AMBAT BATATA (Tangy Potato Curry)

This is something I tried over the weekend and actually came out quite well.. AMBAT BATATA

What you will need :
2 medium size potatoes
3/4 cup grated coconut
1 tsp cumin seeds
1 + 1/2 tsps fenugreek seeds
1/2 tsp mustard seeds
a pinch of asafoetida
1 tsp turmeric
1 tsp red chilli powder
1-2 tsp tamarind paste (or a marble size ball of tamarind soaked in water)
salt & jaggery to taste
oil

How to make this:
Peel potatoes, wash and quarter them (make wedges). Toast a teaspoon of fenugreek seeds in a pan until aromatic. Grind along with coconut and cumin seeds into a smooth paste, adding water as required. Keep aside.

Heat oil in a pan. Add mustard seeds, remaining fenugreek seeds and asafoetida. Once the seeds begin to pop add the cut potatoes. Stir once. Add turmeric, red chilli powder, tamarind water and jaggery. Add just enough water to cook the potatoes and cover the pan.

When potatoes are done add the coconut paste. Mix well. Adjust seasoning. Bring to a boil on low heat. Serve hot with rotis.

Sambar Baked Potatoes

Ingredients

4 medium potatoes (with jacket), washed thoroughly and cut into chunks
1/2 tbsp sambar/vegetable curry powder
1/2 tsp heaped tumeric powder
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp amchur (mango powder)
1 tsp sweet paprika or chilli powder for spiciness
pinch of salt
2-3 tbsp olive oil coriander leaves, chopped

Method
1. Parboiled potato pieces until half cooked, drained and shake them a bit to make them fluff
2. Mix all the other ingredients except coriander leaves to the potatoes and mix them until well incorporated
3. Line a baking pan with aluminum and arrange the potatoes onto the pan
4. Bake the potatoes in a preheated oven of about 200C for 30mins
5. Once crispy, add chopped coriander and mix well
6. Serve hot with rice or flat bread

Note :A variation can be that after step 2. Heat a little oil in a heavy bottomed kadai and keep frying until crisp and fully cooked :)

Baked Potato with Eggplant

Pretty easy peasy -  Here is what you need to do:

• Pre-heat the oven to 400°F.
  

• Cut the potatoes and egg plants length wise with a knife or by using a slicer. Arrange the potatoes evenly in a microwave safe dish and cook for one minute.
  

Take an oven safe dish and brush the pan with olive oil, place the potatoes and egg plants and bake for 10 minutes. Once done, take it out and allow them to cool for few minutes. Mix the cut veggies with 1 tbsp olive oil, red chili powder, garlic powder, salt, and ¼ tsp turmeric. You can add spices according to your taste.

• Preheat the broiler, Place the veggies about 4 inches from the broiler and cook until golden brown, this should take less than 5 to 10 minutes. Watch carefully, as it may take only couple minutes to cook. I remove the pan in between to turn the veggies over for more crispness on all sides.
  

Serve with rice or chapattis :)

Notes:
Potatoes need more time to bake, so I cooked in microwave for 1 minute and baked them, if you are baking only pototoes you can avoid the microwave step and bake for 15 minutes.

Sprouted Moong Dhal Gravy

Ingredients:

• Moong Dhal - 3 Cups (sprouted)
• Tomato - 2
• Onion - 1/2
• Red Chillies - 2
• Tamarind paste - 1 tsp
• Cumin - 1 tsp
• Mustard seeds and urad dhal for tadka - 1 tsp
• Coconut milk - 2 tbsps
• Rasam or sambhar powder - 1 tsp
• Potato - 1/2 diced into cubes

Method:

• Fry the onion,red chillies and tomato in a tsp of oil and let it brown.
• Grind the tomato, red chillies, tomatoes along with the tamarind paste and coconut milk.
• In a pan with a tsp of oil, add tadka ,  the cooked moong dhal, potatoes , the ground mixture along with the sambhar powder and let it simmer.
• Add salt to taste and coriander leaves for garnish. Serve with piping hot basmati rice.

Potatoes on fire or is it your tongue :)

Roll up your sleeves and try this fiery potatoes. It is a wonderful accompaniment to rotis.


Ingredients

• Small fresh potatoes - 12 - 15 nos
• Dried red chilly - 7 - 10 nos
• Cumin Seeds - 1.5 tsp
• Garlic - 4 cloves
• Oil - 6 tbsp
• Tomato Paste - 2 tbsp
• Tamarind paste - 1 tsp
• Curry leaves - 5 to 6
• Sugar -1 tsp
• Hing - a pinch
• Salt to taste
• Cilantro for garnish

Method

• Boil potatoes until tender and drain.
• Soak the chillies in water for 5 minutes. Drain and grind with cumin and garlic to a coarse paste.
• Heat the oil in a pan. Fry all ingredients, except the potatoes until the oil separates.
• Add potatoes and cook for another 7- 10 minutes in reduced heat and covered.
• Garnish with cilantro.

Aloo Palak Sabji ( Potato Spinach Curry)

Ingredients

• 3 Potatoes peeled and cubed
• 2 cups spinach ,washed and juliennes
• 1 tbsp Ginger Garlic paste
• 1 tspn Jeera
• 1 tspn Haldi
• 1 tbsp of any type of Masala's (garam masala, all spice masala or any home made masala's)
• 1 tbsp oil for frying
• Salt according to taste

Method

1. Heat a tbsp of oil in a pan, add Jeera, Ginger Garlic paste and Haldi
2. Then add chopped Spinach ,fry till the rawness is done or spinach seems done partially usually about a minute or 2
3. Add cubed Potatoes, mix well with Spinach add salt and sprinkle a little water
4. When Potatoes are cooked add Masala, Mix well and remove from heat

Serve hot with Roti's, Puhlka or even with Rice :)

Bhindi bassar patata

Ingredients

• 3 potatoes (chopped into small pcs)
• 1/4 kg ladies finger (chopped into small pcs)
• 4 onions (finely chopped)
• 2 tomato (chopped into small pcs)
• 1/4 tsp haldi
• 1 n 1/2 tsp dhania
• 1 tsp red chily pwd
• 1 ladle oil
• Salt as required.

Method

Fry ladies finger in oil in a kadai. Add 1/4 tsp salt n remove from oil and keep aside.
Fry potatoes in same oil with 1/4 tsp salt. Remove and keep aside.
Now put onion , 1/4 tsp salt in the same oil  add more oil if required. Mix well. Add the fried ladies finger and potatoes.
Add haldi, dhaniya, red chilli pwd and tomatoes. Cover the kadai with lid and cook on sim.
Keep stirring every 2-5 minutes. Cook for about 20 minutes till properly done.
Serve with chapattis.

Pudina Pulao

Ingredients:

Basmathi rice- 2 cups
Water- 4 cups
Mint- 1 small bunch
Coriander leaves- handful
Garlic- 4 pods
Ginger - 1 " piece
Coconut- 1/4 cup grated
Elachi-2
Bay leaf- 1 big broken
Cinnamon stick- 1" (2 pieces)
Star anise- 1
Fennel- 1 tsp
Potato-1
Green chillies- 3 or 4
Onion- 1/2 sliced
Ghee- 1 tbsp

Method:

Grind ginger, garlic, mint, corriander leaves, chillies, coconut and fennel seeds. Heat some oil and ghee in pressure cooker. fry all the spices and then onions and potatoes. Then fry the ground paste until you get a good aroma. Don't over-fry it. Just do it until the color changes from deep green to light green. Add required salt and rice. Fry for a few minutes. Add water. Check for seasonings and close the cooker. Wait until the pressure comes. Put the vent and keep the flame on medium. Wait for 10 to 12 mins. Switch off gas and open cooker when the pressure completely subsides. Open cooker and mix well. Finally add the fried cashews . Serve with onion raitha.