Baby Potato Roast

Baby potato roast is a favorite recipe in our home. We used to prepare this often using either baby potatoes or normal big potatoes.




Ingredients:

Baby potatoes - 1/2 kg

Salt

Fry in ghee/oil and grind to a powder coarsely:

Red chillies - 4

Coriander seeds -  2 tbsp

Gram Dhal - 2 tbsp

Hing - 1/2 tsp

Roasted peanuts/ grated Coconut  - 2 tbsp (add at last and switch it off). [optional]

To temper:

Mustard seeds - 1/2 tsp

Oil - 4 tbsp

Preparation:

1. Boil potatoes with salt. Cook potatoes such that they should be boiled well, firm and not soft.

2. Peel the skin and prick each potatoes with fork.

3. Heat oil in a kadai and temper.

4. Add potatoes, haldi and required powder and simmer the flame.

5. Saute till potatoes are crisp and brown on the top.

6. Serve with curd rice, Sambhar rice, Rotis..

Potato Fry - My style

This potato fry is my style of recipe. I always prepare this recipe for curd rice, sambhar rice and mostly for chappathi or rotis.


My version of the recipe:

Ingredients:

Potato - 4 - big

Oil - 4 tbsp

Mustard seeds - 1 tsp

Sambhar powder - 1 tbsp

Turmeric powder - 1/4 tsp

Salt

Method:

1. Wash potatoes and chop it fine.

2. Heat oil in a kadai, add mustard seeds and wait till it splutters.

3. Add potatoes and simmer the flame.

4. Add salt, turmeric powder and sambhar powder.

5. Cook in low flame till potatoes are well cooked and roasted well.

6. Serve with curd rice, Sambhar rice...

Potato Rice - Yummy Rice

I came across this potato-rice-pulao from Vardhini blog. I wondered how can a rice be done with potatoes. Really superb and quick jiffy rice and delicious too. Thanks Vardhini for this delicious rice.

I cooked it as a one pot meal. Here comes the recipe. I didn't made any alterations to the recipe.

Ingredients

Basmati rice - 1 1/2 cups

Oil - 1 tbsp

Cloves - 2

Cinnamon - 1"

Onion - 2 medium - chop fine

Green chillies - 4 - slit into 2

Ginger  - 1/2" piece or 1 tsp ginger paste

Potatoes - 2 large - sliced fine

Salt

Cilantro - 1 bunch - cleaned and chopped

Method:

1. Wash and drain rice. Soak rice in water for about 20 min.

2. Heat Oil in a pressure cooker and temper with cloves and cinnamon. 

3. Add onions and green chillies followed by chopped ginger. Saute until onions are pinkish.

4. Next add the potatoes and salt.Saute well for 2 min.

5. Add the key ingredient which is the coriander leaves and mix well. 

6. Add rice and required amount of water. 

7. Pressure cook for 2 whistles.

8. Cool, open and then serve.

Variations:

Vardhini has told that it can be done with eggplant. Want to try with eggplant and post it here.

Brinjal and Potato Poriyal / Brinjal Potato Curry / Brinjal potato fry

This poriyal is common in kongunadu houses. Fresh and small brinjals give a nice taste and aroma.

Ingredients:

Brinjal - 1/4 kg

Potato - 1/4 kg

Grated Coconut - 1/3 cup

Sambhar powder - 1 tsp

Turmeric powder -  1/4 tsp

Salt

To temper:

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Urad dhal - 1/2 tsp

Gram dhal - 1/4 tsp

Small Onion - 10 no. - cut into small pieces lengthwise

Red chillies - 3 - split into 2

Curry leaves - few

Method:

1. Cut brinjals lengthwise and put them in water so that the color of the brinjals doesn't change.

2. Cut the potatoes into cubes and add them also in water.

3. Heat oil and temper the given ingredients.

4. Add the cut veggies.

5. Add sambhar powder, turmeric powder and salt and mi well.

6. Add some water, simmer to medium flame and close the pan till they cook stirring in between once.

7. Once cooked, add grated coconut and mi well.

8. Serve with any Arisimparuppu sadam ( a famous kongunadu rice item), plain rice, curd rice.