onion
4. Once it become translucent add Ginger Garlic Paste
5. Chop Soya Balls and Potato into cubes. See to that both are of same size.
6. Add Soya Balls n Potato to the pan.
7. Once its half done, add tomatoes.
8. Add all the powder except Garam masala.
9. Add water.
10. After the gravy is done add Garam Masala powder atlast.
11. Make a powder of roasted peanut and add it to the gravy.
12. Garnish with coriander leaves and serve..

Cabbage Briyani

This is also the recipe, which i learnt from one of my besties. I had this Cabbage Briyani once at her home. Really impressed with her recipe and tried it back home. To increase the taste we are using also potato. Over to the interesting recipe..

Recipe For :2

Preparation Time : 30 minutes

Ingredients:

Basmati Rice               - 1 cup
Chopped Cabbage       - 1/2 cup
Potato                          - 1 (small)
Big Onion                    - 2
Tomato                         - 2
Salt                               - As required
Turmeric Powder         - 1/4 tsp
Whole Garam Masala  - Each 1
Oil                                - 2 tbsp
Ghee                             - 2 tsp (Optional)
Coriander Leaves         - few
Mint Leaves                  - few

To Grind:

Grated Coconut          - 1/4 cup
Chopped Ginger         - 2 tsp
Chopped Garlic          - 2 tsp
Fennel Seeds               - 1/2 tsp
Whole Garam Masala - Each 1

Procedure:

• Wash Basmati Rice. Heat oil  in a cooker. Add washed rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky. After that take out the rice.
• Chop Cabbage into thick strips. Chop potato into big cubes. Chop Big onion lengthwise. Chop tomato finely. Grind everything under ' To grind'. Finely chop coriander and mint leaves.
• Add some more Oil +Ghee to the same cooker. Add whole garam masala to it. Whole garam masala includes cloves, cinnamon stick, star aniseeds and cardamom.
• After a minute, add chopped onions to it, After the onions turn translucent, add chopped cabbage and potato to it.
• Add chopped tomatoes after 3-5 minutes. Add also salt and turmeric powder.
• After tomato gets cooked, add ground masala to it.
• Saute till raw flavor of masala goes off and after that add sauteed rice and 2 cups of water. 
• Add chopped coriander and mint leaves and mix everything together. Cook it for a whistle. Enjoy your cabbage briyani with raita..

Vegetable Jaipuri Subji

Vegetable Jaipuri Subji

Jaipuri dishes are always rich in taste. The reason is addition of Fresh Cream.. In all the dishes they add Fresh cream. And the masala they add is very unique in taste and aroma.. 

Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.

So you can start preparing this mouth watering Jaipuri Subji with ingredients which are usually available at home. Why don't you give a try to this Vegetable Jaipuri Subji, instead of regular Vegetable Kuruma?? 

The recipe follows..

Ingredients: (Recipe For 2)

Carrot                                        - 1 (medium size)

Potato                                        - 1 (medium size)

Fresh Peas                                - a handful

French Beans                            - 8 - 10

Capsicum                                  - 1 (small)

Whole Garam Masala               - Each 1

Big Onion                                  - 1

Tomato                                      - 1/2

Turmeric Powder                      - 1/4 tsp

Chili Powder                             - 1/2 tsp

Fresh Cream                            - 3 tbsp

Salt                                           - As required

Garam Masala Powder            - 1/2 tsp

Oil                                             - 2 tbsp

Coriander leaves                      - few

To Dry Roast And Grind :

Coriander Seeds           - 1/2 tsp

Cashew Nuts                - 4

Green Chili                    - 1

Chopped Ginger            - 1 tsp

Chopped Garlic             - 1 tsp

To Grind:

Tomato     - 1/2

Procedure:

• Chop Carrot, Potato and French Beans to little bigger pieces. Cook chopped carrot, potato, french beans and peas for a whistle.
• Chop Big onion lengthwise. Chop tomato finely.
• Dry roast and grind everything under 'To Dry Roast And Grind'.
• Grind half of the tomato.
• Heat oil in a pan. Add whole Garam Masala. 
• When it changes its color add chopped onions. 
• After the onions turn translucent, add chopped tomatoes.
• Once both onions and tomatoes are cooked well, add cooked vegetables and capsicum.
• Saute for a minute and then add masala.
• After the raw flavor of masala goes off, add tomato puree.
• Add in salt, turmeric powder and chili powder.
• Cook till the masala mix well with all the vegetables.
• Pour fresh cream. Stir for some time and switch off the flame.
• Add Garam Masala powder and enjoy your subji with Breakfast Item of your choice.

Nellai Urulai Varuval (Spicy Potato Curry)

Nellai Urulai Varuval (Spicy Potato Curry)

This Nellai Uruali varuval is a spicy , very aromatic potato curry.. It goes well with variety rice, sambar sadham and parupu sadham..

Here is the recipe...

Ingredients:

Potato                            - 2

Mustard Seeds               - 1 tsp

Urad Dal                        - 1 tsp

Salt                                 - As required

Turmeric Powder            - 1/4 tsp

Chilli Powder                  - 2 tsp

Cumin Powder                - 1 tsp

Coriander Powder           - 2 tsp

Garam Masala Powder    - 1 tsp

Oil                                    - 2 tbsp

Procedure:

• Cut potato into little big pieces. I don't peel potato skin since its healthy.. 
• Heat oil in  a pan. Adding 2 tbsp of oil is just fine.. Cook potatoes with a covered lid so that potatoes cook in its own water.
• Add mustard seeds and urad dal. when mustard seeds splutter, add chopped potatoes.
• cover it with  a lid and cook in a low flame..
• Add salt and all the powders except garam masala powder, when the potatoes are half cooked.. 
• Cook it well for another 10 minutes. Switch off the flame and add garam masala powder.
• Enjoy your curry!!

Quick Tips:

• Cook in very low flame,so that potatoes are very crispy.. Don't forget to turn potatoes in between..

Aloo Paratha

Aloo Paratha

Love potatoes?? But hesitating to eat because of its risk factors??.. Potato is one of the most comfortable vegetables.. It has more potassium than that of a banana..It helps with Digestion, Heart health, Blood Pressure and even cancer prevention.

But if you have it as French fries , Hash brown  or potato fry, you tend to loose the whole nutrients of potato.. So try to reduce potato intake in such form.. The best way to have potatoes is in their steamed form.. Even in  boiling, we are losing all nutrients in water.. So just place it on a steam pot or in a Idli pot and steam it..

Potato is  full of carbohydrates only.. carbohydrates will get digested soon and you will feel hungry soon.. So you will eat more food for the next meal. That is the reason, we are advised not to have much potato..   So even if you take potato for a meal, reduce other carbohydrates like rice..  Have some fresh vegetables and fruits along with it for a  Nutritionally balanced meal..

 The better way to include potato in healthy way is Aloo Paratha.. And you don't need any Side -dish for this.. Just have it with Curd or pickle.. An Easy Go recipe..

Ingredients: (Makes 4 Parathas)

Wheat Flour        -  1 cup

Salt                      - As required

Hot Water           - As required

Oil                       - As required

For Stuffing:

Potato                                - 1 (Big Size)

Big Onion                          - 1

Ginger                                - a small piece

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Chilli Powder                    - 1/2 tsp

Coriander Powder             - 1/2 tsp

Cumin Powder                  - 1/4 tsp

Garam Masala Powder     - 1/2 tsp

Corinader Leaves             - few

Procedure:

Finely chop Onion and Ginger.

Take a bowl.. Mix everything under 'For Stuffing' well Make balls out of it.

Add salt to wheat flour. Add hot water in small instances and knead well.. Make balls out of the dough.. 

Dough balls and stuffing balls should be of same size.

Roll out chapathi dough for 2 inch diameter with the help of flour..  Place the stuffing inside.

Close the stuffing and remove the excess dough.

Shape the dough with hands so that dough completely covers the stuffing.

 

Roll out the dough with the help of flour..

Heat Dosa pan.. Place rolled out chapathi on the pan.. When its cooked on one side, turn it to other side.. If you wish add Ghee, Butter or oil.. I didn't use anything..

These parathas stay fresh and soft for a long time...

Enjoy with curd or pickle..

Don't eat with any other gravies, as you can't enjoy the original aloo paratha taste..

Baby Potato Gravy

Want a rich, spicy and tasty potato gravy that goes well with Chapathi/Roti? Today's recipe, Baby potato gravy which is cooked in perfect spices and yogurt is especially for you. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Baby Potato               - 6 to 8
Big Onion                  - 1
Ginger-Garlic paste   - 1 tbsp
Yogurt                        - 1/4 cup
Kasuri Methi              - few (Dry Fenugreek Leaves)
Sugar                          - a pinch
Salt                             - As required
Asafoetida                  - a pinch (Hing)
Bay Leaf                     - 1
Oil                               - 2 tbsp

To Dry roast And powder:

Cinnamon Stick        - 1
Cloves                       - 2
Green Cardamom     - 2
Dry Red Chili           - 3
Coriander Seeds        - 1/2 tsp
Cumin Seeds             - 1/2 tsp
Cashew Nuts             - 6 to 8 (optional)

Procedure:

• Boil Baby potatoes. You can also use small size regular potato. After boiling, prick it with fork and shallow fry in very little oil. Pricking potato helps masala to penetrate inside potatoes. Chop finely big onion. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in a pan. When its hot add asafoetida and Bay leaf. After a minute, add chopped big onion. 
• Saute till they turn translucent and then add ginger-garlic paste.
• After the raw flavor of ginger-garlic paste goes off, add shallow fried  potatoes to pan.
• Add also salt, sugar, Kasuri methi and ground powder. Mix everything well.
• When everything gets mixed up add yogurt and switch off the flame when gravy starts to boil .Gravy tastes better when its cooked fully in yogurt and without adding water. Adjust spice according to your taste. Enjoy your richer and tastier Baby Potato gravy with either Chapathi or Roti of your choice.

Chettinadu Vegetable Briyani

I  always love to try different types of Briyani. Vegetable Briyani is one of the best ,healthiest  and nutrition packed one pot meals. Its also a good Time saver. Today's recipe is one such Briyani, Chettinadu Vegetable Briyani. This Briyani differs from that of usual Briyani in the masala and spices which is added to it.

Here comes the recipe..

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Basmati Rice                    - 1 cup
Big Onion                         - 2 (medium size)
Carrot                               - 1 (medium size)
Fresh Peas                        - a handful
Butter Beans                     - a handful
Tomatoes                          - 2
Coconut                            - 1/4 cup
Turmeric Powder             - 1/4 tsp
Chili Powder                    - 1/2 tsp
Coriander Powder            - 1/2 tsp
Garam Masala Powder    - 1/4 tsp
Salt                                  - As required
Whole Garam Masala     - Each 2
Coriander leaves             - few
Mint leaves                     - few
Ghee                               - 1/2 tbsp
Oil                                  - 1/2 tbsp

To Grind:

Small Onion                - 8 to 10
Coriander Leaves        -  a handful
Mint Leaves                - a handful
Green Chili                 - 2
Chopped Ginger         - 2 tsp
Chopped Garlic          - 2 tsp

Procedure:

• Chop carrot into little bigger pieces. Boil carrot, peas and Butter Beans. You can also use other vegetables like Potato and French Beans 
• Chop Big onion lengthwise. Chop tomatoes finely. Grind everything under ' To Grind' to obtain masala. Extract coconut milk from coconut using the link How to prepare coconut milk?. Wash rice and keep it aside. I used half coconut milk and half water for the recipe. You can increase or decrease the amount of coconut milk as per your taste.
• Heat oil + ghee in a cooker
• Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
• Take out the rice 
• Add more oil + ghee and add everything listed in 'whole garam masala'.Whole Garam Masala includes Cinnamon stick, Cloves, Briyani leaf, Star aniseeds and Cardamom.
• After a minute add chopped onions to it.
• When they turn translucent, add boiled vegetables to it.
• After some time add chopped tomatoes to it.
• Add the ground masala, salt, turmeric powder, Chili powder, Coriander powder and Garam Masala powder. Saute well until raw flavor of masala goes off.
• Add rice, 1 cup of coconut milk and 1 cup of water.. 
•  Add coriander leaves and mint leaves. Check for salt. Add salt if needed.  Mix everything well and keep the cooker for 1 whistle. Your tasty briyani is ready..
• Adjust the spice, according to your taste. You Can also use Seeraga Samba Rice (Briyani Rice) for this recipe.
• Enjoy your briyani with raita.

Basic Chettinadu Puli kulambu Masala

Basic Chettinadu Puli Kuzhambu Masala

This is the basic Chettinadu Puli kuzhambu masala. You can prepare puli kuzhambu atmost with anything. You can prepare using vegetables like potato, ladies finger, tomato, brinjal, or with any of the pulses. If you are using a vegetable, wash and chop it into little bigger pieces. if you are using pulses, puli kboil it in cooker and keep it ready.. prepare this chettinadu masala. Extract juice from tamarind. cook everything together, do the seasoning and add it to kuzhambu and serve it hot with rice.

According to me,  Chettinadu masala is very best for preparing puzhi kulambu. The spices which we are using for this masala gives a very nice flavour and aroma to the kuzhambu.  Here is that aromatic Masala recipe..

Ingredients: (Enough to make Kuzhambu for 2)

Chopped Coconut          - 2 tbsp

Tomato                           - 1 

To Dry Roast:

Coriander Seeds             - 1 tsp

Red Chilli                       - 2

Cumin Seeds                  - 1/2 tsp

Fennel Seeds                  - 1/2 tsp

Pepper                            - 1/2 tsp

Fenugreek Seeds            - 1 tsp

Toor Dal                         - 1 tsp 

Procedure:

• Dry roast everything under 'To Dry Roast'.
• Grind the roasted spices along with chopped coconut in  a blender.
• After everything has powdered, add chopped tomato.
• Grind them well.. Use as needed.

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!!

Aloo -Mint Gravy (Potato-Mint Gravy)

Aloo -Mint Gravy (Potato-Mint Gravy)

Here is another healthy version of Potato Gravy.. Potato cooked in Mint Gravy.. I can say, its the best way of including Mint and Potato in our kids diet. They will surely enjoy this healthy gravy without any complaints..

Here is the healthy , kids friendly recipe..

Ingredients: (Recipe For 1)

To Grind :

Mint Leaves              - 1 handful

Green Chilli              - 2

Curry Leaves            - few

Chopped Coconut    - 2 tbsp

Poppy Seeds            - 1/2 tsp

Chopped Ginger       - 2 tsp

Chopped Garlic         - 2 tsp 

For Gravy:

Potato                             - 1

Cumin Seeds                  - 1/2 tsp

Coriander Seeds             - 1/2 tsp  (Malli)

Salt                                  - As required

Turmeric Powder            - 1/4 tsp

Curd                                - 2 tbsp

Oil                                   - As required

Procedure:

• Grind everything under 'To Grind'.
• Coarsely Grind Coriander Seeds.
• Boil and cut potato into medium size pieces.
• Heat oil in  a pan. When the oil is hot, add cumin seeds. When they crackle, add crushed coriander seeds.
• After some time, add ground Masala and Turmeric powder.
• Saute well till the raw flavor of the Masala goes off.
• Add  chopped Potato and enough salt. Mix everything well.
• Add curd and enough water. Close the pan with a lid and cook it till the gravy is thickened.
• Serve it with Roti or Chapathi.
• I Served it with Pulkha Roti.

Spicy Potato Roast

Is there anyone who doesn't love potatoes?? Today's recipe is spicy potato roast which tastes awesome with Variety Rice as well as Curd Rice. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Potato                               - 2
Mustard Seeds                 - 1/2 tsp
Urad Dal                          - 1/2 tsp
Fennel Seeds                   - 1/4 tsp (Sombu/Perunjeeragam)
Salt                                  - As required
Turmeric Powder            - 1/4 tsp
Chili Powder                   - 1 tsp
Cumin Powder                - 1/2 tsp (Seeraga Thool)
Coriander Powder           - 1 tsp (Malli Thool)
Garam Masala Powder    - 1/2 tsp
Rice Flour                        - 2 tbsp
Oil                                    - 2 tbsp

Procedure:

• Boil potatoes. As i suggest always, steam it using a Idli plate to obtain all the nutrients from potatoes.
• Chop boiled potatoes into cubes. Add rice flour to chopped potatoes and mix well. This helps masalas to stick easily to potatoes.
• Heat oil in a pan. Add Mustard seeds, Urad dal and Fennel seeds to it. When they splutter add curry leaves.
• Add also salt, turmeric powder, cumin powder and coriander powder to the oil. Give a quick stir and add potato cubes to it. Toss it so that all the masalas stick to potato. Adjust the spice according to your taste.
• Saute for some time with a lid till it turns crispier. Switch off the flame after that and then add garam masala powder.
• Your spicy potato roast is ready.. Enjoy it with any Variety Rice or Curd Rice.

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.

Green Vegetable Kuruma

Today's recipe is healthy and tasty green vegetable kuruma. Vegetables are cooked in coriander, coconut and spices masala. One of the best side dishes for Chapathi/Roti. Over to the exciting recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Carrot                            - 1
Potato                            - 1
Fresh Peas                     - 1/4 cup
Butter Beans                  - 1/4 cup
Cauliflower florets        - 1/4 cup
Big Onion                      - 1
Curry Leaves                 - few
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 1/4 tsp
Garam Masala Powder   - 1/2 tsp
Whole Garam Masala     - Each 2
Oil                                   - 1 tbsp

To Grind:

Chopped Coconut       - 1/4 cup
Chopped Ginger          - 2 tsp
Chopped Garlic           - 2 tsp
Green Chili                  - 2
Fennel Seeds               - 1/4 tsp (Sombu)
Poppy Seeds                - 1/4 tsp (Khas-Khas)
Cashew Nuts               - 6 to 8
Coriander Leaves        - 2 handful

Procedure:

• Chop carrot, potato and cauliflower into medium size pieces. Chop Big onion lengthwise. Boil all the vegetables. Grind everything under ' To grind'.
• Heat oil in a pan. When its hot add whole Garam Masala to it. Whole garam masala includes cinnamon stick, cloves, cardamom, star aniseeds etc.
• Add chopped onions and curry leaves after a minute.
• After the onions turn translucent, add ground masala.
• Add enough salt, turmeric powder and chili powder. Saute till raw flavor goes off and after that add boiled vegetables along with its water. 
• Add water if needed and cook kuruma in medium flame till it reached needed consistency. Switch off the flame and add Garam Masala Powder.
• Enjoy your kuruma with Chapathi/Roti of your choice.

Crispy Oats Potato Balls

Potato Balls

This is the best appetizer we can prepare from potato. Recipe is quite easy but the taste is ultimate.

Ingredients:

Boiled Potato                                                - 250 gm

Big Onion  ( chopped into small pieces)      - 1

All Purpose Flour (Maida)       - 2 tbsp

Oil                                             - for frying.

Powders:

Turmeric Powder                     - a pinch

Chilli Powder                           - 2 tsp

Cumin Powder                         - 1 tsp

Coriander Powder                    - 2 tsp

Garam Masala Powder             - 1 tsp

Salt                                           - As required

Procedure:

1. Mash the boiled potato.
2. Add onions and everything in the powders list.
3. Make balls out of it.
4. Add enough water to maida and make a thick batter out of it.
5. Keep balls , maida batter and oats ready
6. Take balls, dip it in maida batter and roll it immediately in oats.
7. Make all the balls ready like this.
8. Heat oil and fry the balls.
9. Dry excess oil in a tissue paper and serve it with tomato ketchup.

Quick Tip

1. Don't add too much water to maida. If the batter is thin, balls will absorb more oil.