417: Potato Masala/ Poori Bhaji

 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.

Ingredients:

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.

  

Method

• 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.

  

416: Pumpkin Sambhar/ Poosanikai Sambhar

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.

Ingredients  

 Chopped Red Pumpkins               2 cups
Tovar Dhal                                  1/2 cup   

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

Method:

• Pressure cook the  tovar 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.

415: Indian Style Slaw

Indian Style Slaw

Makes 6 cups

Ingredients

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.

Method:

• 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. 

Note:

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

Indian
Style Slaw