Potato Masala Roast

           This is my last post for BM#31.. under " Main Course". I thought why not potatoes this time.. Everyone at home loves to have potato dishes except my daughter.. She just hates it... Whenever we make any curry with potato, we could see a pile of potatoes on the side of her plate.. She just passes to me or others...

           So thinking of potato.... i had come across one simple recipe  from 'Sailu's Kitchen'.. 

Just tossing the boiled potatoes in the aromatic spices and cooking it till crispy...So here's the recipe....

BM#31 Week 3 Day 3

Ingredients

1. Potato - 3 Large 
2. Rice Flour - 1 1/2 Tbsp
3. Mustard Seeds - 1/2 tsp
4. Jeera/Cumin seeds - 1/4 Tsp
5. Turmeric powder - 1/4 Tsp
6. Coriander powder - 1/2 Tsp
7. Red Chilli powder -1/4 Tsp
8. Cumin powder -1/4 Tsp
9. Fennel seed powder(perungeerakam podi) - 1/4 tsp
10. Asafoetida - 1/4 Tsp
11. Oil - 1 Tbsp
12. Salt - 1 Tsp
13. Coriander Leaves(Finely Chopped)  - 1 Sprig 

Preparation

• Wash ,clean and peel the potatoes. Place in a small bowl. Pour two cups of water into the pressure cooker and place the bowl with the potatoes inside the cooker and cook on high flame for 2-3 whistles. Turn off the heat. Allow the pressure to release and open the lid. Cool it down and cut into cubes.
• Take the rice flour in a bowl ,add the cubed potatoes and toss it for the rice flour to well coat on the potatoes. Keep aside.
• In a separate bowl add all the masalas, from turmeric powder to fennel seed powder and salt. Mix well.Keep aside.
• Now heat a non stick pan/kadai. Heat oil, crackle mustard seeds, add cumin seeds.
• Reduce the flame to simmer and add asafoetida, add the spice mix powder, stir for a 2-3 seconds.(Do not burn the spice masala).
• Immediately add the rice flour coated cubed potatoes. Stir well/Toss well, so that the potatoes get well coated with the masala and do not get mashed.
• Cook on low flame, until a crisp exterior forms on the potato for about 10 minutes. (Do not cover and cook).
• Garnish with chopped coriander.
• Serve hot with roti, naan,steamed rice.

Notes

• If you want you can also add garam masala. Will give a different color.(I have tried both).
• Also try out with different masalas of your wish.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31
Also linking this to Healthy Diet–Lunchbox Recipes

Also submitting this to Weekend Gala Dinner Extravaganza #12

Submitting this to Back 2 School Event by Kachuss Delights 

Linking this to Seasonal Food event hosted by Shama natarajan of Easy2cookrecipes

Cheenachatti Appam

               For the second day of BM, i thought of a breakfast dish, which is very easy to make. This is also a dish contributed by the vellyamma.. The appams are soft inside and a little crispy around the edges.

BM#31 Week 3 Day 2

Ingredients

1. Ponni Rice/ par boiled rice - 1 cup (Soaked for at least 8 hours or overnight)
2. Grated coconut - 1/2 cup
3. Fennel seeds crushed - 1/4 Tsp
4. Green chilli chopped - 2
5. Cheriyaulli chopped (Shallots) - 4-5
6. Salt - as needed

Preparation

• Grind soaked rice in a mixer to a batter similar to dosa batter, by adding water little by little.
• Transfer it to a bowl and add all the remaining items.Mix well. Check salt.
• Heat a deep kadai, smear little oil, pour a ladle of the batter, sprinkle little oil on the sides of the appam. Close the lid and cook on both the sides.
• Serve with any curry of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31

Also Linking this to Healthy Breakfast of Nandoo's kitchen

Vallyamma's Veg Kuruma

              This curry is something very close to my heart, it reminds me of my mother's mother...Vallyamma. It has a nostalgic feel to it, whenever i make this curry.. During my school days,vallyamma used to make this for us( three sisters), for our lunch, at school when we open the lunchbox..the aroma of this curry just spreads and my classmates even asks me to share it.... When she prepares any curry , mainly non-veg curries, it was like heaven.. the taste will be up to the mark.. that delicious... 

          This time for BM i thought,why not i remember her and dedicate a few of her dishes to her...

So under Main Course, this is my first dish, a simple veg kuruma

BM#31 Week 3 Day 1

Ingredients

1. Potato - 4
2. Beetroot - 1/2
3. Carrot - 2
4. Onion - 1
5. Turmeric powder - 1/2 Tsp
6. Red Chilly powder - 1 1/2 Tbsp
7. Pepper powder - 1 Tbsp
8. Grated Coconut - 1/2 cup
9. Curry Leaves - 2 Sprigs
10. Coriander Leaves - 1 Sprig
11. Mustard Seeds - 1/2 tsp
12. Pearl Onions - 3-5
13. Garlic crushed - 1
14. Oil - 1 Tbsp

Preparation

• In a cooker , pressure cook potatoes, beetroot,carrots and onion with turmeric, red chilly and pepper powder. Add salt and 1 cup of water. Cook for 2 whistles.
• In the meanwhile, grind grated coconut to a very smooth paste.
• Open the cooker, check whether all the veggies are cooked and add the coconut paste to it. Mix well.
• Let it boil on low flame and add salt if needed.
• When boils add curry leaves and coriander leaves. Take off from the stove.
• In a pan , heat a Tbsp of oil, crackle mustard seeds, add pearl onions and curry leaves.Let it brown.Pour it on to the curry.
• Add crushed garlic.
• Serve hot with chappthis or any rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31
Linking this to Healthy Diet–Lunchbox Recipes and Healthy Diet Event of Sandhya's 'My Cooking Journey'  and also to Priya's Versalite Recipes

       

Also sending this to SIC–South Indian Cooking @ Nivedhams , an event by Anu's Healthy Kitchen

Linking this to Side Dish Mela of Cooking 4 All Seasons

Goan Mushroom Vindaloo

  And this will be my last post under "Meatless Dish".. I was thinking what next??? Then in my mind came the famous HOT AND SPICY...GOAN dish Pork Vindaloo, i have never tasted the dish... Only because its a challenge i thought i will go for the vidaloo.. recipe..

 Here goes a small description about the origin of the dish.It is globally known as a Goan Dish. the name 'Vindaloo' is derived from the Potugese dish, a meat dish, usually pork, with wine and garlic. the Goan's substituted it with vinegar and kashmiri chilly for the masala paste. Goan are known for pork and sea food recipes... They cant even think of a day without non-veg. Here lets divert the mind to be a bit veggie..

So here i present before the Fiery Version(not so spicy yet), with Mushrooms and Potato...

BM#31 Week 1 Day 3

Ingredients
For the Vindaloo Paste

1. Kashmiri Red Chillies - 12
2. Coriander seeds - 1(1/2) Tbsp
3. Peppercorns - 5
4. Cumin - 1 Tsp
5. Cloves(small) - 4
6. Ginger - 2" piece
7. Garlic - 12
8. Turmeric powder - 1 Tsp
9. Vinegar - 2 Tbsp

For the Curry

1. Button Mushroom - 200 gms
2. Potato - 3 small
3. Onion  1 medium
4. Green chilly - 2
5. Cardamom - 1
6. Cloves - 4
7. Peppercorns - 6-8
8. Oil - 1/2 cup
9. Coriander - 1 Sprig
10. Water - 1 cup

Preparation

1. Grind the spices for 'Vindaloo Paste' in a mixer and keep aside.
2. Clean and keep button mushrooms.
3. Peel and cut the potatoes into cubes.
4. Heat oil in a pan and and deep fry the potatoes. Drain and keep aside.
5. Now if the oil is more, pour in a steel bowl and keep, from this heat 3 Tbsp of oil, in the pan. Fry the whole spices ie. cardamom,cloves and peppercorns. Let it leave its aroma.
   
6. Add onions, fry till golden brown.
7. Add the Vindaloo paste and saute for 10-15 minutes, until it leaves oil from its side. Cook on low fire.
8. Now add green chillies. Saute for a minute. Now add the mushrooms. Let the mushrooms get coated with masala.
9. Add water , close the lid and let it cook for about 15 minutes. Let it thicken.
10. Add chopped coriander leaves.
11. Before serving add the fried potatoes and serve with hot steamed rice, or any roti's of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31

Veggie Nargisi Koftas

                  My second post for the "Meatless dishes" theme... is the veggie version of the Famous Nargisi Kofta.. Nargisi Kofta is a Noth Indian dish from the Mughalai cuisine.The name 'Nargis' comes from the resemblance to a flower named Narcissus, a winter flower grown in India.When the kofta's are cut into halves, it resembles the flower. In the meat version it consist of ground meat mixture wrapped around hard boiled egg.Here i have replaced the meat mixture with paneer and egg with potato. It have served it as starter.

BM#31 Week 1 Day 2

Ingredients

Outer Layer

1. Paneer - 1/2 cup
2. Bread Slice(crust removed) - 2
3. Salt - 1 Tsp
4. Pepper powder - 1/4 Tsp
5. Milk - 3 Tbsp(optional)

Inner Filling

1. Potato Boiled - 1
2. Green chilly - 2
3. Turmeric powder - 1/4 Tsp
4. Lemon juice - half of lemon
5. salt - a pinch

Dusting

1. All purpose flour - 3 Tbsp
2. Kashmiri red chilly powder - 1/4 Tsp
3. Oil- for deep frying

Preparation

• In a bowl, mash paneer and bread . add salt and pepper powder. Mix it well and keep aside for 5-10 minutes.(If it is too dry , add milk little by little. Mix and keep).
• In a bowl mash the cooked potatoes , add green chilly, salt, lemon juice and turmeric powder. Mix well and make two balls of it.(Like egg yolks)
• Divide paneer mix into two. shape each into flat(round and not thin).
• Place one potato ball inside , roll it carefully to an egg shape. Prepare the next one also.
• Heat oil for deep frying. In a plate mix all purpose flour and chilly powder. Coat the paneer koftas with the mix. (just dusting is enough).
• Drop in hot oil, fry it golden brown.
• Cut into halves and serve hot with tea, coffee..

End Result: The texture was good and it was a good filling for stamoch.....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31
Linking this to Healthy Diet–Lunchbox Recipes and Priyas Versalite Recipes

Linking this to Back 2 School Event of Kachuss Delights

Spicy Soyachunks Koftas In A Creamy Gravy

BM#31 Week 1 Day 1

Today i am happy to post this dish.....as this would be my First Ever post to "Blogging Marathon". Since its my first round and first time in this , i was a bit tensed.. thinking about how will the dishes be.. and what will be the response on it...and i am so glad to be part of it.. 

I got the theme as "Meatless Dishes", as how we can convert a meat dish to a meatless one..... ie... "Meat in disguise....." So i first opted for the Soya Chunks... which most of the non-veg people hate to taste..... so i took it as a challenge... But i use it most of the time to make curries ...(Check out Soya Chunks Masala Curry) So i hope all will enjoy this one too...

Serves - 3 to 4
Ingredients
For the Koftas ( you will get 14 koftas )

1. Soya Chunks(Meal Maker) - 1 cup
2. Onion(small) finely chopped - 1 
3. Boiled Potato - 1 Big
4. Jeera crushed - 1/4 tsp
5. Pepper powder -1/2 Tsp
6. Turmeric powder - 1/4 Tsp
7. Ginger-garlic paste - 1/4 Tsp
8. Green chilly chopped - 1
9. Red chilly powder - 1 Tsp
10. Garam masala - a pinch
11. Coriander leaves + Mint leaves chopped - 2 Tbsp
12. Salt - as needed
13. All purpose Flour - 3-4 Tbsp
14. Oil - for deep frying

For the Gravy

1. Cardamom - 2
2. Cloves - 2
3. Cinnamon Stick - 1" stick
4. Onion - 1
5. Tomato - 2
6. Bay Leaf - 1
7. Coriander powder - 1 Tsp
8. Red Chilly powder - 2 -3 Tsp
9. Ginger -Garlic paste - 1/2 Tsp
10. Garam Masala - 1/4 Tsp
11. Water - 1/4 cup
12. Thick coconut milk - 1 cup
13. Coriander Leaves - to garnish

Preparation
To make Kofta's

• Heat 3 cups of water in a pan and when its hot , add the soya chunks. After 15-20 minutes, soya chunks would have doubled it size and will float in the pan. Off the flame. drain the water and let it cool. Squeeze out the excess water. In a mixer, pulse it well.(Do not make it a paste, Just one turn in a mixer is enough).
• Transfer into a bowl, to this add mashed potato,onion,jeera crushed,pepper powder,turmeric powder, ginger-garlic paste, red chilly powder, green chilly,garam masala, chopped coriander+mint leaves, all purpose flour and salt.( If it still appears moist, add maida,otherwise the koftas will break while frying).
• Heat a paniyaram pan/deep kadai , with a tsp of oil in it.(I used a non-stick paniyaram pan). Fry both the sides unill dark brown , and cooked inside.Keep it aside.

For the Gravy

• Heat oil in a pan(You can use the same which you have fried koftas), add cloves,cinnamon,cardamom. Let it leave its aroma.
• Add onion, ginger-garlic paste and tomatoes. Saute till tomatoes turn mushy. Cool it down and make a paste of it in a mixer. Keep aside.
• In the same pan, heat oil(1 tbsp), add the bay leaf,add coriander and red chilly powder. saute on low flame. When the colour changes, add the smooth paste, mix well, adjust salt.
• Add water and cook with closed lid.
• When oil separates,add garam masala, lower the flame and slowly add the thick coconut milk to it. Mix well. When it starts to bubble, add the kofta's.(Do not stir with the spoon, kofta's might break, just hold the kadai and shake a bit slowly.)
• Garnish with coriander leaves.
• Serve hot with chappathi's, Naan, Vellayappam.

Notes

• If you do not like the mint flavor, please do avoid it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31

Linking this to Side Dish Mela of Cooking 4 All Seasons