Monthly Archives: October 2015

Baby Potato Masala – very very simple!!

I am a huge huge fan of potatoes and I am sure most of you would be like me. I can just die for baby potatoes. They are a feast for the eyes and palate. This recipe is very very simple and anybody just starting to cook can try this. I bet you will love it ๐Ÿ™‚ This can be had as a starter though it tastes great with sambar/curd rice.

Baby Potato Masala

Serves: 2

Preparation Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:

Baby Potatoes – 35-40
Onion – 1 medium finely sliced
Oil – 5 tsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Coriander Leaves – for garnish
Turmeric Powder – 1/4 tsp
Chilli Powder – 3/4 tsp
Tamarind Water – 1.5 tbsp
Salt – to taste

Method:

1. Pressure cook baby potatoes with enough water for about 5-6 whistles. Once pressure subsides, open the cooker and peel the potatoes. Prick them with a fork and keep aside.
2. Heat oil in a pan. Temper mustard seeds and curry leaves.
3. Add onions and saute till they are done.
4. Now add the potatoes, tamarind water and the powders.
5. Stir well. Add required salt.
6. Keep roasting on low flame if you want the potaoes to be well roasted else you can switch off the flame and serve as such.
7. Garnish with coriander leaves.

Puffed Rice/Pori/Borugulu Upma – can be had as a chat too!!

Had this on my to do list for a very long time. Finally it was destined for yesterday’s dinner. I would rather say this is a chat instead of an upma and can be had to satisfy your evening cravings.

Pori Upma

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Pori/Puffed Rice – 18 cups (around 4 packets)
Onion – 1 big finely chopped
Tomatoes – 2 medium sized chopped
Green Chillies – 3 slit
Paruppu Podi – 2.5 tbsp
Chilli Powder – 0.5 tsp
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Curry Leaves – a few
Coriander Leaves – for garnish

Method:

1. Wash the puffed rice in water 2 times to remove dirt. Squeeze the excess water and strain the puffed rice. Keep aside.
2. Heat oil in a pan. Temper mustard, cumin and curry leaves.
3. Saute onions and green chillies till onions turn pink.
4. Add tomatoes and little salt. Saute till they turn mushy.
5. Add the puffed rice and mix well.
6. Now add the paruppu podi and chilli powder and little oil.
7. Add required salt and garnish with coriander leaves.

Notes:

– Do not soak the puffed rice. This might spoil the texture of the upma.
– Urad dal and channa dal can also be added to tempering.
– Paruppu podi is nothing but a mixture of fried gram (pottukadalai/dalia) and red chillies in powder form. You can substitute with powdered fried gram and increase the quantity of chilli powder to your taste.
– Lemon juice can also be added at the last.
– Raw onions can also be used for the topping.

Idli Podi – the perfect accompaniment for your idlis and dosas!!

Idli Podi/Molagapodi or Gunpowder – yes, the name is so common in almost all South Indian homes. When you run out of time to prepare a chutney or sambar, just a dash of gingelly oil into this yummy powder does the magic!! This can be used for stir fries/poriyals too. Goes really well with idli, dosa, uthappams etc. A South Indian tiffin menu is incomplete without this. This recipe is from my mother in law and it tastes great. Now off to the recipe.

Idli Podi

Ingredients:

Dry Red Chillies – 35-38
Coriander Seeds – 3/4 cup
Urad Dal – 3/4 cup
Channa Dal –ย little more than 1/2 cup
Asafoetida/Hing/Perungayam – 3 or 4 pieces
Oil – 2 tsp
Salt – to taste

Method:

1. Heat oil in a big kadai. Once oil is hot, add asafoetida pieces and roast till they change color and are soft.
2. Add the chillies with the stem and roast till they are crisp and give a tingling sound.
3. Add urad and channa dals. Once they start to turn brown, add dhania/coriander seeds and roast till the dals are golden brown. Switch off the stove.
4. Let the whole mixture cool down.
5. Discard the stem of the chillies.
6. Blend everything along with required salt to a powder.
7. Store in airtight container.

Notes:

– Please ensure the roasting is done on a low flame.
– Take care not to burn the chillies. They should not become black.

Cabbage Stir Fry with Moong Dal – Simple yet satisfying!!

Well, a post after a very long time!! So, posting something very simple and easy to make. Most South Indian lunch menus have the following items; Sambar, Rasam and a poriyal/stir fry. This is a very common stir fry/ poriyal made with cabbage. I learnt this from my mother-in-law. She makes a spicy poriyal version too. However, this tastes mild and is a very good combination with spicy sambar rice. One small tip here ๐Ÿ˜‰ You can even use this as a sandwich filling ๐Ÿ˜›

Cabbage Stir Fry with moong Dal

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Cabbage(shredded) – 2 – 2.5 cups (not very finely shredded)
Green Chillies – 3
Moong Dal – 2 tbsp
Turmeric Powder – 1/4 tsp
Grated Coconut – 2 tbsp
Salt – to taste
Oil – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Water – as required

Method:

1. Heat oil in a pan. Temper mustard seeds and curry leaves. Saute green chillies.
2. Now add the cabbage and mix well. Saute for 2 minutes.
3. Now add the moong dal and turmeric powder. Sprinkle little water. Mix well.
4. Keep sprinkling water in small amounts and cook closed on a low flame.
5. Repeat this until the cabbage and moong dal turn soft.
6. Add required salt and grated coconut. Mix well and saute for 1 minute.

Notes:

– Do not overcook the cabbage or dal. The texture should be intact.
– You can increase/decrease the amount of dal and coconut depending on your taste.