POTATO MASALA

Potatoes are very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals, and  low in calories.

This recipe is a great accompaniment with South Indian breakfast/ bread. Potatoes are cooked in fried onion, chilli, coriander and coconut paste. Garlic, ginger, cinnamon and pepper enhances the  flavour of the gravy and gives it a great taste.

INGREDIENTS

Potato finely chopped                       1
Shallots finely chopped                    5-6
Garlic                                                    3-4
Ginger                                                  1 inch piece
Cinnamon powder                            1/2 tsp
Coriander leaves finely chopped   1 tbsp
Refined oil.                                          2 tsp
Salt to taste

FOR WET GRIND

Coriander powder        2 tsp
Coconut                           1/2 tea cup
Shallots                            4-5
Red dry chillies              2-3
OR pepper powder        1 tsp
Sunflower oil                  2 tsp

METHOD

Heat 2 tsp oil in a skillet/kadhai add dry red chillies and shallots and fry till shallots turn golden brown in colour. Add coriander powder and fry for two seconds on low heat. Add grated coconut and fry till it becomes brown for 2-3 miinutes in low heat. Turn off the heat. Let it cool down. Add little water and blend in a blender into a smooth paste. Keep it aside.

Smash ginger and garlic in a mortar and pestle to a fine paste. Keep it aside.

Take the same kadhai heat 2 tsp oil add finely chopped shallots saute till they turn golden colour add potatoes and saute for a minute on medium heat. Add 1 and 1/2 tea cup water, ginger garlic paste and salt. Cover and cook on low  flame till the potatoes are cooked.

Add the ground masala and cook for 2 minutes on medium heat.

Add cinnamon powder and pepper powder ( if you are not adding red dry chillies) and turn off the heat.

When the potatoes are cooked add the ground paste, ginger garlic paste and salt . Add 1 tea cup water. When it comes to boil add cinnamon powder and coriander leaves and turn off the fire.

Serve with idli/dosa/idiyappam.

POTATO MINT OMELETTE

Eggs are consumed all over the world and is a rich source of protein. Egg whites contains almost no fat and the carbohydrate content is less than 1% , unlike the yolk which is high in fats. Eating potatoes can increase brain function, reduce inflammation and can prevent cardiovascular disease, but if you are over weight or diabetic you have to reduce the intake of potatoes.

INGREDIENT

Egg                                                                2
Potato grated small                                   1/2
Mint finely chopped                                  3 tbsp
Onion finely chopped                               1/2
Green chillies/pepper                               1-2  tsp
Cauliflower florets finely chopped        2 tbsp
Olive oil                                                       2tsp
Salt to taste

METHOD

In a large bowl add the eggs, grated potato, finely chopped onion, finely chopped mint,pepper/green chillies finely chopped, finely chopped cauliflower florets and salt.

With a fork nicely beat and mix all the above ingredients.

Heat olive oil in a flat pan. Add the above egg mixture and make an omelette on low to medium heat. When it is cooked flip and cook the other side too.

Take it out in a serving plate. Serve with bread/rice.

CROQUETTE

A croquette is a small bread crumbed fried food. It is usually shaped into  cylinder, oval or disk shape. In India a potato filled croquette known as aloo tikki is very popular in northern India.

The recipe given below is a masala potato filled croquette. Cheese is kept between the potato to give a unique taste to the croquette.

INGREDIENTS

Boiled Potato medium           3
Cheese singles                            2-3
Onion medium                           1
Garlic                                             4
Ginger                                            1"
Kasoori methi.                           1 tsp
Coriander leaves chopped    2 tbsp.
Fennel                                            1 tsp
carom seeds                                  1 tsp
Brown Bread slices                   4
Egg white                                      1
Refined oil
Salt to taste

METHOD

Blend the bread slices and make bread crumbs. Spread and keep it aside in a plate.

In a mortar and pestle crush the garlic, ginger, fennel and carom seeds. Keep the ground masala aside.

Heat 2 tsp oil in a deep frying pan add chopped onions saute till it turns golden brown. Add turmeric and the ground masala. Saute for a minute. Add the nicely mashed potatoes and mix well. Season with salt. Add dry kasoori methi and chopped coriander leaves. Mix well, turn off the heat. Let it cool down.

  Once it cools down make cylindrical shapes. 

 

Make a depression in between and keep the cut cheese singles and seal it.

Roll it in egg white and then in the bread crumbs. Heat a flat pan for shallow frying or deep frying pan for deep frying. I have shallow fried hem till golden brown. Take it out in a kitchen towel.

Serve hot with sauce.

POTATO MINT OMELETTE

Eggs are consumed all over the world and is a rich source of protein. Egg whites contains almost no fat and the carbohydrate content is less than 1% , unlike the yolk which is high in fats. Eating potatoes can increase brain function, reduce inflammation and can prevent cardiovascular disease, but if you are over weight or diabetic you have to reduce the intake of potatoes.

INGREDIENT

Egg                                                                2
Potato grated small                                   1/2
Mint finely chopped                                  3 tbsp
Onion finely chopped                               1/2
Green chillies/pepper                               1-2  tsp
Cauliflower florets finely chopped        2 tbsp
Olive oil                                                       2tsp
Salt to taste

METHOD

In a large bowl add the eggs, grated potato, finely chopped onion, finely chopped mint,pepper/green chillies finely chopped, finely chopped cauliflower florets and salt.

With a fork nicely beat and mix all the above ingredients.

Heat olive oil in a flat pan. Add the above egg mixture and make an omelette on low to medium heat. When it is cooked flip and cook the other side too.

Take it out in a serving plate. Serve with bread/rice.

POTATO MASALA

Potatoes are very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals, and  low in calories.

This recipe is a great accompaniment with South Indian breakfast/ bread. Potatoes are cooked in fried onion, chilli, coriander and coconut paste. Garlic, ginger, cinnamon and pepper enhances the  flavour of the gravy and gives it a great taste.

INGREDIENTS

Potato finely chopped                       1
Shallots finely chopped                    5-6
Garlic                                                    3-4
Ginger                                                  1 inch piece
Cinnamon powder                            1/2 tsp
Coriander leaves finely chopped   1 tbsp
Refined oil.                                          2 tsp
Salt to taste

FOR WET GRIND

Coriander powder        2 tsp
Coconut                           1/2 tea cup
Shallots                            4-5
Red dry chillies              2-3
OR pepper powder        1 tsp
Sunflower oil                  2 tsp

METHOD

Heat 2 tsp oil in a skillet/kadhai add dry red chillies and shallots and fry till shallots turn golden brown in colour. Add coriander powder and fry for two seconds on low heat. Add grated coconut and fry till it becomes brown for 2-3 miinutes in low heat. Turn off the heat. Let it cool down. Add little water and blend in a blender into a smooth paste. Keep it aside.

Smash ginger and garlic in a mortar and pestle to a fine paste. Keep it aside.

Take the same kadhai heat 2 tsp oil add finely chopped shallots saute till they turn golden colour add potatoes and saute for a minute on medium heat. Add 1 and 1/2 tea cup water, ginger garlic paste and salt. Cover and cook on low  flame till the potatoes are cooked.

Add the ground masala and cook for 2 minutes on medium heat.

Add cinnamon powder and pepper powder ( if you are not adding red dry chillies) and turn off the heat.

When the potatoes are cooked add the ground paste, ginger garlic paste and salt . Add 1 tea cup water. When it comes to boil add cinnamon powder and coriander leaves and turn off the fire.

Serve with idli/dosa/idiyappam.