Tag Archives: Potato

Bread Potato Vada

21 Jun

bread_potato_vada
Bread Potato Vada.

Bread is softened with water and mixed with yogurt and potato mixture. It is then bonded with besan / gram flour and made into small disks. The bread potato vada are then deep fried in oil till golden brown in color. Serve bread potato vada immediately as a tea time snack with ketchup.
Makes: around 8 Bread Potato Vada.

Ingredients:

Brown Bread Slices 4
Potato 1
Besan / Gram Flour 2 Tbsps
Onion 1/2 Small
Plain Yogurt 1 Tbsp
Green Chiles 1 – 2
Cumin Seeds a big Pinch
Salt to Taste
Oil for Deep Frying

Method of preparation:

Wash, halve the potato and boil in water till cooked and soft.
Peel the boiled potato and crumble it.

Remove the crusts of the bread and tear the bread.
Soak the bread in little water for few minutes to soften it up.
Squeeze the water out of the bread.

In a mixing bowl, mix together squeezed bread, yogurt, besan, crumbled potato, onion, green chiles, cumin seeds and salt.
Adjust seasonings if necessary and take a big spoonful of above mixture and form into soft ball and press the ball between palms to form a disk.
Repeat the same with remaining bread potato vada mixture.

Heat oil in a deep fying pan on medium low heat.
Carefully drop the prepared bread potato vada into hot oil.
Repeat the same until surface of the oil is filled up.
Fry the bread potato vada on both sides till golden brown in color.

Once fried, remove the bread potato vada onto absorbent paper.
Repeat the same with any remaining bread potato vada mixture.
Serve bread potato vada immediately as a tea time snack with ketchup.
Notes: Make sure to adjust the temperature where necessary to fry the bread potato vada evenly.

Suggestions: If the bread potato vada is soft inside, put them back into hot oil and deep fried again till crisp outside and cooked inside. If its hard, make sure the mixture is not too tight, adjust with yogurt.
Variations: You can also add coriander leaves or mint leaves to the bread potato vada mixture before deep frying.
Other Names: Bread Potato Vada.

Potato Yogurt Rice

13 Apr

potato_dadhojanam
Potato Yogurt Rice.

Potato is boiled and deep fried. Steamed rice is mixed with fresh yogurt and seasoned with spices. The deep fried potatoes are mixed with yogurt rice as a last step. Serve potato yogurt rice immediately with any pickle if desired.
Makes: around 4 Servings of Potato Yogurt Rice.

Ingredients:

Potato 1 Large
Yogurt 1 1/2 Cups
Steamed Rice 2 Cups
Green Chiles 3 – 4
Ginger 2 inch Piece
Turmeric Powder 1/8 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps + for Deep Frying

Method of preparation:

Remove stems, wash and chop the green chiles into small pieces.
Peel, wash and finely chop the ginger.
Peel and chop the potato into small chunks.
Boil the chopped potato in salted water till they turn soft.
Strain the boiled potatoes and place on the kitchen towel to absorb any remaining water.
Deep fry the boiled potatoes till brown and crisp from outside.
Remove the deep fried potatoes onto absorbent paper.

In a mixing bowl, mash the steamed rice with back of the spoon.
Add the yogurt, turmeric powder and salt to the mixing bowl and mix everything well.
Add a splash or two of fresh water if necessary to the mixing bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and green chiles.
Fry briefly and remove from heat.
Once warm enough, add the above talimpu to the yogurt bowl.
Stir in fried potatoes to the yogurt bowl and serve potato yogurt rice immediately.
Notes: Make sure potatoes are added to yogurt rice just before serving.

Suggestions: Microwave the rice with a splash of water for a minute or two if using leftover steamed rice. Adjust spice with green chiles or red chiles. Use fresh plain thick yogurt if available.
Variations: Check other variations with yogurt here.
Other Names: Potato Yogurt Rice.

Masala Potato

11 Jan

masala_potato
Masala Potato.

Potatoes are boiled and peeled. They are then chopped into big pieces and cooked in freshly ground poppy seeds coconut paste. The curry is finished with garam masala and cilantro. Serve masala potatoes with steamed rice or with roti or with pulao etc…
Makes: around 4 Servings of Masala Potato.

Ingredients:

Potato 3 Medium
Tomato 1 Small
Onion 1 Small
Ginger Garlic Paste 1/2 tsp
Green Chiles 2 – 3
Plain Yogurt 6 Tbsps
Poppy Seeds 1/2 tsp
Grated Fresh Coconut 3 Tbsps
Turmeric Powder a big Pinch
Garam Masala Powder 1/4 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cloves 2
Cardamom 1
Bay Leaf 1
Oil 2 tsps

Method of preparation:

Boil the whole potatoes in water till they are just soft.
Strain the potatoes, peel and dice them.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash and chop tomatoes into big chunks.
Wash and roughly chop cilantro leaves.

Grind poppy seeds into fine powder using a grinder.
Add the coconut and yogurt and grind again into smooth paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced onion and green chiles.
Fry briefly, stir in potatoes, turmeric and salt and fry till potatoes start to change color.
Add ginger garlic paste and tomatoes and fry briefly.
Then stir in ground poppy seeds coconut paste and few tablespoons of water if necessary.
Cook on low flame till oil separates and then stir in garam masala powder and cilantro.
Remove from heat and serve masala potatoes with steamed rice or with roti or with pulao etc…
Notes: Make sure potatoes are boiled well.

Suggestions: Adjust spice with green chiles.
Variations: Check other potato recipes here.
Other Names: Masala Potato.

Sesame Potatoes

26 Nov

sesame_potatoes
Sesame Potatoes.

White Sesame seeds are toasted and ground into powder with dried red chiles. Potatoes are peeled and fried in oil till golden brown in color and finished with sesame seeds powder. Serve sesame potatoes with steamed rice.
Makes: around 3 Servings of Sesame Potatoes.

Ingredients:

Potatoes 2 Large
Sesame Seeds 4 Tbsps
Whole Red Chiles 1 – 2
Salt to Taste
Curry Leaves 10
Oil 1 Tbsp

Method of preparation:

Peel, wash and chop the potatoes into small cubes.
Heat a pan on low heat, add sesame seeds.
Fry till the sesame seeds change to light brown in color.
Remove from heat and add broken red chiles and fry briefly to crisp them up and remove from heat.
Grind red chiles and salt into fine powder, then add the sesame seeds and grind again into powder using a spice grinder.

Heat oil in a pan, add chopped potatoes and fry on medium flame for around 8 minutes.
Keep stirring occasionally to avoid burning.
Stir in curry leaves and fry for another minute or two until potatoes turn golden brown on all sides.
Stir in sesame seeds powder and remove from heat.
Serve sesame potatoes with steamed rice.
Notes: Make sure potatoes are fried well before adding the powder.

Suggestions: Adjust spice with red chiles or add red chili powder along with sesame powder if necessary.
Variations: Check other variations with potatoes here.
Other Names: Sesame Potatoes.

Tiny Roasted Potatoes

20 Sep

tiny_roasted_potatoes
Tiny Roasted Potatoes.

Peewee potatoes are washed and roasted in oil using a heavy bottomed vessel. They are then finished with garlic, fresh fenugreek leaves and spice powders. Serve tiny roasted potatoes with steamed rice. Click to learn about Fingerling Potatoes .
Makes: around 4 Servings of Tiny Roasted Potatoes.

Ingredients:

Pee Wee Mix Potatoes 1 Pkt
Fresh Fenugreek Leaves 1 Cup Packed
Coriander Powder 1 Tbsp
Red Chili Powder 1/2 tsp
Garlic 3 Cloves
Fresh lemon Zest 1 big Pinch
Salt to Taste
Oil 1 1/2 Tbsps

Method of preparation:

Wash the fingerling potatoes and pat them dry.
Separate fenugreek leaves and thoroughly wash them.
Peel and slice the garlic cloves.

Heat oil in a dutch oven or a heavy bottomed vessel on medium heat.
Add fingerling potatoes and cook covered for around 8 minutes or until potatoes are soft when pierced.
Make sure to shake the pot occasionally to avoid potatoes sticking to bottom of the pan.
Uncover stir in garlic and fenugreek leaves.
Fry for around 2 minutes until fenugreek leaves wilt and garlic changes color a bit.
Remove the pot from heat, stir in coriander powder, red chili powder, lemon zest and salt.
Serve tiny roasted potatoes with steamed rice.
Notes: Make sure potatoes are cooked right.

Suggestions: Adjust spice with red chili powder or add sliced green chiles along with garlic cloves.
Variations: You can also use coriander leaves or mint leaves in place of fenugreek leaves if you desire.
Other Names: Tiny Roasted Potatoes.