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

Thursday, July 14, 2016

Cauliflower & Potato Dry Curry

Cauliflower and Potato dry curry is a simple side dish and can be enjoyed with other dishes. This Palya(dry curry) can be used as one of the side dish, goes well with any other dish, with curd rice. You can spread on bread, make sandwich, rolled inside the chapati and enjoy chapati roll. We can even use as stuff and prepre Aloo Gobi Parata.
I have used potatoes, cauliflower and some spices.

Let us see some benefits of having "Cauliflower" in our diet.
Cauliflower derives its name from Latin Caulis which means cabbage with flower. Cauliflower has rich source of antioxidants. It helps in strengthenig immune system. It helps in maintaing bone, brain health and balances the cholesterol level in our body. It is good for diabetes, obesity and hypertension. Cauliflower has an excellent source of vitamin C, Folate, Vitamin K, Vitamin B1, B2, B3 and Vitamin E. It contain minerals like calcium, magnesium, phosphorous, potassium and manganese. Cauliflower contain dietary fiber and a very little amount of sugar.
Cauliflower & Potato Dry Curry is an easy, quick and simple Palya that any body can prepare.
No Onion or No garlic added in this curry. 

Thing Needed :

To Cook :
Potatoes : 2 to 3 (Medium size)
Cauliflower : 1 (Medium size)
To Add :
Pepper pods : 3 to 4
Jeera Powder : 1/2 Teaspoon
Red chilly Powder : 1 Teaspoon
Ingh : a little
Dry Ginger : 1/2 Teaspoon
Turmeric powder : a pinch
Green chilly : 1
Salt : To taste
To Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 6 to 8 or more

Method :

1. Wash and remove the outer skin of potatoes. Wash it again and cut them into small, thin sticks. (finger chips type). Put them in a bowl of water, so that it does not turn brown. Powder pepper pods.
2. Wash and soak cauliflower in salt and warm water for at least 20 minutes.
3.Remove the cauliflower and wash it again. Cut them into small flowers. Keep them aside.
4. Now keep a pan on the fire and heat. Put oil, mustard seeds and urid dal. Let mustard seeds splutter.
5. Add curry leaves, ingh and fry nicely. Add cut potatoes and cut cauliflower pices.
6. Add turmeric powder. Mix it well.

7. Add 1/2 Cup of water and cook for 3 to 4 minutes..
8. Add salt, chilly powder,ginger powder, jeera powder and crushed pepper pods. Mix it nicely and cook on low flame.
9. Let all the moisture disappear. Add a teaspoon of oil on the top and mix it well. Let it cook for 2 minutes on low flame.
10 Shift the ready dry curry to a serving bowl and serve with main dish.

Note : 

It is better to cook this curry on low flame. Adding water helps to cook the vegetables faster. Adding water is better. Use of more oil is optional. (You can fry potatoes and then it to the cooked cauli flower). Adding more spice is optional. Adding onions and garlic is optional. You can also add garam masala, chat masala Pav -baaji masala etc
Washing and soaking cauliflower in warm water is a must. Because some time it does contain worms. Soaking cauliflower in water helps to remove chemicals spread on the vegetable.
Time : 20 minutes
Serves : 2 to 3 

Saturday, June 18, 2016

Quick Potato - Onion Curry

Making potato curry for Pooris/Chapatis or Masala Dosa one has to plan. Because the potatoes should be cooked before preparing this particular curry. People must be thinking why am I writing this simple recipe which every one knowns. I agree with people who say so. Many must be masters in cooking, but still there are many who are yet to get into lighting the stove and keeping their first steps in cooking. What ever it is always, learning is a process and each and every day we do learn a lot of things. There is no stop for learning. Keep little interest and you will be surely a Master chef.
I have used onions, green chilly and some potatoes to prepare this curry.

Let us see some benefits of having ONION in our diet. 
Onions do contain Vitamin C and it helps to improve our immunity system. They also help to regulating blood sugar. Onions help to reduce inflammation and heal infections. Raw onions helps to lower the production of bad cholesterol. Onions do contain natural sugar, Vitamin B6, Vitamin A, C and E. It contain minerals like potassium, iron, dietary fiber and flolic acid.
Potato oniion curry goes well with almost all main dishes. As I said earlier it is easy and quick and simplly superb all time favourite of many. We can enjoy almost all the main dishes with this curry.

Ingredients :

To Cook
Onions : 2 (Big)
Potatoes : 2 (Big Ones)
Green chilly : 2 to 3
To Add :
Mustard Seeds Seasoning : 1 Tablespoon
Dry Ginger Powder : 1 Teaspoon
Salt : As required
Coriander leaves. : 2 to 3 Tablespoons
Lemon : 1 Teaspoon.
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8
Oil : 1 Tablespoon

Method :

1. Wash and remove the outer layer of potato ( Let it be thinner skin) and cut it into small pieces.
2. Remove the onion skin and wash it. Cut it into bigger size or layer type.
3. Wash and cut green chilly (slit), coriander leaves and curry leaves.

4. Keep a pan on the fire and heat. Put oil and mustard seeds. Let it splutter.
5. Add jeera/cumin seeds and fry for 10 seconds. Add curry leaves.
6. Add cut onions and stir slowly. (1 to 2 minutes). Add cut potatoes. Stir again.
7. Add turmeric powder and mix it well. Add cut green chilly.
8. Add cut potatoes and mix it well. Add 1 cup of water and let it cook on medium heat.
9. Cook till potatoes turn soft. Add salt and mix it well.
10. Add dry ginger and mix it well. Let all the moisture disappear. Add lemon juice,

11. Mix it again and shift the Potato - Onion curry to a serving dish.

12. Add cut coriander leaves, mix it nicely and serve with main dish.

Note :

Cut potatoes into thin so that it can cook fast.
No need the onions to be fried for a long time. Let the white layer be there.
You can adjust hot (chilly) according to your wish. Adding ginger powder at the end helps the curry to get nice aroma. You can add more water if you want the curry to be bit liquid..
Time : 25 to 30 Minutes
Serves : 3 to 4 .

Tuesday, September 29, 2015

Potato - Coriander leaves Cutlet

Easy Potato -Coriander leaves Cutlet is a snack and you can have them in the evening. It is very simple and good to have with ketch up, sweet chutney or any chutney.
Cutlets can be prepared with full of vegetables or potatoes and now a days there are varieties of cutlets made in different way. I have used some boiled potatoes, spices and just roasted with little oil. I used the oil in very small quantity. (It is my way of avoiding extra oil- Health way). Eating lot of oil is not good for the body and the fat content will definitely trouble as acidity or cholesterol.
Lets see some benefits of eating coriander leaves in our diet.
Coriander or cilantro is a wonderful source of dietary fiber. It contain manganese, iron and magnesium. They are rich in Vitamin C, Vitamin K and protein. They also contain a small amount of calcium, phosphorous, potassium and other minerals. (carotene, thiamin and niacin). They are rich in  protein, Vitamin C and Vitamin K. They lower the bad cholesterol and helps to increase the good cholesterol. It is very good for digestive system. It is said that coriander promotes liver functions and bowel movements. It is very good for diabetes patients. It helps to lower the blood sugar levels.They contain anti inflammatory properties and anti septic properties. They are good for eyes and coriander contains high amounts of iron and is essential for curing anemia.
No Onion or Garlic is used in this " Potato-Coriander leaves Cutlet".
As I said earlier it is an easy recipe and yummy snack. Kids and all age group will surely enjoy eating this Potato Cutlet.
You can use these cutlets and prepare burger. 
Lets see the recipe now.

Ingredients :

Potatoes : 4 to 5 (medium size)
Coriander leaves : 1 Bundle
Green chilly : 1
Garam Masala : 1 Teaspoon
Chat Masala : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Chiroti Rava/Semolina (thinner variety) : 1/2 Cup
Bread slices : 5 to 6
Ginger : an inch
Salt : as required
Oil : 1/2 Cup

Method : 

1. Wash and pressure cook potatoes for 6 to 8 minutes and leave it for cooling. Remove the outer skin of the potato once it is cool.
2. Wash and cut coriander leaves, green chilly into small.
3. Wash and clean ginger and remove the outer layer and wash it again. Grate it and keep it aside.
4. Powder bread slices in hand or dry grinder. (no need to remove the sides) and keep it aside.

5. Add garam masala, chat masala, red chilly powder, powdered bread crumbs and salt.
6. Mix all the ingredients nicely and divide the dough into small portion. ( little bigger than a lemon size).
7. Keep a tava/dosa pan on the fire. Heat and put 1/2 teaspoon of oil. Keep dry rava in a plate by the side of the tava.
8. Take a small portion of potato-coriander dough and pat it in your hand and give a shape.(According to your wish).

9. Now dip this cutlet in dry rava (both sides) and put it on the hot tava. Sprinkle some oil on the top.
10. Cook on low flame till they turn golden brown on both sides. (Add little oil while you turn the cutlet to cook other side).
11. Remove from the pan and serve with the side dish you have prepare.
12. Repeat the same with remaining dough and prepare cutlets. We had cutlets with coconut chutney (used red chilly) and dates chutney.
 

Note :

You can use more oil and shallow fry the cutlet. (option). You can also add cooked peas to the dough. You can add corn flour to the ingredients. ( I have not added). Adding chat masala adds tangy taste since it contain dry mango powder(Amchoor powde) and black salt in chat masala helps in digesting the food easily. (but do not use it in more quantity - you might get stomach pain). Adding onions and garlic is purely optional.
Time : 30 minutes
Serves : 4 to 5 (depending on the size). 
Using Cutlet in Buns(Burgar).
Heat the pan and cut the buns in to half.(cu it middle). Put cut buns on the tava and make it little hot. Wash and grate some carrots.
Now apply little ghee on inner side of the buns. Spread the chutney or ketch up on the top of the ghee or butter you used. Now spread some grated carrots. Put one cutlet and spread little chutney / ketch up on the cutlet. Keep the other bun and njoy.. You can add some roasted ground nuts..on the top of cutlets. It adds to the taste.

Friday, July 17, 2015

Potato Chakkuli

Potato Chakkuli is prepared using boiled potatoes and rice flour. It is something interesting that we can prepare chakkuli using many things.these days. It is not at all difficult like before.
For example in those days you need to wash rice, dry it on a thin cloth in a shade.(inside the house it self). Then roast rice and urid dal. Dry grind it or powder it and then add coconut milk. Then to prepare chakkuli. Though the process is too difficult but chakkulis were yummy to eat whole long nearly a month. My aunt (My mom's sister) used to make chakkulis in a huge amount. She needed that amount to give for the neighbours around her houses, the workers who stay near by and the people who come to our house. The chakkulis were made normally during the Gokulastami time. We really had good time eating chakkuli, going to Udupi to watch Mosaru kudike( breaking the pots full of curd or butter milk). Gokulastami is a very beautiful festival which mostly falls in August or first week of September. The rainy days are slightly decreased and the weather is just beautiful to enjoy. But those well prepared chakkulis really tasted yummy and you can keep on munch. Even now people do prepare this traditional way of Chakkulis. And there are loads of different types of chakkulis are available and prepared in our homes these days.
Let me come back from those days now.
Here is a recipe of Potato chakkuli which is very easy and quick to prepare and you can enjoy crispy chakkuli with hot cup of coffee, tea or fruit juice.

Things Needed : 

Potatoes " 2 (Medium sized)
Rice flour : 2 Cups
Sesame seeds : 2 Tablespoons
Butter : 1 Tablespoon
Chilly Powder : 1 Teaspoon
Salt : To taste
Chakkuli Mould  to prepare chakkuli
Oil : 2 Cups

Method :

1. Wash and pressure cook potatoes and remove the outer skin when it cools down.
2. Now put potatoes in a big bowl. Smash it nicely and add rice powder, chilly, sesame seeds, butter and salt.
 

 

3. Mix all the ingredients nicely. Add water slowly (add it little by little) and prepare dough.
4.  Kneed the dough well and divide the prepared dough in to small portions.

5. Wash chakkuli mould and place the chakkuli plate inside. Fill in a portion of prepared dough and close with top lid.


6. Keep a frying pan and heat. Add oil and heat. Let the oil be hot.
7. Take a plate and squeeze out the dough from chakkuli mould and prepare chakkulis on the plate.


8. Add these chakkulis to the hot oil and fry on both sides till they turn crisp and golden brown.

9.Now remove done chakkuli from the frying pan and put it on kitchen tissue.
10.Serve  crispy chakkuli with a cup of coffee or tea or a fruit juice

Note : 

Adding more chilly powder is optional. Adding more butter is not advisable since chakkuli may turn as powder in the oil the whole oil gets dirty. Adding more potatoes may turn the chakkuli soft. You can add little jeera along with sesame seeds.
Time : 40 minutes 
Serves : 20 to 25

Monday, June 29, 2015

Tomato - Capsicum Cheese Noodles

Ready to Serve Tomato Capsicum Noodles
Noodles have become very famous these days. Not only kids, all age group people love to eat. I do not like, eating noodles in hotels or parties. Actually I am scared that they must have used some sauce which contain animal fats. So I do prepare noodles very often using vegetables, tomatoes, spring onions. Preparing them with Indian spices and giving Indian touch, makes my people more happy. So here is one such recipe of noodles with tomatoes, capsicum, a little spread of Amul cheese and of course loaded with Potato french fries. (Used fresh Potatoes for french fries).
You get different  types and shapes of noodles. Some are made with maida and some are made with wheat. I have used bambino noodles which are prepared using Durum wheat. It is well known that Durum wheat is the best wheat. I have used the long noodles. Noodles are nice when it is mixed with tomatoes.
There is no garlic or onion in this recipe. 
Lets see the recipe now.

 Ingredients :

To Cook 
 Noodles : Any brand : 500 GM ( I used Bambino Noodles).

To fry :
Tomatoes : 3 to 4
Capsicum : 2 to 3
Potatoes :  3 (Medium size)
Ginger : 1 Teaspoon
Oil : 1 Cup

Spices to use:
Jeera / Cumin Seeds : 1 Tea spoon
Garam Masala Powder : 1/2 Tea spoon
Red chilly powder : 1/2 Tea spoon
Coriander powder or (Rasam powder) : 1 Tea spoon 
Turmeric powder : a pinch.
Pepper pods : 4 to 6 
Salt : Required salt

To top up 
Coriander leaves : 2 Tablespoons (optional)
Cheese : 5o grams
Fried potatoes. : 1 Bowl.
Method :
1. Keep a big bowl of water to boil. Once the water is boiled add noodles and a teaspoon of oil. . Just break them it into small pieces in hand. (Not very  small). Once it is cooked drain the water from noodles and keep the noodles aside.     
2. Wash and cut tomatoes and capsicum (remove the seeds before cutting  into small), and grate ginger and keep it aside.Crush pepper pods.
3. Grate cheese and keep it aside. Wash and cut potatoes in to thin finger size (long) wash it and put in a bowl of water.
4. Keep a pan on the fire and heat. Put one tablespoon of  oil and heat. Add jeera and let it fry for 10 seconds.
5. Add cut capsicum and fry nicely for 2 to 3 minutes. Add tomatoes and fry till they turn soft.
6. Add garam masala powder, daniya powder, jeera powder, red chilly powder, crushed pepper pods and grated ginger.  
7..Add turmeric powder and mix it well. Add salt. Stir for another 1 minute.
8. Add cooked noodles and mix it well.
9. Add grated cheese and cover it and cook noodles on low flame. (It helps the cheese to melt and adds to the taste). (2 minutes will do. Put off the fire or remove the noodles pan from the fire).
10. Keep a frying pan on the fire and heat. Add one cup of oil
11. Now deep fry those cut potatoes in hot oil. Fry them on high and medium flame.
12. Fry on both sides and remove from the frying pan and put it on a kitchen tissue. ( It absorbs the extra oil).
13. Repeat the same and fry all the potatoes.
14. Sprinkle salt on fried potato fries and add it on the noodles. Mix cheese and potato fries nicely and serve with ketch up.

Note :
Noodles should be cooked well but not too soft. Adding more vegetables is a good option. You can use oregano spice ( a kind of spice used in noodles). You can use pepper crush and add it to the noodles. You can add more cheese. It adds to the taste. Adding onions and garlic is optional. You can also use grated paneer instead of cheese. Adding more spice is optional. You can use tomato sauce instead of fresh tomatoes. It is always better to use fresh tomatoes.
Time : 30 Minutes.
Serves : 4 to 5.

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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