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.

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.

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.

Methi Aloo (Fresh Fenugreek leaves- Potato Curry)

Fenugreek has properties similar to that of Cinnamon. It has the capability to control glucose metabolism. Hence it helps in preventing and controlling Type II diabetes.It also reduces Cholesterol and Triglyceride levels.

This recipe uses Vendaya Keerai (Fresh Fenugreek Leaves) and potatoes.. To remove bitterness from the keerai, we have to soak the leaves in sugar, salt and enough water for about 15 minutes. After 15 minutes drain excess water. This is the way we can remove the bitterness from it.

Here is the healthy and tasty Methi Aloo recipe..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Fenugreek Leaves                - 2 handful (Vendhaya Keerai)
Potato                                   - 2 (medium size)
Ginger - Garlic Paste           - 2 tsp
Yogurt                                  - 1/4 cup
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                                         - 2 tbsp

To Saute and Grind:

Big Onion           - 2
Green Chili         - 1
Tomato               - 2
Cashew Nuts      - 6 to 8 (Optional)
Fennel Seeds      - 1/2 tsp (Sombu)

Procedure:

• Steam or Boil Potatoes. Chop boiled potatoes into cubes. To remove bitterness from the keerai, we have to soak the leaves in sugar, salt and enough water for about 15 minutes. After 15 minutes drain excess water and fry it in oil.
• Chop Big onion and tomato finely. Slit Green chili.
• Heat oil in a pan. Add fennel seeds and cashew nuts to it.
• When they splutter add chopped onions and green chili.
• After the onions turn translucent, add chopped tomatoes .
• Cover with a lid and cook it until both onions and tomatoes are cooked completely. Switch off the flame and let it cool. After it has cooled down completely grind it. Now the masala is ready.
• Add some more oil to the same pan. Add Ginger-Garlic paste to it. Saute till the raw flavor goes off.
• After that add ground masala ,salt, Turmeric powder, Chili powder and coriander powder to it.
• Saute for 3 more minutes and then add yogurt and enough water to the curry.
• When it boils, simmer the curry and add fried fenugreek leaves and boiled potato to it.
• Add Garam Masala Powder in another 5 minutes and switch it off.
• Enjoy your healthy Aloo Methi.. 

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.. 

Stuffed Mushroom Balls

Recently i have been to a cooking competition, where i was given Button Mushroom and Potato to cook with. To make a difference, I prepared an appetizer with those Ingredients.

 I washed and cut the Mushroom Stem , mixed it with boiled potato and spices and stuffed it inside mushroom cap. Then i dipped the mushroom cap in Maida batter, rolled in cornflakes powder and deep fried in oil... You can also use either Bread crumbs or Oats for rolling stuffed mushrooms. For a change, i used Cornflakes.

 This yummy appetizer bagged the prize too..

Here is that prize winning appetizer..

Recipe For : 8 Balls

Preparation Time : 45 minutes

Ingredients:

Buttton Mushroom                     - 8

Potato                                          - 2 (medium size)

Cornflakes                                  - 1.5 cups

Big Onion                                   - 1 (small)

Green Chili                                 - 1

Salt                                              - As required

Turmeric Powder                        - a pinch

Chili Powder                               - 1/2 tsp

Cumin Powder                            - 1/2 tsp

Coriander Powder                       - 1/2 tsp

Garam Masala Powder                - 1/2 tsp

Oil                                                - for frying

For Maida Batter:

All Purpose Flour (Maida)            - 1/2 cup

Salt                                                - As required

Turmeric Powder                          - a pinch

Chili Powder                                 - 1/2 tsp

Procedure:

• Wash the Mushroom well and cut the stem alone from Mushroom. Finely chop the mushroom stem. Boil potatoes and mash it. Finely chop Big onion, Green chili and coriander leaves. Powder Cornflakes and take it in a plate.
• Take a bowl. Add chopped mushroom stem, boiled potato, chopped onion, green chili, coriander leaves and all spices such as salt, turmeric powder, chili powder, cumin powder, coriander powder, Garam masala powder. Mix everything well and stuff it inside the mushroom cap. For stuffing you can also use other vegetables like carrot and peas.
• Take another bowl. Add everything under ' For Maida Batter'. Add enough water to the bowl and mix so that no lumps are formed. The batter should be very thin.
• Now dip stuffed mushroom caps in Maida batter and after that roll in cornflakes powder. Deep fry in oil. Drain excess oil and serve it hot!!!

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...

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.

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.

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..

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.