Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts

Friday, February 28, 2014

CRISPY POTATO HEARTS FOR PPCS (FOOD REMAKE)


Tried and tasted by Nivedita
Hi All,
How are you dearies? Hope all is well at your end. 
Started my post like a letter :-), This month I got the perfect recipe from our group., February is the month of Love... and I got to make these lovely potato hearts.



A very simple, easy, quick but the yummiest snack for everyone.
I am not giving the details of the recipe here. Please visit Mon's PAGE to get the recipe.


My kids loved this chat and already ordered me to make again this Sunday :-)





Sending this to Jagruti's 




Keep Smiling,

Wednesday, September 4, 2013

SPICY POTATO GRAVY

Tried and tasted by Nivedita
Hi All,
How are you? Life is busy. We need to be very quick like the chefs in big restaurants. When we have kids, we should cook like a robot as we don't know when they get hungry and ask for something to eat. As mother's universal rule, we always want to feed them good home made healthy food and we should be prepared for the same. Why am I giving so much introduction to this post? Because I made this gravy on my younger daughter's demand which was surprising for me. She is a fussy eater, she likes very few food and suddenly she felt like eating chicken curry. When ever I make chicken curry, she eats only the curry as she does not like chicken. As the Shravan month is going on, this was the first time I stopped making non veg at home. I did not wanted to break this rule. So I convinced her that I will give the curry and went to kitchen to prepare something which tastes nearer to the chicken curry. Then I saw the potatoes. 
Here is the next story of my potato gravy. Its quick and very tasty. You will forget the chicken taste if you are a non vegetarian. 

Ingredients:
Potato : 3 big
Green chilly - 1, finely chopped
Salt to taste
Haldi - 1/2 tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Oil - 1 tsp
Red chilly powder  
Curds or yogurt - 1 tbsp
 to make paste
Onion - 1 medium 
Tomato - 2 medium(check the sourness)
Ginger and garlic paste - 1 tsp(fresh)
Fresh coriander - 1/2 bunch
Cinnamon - 1/4" 
Clove -2
Cardamom - 3 seeds
Pepper - 4 to 6

Method:
Boil the potatoes either on a gas stove with little water for 10 minutes or use Microwave for 5 minutes to boil the potatoes.(I used the microwave).
Once cold, peel and cut into small cubes. Keep it aside.
Mean while, take all the ingredients under"to make paste" label, grind into a smooth paste.
Heat oil in a pan or kadai, add the green chilly and ground paste and fry till it starts leaving its sides. Add salt, haldi, red chilly powder and curd. Mix well. Add the cubed potatoes and fry for some time. Add 1 cup of water and boil for few minutes. Add that extra tsp of oil and cook for two more minutes. Adjust the seasoning and remove from heat. 
Garnish with fresh coriander and serve it with hot rotla or chapati or roti or naan or hot rice. We all loved it with chapati.It goes well with Puri also.




Keep Smiling, 

Friday, June 28, 2013

ALU BHATHURE (FOOD REMAKE FOR PPCS)

Tried and tasted by Nivedita
Hi All,
This is food world, We all girls(??) are working in the kitchen from a very young age. And the blog world is getting bigger everyday with a newbie trying her/his food and posting it in the blog. Here where we cross each other with the same recipe. Though the name is same, preparation is same, sometimes, the ingredients and the method or presentation is different. This is what happened with us, Jagruti and me! She had brought Ajwain Paratha - Flakey Indian Pan Fried Flat Bread with Carom Seeds for the Potluck Party which even I like and make it often. And the recipe is already there in my blog.Ajwain flavored flat bread !!!


I checked with Jagruti to guide me for this, and she suggested me to try some other recipe from her blog. I thought of searching something similar to paratha, so I browsed her space in "Paratha and Roti" label. Ohh! there are so many! and again many of the recipes are in my blog also. I selected two recipes to try. One was "Raw banana and oats paratha" and "Bhathure" But I could make Bhathure as I was not getting time to go and get raw bananas. But it was good that I made her bhathures and they were simply amazing. My family loved it as an evening snack and already there is an order from my elder one to make it often :-)


Its easy to make, I loved the taste of stuffing, though its a normal potato masala, its different. I loved it :-)
Coming to the recipe,
I followed exact recipe from her blog but reduced the quantity to half. I got medium sized 10 Bhathure.
For the cover:
All purpose flour  - 1 cup
Semolina or fine sooji - 1/8 cup
Instant dry yeast - 1/2 tsp
warm milk -1/4 cup

For Potato masala:
Medium Potatoes  - 4 boiled, peeled and mashed 
Oil - 1/2 tbsp
Mustard seeds - 1/2 tsp
Green chilli - 1/2 tsp. paste
Ginger - 1/2 tsp, crushed(I used more)
Haldi - 1/2 tsp
Salt to taste
Hing - a pinch of
Sugar - 1 tsp
Lime juice - as per taste, I used 1 tsp
I skipped Red chilly powder
Fresh chopped coriander - 2 tbsp
Oil to fry Bhathure - 1 to 1 1/2cup


Method:
Take all the ingredients under "for cover" Mix well to make soft dough. 
Cover it in a muslin cloth(it really helps) and keep it for 3 to 4 hours.
It allows the dough to ferment and you will get soft bhathures. 

Heat oil in a kadai.
Add mustard seeds when they splutter add hing, green chilly and ginger together. Saute for a minute. 
Add haldi and salt. Mix well. 
Add lime juice and sugar, mix well again and add the mashed potatoes. 
Mix well, adjust the seasoning.
Keep it aside to cool.
Divide the dough in to small balls. 
Keep oil in a kadai to heat. 
Divide the stuffing masala also into small balls 
Take one dough ball, roll into small circle. Keep one stuffing ball on it. Cover it with all the sides and close it to make a small ball again.
Slowly roll into small oval shape puri.
Repeat with other dough and the stuffing.
Fry the bhathures one by one in hot oil.
Serve hot with anything, curds, green chutney, sauce or eat it just like that.. :-)
Down is the link from Jagruti's blog:



What's in your mind for the next Potluck Party girls??? I am waiting :-)


Keep Smiling,

Friday, May 10, 2013

POTATO AND KIDNEY BEANS SALAD WITH HUNG CURD

Tried and tasted by Nivedita
Hi All,
Its party time again Ladies :-), How I wish if it was really happening!!!
Potluck party is a great idea for people to come together with their dishes and share with others and enjoy and have a great time too.
Last time I brought the pickle which was the basic food for any Indian food party. For this party I have brought a Salad.  Salad comes next to pickle.

I tasted this potato and kidney beans salad in PIZZA HUT first time in UAE and everytime I got the chance to taste it. I liked it so much but never tried at home. No specific reasons, somehow I could not.
So I thought let me make this for the potluck party. Most of the recipes use Mayonnaise but I have used Hung curd and the taste was superb.
Coming to the recipe,
I prepared only for 2 persons, you can increase the quantity to make it for more people.

Ingredients:
Potato -2 big
Kidney beans - 1/2 cup
Hung curd - 1 cup
Salt to taste
Fresh Cream - 1 tbsp(Optional)
Green Chilly -  1 tsp finally chopped
 Sugar - 1/2 tsp





Method:
  1. Soak the kidney beans overnight.

  1. To make hung curd:
  2. Take the yogurt or curd in a muslin cloth.
  3. Tie it tightly and hung it with a vessel down so that the water from the curd should not spread on the floor or platform(where ever you are hanging it) Remove it after few hours(may be 3 to 4 hours), keep it in the fridge till serving time or it will become sour.

  1. Boil the potatoes and the soaked beans till soft.
  2. Peel the potatoes and mash it.
  3. Drain the water from the kidney beans.
  4. Take the hung curd, salt, chopped chilly, sugar and fresh cream in a bowl.
  5. Mix it well. Add the mashed potato and beans. 
  6. Mix well  keep it in the fridge for some time before serving.
  7. Serve it chilled.

You can serve it on the bread slice or plain paratha slices to serve as a starter or for kids. I know kids will love it because my both the kids were happy to eat this..

Sending this  to three events:
Jagruti's  two events:


and 


AND 


Pavani of Cook's Hideout
which is started by Valli with the name Kid's Delight announcement post



Keep Smiling,

Friday, March 22, 2013

Softest Grape Ice Cream

Tried and tasted by Nivedita
Hi All,
How are you?
Summer is here and cold things are in.. The refrigerator is full of juices, ice creams, squash, Tang, Rasna..
Hey wait, I think  last year also, I started with the same sentences :-)
That doesn't matter anyways, we have to concentrate on today's recipe.
Its Grape Ice cream. It was my elder daughter's wish. And how could I say NO to her..
Before also I have prepared Ice creams many times but this time it was something special, it was the softest Ice cream I ever had at home..
I don't know the reason, but I am giving you the step by step procedure, try and let me know whether you too got the same taste and texture.
                         

Ingredients:
Milk - 1/2 liter (I used thick milk Kolhapur brand)
Sugar - 1/2 cup
Grapes - 1 cup
Corn Flour - 2 tbsp
Vanilla Custard Powder - 3 tbsp(CHIEF INGREDIENT :-) )
Fresh cream - 3 tbsp(I have saved it from 2 days milk and stored in the fridge.


Method :
  • Boil the milk in a thick bottomed pan and wait until cold.
  • Till its cold,
  • Prepare the grapes puree by putting in the mixi. 
  • Transfer it into glass bowl or Plastic bowl. Cover it and keep in the freezer.
  • Take out the half cup of milk.
  • Add the Corn flour and Vanilla Custard powder. Mix well till no lumps.
  •  Keep the milk to boil with sugar added. Once the sugar is dissolved and milk starts boiling,
  • Add the cornflour and custard powder mix. Be careful, keep on stirring, otherwise the milk will burn at the bottom. Boil for few minutes(5 to 7 minutes is fine). Remove from the fire. Allow it to cool.
  • Refrigerate for few hours(depends on the capacity of your fridge) Mine is old one and takes long time to freeze. I kept it for 4 hours. 
  • Remove it out, add the fresh cream and grapes puree. Churn it in the mixi. 
  • Transfer it in the box storage box(if you have any ice cream box, its good).
  •  Keep in the freezer again for few more hours. I kept the whole night.
  • Next morning, again I removed it and allowed it to thaw.
  • Again I put it in the mixi and churned it well till soft.
  • Transfer it again into the box. Keep it in the fridge till its set :-)


Enjoyyyyyyyyyyyyyyyy each bite of this softest grapes ice cream.

Keep Smiling,

Thursday, September 27, 2012

ALOO PATTICE (Re posting)

Tried and tasted by Nivedita
Hi All,
If you really know me and follow my blog, you know that I am a person who finishes the work at the last minute. As the last date is nearing  for any contest puts me into pressure and I do the cooking or posting.
Here is a recipe which I am re posting it for my dearest Jagruti. But Promising that next two days are only for her... for her ongoing event  :I'm well stuffed.

Directly going to the recipe,( Aloo Pattice  is the original post)
Ingredients:

Potato -4 big
Haldi - 1/2 tsp
Kiraksali - 3 bunch(Washed, cleaned and finely chopped)
(In Harsha Bennur's blog (http://girmitt.wordpress.com/2008/07/25/roasted-kirkasaali-tandulsa/), he has given the name as Tandulsa for Kiraksali, I do not know which language it is.)
Green Pea(fresh or frozen) - 1/2 cup
Green chilly - 3 small chopped
Curry leaves - few chopped
Raisins - 8 to 10
Cashew nuts - 8 to 10 cut into pieces (optional)
Khus khus(poppy seeds) - 2 tbsp
Oil - 1 tbsp
Dalda or Vanaspati - 1 tbsp
Salt to taste
Lime juice - 1 tsp
Rice flour to dust the pattice
Oil to fry the pattice

Method:
Boil the potatoes. When cool, mash it. Add little salt (1 tsp) and haldi, mix it properly and keep it aside.
Heat oil and vanaspati in kadai, add curry leaves, peas (if frozen, keep it out of the fridge for 10 minutes before using it), green chilly. Saute it for a minute, now add raisins, cashew nuts and poppy seeds. After a minute add kiraksali. Add salt and haldi. Mix it and let it cook till the green leaves are cooked. Now add lime juice and mix it and keep it aside.
Next step is to make pattice and fry them in oil.
Make equal size(Big lemon size) of mashed potato. Take one, and press it on your palm to make it flat. Stuff it with ready leafy vegetable. Take care to cover full vegetable with potato. Otherwise all the masala will come out while frying. Do for all the potato balls. Dust the ready balls with rice flour.
Now, heat the oil in kadai. When hot, fry the pattice one by one till golden color.
4 to 6 pattice can be prepared with this quantity.

Linking this to Jagruti's event

Keep Smiling,

Friday, August 10, 2012

Fried Potato Cubes

Tried and tasted by Nivedita
Hi All,
Lunch box :-), I love to cook lunch and pack it  for my kids. This gives little work to my idle brain. I need to be very specific as their school won't allow few foods like Curry or Sambhar (watery), Upma, Eggs, non veg, Poha, bread and chips. My elder daughter loves to take different type of food as she loves to share her lunch with her friends and they love it. And that makes me a proud mother :-). 
Most of the times I pack the different variety of rice for my elder daughter's lunch. But this Potato fry is my daughter's most favorite lunch. Many times she takes only the fry, but I pack the chapati with it without telling her :-) 
A very simple recipe but tasty and good food  for kids.

Ingredients :
Potatoes - 3 big
Salt to taste
Red chilly powder - to taste or 1 tsp
Oil - 2 tbsp

Method :
Wash and peel the potatoes. 
Cut into small cubes.
Heat the oil in a kadai.
Add these potato cubes.
Keep on stirring and frying till the potato gets 3/4th cooked. 
Add salt and chilly powder, mix well and fry till its golden brown.
Remove from the heat and transfer it on a plate.
Allow it to cool and pack it with Soft Chapatis
I tried to bake and grill it in the OTG, but the taste was not that good and it became very dry..


It can be rolled into chapati with some sauce or ketchup and make it a Fried Potato roll to serve it hot. Or it can be eaten just like that.


Keep Smiling, 

Sunday, October 30, 2011

Potato Fry - Chinese Style


Tried and tasted by Nivedita 
Hi All,

One more time to say SORRY for not posting any recipe here. Its exactly one month that I posted any recipe here. I could not manage the time to be regular here.
Today I am here with potato fry in Chinese Style. My kids loved it. Its simple, yummy and perfect side dish for kids.

Ingredients :
Baby potatoes - 250gm
Onion - 1 big,  sliced
Ginger - 1tbsp, finely chopped
Garlic - 1tbsp,  finely chopped
Soy sauce - 1tsp
Vinegar - 1 tsp
Tomato ketchup - 2 tbsp( I used Maggi hot n sweet ketchup)
Chilly paste - 1/2 tsp
Crushed pepper - 1/4 tsp
Salt to taste
Olive oil - 1 tbsp(normal oil is also fine)
Sesame seeds - 1 tbsp, roasted 
Fresh coriander  and spring onion - 1tbsp each, finely chopped for garnishing(not in the photo)

Method:
Boil the potatoes.
Peel the skin and keep aside.
Heat oil in a thick kadai. When its full hot, add ginger and garlic. 
Saute it till brown.
Add onion and fry till brown.
Add the potatoes and fry for few minutes.
Now go on adding Soy sauce, Vinegar, ketchup and chilli paste.
Add Salt and pepper powder and mix well.
Fry for another minute on high flame.
Garnish with fresh coriander, spring onion and sesame seeds.
Serve hot with chapatis.


Keep Smiling,

Monday, May 16, 2011

A Quick Egg Cutlet

Tried and tasted by Nivedita
Hi All,
Being a mother of two growing kids and a person who never likes to waste the food,  I am always in search of reusing the leftover food. Here is another recipe from leftover boiled potato. Whenever I boil potato for something, I have a habit of boiling one or two extra potatoes. Potatoes always come in handy for any quick preparation. prepare a salad with it, turn it  into jeera aloo, pakodas, mix with some vegetable to make it gravy.. 
The other day, when I prepared aloo paratha, I had kept one big boiled potato in the fridge. And afternoon, I told my daughter to bring eggs from nearby shop to make egg kurma for the night. She brought the eggs with one  broken..
I did not wanted to waste it, I transferred it into a bowl and thought of making an omelet. Then I saw my potato in the fridge, thought of adding it to the omelet. I mashed the potato and added in to the egg and went on adding few more things and finally came out with this nice cutlets..... Roll down for the recipe ..

Ingredients:
Boiled Potato - 1 big
Egg - 1
Green chilly - 1 finely chopped(less if for kids)
or 
dry red chilly powder - 1/2 tsp
Salt to taste
Dhania powder - 1/4 tsp
Oil- 1tsp
Fresh coriander - 1/8 cup, finely chopped
Oats - 1 cup


Oil to shallow fry

Method :
  • Beat the egg. 
  • Add the mashed potatoes and add all other ingredients EXCEPT OATS and oil to fry.
  • Mix well, adjust the seasoning, 
  • Heat tawa, Till it becomes real hot,
  • Take a big spoon of ready mix, give a pressed,round shape, roll it into oats to cover the cutlets on all the sides.
  • Make all the cutlets ready and keep.
  • Spread the oil, keep 2 to 3 cutlets on tawa and fry on all the sides. Repeat with other cutlets.

  • Serve HOT with sauce.

Its perfect healthy snack for kids. But try to serve it hot as it it tastes like rubber once its cold.

Keep Smiling,

Saturday, February 12, 2011

Potato gravy(ಬಟಾಟೆ ರಸಪಲ್ಲ್ಯಾ)

Tried and tasted by Nivedita
Hi All,
My mom's one of favorite food, which has helped her umpteen number of times when she was in a hurry, when she had unexpected guests or when we were hungry and wanted to have some fast gravy that goes well with chapati or puris.
Batati rasapalya or potato gravy which is watery but tasty.
Mom makes on stove and I tried it in microwave. The taste differs. But both tastes good.

Coming to the recipe,
Potato : 3 big, washed, peeled and cubed
Onion - 1 big, cleaned, chopped finely
Oil - 1/2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Tamarind pulp or whole tamarind - 1 tsp
Red chilly powder - 2 tsp or 1 tbsp if you like it spicy
Coriander powder - 1 tsp
Turmeric powder  a pinch
Sugar - 1 tsp
Salt to taste
Garlic crushed - 1 tsp(optional)

Method:
Take oil in a M/w safe dish.
Cook on HIGH for a minute.
Add mustard seeds and again cook for 30 seconds.
Now add onion, garlic, curry leaves. Mix well and cook on HIGH again for few minutes till you see the onion changing the color. 
Open, add the cubed potato and all other ingredients. Mix well. 
Cook on HIGH for a minute.
Open, add 2 big glasses of water, mix and cook it on HIGH for 10 minutes or till the potato is cooked and the masala is mixed well.
Season the taste and garnish with fresh coriander( optional)
Serve with hot chapati or Puris.

Sending this to Srivalli's 
Started by  herself

Keep Smiling,

Wednesday, December 15, 2010

Kashmiri Dum Aloo for ICC


Tried and tasted by Nivedita
Hi All,
Potatoes!!!! I love to eat in any form. Few days back, a blogger friend Ria Mary Mathew shared the status on FB "Y didn't God make potato rich in Iron and Butter rich in Vitamins? Y God Y? So true! I too feel the same way. 
Few years back I was not a potato person, but  during second pregnancy, I got this craving for potatoes. I always wait for something to cook with potatoes. And when Srivalli gave  this month's  Indian Cooking Challenge, I was very happy because the recipe  is Kashmiri Dum Aloo. This recipe is from the site IndianFood.

I enjoyed preparing the dish and eating it too. And my kids loved it with soft Chapatis.
But!
I used only 1/4 th qty than the original recipe. The original recipe was for 1 kg of potatoes but as we are only 2 persons to eat, I prepared only 1/4th qty.
Please click here for the recipe, 








Baby potatoes taking cold bath.
Masalas mixing up for potatoes
 
Masala bath tub for potatoes.



Potatoes taking Masala tub bath.











Potatoes after bath and fry!
Hing and Clove powder with Hot water for potatoes.








Keeping to make aloo dum, the last stage for the potatoes to get ready to go to the dining table.
I am sorry for not giving detailed recipe. As I prepared only the little qty from the original recipe, I felt its not good to give the full details, as the photos and the given qty will not match.
I am enjoying this ICC event.


Keep Smiling,

Sunday, September 5, 2010

Spicy baby potatoes with sesame seeds(Food remake)

Tried and tasted by Nivedita
Hi All,
When I browse My Diverse Kitchen. I get fascinated with her baking ideas and recipes. She got wonderful collections. But I am still a baby when it comes to baking. May be in another one year or two, I will reach the stage where I can bake without thinking. I have bookmarked her blog itself for baking :-)
But, for now, I am trying only simpler recipes but these are the food I never tried. Here is one of those tasty recipes, which we all enjoyed.


Sending this to 
Linking it  back to Aparna's post and T&T event and Lakshmi's post

Keep Smiling,

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