Kumbakonam Kadappa| Thiruvarur Kadappa

Kumbakonam Kadappa or Thiruvarur Kadappa is a sidedish or curry served for Idli Dosa in Tamil Nadu. The taste lies between a Korma and a Stew. Flavourful and fulfilling tasty curry for breakfast or even for night dinner.

INGREDIENTS:
Potato-3
Moong Dal- 1/4 cup
Salt- to taste

To grind:
Coconut-1/2 cup
Fennel seeds- 1/2 teaspoon
Poppy seeds-1/2 teaspoon (optional )

To temper:
Oil-2 teaspoons
Mustard seeds-1/4 teaspoon
Curry leaves-1 strand
Cinnamon-3 small piece
Cloves-3
Onion- 1 large
Green chilies-4

 PROCEDURE:

• Pressure cook the potatoes for 3 to 4 whistles till soft.
• Once it cools down peel it and mash with hand or chop it in to medium sized pieces.
• Roast the moong dal for 2 minuets inside the pressure cooker and add a cup of water and pressure cook for 3 whistles till soft.
• Once the pressure releases open the lid and mash it with a ladle.
• Heat oil in a deep pan and splutter mustard seeds, add cinnamon and cloves.
• Add onion, green chilies and curry leaves.
• Add the cooked moong dal and cooked potato with enough salt and bring it to boil.
• Grind coconut with fennel seeds as a fine paste.
• Add this into the boiling curry and allow the curry to boil once again. Don’t overcook, once the curry starts to bubble check salt and put off the gas.

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Spiced Hasselback Potatoes

Hasselback Potatoes are nothing but baked potatoes of the Swedish version. These baked potato fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden. It was in my to do list and i was waiting to try my hands in this dish. I decided to make this potatoes for the T20 cricket match finals. Once the cricket match was over and India lost the cup we made up the day with this yummy baked potatoes and the roasted tandoori chicken. I love the crispy flavourful top parmesan cumb crust and also the bottom crust of the potato skin. It is definitely a treat for eyes as well as for potato lovers!

These delicious potatoes are as comfortable at a family dinner as it would be at a dinner party. They are as beautiful as they are wonderful to eat. Definitely a unique and delicious way to serve potatoes! Hasselback Potatoes looks like a very fancy side dish, but is actually very easy to do. As it bakes, the slices fan out slightly for a show-stopping presentation.

INGREDIENTS:
Potatoes- 3-4 Large
Parmesan Cheese- 2 tablespoon

Breadcrumbs- 4 tablespoons

Butter, melted|oil- 1 teaspoon

Chilli powder|Paprika- 1/2 teaspoon

Salt- to taste

Parsley-optional, for garnishing

PROCEDURE:

• Preheat oven to 200°C for 10- 15 minutes. Oil a large shallow glass baking dish or line with aluminium foil.
• Rinse and scrub the potatoes thoroughly before using.
• Peel the potatoes if you do not like the skin i like the crusty skin so i did not removed it. Place the peeled potatoes on a cutting board and cut a narrow 1/4-inch slice from the bottom of each potato; discard the slice this helps the potato lie flat and not roll.(optional)
• Place two wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. You need to leave 1/4-inch of the bottom of the potato intact.
• As you finish cutting each potato, drop them into cold water to prevent discoloring. Gently flex the potato fans open while rinsing under cold running water. This rids the potatoes of excess starch that can impede fanning. Dry potatoes well before baking.
• Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a blender jar; process until blended.
• Brush prepared potatoes with 2 tablespoons melted butter (making sure some gets in the potato cracks), and pat the prepared cheese/bread crumb mixture on top of each potato.
• Place potatoes in the oiled baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 20-30 minutes until they turn crispy and the flesh is soft.
• Remove from the oven.
• To serve, drizzle with remaining 2 tablespoons melted butter and sprinkle minced parsley over the tops of the baked potatoes.
• Note: You could add some chopped garlic when you melt the butter and drizzle with this garlic butter and salt and make the hassel back potatoes for the simpler easy version.

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Broccoli Potato Roast (South Indian Style)

Broccoli Potato Roast| Broccoli potato fry| Broccoli potato Stir fry| Broccoli tawa roast| Spicy Broccoli Potato Roast  is an easy to prepare healthy and also a lip smacking combination prepared the South Indian way. Broccoli has many health benefits but the taste of it does not make people fancy it . So those who does not like broccoli this is the must try dish. I found broccoli goes well with potatoes when I made broccoli potato masala for chapatis using a tomato based gravy. So I wanted to try a variation of that which suits for plain rice and curry. My research in that produced a quick and tasty variation which is so healthy as it includes less oil and no coconut. After trying out this recipe with in two months I have prepared around 6 times and relished my taste buds!

INGREDIENTS:
Broccoli, chopped- 1/2 head
Potatoes, chopped- 2-3
Oil- 2 teaspoons
Salt- to taste
Turmeric powder- 1/2 teaspoon
Red chilli powder- 1 1/2 teaspoons
Coriander powder- 1 teaspoon
Hing- pinch (optional)

PROCEDURE:

• Heat oil in a pan and add the chopped potato and roast for two minutes. Now sprinkle some salt and allow to roast till half cooked.
• Add the broccoli florets with a pinch of salt and roast for a minute with potato and close with a lid and allow to cook for two minutes. Sprinkle a tablespoon of water if required.(Do not over cook which will lose the nutrients and also the green colour)

• Open the lid and srpinkle turmeric powder, red chilli powder, coriander powder and hing ; roast for a minute till the masalas well coated and the raw flavour leaves. Make sure the veggies cooked well and switch off the flame.

• Serve with rice and rasam, paruppu curry combo or even you could serve with chapatis.
• Note: Add some capsicum cubed with broccoli for variation.

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Aloo Jeera Recipe

Aloo Jeera recipe is quite similar to potato roast but here we add extra jeera for more flavour. This recipe is more popular in North India especially Punjab. Simple yet tasty dish for all potato lovers. It goes well with almost all curries like dal, sambar, rasam..etc. Quick to make dish in a jiffy with very limited ingredients available in our pantry.

You could freshly roast and grind the cumin and coriander seeds too for more fresh flavour. I have served here with Palak dal.

INGREDIENTS: 
Potato- 3 nos
Oil- 3 teaspoon
Jeera| cumin seeds- 1 teaspoon
Salt- to taste
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Cumin powder- 1/2 teaspoon
Coriander leaves- to garnish

PROCEDURE:

• Pressure cook the potatoes for 3 whistles until they cook soft. Once they cool down peel them and cut them in to medium sized cubes or pieces.
• Heat oil in a pan and add the jeera once the aroma arises add the potato pieces with some salt.
• Toss in the oil till the potatos coats and the outer layer starts to brown.

• Now add the turmeric powder, red chilli powder, coriander powder and cumin powder and mix well and cook till the raw flavour leaves.
• Finally add the chopped coriander leaves and switch off the gas.

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Lemon Bread Upma Recipe

Lemon Bread Upma| Potato Bread Upma| Lemon Bread stirfry recipe is a quick fix breakfast or snack recipe. It is an absolutely tasty way to finish off the leftover bread slices. I had shared yesterday another bread upma recipe with veggies. This is another take on the Vegetable Bread Upma  recipe which vanished with in minutes of preparation at our home. So I had tried another variation like lemon rice instantly and that was real yummy and liked by all. Do try my recipe and let me know the outcome; share your views about the taste.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: South Indian
Serves:2

INGREDIENTS:
Bread slices(white/brown)-5 slices I used sandwich bread
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Jeera/ Cumin seeds- 1/2 teaspoon
Peanuts/ Ground nut- 2 tablespoons
Dry red chillies-2(optional)
Curry leaves- 2 strands
Onion, chopped- 1/2
Green chillies- 2
Ginger, finely chopped-1/2 inch
Potato, finely chopped-1
Salt- to taste
Turmeric powder- 1/2 teaspoon
Lemon- 1 and 1/2 large (or) 2 small

PROCEDURE:

• Chop the onion, green chillies and ginger. Finely chop the potatoes into small pieces or cubes which makes them cook fast. Align the bread over and over the other, cutting them in a cris-cross manner to get small sized bread pieces.
• Heat oil in a pan and splutter mustard seeds and jeera. Add the peanuts and dry red chillies allow to lightly brown them.

• Now add the onion, green chillies, ginger and curry leaves. Cook till the onion turns translucent.
• Add the finely chopped potato and saute in that oil with some salt; cook in slow flame till the potatoes get cooked.
• Now add the turmeric powder and cook for fifteen seconds till the raw flavour leaves.

• Now add the bread pieces and mix well and cook till the bread pieces heated up and becomes soft.

• Sprinkle little water if required while cooking.
• Finally squeeze the lemon juice on top of bread and immediately switch off the gas and mix well to combine. 

• Notes: Sprinkle little water if required if the mixture is about to burn. Do not pour water and cook like normal upma.
• Donot cook once you add the lemon juice otherwise the whole mixture turns bitter.

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Mysore Masala Dosa

Mysore Masala Dosa is a tasty spicy dosa with the potato masala filling. It is an advanced version of the traditional masala dosa; generally served in Karnataka and  now almost all places. Those who like the spicy version of masala dosa normally go for the Mysore masala dosa. The potato filling with the spicy chutney with the outer crunchy dosa indeed tastes divine.

This is also one of the popular spicy dosa preparations mostly ordered in vegetarian restaurants. The highlight of the dish is the red chutney/ Kara chutney which is spread on top of the dosa. Some add coconut in this chutney where as some don't. So the idea is to prepare according to your taste.

INGREDIENTS:
Red Chutney/ Kara Chutney:
Oil- 2 teaspoons
Chana Dal- 3 tablespoons
Dry red chillies-6
Garlic-5 cloves
Small onion- 2 or Large onion- 1/2
Salt- to taste
Coconut- 2 tablespoons (optional)

For Potato Masala:
Potatoes-3 large
Onion, chopped- 1 large or 2 small
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand

For Dosa:
Dosa batter- 1 ladle/dosa
Oil/Ghee- 1/2 teaspoon
Red Chutney- 1 tablespoon
Potato masala- 1 scoop

PROCEDURE:

• For the Red chutney:
• Heat oil in a pan; add the chana dal, dry red chillies, garlic and onion. Roast till the chana dal becomes golden brown. 
• Allow to cool. Now add the roasted ingredients with salt inside a blender jar with some coconut (if you prefer) and pulse to make a powder. Then add some water and make a fine paste.

• For the Potato Masala:
• Pressure cook the potatoes till soft for about 3- 4 whistles. Peel and roughly mash them.
• Heat oil in a pan; add the mustard seeds and urad dhal.
• Once the mustard seeds splutter add the curry leaves and fry for a second.
• Now add the chopped onion and green chillies; cook for fifteen seconds.
• Add the finely chopped ginger and garlic; saute for fifteen seconds. 

• Now add the mashed potato and(if you wish you could add grated Carrot or Green peas if you wish for more lively colours and of course nutrition) turmeric powder; also add salt and about a cup of water.
• Allow the mixture to boil well and cook till the mixture starts to become mushy and thick.
• Cook according to your palatte. Because some like to have pieces of potatoes in the masala, while some like it like in mashed consistency; switch off the gas once it is thick.

• For the Mysore Masala Dosa:
• Heat the dosa tawa; grease with oil and pour a ladle full of batter. Spread with the backside of the ladle to make concentric circles.
• Once the top of the dosa cooks add a tablespoon full of red chutney and spread evenly.
• Drizzle half a teaspoon of oil /butter/ghee on top of the dosa, once the chutney slightly cooks add a big scoop of the potato masala over the dosa and cook for fifteen seconds. Roll the dosa or fold the dosa as you wish.

• Serve with any kind of chutney or sambar.

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Masala Dosa

Masala Dosa is a popular South Indian Dish generally prepared for breakfast or an evening snack or dinner. The main reason for it being so popular in South India are its thick mushy potato masala with the crisp crunchy outer dosa.

It is a common consumed comfort food in South India. It is also a known mood booster even pregnant women are found to crave for the yummy masala dosa during pregnancy. Not withstanding the above the masala dosa is the most largely ordered food on the menu in any vegetarian restaurants.
Here i have shared the masala dosa recipe which we could prepare at home itself.

INGREDIENTS: 
Potatoes-3 large
Onion, chopped- 1 large or 2 small
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand

For Dosa:
Dosa batter- 1 ladle/dosa
Oil/Ghee- 1/2 teaspoon
Potato masala- 1 scoop

PROCEDURE:

• Pressure cook the potatoes till soft for about 3- 4 whistles. Peel and roughly mash them.
• Heat oil in a pan; add the mustard seeds and urad dhal.
• Once the mustard seeds splutters add the curry leaves and fry for a second.
• Now add the chopped onion and green chillies; cook for fifteen seconds.
• Add the finely chopped ginger and garlic; saute for fifteen seconds.

• Now add the mashed potato and(if you wish you could add grated Carrot or Green peas if you like for more colour and nutrition) turmeric powder; also add salt and about a cups of water.
• Allow the mixture to boil well and cook till the mixture starts to become mushy and thick.
• Cook according to your palatte. Because some likes to have pieces of potatoes in the masala some like it like in mashed consistency; switch off the gas once it is thick.

• Heat the dosa tawa and grease with oil and pour a ladle full of batter and spread with the backside of the ladle to make concentric circles.

• Drizzle half a teaspoon of oil on top of the dosa, once the top of the dosa cooks add a big scoop of the potato masala over the dosa and cook for fifteen seconds. Roll the dosa or fold the dosa as you wish.
• Serve with any kind of chutney or sambar.

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Poori Masala | Potato Masala for Poori

Potato masala and poori is a well known combination generally served in restaurants. Ordered mainly in all vegetarian restaurants for breakfast or dinner. The potato masala preparation is almost the same which we prepare for masala dosa. This one is bit watery like a curry consistency (dipping curry)and in the masala dosa filling the potato masala is a thicker one.

This dish is a simple but tasty preparation liked by all without any age difference. Easy to make preparation with very limitted ingredients which are available in your pantry. Will share how to make puffy pooris in my next post.

INGREDIENTS: 

Potatoes-3 large
Onion, chopped- 1 large or 2 small
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand

PROCEDURE:

• Pressure cook the potatoes till soft for about 3- 4 whistles. Peel and roughly mash them.
• Heat oil in a pan; add the mustard seeds and urad dhal.
• Once the mustard seeds splutters add the curry leaves and fry for a second.
• Now add the chopped onion and green chillies; cook for fifteen seconds.
• Add the finely chopped ginger and garlic; saute for fifteen seconds.

• Now add the mashed potato and(if you wish you could add grated Carrot or Green peas if you like for more colour and nutrition) turmeric powder; also add salt and about 2 cups of water.
• Allow the mixture to boil well and cook till the veggies starts to become mushy.
• Cook according to your palatte. Because some likes to have pieces of potatoes in the masala some like it like in mashed consistency; switch off the gas.

• The potato masala poori should not be thick like the filling in masala dosa. It is slightly thin and dipping consistency when compared to the same filling which is kept inside the masala dosa.
• Serve hot with Puffy Pooris.

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