Dec 20, 2014

417: Potato Masala/ Poori Bhaji

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 Poori Potato Bhaji is a classic south Indian Breakfast combo. This masala is nothing but mashed potato with Indian tadka. This potato masala is one of the easiest masalas that can be made.


Big Potatoes             -         3 nos.
Turmeric Powder                ¼ Tsp.
Green Chilies                       3 no.
Grated Ginger                     1 Tbsp.
Ground Chutney dal             1 Tbsp. (Pottukadalai)
Water                                  1½  Cups
Salt                                     To Taste
For Seasoning
Oil                                       1 Tsp.
Mustard seeds                  ½ Tsp
Cumin seed                         1/2 Tsp
Fennel seeds                      ½ Tsp.
Curry leaves                        few
Asafetida                             a pinch

For Garnishing
 Chopped Coriander leaves         1 Tbsp.
  • Boil the potatoes in a cooker. Once cooked remove from heat  and  peel off the skin. Mash it using potato masher or spatula.
  • Chop the chilies, curry leaves finely.
  • Heat oil in a pan, add all above seasonings and allow to splutter.
  • Add the chopped chilies, curry leaves, grated ginger. Sauté well.
  • Add the mashed potato and turmeric powder and sauté for a minute.
  • Now add the water, chutney dhal powder and salt. Mix well till it blends with the masala.
  • Let it boil for 7 minutes in a medium flame.
  • Garnish with chopped coriander leaves and transfer to serving bowl.
  • Serve hot with Poori.

Dec 10, 2014

416: Pumpkin Sambhar/ Poosanikai Sambhar

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South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Pumpkin Sambar using this simple recipe from  My Madappalli.


 Chopped Red Pumpkins               2 cups
Chopped Green chilies                 2 Nos
Tamarind                                    gooseberry sized
Curry leaves                                few
Tomato                                       1 No.
Coriander leaves                         For decoration
Salt                                            To Taste.

To Roast and Grind
 Chenna dhal                              1 Tbsp.
Thuvar dhal                               1 Tbsp.
Fenugreek seeds                       ¼ Tsp.
Urdh dhal                                  1 Tbsp.
Coriander seeds                        1 Tbsp.
Asafetida powder (Kayam)       ½ Tsp.
Red chilies                                6 Nos.
Oil                                            As needed

For Tempering   

Coconut Oil                              1 Tbsp.
Mustard seeds                        1/2 tsp
Dry red chillies                        3 split


  • Pressure cook the dal,  ½ of pumpkin cubes with turmeric powder and few green chillies with 1½ cups of water until dal is soft for 2-3 whistles. Mash it gently with the back of a spoon and set aside.
  • Soak the tamarind in hot water and pureed the juice throwing out the fiber.
  • Heat oil in a pan, add the ingredients from "To roast and grind " and fry until the lentils turn brown . Cool them to room temperature and grind to coarse powder.
  • Add some chopped tomatoes,green chilies,  ,tamarind juice, 2 tbsp of sambhar powder ,salt to taste and 1 cup of water .
  •  Close the pan with a lid and cook for 8 to 10 minutes until its cooks well and leaves out nice aroma.
  • Once it cooks well, Add the cooked dal and cubed pumpkins to the mixture and bring it to a boil, and cook till the pumpkin pieces are soft.v Finally check for salt and spices and add accordingly.
  • Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chillies and curry leaves. Fry well.
  • Add this tempering to the pumpkin sambhar.
  • Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.

Nov 15, 2014

415: Indian Style Slaw

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Indian Style Slaw

Makes 6 cups


Green cabbage -                                            ½ pound
 Shredded Red cabbage                                  Handful (optional)
 Fresh Serrano chilies                                      3 no.
Capsicum                                                        ¼  (cut into strips)
Shredded Carrot                                              1/4 cup
Dry roasted peanuts /Almond Slices                ¼ cup
 Unsweetened Coconut   shreds/Dry coconut     ¼ cups
Chopped fresh cilantro                                     ¼ cup
Sea Salt                                                           1 ½ tsp.
Lime juice                                                        1 Tbsp.
For Seasonings
Olive oil                                                          2  tbsp.
Mustard seeds                                                1 Tsp.
Turmeric powder                                            ¼ tsp.

  • Cut the cabbage half in half lengthwise and slice both halves into shreds, as thin as you can. Keep aside.
  • Slice the Bell pepper, lengthwise and then cut them into thin slices. Cut the chilies into half moon slices.
  • Take a big mixing bowl; add both cabbage shreds , chilies, and bell pepper in it.
  • Grind the peanuts coarsely in a coffee grinder.
  • Add the coconut, cilantro,salt and lime juice into the cabbage mixture.
  • Sprinkle the ground peanuts over  the cabbage mixture.
  • Take the oil in a small skillet over medium high heat. Once the oil appears to shimmers, add the mustard   and wait for popping , switch off the stove and sprinkle the turmeric powder.
  • Pour the seasonings over the cabbge , using tongs  helps, combing the slaw  and ensure every shred of cabbage is evenly coated and well mixed.
  • Serve the slaw either at room temperature or chilled. 

Peanut allergy suffers , you can use other nuts as an alternative to the peanuts.

Style Slaw

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