SPICY POTATO MASALA HALWA (kugan )

  SPICY POTATO MASALA HALWA

Ingredients:

½ kg potato boiled and mashed well, without any lumps.
3 tbs oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 spring curry leaves
1 tbs ginger minced well
100 grms onion chopped very fine
Little salt
1 tsp rice flour
2 tsp chillie powder
1 tsp coriander powder
1 tsp garam masala powder
Salt to taste

Method:

Heat oil in a wok, add in thge mustard seeds, cumin seeds and urad dal.
Let them splutter well, add in the curry leaves, and the ginger.
Stir fry well, add in the onions and little salt, fry well.
Add in the rice flour, chillie powder, and stir fry again.

Now add in the mashed potato, coriander and garam masala powder.
Add enough salt, and keep on stirring till it comes like a halwa.
Remove and serve with rasam rice, or curd rice.

SPICY POTATO MASALA HALWA (Kugan )

SPICY POTATO MASALA HALWA

Ingredients:

½ kg potato boiled and mashed well, without any lumps.
3 tbs oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 spring curry leaves
1 tbs ginger minced well
100 grms onion chopped very fine
Little salt
1 tsp rice flour
2 tsp chillie powder
1 tsp coriander powder
1 tsp garam masala powder
Salt to taste

Method:

Heat oil in a wok, add in thge mustard seeds, cumin seeds and urad dal.
Let them splutter well, add in the curry leaves, and the ginger.
Stir fry well, add in the onions and little salt, fry well.
Add in the rice flour, chillie powder, and stir fry again.

Now add in the mashed potato, coriander and garam masala powder.
Add enough salt, and keep on stirring till it comes like a halwa.
Remove and serve with rasam rice, or curd rice.

BATATA VADA ( Kugan)

BATATA VADA

Ingredients:

The Filling:

5 potatoes boiled till ¾ cooked
1 onion chopped fine
3 green chillies chopped fine
1 tbs ginger garlic paste
¼ tsp tumeric powder

½ tbs oil
½ tsp mustard seeds
¼ tsp cumin seeds
Little coriander leaves chopped
Little curry leaves chopped
Salt to taste
lime juice to taste

For Batter:
1 cup besan flour
¼ cup rice flour
½ tsp red chillie powder
A pinch of cooking soda
A pinch of asafetida powder
Little salt
Oil for frying.

Method:
Peel and mash the potatoes well.
In a pan add 1 tsp of oil, when hot, add in the mustard seeds,
and cumin seeds. Fry a bit, add in the onions, green chillies
ginger garlic paste , and curry leaves , sauté for a little while.

Add the salt, tumeric powder and combine.
Add the mashed potatoes, and combine and cook for a minute.
Add the coriander leaves, and lime juice, and turn off the heat.
Mix all well, shape the into lime sized balls and keep them aside.

Mix all the ingredients in the batter section, except the oil.
Add enough water to make a thick batter. A bit thicker than dosai consistency.
Heat oil in a wok for deep frying.
Take the ball one at a time and dip in the coating batter.

Slip each one carefully into the hot oil.
Fry them until they turn golden brown.
Serve hot as it is or with any ketchup or chutney.


NOTE:
Aarthii if you want to make vada pav, this is how you do it.

How to assemble Vada Pav:

Cut pav bread horizontally in the center. Spread a tsp of green
chutney and garlic chutney (optional) on one of the halves of the pav,
layer with onion slices, place a batata vada and cover with the other
half of pav. Gently press using your palm and serve along with lemon
wedges.

TARO ROOT ROAST (Meerra )

TARO ROOT ROAST

Ingredients:

300 grms taro root

½ tsp ginger paste
½ tsp garlic paste
1 ½ tbs besan flour
2 tsp rice flour
1 tsp red chillie powder
¼ tsp coriander powder
¼ tsp garam masala powder
Little asafetida powder
Salt to taste

Oil for shallow fry

Method:

Boil the taro root. See that it does not over cook.
Cool , skin and cut into ¼ inch in thickness.

Mix all the ingredients together, except the oil.
The cut taro roots will be sticky.
Now toss the cut taro root in the ingredients.
The dry ingredients will stick to the taro roots.

Now heat very little oil in a non-stick saucepan.
Arrange the slices of taro roots, and shallow fry them.
The slices should be roasted to a nice golden colour on both sides.
Remove and serve with rasam rice, or curd rice.

BAKED POTATO WEDGES ( Kugan )

BAKED POTATO WEDGES

Ingredients:

6 tbs olive oil
8 pips garlic crushed

2 large russet potatoes

3 tbs corn flour
1 ½ tsp salt
1 ½ tsp fresh black pepper powder
½ tsp kashmiri red chillie powder
½ tsp garlic powder

Method:
Warm the olive oil till hot in a pan. Add in the crushed garlic pieces.
Remove the pan and let the garlic infuse well in the oil. Set aside.

Parboil the potatos with the skin. Do not over boil the potatoes.
Remove the potatoes and let it cool. Then cut them into wedges.
Put the potatoes into a large bowl. Pour only the infused oil in.
Now add in all the other ingredients. Mix gently untill well combined.

It is important to make sure that the corn flour coats all the pieces well.
Lay the pieces on a baking tray, lined with a aluminum foil without over lapping.
Bake in the preheated oven 180 degrees C, for about 20 to 30 minutes,
untill they are golden brown and crisp. Serve with tomato or chillie sauce.

POTATOES WITH CURDS (Kugan )

POTATOES WITH CURDS

1 tbs oil
1 tsp cumin seeds
¼ tsp asafoetida powder
½ tsp tumeric powder

1 tsp ginger paste
1 tsp garlic paste
½ tsp chillie powder

Masala to soak and grind fine:
5 dry red chillies
½ bay leaf
1 tsp cumin seeds
1 small piece cinnamon stick
1 clove

3 potatoes, boiled and cubed
Salt to taste
Little water
½ cup well beaten curds
¼ cup coconut , ground coarsely
Little cut coriander leaves for garnishing

Method:

Heat the oil in a wok, add in the cumin, asafoetida and tumeric.
Add in the ginger, garlic and chillie powder, mix well.
Add in the ground paste and fry till oil separates.

Add in the boiled potatoes, salt to taste.
Add in little water and mix every thing well.
When it boils, add in the well beaten curds.

Sim the fire and mix till everything is well combined.
Add in the ground coconut, and stir fry till the dish is
a bit dry. Garnish with the coriander leaves.
Remove and serve hot.