Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

Saturday, January 27, 2018

Pigeon Peas Cutlet

Pigeon Pea/togari kalu/whole green toor is available plenty in the market. Normally it is the season of pigeon peas during the winter. You do get good tender peas and we can prepare many dishes using pigeon peas.

I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.

No Onion Or No garlic in this " Pigeon Peas Cutlet".

Let us see the recipe now :

Things needed :

Pigeon Peas Dry Curry : 1 Bowl
Potatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)


Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.

2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).

5. Divide the dough into small ball size.

6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.

8. Dip them in raw rava/semolina  and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.

     Remove it from oil and put it on a kitchen tissue.

10. Serve Hot Cutlets with ketchup/any type of chutney

11. Repeat the same with remaining dough.

12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).

Note :

I have deep fried these cutlets. You can shallow fry them on tava. (Optional).
Do not overcook potatoes. You can use flattened rice/Avalakki instead of bread. I have used brown bread. You can powder the bread slices with a mixi dry grinder. You can also add onions and garlic to cutlet dough. I have not added.
Time : 30 Minutes.
Serves : 3 to 4.
 Indian Food .
Pigeon Peas -Cluster beans Dry Curry 

Thursday, August 17, 2017

Veggie Macaroni with French Fry toppings.

Veggie Macaroni is filled with veggies like carrots, beans, tomatoes and potatoes. We can have them for breakfast/snack/dinner.

I wanted to make something spicy and was just searching for some thing, didn't know what to do. Saw a pack of macaroni and got the idea and tried this spicy macaroni. Of course its Indian style when you think of spicy.
I have used macaroni, tomatoes, beans, carrots, potatoes and coriander leaves with little spices including oregano. ( Herb spice used in Italian food).
Let us see the recipe Now :

Things needed :

Tomatoes : 2 to 3 (Medium sized)
Beans : 10 to 15
Potatoes : 4 to 5
Macaroni : 1 Bowl (250 Grams)
Olive oil : 2 Tablespoons
Jeera /Cumin powder : 1/2 Teaspoon
Chilly powder : 1/2 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Oregano : 1 Teaspoon
Salt : As required
Coriander leaves : 1 Handful
Cooking oil : 1/2 Cup (To fry potatoes).

Method :

1. Keep water for boiling and let it boil. Put macaroni and let it cook till it is soft.
2. Drain out the water once macaroni is cooked and let the cooked macaroni cooled.


3. Put a teaspoon of olive oil on the top of drained macaroni.
4. Wash and cut tomatoes into small pieces.
5. Wash and cut carrots and beans. Cook with little water til it turns soft. (Not over cooked).

6. Wash and remove the outer skin of potatoes and cut it as thin stick.
7. Wash and put the pieces in a bowl of water. Wash and cut coriander leaves into thin pieces.
4. Keep a pan on the fire and let it heat. Put oil and let it get hot.
5. Add jeera and fry till it turns slightly golden brown.
6. Add tomatoes and fry nicely till it turns soft. Add cooked beans and carrots.
7. Fry for 2 minutes. Add salt, dry ginger powder and jeera /cumin powder. Mix it well.


8. Add boiled and cooled macaroni. mix it well. Let it cook for a minute.

9. Sprinkle Oregano ( 1 teaspoon) on the top. Mix it nicely and put off the fire.

10. Now keep oil in a pan on the fire. Let it get hot. Fry cut potatoes till they turn golden brown.
11. Remove it from oil and put it on Veggie Macaroni. Add cut coriander leaves.

12. Stir slightly and serve " Veggie Macaroni " with tomato ketchup.

Note :

Do not over cook vegetables and macaroni. (noodles). Do not put lots of spice. Let it be mild.
Adding a bit of garam masala/chilly powder (1/2 teaspoon) will add to the taste. Adding olive oil is good for health. Adding more vegetables is optional. Adding any type of sauce of ketchup to macaroni is optional. Example : Tomato ketch up, soya sauce or tomato sauce. ( I have not used).
Adding onions and garlic is optional.
You can choose and top up the macaroni with grated cheese, grated paneer, potato chips, onion rings or with vegetable salad. Try and Enjoy..
Time : 30 Minutes.
Serves : 2 to 3 .

Saturday, May 13, 2017

Carrot & Potato Mosaru Bajji (Raitha)

Carrot & Potato Mosaru Bajji/Raitha is a side dish. Mosaru is curd/yogurt. Having curd during summer helps to keep the body and mind cool.
I have used carrots, boiled potato, green chilly and some coconut gratings.


Let us see some benefits of using Curd/Yogurt in our diet.
Curd/Yogurt/Mosaru/ Tairu as it is called is a dairy product and contain many health benefits. It is also used as beauty aids for having fair complexion. It is also said that curd is more beneficial than milk because of it fermentation. Curd is filled with nutritional content. It contain fat, carbohydrates, protein, sodium, potassium and Vitamin A, D, and B - 12. It has a rich source of calcium and magnesium. Using curd is good for digestion and it helps the bones and teeth strong. Curd is good for healthy heart and it is used for beauty products. Curd removes dandruff because it has lactic acid and it is has anti fungal in nature. Curd act as immunity booster. So it is always better to use curd/yogurt in our diet.
Let us see the recipe Now : It is simple, healthy and quick dish. It is very nice and tasty dish goes well with plain rice/any masala rice, chapatis or any type of rotis.
No Onion or No Garlic is used in this recipe. 

Things Needed :

Carrots : 2
Boiled Potato : 1
Green chilly : 2
Grated coconut : 1 Tablespoon
Dry Ginger powder : 1/4 Teaspoon
Curd : 1 Cup
Salt : As required
Mustard Seeds : 1/2 Teaspoon
Methi Seeds : 2 to 3
Curry Leaves : 5 to 6
Ingh /Asafoetida : A pinch
Oil : 1/2 Teaspoon
Coriander Leaves : 1 Tablespoon

Method :

1.Wash and scrape out the outer layer of carrots and grate it.
2. Wash and boil potato and remove the outer layer of potato.
3. Smash potato and mix it with grated carrots. Grate coconut and keep it.
4. Add green chilly, dry ginger powder, salt and grated coconut.

5. Add a cup of curd and mix it well. Shift it to the serving dish.

6. Add mustard seasoning and cut coriander leaves.

7. Carrot & Potato Mosaru bajji is ready to serve. Serve with any main dish our your choice.

Note :

Boil the potato nicely so that it adds with all the other ingredients. Use of Majjige Menasu is optional. Use of onions and garlic is optional. Use of any cooking oil is optional. ( I have used coconut oil ).
Time : 10 Minutes 
Serves : 2 To 3.

Wednesday, November 9, 2016

Methi Aloo Dry Curry

Methi Aloo curry is a simple dish that can be done in a few minutes. It is a side dish and goes well with almost all the main dishes like, plain rice, chapatis, rotis, dosas, poori etc.
I have used methi/fenugrik leaves, potatoes and some spices.


Let us see some benefits of eating " Jeera/Cumin Seeds" in our diet. 
We South Indians never used the jeera in every thing like North Indians. But it has become a habit that when you season you automatically put some jeera to the seasoning and feel happy. The fried jeera aroma spreads all the corner and refreshes you, makes you hungry. I think you all agree with me for the above words. Jeera /Cumin seed has an important role in Indian cooking. It helps to digest the food easily, adds aroma to the food and adds the taste too. Lets see some benefits of eating jeera in our diet.
Cumin seeds helps to easy digest, improve immunity and treats piles. It is good for asthma, common cold and anemia. It is good for lactation, helps the body to keep the body cool and boils. It helps to boost overall health. Cumin seeds helps to relief stomach aches. Cumin seeds contain dietary fiber and good for people who suffer from constipation. It contain magnesium, iron, calcium, copper and sodium. It has Vitamin E which is very good for skin care and helps to prevent premature aging symptoms. It also helps in keeping the skin young and glowing. It contain Vitamin A and Vitamin B6.
Lets see the recipe now :

Things Needed :

Potatoes : 2 (Medium size)
Methi/Fenugrik leaves : 1 Bundle
Jeera : 1/2 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Green chilly : 1
Rasam Powder/Sambar Powder : 1 Tablespoon
Garam Masala Powder : 1/2 Teaspoon
Salt : As required
Coriander leaves : 2 Tablespoons
Oil :2 Tablespoon
Lemon : 1 Teaspoon (Optional)

Method : 

1. Wash and cut potatoes into small. Wash and slit green chilly.
2. Wash and cut methi leaves, curry leaves and coriander leaves into small
3. Keep a pan on the fire and heat. Add oil and put mustard seeds and let it splutter.
4. Add jeera, green chilly and fry for a second. Add curry leaves and cut potatoes. Add turmeric powder.

5. Fry nicely and let it cook on low flame for 2 minutes.(Stir in between).

6. Add methi leaves and mix it.
7. Add 1/2 cup of water and let it cook on low flame. It should be soft. Let all the moisture disappear.

8. Add salt, rasam powder and garam masala powder.
9. Mix it slowly and add remaining oil and mix it slowly. Shift the ready curry to a serving dish.

10. Add cut coriander leaves and serve.

Note : 

Removing the potato skin helps the potato to cook faster. (Cooking potato with skin is always healthy). Adding more oil is optional. It adds to the taste. Adding spice of your choice is optional. Adding more water is optional. (Taste differ). Garam masala, chat masala or any other masala powder can be used. I Have used MTR Garam masala powder and Rasam powder. 
Time : 20 Minutes
Serves : 3 to 4 .

Thursday, September 8, 2016

Aloo Mosaru Bajji (Raitha) Chapati/Paratha

Aloo/Potato/Batata Mosaru Bajji is Aloo Raitha or Aloo curd curry. Aloo Raitha goes well with all the main dishes as one of the side dish and it is healthy because aloo is cooked or steamed with its skin.

The idea of mixing aloo curd curry just flashed me when I wanted to prepare plain chapati and thought aloo mosaru bajji can be used as side dish for chapatis. I was not that happy to eat chapatis with this aloo raitha. (This was prepared for afternoon lunch along with sambar). So the idea flashes and I just mixed aloo raitha with wheat flour added some spices and here it is with soft, yummy and spicy chapatis.
No Onions or Garlic used in this dish. 
Lets see the recipe Now ;

Things Needed :

Aloo Mosaru Bajji/ Raitha : 1 Cup
Wheat flour : 2 Cups or little more
Cumin Seeds/Jeera : 1/2 Teaspoon
Red Chilly Powder : 1/2 Teaspoon
Coriander Leaves : 1 Handful
Salt : As required
Oil : 2 to 3 Tablespoons
Water : If required

Method : 

1. Take a big bowl, put wheat flour, cut coriander leaves, red chilly powder and salt.
2. Add Jeera and mix all the ingredients well.
3. Add Aloo Mosaru bajji and mix it well. Add water if required and prepare dough.

4. Divide the dough into small portions. Roll them as ball shape.
5. Take a bowl and put 3 to 4 tablespoons of dry wheat flour and keep it aside. (Dipping the small size of dough before rolling helps to roll the chapati easily. (It does not stick to the plank or roller).

6. Take a small portion of the dough and dip in dry wheat flour and roll it as chapati.
7. Keep a tava/pan on the fire and heat. Put rolled chapati on the tava and cook.

8. Add little oil on the top and turn the other side to cook. Just spread some oil on the top.
9.Turn it again for a second and shift cooked chapati to a plate.Soft and smooth chapati is ready to serve.
10. Repeat the same with remaining dough.

11. Serve Aloo Mosaru Bajji Chapati with the curry you prepared.
12. Add a spoon of ghee on the top before serving. (Optional).

Note :

Do mix all the ingredients nicely with aloo mosaru bajji and then add water if required.
Adding ghee/oil to dough while mixing is optional.
Adding garam masala/chat masala or any other spice is optional. ( I have not added).
Adding curd and potato makes the chapati soft and fluffy,
Do not use a spoiled Aloo Mosaru Bajji, it might get you into trouble. You might get stomach upset and vomiting and other ill health.
Time : 20 Minutes.
Serves :  3 to 4

Link to Aloo Mosaru Bajji :http://nsomayaji.blogspot.in/2007/11/aalu-potato-mosaru-bajji_19.html


Some other things you may like

Featured Post

Mooli -Sambrani Parata ( Radish - Chinese Potato Parata)

Mooli/Moolangi/Radish and Sambrani combination Parata is an excellent dish to enjoy. Mooli /Radish is good for easing the digestion and Sa...