Potato Omlettes

I don't know this dish exits anywhere. During college years, I made a bet with my friends that I will give them food which I prepared my self when they visit my home. And this was the dish which I made. I did nothing special but added some mashed potatoes to our ordinary omelets. Anyway they didn't believe and thought my mom cooked it as usual...

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Potato Egg Chilly Masala

Do potatoes cause gas?Read an article that says -potatoes don’t cause gas but they bring out gas from stomach that is already settled .Not sure about the authenticity of this info,but its hard to totally ignore this veggie,right?
Potatoes with skin is a good source of dietary fibre,so its good not to peel the skin before use.I had this so called habit of peeling skin every time,now started making bhajis with skin.Heard that its not good keeping potatoes in refrigerator,as it converts the starch in potatoes to sugar!

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Potato Stuffed Chapathi

I think most of you are in a holiday mood! Do your kids really enjoy holidays? How do they spend time there? My kids don't have much holidays this time, only four days they got, that too including sunday! I think that is enough, otherwise I see them bored of Tv and computer games. Nowadays it is not easy to see some children playing outside, even during this vacation time, but see some 'bored youngsters' spending time in the drawing rooms - eating, drinking in front of the Tv..
Now you have the recipe for aloo parotta, try preparing it for the kids.The potato masala you usually prepare for Masala Dosa will be enough for making this. Hope you all will love this, enjoy!

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Mutton-Aloo-Palak / Spinach With Mutton And Potatoes

Three healthy ingredients in one dish! Yeah, here you have one such. If I start writing about spinach / palak it will make my post so lengthy. A very very healthy vegetable, with lots of nutrients cooked with mutton and potato, am sure you will never say no to this dish. I hadn't much expectation before preparing this, but surprisingly the whole dish finished soon!
Before you buy leaves check the leaves are fresh or not. Buy deep green leaves with tender stems with no signs of yellowing. Soak the whole leaves in a large vessel of water, clean each leaf dipping in that and remove dirts and soil. Change the water and continue cleaning until you find there is no dirt or soil remains in the washed water. Two or three times will be enough.
Then cut the hard stems and chop the leaves and cook for 1 minute. Water shouldn't be used to cook spinach, because the leaves already produce enough water while cooking.
My kids think spinach is very good, thats the only benefit they got after watching Popeye.. :)

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Potato / Aloo puri

Ingredients
Atta / wheat flour 2 cups
potato 1 medium size
onion 1/2
green chilly 1 or as desired
curry leaves few
coriander leaves few
cumin seeds powder 1/4 tsp
water enough
salt
oil



How to prepare
Boil and peel potato. Mash it.
Chop onion, green chilly, coriander leaves and curry leaves together finely. Mix everything with Atta and make a dough for making puris.(Or saute them in little oil and mix with atta / flour.) Make small balls and press them to make puris applying little oil. (See puri recipe here) Deep fry. Make puris little thick while pressing. Other wise it would be difficult to remove from the press.

Curries for Puri,

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Potato Bonda

Ingredients
Potatoes 2
onion 1
ginger 1/2 " piece
green chillies 2
curry leaves few chopped
coriander leaves few chopped
mustard seeds
turmeric powder 1/4 tsp
salt
oil

For batter
Gram flour / besan 1 cup
chilli powder 1/2 tsp
cumin powder 1/4 tsp optional
salt
water
Make a medium thick batter using the above ingredients.



Method
Boil and peel potatoes.Mash them.
Chop onion , green chillies and ginger. Heat oil and splutter mustard seeds. Saute onion, green chillies,and ginger .Add curry leaves, coriander leaves and turmeric powder. Mix this with mashed potatoes and salt. Make small balls and dip them in the besan batter. Deep fry.

Submitted to" Ode to potato" hosted by Monsoon spice..

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Potato / Aloo Pepper Masala

Ingredients
Potatoes 3 medium size
onions 3
tomatoes 2
green chillies 2
coriander leaves chopped 1 tbsp
curry leaves few
pepper powder 2 tsp
turmeric powder 1/4 tsp
mustard seeds few
water 1/2 cup hot
salt
oil

grind to paste,
garlic cloves 3 big size
ginger piece 1 inch size
fennel seeds 1/4 tsp
pepper corns 2 tsp
cloves 2
cardamom 1
cinnamon 2 small sticks



Method
Boil , peel and cut the potatoes into pieces.
Heat oil in a pan,let mustard seeds splutter. Saute chopped onion until slightly brown. Then saute the ground paste till the raw smell goes.
Add chopped tomatoes and all the powders with salt.Add hot water and cook until the tomatoes are mashed well. Add potato pieces,coriander, curry leaves and green chillies.Mix well and heat it by keeping the lid closed for a while on a low flame.
Take this curry soon when it is hot with chapathi or puri!

Sent to Sia's "Ode to potato" Event..And Divya Karthik's "Potato Feast"..!

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Appam and Potato Stew

Ingredients for making appam
Raw rice / White rice – 2 cup
Cooked matta rice ½ cup
Coconut grated 3/4 cup
Yeast ½ tea spoon
Sugar 1 tea spoon
water
Salt



How to prepare
Soak raw rice for 3 or 4 hours. Wash and grind with all other ingredients. Keep the batter to be fermented for about 12 hours. Keep the non stick pan on a medium flame. Pour two ladle full of batter (if needed wipe pan with a tissue dipped in oil) into it. Rotate the pan in a circular manner. You can see holes appearing on the appams. After that, cover with lid. The appam batter should not be watery or too thick. I don’t claim it should be okay for every one who give a try. It depends on how much the appam batter is fermented. We can say the success of appam making, viewing the batter it self. For making flower appams, let the batter go forward then back ward, again right and opposite to that, then left and bring back opposite to that. It is easy if you try. Appam is also known as Paalappam or Vellappam.

We wouldn’t use yeast at home in Kerala, mostly we add one tablespoon of uzhunnu/black gram dal. It doesn’t work here in winter season, so I began to use yeast. During winter season, the fermenting of the batters like Idli, Dosa and Vellappam is not easy. So keep the batter inside the microwave oven, after you finished heating any food. It will help.

For making appams and Duck roast you can follow this recipe from Secret of Taste

Potato Stew



Ingredients
Potato 2
Onion 1 chopped
Tomato 1 small chopped
Ginger ½ inch chopped
Turmeric powder ½ tea spoon optional
Green chillies as desired
Coconut milk thick 1 cup
Pepper powder 1 tea spoon
Curry leaves few
Mustard seeds
Salt
Oil

How to prepare
Boil potatoes and peel.
Cut into small pieces.
Heat oil.
Splutter mustard seeds.
Sauté onion.
When it is transparent, sauté ginger and green chillies in it till the aroma of ginger comes.
Add turmeric, potato and tomato pieces, pepper powder, curry leaves and salt.
Stir it for few minutes.
Pour coconut milk into this.
Add little water if you want to reduce the thickness.
When it begins to boil, remove from fire.
Best with Appam and Chappathi

I just add the appam recipe with the amount of water to help some readers here who asked me.This time I have made little changes, hope it may help you.

Appam
raw rice 1 cup
coconut grated 1/2 cup
yeast 1/4 or 1/2 tsp
warm water 1 cup(25% hotwater )-about 200 ml
cooked rice / choru 1/2 cup
sugar 1 tsp
salt

Grind everything together. Ferment for 12 hours.I kept the batter inside the oven to ferment in a plastic container.

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Potato Fry

Here is a wonderful evening snack for you, enjoy with hot tea! :)



Ingredients
Potato 1 big
Gram flour ¾ or 1 cup
Red chilly powder ½ tea spoon or as desired
Cumin seeds powder 1 pinch
Salt

Method of preparation
Chop potatoes as thin round slices.
Don’t peel the skin.
Make a batter (thickness of idli batter) by adding water slowly into Gram flour.
Add chilly powder and salt.
Mix very well to avoid lumps.
Heat oil in a pan.
Dip the chips one by one in this then deep fry.
Fry five or six pieces together.
Have with tomato ketchup.

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Potato and spinach / Cheera Urulakkizhangu masala

Ingredients
1/2 bunch of spinach
2 medium size potatoes
1 small tomato
1 medium size onion
Ginger 1/2 inch chopped
Green chilly 1 or 2
Pepper powder or chilly powder 1 teaspoon
Coriander powder 2 teaspoon
Mustard seeds 1 teaspoon
Garam masala ¼ teaspoon
Salt
Coriander leaves chopped 2 table spoon
Coconut oil 1 table spoon

How to prepare
Boil potatoes and remove skin.
Cut them into small pieces.
Heat oil.
Let the mustard seeds splutter.
Sauté finely chopped onion.
Keep stirring after adding chopped ginger and green chilies.
Add tomato pieces and all the powders.
Stir for a while.
Add salt , potatoes, garam masala and coriander leaves.
Stir till the masala cover the potatoes.
Then add chopped spinach.
Sprinkle little water over it.
Mix and keep covered.
Cook till done.
Add cumin seeds or black gram dal according to the taste of North or South in the beginning.
Best to have with chapattis.
Submitted to JFI-green leafy vegetables hosted by Indira of Mahanandi

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POTATO AND CARROT CURRY

Ingredients
Potato – 2
Carrot -1
Green peas cooked -1/2 cup optional
Green chili – 1
Tomato -1
Onion -1
Turmeric – ½ teaspoon
Chili powder – 1 teaspoon
Water -11/2 cups
Oil – 1 table spoon
Mustard seeds – ¼ tea spoon
Salt
Curry leaves
Coriander leaves

Method
Cook the vegetables , chopped onion, tomato,green chili with salt, water and powders.
Cook till done.
Heat oil.
Splutter mustard seeds.
Add curry leaves and chopped coriander leaves.
Good with chapathi.

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Potato/Urulakkizhangu varutharacha curry

Ingredients
potatoes - 2,
onion - 1,
tomato - 1,
green chilly - 2,
coconut grated - 1 tea cup,
small onions - 3,
fennel seeds - 1 pinch,
curryleaves - few,
red chilly - 1,
turmeric powder - 1/2 tea spoon,
red chilly powder - 1 tea spoon,
corriander powder - 3 tea spoon,
coconut oil - 1 table spoon,
mustard seeds - 1 tea spoon,
salt.

Method
Peel and cut potatoes.
Cook with all powders, chopped onion, chopped tomato, green chillies and enough water to cover veg.
Add salt.
Heat a pan, add one teaspoon oil, fry coconut grated along with fennel seeds and chopped small onions.
Cool , blend this with enough water and pour this into the cooked veg.
Allow to boil.
Remove from fire.
Heat coconut oil in a pan, splutter mustard seeds, add red chilly, curry leaves.
Pour this into the curry.

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