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

Baby Potato Fry - 02

Ingredients

Baby potato  --- 750 g
Oil ----  4 tbsp
Kothamalli ---- 1 large bunch  (Fresh Coriander leaves)
Green Mirchi  ----  2
Mirchi powder --- 2 tsp
Turmeric powder ---- 1 tsp
Mustard ---- 1/2 tsp
salt to taste

Method

Wash the potatoes well and boil them.

Peel the potatoes and keep aside.

Cut the mirchi into halved.

Grind the Kothamalli leaves, green mirchi, mirchi powdwer, turmeric powder, salt into a paste.

Apply this mix onto the potatoes well.

Keep this aside for 30 minutes.

Pour the oil in a kadai (Vanali) and heat the vanali.

Put the mustard and let it splutter.

Add the coated potatoes and fry them for 30 minutes.


Rajappa
22-01-2014

SHAHI ALOO

SHAHI ALOO

(Tarla Dalal)

Ingredients

14 to 16 boiled and peeled baby potatoes
3 tbsp oil
1 cup finely chopped tomatoes
3 tbsp curds (dahi)
1 tsp chilli powder
6 cashewnuts (kaju)
1 tbsp raisins (kismis)
2 tbsp finely chopped coriander (dhania)
1/2 tsp sugarsalt to taste

To Be Ground Into A Smooth Paste (using A Little Water)

25 mm (1”) piece cinnamon (dalchini)

2 cardamoms

3 cloves (laung / lavang)

6 black peppercorns (kalimirch)

1 tsp coriander (dhania) seeds

1/2 tsp cumin seeds (jeera)

1 tsp poppy seeds (khus-khus)

12 mm ( 1/2") piece ginger (adrak)

3 garlic (lehsun) cloves

1/2 tsp chilli powder

For The Garnish2 tbsp finely chopped coriander (dhania)


Method

Heat the oil in a kadai, add the prepared paste and sauté on a medium flame for 1 to 2 minutes.

1. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally and mashing the tomatoes with the back of a spoon.

1. Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute, while stirring continuously.

1. Add the cashewnuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well cook on a medium flame for 2 to 3 minutes, while stirring continuously.

1. Add the potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

1. Serve hot

22-10-2014