Vegetable Stew - Kerala Style

This is an easy , cream and mild vegetable curry made in every homes in Kerala, when there is any special function...

Ingredients

1. Onion sliced - 1 big
2. Green Peas - 1/2 cup (soaked overnight)
3. Potato cubes - 4 medium
4. Carrot cubes - 1 big
5. Ginger chopped - 1 Tsp
6. Green Chilly - 6
7. Cinnamon Sticks - 2 
8. Cardamom - 1
9. Thick Coconut Milk - 1 cup
10. Curry Leaves - 2 Sprigs
11. Salt

Tempering

1. Ghee - 1 Tbsp
2. Shallots - 5 thinly sliced
3. Curry Leaves - 1 Sprig
4. Ginger finely chopped- 1 pinch

Preparation

• Pressure cook potato, onion, carrot, green peas , ginger and green chilly with enough salt and 3/4 cup of water  for 2 whistles.
• Release the pressure and add curry leaves, cardamom , cinnamon sick. Let it leave the flavour .
• Slowly add the thick coconut milk and mix well. Do not boil. Just heat on low flame. Off the flame.
• Heat ghee in a pan, add the chopped ginger, sliced shallots and curry leaves. Let the shallots brown.
• Pour it onto the curry.
• Serve hot with appam , Idiyappam or soft bread.  

Notes

• Use can also use pepper powder and lessen the amount of green chilly.
• To make it more rich you can add cashew paste after adding coconut milk.

Check out combos for this vegetable stew..

      

     

Linking this to South Indian cooking hosted by Nandoo's kitchen , an event by Anu and  to WTML hosted by Motions and emotions event organised by Gayathri's Cooks Spot
  

Bread Potato Fritters

Do you have left over bread in our fridge...Here is an easy tea time snack for you.. Just mix it up with boiled and mashed potato and masala's and deep fry to golden brown...

Recipe adapted from :Drools...

Ingredients

1. Bread slices - 8 - 10
2. Potato - 4
3. Green chilli - 2
4. Onion - 1 big finely chopped
5. Red chilly powder - 1/2 - 1 Tsp
6. Coriander leaves chopped - 1/2 cup
7. Sal - to taste
8. Oil - for deep frying

Preparation

• Wash and boil the potatoes, peel and mash it. Keep aside in a bowl.
• Dip the bread slices in water and squeeze out the water in it. Crumble it with your hand and add it
• to the mashed potato.
• Add the other ingredients to the bread potato mix and combine it well to a smooth dough.
• Take lemon sized ball from the mix and shape them into round or oval shapes. (You can smear some oil in your palm to prevent from sticking). Keep this aside for 30 minutes. (When you put the warm balls into oil it might break open and absorb oil.)
• Heat oil for deep frying.
• Deep fry the balls in hot oil, until golden brown. Drain on a tissue paper.
• Serve hot with ketchup or any dips you wish.

You can also try other potato dishes

• Spicy Potato Bhaaji
• Potato Masala Roast
• Veggie Nargisi Koftas
• Aloo Tikki Delight
• Cheera (Spinach) Bonda
• Bread Cutlet

Linking this to Priya of My Kitchen Odyssey event " Favourite recipes" and My Zesty Kitchen

Sending this to 1st anniversary celebration with giveaways ! of cook click n devour

Spicy Potato Bhaaji

Ingredients

1. Potato - 4
2. Onion- 2
3. Ginger chopped – 1” piece
4. Turmeric powder  - ½ tsp
5. Red Chilly powder  - 1 Tsp
6. Fish masala – 2 tsp
7. Mustard seeds – ½ Tsp
8. Split urad Daal – 1 Tsp
9. Curry Leaves – 1 sprig
10. Coriander Leaves chopped – 2 sprigs
11. Salt – as required
12. Oil – 2 Tbsp

Preparation

• Wash and cut the potatoes into cubes and pressure cook for 2 whistles. Do not overcook it.
• In a pan heat oil, splutter mustard seeds, split urad daal and curry leaves.
• Add sliced onions, saute till onions are translucent and soft.(Do not brown it). Add chopped ginger to it. Saute till the raw smell goes.
• Add turmeric powder, red chilly powder.Mix well for 5 minutes. Add fish masala. Mix well. Add salt to adjust.
• Add boiled potatoes to it. Mix until masala is well coated on the potatoes.
• Garnish with coriander leaves.
• Serve hot with chapatti or any rotis.

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

Sending this to Side Dish Mela

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

Soya Chunks Masala Curry

Ingredients

1. Soya Chunks - 1 cup
2. Salt - 1/4 Tsp
3. Onion - 2 Medium
4. Tomato - 1 Big
5. Potato - 2 Big
6. Green Chilly - 3

Poori Bajji - Kerala Restaurant Style

How to make puffed poori's ?

Ingredients 

For the Poori's

1. Wheat Flour / Atta - 2 cups
2. Salt - as per taste
3. Water - as needed
4. Oil- for deep frying

Preparation

• In a bowl , mix wheat flour and salt. Now add water as needed and knead into a soft dough, by kneading continuously for 5 minutes. Do not keep it to rest , as you do it for chappathi's.
• Make small balls from the dough.Now with a rolling pin, roll each of the small dough into round circles. Do not make it too thin. Remove excess flour before dropping into oil.
• Heat oil for deep frying, in a deep pan. Drop one poori, at a time. Keep pouring hot oil on top, for the poori's to puff up.Also turn the other side.
• Serve hot with Potato Bhaaji.

Note:

• You can also add 2-3 Tsp of rava/semolina or rice flour. This will make the poori's more crispy.

Recipe for Potato Bhaaji

Ingredients

1. Potato - 4 Large
2. Carrot - 1 Large
3. Onion Sliced - 2 
4. Ginger chopped- 1" piece
5. Green Chilly - 4-5 Slitted
6. Turmeric powder - 1/4 Tsp
7. Mustard seeds - 1/2 Tsp
8. Urad Daal ( Splitted/ if not whole) - 1/2 Tsp
9. Oil - 2 Tbsp
10. Curry Leaves - 1 Sprig

Preparation

• Pressure cook potato and carrot, with 1 cup water, salt and turmeric powder for one to two whistles.When the pressure releases , slightly smash them roughly and heat again till you get a thick gravy.
• In a kadai, heat oil, splutter mustard seeds, add urad daal, curry leaves. Saute. Add onion , ginger, green chilly. Saute till onions are pink. Also add a pinch of turmeric powder. Mix well.
• Add in the cooked potato-carrot mixture. Combine the masala well.
• Cook till the gravy thickens.
• Serve with Hot Hot Poori's...............

I am sending this post to Veggie Fruit a Month (VFAM)–Onions By Nivedhanam

Cheera (Spinach) Bonda

Ingredients

1. Boiled potato - 5
2. Oil - 2 Tsp
3. Onion chopped- 2 small
4. Green chilly - 6-8
5. Turmeric powder - 1/4 Tsp
6. Ginger chopped - 1 1/2 Tsp
7. Curry Leaves chopped - 2 twigs
8. Spinach (Green Cheera) chopped - 1 cup
9. Salt - as per taste
10. Oil - for deep frying

For Batter 

• Maida (All purpose flour) -1 1/2cup
• Salt - a pinch
• Turmeric powder - a pinch
• Red chilly powder - a pinch
• Fennel seeds (Perumjeeragam) - 1/4 Tsp
• Water

Preparation

• Peel off the skin and smash the boiled potatoes. Keep aside.
• In a pan , heat oil and fry onion , ginger , green chilly and curry leaves. When it changes it color add turmeric powder and salt. Saute well. 
• When onion is cooked well , off the flame add spinach(Cheera) , mix well and close the lid.
• Mean while in a bowl mix all the items for the batter. Add required amount of water to make a paste ( Batter should be enough to form a nice well coating).
• Open the lid, mix cheera and also add smashed potatoes .
• Combine potato mix well and make small balls. 
• Heat oil for deep frying.
• Dip the potato balls in the batter and drop into hot oil.
• Place on kitchen tissues, to remove the excess oil.
• Serve it hot with tea....

I am sending this to Monsoon Temptations