baby potato fry / spicy baby potato / roasted baby potato

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Spicy Baby Potatoes / Boiled and Roasted Baby Potatoes / Baby Potato Fry 

Baby potato fry is one spicy curry that stands as a perfect combination for anything. Be it rice, dal, roti or chapati. These small potatoes are so well coated with Indian spices that they taste so good and can be had as a finger snack ( appetizer ) as well. I have served this curry as a side to go with spinach dal and rice.

 

I have used my own green onions ( spring onions ) that were in my small garden. They were so tender and flavorful that I simply loved them. Previously I have prepared the spring onion fry which was also made with my garden-grown ulli kaadalu. 

The pressure cooked potatoes are tempered and coated with special Indian spices. The main secret in the preparation of this dry curry lies in the masalas that go into it. I have put in all the masalas that I had at hand to get this awesome spicy baby potato curry.

Preparation

Pressure cook baby potatoes for 2-3 whistles. Let the pressure cool. Peel the skin of the potatoes and keep aside. Heat a pan and add oil. When the oil is hot, add mustard seeds and cumin seeds.

When they splutter, add a few peanuts and sauté until you find some brown patches on them.

Now put in the curry leaves and red chillies.

Fry for a minute and add the diced onions.

When they become translucent, add the ginger garlic paste and sauté until the onions turn light brown in colour.

Reduce the flame to the lowest level possible and all the dry masalas - cumin powder, coriander powder, black pepper powder, Garam masala powder, biryani masala powder, turmeric and chilli powder.

Make sure that you do not burn these spices. If you doubt that they might get burnt, then switch off the flame, add all the masalas, mix well and return the pan to flame. Else you can also mix all the masalas in a bowl before starting the preparation of this curry. Just add this bowl of masalas when the onions are sautéed. Mix this combination of masalas with the onions well and sauté for another minute.

Finally add the peeled potatoes and toss them such that the potatoes are nicely coated with the masala.

Add the spring onions and cook covered for 4-5 minutes.

Check for seasoning and switch off the flame. Serve as a side dish for either rice 🍚 or roti.

Ingredients

Baby potatoes  1/2 kg  Or  25 potatoes ( approx. )
Onions 2 ( small sized )
Mustard seeds  1/2 tsp
Cumin seeds  1 tsp
Salt  to taste


Spices


Cumin powder  1 tsp
Coriander powder  2 tsp
Garam masala powder  1 tsp
Chilli powder  1 tsp
Turmeric powder  1/2 tsp
Biryani masala powder  1/2 tsp
Black pepper powder  1/2 tsp

Method

1. Cook baby potatoes in a pressure cooker and peel the skin of the potatoes.
2. Heat oil in a pan and do the tempering with mustard seeds, cumin seeds, peanuts, red chillies and curry leaves.
3. Add the chopped onions and sauté until they are brown in colour.
   
4. Add all the spices ( masalas ) that are mentioned in the spices list given above. Make sure that you don't burn the spices. Mix well.
   
5. Now add the baby potatoes and toss them well to coat them with the spices.
   
6. Add the chopped spring onion. Check for seasoning.
   
7. Cook for another 2-3 minutes and switch off the flame.

Notes

• Do not miss out on the spices that are mentioned above.
• You can also add a big pinch of dried mint powder and aamchur powder to enhance the flavour and give a little sourness to the curry.
• The addition of peanuts is purely optional. You can also add some cashews instead of peanuts.
  
  
  
  
  

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Palak Sabji / Palak recipes / Alfalfa sprouts recipes

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Sprouted Moong Spinach Curry / Palak Moong ki sabji /Alfalfa Sprouts Recipes 

Moong sprouts with palak ( palakura molakala kura ) is an interesting  combination which is very healthy. The soft and nutty texture of sprouts in creamy and silky spinach gravy is so yummy 😋 just like Palak paneer. Though this palak ki sabji is not as rich as palak paneer, but still the gravy is very delicious. The preparation is more or less similar to that of palak paneer with slight variations. Kids who are very fussy to eat sprouts would happily enjoy this curry. They would not even hint that there is an addition of sprouts in it. And it makes a great lunch box idea as well.  This goes very well with any flat bread 🍞 - roti, chapathi, puri, kulcha, naan, etc.

Palak (spinach ) is rich in iron, calcium, Vitamins B, C and E and Omega-3 fatty acids. Moong sprouts also known as alfalfa sprouts is a very good source of iron, Vitamin C, Vitamin K and folate. So, this combination with spinach and moong sprouts is very healthy and filling. This alfalfa sprouts recipe is very light on your tummy as well. 

In this recipe of sprouted alfalfa beans, the sprouts are cooked in the pressure cooker mainly for two reasons. First, to soften the sprouts prior to the addition in the gravy. Second, to remove the bacteria from the raw sprouts. There might be presence of  little bacteria while sprouting or even in the store - bought ones. Its always advisable to cook it rather consume raw sprouts to make it bacteria free. I have used the homemade sprouts which I will be posting very soon. 

You can also check my other healthy recipes with green leafy veggies :

Palak Rice

Palak dal 

Chukka Kura Pappu

Amaranth Dal

Amaranth Rice 

Murungai keerai idli podi

Murungai keerai sesame powder dry curry

Preparation

Pressure cook moong sprouts and potatoes until 2-3 whistles.

Allow the pressure to cool down. In the meantime clean and wash the spinach leaves along with their tender stems. Grind the spinach leaves, ginger, garlic, cumin seeds and green chillies to a fine paste.

Keep the ground paste aside. Heat oil in a pan. Add finely chopped onion and fry until they get brown colour on them.

Add the ground paste and turmeric and cook until there is no raw smell of spinach, ginger and garlic.

Add coriander powder, cumin powder, Garam masala powder, flax seed powder and salt.

Mix well. Sauté for a minute and add curd.

Mix well and cook for another minute. Now add the mashed potatoes and mix well.

Also, add the cooked sprouts and give a nice mix.

Add water and adjust the consistency according to your desire. Add tomato sauce, chilli powder and mix well.

Check for seasoning - salt, spice and masala. Add more if required. Cook covered until it comes to a boil. Switch off the flame and serve hot with any flat bread. Garnish with grated cheese just before serving. 

Ingredients

Potatoes 2

Sprouts 1 cup

Oil / ghee 3 tsp

Onion 2 finely chopped

Turmeric powder 1/2 tsp

Coriander powder  2 tsp

Cumin powder 1/2 tsp

Garam masala powder 1 tsp

Tomato sauce 2 tsp

Salt to taste

Chilli powder 1 tsp

Flax seed powder 1 tsp ( optional )

To grind

Spinach 2 bunches

Cumin seeds 1 tsp

Ginger 1" piece

Garlic 5 pods

Green chillies 2

Method

1. Wash the spinach leaves and keep aside.
2. Pressure cook sprouts and potatoes up to 2 whistles.
3. Grind all the items given under to grind list. Keep aside.
4. Heat oil or ghee in a pan and add the chopped onions. Fry until the onions turn light brown colour.
5. Add the ground paste and cook until the raw smell disappears.
6. Add all the spices namely coriander powder, cumin powder and Garam masala powder, chilli powder and flax seed powder. 
7. Cook for a minute and add curd. Mix well and cook for another minute. 
8. Add the mashed potatoes and the cooked sprouts and mix well. 
9. Adjust the consistency by adding water. 
10. Finish off with adding tomato ketchup ( tomato sauce ). Bring it to a boil and switch off the flame. 
11. Sprinkle grated cheese just before serving as a side dish.

Notes

• The addition of flax seed powder is for health reasons. It also gives a nice nutty texture to the curry. But it is optional. You can skip if you do not have it on hand. 
• Tomato sauce gives a nice sweet and sour taste to the curry making it a wholesome dish with the perfect flavour. So do not skip on it. 
• Other veggies like carrots, cauliflowers, etc., can also be added to this curry. Including paneer would also enrich the curry making it more healthy.

This post has been submitted to the Livogen Iron Chef Contest ...  http://www.livogen.in/iron-chef

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munagaku telagapindi fry / moringa leaves recipes / murungai keerai recipes /

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 Cooking With Moringa Leaves / Munagaku Telagapindi Curry / Dishes with drumstick leaves 

In the previous post about til ke laddu ( chimmili ) , I have mentioned about telagapindi. When I was typing the draft for that post, it was then it strike me that there was some telagapindi leftover in the freezer section. I also had this amazing green leafy vegetable - drumstick leaves in my pantry. So as soon as I finished preparing the draft for the post, I went straight to prepare this yummy and delicious curry with the drumstick leaves and the so called telagapindi. 

Drumstick leaves also known as munagaku in Telugu and murungai keerai in Tamil are very famous for its health benefits and it is available in abundance during this season. I got hold of some fresh and tender ( soft ) leaves of drumstick tree from my neighbourhood. Previously, I posted murungai keerai idli podi (munagaku idli podi ) which was so very flavourful and tasty that I also used it as a spread on dosas for my kids.

I first tasted this munagaku telagapindi fry at my friend´s place. It was so delicious that I wanted to try it once again at home for my man. This time when I had both the ingredients ready, I did not dare to miss the chance. This curry is a kind of poriyal without the addition of coconut. It goes perfectly well with sambar, rasam or any other dal like spinach dal ( palakura pappu ) or thotakura pappu (amaranth dal ).

Preparation

Remove the leaves from the stems and wash perfectly. Keep aside. Put a pan on flame and add oil or ghee. For the tempering, add mustard and cumin seeds.

When they splutter, add urad dal.

When the dal becomes golden brown in colour, add the broken red chillies and sauté for a minute.

Now add the munagaku ( drumstick leaves ) along with salt and turmeric and mix well.

Cover with a lid and cook on a low to medium flame. Add some water and cook covered until the leaves are completely cooked.

Now add the telagapindi ( sesame seeds powder obtained after extracting the oil from them ).

Mix well. Check for salt and spice.

Add chilli powder if you want it more spicy. But this curry is mildly spiced. Switch off the flame and serve hot with rasam, sambar or dals.

Ingredients

Drumstick leaves  2 cups

Telagapindi  1 cup

Oil / Ghee  3tsp

Mustard seeds  1/2 tsp 

Cumin seeds  1/2 tsp

Urad dal  1 tsp

Red chillies  1-2

Salt  to taste

Turmeric powder  1/2 tsp

Chilli powder  optional

Method

1. Wash the drumstick leaves and keep aside. 
2. Heat oil in a pan. Do the tempering with cumin, mustard seeds, red chillies and urad dal.
3. When the dal becomes golden brown in colour, add the drumstick leaves, salt and turmeric powder.
4. Add water and cook covered until the leaves are completely cooked. Stir once in a while.
5. Once completely cooked, add the telagapindi and mix well. 
6. Check for seasoning and switch off the flame. 
7. Serve hot with sambar rice, rasam rice or any dal rice.

Notes

• Telagapindi is the leftover powder that is obtained after extracting the oils from the sesame seeds. It is available in all superstores.
• This curry is a very mildly spiced poriyal, so do not add too many ( or any other ) spices. 
• The perfect taste of this munagaku telagapindi fry is obtained only if we use the fresh and tender drumstick leaves. 
• If by any chance, you are using the not-so-tender leaves, then boil the leaves in the cooker separately and then proceed with the preparation as suggested above.

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karela fry recipe / bitter gourd curry / Pavakkai Fry

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Karela Fry Recipe / Pavakkai Fry / Kakarakaya Fry Recipe

Previously I posted the basic karela ( bittter gourd ) fry with onion which is of course very tasty and healthy. But kids ( like mine ), do not like the flavour ( bitterness ) of the kakarakaya. But I am very adamant on introducing my kids to all the tastes and flavours that nature has given us. Moreover, it is very nutritious. It is one of the veggies that is high in nutrient quotient other than providing many benefits. The benefits include killing cancer cells, reversing diabetes. It is also said that it helps in ailing the liver problems if any. So, I have become all the more stubborn to feed this amazing vegetable to my kids.

I was like my kids during my childhood days. But my mom was very strict when it comes to food. So she made us to eat all the veggies irrespective of whether we like it or not. Now when I am in the shoes of my mom, I understand what she had gone through to give us a healthy life. Great moms!

Today´s karela´s recipe is prepared along with potato which helps in reducing the bitterness of the karela to a far extent. Thereby, helping the kids to eat the veggie without any hesitation. This is my mom´s recipe which was passed on to me for my kids. The other day when I prepared this curry for their lunch box, they did not even hint the presence of this vital veggie. Hence, this is a recipe to keep and prepare frequently for healthy ourselves.

Preparation

Heat oil in a pan. When it is hot enough, add the mustard and cumin seeds.

When they crackle, add the peeled garlic pods and fry until they turn light brown in colour.

Now add the diced potatoes and red chillies. Sauté for a 2-3 minutes.

Now drop the chopped onions and fry for another minute.

Finally add the chopped bitter gourd, salt and turmeric powder.

Its always advisable to add the turmeric powder in the oil. This was an exception. Add a teaspoon of sugar and mix well. Cover with a lid and cook until the potatoes are 95 % cooked. Keep stirring every minute to avoid burning at the bottom of the pan. When the potatoes are almost cooked, remove the lid and continue cooking on a low flame. Cook for another 5-7 minutes until the potatoes and bitter gourd are nicely cooked. Now add the chilli powder and mix well.

Check for salt and spice and switch off the flame. Serve with hot steamed rice or as a lunch box dish.

Ingredients

Oil  2 tbsp

Mustard seeds  1/2 tsp

Cumin seeds  1 tsp

Potatoes  4 ( small )

Red chillies  2

Onions  1

Bitter gourd  1 ( big )

Salt  to taste

Turmeric powder  1/4 tsp

Sugar  1 tsp

Chilli powder  1 tsp

Garlic  10 - 11 pods ( increase or decrease as per your liking )

Method

1. Add oil in a pan and do the tempering with mustard and cumin seeds. 
2. Add garlic pods and fry until light brown on them.
3. Drop the potatoes and red chillies. Fry for 2-3 minutes.
4. Add the onions and fry for a minute.
5. Now add the bitter gourd pieces, salt, sugar and turmeric powder.
6. Mix well and cook covered until the potatoes are almost done. Keep stirring frequently.
7. At this stage, remove the lid and cook further until the potatoes and bitter gourd are completely cooked. 
8. Add chilli powder and mix well.  
9. Check for spice and salt. Switch off the flame. 
10. Serve with hot steamed rice. 

Notes

• You can also add some lentils like channa dal or urad dal during tempering. 
• A pinch of garam masala powder will enhance the taste of the curry. 
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