Potato Fry

I have so many recipes using Potatoes. I found this recipe in one of the Facebook Groups and I tried it immediately and it came out awesome.I am sure you can try it out with any other Tuber and it will work just fine.

Ingredients

Potatoes - 4 (Sliced into Discs with Skin on)
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 teaspoon
Ginger Garlic Paste - 1/2 Teaspoon
Water - 1/2 Glass
Garam Masala - A generous Pinch
Salt - To taste
Oil - To Tawa Fry

Ingredients

• Wash the Potatoes well and place them in a Pressure cooker.
• Add all mentioned ingredients except Oil and Water and mix it well.
• Add add the water and mix it.
• Cover the Lid and put the weight on and allow it to cook for 1 whistle.
• The moment the 1st whistle starts whistle off the stove.
• Allow the pressure to cool down on it own. 
• Then you open the cooker, you will find that the Potatoes are done correctly.
• Meanwhile, warm a Pan and add 2 Tablespoon of Oil.
• Once the Oil is hot, take each piece of Potato and arrange them on the pan.
• Cook it for 3-5 minutes till it gets a nice Colour, do remember to flip it in between so both sides are Cooked well.

Lunch Menu 25 - Jeera Pulav, Potato Fry and Mutter Paneer

A simple, quick and easy recipe to put together. It is so easy to prepare, however, it looks like you have put so much effort.

Click on the below links for recipes:

• Jeera Pulav
• Potato Fry (Will Update soon)
• Mutter Paneer 

Brown Rice Vegetable Pulav

The moment I hear the recipe name the one thing that comes to my mind is the Brown Rice ad with Chef  Sanjeev Kapoor. So I was always wanting to experiment different cuisines with Brown Rice. So some time last week, I made my first try with BR Veg Pulav and it tasted really good. So I felt motivated and tried with Brown Rice Dal Khichdi which was also yummy. I will share the BR Khichdi recipe sometime next week.

You can add any vegetables, Masalas that you have in your pantry. I have used what was available in my pantry on that. I have mildly spiced, if you want to make spicy, adjust to your preference.

Even though its seems like lot of work, it is not, each step will take a minute to 2 to complete. If your Rice is ready you can prepare this dish in less than 10 minutes.

Ingredients

Brown Rice - 1 Cup (Washed and Soaked in 2.5 cups of water for 30 minutes )
Onion - 1 (Medium, thinly sliced)
Cauliflower - 1/4 Cup (Broken into small florets)
Green Chilly - 1 (Slit)
Ginger Garlic Paste - 1 Teaspoon
Paneer or Cottage Cheese - 1/4 Cup (Cut into 1" cubes)
Potatoes - 1 (Large, washed and cut into 1" cubes)
Cinnamon, Cloves, Bay leaves, Aniseed - 1 Each
Green peas - 2 Tablespoon (Boiled)
Red Chilly Powder - 1 Tablespoon
Green Coriander Leaves - 1 Tablespoon (Finely Chopped)
Mint leaves - 2 tablespoon (Washed and roughly chopped)
Salt - To Taste
Oil - As required
Clarified Butter/Ghee - 1 Tablespoon (Optional)

Method

Cooking the Rice:

• In usually soak my Brown Rice in 3 Cups (For a Cup of Brown Rice) for 15 minutes and cook it for 5 whistles in a pressure cooker.
• As I was making Pulav, I reduced the water by 1/2 Cup and increased the soaking time. So for this pulav I soaked 1 Cup of brown Rice in 2.5 Cups of water for 30 minutes and cooked for 5 whistles.
• The above is only an indication and may change depending on your quality of Rice and maturity of rice etc.
• I have used authentic thick brown Rice and not Brown Rice Basmati Rice. You can use any Brown Rice variant that is available/you like.
• So cook the Brown Rice and keep it aside.

Cooking the Veggies:

• Place a tava/Kadhai on stove and add a tablespoon of oil and arrange the Potato cubes.
• leave on one side for 2-3 minutes and then flip it cook.
• If you think it is taking too long to cook, then cover the tava with a lid.
• Once the potatoes are half done, arrange the Paneer and cauliflower also and cook till the Potatoes,cauliflower and Paneer are done and gets a nice colour.

Onions and Spices:

• Meanwhile, place another Kadhai/Wok and add a little more than a Tablespoon of oil.
• Once the Oil is warm, add the Whole Garam masala (Cinnamon, Cloves, Bay leaves, Aniseed) and saute till they are done. This may take couple of seconds.
• To this add the onions and saute till they are done.
• Then add the Mint leaves, Ginger Garlic Paste and Saute for a minute or two.
• Add the Red chilly powder and saute it around and to this add the boiled Green peas and Saute.
• Now add the sauteed veggies also to this (Potatoes, Cauliflower and Paneer) and saute it around a bit.
• Ensure that you maintain the shape of these veggies and don't mash them.

The Final touch:

• After tossing all veggies together, add the cooked Brown Rice and toss it around.
• Cover and cook for a minute or two to just allow the veggies and rice to come together.
• Garnish with Green Coriander leaves and pour a tablespoon of rice.
• Enjoy your Yummy and Healthy Brown Rice.

 

Alo Stuffed Bread Pakora(Bhajji) with 1 Tablespoon of Oil 

During one of the sleepless nights, I went about browsing the channels and found a chef using this 1 Tablespoon of Oil technique instead of Deep Frying. I was thinking of some recipe to try it out and I had my lightbulb moment and decided to make some Bread Pakoras using the same technique. I have used Homemade Potato Bread and some leftover Potato Masala  to make this.

Believe me, it was tasting amazing and you can eat them without any guilt. As I used homemade Bread, I made Thicker Slices,you can use thin or thick slices and either way they will taste yum. Instead of Potato you can add any filling or any Sabzi which is leftover. I also had some Leftover Mint chutney that I added which took the Pakora to another level.

The major Trick in the recipe is the consistency of the batter. If you make this think the batter will runny and this technique wont work. On the other hand if the batter is Thick then you will face difficulty in smoothing them over the bread.

Basically take whatever is available in your kitchen and experiment with this technique.

I have found another technique to make these Pakoras with even less than 1 Tablespoon of Oil which I will share with you soon.

Ingredients
Bread Slices - 4 (As much as you need, I have used Homemade Whole Wheat Potato Bread)
Mint Chutney - 1 Teaspoon (As Required)
Potato Curry - As required
Besan/ Gram Flour - 2 Tablespoon
Hing or Asafoetida - A generous Pinch
Sooji or Semolina - 1 Teaspoon
Cornflour - 1/2 Tablespoon (Optional)
Water - 1/4-3/4 Cup (Based on Besan/Gram flour quality)
Hot Oil - 1 Teaspoon
Salt - To Taste
Oil - 1 Tablespoon for Making the Pakoras

Method

• In a mixing bowl, add the Gram flour,sooji,cornflour,salt and hot oil, asafoetida and mix them well.
• Adding Hot oil will ensure that the crust is crispy and the Batter absorbs less oil while cooking.
• Now add water little by little and mix well.This should be of Idli Batter consistency neither too thick nor too Thin.
• Heat a Non stick Tava and add a tablespoon of Oil.
  
• Circulate the Tava or griddle so that the whole Tava is smeared with Oil. 
• Now take the bread slices and smear some Mint Chutney on 2 slices.
• Now place the Potato Stuffing on one of the slices and place another slice smeared with mint chutney on top of this.
• Now take this sandwich and dip it in the prepared batter.
• Ensure that it is coated with batter from all sides.
• This was pretty easy and not as difficult as it sounds, however, if you a beginner then you can insert a toothpick into the sandwich to ensure that they don't fall apart when you dip them in the batter. 
• Once the Sandwich is coated with Batter from all sides, place this on the Hot Oil Smeared Tava or Griddle.
• Allow it to cook on one side (maybe a minute or 2) and flip and cook it.
• It will be crispy and would have got a nice colour. 
• As I had Thicker slices,my cooking time was more. I also cooked them on the sides.
• Now your Alo Stuffed Bread Pakora is ready to be gobbled. 

Whole Wheat Potato Bread

I have read in many blogs and posts that adding Vital Gluten improves the texture of the Bread. However, I was not so sure of whether Gluten is good or bad for Health, so did a Google and found this article.

Then my next search was to look for alternatives and I found that using Mashed Potatoes or Milk or Milk Powder enhanced the quality of the Bread. Here is my first try of making WW Bread with Mashed potatoes. I made it as a Masala Bread, you can skip it and make it as a Potato Bread. 

 

Ingredients

• Potato – 2 (Medium, Boiled, peeled and mashed)
• Whole Wheat Flour – 3 -4 Cups ( I needed around 3.5 Cups of Wheat Flour as this would depend upon on the Potato and its moisture)
• Dried Herbs - 1 Teaspoon (Optional)
• Garlic - 6 Pods (Peeled and Finely Chopped)
  
• Chilli Flakes - A Generous Pinch (Optional )
• Luke Warm Water - 1 Cup
• Dry Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
• Sugar- 1 tablespoon
• Salt - 1 Teaspoon (Adjust to taste)
• Oil - 1 Tablespoon (I used Olive Oil)

Method

•  In a mixing bowl, place the luke warm water and add the sugar and stir it well.
•  To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
• In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well.
• To this add Mashed potatoes, Dried Herbs, Garlic, salt, Chilli Flakes and Mix well.
• To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
• I felt the dough needed more Flour as the moisture was more so I added Flour Tablespoon by tablespoon till I got a smooth Pliable Dough.
• Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
• Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
• Then shape it into a loaf and place it in a greased Loaf tin. Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
• After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.

 .

Bombay Veg Grilled Sandwich recipe 

I am sure you would noticed the new look of my Blog. I simply love it as it is simple and neat. I don't like anything that's too fancy. Anyway, during re-designing of my blog I was updating some tags and that's when I realized I did not have even a single Sandwich recipe on my Blog. This recipe is inspired from here. However I have adapted to my taste and what was available in my pantry.

Ingredients

Bread Slices - 6 or More (Depending on how many you want to eat)
Potatoes - 2 (Boiled, Peeled and Sliced into circles)
Onions - 2 (Peeled and Sliced into Circles)

For Marinade
Oil - 3 Tablespoon ( I used Olive Oil)
Red Chilly Powder - 1 Tablespoon
Salt - To taste
Cumin Powder - 1 Teaspoon

For Spread
Thick Curd/Yogurt - 1/2 Cup
Tomato Ketchup - 1 Tablespoon



Method

• In a plate, add some oil and to it add Red Chilly powder, Cumin Powder and Salt and Mix well.
• To this add the sliced Potatoes and coat them with the marinade. 
• If you have some time, you can allow it to rest for some time,however be careful as it will release water if you leave it for longer time. 
• Also add the sliced onion to the marinade and coat it well with the marinade.
• Now heat a Tava with some oil and once it is hot arrange the marinated potatoes and get them cooked and keep it aside.
• Now in the same tava cook the Marinated onions too.
• Now in a bowl, mix Curd and Ketchup well.
• Take a slice and spread the Yogurt- Ketchup mix on the bread slice. Spread this like how you will spread butter on Bread.
• Now on this place some Cooked potatoes and Onions and Cover with it another Bread slice.
• If you want, you can spread the Yogurt-Ketchup spread on this slice also, I did as I love Yogurt.
• I used a sandwich maker as I have one. So I pre heated my sandwich Maker and brushed some oil, then placed the prepared Sandwich in that and locked the sandwich maker.
• After a minute or so my Sandwich was ready.
• I also tried making this on the Tava top and it also turned out great.

Lunch Menu 19: Baati with Panchmela Dal,Rice,Sambhar,Ginger Rasam,Cabbage Poriyal,Arbi Roast,Curd Rice, Poondu Kuzhambhu,Eggless Chocolate Mousse, Whole Wheat Orange Cake, Paneer Tikka, Alo Tikki,Gulab Jamun and Masala Vada

Happy New Year to all of you. Lets start this Year with a Wonderful Lunch Menu. I prepared this on New year.

Click Here for the Recipes

• Gulab Jamun
• Eggless Chocolate Mousse (Coming Soon)
• Masala Vadai (Coming Soon)
• Ladies Finger Sambhar
• Ginger Rasam 
• Paneer Tikka
• Potato Tikki
• Poondu Kuzhambhu
• Cabbage Poriyal
• Arbi Roast
• Baati 
• Panchmela Dal
• Whole Wheat Orange Cake 
• Curd Rice

Malai Kofta 

I have posted the Healthy Version of Malai Kofta already, this is the way of actually making Malai koftas. No doubt, these will taste double awesome.

Ingredients

For the Kofta:

Paneer or cottage cheese - 250 grams (Crmbled)
Potato - 1 (Medium, peeled, boiled and mashed - I did not add it as I was able to work with the Paneer, however if you are trying this for the first time, then use mashed Potato)
Green Chillies - 1 (Finely Chopped)
Ginger - Garlic Paste - 1/4 Teaspoon
Rice Flour or Maida or Corn Flour or Bread - 2 tablespoon or 2 slices made into crumbs
Salt - To taste
Oil - as required (Usually it is ssupposedto be deep fried, however I did shallow Fry)
Sooji or Bread Crumbs - To coat the Koftas

For the Gravy: 

Onion - 1 (Big, Boiled and made into a paste)
Cashew Nuts - 10 Nos (Boil it in some warm water and grind into a paste)
Tomato - 1 (Medium, Blanched and skin peeled and pureed)
Ginger - Garlic Paste - /2 Teaspoon
Red Chilly Powder - 1 Teaspoon
Garam Masala - 1/4 Teaspoon
Milk - 2-4 tablespoon 
Salt - To Taste
Oil - 2 Tablespoon (I used Olive Oil)
Kasoori Methi - 1/2 Tabelspoon
Fresh Cream - 4 Tablespoon

Method

• Place the grated Paneer,Ginger garlic paste (1/4/teaspoon),,salt and green chillies and mix well.
• Add Corn Flour little by Little till you are able to knead it into a dough.
• Prepare Koftas using this prepared mixture and make them into koftas.
• Coat the koftas with Bread crumbs or Sooji. 
• Deep fry it or shallow fry it as per your choice. 
• Remove them and place them in a paper towel. 
• In a pan, add some oil and add Onion paste and cook well.
• Once it is cooked, add the Ginger garlic paste, Tomato purée and cook well.
• Once it is cooked add the Garam Masala and Red Chilly powder and cook till the raw flavour leaves.
• Now reduce the flame and add the Cashew paste and cook till the raw flavour of cashew goes completely.
• This may take 3-4 minutes
• Now add Milk and cook on low flame and cook.
• Crush the Kasoori methi and add it to this.
• Add salt and adjust the consistency to suit your need.
• To this add the Kofta and cook for a minute and serve immediately.
• Place the Gravy and kofta together only minutes before you serve. 

Lunch Menu 16 - Lemon Rice, Tamarind Rice, Curd Rice and Potato Fry 

I have already spoken so much about how much I like Mixed Rice, so Today's Lunch Menu is combo of Mixed Rice. Usually we make this for Aadi festival.

Click on the below link for the recipes

• Lemon Rice
• Tamarind Rice
• Curd Rice
• Potato Fry 

Potato Masala - For Masala Dosa

I love Dosas. The Potato Masala in the Masala Dosa takes the Dosa to the next level. The nutty crunch Dal and hot Green chillies makes this dish a Hit.

For Dosa Batter recipe , click Here

Ingredients

Potatoes - 4 (Boiled, peeled and roughly mashed)
Onion - 1 (Big,finely Chopped)
Green Chillies - 3 (Finely Chopped)
Mustard Seeds - 1/2 Teaspoon
Turmeric Powder - a Pinch
Gram Dal, Urad Dal, Ground nuts - 1 Tablespoon each
Ginger - 1/2 Inch (Finely Chopped)
Asafoetida/Hing - A pinch
Coriander Leaves - For Garnishing
Water - 2 Tablespoon
Oil - 1 Tablespoon
Salt - As per Taste

Method

1. In a pan, heat the oil and add the Mustard seeds. Once the Mustard seeds splutter add the Gram Dal, urad Dal and ground nut and toss for 30 seconds or till done.
2. Once add the finely chopped onions and saute. Cook till the onions are done.
3. Now add the ginger and Green chillies and saute.
4. Add Turmeric powder and Hing and saute
5. Add the Mashed Potatoes,Salt and toss for couple of minutes. 
6. Add little amount of water (Add a tablespoon of water at a time) so that all ingredients come together.
7. Now Corinader leaves and saute and serve with Dosa as Masala Dosa 

Lunch menu - Litti and Mixed Chokha

If you are a North Indian you would surely know of this dish. However, I learnt about this dish only after I got married. So when Alok told be about Sattu, I was not sure of what that was.

Then I found that it is basically Powdered roasted Gram dal. (Oddachakadalai mavu). When I wanted to buy it ready made I was not sure whether I ill find out. However, I found in all stores (Spencers,Nilgiris,Nuts N Spices)

It may look quite laborious process, however the only time consuming process is making the stuffing.

So I think this is more like a UP twist to Rajasthani Dal Bati. To me the highlight of this dish is the Chokha or Bartha. I am not a great fan of Bartha but loved the Baingan and Alo Chokha.

Now lets look at how to make this delicious North Indian Dish.

For Litti Outer Layer


Whole Wheat Flour - 2 Cups
Ghee - 1 Tablespoon
Nigella Seeds/Kalonji - 1/2 Teaspoon
Carom Seeds/Ajwain - 1/2 Teaspoon
Salt

For Litti Stuffing

Sattu - 1 Cup
Ghee - 1 Tablespoon
Nigella Seeds/Kalonji - 1/2 Teaspoon

Carom Seeds/Ajwain - 1/2 Teaspoon
Salt
Green Chillies - 3 (Finely Chopped)
Garlic - 4 Pods (Finely Chopped)
Green Coriander Leaves - 1 Tablespoon
Ginger - 1/2 Inch (Finely Chopped)
Lemon Juice - 1 Tablespoon
Mustard Oil - 2 Tablespoon

For Mixed Chokha

Big Eggplant - 1 (Medium)
Onion - 2 (Medium, finely Chopped)
Garlic - 6 Pods (Finely Chopped)
Green Chillies - 5 (Finely Chopped)
Green Coriander leaves - 2 Tablespoon
Potatoes - 2 or 3 (Medium)
Tomato - 1 (Large)

Method

For the Outer Layer
Mix all ingredients under For Litti Outer Layer in a large mixing bowl and knead into smooth dough like chapati dough by adding enough water. Cover it and keep it aside for 20 minutes.

For the stuffing

Mix all the ingredients under For Litti Stuffing in another bowl using hands. Keep It aside.

For Mixed Chokha

Roast the Eggplant,Potato and Tomato over the stove top on a low flame. If you have a Oven you can roast it in the oven.

Peel the skin of Eggplant,Potato and Tomato.

Meanwhile, In a pan, heat Mustard Oil and once it is warm add onion, Green Chillies and Garlic and saute for couple of minutes.

In a mixing Bowl, mash the potatoes, Tomato and Eggplant.To this add the sauted onion,garlic and green chillies. Add Coriander leaves and mash well using hands.

Making Litti

Pre heat the oven at 180C for 10 minutes. Divide the Litti outer layer into Lemon Sized balls. Make an Indention in each ball.

Place 1 Tablespoon of Sattu filling in the indention of each ball and close it firmly.

Place these stuffed balls in a aluminium foil layered Baking Tray. Bake it at 180 C for 15 minutes on each side.

Serving the Litti

Break the Litti and pour some ghee on it and place the mixed Chokha and enjoy.

Mixed Vegetable Kurma/Korma

Usually we eat Kurma with Roti or Paratha, Have you ever tried it with Rice, they just taste awesome. This is one of my mom's signature dish and she sneaks in a load of veggies in it. The colour of this Kurma couldbe different if you are not using beet root.

Ingredients

Onion - 1 (Medium, Chopped)
tomato - 1 (Medium, Chopped)
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - a Pinch
Red Chilly Powder - 1 Tablespoon
Green Chilly - 1 (Slit)
Coriander Powder - 1/2 Tablespoon
Garam Masala - 1/2 Teaspoon
Bay Leaf - 1
Coconut Paste - 1/4 Cup
Mixed Veggies - 2 Cups (Par Boiled Potato,Cauliflower,Peas,Carrot,Beetroot)
Salt and Oil

Method

In a pan, heat some Oil and add the Bay leaf and after 10 seconds, add the Onions and cook. Once the Onions are cooked add the Tomato and cook it is mushy. Then add the Ginger Garlic paste and saute.

After 2 minutes, add the veggies and saute them well.

After 5 minutes, add the Dry masala powders (Chilly powder, Turmeric powder, Garam masala and Coriander Powder) and saute.

After couple of minutes add some water (Say 2 cups) and cook the vegetables with lid on.

Once the veggies are cooked and the raw flavor of the Masala is gone, add the coconut paste and stir. Switch off and serve.

Notes

If you are using Potatoes,use  par boiled Potatoes.

Sometimes,I add all the veggies and water and cook it in pressure cooker for 2 whistles. If you just cut the veggies appropriately it will not get over cooked and will save lot of time.

Just depending on their cooking time, cut them into Big or small pieces and pressure cook them.

Coconut Paste is made by Grinding the grated coconut with required amount of water to a smooth paste consistency. If you want you can add Poppy seeds to this too. However, grinding Poppy seeds is not easy I will write a post on how to grind Poppy seeds.

Potato Kara Curry 

This is one dish I make very often to serve with Sambhar or Rasam. This is very simple to make and it is very tasty and goes well with Sambhar.

Ingredients

Potato - 1/2 Kg (Boiled, peeled and Diced)
Mustard Seeds - 1/2 Teaspoon
Urad Dhall - 1/2 Teaspoon
Gram Dhall - 1/2 Teaspoon
Groundnuts - 1/2 Teaspoon
Asafoetida - One Pinch
Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Salt and Oil

Method:

In a pan, heat a tablespoon of Oil. Once the Oil is hot, add the Mustard seeds and allow them to splutter. Once they are splutter add the Gram Dhall,groundnuts and Urad Dhall and cook for 30 seconds. Then add Asafoetida and add the Boiled Potato.

Toss them around. cook for 5-7 minutes still the Potato gets nice colouring and then add chilly powder and Turmeric Powder and toss it.

Cook for another 5-8 minutes or till the raw smell is gone.

Sunday Brunch - Jeera Pulao, Dal Tadka and Vegetable Cutlet

I have been missing the blogging pace for quite some time as work and preparations for Holidays was keeping me busy.

As a come back recipe I thought I will give a Brunch menu.

This week, I am making a Jeera Pulav, Dal Tadka and Vegetable Cutlet.

Click here for the Recipes:

Dal Tadka   

Jeera Pulav

 Vegetable Cutlet 

Vegetable Cutlet

Cutlets/Tikkis is something I always I love to have on Weekends. So I made this Cutlet as a part of this week's weekend Brunch.

It is easy to make and you can had any vegetables you want. I did not add any Maida or Cornflour to make this cutlet.

I also added Cheese so this was too soft and was melt in the mouth.

Ingredients

Potato - 2 (Medium, Boiled,peeled and Mashed)
Mixed Vegetables - 1/ 2 Cup (I used Boiled Beans,Peas)
Paneer - 1/2 Cup (Shredded)
Cheddar Cheese - 1/4 Cup (Shredded)
Ginger Garlic Paste - 1/2 Teaspoon
Green Chillies - 3 (Finely Chopped)
Garam Masala - 1/4 Teaspoon
Chilly Powder  1/2 Teaspoon
Chat Masala - 1/2 Teaspoon
Mint Leaves - 1/4 Cup (Finely Chopped)
Sooji/Rava - 1 tablespoon
Salt and Oil - As required

Method

In a bowl, add all ingredients except oil and Rava and mix it well. Then take a Golf sized ball of this mixture and shape it into desired shape.

Coat the Cutlets made with the Rava and make them ready.

Heat a Tawa, and smear oil on it. Once the Tawa is hot, place the cutlets and cook them on each side for 5 minutes or till it is crispy and done.

Nei Appam - Karthigai Deepam Special

Nei Appam is a sweet which is usually made at our house during Karthigai Deepam. If you make it once at home, you will never buy it from outside and eat. With little planing this dish is such a delicacy.

It should traditionally be made of ghee, however, you can mix Ghee and Oil or just refined oil is also good enough.

Ingredients

Rice	1 Cup
Jaggery	3/4 Cup
Water	As Required
Salt	A Pinch
Ghee	As Required
Oil	As Required

Cooking Soda - A Pinch

Cashew/Coconut/Elachi - As required (Optional)

Method

Soak the rice for 3 - 4 Hours.

In a pan, add the jaggery with little water just required to melt the jaggery. Melt the jaggery and strain it for any impurities.

Grind the soaked rice with very little water. The batter should be thick.

To this batter add the Jaggery syrup, and cashew,coconut and salt and mix well.

In a appam Karal , pour the oil or ghee and once it is warm enough add the prepared Batter and cook for 2 minutes, then flip it and cook it for 2 miuntes or till it is golden brown.

If you don't have a appam karal, you can heat oil in a kadai and pour a ladle of batter and cook it,like I have done.


Note

If you have added more water by mistake in your Jaggery syrup or Batter, you can add some Wheat Flour to get the right consistency.

Thai Red Spicy Rice

I have already posted the Thai green Curry Recipe. I made Thai Red Rice to go along with this. 

I have already posted the recipe for the Thai Red Curry. This spicy rice is made with the Thai Red Curry.

I used Jasmine Rice to make this recipe, however, if you are not used to this then you can use Basmati rice or any regular long grain rice.

Ingredients
Rice - 2 Cups
Water - 4 Cups
Onion- 2
Baby Potato - 2 cups (Boiled,peeled and poked)
Dry Chillies - 8
Lemon Grass/Lemon Rind - Little
Garlic - 6
Galangal - 2 inches (You can use normal Ginger also)
Corinader seeds - 1 Tablespoon
Jeera/Cumin Seeds - 2 teaspoon
Pepper corns - 1/2 Teaspoon
Salt and oil.

Method

Boil the Onion in water. Meanwhile in a dry kadai, dry roast Coriander seeds,Cumin seeds, peppercorns.
No Need to roast them too much, just roast them till the aroma comes.

Remove the onion from the water. In a blender, add the roasted ingredients,onion,ginger,dry chillies,Lemon Grass and grind it. This is the Thai Red Curry. You can store in freezer for up to 10 days.

Wash and soak the rice for atleast 30 minutes. 

Meanwhile, take a kadhai and add a teaspoon of oil and toss the boiled,peeled and poked for couple of minutes with salt and keep it aside. 

In kadhai, add some oil, add the Thai Red Curry and cook till the raw smell goes off. then add the Potatoes,salt,coriander leaves and cook till everything comes together.

To this add the water from the rice and bring it to boil and then add the rice and salt and cook it covered.

Once it is cooked, garnish with steamed corn,basil leaves, groundnuts and sprouted moong and serve (As I packed this for lunch, I did not do the garnishing.  It tastes good without the garnishing too)

Alo Gobi Capsicum Sabzi/Potato Cauliflower Capsicum Sabji

I am huge fan of Potato (Who is not?). I make Potato in some form at least once in a week. However, as it is not healthy I can other vegetables and add one or two Potatoes and Make Sabji.

Ingredients
Potato - 2 (Medium, Boiled)
Cauliflower - Few Florets  (Par Boiled, I used Steamer)
Capsicum - 1/2 (Medium, Chopped)
Onion - 1 (Medium, finely Chopped)
Tomato - 1 (Medium, Finely Chopped)
Ginger Garlic Paste - 1/2 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 Teaspoon
Turmeric Powder - A pinch
Garam masala - 1/4 Teaspoon
Salt and Oil

Method

In a pan, add a Teaspoon of oil. Once the Oil is warm add the onion and saute it well. Once the onion is cooked add the tomato and saute for a minute and then add the ginger Garlic paste. Saute it well and add the salt so the tomatoes will get cooked soon.

Now add the Masala Powder and saute it well. Do not add any water. Cook it on the low flame and keep it covered.

If you are scared that the masala may burn, then sprinkle some water.

Once the raw flavour is gone, then add the Capsicum, Potatoes and Cauliflower and saute.

Cook for 5 minutes and serve with Rotis.

Potato Cheese Cutlets

Who does not love Potatoes? That too Potato and Cheese is a such a heavenly and sinful combination. So I decided to make this Potato Cheese Cutlet. If you have boiled potatoes it will make only couple of minutes to get this amazing snack.

Ingredients

Potato - 2 (Medium, boiled and mashed)
Green Peas - 1/4 Cup (Boiled and roughly mashed)
Cheese - 3-4 Tablespoon (I used grated Mozzarella)
Green Chillies - 2 (Finely Chopped or you can use Chilly Sauce)
Garam masala - 1/4 Teaspoon
Salt - as per taste
Oil - for Tawa Fry
Maida/Rice flour/Corn Flour - 1 Tablespoon (Anyone of these Flour)

Method

Mash the Potatoes without any lumps. In a mixing Bowl, add all ingredients except Oil and mix them well.

Slightly wet your hands, make a Lemon Sized ball of the mixture and pat into Tikki.

Meanwhile, warm the non stick Tawa and add 2 tablespoon of oil.

In the heated Tawa, arrange the tikki and cook till it is golden brown on all sides.

Serve with Tomato Ketchup or Cheesy Dip (I will post this recipe soon)

Tips

You may add any of the flour to help you get the right consistency. However, too much of the flour will spoil the taste of the Cutlet.

The trick is to reduce the moisture in the potatoes as much as possible. The best solution is use a steamer to boil your Potato, instead of cooking them in Pressure cooker.

If you are using Pressure cooker, then dont leave the potato in the cooker once it is done. Remove them immediately from the water.

Lets say, in your cooker it takes 2 whistles for the potatoes to get cooked. After 2 whistles, switch off the flame and put the pressure cooker under cold running water for few minutes, so the pressure inside is completely released.Once the pressure is completely released, Then you can open the pressure cooker and remove the potatoes from the water, peel them and mash them. 

Potato Gravy with Coconut Milk

This is a Gravy that goes well with any Rice or Idli or Appam. I served it with Coconut Milk Rice. This is mildly spiced and the flavours are wonderful.

Ingredients

Potato - 500 Grams (Boiled and slightly mashed)
Onion - 1 (Chopped)
Tomato - 1 (Chopped)
Chilli Powder - 1 Teaspoon
Coriander Powder - 1 Teaspoon
Turmeric - 1/2 teaspoon
Coconut Milk - 1 Cup (Thin Milk)
Oil and Salt

Method

In a pan, add some oil and add the onion and sauté for few minutes. Once the onion is done, add the tomato and cook till when they are mashed up.

Then add turmeric,Chilli Powder,Coriander powder and sauté well.

After 2 minutes, add the Potato and give it a quick mix and add 2 cups of water and cover the pan with a lid.

Cook till the raw Flavour of the masala is gone. Then add salt and the Coconut Milk (Thin) and simmer it for 2 minutes and switch off.

Tips

• After adding Coconut Milk, do not boil. 
• Depending on your Main Dish, you can adjust the quantity of your Chilli Powder and Coconut Milk. 
• refer to my recipe on Coconut Milk Rice on how to make Coconut Milk.