Food for 7 Stages of Life: Potato

Showing posts with label Potato. Show all posts

Tuesday, August 11, 2009

Assorted Bhajji (Potato-Paneer Sandwich bhajji, Potato bhajji, Paneer bhajji & Onion Pakoda)

Posted by RV @ Food for 7 Stages on Tuesday, August 11, 2009

Assorted Bhajji (Potato-Paneer Sandwich bhajji, Potato bhajji, Paneer bhajji & Onion Pakoda)

Besan / Chana dhal Powder / Kadala mavu - 3/4 cup

Rice flour / Arisi mavu - 2 tsp

Chili Powder - 1 tsp

Hing / Asafoetida - sprinkle

Salt to taste

Water - 1/2 cup

Oil - For frying

For Bhajji

Potato - 2 (Sliced)

Paneer - 50 gm (Sliced)

Onion - 1/4

Heat oil in a kadai, you might need 1-2 cups of oil depending on the kadai size. This is for small to medium size kadai.

Batter:

Add all the ingredients one by one. Mix it as you add them then pour water and mix it into a thick batter.

First lets make Potato-Paneer bhajji, Take 2 thin slices of potato & 1 slice of paneer. Place the paneer in between two slices of potato like a sandwich, dip it in the batter and place it carefully in the oil and fry it flipping it every 30 seconds until you start seeing some golden brown spots on the bhajji or it is well cooked. You can also add a thin coat of pudhina or coriander chutney between the sandwich layers. This would make it a spicy sandwich bhajji. Since I didn't have the chutney at home, I couldn't add it.

Similary take the sliced or cubed paneer, dip it in batter and fry. Follow the same steps for frying potato as well. Sometimes we might have leftover batter, no worries, take 1/4 or mor e onion slice and mix it with batter. Since the quantity of onion is more the batter becomes kind of dry, the right consistency for making pakodas. If you feel it still watery, add some more besan flour. Now you would have a sticky sticky onion blended with besan. While dropping, separate the onions, and fry it in oil until it turns crispy. I prepared these assorted bhajji as soon as I returned from work and had it with hot tea ofcourse I shared it with my husband.

Urulai kilangu/Potato podimas

Posted by RV @ Food for 7 Stages on Tuesday, August 11, 2009

Ingredients

Boiled potatoes - 6 (Small)

Shallots - 6

Green Chili - 4

Curry leaves - few

Mustard Seeds - 1/4 tsp

Jeera / Cumin Seeds - 1/4 tsp

Hing/Asafoetida - sprinkle

Salt to taste

Urad dhal - 1 tsp

Chana dhal - 1/2 tsp

Olive Oil - 1/2 - 3/4 tbsp

Method:

Wash and pressure cook the potatoes for 4-5 whistles. Peel off the skin and mash it so that you get tiny chunks of potato

In a pan, add oil, when it is hot add mustard seeds. When it splutters add cumin seeds, chana dhal, urad dhal, curry leaves and hing.

When the color of dhal changes add shallots and fry for 2 minutes on a medium flame. As you fry add green chili and turmeric(if required).

Now add the crushed potatoes, salt blend it with the shallots and oil and fry it for 3-4 minutes. Serve it with rasam or sambhar or even rotis

Tuesday, July 21, 2009

Aloo Paratha

Posted by RV @ Food for 7 Stages on Tuesday, July 21, 2009

Ingredients

Potatoes (medium size) - 5
Green Chili - 2 (finely chopped)
Ginger - 2 tsp (chopped)
Shallots - 4 (finely chopped)
Cilantro/Coriander leaves - 2 tsp (chopped)
Cumin Powder - 1/2 tsp
Chat Powder - 1/2 tsp [optional]
Amchur - 1/2 tsp [optional]
Garam masala - 1/2 tsp
Salt to taste
Olive Oil - 2 tsp
Cumin seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Ajwain - 2 tsp [optional]

For Dough

Wheat flour - 3 cup
Water (warm) - 1 1/2 cup
Salt to taste
Oil - 3 tsp [optional]

Method:

(Makes 15 parathas)

Pressure cook potatoes for 4 whistles
Once the steam goes off, open the lid and peel the skin off.
In a Kadai, add oil and when it is hot add cumin seeds, ajwain, asafoetida ginger,chopped chili (one by one) and saute.
Then add chopped shallots and suate.
Add mashed potatoes and mix well. Then add cumin powder, chat masala, amchur, salt, garam masala and mix it well.
Cook for 5 minutes and remove from flame. Let it cool.

Meanwhile prepare dough for parathas. In a large bowl, add wheat flour, salt and then add warm water gradually kneading the dough. Knead it well so that the parathas come out softly.
Make small balls of the potato masala. Take a portion of dough little bigger that potato balls. Roll the dough couple of times into a small circle. Dust it with flour if you feel the dough sticks to the chappati maker.

Place the potato balls and cover it from all sides to form like a droplet. Then press it from the top to . Dust it with chapati flour and keep aside. Once we are done with all the potato balls. Then take the stuffed dough and roll it into thin layer. I prefer the paratha to be thin so I roll it to bigger circle. If you prefer it as thick then roll the dough into smaller circle. Sometimes its difficult for us to get the paratha in the circular shape that is ok, it happens to me too :-))

Heat the tawa/skillet, then fry the paratha one by one adding ghee, butter or oil. I prefer it with ghee as it would nullify the effects of green chilis and spices in paratha.

Serve hot parathas with any dhal or kurmas/masalas or plain curd. I prefer it with simple dhal and curd than any spicy kurmas.
I have used Olive Oil in my preparation, but we can substitute with any other oil of your choice.