Aloo matar dry

Ingredients:

Potato - 2, peeled and cubed
Fresh green peas - 1 cup
Oil - 2 tbsp
Jeera/cumin seeds - 1 tsp
Onion - 1 small, chopped
Garlic - 4 or 5 cloves, chopped
Turmeric powder - 1/4 tsp
Chilly powder - 3/4 tsp
Salt to taste
Garam masala - 1/2 tsp
Chopped coriander leaves - 2 tbsp

Preparation:

1. Heat oil in a non stick pan and add cumin seeds. Add onion and garlic and fry till they start turning brown.
3. Add potato cubes and stir well to coat with the oil. Add green peas, turmeric and chilly powder and salt. Combine well and cover and cook. Stir in between. No need to add water, you may use a little if required. When potatoes and green peas are cooked, add garam masala and coriander leaves and fry well. You may drizzle a little oil along the sides of the pan while roasting to get a nice brown colour.

Serve with roti or rice.

Events:

Let's cook: Greens by Radhika 
Gimme Green hosted by Rosh 
Serve it - Stir fried hosted by Krithi and Denny
EP Series - Cilantro and Cumin hosted by Julie

Potato Egg rice

The complete makeover of some leftover rice...Potatoes and eggs make it a yummy meal perfect for lunchbox too...

Ingredients:

Cooked rice - 2 cups
Potato - 1, peeled and cubed
Oil - 1 to 2 tbsp
Jeera/Cumin seeds - 1/2 tsp
Chilly powder - 3/4 tsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Salt to taste
Egg - 1 or 2
Coriander leaves chopped for garnishing

Preparation:

1. Heat oil in a pan and add jeera. Add the potatoes and chilly and turmeric powders, salt and garam masala. Fry it well. Sprinkle a little water and cover and cook till potatoes are done(they should retain the shape).
2. Beat the eggs and add it to the cooked potatoes and scramble well.
3. Now add cooked rice and coriander leaves and combine everything well and toss it for a few minutes.

Serve with plain yoghurt or raitha.

Events


Lets cook with leftovers

The Kerala Kitchen - Jan 2012 hosted by Kaveri, an event series started by Ria and Rose.

Let's Cook: Rice by Radhika

Also to Potato Mania hosted by Siri

Potato Thoran

Sometimes when I don't have any veggies in stock for a thoran (kerala style stir fry with coconut), I make this one. Potatoes are almost always available in any kitchen and this is a quick one when you need a side dish for rice. You may use black pepper or green chillies.

Ingredients:

Potatoes - 2 large, peeled and cubed

Oil - 1 to 2 tbsp

Mustard seeds - 1/2 tsp

Shallots - 3 or 4, peeled and sliced thin

Curry leaves - a sprig

To crush coarsely

Shredded Coconut - 1/4 cup

Jeera/cumin seeds - 1/2 tsp

Whole black peppercorns - 1 tsp (adjust to suit your taste)

Garlic - 1 or 2 cloves

Salt to taste

Preparation:

1. Steam cook the potato cubes till 3/4th done(or boil it).

2. Heat oil in a pan and splutter mustard seeds. Add shallots and curry leaves and fry till shallots turn brown.

3. Crush together the ingredients given above. You may give it a pulse in a mixer/food processor. Add this mix and the potato cubes and combine well and fry well till all the ingredients are combined well.

This B&W pic for Susan's BWW.

This recipe goes to the below events.

The Kerala Kitchen - Jan 2012 hosted by Kaveri, an event series started by Ria and Rose.

Anyone can cook: Series 38

Also to Potato Mania hosted by Siri

Baked Potato Bites

Baked Potato Bites is an excellent veggie starter. It can also be had with rice and roti as a side dish too.

Ingredients:

Potatoes - 2, peeled and cubed.
Turmeric powder - 1 pinch
Chilly powder - 3/4 tsp or to taste
Coriander powder - 1/2 tsp
Lemon juice - a few drops (optional)
Oil - 1 tbsp+ for greasing the tray

Preparation:

1. In a bowl, combine the cubed potatoes, turmeric, chilly and coriander powders and oil. Grease a roasting dish or baking tray with a little oil. Place the potatoes on it.
2. Preheat the oven to 200 C. Place the roasting tray on the middle rack and bake for 30-35 mins till they are baked well and turns golden brown. Remove from the oven and drizzle lemon juice over it and toss well.

This one goes to Anyone can cook: Series 32

Also to Potato Mania hosted by Siri

Aviyal

അവിയല്‍ 

Avial is a traditional kerala recipe and an essential part of Sadya(A vegetarian Feast). This dish is prepared by cooking a variety of vegetables and mixed with coconut and yoghurt/curd and seasoned with coconut oil and curry leaves. In some regions of kerala, tamarind is used instead of curd. You may use any vegetables of your choice that are locally available. The most commonly used are yam, raw plantain, ash gourd, drumstick, carrot, beans etc.

Ingredients:

Assorted vegetables* – 3-4 cups, cut all the veggies lengthwise 

Turmeric powder – 1/4 tsp

Green chillies - 3 or 4

Water – 1.5 cups

Salt

Coconut – 1/2 cup

Jeera/Cumin seeds – 1/4 tsp

Shallots - 1 or 2

Yoghurt/Curd – 1/4 cup or a little more if you like

Coconut oil – 1 tsp

Curry leaves - 1 to 2 sprigs

* - I  used a large potato, a raw plantain, 2 carrots, 2 drumsticks and 5-6 french beans

Preparation:

1. Cook the vegetables with turmeric powder, green chillies, salt and water.

2. Meanwhile grind coconut, jeera and shallots coarsely without adding water. When the veggies are 3/4th cooked, add the coconut mix and combine well.

3. Cook till the vegetables are done. They shouldn't get mashed. Switch off the stove. Beat the curd well and add to the cooked vegetables. Add coconut oil and curry leaves and combine well.

Appam and Vegetable Stew

Appam and stew is a traditional breakfast of Kerala. The recipe for Appam and stew varies in different regions of Kerala.  Stew can be prepared only of potatoes, or mixed vegetables, or even chicken or mutton. Given here is the recipe of appam and vegetable stew we make at home. I have used potaotes, carrot and beans for this stew. You may add green peas and cauliflower too.

Ingredients for Appam:

Raw rice or Idly rice - 2 cups
Cooked rice  - 1 cup
Shredded coconut - 1 cup (or subsitute with Coconut milk - 3/4 cup)
Sugar - 2 tsp
Salt
Water
Dried Yeast / Fast action yeast - 1 tsp
Bicarbonate of Soda/ Baking soda - 1/2 tsp


Preparation of appam batter:

1. Soak the raw/idly rice in water for 5-6 hours.
2. Add cooked rice, coconut, sugar, salt to the rice and grind it to a smooth batter. If you are using coconut milk, add it after grinding. The batter should be a pouring consistency and a little thinner than dosa batter.
3. Add yeast and baking soda to the batter and mix well. Keep this batter overnight for fermentation. In winter, it takes more time to ferment, so keep it in a warm place( eg: near the room heater).

Making the appam:

Appams are traditionally made in iron skillet called "appa chatti". I use a Prestige non-stick appam pan. Appams have a soft fluffy center and a lacy border which comes very well on iron skillet. The advantage of using a non-stick pan is that you need not use a single drop of oil for making appams. For iron skillet, you need to lightly grease it with oil before making appam.

1. Pour a ladle full of batter (approx 3 tbsp) in a hot skillet or appam pan and swirl it immediately. A thin later of the batter sticks to the sides of the pan and a small pool of batter in the middle.
2. Cover with a lid and cook on low flame till the center of the appam is cooked and the lacy border starts getting detached from the pan.

If you do not have an iron skillet or the appam pan, you can still make appam on a dosa tava. But you wouldn't get the lacy borders.

1. Pour a ladle full of batter on a hot dosa tava. Do not spread it with a spoon. The batter would spread by itself to a neat circular shape. Cover and cook on low flame till done. You may want to flip to the other side and cook if you like.

Appam made on dosa tava will look like this pic.

Appams can be served with veg or non-veg stews, kadala curry, potato curry, egg masala, and other non-veg gravies.

Ingredients for Vegetable Stew:


Oil - 1 tbsp
Green cardamom - 2
Cinnamon stick - a  small piece
Onion - 1, sliced
Chopped Ginger - 2 tsp
Green chillies - 3 or 4, slit
Potatoes - 2, diced
Carrot - 1 or 2, diced
French Beans - 4-5, cut
Curry leaves - a sprig
Thick Coconut milk - 3/4 to 1 cup
White Pepper powder - 1/2 tsp (optional)
Salt
Water

Preparation:

1. Heat oil in a pan and add cardamom and cinnamon and saute. Add onions, ginger and green chillies and saute for a couple of minutes.
2. Add potatoes and carrots, salt and water and cover and cook cook till they are 3/4th cooked.
3. Add the beans and cook till the veggies are done. Mash a few pieces of potato to make the gravy a little thicker
4. Pour coconut milk and add curry leaves and simmer for few minutes. Add pepper powder. I add it to balance the taste of coconut milk and to make the curry a little spicier.

Note: This is the recipe I follow at home. I have had different versions of stew from different regions of kerala, and I am not sure which is the most authentic. All I can say is that this tastes great with appam or even roti.

Sending this to the Kerala Kitchen event hosted by Magpie this month.

Aloo Bread Packets

Looking for a healthy evening snack  for kids? Try this one...Mashed potatoes filled in bread slices and toasted with a dash of butter. The filling is very similar to Aloo Bonda, but this one is much more healthier as there is no deep frying involved. This is also an interesting way to use left over bread.

Ingredients:

Bread slices -  6-8 (depends on the quantity of filling)
For the filling
Potato -  1 large
Onion -  1 small, chopped finely
Green chillies -  2 chopped finely (I used 1 tsp of green chilly paste as I didn't want my little one to bite on green chillies and get a center shock :-) )
Turmeric powder -  1/4 tsp
Lemon juice - a few drops (optional)
Cumin seeds -  1/4 tsp
Oil
Salt
Spreadable Butter - to toast the bread

Preparation

1. Cook the potato with skin. Peel off the skin and lightly mash it. Keep aside.
2. Heat some oil and add cumin seeds.
3. Add the chopped chillies and onions. If you are using chilly paste, add it only after the onion becomes soft.
4. Saute till the onions are transparent.
5. Add turmeric powder and salt and mix well.
6. Add the mashed potato and combine well. Add few drops of lemon juice. You may add a little  pepper powder if you want it spicier. The filling is ready, let it cool.
7. Take a bread slice and cut out the sides. Place the bread on a work surface and flatten it by using a rolling pan(like you roll a chappathi/roti).
8. Place a spoonful of the filling at the center, and seal the edges by slightly moistening the ends. Spread butter on both sides.
9. Follow the same for all the bread slices till the filling is over.
10. Heat a tava or pan, and toast the bread on both sides, till it turns light brown.

Serve hot...

Sending this to Potato Mania hosted by Siri

Spicy Potatoes

If you like spicy food and potatoes, you are going to love this. A very simple side dish which can be served with roti or rice and curd. I made this with baby potatoes, you can use the normal potatoes as well. Just take care not to mash the potatoes.So, lets get started...

Ingredients:

1. Baby potatoes - 12
2. Turmeric powder - 1/4 tsp
    Chilly powder - 1 tsp
    Coriander powder - 1 tsp
    Finely chopped ginger - 1/2 tsp
    Finely chopped garlic - 1/2 tsp
    Salt
3. Onion - 1, finely chopped
    Mustard seeds - 1/2 tsp
    Cumin seeds - 1/2 tsp
    Garam masala - 1/2 tsp (check cooking tips for the recipe)
    Shredded coconut - 2 tsp (optional)
    Curry leaves - a few
    Oil

Preparation:

1. Boil the baby potatoes(unpeeled) in a pan till they are about 3/4th cooked. Peel them and marinate with the ingredients listed under item 2.
2. In a pan, heat oil and splutter mustard and cumin seeds. Add onions and saute till they are light brown.
3. Add the marinated potatoes, mix well and cover and cook for 5 mins. Sprinkle a little water to prevent burning the potatoes.
4. Add coconut, garam masala and curry leaves combine well. Keep frying till the potaotes are dark in colour and well coated with masala

I love this with rice and kachiya moru.

Sending this to Quick and Easy Recipe Mela hosted by SpicyTasty

Also to Potato Mania hosted by Siri

Aloo Bonda

Aloo Bonda takes me back to my college days. The evenings spent with friends in the cafeteria munching on pakodas, bondas etc. At home, my mother used to make it too...After coming to UK, whenever we crave for these snacks the only option is to make it by myself. Anyways, here is the recipe for a perfect snack with hot tea/coffee.

My little girl Nikki also contributed to this photo by squeezing the ketchup :-)

Ingredients:

Potatoes - 4
Onion - 1  finely chopped
Finely chopped Ginger - 1 tsp
Finely chopped Green chillies - 2 or 3
Jeera/cumin seeds - 1/2 tsp
Chopped coriander/curry leaves
Salt
Oil

For the batter
Besan/Gram flour - 1.5 cups
Chilly powder - 1 tsp (adjust)
Asafoetida powder - a pinch
Salt
Water


Preparation:
1. Cook the whole potatoes(with the peel) in a pressure cooker.
2. Peel the potatoes and lightly mash and keep aside. Dont mash it too much as it becomes difficult to shape it.
3. Heat 1 tbsp of oil in a pan and splutter cumin seeds. Add the onion,ginger and green chillies and saute till onions are soft.
4. Add salt and chopped coriander/curry leaves. Add this mix to the mashed potato and combine well.
5. Shape the potato mix into lemon sized balls and keep it aside.
6. Make a thick batter with besan/gram flour, salt, chilly powder, asafoetida and water .
7. Heat oil in a pan for deep frying. Dip each potato ball in the batter and coat it well.
8. Gently drop it into the oil, one by one. Keep turning them so that all sides are cooked well.
9. When the bondas are golden brown, drain to tissue paper.

Sending this to Potato Mania hosted by Siri

Stuffed and baked Bell Peppers

A Perfect evening snack.

Thanks Mila for the wonderful recipe...Ive made some variations to your recipe...

Ingredients:

Bell Peppers / Capsicum - 5

Potatoes cubed - 500 grms

Onion - 1 small finely chopped

Chopped Ginger - 1 tbsp

Chopped Garlic - 1 tbsp

Chopped Green chillies - 2

Chopped coriander - 2 tbsp

Cumin Seeds - 2 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 1/4 tsp

Lemon juice - 1 tbsp

Sunflower oil

Salt

Preparation:

1. Cut the top of the bell pepper and remove and discard the seeds.

2. Make sure that the bell pepper can stand upright or cut a thin slice from the bottom of the pepper to level it .

3. Bring a large pan of boiling water slightly salted and immerse the peppers in it for 6-8 mins.

4. Boil the potato cubes in slightly salted water. When they are 3/4th cooked, drain and keep aside.

5. Heat sunflower oil in a large frying pan.

6. Add the cumin seeds followed by chopped ginger, garlic, green chillies and onion. Saute till onions are soft.

7. Add potato cubes, salt and turmeric powder. Combine well and cook for few minutes. Take care not to mash the potatoes.

8. Add pepper powder, coriander leaves and lemon juice and give a good stir.

9. Stuff the bell peppers with the potato mix.

10. Preheat the oven at 150 degree for 10 mins. Bake the stuffed peppers for 30 - 35 mins.

Serve hot with a cup of tea/coffee ...

Sending this to Let's Get Stuffed Series: Bell Peppers or Capsicum hosted by Archana of The Mad Scientist's Kitchen . This event is initiated by Vatsala of Show and Tell

Linking to Life is green

Also to Potato Mania hosted by Siri