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

Carrot halwa/Gajar ka halwa and a reason to celebrate !

I have two reasons to celebrate today :-) This is my 150th post and I just noticed that I now have more than 100 friends following my little space. Thank you all, for inspiring and encouraging me to make this possible. Here's a sweet treat for you...

Wishing you all a Happy Pongal / Makara Sankranti.

Ingredients:

Carrots - 500 gms, peeled and grated(or shredded)

Hot Milk - 1.5 cups

Sugar - 1/2 cup + more if you like

Cardamoms -  5 (powdered or crushed)

Ghee - 2 tbsp or more

Cashewnuts and Raisins - as much as you like :-)

Preparation:

1. Heat ghee in a big pan and fry the cashewnuts and raisins till done. Drain to a small bowl. Keep aside.

2. In the same ghee, add the carrots and fry for sometime. When the colour of the carrots change, add the hot milk and stir well. After it boils, lower the flame and cook for few minutes. Add sugar and combine well. Cook till the carrot is done and the milk is almost absorbed.

3. Garnish with the fried cashewnuts and raisins.

Enjoy as it is or with Vanilla icecream...

Im linking it with ABC Series:DESSERTS happening at my blog this month.

Also to Yummy Dessert hosted by Pranati.

Also sending to Anyone can cook: Series 38

Yam fries for BWW

This pic is for Susan's B&W Wednesday.

Check the recipe HERE

Pepper Chicken with gravy

I have already posted a Pepper chicken recipe which is a dry preparation and can be used as a starter. Today's version has a thick gravy and is best paired with some fried rice, pulav, roti or naan. Check the other recipe HERE

Ingredients:

For marination

Chicken - 1 kg, cut to small pieces

Whole Pepper corns - 1 tbsp

Green chillies - 3 or 4

Turmeric powder - 1/2 tsp

Salt - to taste

Onion - 2 large, sliced thin

Freshly ground ginger garlic paste - 1 to 2 tbsp

Tomato - 1, pureed

Bellpepper/Capsicum - 1, seeded and diced

Soy sauce - 1 tbsp

Corn flour - 1 tsp mixed in 1/4 cup water

Pepper powder - as needed to adjust the spice level

Oil - 2 + 1 tbsp

Preparation:

1.Grind together pepper corns and green chillies. Marinate the chicken with this ground mix, turmeric powder and salt for half an hour.

2. Meanwhile, heat 2 tbsp oil in a large pan and saute the onions till they start browning. Add ginger garlic paste and tomato puree and combine well. Add the marinated chicken and mix well. Cover and cook till chicken is done. Add water if you need more gravy.

3. In another pan, heat 1 tbsp of oil and saute the bell pepper and soy sauce for 2-3 minutes. Add this to the cooked chicken and combine well. Add the corn flour mix and bring to boil. Check and add more pepper powder if required. 

Curry tastes best after a few hours. Best enjoyed on cold winter days :-)

Sending this over to Hot & Spicy treats