2 - in 1 Spicy Potato Curry, how to make a flavorful curry which serves 2 purposes

 Why this is 2 - in 1???

This lovely potato curry will go very well with all South Indian kuzhambus and Rasams and also can be served as a dry curry for rotis and poories...My other Dry curry varieties..

Thanks to my daughter for pointing out to me that I have forgotten to document this family favorite recipe!!!

Here are my other Potato curry varieties

Potato white podimas curry

Spicy potato podimas

Fresh potato masala curry

Potato roast

Ingredients

Potatoes - 3-4

Onions - 2, chopped fine

Curry leaves - a few

Chilli powder - 1 tsp

Salt to taste

To season

Cooking oil - 3 tbsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner

Prep time: 10 mts; Cooking time: 25-30 mts(since slow roasting is required)

Serves 2-3

Potatoes cut into halves and pressure cooked

Then cubed, after removing the skins, and refrigerated for minimum 30 minutes(this helps to get the potatoes well roasted)

Pan heated with oil, turmeric, hing powders and mustard seeds seasoned

Then the finely cut onions and curry leaves added

and sauteed till the onions turn translucent

And...here comes a small tip!!!!!! If you add the chilli powder and salt at this stage ONLY, the potatoes get the beautiful golden color!!!

Saute well

Now, the cubed potatoes, which have been refrigerated, are being added

and roasted on slow fire

till they turn crisp and golden. Here comes another tip!!!!!! after roasting it for sometime, switch off...then just before serving, please roast slowly for another twenty minutes, and you get the amazing color!

This post first appeared in www.malpatskitchen.com

RESTAURANT STYLE TOMATO CHUTNEY, how to make a lip smacking restaurant style tomato chutney

 My daughter has been making this chutney since a long time, and she used to tell me "Mom, you have to try this!"...but I never did...and recently I tried, and then came to know, this great recipe is by my friend Raji of www.rakskitchen.net 

Thanks a lot Raji.

Nobody can stop eating this chutney and it goes well with rotis, idlis and dosas

Please check my dosa varieties

And here are my other chutney varieties

I served  with drumstickleaves dosa

Ingredients

Cooking oil - 4 tsps

Onions - 3, medium sized

Tomatoes - 6

Garlic pods - 12-14

Chilli powder - 1 tsp (can be increased or decreased according to your spice level)

Chopped coriander/cilantro leaves - a big handful

Sugar - 1/2 tsp

Salt to taste

To season

Cooking oil - 2 tsps

Mustard seeds - 1/2 tsp

Recipe cuisine: Indian; Category: Breakfast/Lunch/Dinner

Prep time: 5 mts; Cooking time: 20-25 mts

Serves 3-4

Pan heated with oil, and onions and garlic added. sauteed.

Let the onions become translucent, then tomatoes added

1/2 tsp brown sugar added

and sauteed till it becomes mushy and well cooked and let to cool down

Ground to a smooth paste after it has totally cooled down

Pan heated again, 2 tsps oil added, mustard seeds seasoned

Ground tomato mixture added, coriander leaves, chilli powder and salt to taste added

11/2 cups water added

Closed with a lid, and let to simmer on slow flames for 10-15 minutes, till it becomes thick. Chilli powder also loses its raw smell by now

Served with drumstick leaves dosa....Both vie with each other in taste!!!

This post first appeared in www.malpatskitchen.com

KANPURI ALOO SUBZI, how to make a saatvik , flavorful aloo subzi

Festival day??? No problem...

Vrat day???  No problem...

here is a very flavorful, No Onion-no garlic recipe, by my Co-sister's daughter-in-law, who recently visited me, and made in malpatskitchen.....then I jotted the ingredients, recipe, and tried....

Ingredients

Aloo/potatoes - 3 large ones, pressure cooked and kept aside

Grated tomatoes - 3

Turmeric powder - 1/2 tsp

Dhania powder - 1 tsp

Slit green chilli - 1

Garam masala powder - 3/4 tsp

salt to taste

To season

Ghee - 3-4 tsps

Hing powder - 1/4 tsp

Grated ginger - 1 tsp

Chilli powder - 1/2 tsp

To garnish

Chopped Cilantro/coriander leaves

Recipe Cuisine: Kanpuri; Category: Lunch/dinner

Prep time: 15 mts; Cooking time: 20-25 mts

Serves 2-3

Pressure cooked potatoes left to cool down

Tomatoes grated

Pan heated/or at this stage itself, you can heat a pressure pan and do  too....  .Heat ghee, season hing powder, jeera and grated ginger

Then add the grated tomatoes

Flames on the lowest, can be covered with a lid, and patiently simmer the tomatoes till ghee oozes out, and tomatoes also shrink down in volume

Tomatoes shrunk, ghee oozes out, 

Now add, chilli, turmeric and dhania powders, slit green chilli and , mix well

Now add the peeled and broken potatoes(not mashed) and salt to taste

Pour enough water to immerse the potatoes and  pressure cook for 2 whistles.

The subzi done...flavor wafting thru the whole house!!!!

Now, add garam masala powder and chopped coriander leaves. Just before serving, add a dash of ghee, and serve with rotis, parathas or phulkas...

This post first appeared in www.malpatskitchen.com

 

RAW TOMATO KOOTTU, how to make a green tomato and lentil gravy

This koottu is an Andhra style koottu...
it is tangy and tasty, goes very well with rotis too.
Please check my other koottu varieties here
*One cup of Green tomatoes gives 42 grams of Vitamin C.
*Strengthens our immune system , so that the body will be fit enough to fight colds, flu etc
*Protects the health of teeth, gums, bones and skin
*Healthy source of Fiber, on which our intestinal and digestive systems rely on.
*Same amount of Beta Carotene which is present in Red tomatoes, is present here too.
*Contains protein, phosphorous, magnesium and Vitamin K.
and split moong is so versatile, rich in vitamins and minerals.
So, when these two are paired, is there anything lacking???

Ingredients

Raw tomatoes - 3

Ripe tomato - 1

Onion - 1

Green chillies - 2, slit

Sambar powder - 1 tsp

Split moong dhal - 1/2 cup

Grated coconut - 2 tbsps

Salt to taste

To Season

Coconut oil - 3 tsps

Hing powder - 1/2 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Broken urad - 1 tsp

Turmeric powder - 1/2 tsp

Coriander for garnishing

Recipe cuisine: South Indian; Category: Lunch/side/dinner

Prep time: 10 mts; Cooking time: 15 mts

Serves 3

Soak moong in hot water for half an hour, pressure cook for 2-3 whistles. It needn't become mushy.

Heat coconut oil in a pan, add hing powder, mustard, urad and jeera

Add turmeric powder too

Now the chopped onions and slit green chillies

After the onions become translucent, add chopped ripe tomatoes and sambar powder

Then add the chopped green tomatoes

Pour water till the veggies are immersed, let it cook on medium flames

Salt to taste

Let it cook

Water level has decreased now, tomatoes are cooked by now

Now add the cooked moong

Grated coconut, mix well.

Extremely tasty, slightly tangy, goes very well with rotis or poories too.

This post first appeared in www.malpatskitchen.com

Notes

*Garlic can be added too..2-3 pods...

*Can be made as a pressure cooker recipe too, sauteeing everything in pressure pan, and add soaked moong dhal, and cook for 3 whistles