Sunday, March 1, 2015

Potato Fry | Urulai Kilangu Varuval

To think I never liked potato fry during childhood or actually eaten much would be quite surprising right. Fact was, since Amma was making a curry with potato, either as Potato Masala for Poori or for Masala Dosa, she never made a dry curry as side dish.

Infact during my childhood, I used have some allergy when I eat the tuber as such. Of course the chips never reacted that way. So trust me I had my share of potato chip indulgence. The first time I ever started cooking the potatoes as saute, was when Konda started carrying her packed lunch box. I used to pack this along with curd rice and later with pulihoras.

So I was in shock when I realized that my boys don't like this. With great difficulty I have got them convinced for eating this. Even now Chinnu tells me not to pack for him. So I console myself that for every dish I can get only two of them to like it always. Other than Maggi or Paneer Butter Masala, I don't all three of them like the same dish!


Coming to the dish for the day, this is a dish that my colleague brings for lunch. Her mom makes it so delicious that I started liking it. I used to specially ask her to bring for me. However luck would always play foil on me. Whenever she used to bring it, I never used to carry rice, so I always wondering when I would match it together. 

I finally decided I would make it myself one Saturday when I was planning to have rice for lunch. I either MW potato or fry it directly. This method uses raw potatoes added with extra spoons of oil and water sprinkled on it continuously, cooked on low flame, which makes the potatoes crumble fine and the spice powders get so mixed with potato. The final texture looks soft, crumbly, yet crispy and so spicy.

A word of caution that the exact texture will be achieved only if you add a bit more oil and spice. On the whole this tastes great with Curd Rice.

Another important to note is to make this using iron kadai and not a non stick. Though the pictures below is taken with non stick, I made it again in an iron kadai to get the exact texture.
Potato Fry

Ingredients Needed:

Potato, chopped - 1 cup
Salt to taste
Turmeric powder
Red Chili powder
Oil - 3 -4 tbsp

How to make the Potato Fry

Peel the skin and chop roughly. In an iron kadai, add 2 tbsp oil and the chopped potatoes. Add salt and turmeric powder. Simmer and keep stirring.

Sprinkle water on the potatoes and continue cooking on low flame.

After 5 mins, add another tbsp of oil and cook more.

Continue sprinkling water and oil alternatively till you finish all the oil. The entire cooking takes about 40 mins or so on low flame.

Keep scraping on the sides and mix once again. The final texture will be crumbly, some soft, some crispy.

Serve with rice.
 
This goes for the February Week 4, Cooking from Cookbook Challenge  Group.


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Saturday, February 28, 2015

Beetroot Kebab with Tofu ~ Easy Low Cal Snack with Beets

For the final day of BM# 49, fourth week, under One vegetable, different forms, I have been cooking Beetroot. Since Beets are so healthy and I have been trying different ways to include in my diet, I thought this low cal, protein heavy tikkis or Kababs, would make a great snack. 

The day I was on a cooking spree, this was also planned. I almost thought I would even pair it with one another dish in making. However these disappeared before I could even decide clearly. Since the time we decided that we do not like to eat tofu as such, the best way to include is only by masking it. So these Kababs worked out best. One would hardly notice the tofu in it.

I also wanted to make sure these were pan fried. Maybe we can indulge in a teaspoon extra for frying these, however I didn't notice anything missing even with pan fried Kababs.




Beetroot Kebab with Tofu

Ingredients Needed:

Grated Beetroot  - 1 cup
Grated Tofu - 1/2 cup
Corn Starch / Corn flour - 2 -3 tbsp
Green chilies - 1
Green chili paste - 1 tsp
Coriander leaves, finely chopped - 2 tbsp
Garlic paste - 1/2 Tsp
Amchoor powder/ Dry Mango powder - 1/2 Tsp
Roasted Anardana powder - 1/2 tsp
Chaat Masala, a pinch
Kala Namak a pinch
cashew nuts, to stuff
Crushed oats / fine Semolina as required to coat
Oil, to pan fry

How to make Beetroot Kebab with Tofu

Peel the beets skin and grate using a bigger mouth. MW tofu for a min with enough water and squeeze well. Then grate it to the beets. Add all the other ingredients and mix well. Let it sit for 5 mins.

Then add corn flour and mix in to get a stiff and firm balls. Water is not added at all, so the amount of corn flour usually depends on how much moisture is present.

Make balls and pat down to circles. Roll these on either crushed oats or semolina. Heat a pan with oil just enough for pan frying and place all the kebab circles. Cook on both sides till done. It takes about 10 mins on low flame to get done.

Serve hot with ketchup or green chutney.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

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