Baby Potato Fry - 01

Ingredients:

Baby Potatoes --- 750 g
oil ----- 5 tbsp.

Marinade

Fresh curd --- 1/2 cup
Ginger-Garlic paste ----- 1 tbsp.
Mirchi powder  --- 2 tsp
Pepper powder --- 1 tsp
Garam masala powder --- 1 tsp
Lemon juice --- 1 1/2 tbsp.
Turmeric powder --- 1/2 tsp
salt, to taste

Method

Boil the potatoes and peel them.

Add all the items listed under "Marinade" and mix well. Whisk well for a couple of seconds.

Add the peeled potatoes and mix thoroughly.

Refrigerate and let it rest for 3 hours.

Pour oil in a a pan and heat it.

Add the potatoes with curd.

Cook over a high flame for 5 minutes. Till the marinade thickens.

Reduce flame to Simmer and cook for 20 minutes.

Turn the potatoes gently with a spatula.

Put off the flame, garnish the potatoes with kothamalli.

Eat with rice.

Rajappa
22-01-2014

PANEER GHEE ROAST

Ingredients

Paneer - 500 gms
Ghee - 4 tbsp
Salt to taste
Coriander or curry leaves for garnish
Thick curd - 6 tbsp
Juice of a lime
Salt - as needed
Turmeric - 1/2 tsp
Masala: Roast in a tsp of ghee
Kashmiri Red chillies - 8
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Methi/ Fenugreek - 1/2 tsp
Pepper - 1/2 tsp
Tamarind - a small piece

Method:

1. Add a tsp of ghee, roast the ingredients under 'Masala' except tamarind. Once the spices are golden, add tamarind, give it a stir.
2. Remove in a plate for cooling down, grind it with curd to a paste.
3. Add turmeric, salt and lemon juice. Mix in cubed paneer carefully. You can keep it for marination 1 hour. I have made immediately, still good.
4. Heat a kadai, add ghee followed by crushed garlic.
5. Then add roast ground masala paste and saute a minute.
6. Add cubed paneer, marinated in curd masala paste.
7. Cook until masala coats the paneer and ghee oozes.