Potato Podimas

This is the easiest way to make potato as per me. This simple side dish is made within 15 minutes and makes a great side dish for rasam or any spicy kuzhambhu/curry and you dont have to keep stiring and wait for the potatos to turn crispy and brown.

Ingredients:
2 large potatoes
1 medium onion chopped
3 green chillies chopped
1 inch piece ginger
2 tblsp chopped coriander leaves

1 tsp mustard
1 tsp urad dhal
1 tsp channa dhal
few curry leaves(optional)
1/2 tsp turmeric
salt as required

Method:
Boil the Potatoes in a pot or Microwave.Make sure that its not mushy.
If using a microwave -
Scrub and wash the potatoes. Pierce the potatoes all over using a fork. and then cook it for 2-3 minutes in high, or if there is potato option in microwave you can use that.
If using a pot -  boil the potatoes for about 10 mins

Cool and peel the skin and roughly scramble the potatoes.

In a non stick pan add 2 tsp of oil and when its hot add the mustard seeds.
When the mustard pops add the urad dhal and channa dhal.
Once the dhals are brown add the curry leaves, green chillies and ginger, give it a stir and then add onions.
Once the onions are translucent, add turmeric, salt and then the potatoes.
Sprinkle some water and stir well to combine. Add the chopped coriander/cilantro leaves
Reduce the heat to medium, close the pan with  the lid and cook for about 5 mins or till all the water is absorbed.

Bread Rolls/Parcels

Though I have read about bread rolls several times in many cookbooks, magazines, blogs, and foodwebsites I have never tried it until recently for a potluck lunch. It didnt soak much oil as I initially thought and it retained its crispiness even after few hours.I have made it twice after that and it came out very well each time. Makes a great party starter.

The recipe for the filling is very versatile, and you can make it according to your tastebuds. This is how I made it.
This recipe make 10-12 bread rolls

For the Filling:
Ingredients:

4 medium potatoes 
1 tsp ginger garlic paste
1 medium onion chopped

1 tsp jeera
1 tsp chilli powder
1/2 tsp garam masala powder
1 tsp chat masala powder.
1 tblsp lemon juice

Method.
Boil the potatoes, peel the skin and mash it .
Add 2 tblsp oil in a pan and add the cumin seeds.
When it crackles add the chopped onion and saute well.
To this add the ginger garlic paste, and all the dry powders and fry till the raw smell disappears. Sprinkle some water if necessary.
Now add the mashed potatoes, and mix well with the masala.
Finally add salt, chopped coriander leaves  and lemon juice, mix well to combine.

For the Rolls:

Ingredients.

12 slices white bread.

a bowl of water.

2 cups bread crumbs

oil for frying

Method:
Trim the edges of the bread and keep aside.
Take each slice , dip in the water, keep inbetween your hands and squeeze out the water.

Spread the sqeezed bread slice on a flat surface, place the filling towards one edge, roll it and seal the edges by slightly pressing them.
Roll it over the bread crumbs and fry in hot oil.

Note: The oil should be hot , not smoking hot. Coat the rolls well with bread crumbs and pat it your palms before dropping it in oil.This helps in shedding the excess crumbs, that might clog the oil.

Potato Fry/ Urulai kizhanghu Varuval - I

Who doesnt love Potato... if not for the calories I can have them day and night. Here in Belgium, I was surprised to see  fries (friets) being served as the main course along with salad and some meat, and its far better and delicious than what we are used to in ..  you know ..:)

One day in our office cafetaria, one of collegues who had freshly landed from India that morning, found nothing vegetarian to eat, asked for a plate of 'French fries'. The lady was so offended and became serious and replied "these are much better than french fries". At that moment I realised how much we are used to calling normal potato fries as 'French fries' and how it can be mistaken else where. So guys be careful when you use this term in Europe.

I dont use potatoes much in my regular cooking and if I do its always the good old south indian crispy potato fry, to be served with curd rice or lemon rice. Perfect combination to go in a lunch box.
Here is the recipe for the Potato fry that was peeping in the picture of the dhal in my previous post. I make two different versions of this fry and this is one of them .

Ingredients:

3 medium sized potatoes.
1 tsp fennel powder/seeds
1 tsp curry leaves powder/ fresh curry leaves
1 tsp chilli powder
2 pods of garlic smashed
1 tsp mustard seeds
oil and salt as required.

Method:
Peel and slice the potatoes into semicircles.
Peel and smash the garlic using a knife.
Now add all the ingredients and tsp of olive oil to the sliced potatoes and mix well so the potatoes are evenly coated.

Heat about 1 tsp of olive oil in non stick pan, add the mustard .
When the mustard pops spread the marinated potaoes over it.
Using a wooden spoon gently stir the potaes couple of times, add about 1/2 cup of water and close with a tight lid. Cook for 10 mins.
Now Open the lid, again stir them gently,(or turn them over patiently) and allow to cook till crispy in a low flame(without the lid), approximately 10 mins. If you dont mind a couple of tsps of oil you can add at this stage.Its purely optional.

Note.The fennel seeds (sombhu)gives a delicious flavour to the dish, so that is a must.

Its better to use Fennel seeds powder than seeds.You an grind a handful in the spice gringer and store it for future use. A tsp of this powder in any vegetable fry tastes great.

Baked Aloo Tikki and a Special Award.

Before going to the recipe I want to mention about this award that I have received from Viki ( EliteFoods) whose blog I love to visit and have also tried some of her amazing recipes.What makes it so special is that, she has created it herself  and am very happy to receive it first hand from her.To be very frank this is my second award from the Blogosphere.Thank you Viki.

I would like to pass this  lovely award to the following ladies
CoolLassie at  PanGravyKadaiCurry
Tina at Kaipunyam
HappyCook at MyKitchenTreasure.

Please pass on this award to as many blogers as you wish.

Now going to the recipe, I made this tikki's (or should I say cutlet) for a small get together.I had planed to make it as a regular tiki using the tawa and made the filling accordingly.I was interrupted by a very important work that day, so ran out of time and decided to take my chance and bake it.It turned out quite great and everyone loved it.

Ingredients:
4 large potatoes.
1 large onion chopped
3 green chillies chopped
1 tsp chopped garlic
1 tsp chopped ginger
1/4 cup chopped coriander leaves.
2 tblsp lemon juice
1 tsp chat masala( optional)
1/4 cup bread crumbs + 1/4 cup for rollling
salt as required

Method

Preheat the oven to 220C
Boil the potaoes.Cool and peel the skin.Mash the potatoes well
Add the rest of the ingredients and mix well
Watch the amout of salt as the breadcrumbs and the chat masala will have salt in it.
Make small balls out of the mixture.
Take 1/4 cup of the bread crumbs in a plate.

Line the baking tray with foil.Grease slightly with oil.
Flatten the potato balls and roll the disc over the crumbs and place it in the prepared baking sheet
 Bake it for 15 - 20 mins approx, or until the crust turns golden