potato recipe Archives | Sindhi Rasoi |Sindhi Recipes

Baked Potato Chilly snack

Alka Keswani — Sun, 14 Aug 2011 08:51:44 +0000

August is here..for Indians its a month of festivals..for Sindhis its special too…Apart from celebrating Independence day and Raksha Bandhan, Sindhi female fraternity is eagerly waiting for Teejri festival, a day of fasting for us. But before the fasting day approaches, let me (and you are invited too..virtually though !!!) indulge ….the cravings for some spicy, hot food never go out of fashion for me. So here it is baked potato chilly snack. The day I saw thisrecipe, I was impatiently waiting for some free moments to cook the spicy, delicious, chillies coated with potato mixture. But considering the look on the face my dear husband, who keeps reminding me of the increasing waistline, the fried snacks would have invited some snarls from him. So finally decided to compromise on the richness and went ahead with the baked version of the otherwise sinful snack. And how did they turned out?? Well, honestly speaking, though the crispness was missing, these tasted awesome. With the fact that only few drops of oil were used, these make a guilty free snacking option :-). And since its more of a layer of aloo tikki wrapped over mirchi pakora, I will call it as a Sindhi recipe with a twist 😉 Thanks Nitu Didi for this lovely recipe. I loved it !!! Print Baked Potato Chilly snack Prep time: 30 mins Cook time: 25 mins Total time: 55 mins Serves: 2 Ingredients 3 Green chillies, thick one, less hot variety Salt Amchoor powder or chaat masala Lemon/lime 1 small For the coating: 3 large potatoes 3 bread slices 2 green chillies chopped (Add less if you don't it less spicy) Salt as per taste Cumin seeds 1 tsp Chopped coriander leaves Few mint leaves (optional) Bread crumbs to coat (optional..I didn't used any) Method Rinse well and pat dry thick green chillies. Slit these all the way from Calyx to apex (top to bottom).Remove the vein with seeds. Sprinkle salt,amchoor powder and dash of lime/lemon juice, and set it aside for some time ( I prefer to keep these for 4-5 hours ). Meanwhile, boil, peel and mash potatoes (better grate these) making sure no lumps are there. Dip bread slices in water and squeeze well. Mash and add to the mashed potatoes.You can use bread crumbs instead . Add salt, cumin seeds, chopped chillies, coriander leaves and mint leaves (optional) and mix well. Divide the mixture into three , roll and flatten each portion. Cover each chilly with this layer and make sure you make a tight roll of it.You can roll these in bread crumbs or give and egg wash for that crispness.I baked without any crumbs or egg wash. Bake/grill the croquettes by placing these at equal distance from each other on a baking tray or non-stick tawa. Pour 1 tbsp oil over the croquettes and grill for about 10 minutes( time varies from M/w to M/w). Flip the sides and grill again for 8-9 minutes or till the croquettes appear golden in colour. If frying, simply fry in hot oil, over high flame for first few seconds and then on medium flame, till crust is golden brown in colour and the chilly inside is cooked . Serve immediately with Ketchup/yogurt dip or chutney of your choice. 2.2.1

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Taye waara patata |Tawa Aloo

Alka Keswani — Tue, 07 Jun 2011 15:41:33 +0000

The dreaded moment arrived..after enjoying two months of no alarm setting, no tiffin packing, no early- morning- rising, no school timetables and no studies, carefree days, its back to school routine…sigh ! Now with the life slowly coming back on a routine track, its time to plan menus ahead of each day, so as to avoid the hustle bustle and panic attacks every morning. With the kid making a face on spotting Poha, Upma, sandwiches etc, I wonder what to cook to appease his highly pampered taste buds. Can anyone help? Do share what you cook/ pack for your little masters to bring that twinkle in their eyes ! I wanted to post some curry recipe, but since many of you asked for the Tawa Alu recipe from the previous post of Panchratna Dal, let me first share this simple, but one of my favorite Tawa Alu recipe ! Print Taye waara patata |Tawa Aloo Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 3 Ingredients Medium sized potatoes 3 Salt as per taste Turmeric powder 1 tsp Coriander powder 3 tsp Red chilly powder ½ tsp ( To make it more spicy, increase the quantity of red chillies) Amchoor powder ½ tsp Oil for shallow frying Method Pick 3 of almost same sized potatoes (or else the cooking time may vary). Be sure they don't have a green tinge, neither the skin should have any sprouts. Since we need to cook the potatoes with the skin, rinse the potatoes very well under running water and if necessary scrub with clean kitchen towel ( cloth) or maybe with some fresh tooth brush . Now wipe the potatoes till completely dry. Cut each potato vertically into two halves.Run a sharp pointed knife through each potato piece, in crisscross fashion, making cuts at least half way through. Now add some salt to these potatoes and leave aside for 5 minutes.Take care as not to let the potatoes turn black. Soak them in water if they tend to turn black. Now mix coriander, red chilly and turmeric powder in a plate and stuff each potato mix with this spice mixture. You can add various other herbs too, like dried coriander leaves, kasoori methi, dried mint leaves etc. Heat a skillet / fry pan/ tawa, pour around 2 tsp of oil and place each potato piece , with the skin side facing downwards. cook on high flame for a minute or two, till the potato starts sizzling. Now lower the flame to minimum and add some more oil if needed. Cover the skillet /pan or cover the tawa with some dome shaped vessel and let the potato cook well. Toss or turn the potatoes at intervals, so as to cook on both sides. Sprinkle amchoor powder just when the potatoes are about to cook. Serve as a side dish with Dal , rice or with chapati and curry of your choice. 2.2.1

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Aloo Tamatar

Alka Keswani — Sun, 09 Mar 2008 04:50:24 +0000

The Simplest Curry of Tomatoes and potatoes, with awesome flavors of Fenugreek seeds (methi daana) and cumin seeds..the curry is called as “Patata Hurbhey Jeeray mein” or potatoes (cooked) in Methidaana and cumin seeds flavored tomato curry Print Aloo Tamatar Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 2-3 Easy potato curry cooked in tomato gravy flavored with methi dana and cumin Ingredients Potatoes 3 Tomato 2 small sized Green chillies 2 Curry leaves 6-8 Cumin seeds 1 tbsp Fenugreek seeds (methidaana) ¼ tbsp Turmeric powder ¼ tbsp Red chilli powder as per need Coriander powder 1 tbsp Oil 1 tbsp Salt to taste Method Peel and cut potatoes into large chunks,wash them and add some salt.Keep aside for 5 minutes Meanwhile, heat 1 tbsp of oil in pressure cooker, add curry leaves, cumin seeds and methidaana and saute for few seconds Add grated tomatoes and fry for about 2 minutes Now add potato cubes, little salt (remember to add only little salt, as potatoes are already salted), turmeric powder, chilli powder, coriander powder and fry for few more minutes Add 1 and 1/ 2 cups of water and close the lid of pressure cooker and wait till 2 whistles Adjust the consistency of gravy, as it should not be too watery Garnish it with coriander leaves and serve hot with Phulkas or pooris 3.2.2885

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