Homemade Spicy Potato Chips ~ Day 155

Fresh and crispy home-made chips are always better than the store bought ones and you can taste the real potato flavor in them.  These easy to make chips can be seasoned with just salt and pepper as well.   But nothing can beat the chili pepper seasoned potato chips.

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Preparation time: 5 minutes

 Cooking time: 20 minutes

Yields: 2 cups

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Ingredients:

• Potatoes (Red or White) - 4
• Oil - for frying
• Salt - to taste
• Red chili powder - 1/2 tsp
• Dried thyme - 1/2 tsp
• or any herb of your choice

Method:

1. Wash and dry the potatoes.  Combine the salt, chili powder, and dried thyme in a small bowl, set aside.
2. Heat oil in a deep skillet.  Hold a hand-held slicer above the oil and slice the potato directly into the oil.   Alternatively, you can slice one potato at a time, into a plate using a mandoline or slicer.  Then drop the slices carefully into the oil.
3. Deep fry the potatoes over medium-high heat, until golden brown.  Keep moving the potatoes while frying to prevent them from sticking to each another.  Drain on paper towel.  Immediately sprinkle some salt mixture.  Repeat the process with rest of the potatoes.  Season each batch of chips after frying.
4. Let cool completely and store in an airtight container.  

Aloo Gobi Masala / Potato Cauliflower Masala ~ Day 131

Today at the farmer's market, I bought this gorgeous looking orange cauliflower and some beautiful golden potatoes (both organic).  They were so fresh and vibrant, I couldn't resist making this delicious aloo gobi masala.  I opted for a simple no onion no garlic version with lots of ginger and fresh coriander.  In less than 20 minutes, a fantastic side dish was ready to devour.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

Potatoes - 4, peeled and cut into 1/2 inch cubes

Cauliflower - 1, small, cut into florets

Tomatoes - 2, roughly chopped (optional)

Oil - 2 tbsp

Cumin seeds - 1 tsp

Ginger - 1 tbsp, finely chopped

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala powder - 1 tsp

Anardana / pomegranate powder - 1/2 tsp

Kasoori methi / dried fenugreek - 1 tsp

Salt - to taste

Lemon juice - to taste

Fresh coriander leaves / cilantro - 2 tbsp, finely chopped

Method:

1. Heat oil in a large skillet.  Add the cumin seeds and ginger.  Saute for 10 seconds.
2. Add the cubed potatoes.  Mix well, cover and cook until they are half done.  
3. Add the cauliflower florets and tomatoes (if using) along with all the spices and salt.  Gently stir to combine the spices. Cover and cook the vegetables over low heat, stirring in between, until tender.  Make sure to retain the shape of the vegetables and do not over cook.
4. Remove from the heat and mix in the lemon juice and coriander leaves.
5. Serve hot with naan, chapati, or pulav.

Potato (Urulai Kizhangu) Podimas ~ Day 107

Potato podimas is a mildly flavored mashed potato dish, spiced with green chilies, ginger and splashed with a hint of lemon juice.  This delicious South Indian recipe is so comforting and goes well with any rice dish.  

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Potatoes - 3, large
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Cumin seeds - 1 tsp
• Green chilies - 3, chopped
• Ginger - 1-inch piece, finely chopped
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Ground black pepper - 1 tsp
• Curry leaves - few, chopped
• Salt - to taste
• Lemon juice - 2 tsp

Method:

1. Boil the potatoes until soft. Peel and crumble roughly and keep it aside.
2. Heat oil in a skillet.  Splutter mustard seeds.  Fry urad dal and cumin seeds until golden brown. 
3. Add green chiles, ginger, turmeric powder, curry leaves, and asafoetida.  Saute for 10 seconds.
4. Add the potatoes, ground black pepper, and salt.  Stir to combine.  Cook for 2 minutes, stirring gently.
5. Remove from the heat and add lemon juice.  Mix well.
6. Serve as a side dish with sambar, rasam, and hot steamed rice

Kashmiri Dum Aloo / Baby Potatoes Cooked in Spicy Yogurt Sauce ~ Day 60

In this tangy, aromatic, creamy and traditional Kashmiri dish, the potatoes are deep fried in oil and then added to the yogurt gravy.  Since I wanted to cut down on some calories, I chose to bake the potatoes.   Nevertheless, it turned out one amazingly flavorful and delicious curry.

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Preparation time: 10 minutes

Cook time: 40 minutes

Serves: 4 to 6

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Ingredients: 

• Baby potatoes - 16 to 20
• Yogurt - 1 and 1/2 cups, whisked
• Fennel powder - 1 tbsp
• Coriander powder - 1 tbsp
• Kashmiri red chili powder - 1 tbsp
• Dried ginger powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam Masala powder - 1 tsp
• Sugar - 1 tsp
• Salt - to taste
• Water - 3 cups
• Coriander leaves - for garnishing 

For tempering:

• Cumin seeds - 1 tsp
• Bay leaf - 2
• Green cardamom - 3
• Cloves - 3
• Cinnamon stick - 1, small
• Asafoetida - 1/4 tsp
• Oil + Ghee - 2 tbsp each

Method:

1. Wash and boil the potatoes in enough water until soft.
2. Peel the potatoes and prick them all around with a tooth pick or fork.
3. Preheat the oven to 350 degree F.
4. Place the potatoes in a baking tray lined with aluminum foil.  Bake the potatoes until golden brown on both sides, about 20 minutes.  
5. Alternatively, you can fry the potatoes in hot oil for more rich and authentic flavor.
6. In a small bowl, combine fennel powder, coriander powder, ginger powder, kashmiri chili powder, and turmeric powder in 1/4 cup water.  
7. Heat oil and ghee in deep skillet.  Add asafoetida, cumin seeds, bay leaf, cardamom, cloves and cinnamon stick. Fry for 20 seconds.
8. Add the spice mixture and fry over low heat until oil separates.
9. Add the yogurt, sugar and salt along with 3 cups of water.  Mix well.
10. Add the potatoes, cover and cook over low heat for 20 minutes, stirring occasionally.
11. Uncover, add the garam  masala powder, mix well and cook for a minute.  Remove and garnish with coriander leaves.
12. Serve with naan, roti, chapati or rice.

Roasted Sweet Peppers Stuffed with Seasoned Mashed Potatoes ~ Day 50

 Mini sweet peppers are great for snacking with hummus or any dip.  Stuffing them with spiced up mashed potatoes takes it to a whole new level.   When served warm, these incredibly delicious peppers disappear in no time. 

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Sweet peppers - 12
• Potatoes - 2, large
• Onion - 1, finely diced (I used the green onion bulb)
• Mustard seeds - 1/2 tsp
• Crushed coriander seeds - 1 tsp
• Green chilies - 3, minced
• Ginger - 2 tsp, minced
• Turmeric powder - 1/4 tsp
• Lemon juice - 1 tbsp
• Curry leaves - 4, finely chopped
• Coriander leaves / Cilantro - 2 tsp, chopped
• Oil - 3 tbsp

Method:

1. Boil the potatoes till soft, peel, mash and set it aside.
2. Wash the sweet pepper, pat dry and make a slit the center.
3. Heat 1 tbsp oil in a skillet.  Splutter mustard seeds.  Add the crushed coriander seeds and curry leaves.
4. Add the onion, ginger and green chillies.  Saute until the onion is translucent.
5. Add turmeric powder, mashed potatoes and salt. Mix well.  Cook over low heat for 2 minutes.
6. Remove from the heat and add lemon juice and coriander leaves.  Stir to combine.  Let it cool for 2 minutes.
7. Gently stuff the potato mixture into the slit sweet peppers.  
8. Heat 2 tbsp oil in non-stick or cast iron skillet.  Saute the peppers on medium heat, stirring and turning frequently until the skin of the pepper turn brown on all sides, about 5 minutes.
9. Serve hot as an appetizer or a side dish.

Baked Masala French Fries ~ Day 10

Preparation time: 10 minutes

Cook time: 40 minutes

Serves: 4

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Ingredients:

• Russet Potatoes - 3, large
• Olive oil or Coconut oil - 2 tbsp
• Finely chopped coriander leaves - for garnishing

For the Spice Mix:

• Coriander powder - 3/4 tsp
• Cumin powder - 3/4 tsp
• Red chili powder - 1 tsp
• Ground black pepper - 1/2 tsp
• Mango powder - 1/2 tsp
• Kasoori methi - 1 tsp
• Turmeric powder - 1/4 tsp
• Salt - 1 tsp
• Optional: Onion powder - 3/4 tsp and Garlic powder 1/2 tsp

Method:

1. Preheat oven to 425 F.  Line a baking tray with foil or parchment paper.
2. Wash, peel and cut the potatoes into finger size strips and place it in water.
3. Combine all the spice mix ingredients.
4. Pat dry the potato strips well in a kitchen towel or paper towel.
5. Place the potato strips on the tray and add oil and coat well.
6. Sprinkle desired amount of spice mix and rub the potato strips.  Make sure all the sides are coated well.  Arrange potatoes in a single layer on the baking tray.
7. Bake for 35 to 40 minutes, turning the fries halfway through.  Bake until golden brown and crispy.  Sprinkle coriander leaves before serving.
8. Serve hot with ketchup or any dip.

Beetroot Cutlet / Tikki

Preparation time: 30 minutes

Cook time: 20  minutes

Serves: 4

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Ingredients:
Shredded Beetroot - 2 cups
Boiled Potatoes - 3, large
Onion - 1, small, chopped
Green Chilies - 2, finely chopped
Ginger and Garlic - 1 Tbsp, freshly grated
Fennel Seeds - 1 Tbsp
Cumin Powder - 2 tsp
Dry Mango Powder / Amchoor - 2 tsp
Chat Masala Powder - 2 tsp
Coriander Leaves / Cilantro - 3 Tbsp, chopped
Salt - to taste
Oil - for shallow frying

For the coating:
Panko Bread Crumbs - as needed
Kasoori Methi - 2 Tbsp
Fennel Powder - 2 tsp
All-purpose Flour - 2 Tbsp
Water - 1/4 cup

Method:

1. Add little salt to the shredded beetroot and set it aside for 10 minutes.
2. In a large bowl, add the mashed potatoes, chopped onion, green chilies, chat masala, dry mango powder, fennel seeds, cumin powder, ginger, garlic, cilantro and salt.  Mix well.
3. Squeeze out the juice from the beetroot and add the beetroot to the potato mixture.  Mix thoroughly.
4. Save the beet juice and use it to make other curries or soup.
5. Shape the mixture into lemon sized balls and flatten them into small discs.  You can also roll them round or any other shape you like.  
6. Place the bread crumbs in a plate.  Add the kasoori methi and fennel powder.  Mix well.
7. In a small bowl, add the flour and water.  Mix well to make a paste.
8. Dip the prepared discs / tikkis in the flour mixture and place it in the bread crumb to coat all sides. Arrange the tikkis in a large plate.
9. Repeat with rest of the tikkis.  Refrigerate the tikkis for about an hour.
10. Heat oil in a skillet.  Place about 3 to 4 tikkis at a time and fry for a minute on each side on medium high.
11. Remove and drain on a paper towel.
12. Serve hot with your choice of chutney or ketchup.

Potato Masala

Ingredients:
Potatoes - 3, large, boiled and peeled
Onion - 1, large, diced into chunks
Channa dal - 2 tsp
Urad dal - 1 tsp
Green chillies - 2, chopped
Ginger - 1 inch piece, finely chopped
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves and fresh coriander leaves - few springs
Oil - 2 TBSP
Water - 1 cup
Salt - to taste

Method:

1. Heat oil in a skillet and splutter mustard seeds.
2. Add channa and urad dals.  Fry until golden brown.
3. Add the cut onions, green chillies, ginger and curry leaves.
4. Saute until translucent, but still crunchy to the bite.
5. Add 1 cup of water. turmeric powder and salt.  Bring it to a boil.
6. Mash the boiled potatoes with hand and add it to the boiling water.
7. Mix thoroughly.  Let it cook until the masala thickens.
8. Masala should be slightly loose but at the same time thick in consistency.  Add water accordingly.
9. Garnish with fresh coriander leaves.
10. Serve with poori or doasi.

Methi ~ Aloo Paratha / Fenugreek Leaves and Potato Stuffed Flat Bread

Ingredients:
For the dough:
Wheat flour - 2 cups
Salt - to taste
Water - as needed

For the stuffing:
Potatoes - 3 (boiled, peeled and mashed)
Methi / Fenugreek Leaves - 2 cups (washed and chopped)
Cumin Seeds - 1 tsp
Grated Ginger - 1 tsp
Chopped Green Chilies - 4
Chat Masala - 2 tsp
Amchur / Dry Mango Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste

Oil / Ghee for making Parathas
Some flour for dusting

Method:

1. In a large bowl, place the flour and salt.  Add enough water and make soft dough.  Keep it aside for 30 minutes.
2. Mix together the methi leaves, cumin seeds, ginger, chilies, chat masala, amchur powder, turmeric powder and salt.
3. Add the mashed potatoes and mix well.  Make sure the potatoes are soft and without any lumps.  This helps to roll the parathas easily.
4. Make a lemon size balls and keep it aside.
5. Knead the dough one more time.
6. Take a lemon sized dough and roll into a thick disc.
7. Place the potato filling in the center and cover the edges.  Flatten the dough ball and dust with some flour.
8. Roll into a large, thick circle.
9. Heat a skillet and place the rolled disk.  Cook until the brown spots appear on the bottom side.
10. Flip to the other side to cook.
11. Apply oil / ghee to the cooked side.  Flip and do the same to the other side.
12. Cook until both sides are brown.  Remove from the skillet.
13. Serve hot with yogurt, raita or/and pickle.

Samosa

Ingredients:

For the dough:
All purpose flour - 2 1/2 cups
Rice flour - 1/4 cup
Ajwain / Bishop's weed / Carom seeds - 1 tsp
Ghee / Clarified butter - 3 TBSP
Oil - 3 TBSP
Salt - to taste
Water - 3/4 to 1 cup

For the filling:
Boiled, mashed potatoes - 3
Green peas, cooked - 1/2 cup
Ginger, chopped - 2 tsp
Cumin seeds - 1 tsp
Amchur /  Dry Mango powder - 2 tsp
Garam masala powder - 2 tsp
Red chili powder - 1 tsp
Kasoori methi / Dried fenugreek leaves - 1 TBSP
Salt - to taste
Oil - 2 tsp

Oil - for deep frying

Method:

1. In a large bowl, combine all purpose flour, rice flour, ajwain and salt.
2. Add the ghee and oil.  Mix well until crumbly. Rub the mixture between your palms for best result.
3. Add water little at a time and make a soft but a little tighter dough. 
4. Knead for 5 to 10 minutes. Cover and let it  rest for 30 minutes.
5. Meanwhile, heat 2 tsp oil in a pan.
6. Add cumin seeds.  Once they start to brown add the chopped ginger.
7. Add the mashed potatoes, peas, garam masala, mango powder, chili powder, kasoori methi and salt.
8. Mix thoroughly to coat and cook for a minute.  Let it cool.
9. Take a lemon size dough and roll into a thin circle.  You can apply little oil on the rolling surface for easy rolling.
10. Cut the circle into half to form a semi circle.
11. Take one of the semi circle and apply water to the straight edge.
12. Now fold both ends to the center to form a cone.
13. Stuff the cone with potato filling. 
14. Apply water around the cone and seal the edges. Repeat the process with rest of the dough.
15. Heat oil in a large pan or deep fryer.  Oil should be warm to ensure crispy outer layer.
16. Drop in the prepared samosas and fry in a warm oil, slowly increasing the temperature until golden brown.
17. Serve hot with mint, cilantro and tamarind chutney.

  

Twice Baked Potatoes

Ingredients:

Large Baking Potatoes - 4
Plain Greek Yogurt - 1 cup

Milk - 1/2 cup

Black Pepper - 1 tsp or to taste

Chat Masala - 2 tsp

Sliced Green Onions - 1/2 cup, divided

Cheddar Cheese - 1 cup, divide

Butter - 4 TBSP

Salt - to taste

Method:

1. Preheat oven to 450 degree F.
2. Bake potatoes in the oven for 1 hour.
3. When potatoes are done, allow them to cool for 10 minutes.
4. Slice potatoes length wise and scoop the flesh out and place it in a large bowl.  Save the skins.
5. Add yogurt, milk, chat masala, black pepper, salt, 1/2 cup cheese and 1/2 the green onions.
6. Mix with a potato masher or hand mixer until well blended and creamy.
7. Spoon the mixture into potato skin.  Top it with the remaining cheese and green onions.
8. Bake for another 10 minutes or until the cheese melts.

Recipe adopted from here.

Methi Aloo with Badam / Potatoes with Fenugreek Leaves and Almonds

Ingredients:
Red or white small potatoes - 10 (Boiled, peeled and cut into big chunks)
Fenugreek Leaves / Methi - 1 cup ( washed and chopped roughly)
Urad dal - 2 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Coriander Powder - 1 TBSP
Sambar Powder - 2 tsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1 tsp
Broken Red Chili - 1
Asafoetida - 1/4 tsp
Almond - 8-10 (coarsely powdered)
Oil - 2 TBSP
Salt - to taste
Few curry leaves

Method:

1. Heat oil in a pan and add mustard seeds and let it splutter.  Add urad dal, cumin seeds, red chili and fry until golden brown.
2. Add fenugreek leaves, curry leaves and saute for a minute.  Add all the spices except almond powder and mix well.
3. Add the potatoes and mix well to coat.  Roast it in low flame until all sides are golden brown.
4. Finally add the almond powder and mix well and cook for another minute or so.
5. Serve hot.

Potato - Sago(Javarisi) Burger

Ingredients:

Potatoes - 5 (boiled and mashed)
Sago- 1/2 cup (Soaked for 1 hour and cooked with little water for 2-3 whistles in a pressure cooker or on a stove top till soft to touch)
Any Salad mix - 1 cup (I used rainbow salad mix)
Tomatoes - 2 (sliced)
Green chillies - 5 or to taste (finely minced)
Garam Masala - 2 tsp
Grated Ginger - 2 tsp
Fresh Coriander - handful
Coriander Chutney and Sweet tamarind Chutney
Salt - to taste

For the Yogurt - Mint Sauce:  Blend the following:
Yogurt - 1 cup
Mint Leaves - 1/2 cup
Green chillies - 3 or to taste
Salt - to taste

Method:

Mix the yogurt sauce in the salad mix and keep it aside.
In a large bowl mix in the mashed potatoes, cooked sago, minced green chillies, garam masala, grated ginger, fresh coriander and salt.  Mix well. 
Take some potato mixrue and make round patties.
Heat  2 TBSP of oil in a skillet and fry the patties bothe sides untill golden brown.

To assemble the burger:

Cut the kaiser roll in to half and place the salad mix on the bottom portion.
Place the burger on top of the salad.  Spoon some coriander chutney and sweet chutney.
Top the burger with sliced tomato and cheese( I didn't use).
Cover it with the kaiser roll.  ENJOY!

Recipe adapted and modified from Ranjani of Wake Up and Smell the Masala.

Sending this to Nupur for Blog Bite 5 - Sandwiches and Wraps
and to Niloufer for cooking with seeds event started by Priya.

Now,  Say Aahhhh.............

Spicy Potato Roast

Look at these teeny-tiny potatoes, I picked up from my favorite store Trader Joe's.

And look what I made out of them.

Roasting

And Ta-Da

Spicy Potato Roast

Ingredients

Potatoes - 1 lb
Mustard seeds - 1/2 tsp
Urad dal / ulutham paruppu - 2 tsp
Turmeric powder - 1/2 tsp
Asafetida - 1/4 tsp
Curry leaves
Salt to taste
Oil - 2 TBSP
Dry roast the following ingredients and make a fine powder
Coriander seeds / dhania - 2 TBSP
channa dal / kadalai paruppu -  1 TBSP
Black pepper - 1 tsp
Cumin seeds / Jeeragam - 1 tsp
Dry red chilli - 3-4 (according to your taste)

Method
Wash and peel the potatoes.  If you are using the teeny-tiney ones use stove top for boiling.
Heat oil in a large skillet and add mustard seeds.  Now add urad dal and fry till golden brown.  Add curry leaves, turmeric powder and asafetida.  Add the peeled potatoes, salt and mix well.  Now add the ground spice powder and coat the potatoes well.  Make sure not to break the potatoes while mixing.  Cook the potatoes in low flame, stirring occasionally until brown.  Serve hot.

Enjoy!!!