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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Took Patata~Double fried potatoes and a Good Bye

Alka Keswani — Fri, 05 Jun 2009 06:05:14 +0000

Farewell, My Friends, Adieu I hate to say good-bye Yet we have to say farewell For we shall meet again That I can foretell The future is unpredictable Tomorrow is uncertain Keep our laughs and memoirs But I wish you have no burden We shall keep on learning Remain as students and become as mentors Face the unknown with confident yearning Pursue our life endeavors Farewell, my friends, adieu I utter it with pain Farewell, my friends, adieu In sunshine or in rain Farewell, my friends, adieu This day would come, we knew Our dreams we shall pursue For now, my friends, adieu With a heavy heart and these words by Dhainee Pfafflin, I wave you Good bye. Yeah I am feeling terrible as I write down these words, but then for some unavoidable reasons, I am taking a break from Blogging. For how long ?? Well it may be for just a week or a month or many…future is unseen and unpredictable. But if you…each Dear visitor of this blog, do your bit to keep this blog alive in my absence, by visiting it , digging out some old posted recipes here, Sharing your comments and views, despite of knowing that I may not be able to respond…then rest assured that I will be back with a bang, soon. Or else……sigh…. So keep those Emails pouring in my Inbox, keep sending your recipes, drop in a line or two at sindhirasoi (at) gmail(dot) com, keep writing few flattering ( Lol) comments , keep updating me with the events hosted and the round ups, so that I don’t miss out all the fun while I am not here. I will surely go through all the mails as and when possible Before I move on with a new chapter in my life, here is yet another Sindhi delicacy, though not a healthy one…but those of you, who relish potato chips , cakes, pastries etc, this is not more sinful than those. And taste wise….hmm…its a lovely way to enjoy potatoes Potato Took as we call this Double fried potato in Sindhi, is generally served with Kadhi Chaawal...another Sindhi Signature dish. But this is equally loved with Bhughe chaawal or any type of Biryani/Pulav too. The picture here shows, some sinful Took Patata , with vegetable Pulav , Papad, and some paneer burji, which was a leftover from previous meal. The burji doesnt actually goes with pulav, but since i was about to eat it anyway, why not flaunt it…lol Recipe of Took Patata( Double fried crisp Potato snack) ?? Well there is hardly any, still.. Ps: The plate above (in which food is served) travelled all the way from Uk to Mumbai. Thank You Dear Sk, for a thoughtful gift 🙂 Print Took Patata~Double fried potatoes and a Good Bye Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2-3 Ingredients Potatoes 4 Salt Turmeric powder ¼ tsp Coriander powder ½ tsp Red chilly powder ¼ tsp (Or as per taste) Amchoor powder(Dry mango powder) ¼ tsp Oil for deep frying Method Peel and cut potatoes into four pieces (Take medium sized potatoes) Slit them in criss- cross pattern, not very deep Add Salt to potatoes, and keep aside for 2- 4 minutes Rinse them with some water Heat oil in Kadai, or frying pan and gently slide the pieces in oil Fry on high heat for few seconds, lower the heat and put a lid over the pan, putting some extra weight (like heavy utensil etc) above it Let these cook until just done, and remove from oil Gently flatten these with palm of your hands (beware not to scald your hands) pressing these on a flat surface like rolling board or flat(back) side of a plate.Do not do this harshly or else the potato will crumble and turn into messy stuff. Skip this step if you are not comfortable with it Drop the pieces again in hot oil, frying on high heat, until crisp and golden brown Remove all the oil from pan( or remove potatoes, transfer the oil in some container and put the potatoes back in pan) Sprinkle some salt if needed, and all other dry masalas, mix well for 2-4 seconds Do not cover these with any lid, or else these will lose the crispness. So serve immediately and Relish.By the time you crib about calories, the potato TOOK will lose its crispness, so fret upon it later 🙂 2.2.1

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Taye waara patata |Tawa Aloo

Took Patata~Double fried potatoes and a Good Bye