Potato pepper fry

Ingredients

• Potatoes - 4
• Ginger garlic paste - 1 1/2 tbsp
• Pepper corns - 2 tbsp
• Curry leaves - 1 sprig
• Salt to taste
• Oil as required

Method

• Boil the potatoes with salt. Drain the water when its done. Add some cold water. Then peel the skin and cut them into small cubes.
• Coarsely grind the pepper corns.
• Heat oil to the pan on low flame. Add ginger garlic paste and sauté till the oil separates.
• Now add pepper, curry leaves, salt and the potatoes. Mix slowly till it gets coated.
• Increase the flame to medium and allow the potatoes get roasted.
• It may take 10-15 minutes. Mix it every 3-4 minutes till its done. Serve it as a side dish for rice.

Tips for the recipe - Boil the potatoes & then cut them into cubes. This will help the pepper masala to get nicely coated with the potato.

Potato fry or cutlet

Ingredients (group I)

• Potatoes - 2 big size (chopped lengthwise)
• Onion - 1
• Mustard & urad dal - 1/2 tsp
• Tomato - 1
• Curry leaves - few
• Chilly powder - 1 tsp
• Salt to taste
• Oil for deep frying

To grind(group II)

• Garlic - 4
• Ginger - equal to garlic
• Aniseed - 1 1/2 tsp
• Cinnamon - 1/2 - 3/4 inch
• Cloves - 4
• Cardamon - 2
• Coconut - 1 tbsp

Method

• Grind the group II ingredients & keep it aside.
• Half boil the potatoes & transfer it to the tissue towel, so that the moisture is absorbed. Then deep fry them.
• In the wok pan add some more oil & put it on high medium flame.
• Then through some mustard & urad dal. Add curry leaves & onions. Fry till the onions turn slight brown color.
• Now add tomatoes, chilly powder & salt.When the tomatoes turns mashy, add the grind masala & mix well.
• Slowly add the potatoes & mix gently. Reduce the flame to medium & keep mixing every 5 mints.
• Remove from the flame, when you see some oil from the sides.

Tips for the recipe - This fry requires 2 or 3 spoons of more oil. For this recipe & i normally dont put the potatoes in the tissue towel after deep frying it(to remove the excess oil). I just directly put them in to the masala, since this requires oil. Instead of potatoes, you can also add plantains. You can chop them into cubes or 1/4 inch round slices.

Masala Dosai II

              

       In this type of masala dosa, red chilly chutney is not spread on the dosa like Spicy Masala Dosai I. This masala itself includes spices & tastes different than the plain potato stuffing.

Ingredients

• Fermented dosa batter - 2 cups

Potato stuffing

• Potato - 2 medium size (boiled & mashed)
• Onion - 1 medium size
• Tomato - 1 medium size
• Cumin - 1/2 tsp
• Aniseed - 1/2 tsp (crushed)
• Ginger-garlic paste - 1 tsp
• Mustard & urad dal - 1/2 tsp
• Curry leaves - few
• Green chillies - to taste
• Sambhar powder - 1 tsp or to taste
• Pepper corns - 1 tsp (crushed & not powdered)
• Coriander leaves - few
• Oil - as required
• Salt to taste

Method

• Heat oil in kadai, on high medium flame.
• Splutter mustard, urad dal, cumin seeds & aniseeds one by one.
• Add the ginger-garlic paste & fry till the oil separates.
• Add onions, green chillies, curry leaves and fry till it becomes light brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add sambhar powder, turmeric powder & salt.
• Fry for 1 minute.
• Now add the potato & mix well.
• Then add the crushed pepper & coriander leaves & mix well.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Drizzle some oil & cover the dosa for few seconds.
• Now remove the lid & spread the potato stuffing.
• Fold the dosa to cover the stuffing & serve it with coconut chutney.

Spicy Masala Dosai I

Ingredients

• Fermented dosa batter - 2 cups

Red chilly chutney (group I)

• Red chillies - 10 long variety
• Garlic  - 2
• salt to taste

Potato masala (group II)

• Potato - 3 medium size (boiled & mashed)
• Green chillies - 4 (chopped)
• Onions - 2 medium size (chopped lengthwise)
• Curry leaves - few
• Mustard & urad dal - 1/2 tsp
• Channa dal - 1 tsp
• Turmeric powder - few pinches
• Coriander leaves - few
• Oil - 1 tbsp
• Salt to taste

Method

• Grind group I chutney ingredients together to make a spicy chutney.
• Heat oil in the pan & splutter mustard seeds.
• Add urad dal & channa dal.
• Then add chillies, curry leaves & onion. Fry for few minutes.
• Add salt & turmeric powder.
• Also add the mashed potato & mix well.
• Sprinkle some water & continue mixing.
• Add coriander leaves & remove from fire when it reaches the desired consistency.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Drizzle some oil & cover the dosa for few seconds (or you can flip the dosa & cook both the sides).
• Now remove the lid & apply a very thin layer of red chilly chutney on the dosa.
• Then spread the potato stuffing in the center of the dosa.
• Cover the stuffing by folding the dosa like a triangle.
• Serve it with coconut chutney.

Potato fry (mint & coriander flavored)

Ingredients

• Potato - 1 large
• Ginger-garlic paste - 1 tsp
• Mint leaves - handful
• Coriander leaves - handful
• Green chillies - 3 (adjust)
• Curry leaves - few
• Coriander powder - 1/4 tsp
• Turmeric powder - a pinch
• Lemon juice (optional) - few drops
• Mustard & urad dal - 1/4 tsp
• Oil - 2 tbsp
• Salt to taste
• Few mint or coriander leaves for garnishing

Method

• Boil the potato with some salt & cut it into medium size cubes.
• Grind together & make a paste of mint leaves, coriander leaves & green chillies by adding some water.
• Heat 1 tbsp of oil in the pan & splutter mustard & urad dal.
• Add ginger-garlic paste & fry till the oil separates.
• Add onions & fry well on medium flame. Add salt.
• Now add the mint paste & fry for 1 or 2 minutes.
• Add the potatoes, turmeric powder, coriander powder & mix gently.
• Reduce the flame to low medium. Stir occasionally & add the remaining oil if necessary.
• Fry the potatoes till it becomes dry.
• You can add little lemon juice if you wish.
• Garnish it with coriander or mint leaves.
• Serve it with roti or rice.

Tips for the recipe - This mint flavored potato can be also used as a stuffing for puff pastries, samosas, bread sandwich and so on. If you are preparing this recipe for stuffing then just slightly mash the potatoes, so that it becomes a perfect filling.

Stuffed Kara Paniyaram

Ingredients

• Potato Stuffing
• Idly rice - 1 cup
• Split urud dhal - 1/4 cup
• Fenugreek - 1 tsp
• Poha - 1/4 cup
• Salt to taste.

Method

• Click here for the preparation of the potato stuffing.
• Soak rice, urad dal, poha & fenugreek separately in water for at least 5 hours.
• Boil the poha & grind it with the rice. Do not add too much of water.
• Grind fenugreek & urad dal together to smooth & fluffy.
• Add salt & mix it together with the rice batter.
• Leave it over night for fermentation, at room temperature.
• Now the batter is ready.
• Heat the paniyaram moulds with some oil.
• Fill 1/2 of the moulds with the batter.
• Now place little amount of the stuffing, in the batter.
• On top of it, pour the batter again to cover the stuffing completely.
• Simmer the flame & allow it to cook till the bottom layer becomes brown in color.
• Turn the paniyaram to cook both the sides evenly.

Tips for the recipe - You can make any kind of stuffing. The only concern is the stuffing should be tight enough to hold its shape, when it is placed in the batter. Adjust the quantity of the potato masala stuffing, according to the quantity of the batter prepared.

Spicy Potato Masala

Ingredients

• Potato - 2 medium size (Chopped into medium size cubes)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Tomato - 1 medium size(chopped)
• Ginger & garlic paste - 1 tsp
• Shambhar powder - 1/4 or 1/2 tsp (use according to the spice level)
• Chilly powder - 1/4 or 1/2 tsp (use according to the spice level)
• Turmeric powder - 1/2 tsp
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp
• Lemon - few drops(optional)
• Coriander leaves - 2 tbsp(chopped)
• Oil - 2 tbsp
• Salt for taste

Method

• Boil the potatoes with salt & 1/4 tsp of turmeric powder & keep it aside.
  
• Heat oil in kadai, on high medium flame.
• Splutter mustard, urad dal & curry leaves one by one.
• Add the ginger-garlic paste & fry till the oil separates.
• Add onions and fry till it becomes light brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add sambhar powder, chilly powder, turmeric powder & salt.
• Fry for 1 minute.
• Now add the potato & mix well.
• Slightly mash the potato using the spatula or the potato masher.
• Do not mash the potato completely. slightly press it for few times.
• Add few drops of lemon juice, coriander leaves & mix well.
• Serve it with roti or rice.

Tips for the recipe - Chilly powder & sambhar powder can be used at the ratio of 1;1 for good taste. Some times the tomatoes may be sour. In such case you can avoid adding the lemon drops.If you feel like having more sour taste, then you can add more lemon juice.

Brinjal & Potato Poriyal

Ingredient

• Brinjal - 6 nos(Chopped lengthwise)
• Potato - 1 big (Cubed)
• Onion - 1/2 medium size onion (Chopped)
• Curry leaves - 1 spring
• Mutard & Urad dal - 1/2 tsp
• Sambhar powder - 1 or 2 tsp
• Coconut - 2 tbsp
• Garlic - 6
• Red chillies - 2
• Oil - 2 tbsp
• Salt for taste

Method

• Add 1/4 cup of water to the potato & brinjal.
• Cook the vegetable on low flame by adding Salt, sambhar powder & 4 crushed garlic.
• Completely cook the vegetable till it absorbs all the water.
• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, curry leaves & red chilies one by one.
• Add onions, remaining garlic (crushed), salt and fry till it becomes brown in color.
• Now add the vegetable and fry well.
• Finally add the coconut & mix well.
• Remove from heat & serve hot.

Tips for the recipe - Select small & tender brinjals for good taste.