Tag Archives: Potato

Papad Potato Chaat

28 Aug

papad_potato_chaat
Papad Potato Chaat.

Potatoes are boiled, peeled and mashed with spices. Chopped onion, potato mixture and herbs are layered on roasted papad along with chaat masala powder. Serve papad potato chaat immediately.
Makes: 2 Servings of Papad Potato Chaat.

Ingredients:

Peppercorn Papad 2
Potato 2 Small
Onion 1
Roasted Peanuts 1 tbsp
Lemon Juice 1 Tbsp
Cilantro few sprigs
Red Chile Powder few Pinches
Chaat Masala 1/2 tsp
Cumin Powder a Pinch
Nylon Sev 4 Tbsps
Salt to taste

Method of preparation:

Wash and halve the potatoes.
Boil the potatoes in water for around 15 minutes or until it is cooked.
Peel and mash the potato and keep aside.

Peel and finely chop onion.
Clean and finely chop cilantro.

In a mixing bowl, mix together mashed potato, half of chaat masala, cumin powder, onion, roasted peanuts, cilantro, lemon juice and salt.
Place the papad in microwave for half a minute.

In a serving plate, place the roasted papad.
Layer the roasted papad with potato mixture and few tablespoons of sev.
Sprinkle chaat masala and red chile powder.
Garnish with cilantro and serve papad potato chaat immediately.
Notes: Make sure to roast the papad just before serving.

Suggestions: Make sure to adjust red chili powder and lemon juice according to your preference.
Variations: Check other papad recipes here.
Other Names: Papad Potato Chaat.

Potato Onion Masala Fry

1 Aug

potato_onion_masala
Bangala Dumpa Ulliapaya Masala Vepudu.

Potatoes are peeled and cubed. They are then fried in oil along with spices and onion. Freshly toasted spices are ground into powder and added to the potato fry as a finishing step. Serve potato onion masala fr with steamed rice or with roti.
Makes: around 4 Servings of Potato Onion Masala Fry.

Ingredients:

Potatoes 4 Medium
Onion 1 Large
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to Taste

Masala:

Cinnamon 1/2 inch Stick
Coriander Seeds 2 Tbsps
Star Anise 1/2
Clove 1

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 Tbsps

Method of preparation:

Peel and chop potato into small cubes.
Peel and dice the onion.
Toast all the masala ingredients until aromatic and grind into fine powder using a spice grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped potato.
Fry till potato turns just soft and starts to brown around the edges.
Add the onion and fry again on medium flame till onions start to turn golden in color.
Stir in the ground masala powder, turmeric powder and salt.
Remove from heat and add red chili powder.
Serve potato onion masala fr with steamed rice or with roti.
Notes: Make sure not to burn any of the ingredients while frying.

Suggestions: I used red skin Idaho yellow potatoes. Choose potatoes that don’t crumble easily.
Variations: Adjust spice with red chili powder or with red chillies.
Other Names: Potato Onion Masala Fry, Bangala Dumpa Ulliapaya Masala Vepudu.

Cluster Beans Potato Fry

2 Jul

cluster_beans_potato
Goru Chikkudu Alu Gadda Vepudu.

Cluster beans / Guar is chopped up and boiled till soft. They are then briefly cooked in oil along with potato and whole spices. Cluster beans fry is finished with powdered spices. Serve cluster beans potato fry over plain steamed rice or with roti.
Makes: around 4 Servings of Cluster Beans Potato Fry.

Ingredients:

Cluster Beans 1 1/2 Cups (Chopped)
Potato 1 Medium
Red Chili Powder 1/2 tsp
Turmeric Powder 1/8 tsp
Curry Leaves 3 – 4
Garllic 2 Cloves
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
Oil 2 tsps

Method of preparation:

Wash, remove little bit of both ends and chop cluster beans into small pieces.
Bring to boil around a cup of water in a sauce pot, add cluster beans and salt.
Boil till cluster beans change color and turn soft but whole.
Strain the boiled cluster beans and keep aside.

Peel, wash and finely chop the potato.
Wash and tear the curry leaves.
Peel and crush the garlic cloves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add crushed garlic, chopped potato and curry leaves.
Fry till potato turns golden brown in color.
Stir in boiled cluster beans and fry for around 3 minutes to evaporate most of the excess moisture and to let cluster beans fry a bit.
Remove from heat and stir in red chili powder, turmeric powder and salt.
Serve cluster beans potato fry over plain steamed rice or with roti.
Notes: Make sure not to over boil the cluster beans.

Suggestions: If cluster beans are not cooked well once removed from the boiling water, cook covered in the pan with a splash of water till done before adding the spice powders.
Variations: You can also add a pinch of garam masala along with red chili powder if you wish.
Other Names: Cluster Beans Potato Fry, Goru Chikkudu Bangala Dumpa Vepudu.

Bitter Gourd Potato Fry

21 Jun

bittergourd_potato_fry
Kakarakaya Bangala Dumpa Vepudu.

Bitter gourd and potato are chopped into small pieces and fried in oil till cooked. The bitter gourd potato fry is finished with spice powders. Serve bitter gourd potato fry with steamed rice and dollop of ghee or with roti.
Makes: around 2 Servings of Bitter Gourd Potato Fry.

Ingredients:

Bitter Gourd 1 Medium
Potato 1 Medium
Green Chiles 2
Coriander Powder 1/2 tsp
Turmeric Powder a big Pinch
Cumin Seeds a big Pinch
Dalia 1 Tbsp
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Lightly scrape, wash, remove ends and chop bitter gourd into small pieces.
Peel, wash and chop potato into small pieces.
Grind dalia into fine powder and keep aside.

Heat oil in a pan, add cumin seeds and chopped bitter gourd.
Fry for few minutes, add the chopped potato.
Fry till bitter gourd changes color and is cooked and potato turns golden brown.
Add chopped green chiles in the middle of the pan and fry for half a minute and mix with the fry.
Stir in coriander powder, turmeric powder, dalia powder and salt.
Remove from heat and serve bitter gourd potato fry with steamed rice or with roti.
Notes: Make sure bitter gourd and potato are cooked well.

Suggestions: Adjust spice with green chiles.
Variations: You ca also add red chili powder for extra spice.
Other Names: Bitter Gourd Potato Fry, Kakarakaya Bangala Dumpa Vepudu.

Bhendi Alu Fry

19 Jun

bhendi_alu_fry
Bendakaya Bangala Dumpa Vepudu.

Bhendi / Lady’s finger is chopped up and fried in oil along with spices and chopped potato. Once throughly fried, powdered spices are added as a fiinshing step. Garnish the bhendi alu fry with cilantro and serve with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bhendi Alu Fry.

Ingredients:

Okra / Lady’s Finger 20 – 25
Potatoes 1 Medium
Red Chile Powder 1/2 tsp
Coriander Powder 1 tsp
Turmeric Powder a big pinch
Cilantro few Leaves
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 3 tsps

Method of preparation:

Wash thoroughly and pat dry okra.
Remove both ends and chop okra into 1 inch pieces.
Peel and chop potatoes into small cubes.
Wash and finely chop cilantro leaves.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When dal changes color, add chopped potatoes and fry for a minute.
Stir in chopped bhendi /okra and fry for around 5 – 8 minutes or until bhendi turns brown around the edges.
Lower the flame if necessary to let the okra cook before it turns brown.
Once potato and lady’s finger are cooked and starts to turn brown around the edge, stir in coriander powder, turmeric powder and salt.
Mix well and remove from heat, stir in red chile powder.
Remove onto a bowl and garnish the bhendi alu fry with cilantro and serve with steamed rice and dollop of ghee.
Notes: Make sure bhendi and alu are cooked well.

Suggestions: If bhendi or alu is not cooked well, cook covered for a minute before frying uncovered.
Variations: Check other okra recipes here.
Other Names: Bhendi Alu Fry, Bendakaya Bangala Dumpa Vepudu.