Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

Friday, January 17, 2020

Simple Green Gram Curry

This Green Gram Curry is a simple and yummy curry. This curry goes well with all the main dishes.
We do prepare this Green Gram Curry very often,


As I said it is easy, simple, quick and needs very minimum ingredients.
I have used Green Gram /Whole moong, tomatoes, garam masala, rasam powder.
I prepared this curry for having Kuhbz a type of roti. This Kahbz or Kubz is brought all the way from Dubai by our close friend Pushpa Talitaya. This is a bring back memory of eating Kuhbz after some years.
Kuhbz is normally baked in clay oven and it is the traditional dish from Middle easy, Iran, Lebanon.

No Onion or No Garlic Dish.


Let us see the recipe now :

Things needed :

To Cook
Whole moong/Green Gram : 1 Cup
Tomatoes : 2 to 3
Potatoes : 2 (Medium sized)
Methi Seeds : 1/4 tsp
To Add :
Garam Masala Powder : 1/2 Tsp
Rasam Powder : 1 Tsp
Green chilly : 2
Ginger : An inch
Salt : As required
Butter ; 1 Tbs
To Season :
Cooking Oil : 1 Tablespoon
Jeera /Cumin Seeds : 1/2 Tsp
Mustard seeds : 1/2 Tsp
Jeera /Cumin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8

Method :

1. Wash and soak whole moong for 4 to 5 hours or you can cook them without soaking.
2. Wash and cut tomatoes, green chilly, coriander leaves and curry leaves.
3. Wash and peel off ginger outer layer and grate ginger and keep it aside.
4. Wash and cut potatoes with its skin and keep it aside.
5. Keep a pressure cooker on the fire and put whole moong, cut potatoes, slit green chilly and 1/4 tsp of methi seeds.
6. Add required water and cook it for 6 to 8 minutes. Leave it for cooling.
7. Keep a pan on the fire and heat. Add a tablespoon of cooking oil, mustard seeds.
8. Let it splutter. Add jeera and curry leaves. Add cut tomatoes, Grated ginger and fry nicely.
9. Add garam masala powder and rasam powder. Add little turmeric powder.
10. Stir nicely and add required salt. Add cooked moong and potatoes.
11. Add required water and cook nicely for 3 to 4 minutes. Stir in between.
12. Shift the ready Green Gram curry to a serving dish, add cut coriander leaves and butter.
13. Serve with rotis, chapatis, poori or even dosas.
14. We had this Green Gram Curry with Kabz, a type or roti You get in Dubai.

Note : 

Soaking whole moong helps the moong to cook well and good nutritious too. Adding more spices is optional. Adding butter is optional. Adding more chilly is optional. Soaking whole moong is optional. You can cook whole moong without cooking also.
Time : Soaking time 4 hours + cooking time 30 minutes.
Serves : 3 to 4.

Thursday, August 29, 2019

Sweet Potato Saagu/Curry

Sweet Potato is one of the yummy vegetable that I love to use it in varieties of dishes. Here we go with another dish done, using sweet potato. The sweetness in sweet potato adds to the taste and you don't need to add extra sugar/jaggery or any form of sweetness.


Saagu /Curry done to eat with Pooris. Yep, you need some thing yummy to have hot hot fluffy Pooris.
I have used Sweet Potatoes, potatoes, carrots as vegetables and some spices to add the taste and health.
As usual I have not added any onions or garlic to this Yummy Sweet Potato Saagu/Curry. This saagu is one of the yummy side dish which goes well with chapatis, dosas, rotis idli, plain rice etc.

No Onion and No Garlic Curry.

Let us see the recipe now :

Ingredients :

To Cook :
Sweet Potato : 2 Medium sized
Potato : 2 Medium sized
Carrots : 2 Medium sized
To grind :
Fresh grated coconut : 1 Bowl /4 to 5 tbs
Green chilly : 2 to 3 (mild spices)
Jeera /Cumin Seeds : 1 Teaspoon
Coriander Seeds : 1 Teaspoon
Coriander leaves : 1 Handful
Ginger : An inch
Seasoning :
Cooking Oil : 2 Tsps
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 6 to 8
Ingh : A little
To Add :
Salt : As required.

Method :

1. Wash and remove the outer layer of sweet potatoes, potatoes and scrape out carrots outer layer.


2. Wash ginger and remove the outer layer. Wash it again and cut into pieces.
3. Cut the vegetables into small and put it in a cooker and cook. Let it cool.
4. Grate coconut and grind it with jeera/cumin seeds, green chilly, an inch of ginger, coriander leaves and coriander seeds.

5. Keep  the cooked vegetables on the fire and add salt. Mix it well and cook for a minute.


6. Add ground coconut spice mixture, and little turmeric. Mix it well and cook it for 2 to 3 minutes.


7. Shift the ready Sweet Potato Saagu to a serving dish and add jeera , ingh, curry leaves seasoning.


8. Mix it well and serve it with Hot poori or choice of your main dish.

Time : 30 Minutes.
Serves : 3 to 4.

Wednesday, July 24, 2019

Cow Peas Cutlet

Cow Peas Cutlet is an easy dish and if you already cooked the pea it is still easy.☺
I had some cow pea cooked in the after noon and that came as handy when I thought of preparing some yummy cutlets.


Let us straight go to the recipe Now : I do not use so much varieties of spices. It is always simple and quick. 💟

Things You need :

Cooked Cow Peas : 1 Bowl
Aloo / Potatoes : 2 to 3
Bread : 3 to 4 Pieces.
Green chilly : 2
Ginger : An inch
Coriander leaves : 1 Tablespoon
Garam Masala : 1/2 Teaspoon
Jeera /Cumin seeds ? 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon
Cashew pieces : 1 Tablespoon
Salt : As required
Chiroti Rava /Thin variety of Semolina : 2 to 3 Tablespoon
Oil : 2 to 3 Tablespoons

Method :

1. Wash coriander leaves, green chilly and cut into small.
2. Cut bread pieces into small and crush them into powder form. You can use mixer to powder it.


3. Wash ginger and take out the outer layer, wash it again and grate it.
4. Peel off the skin of potatoes and smash it nicely.
5. Now put powdered bread crumbs, smashed potatoes, boiled cow peas, cut coriander leaves, cut green chilly, grated ginger, salt, garam masala, jeera powder, chilly powder, cut cashews.


 6. Mix all the ingredients nicely and prepare the dough.
7. Divide the cutlet dough into small portions.
8. Keep dry chiroti rava in a bowl.
9. Keep dosa pan on the fire and heat.
10. Take a small portion of cutlet dough and make as a ball. Slightly press and give a desired shape to it.

11. Just dip lightly in chiroti rava both sides. Place the cutlet on hot tava.


12. Put a teaspoon of oil around the cutlet. Cook till it turns golden brown.


13. Turn the other side and cook. Add some oil while cooking.


14. Now Hot cutlets are ready to serve.


15. Cook the remaining cutlets the same way.

Note :

Do not over cook potatoes. Drain all the water from cooked cow pea and use only the peas.
Adding more spices is optional. Adding more oil while cooking is optional. You can also shallow fry these cutlets. Adding onions or garlic is optional.
Time : 30 to 40 Minutes.
Serves : 2 to 3. 

Wednesday, June 26, 2019

Simply Aloo Samosa

Samosa is one of the street food and is very famous all over the world. Samosa is filled with varieties of  vegetables, dals, potatoes and onions. Even sweet Samosas are also available is yummy to have spicy or sweet samosas at any time of the day. Samosas goes well with a cup of hot coffee/chai or even juices. Here I have tried aloo filled small samosas and of course it is in a healthy way.

" Healthy way " is a good word to use because I have used wheat flour and small chiroti rava/semolina for the covering and the potatoes are cooked as dry curry and then it is used. They are cooked with very little oil and then used water to get it soft. I have used very less spice and made the samosa as small. Even the elderly people can also have these samosas and enjoy their day. We can pack it for kids for their school snack box. You can take it for travelling and the ladies to their kitty party.
Let us see the recipe Now :

Things Needed :

To stuff :
Potato Dry Curry : 1 Bowl.
For the outer layer/Cover 
Chiroti Rava/Semolina : 2 Cups
Jeera/Cumin Seeds : 1/2 Tsp
Salt : As required
Ghee : 1 Tablespoon
Oil : To Fry : 1 Cup

Method :

1. Take a big bowl. Add rava. Add salt, jeera/cumin seeds and ghee.


2. Mix all the ingredients nicely and prepare the dough. (Poori dough consistency).

3. Divide the dough into small portions. Take a small portion and roll it.


4. Cut the rolled chapati into half.
5. Take the cut portion and put it on your palm.


6.Make a triangle shape and press the edge. Fill in 1 tbs of potatoes.


7. Bring the sides on the top together and press it and bind the two sides very tightly.


8 Arrange the potato stuffed samosas in a plate /tray.
9. Keep a small frying pan and put oil. Heat it. Let the flame be low now.
10. Fry potato filled Samosas one by one on low and medium flame. Fry on both sides.


11. When you fry on low flame Samosa turns crispy.


12. Serve with the side dish you have prepared. We had it with Mango - Carrot Sweet and Sour Curry.

Note :

Fry samosa in low and medium flame to get them crispy. Adding ghee makes the samosa crispy.
Do not add more ghee, it might absorb more oil while frying.
The samosa size can be big/small.
Time : 30 Minutes.
Serves : 10 to 12 Samosas.

Simple Aloo Jeera Dry Curry

Aloo / Potato is one of my favourite vegetable and I do feel many will join me and say Hurry .
Here is a simple Aloo / Potato dry curry, it is very easy to prepare and enjoy as one of the side dish.

Lets see the recipe now:

Ingredients :

To Cook :
Aloo/Potatoes : 2 to 3
To Season :
Mustard Seeds : 1/2 Teaspoon
Pepper pods : 4 to 5
Jeera /Cumin seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6
To Add :
Red chilly Powder : 1 Teaspoon
Coriander Leaves : 1 Handful.
Salt : As required
Cooking Oil : 1 Tablespoon

Method : 

1. Wash and peel off the skin of potatoes.
2. Cut them as you desire. (cut as thin pieces). Put it in bowl of water and wash it nicely.
3. Wash curry leaves and coriander leaves and cut into small pieces.
4. Crush pepper and keep it aside.
5. Now keep a pan on the fire and heat. Add oil and mustard seeds. Add a pinch of asafoetida.
6. Let mustard seeds splutter. Add curry leaves and Jeera. Let it fry for 5 seconds.
7. Add cut potatoes and stir slowly. Let all the ingredients mix it well.
8. Add crushed pepper pods. Add 1/2 glass of water and cook till it turns soft. (Not very soft).
9. Add required salt and chilly powder once the potatoes are cooked.
10.Let it cook on low flame for 2 minutes. Mix it nicely once again.
11. Let all the moisture disappear. Shift the curry to a serving bowl.





12. Add cut coriander leaves and serve as one of the side dish.

Note :

Add water little by little so that potatoes will not be overcooked. Adding more oil is optional.
Cook on low flame. Adding jeera and pepper helps the food to be digested easily. Cook on medium and low flame to get good dry palya. It you feel the water is excess then increase the flame and the water evaporates quickly. Be careful while cooking on high and medium flame. Palya might get burnt if you do not see at times.
Time : 15 Minutes.
Serves 2 to 3.
The Next recipe is Samosa from this Potato Dry Curry.

Wednesday, May 22, 2019

Harka - Moong Patties

Harka Patties ar simple food and Patties are prepared using left over Harka Uppittu.



Just thought of doing some thing using the left over Harka/Kodo Millet Uppittu. It was raining and crave for some fried or shallow fried Patties came into mind. The left over Uppittu in fridge took the shape of patties. It turned as some thing yummy bit spicy and tasty Patties.
I have used 1 boiled potato, garam masala, jeera powder, coriander leaves and a small quantity of cashew pieces.
Let us see the recipe now :

Things Needed :

Harka - Mong Uppittu : 2 Cups
Boiled Potato : 1
Garam Masala : 1/2 Tsp
Jeera /cumin seeds powder : 1/2 Tsp
Chilly Powder : 1/2 Tsp
Cashew Pieces: 2 Tsp
Salt : If required
Oil : 3 to 4 Tbs

Method :

1. Take a big bowl. Put Kodo / Harka Millet Uppittu , add garam masala, jeera powder. Add cashew pieces.

2. Add washed and cut coriander leaves and boiled potato. ( Peel off its cover before you add).
3. Add little salt and mix all the ingredients nicely.
3. Divide the mixture into small quantity. Take a small portion and pat it on your palm.
4. Keep a pan on the fire and heat. Sprinkle some oil on top.
5. Place the patties on hot tava and cook till it turn as golden brown. Sprinkle some oil on the top and turn the other side and cook.


6. Harka Moong Patties are ready to serve. Serve with your favourite side dish like ketch up or sweet and hot chutney.

Note :

Adding boiled potato helps to bind the mixture. Adding garam masala is optional. You can use chilly powder, jeera powder and daniya powder instead. Adding more oil is optional. Adding any other vegetable like carrots and beans is optional.
Time : 10 Minutes
Serves : 2 to 3 

Link for Harka - Moong Uppittu :
https://nsomayaji.blogspot.com/2019/05/kodo-millet-moong-kadubu-uppittu.html   

Sunday, April 21, 2019

Mooli - Aloo Parota

Mooli/Radish and Potatoes are good combination for making parata/parota. The Parata is taste yummy and is filled with nutritious and potatoes provide energy. Kids will definitely love to have this  soft Mooli - Aloo Parota for any time of the day.

Let us see some benefits of having Jeera /Cumin Seeds in our diet.

Jeera /Cumin Seeds promotes digestion. Cumin seeds are rich in iron. It is filled with antioxidant properties and they help to protect from free radicals. Jeera is good for controlling diabetes. Cumin seeds help to improve blood cholesterol.  They fight against inflammation. It boost immunity to our body. Takes good care of skin and hair. It prevents anemia and good for bone health.It helps in relaxing and good sleep. It has the qualities of antifungal, antimicrobial properties and it helps  in natural way of healing. It is good for improving our memory.
It is very easy, quick, simple and healthy. You can have them with pickle /Chutney powder/curd Coriander leaves chutney. Choice is yours.
You can pack this Mooli - Aloo Parota to kids snack or lunch box. You can also take it for travelling.
It is good for breakfast and also for dinner or brunch.
Remember 
Eating spices will certainly damage your liver .Eating less spice helps you to stay healthy. 

NO Onion or NO Garlic is used here in this Mooli - Aloo Parota.
Let us see the recipe now :

Things Needed :

Radish : 2 Medium sized
Aloo/ Potato : 2 to 3 /Small ones
Jeera Powder/Cumin Seeds Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Coriander leaves : 1 Handful /3 to 4 Tablespoons
Salt : As required
Oil : 3 to 4 Tablespoons
Wheat flour : 3 Cups

Method :

1. Wash and boil potatoes in pressure cooker  and remove its outer layer after it cools.
2. Wash and scrape out the skin of mooli / radish and grate it and keep it aside.


3. Now take a big bowl, add grated mooli, boiled potatoes and mix it well. Smash potatoes nicely.


4. Add wheat flour, salt, chilly powder and cumin powder/jeera powder. Mix all the ingredients and prepare parota dough. Use of water only if requires.


5. Add a tablespoon of oil and kneed the dough well. Let it rest for 5 minutes.
6. Divide the dough in small portions and make as ball.
7. Keep little dry wheat flour in a small bowl.

8. Take a small portion of the dough and dip in dry wheat flour and roll it with a chapati roller.
9. Keep a pan on the fire and heat.


10. Put rolled parota on the hot pan. Sprinkle little oil on the top.
11. Cook for a minute and turn the other side and cook.


12. Parota is ready to serve.
13. Repeat the same and prepare remained parotas.


14. Serve with your choice of side dish. We had it with curd, chutney powder and pickle.


Note :

Use of water should only if required. Radish and boiled potatoes do contain water. So first mix the flour nicely with grated radish and boiled and smashed potatoes. You can prepare parotas as soon as you prepare the dough. Adding ghee instead of oil is optional. I have added oil. Adding more chilly powder is optional. Adding more spice is not good for health. Use of more oil to prepare parotas is optional.
Time : Preparation 15 minutes.
Preparing parota 15 minutes : Total time 30 minutes.
Serves : 3 to 4.



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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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