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Swetha's Fusion
Where there is Fusion there is Creation!

Kanda Batata Poha - Seasoned Beaten Rice with Potato

Friday, June 28, 2024
Kanda Poha is a common dish from the heart of Maharashtra. I got this recipe from one of my Maharashtrian friend. My friend told me a funny fact, that when boys family visit potential girl's house (arranged marriage), the boys family looks for how well the girl can make Kanda Poha.  I am not sure how true is the fact, but I am sure she was trying to emphasis how important this dish is. 

Ingredients:
  • 2 cup - Poha   (Flattened rice)(150 grams)
  • 2 - Potatoes, peeled and diced
  • 1 - Green Chilli (finely chopped) (or as per taste)
  • ½ cup - Peanuts
  • 2 tsp - Fresh Lemon Juice (or as per taste)
  • 8 to10 - Curry Leaves 
  • 1½ tsp - Sugar
  • ¼ tsp - Turmeric Powder
  • ½ tsp - Black Mustard seeds
  • ¼ tsp - Cumin seeds
  • ¾ tsp - Salt (or as per taste)
  • 1 - 2 tbsp. - Oil
  • ¼ cup - Fresh Coriander/cilantro Leaves (finely chopped)
  • Besan Sev for garnish
Prep:
  • Poha: Clean the poha of husks and other impurities; To wash it, pour the poha it in a bowl of cold water, immerse it completely and drain it out immediately. You may use a strainer to drain the water out; Gently spread out the poha with a help of a spoon. Gently mix-in ¾ teaspoon of salt and 1½ tsp of sugar. Keep the poha aside for about 15 minutes for it to soften. If it is too dry, sprinkle bit of water for it soak and swell.
  • Peanuts: Heat a pan. Put 1tsp of oil in it. When the oil is hot, add peanuts and roast until the color changes and skin starts to come off. Transfer the peanuts onto a kitchen towel. Fold over the towel, rub the peanuts in remove the skin. Discard the skin. Keep the roasted peanuts aside. Removing the peanut skin is optional step.
  • Potatoes: Peal the skin and cut potatoes in to medium size cubes. Keep the cubes in cold water for a minute and drain. Cook potato cubes with bit of salt added by boiling it or in the microwave (without water) for about 5 to 8 minutes. Drain and keep aside.
  • (Finely) Chop and keep them ready: Onion, green chilies and coriander leaves.
Method:
  1. For Kanda Poha, heat 1 to 2 tablespoons of oil on medium flame. Add mustard seeds to the oil. Once the mustard seeds starts to sputter,  add cut green chilies, turmeric powder and fry them lightly. now add curry leaves. Sauté for few more seconds.
  2. Add chopped onion and sauté until the onions are tender and become translucent. 
  3. Add potatoes, sprinkle bit of water, and stir to coat the potatoes. For about a 30 seconds
  4. Next add the prepared poha and peanuts. Mix it in with the spices and cook for 2 minutes.
  5. Do a taste test in between. Add salt if and as needed.
  6. After 2 minutes, turn off the flame and squeeze lemon juice into the poha. Gently stir.
  7. Before serving mix-in cut coriander leaves. 
  8. Plate kanda poha, serve garnished with sev (or Chivda) for bit of crunchiness. Enjoy!
NOTE:
  • Use thicker variety of the Poha/flattened rice is better than the very thin variety. Medium thick variety works well too.
  • May use more green chilies if you and your family prefers more spicy poha. 

You may be also interested in other recipes which uses Poha or similar dishes like Upma

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~ Kanda Batata Poha - Seasoned Beaten Rice with Potato ~
Posted by Swetha @ 6/28/2024 03:25:00 PM :: 0 comments

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Potato Dry Curry | Aloo Sabji | Aloo Sabzi

Thursday, December 28, 2023

 


Potatoes are very versatile vegetable. There are so many recipes out there to make with potatoes, that there is no end to it. Sometimes I don't even follow any recipe, I just toss some flavors and spices with boiled potatoes, voilà! a dish or a snack is ready ...aand turns out so yummy every time. 
This recipe is north-Indian style potato curry. checkout other dishes made with Potatoes

Ingredients:
  • 3 cups - Potato - peeled and cubed
  • 1 cup - Onion - roughly chopped - for masala
  • 1 cup - Onion - cut into thin slices or small pieces 
  • 2 cup - Tomato - chopped
  • 2 Inch - Ginger - chopped
  • 4 to 5 - Garlic  cloves - crushed
  • 3 to 4 - Green chilli - finely chopped
  • 1 tsp - Cumin seeds
  • 1 tsp - Red chili powder (or as per taste)
  • 1 tsp - Turmeric powder 
  • 2 tsp - Coriander powder 
  • ½ tsp - Coriander powder for potatoes
  • ¼ tsp - Garam masala powder
  • 1 tsp - Black pepper powder 
  • 2 tsp - Ghee
  • ¼ cup - Fresh cream (or I use coconut milk) can adjust the quantity depending on how watery or dry you want your curry to be
  • Fresh Coriander leaves  - for masala + for garnishing
  • Lime juice - from 1/2 lime (optional)
  • Oil - For frying
  • Salt - As per taste
Preparation: 
  • Wash potatoes with water, peel the skin and cut into big pieces. Put the pieces into a bowl of cold water. Set aside.
  • Paste: Sauté roughly-cut onion, chopped ginger and garlic - until onion is translucent. Transfer it to a blender. To the same blender add cut tomatoes, green chilies and coriander leaves. Make it into paste and keep aside 
Method:
  1. Heat one tablespoon of oil in a pan, add ¼ tsp of  turmeric powder and ¼ tsp of  red chilli powder to the oil, sauté for 10 seconds. Drain potato cubes, add it to the oil and roast. Half way through sprinkle bit of salt, continue roasting until potatoes are golden brown. Transfer the  potatoes in to a bowl. Sprinkle ½ tsp of coriander powder and ¼ tsp of garam masala powder over the potatoes. Toss it around to coat the potatoes. Keep aside
  2. In the same pan, add 2 tsp of oil. When hot add cumin seeds.
  3. Once the seeds starts to sputter, add the thinly cut onion and sauté until the onions are translucent. May stir in pinch of salt & sugar to help the process.
  4. Now add the ground paste. Stir and cook the paste until the nice aroma comes and oil starts to collect to the sides.
  5. Mix-in the ghee.
  6. Add rest of the red chilli powder, turmeric powder, salt and coriander powder. Mix and stir for a 30 seconds 
  7. Now add the roasted potatoes and mix to let the masala coat the potatoes. 
  8. Depending on how dry or watery you want your gravy to be, add cream+ water or coconut milk + water.  Mix everything well, reduce the flame, cover and simmer the gravy. Cook until the oil starts to float on top or collect to the sides. Gently stir the gravy in-between.
  9. Once done, turn off the flame. Add lemon juice. Mix well. 
  10. Garnish it with coriander leaves and serve.
  11. Enjoy the potato curry with roti/chapati/pulkha or as a side dish for rice.


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~ Potato Dry Curry | Aloo Sabji | Aloo Sabzi ~
Posted by Swetha @ 12/28/2023 10:10:00 AM :: 0 comments

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Potato & Green Peas Curry | Aloo Matar

Tuesday, December 26, 2023

 

Aloo matar, basically potato and peas curry. - goes well with Indian bread like poori or chapati. Usually, the dish has more gravy consistency but, I made it bit dry as it is more convenient for me to take it for my lunch. I follow Ranveer Brar's recipe. you may watch his video here.
Also, check out other dishes made with Potatoes
Ingredients:
  • 3 cups - potatoes - cubed
  • 1 cup - green peas - shelled
  • ½ tsp - cumin seeds
  • 1 inch - ginger - chopped
  • 6 - 7  - garlic cloves
  • 1 big - onion
  • 3 - green chilies
  • handful - cilantro /fresh coriander leaves 
  • 2 medium - tomatoes
  • ½ tsp - turmeric powder
  • 2 tbsp. - coriander powder
  • 2 tsp - red chilli powder
  • 3 tsp - oil
  • 3 tsp - ghee
  • 3 cups - water
  • Salt - as per taste
  • handful - cilantro /fresh coriander leaves  (for garnish)
Preparation:
  • Wash, peel skin, & cut potatoes into cubes (about a inch) 
  • Remove the peas from the shell. Frozen or can peas may be used
  • Make a coarse-paste of   Tomatoes, green chilies and coriander leaves
  • Prepare ginger garlic paste with pinch of salt 
  • Finely chop onion and keep aside.
Method:
  1. Heat oil in a pan. once it is hot add cumin seeds.
  2. Once the seeds starts to sputter, add ginger garlic paste. Sauté for a 30 seconds
  3. Next add chopped onion and sauté until onion turns translucent. I also add pinch of sugar to help onion to sweat and cook fast.
  4. Add turmeric powder and coriander powder, mix.
  5. Now add tomato, green chili and cilantro paste and sauté until tomato is cooked and mushy.
  6. Next add red chilli powder and ghee, keep stirring.
  7. Now add cut potatoes, sauté for about 2 minutes and then add green peas and mix.
  8. Mix-in water, cover and cook until potatoes are tender. Stir in between and make sure the curry is not burnt at the bottom. [I used less water and simmered on low flame to make dry curry]
  9. Remove the pan cover, smash couple of cooked potato cubes from the curry and mix. This helps the curry to thicken further. Cook for a minute of so then switch off the stove.
  10. Garnish with chopped cilantro /fresh coriander leaves. Serve hot Aloo Matar curry with Poori or roti/chapati

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~ Potato & Green Peas Curry | Aloo Matar ~
Posted by Swetha @ 12/26/2023 09:23:00 PM :: 0 comments

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Potato Pumpkin Stir fry | Aloo Kumro Thorkari [Bengali dish]

Sunday, December 24, 2023


 My mom-in-law used to make this quick and easy dish for breakfast or dinner to go along with Poori, roti, chapati or phulka. This curry has a slight hint of sweetness which comes from the pumpkin. 

Ingredients:
  • 2 cups - Potatoes – cut into cubes
  • 2 cups - Pumpkin – cut into cubes
  • 2 - Green chilies 
  • 2 inch - Ginger 
  • ½ tsp - Panch phoron (A Bengali seasoning mix consisting of  5 types of seeds - fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Readily available in store or you may prepare the mix at home)
  • 1 tsp - Turmeric powder 
  • 1 tsp - Red chilli powder or as per taste
  • 3 tsp- Oil (preferably mustard oil]
  • Salt – to taste
Method:
  1. Wash and cut potato and pumpkin into cubes and keep aside.
  2. Finely chop green chilies and ginger, keep aside. (ginger may be grated)
  3. Heat oil in a pan. Add panch phoron. Once the seeds starts to sputter, add chopped green chilies and ginger to the oil and sauté.
  4. Add cubed potatoes and cook until half done. (potatoes take more time then pumpkin to cook)
  5. Next add pumpkin cudes, salt and turmeric powder and sauté till the cubes roasted.
  6. Add a cup of water and  red chilli powder. Cover and cook till you potato & pumpkin cubes are cooked and tender. 
  7. Garnish with chopped cilantro and serve hot with Roti/poori/chapati/phulka 

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~ Potato Pumpkin Stir fry | Aloo Kumro Thorkari [Bengali dish] ~
Posted by Swetha @ 12/24/2023 10:16:00 AM :: 0 comments

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Potato & Eggplant(Brinjal) stir fry | Aloo Begun Thorkari [Bengali dish]

Thursday, December 21, 2023

 

Simple and humble vegetable dish which is served along with Chapati, Roti, or Phulka. I learned this from my mom-in-law. Also, check out Karnataka style Eggplant curry and other Bengali recipes. 

Ingredients:
  • 2 - big potatoes - cubed
  • 2 - Asian long eggplants - cubed
  • 2 - green chilies - chopped
  • ½ tsp - panch phoron (A Bengali seasoning mix consisting of  5 types of seeds - fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Readily available in store or you may prepare the mix at home)
  • 1 tsp - turmeric powder
  • ½ tsp - cumin powder
  • 1 tsp - coriander powder
  • ½ tsp - red chili powder or as per taste 
  • ¼ tsp - sugar
  • 2 tbsp - oil
  • pinch of asafoetida
  • 5 - curry leaves (optional)
  • salt - as per taste


Method:
  1. Heat oil in a pan, add potato cubes and roast them. Remove from oil and keep aside.

  2. In the same pan now add panch phoron. Once the seeds starts to sputter, add green chilies and sauté. 
  3. Next, add cut eggplant and sauté for about 30 seconds. 
  4. Mix-in turmeric powder, red chilli powder, cumin powder, coriander powder, salt and sugar. 
  5. Add the roasted potatoes and continue to fry on low flame till the veggies turn soft.
  6. Sprinkle little water if required. Add the coriander leaves and mix well. 
  7. Serve hot as a side dish with chapattis or with rice.

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~ Potato & Eggplant(Brinjal) stir fry | Aloo Begun Thorkari [Bengali dish] ~
Posted by Swetha @ 12/21/2023 02:20:00 PM :: 0 comments

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Baby Potato Spicy Stir fry - Alugadde fry palya

Friday, December 23, 2022

 

This is one of the yummy side-dish, goes well will rice and dal or rasam. Easy and quick to make with common ingredients in [Indian] kitchen.  This time I made with baby red potatoes and left skin as it gives unique nutty taste. I also use regular potatoes as well for this dish, just cut it into bigger pieces. 
I make the same dish with Arbi/Tora root(Kesuvina gadde), green saba banana(balekai) or chinese potato (Samrani gedde) - preparation slightly different, but they all turn out yummy. 

Ingredients:
  • 1 lb. - Potato
  • 1 - big onion
  • 6 - garlic cloves
  • 2" - ginger
  • 1 tsp - red chilli powder or Rasam powder
  • ½ tsp - turmeric powder
  • ¼ tsp - mustard seeds
  • ¼ tsp - cumin seeds
  • ¼ tsp - fennel seeds
  • ¼ tsp - sugar or jaggery
  • ½ cup - curry leaves
  • 2 tbsp. - oil
  • pinch - asafoetida/hing
  • salt as per taste
Method:
  1. Peel, cut and wash potatoes. In a pot, bring water to a boil.. Next, add a teaspoon of salt and potatoes pieces into the water. After few minutes turn off the fire and drain the water. Keep aside slightly cooked potatoes aside.
  2. Cut onion lengthwise; smash and finely chop garlic and ginger - keep aside
  3. Place a thick bottom pan on medium heat. Add oil, once hot add three seeds (mustard, cumin & fennel). Once mustard seeds starts to sputter, add asafoetida and curry leaves.
  4. Now add ginger, garlic and onion. Mix in sugar and sauté until onions are translucent.
  5. Increase the flame to medium-high, add the prepared potatoes. Stir.
  6. Now add turmeric powder, red chilli powder (I use ready rasam powder) and salt.
  7. Mix and stir-fry until done (about 3 to 5 minutes)
  8. Optional: garnish with fresh coriander
  9. Serve hot with cooked rice and curry. Enjoy!
Check out other recipes using Potatoes and other side dishes

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~ Baby Potato Spicy Stir fry - Alugadde fry palya ~
Posted by Swetha @ 12/23/2022 11:06:00 AM :: 0 comments

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Aloo Paratha (Stuffed version) - Potato Bread

Monday, July 12, 2021
There are two ways I make Aloo (Potato) Paratha. (1) by mixing the flour with aloo bhaji | sabzi and (2) 'stuffed aloo paratha'- by stuffing the aloo bhaji in the dough. This post is on the second method - stuffed version.  Both turns out delicious. Difference would be (1) the bhaji for the stuffed version should be thick, if it is watery, it makes it harder to stuff and roll. (2) to add little maida (all purpose flour). maida will make the dough more stretchy and won't ripe while rolling - which may happen if only wheat flour is used. I make the same bhaji for both, just repeating it in this post as well for convenience.

Ingredients for Aloo Bhaji:
  • 1 cup - potato - boiled & mashed
  • ½ cup - onion -cut lengthwise
  • 3 - green chilies -finely chopped
  • 1 tsp - cumin seeds
  • 1 tsp - ginger minced
  • ½ tsp - turmeric powder
  • ½ tsp - lime juice
  • ¼ cup - fresh coriander leaves - chopped
  • 2 tbsp - oil
  • salt to taste
Method to make Aloo Bhaji:
  1. In a pan|kadai|wok, heat oil. Once oil is hot, add cumin seeds, cut green chilies and ginger. Saute for few seconds.
  2. Add cut onions, fry until onion become soft & translucent.
  3. Add turmeric powder and stir.
  4. Now, add boiled and mashed potatoes. salt, and ¾ cup of water. 
  5. Stir and cover the pan, simmer for 5-6 minutes on a medium-low flame.
  6. Once the bhaji becomes thick, add coriander leaves and lime juice, mix. 
  7. Turn off the flame. Aloo bhaji is ready. Keep aside and let it cool down to be used in aloo paratha dough.

Ingredients for Aloo Paratha:
  • 1 cup - aloo bhaji
  • 1 cup - all purpose flour | maida
  • 1½ cup - wheat flour
  • 3 tsp - oil
  • 5 tsp - oil | melted butter | ghee - needed while cooking the paratha
  • ¼ cup - wheat flour  - needed while rolling the paratha
  • salt to taste
Method to make Aloo Paratha:
  1. In a mixing bowl, take all-purpose-flour, wheat flour and salt
  2. Add 1 cup of water, mix it to form a firm dough. you may need more water to get right consistency. 
  3. Once all the dough comes together, add 3 tsp of oil and knead. Will need extra kneading to make the dough stretchy.
  4. Cover with moist paper towel or cling-warp and keep it aside for about 15 to 20 minutes. 
  5. Knead the dough few more times. Divide the dough and form into big-lemon sized balls.
  6. Roll one of the ball to about 4 inch diameter circle.
  7. Place about 1 tbsp of aloo bhaji on the center of the rolled dough. Now bring all the edges together and seal to form a ball. Keep aside.
  8. Repeat the steps with rest of the dough.
  9. Heat a flat pan/griddle on medium-low flame.
  10. On a lightly floured surface, gently roll the stuffed-dough ball,  to say about  5" diameter circles. Careful not to tear the paratha. The technique is to roll evenly from center towards the edge, best idea is to flip the paratha and roll; and again flip and repeat. This why the outer layer of the dough is evenly stretched. Note, the paratha will be thick as it has stuffing.  
  11. Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
  12. Repeat the steps with rest of the stuffed dough balls.
  13. Serve hot aloo paratha with leftover aloo bhaji, plain curds or raita and Indian pickle.

Also, check out other Indian bread recipes

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~ Aloo Paratha (Stuffed version) - Potato Bread ~
Posted by Swetha @ 7/12/2021 07:19:00 PM :: 0 comments

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Aloo Paratha / Aloo Roti / Indian Potato Bread

There are two ways I make Aloo (Potato) Paratha. (1) by mixing the flour with aloo bhaji | sabzi and (2) 'stuffed aloo paratha'- by stuffing the aloo bhaji in the dough. Both turns out yummy and disappears from the table in no time. In this post, lets look at the steps how to make aloo paratha by mixing the flour with aloo bhaji. Aloo Paratha is good for kids lunch box, roll aloo paratha into tube and wrap it in aluminium foil, also give ketchup or jam on the side for dipping.

Ingredients for Aloo Bhaji:
  • 1 cup - potato - boiled & mashed
  • ½ cup - onion -cut lengthwise
  • 3 - green chilies -finely chopped
  • 1 tsp - cumin seeds
  • 1 tsp - ginger minced
  • ½ tsp - turmeric powder
  • ½ tsp - lime juice
  • ¼ cup - fresh coriander leaves - chopped
  • 2 tbsp - oil
  • salt to taste
Method to make Aloo Bhaji:
  1. In a pan|kadai|wok, heat oil. Once oil is hot, add cumin seeds, cut green chilies and ginger. Saute for few seconds.
  2. Add cut onions, fry until onion become soft & translucent.
  3. Add turmeric powder and stir.
  4. Now, add boiled and mashed potatoes. salt, and ¾ cup of water. 
  5. Stir and cover the pan, simmer for 5-6 minutes on a medium-low flame.
  6. Once the bhaji becomes thick, add coriander leaves and lime juice, mix. 
  7. Turn off the flame. Aloo bhaji is ready. Keep aside and let it cool down to be used in aloo paratha dough.

Ingredients for Aloo Paratha:
  • 1 cup - aloo bhaji
  • 2½ cup - wheat flour
  • 2 tsp - oil
  • 5 tsp - oil | melted butter | ghee - needed while cooking the paratha
  • ¼ cup - wheat flour  - needed while rolling the paratha
  • salt to taste
Method to make Aloo Paratha:
  1. Once the aloo bhaji is cooled enough to handle, transfer it to a mixing bowl. 
  2. Add wheat flour and bit of salt (remember aloo bhaji already has salt in it). Mix it to form a firm dough.  Depending on the consistency, you may need extra water or more wheat flour. 
  3. Once all the dough comes together, add 2 tsp of oil and knead.
  4. Cover and keep it aside for about 10 minutes. 
  5. Divide the dough and form into medium sized balls.
  6. Meanwhile, heat a flat pan/griddle on medium-high flame.
  7. On a lightly floured surface, roll the dough - say about  5" diameter circles.
  8. Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
  9. Repeat the steps with rest of the dough.
  10. Serve hot aloo paratha with leftover aloo bhaji, plain curds or raita and Indian pickle.
Also, check out other Indian bread recipes


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~ Aloo Paratha / Aloo Roti / Indian Potato Bread ~
Posted by Swetha @ 7/12/2021 05:53:00 PM :: 0 comments

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Veg Puff in Airfryer

Tuesday, June 29, 2021

 

This is a quick recipe if you have frozen puff pastry sheets and leftover dry curry at home. For this post, I have used leftover Aloo Bhaji and Kawan Flaky Parathas. This recipe is inspired by Bhavna's Kitchen & Living video. Thanks Bhavna for sharing the recipe. I am sharing the recipe and steps for cooking in Airfryer, veg puffs may be prepared in regular oven as shown in Bhavna's video.

Ingredients: 
  • 4 - Kawan Flaky Parathas
  • 2 cup - Aloo Bhaji  (or any leftover dry curry for stuffing)
  • 2 tbsp - melted butter
Method:
  1. Slightly warm the Aloo bhaji. Not too hot, maybe 30 secs in microwave oven. 

  2. Remove Frozen Kawan parathas from freezer. Remove the parathas from the packet, separate them from the plastic sheets and spread bit of flour over them and let thaw for few minutes - just soft enough to handle them.
  3. Cut the parathas into half, place some stuffing as shown in the picture below
  4. Apply bit of water of water to the edges of the pastry, fold over and seal the pastry. 

  5. Meanwhile preheat the Airfryer for 2 - 3 minutes.
  6. Apply melted butter over the stuffed pastry. You may make small indents on the top of the pastry with plastic knife.

  7. Place the prepared pastry in the airfryer basket or racks. Back for 7 minutes at 395 o F [200 o C].
  8. After 7 minutes, turn the pastry over. May apply one more coat of melted butter. Cook for 5 more minutes or until done. 

  9. Remove and serve hot Veg puffs as is or with mint chutney.  Enjoy!

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~ Veg Puff in Airfryer ~
Posted by Swetha @ 6/29/2021 11:08:00 AM :: 0 comments

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Aloo Bhaji | Aloo Pyaaz Ki Sukhi Sabzi | Sabji

Aloo (Potato) Bhaji or Subji is one of the most common side dish prepared at most of the Indian home and Indian restaurants. Aloo bhaji goes well with Poori, Chapati, Roti, Rice, Dosa and also stuffing in rolls, puffs or over bread as a spread - very versatile. The main two ingredients are Potato and Onion, which can be stocked up at home without it going bad. I have never seen a child making a fuss to eat Aloo bhaji, so mom's always comes up with ideas to sneak in other veggies into it. Everyone has there own version of this recipe with slight variations here and there.  In south Indian version, lentils are used in seasoning.  Some people add tomatoes as well. In the end, quick and easy to make and it tastes good.

Ingredients:
  • 2 cup  - potatoes (boiled, skin removed and cut into cubes)
  • 1 cup -  sliced onion
  • 2  - green chili, chopped 
  • 1 tsp -  mustard seeds
  • 1 tsp - cumin seeds
  • ½ tsp - turmeric powder
  • 1 pinch - asafoetida (hing)
  • ½ cup - coriander|cilantro leaves, chopped 
  • 1" -  ginger, grated
  • 12-15 curry leaves
  • 2 tbsp -  oil 
  • salt as required
  • Optional: other vegetables like green peas or grated carrot.
  • Optional: Black gram|Urad dal and/or Split chickpeas|Chana dal 
Preparation:
  • Boiled Potatoes - I usually boil them in pressure cooker with bit of salt. Also, I cook potatoes in Microwave oven if need it quick and less quantity. [ Just apply bit of oil over couple of  medium size potatoes, place them on a MWO safe plate, cover it with a MWO safe clear Tupperware or glass blow. Microwave for 5 minutes. Check if it is cooked, if not, turn the potatoes over and cook for 2- 3 minutes more. ] Peel the skin and cut the potatoes.
  • If using the lentils in seasoning, soak it for 10 minutes, drain and use it in seasoning . This is a optional step, By soaking the lentils will be on the softer side. Especially helpful if you have child with baby-tooth or elderly people in the house.
Method: 
  1. In a pan|kadai|wok, heat oil. Add cumin, mustard and soaked lentils.
  2. Once mustard starts to sputter, add asafoetida, curry leaves (if using), cut green chilies and grated ginger.
  3. Roast for a minute and then add the chopped onion. Fry till they become soft & transparent.
  4. Add the turmeric and stir.
  5. Now, add the chopped potatoes. salt, ½ of coriander leaves and ¾ cup water. 
  6. Stir and cover the pan, simmer for 5-6 minutes on a low flame.
  7. Your Aloo is bhaji is ready
  8. Garnish with remaining coriander leaves and serve the Aloo bhaji hot with pooris, chapatis or dosa.
 

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~ Aloo Bhaji | Aloo Pyaaz Ki Sukhi Sabzi | Sabji ~
Posted by Swetha @ 6/29/2021 10:17:00 AM :: 0 comments

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Aloo | Potato Finger Chips in Airfryer

Monday, June 07, 2021

 

During Christmas we purchased a Airfryer. Had been keeping eye out and doing my research on which Airfryer to purchase. Finally, decided on Ninja Foodi 8qt, which is also 9 in 1 unit.Ordered online on Amazon during the sale.  The first thing we tried out when it arrived is Potato Finger chips. basically French fries. It was ready in 30 minutes from Prep -> cooking -> cleanup (& eating ). This is a very simple dish, I would quickly prepare as a side-dish {click here) or snack. I used partially cook the cut potatoes in MWO, then pan roast rest of the way. This is the steps I follow to make potato finger chips in Airfryer.

Ingredients:

Method:

  1. Wash potatoes. Peel the skin and place the potatoes in a bowl with regular cold water.
  2. Cut potatoes into long strips or french fries shaped pieces. Drop the cut pieces into the same bowl of water.
  3. Once all the potatoes are cut, rinse the cut potatoes. 
  4. Drain all the water out.
  5. Add salt, turmeric powder, chili powder, flavoring mix over the cut potatoes, mix or toss around to coat the pieces.
  6. Layer the Airfryer basket with parchment paper. This step is optional.
  7. Pour the potato mixture into the Airfryer basket.

  8. Set Airfryer to 390F, and Airfry for 20 minutes. - which is default on my Airfryer
  9. Say about after 10 minutes of cooking open and stir the potatoes around so it may cook and roast evenly.
  10. Once done, transfer the finger chips on a serving plate and serve along with ketchup or hot sauce 


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~ Aloo | Potato Finger Chips in Airfryer ~
Posted by Swetha @ 6/07/2021 01:10:00 PM :: 0 comments

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Aloo Tarkari | Potato Stir fry | Simple Potato dry curry to go with Roti/Chapati | Bengali Style

Sunday, July 26, 2020
Aloo Tarkari is a simple Bengali style potato stir fry curry my mom-in-law used to whip-up fast as one of the side-dish or to go with roti/chapati. Potatoes are cut into cubes, or cut into long pieces (like french fries). Everyone in our house loves it and I usually make a bit more than what is needed as everyone will eat it as a snack around dinner table. For lunch-box, place the prepared aloo tarkari in the middle of the roti/chapati or puree and role it into a tube/role. Wrap a aluminium foil to keep it warm. Also it makes it easy for your child to unwrap the foil and eat it without touching the food.

NOTE: To avoid using too much oil, I partially pre-cook cut potatoes in microwave oven for 5 to 6 minutes on high. Traditionally, it is cooked with lots of oil until potatoes pieces are tender inside and crispy outside.

Ingredients:
  • 3 - big potatoes
  • 1 tsp - panch phoron (A bengali seasoning mix consisting of  5 types of seeds - fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Readily available in store or you may prepare the mix at home)
  • 1 tsp - turmeric powder
  • ½ tsp - red chili powder |or| 2 - red chilies 
  • 2 tbsp - oil
  • pinch of asafoetida
  • 5 - curry leaves (optional)
  • salt - as per taste
  • 1 tbsp - finely chopped coriander leaves for garnish (optional)
Method:
  1. Wash potatoes. Peel the skin and place the potatoes in a bowl with regular cold water.
  2. Cut potatoes into cubes or french fries shaped pieces. Drop the cut pieces into the same bowl of water.
  3. Once all the potatoes are cut, rinse the cut potatoes. 
  4. Drain all the water and transfer them into a MWO-safe dish/bowl. 
  5. Add ½ tsp of salt to the potatoes and mix or toss around to coat the pieces with salt.
  6. Microwave for 5 to 6 minutes, until slightly cooked, but the pieces are still hard enough when you press on them it won't crumble. NOTE: each MWO is different, it take more time or less. You will have to test and see.
  7. In a kadai/wide fry pan, add oil and place it on stove on medium flame.
  8. Once oil is hot add panch phoron, some of the seeds will start to sputter, so be careful. Step back or partially cover the pan.
  9. Add asafoetida, curry leaves and red chilies [or chili powder]. Saute for 30 seconds.
  10. Now add the partially cooked potatoes. Stir a bit.
  11. Add salt as needed (remember - bit of salt was already added before microwaving the potatoes. so taste and see if you need more).
  12. Add turmeric powder and mix.
  13. Spread the potatoes on the pan and continue cooking on medium-low flame. Stir in-between to prevent potatoes sticking to the pan and burn. Do not cover, or else you won't get the crispness you are looking for.
  14. The potatoes are ready when you press the spatula, it should easily be able to cut through the potato piece.
  15. Turn off the flame. Mix-in ¾ of the coriander leaves. 
  16. Transfer aloo tarkari to a serving bowl and garnish with rest of the coriander leaves. Serve hot with poori, roti/chapati or as a side dish with meal.

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~ Aloo Tarkari | Potato Stir fry | Simple Potato dry curry to go with Roti/Chapati | Bengali Style ~
Posted by Swetha @ 7/26/2020 06:08:00 PM :: 0 comments

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