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Kaeng Khiao Wan ~ Thai Green Curry with Homemade Green Curry Paste


Thai food is my favorite cuisine after Indian food. I love their curries, stir-fry's and noodles, even their simple salads. Thai food is known for its use of fresh herbs and spices making the dish burst with flavors and aroma. Common herbs include cilantro, lemongrass and Thai basil. Other flavors in Thai food come from ginger, galangal, tamarind, turmeric, garlic, shallots, peppercorn, kaffir lime and, of course, thai chilies.

Green curry is a famous Thai curry made with coconut milk and a green curry paste. Typically the green curry paste is made by using green chillies, shallots, garlic, galangal, lemongrass, kaffir lime leaves, coriander root & leaves, roasted coriander and cumin seeds, white peppercorns, shrimp paste and salt.  The sauce for the curry consists of coconut milk, green curry paste, vegetables, sugar, fish sauce and Thai basil leaves.

You can add a combination of any of these vegetables for the curry: Tofu, Zucchini, Bell Peppers, French Beans, Pumpkin, Eggplant, Broccoli, Cauliflower, Babycorn, Carrot, Snowpeas etc. If you are a vegetarian like me, then you can't opt for the green curry paste available in shops as they contain shrimp paste. So make your own green curry paste at home from scratch. Fresh Thai basil leaves add fragrance and flavor in the curry. Serve the curry with jasmine rice.



Ingredients:

For the curry paste:

Lemongrass - 2 stalks
Thai chili / Bird's eye chili - 4 to 5
Kaffir lime leaves - 4
Garlic cloves - 6
Galangal / Ginger - 1 inch piece
Shallots - 3
Cumin / Jeera - 1/2 tsp
Coriander seeds - 2 tsp
Peppercorns - 5
Coriander leaves  - 2 to 3 sprigs
Coriander root - 6 to 7
Salt - to taste

For the curry:

Green curry paste
Coconut milk - 2 cups
Red bell pepper - 1 medium, desseded and diced
Carrot - 1 small, cut into dices
French beans - 6, cut into 2" pieces
Babycorn - 6, halved
Snow peas - 8
Salt - to taste
Sugar - 1/2 tsp
Soy sauce - 1 tsp
Oil - 1 tbsp
Thai basil leaves - few
Red chillies - 1, chopped

Method:

1.  Dry roast cumin and coriander seeds. Grind all ingredients for the green paste to a smooth and fine paste adding little water.

2. Steam the vegetables till they are soft but should be still crunchy.

3. Heat oil and add the paste. Fry the paste for 2-3 minutes. Then add the coconut milk and cook the paste in the coconut milk.

4. Once the paste is cooked, add the vegetables and cook for another 2-3 minutes. Add salt, sugar, soy sauce and mix well.

5. Cook for a minute and then add chopped red chillies and thai basil leaves.

Serve with jasmine rice.



Tips & Notes:

1. If you don't get Kaffir lime leaves, you can substitute with lemon rinds or juice.

2. Soy sauce already contains salt, so adjust salt accordingly. Soy sauce is added as a substitute for fish sauce.

3. If you are using tofu, shallow fry them and add to the curry.
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2-Minute Eggless Microwave Chocolate Mug Cake


Imagine a chocolate cake under 5 minutes - sounds sinful and dangerous! But its okay in indulge in something sweet once in a while. Here's a quick and easy chocolate mug cake recipe that can satiate your instant cravings for chocolate. And if you have some surprise guests at home, impress them with this instant cake topped with some chocolate or caramel sauce or a scoop of ice cream.

Making a instant chocolate mug cake has been in my 'to-do' list for long time. For one reason or the other, it didn't happen until last week when I had a sudden craving for something chocolate-y. I set on a search for instant chocolate dessert recipes when I spotted this mug cake recipe in Sharmi's Passions. I decided its high time I give a try to this mug cake. Luckily, I had all ingredients and went ahead to make this instant cake. The cake turned out soft, moist and delicious.


Ingredients:

Maida / All purpose flour - 3 tbsp
Unsweetened cocoa powder - 1.5 tbsp
Chocolate chips - 1 tbsp + few for garnish
Sugar - 3 tbsp
Baking soda - 1/8 tsp
Salt - 1/8 tsp
Oil - 3 tbsp
Milk - 3 tbsp
Vanilla Essence - 1/4 tsp

Method:

1. In a microwave safe mug add maida, cocoa powder, chocolate chips, sugar, salt and baking soda. Mix well using a whisk.

2. Add oil, milk and vanilla essence. Combine everything well making sure there are no lumps. The batter should be smooth.

3. Microwave uncovered on high power for 2 minutes. Remove from microwave and allow to cool.

Dig into the cake & enjoy!



Tips & Notes:

1. Oven timings may vary. Mine is 800 W microwave and the timings worked perfect for the cake.

2. In original recipe, microwave the cake at 600 W for 1 minute and then switch to highest power and microwave one more minute.

3. Use any neutral flavored oil. I used mildly flavored olive oil.


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Dhokar Dalna ~ Bengali Lentil Cake Curry


Deep fried lentil cakes simmered in a rich gravy of cashew-raisin paste, coconut milk, potato and seasoned with ginger and garam masala



South Vs North Challenge, started by Divya Pramil of You Too Can Cook, is a great platform to learn authentic and traditional recipes from different cuisines. Each month a member from South team challenges the North team with an South Indian recipe and a member from North team challenges the South team with a North Indian recipe. For this month's SNC Nabanita of Esho-Bosho-Aahare has challenged the Southern team with a authentic Bengal dish called Dhokar Dalna.

Dhokar Dalna is a traditional Bengal satvik dish with no onion or garlic. Deep fried lentil cakes are simmered in a rich gravy of coconut milk, cashew-raisin paste with tomato & potato and seasoned with ginger, cumin and garam masala.

Though dhoka actually means 'to cheat', here the dhokas are the fried lentil cakes. The lentil cakes itself were so delicious that you can have them as a snack. Dalna means 'curry' which is made of cashew-raisin paste, coconut milk, tomato, potato and aromatic spices. This curry is best enjoyed with steamed rice.


Ingredients:

For the lentil cake:

Chana dal - 2 cup
Grated coconut - 1/2 cup
Ginger paste - 1 tbsp
Green chilly - 2, chopped
Nigella / Onion seeds - 2 tsp
Turmeric powder - 1 tsp
Asafoetida / Hing - 1/2 tsp
Baking soda - 1/2 tsp
Salt - to taste
Oil - 1 tbsp + deep frying

For the curry:

Potato - 2 medium, cut into cubes
Tomato - 1 big, chopped
Green chilly - 2, slit lengthwise
Ginger paste - 1 tsp
Asafoetida / Hing - 1/2 tsp
Cumin / Jeera - 1 tsp
Bay leaf - 2
Grated coconut - 1/4 cup
Coconut milk - 2 cup
Cumin powder - 1 tsp
Red chilly powder - 1 tsp
Garam masala - 1 tbsp
Cashewnuts - 2 tbsp
Raisin - 2 tbsp
Oil - 5 tbsp
Salt - to taste

Method:

To make lentil cake:

1. Wash and soak the chana dal for 4 hours. Drain and grind to a coarse paste.

2. To the dal add coconut, green chillies, ginger paste, nigella seeds, turmeric powder, salt and mix well.

3. Heat 1 tbsp oil in a pan/kadai and add asafoetida. Then add the dal mixture and stir until the batter comes together and starts leaving the sides of the pan.

4. Grease a plate with oil and transfer the dough to the plate. Flatten the dough evenly and set aside to cool. Once the dough has cooled, cut them into square or diamond shapes.

5. Heat oil for deep frying the lentil cake. Deep fry the lentil cakes gently until light golden brown in color. Keep aside.

To make the curry:

1. Soak the cashew and raisins in hot water for 20 minutes. Drain and grind to a smooth paste. Set aside.

2. Shallow fry the potatoes with little turmeric powder and salt until golden color. Set aside.

3. Heat oil in a pan and add bay leaf, cumin and asafoetida. Then add green chillies and ginger paste and fry for few seconds.

4. Add the tomatoes and saute for 1-2 minutes. Then add turmeric powder, cumin powder, red chilly powder, garam masala, salt and fry till oil comes out.

5. Then add coconut, cashew-raisin paste, fried potatoes and coconut milk. Bring to boil. Simmer the gravy till it becomes little thick.

6. Finally add the fried lentil cakes and remove from heat.

Serve hot with rice.


Tips & Notes:

1. Do not add all the lentil cakes to the curry as it will soak up all the gravy. Keep the lentil cake and curry separately and add the dhoka to the curry while serving.

2. Do not add more than 1 tbsp oil to fry the dal mixture. More oil can make it crumble.

3. After cutting the dough into  squares, seal all sides and edges. This is to avoid crumbling while frying.

4. While deep frying the cake, do as gently as possible. Do not stir the cake immediately after adding to oil as it may crumble.

5. Original recipe calls for 1½ cup chana dal and 1/2 cup matar dal. Since I didn't have matar dal, I used 2 cups chana dal.

6. Coconut milk should of medium thick consistency.



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Mango Lassi


Creamy and thick summer drink made of yogurt blended with mangoes



Mango is the reigning king in the summer season. There are numerous ways to use the raw and ripe mangoes available in this season - from pickles and curries to drinks and desserts, and much more.

Mango lassi, a variation to the popular Punjabi lassi, is one perfect way to enjoy mangoes. Juicy and ripe mangoes are blend with yogurt to make this lassi. Alphonso mangoes are the best for mango lassi as they are luscious, pulpy and very sweet. This refreshing lassi is perfect to beat the summer heat and makes a very filling drink too.

I love to have this lassi anytime of the season. If mangoes are not in season, you can make them with canned mango puree too. I have kept the flavors of this lassi simple, but if you wish you may add some cardamom to add in some extra flavor. Let's see how to make this delicious lassi in minutes!


Ingredients:

Mango cubes - 2 cup
Yogurt - 2 cup
Water - 1/2 cup
Sugar - 2 tbsp

Method:

1. Pulse the mango and sugar in a blender. Add water and blend again to a smooth pulp.

2. Then add yogurt and blend well with the mango pulp for 2-3 minutes. Pour into glasses.

Enjoy chilled!


Notes:

1. If you are using canned mango puree, add 1 cup puree instead of mango cubes.

2. You can add milk instead of water.

3. Adjust the quantity of sugar according to the sweetness of mangoes.


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Chow Chow Kootu


Chow chow and chana dal cooked in a gravy of coconut, red chilly and cumin



Kootu is a dish made with vegetable and lentils and is a part of the sadya/feast. Kootu has a semi-solid consistency and is mildly flavored. It is usually served with some tangy and spicy South Indian gravy.

Chow chow or chayote is often used for making kootu. I have made this kootu with chana dal, but some make it with toor dal and moong dal.  Kootu is usually thick in consistency and goes well with sambar, vatha kuzhambu, pulinkari and other tangy kuzhambu varieties. Or you can just have it with some plain rice, papad and pickle.



Ingredients:

Chow chow - 1
Chana dal / Kadala parippu - 1/2 cup
Turmeric powder - 1/4 tsp
Salt - to taste

To grind:
Grated coconut - 1/2 cup
Whole dry red chillies - 2
Jeera /  Cumin - 1/2 tsp

Tempering/Tadka:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Whole dry red chilly -  1, halved
Curry leaves - few

Method:

1. Wash and scrap the skin of chow chow lighltly and cut into small cubes.

2. Wash and soak the chana dal for 1 hour. Drain and add to a cooking vessel. Cook the chana dal by adding 1 cup water till half cooked.

3. When the dal is half done, add the chow chow, turmeric powder, salt and mix well. Cook till the chow chow becomes soft and tender.

4. Meanwhile grind the coconut, red chillies and jeera to a smooth and thick paste by adding little water.

5. Add this ground paste to the chow chow and mix well. Simmer for 3-4 minutes.

6. In a pan, heat oil and add mustard seeds. When it crackles, add red chilly and curry leaves. Pour over the kootu and mix.


Notes:

1. Instead of soaking and cooking chana dal in vessel, you can pressure cook the chana dal for 2 whistles and add once the chow chow is cooked.

2. The chana dal should be cooked till becomes soft but not mushy.

3. Do not add more water else the kootu will become watery.


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Curd Rice | Thayir Sadam


Cooked rice mixed with curd and milk, tempered with mustard, split urad dal, green chillies, ginger and curry leaves



A South Indian meal is incomplete without curd rice. It is truly a comfort food. Finishing off the meal with some curd rice is very soothing to the stomach and aids in digestion. Curd rice tastes best with mango and lime pickle. It is ideal for lunch box and while travelling and makes a complete meal.

Everyone has their own way of preparing curd rice. I make two versions of curd rice - a plain one and one with few veggies. Today I'm sharing the simple and basic version of curd rice with the usual tempering. Enjoy this creamy curd rice with pickle of your choice or with mor milgai / sun dried chillies.


Ingredients:

Rice - 1/2 cup
Curd - 1 cup
Warm milk - 1/2 cup
Salt - to taste
Coriander leaves - 2 sprigs, chopped

Tempering/Tadka:
Oil - 2 tsp
Mustard seeds - 1 tsp
Split urad dal - 1/2 tsp
Whole dry red chilly - 1, halved
Green chilly - 1, chopped
Ginger - 1 tsp, grated
Curry leaves - 1 sprig
Asafoetida/Hing - 1/4 tsp

Method:

1. Wash the rice well. Pressure cook the rice with 1½ cup water for 4-5 whistles. When rice is done, mash the rice well while it is hot.

2. Add the warm milk and mash the rice well. Allow the rice to cool. Once the rice is cooled add curd, salt, coriander leaves and mix well.

3. In a small pan, heat oil and add mustard seeds. When it crackles, add urad dal, red chilly and hing. Saute for few seconds. Then add green chilly, ginger, curry leaves and saute for few more seconds.

4. Pour this tempering over the curd rice and mix well.


Notes:

1. If you are planning to make curd rice for travel, add more milk so that it does become too sour.

2. Do not add curd when rice is hot. Also add only warm milk to the rice.

3. You can also add 1 tsp of butter to make little more creamy.

4. You can also add some add fried cashewnuts and raisins.


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Paneer Bhurji


Scrambled cottage cheese / paneer blended with onion, tomato, capsicum and some spices



Panner bhurji is a scramble made with paneer, onion, tomato and capsicum. This is one of the quickest and easiest recipe that can be made with paneer as a side-dish for chapathi. This makes a good lunch box option too - just wrap some bhurji in chapathi and have it. You can also use this bhurji as sandwich filling.

Making chapathi is no big deal, but what to prepare for side-dish seems a question mark most of the times. So if you have some paneer lying in your fridge, you can quickly whip up this delicious paneer bhurji. Serve hot with chapathi or even naan.



Ingredients:

Paneer cubes - 2 cups
Onion - 1 big, finely chopped
Green chilly - 2 to 3, finely chopped
Garlic - 3 cloves, finely chopped
Ginger - 1/2" piece, finely chopped
Tomato - 1 small, finely chopped
Capsicum - 1 small, finely chopped
Jeera/Cumin - 1 tsp
Turmeric powder - 1/4 tsp
Cumin/Jeera powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Coriander leaves - 1 tbsp

Method:

1. Keep the paneer immersed in hot water for 5-10 minutes. Drain well and crumble with hands. You can also crumble them in the mixer.

2. Heat oil and add jeera. When it sizzles, add green chilly, ginger and garlic. Fry for a minute. Then add onions and fry till edges start to brown.

3. Add tomatoes and fry for 2-3 minutes. Add all the spice powders and mix well. Fry for 1-2 minutes. Then add the capsicum and fry till become soft but still is bit crunchy.

4. Add paneer, salt and combine well. Cover and cook for 3-4 minutes. Garnish with coriander leaves.


Enjoy with hot chapathis!


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Carrot Thoran | Carrot Stir Fry


Stir-fry with carrot and coconut and some garlic, green chilly and curry leaves



Whenever we make sambar or rasam, we need a thoran or poriyal to go along with it. The other day when I made pumpkin sambar, I had made this simple carrot thoran as side dish. This is an easy and quick stir-fry with carrots and little seasonings. This stir-fry goes well with sambar, rasam and even curd rice.

I have added garlic in this stir-fry but it is optional. I love garlic so add it wherever I can! You can also add some finely chopped shallots/small onions to this. Let's see how to make this simple stir-fry.


Ingredients:

Carrot - 2 cup, cut into small cubes
Green chilly - 1, chopped
Garlic - 2 cloves, chopped
Curry leaves - few
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dal - 1/2 tsp
Whole dry red chilly - 1, halved
Grated coconut - 1/3 cup
Oil - 1 tsp
Salt - to taste

Method:

1. Heat oil and add mustard seeds. When it pops, add urad dal and dry red chilly and fry till dal becomes golden.

2. Then add garlic and saute for 30 seconds. Then add green chilly, curry leaves and saute for another few seconds.

3. Then add the carrots, turmeric powder and salt. Mix well. Cover and cook in medium heat till carrots become soft. Do not add any water.

4. Once the carrots are cooked, fry them in high heat for 2-3 minutes. Then add the coconut and fry for a minute. Remove from heat.


Enjoy with rice and sambar or rasam!


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Aloo Paratha


Indian flat bread using wheat flour stuffed with potato and spices



Parathas are very famous flat breads in North Indian cuisine and is usually stuffed with paneer or vegetables like potato, cauliflower, radish and also with leafy vegetables like fenugreek, spinach and served with butter, yogurt and pickle.

Parathas make a filling meal and you don't need any side dish, just have them as such or with curd and pickle. Making paratha may seem tricky in the beginning, but with practice and little patience, you can easily master the skill of making good parathas. Make sure the dough is not too soft or hard and also the filling should not be watery or too dry.

Aloo paratha is one of the extremely popular one in the paratha category. And potatoes are everyone's favorite and always available in our kitchen.  You can add or lessen the spices in the filling according to your taste. Enjoy these parathas hot with curd and pickle. Add a dollop of butter for the authentic taste!


Ingredients:

For the dough:
Wheat flour - 2 cup
Salt - to taste
Oil / Ghee - 1 tsp
Water - as required

For the filling:
Potatoes -  3 medium size
Ajwain - 1/8 tsp
Green chilly - 1 tsp, finely chopped
Coriander leaves - 2 to 3 tbsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur / Dry mango powder - 1/2 tsp
Salt - to taste

Wheat flour - for rolling
Oil / Ghee

Method:

1. Take wheat flour, salt and oil/ghee in a bowl and combine. Add water little by little and mix well to make a smooth and semi-soft dough. Cover and keep aside for 15-20 minutes.

2. Boil the potatoes and peel the skin. Mash them well. To this add ajwain, green chilly, coriander leaves, spice powders and salt. Combine well.

3. Divide the dough and potato filling into equal portions.

4. Roll out the dough into a 5 inch circle. Place a potato filling in the middle and bring together all sides and seal.

5. Pinch off the extra dough and gently flatten them. Dust them lightly with flour and roll them very gently into a 6-7 inch circle.

6. Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.

Serve hot with curd and pickle of your choice.


Notes:

1. Adding ajwain is optional. You can substitute with cumin/jeera.

2. You can omit green chillies and add more red chilly powder.

3. You can substitute dry mango powder with lemon juice.


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Pumpkin Sambar | Mathan Sambar


Pumpkin cooked with pigeon peas, sambar powder and tempered with mustard seeds, red chillies and curry leaves



Sambar is one of the most often prepared South Indian accompaniment for rice. One of my favourite vegetable to make sambar is pumpkin. Pumpkin imparts a sweet flavor, thus enhancing the flavor of sambar.  I make this pumpkin sambar often as it is very easy and quick to prepare. This sambar goes well with idli and dosa too. I usually serve this slightly sweet sambar with a spicy potato roast. This time, for a change, I combined it with carrot thoran. I know both pumpkin and carrots are sweet, but I just loved the combo. So try out this pumpkin sambar and enjoy with rice and any thoran/poriyal.


Ingredients:

Pigeon peas/Toor dal - 1/2 cup
Small onion - 3 to 4
Pumpkin / Mathan - 200 gms
Sambar powder - 3 tsp
Tamarind - small lemon size
Turmeric powder - a pinch
Salt - to taste
Oil - 1/2 tsp
Coriander leaves - to garnish

Tempering/Tadka:
Oil - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 2
Curry leaves - few
Asafoetida - a pinch

Method:

1. Wash and pressure cook the pigeon peas/toor dal with 2 cups water and a pinch of turmeric powder. Mash and keep aside.

2. Soak the tamarind in 1 cup water, extract the pulp and keep aside.

3. Remove the skin of pumpkin and cut into big cubes.

4. Heat oil and Add small onion and fry till the onions become soft. Add pumpkin and 1/2 cup water. Close and cook till the pumpkin becomes soft.

5. Add the tamarind extract and bring to boil. Add sambar powder, salt and mix well. Boil for 2-3 minutes. Then add the mashed dal and boil for 3-4 minutes.

6. Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.



Serve hot.



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Vanilla Panna Cotta With Mango Gelee


Vanilla bean flavored panna cotta with agar-agar topped with mango gelee



This month, the groovy gourmets decided on making a panna cotta. I have never heard this name before and on googling I found out that its a classic Italian dessert meaning cooked cream. Thanks to the group, I got to know about this luscious dessert.

Panna cotta is an Italian dessert made with cream, milk, sugar and gelatin. It is prepared by simmering milk, cream, sugar and then mixed with gelatin and then cooled until it is set. This dessert has a soft, smooth and creamy texture. Panna cotta can be flavored with a simple vanilla bean and served with any berry coulis, fruit sauce or warm chocolate sauce. You can even add fruit puree or chocolate to flavor the panna cotta.

I have made a vanilla bean panna cotta with agar-agar and topped it with a mango gelee. A gelee is a jelly like substance made with fruit puree and set with a gelling agent like gelatin or agar agar. This is a special post as its the 100th recipe in my blog. Thanks to my family, friends and followers for all your support and feedback and helping me to achieve this milestone!



Ingredients:

For vanilla panna cotta:

Fresh cream - 250 ml
Full fat milk - 250 ml
Sugar - 1/2 cup
Vanilla bean - 1
Agar agar powder - 2 tsp / 5 gm

For mango gelee:

Mango puree - 250 ml
Lemon juice - 1 tbsp
Sugar - 2 tbsp
Agar agar powder - 1 tsp / 2.5 gm

Method:

To make vanilla panna cotta:

1. Slit the vanilla bean and scrap the pods. In a saucepan add milk, cream, sugar, agar agar powder and the scraped vanilla pods.

2. Heat on a medium flame and keep stirring till the agar agar and sugar are completely dissolved.

3. Bring to a boil and then simmer for a minute. Immediately remove from heat.

4. Strain the mixture and pour the mixture into ramekins or glasses.

5. Let it cool completely. Cover with a cling wrap and refrigerate for 4 hours or until set.

To make mango gelee:

1. Add mango puree, sugar and agar-agar powder in a saucepan.

2. Heat on a medium flame and keep stirring till the agar agar and sugar are completely dissolved.

3. Bring to a boil and then simmer for a minute. Immediately remove from heat.

4. Add the lemon juice and mix well. Allow it cool.

5. Pour this over the vanilla panna cotta and refrigerate for 2 hours or until set.


Notes:

1. You can substitute vanilla bean with vanilla extract. Add 1 tsp extract when the mixture is simmering. If you are using vanilla essence, add 2 tsp.

2. Do not boil the mixture for long time. Just bring to boil and simmer for a minute.

3. I have used canned mango puree for the gelee. You can also use fresh mangoes.

4. Allow the mixture to cool completely before refrigerating. Mango gelee should be completely cooled before pouring into the set vanilla panna cotta layer.

5. Adding lemon juice in gelee is optional, but it gives a tartness which balances the sweetness of the dish.

6. The amount of sugar needed for gelee depends on the sweetness of the mango. So adjust the sweetness accordingly.


Check out more panna cotta recipes cooked by other gourmets @ Radhika's and Anusha's space.


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Chettinad Baby Potato Roast


Baby potatoes roasted with a blend of aromatic spices and lentils/dals



Chettinad cuisine is a famous cuisine from the Chettinad region of Tamil Nadu state in South India. A variety of aromatic spices are used in the preparation of Chettinad dishes. Though the cuisine is mostly well-known for its non-vegetarian dishes, there are few popular vegetarian dishes as well like paniyaram, seeyam, kavuni arisi, kandarappam etc.

Today's recipe is a simple yet spicy and flavorful baby potato roast cooked with aromatic spices. This goes well with rice and South Indian curry like sambar or rasam. I served this delicious potato roast with hot piping parippu rasam and rice - a wonderful combo! 

Ingredients:

Baby potato - 12 to 15
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Asafoetida/Hing - a pinch
Oil - 2 tbsp
Salt - to taste

For masala:
Split urad dal - 1 tbsp
Channa dal - 2 tsp
Whole dry red chillies - 4 to 5
Black peppercorn -  5 to 6

Method:

1. Boil the potatoes and peel them. Keep aside.

2. Dry roast the ingredients under masala until nice aroma comes. Cool and grind to a powder.

3. Heat 1 tbsp oil in a pan and add mustard seeds. When it pops, add hing, turmeric powder, curry leaves and salt. Fry for 30 seconds.

4. Then add the potatoes and fry for 2-3 minutes making sure it gets coated well in the oil.

5. Then add the powdered masala and mix well ensuring masala is well coated on all potatoes. 

6. Add remaining 1 tbsp oil and roast in medium flame till potato gets a light golden crust.

Serve hot.

Notes:

1. My baby potatoes were little big, so I have halved them. You can use normal potatoes also, just cut them into cubes.

2. Potatoes should not be overcooked else they will break while frying.  You can also peel and microwave the potatoes.


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