Potato Manchurian

 

Prep Time:15 m     Cook Time:25 m

Serves:3

Ingredients

Potato        - 3(medium sized)

Corn Flour - 1/4 cup

Plain Flour - 1/2 cup

Salt             - as required

Oil              - to deep fry

For the manchurian

Onion                      - 2

Spring Onion           - 1

Green Chilli Paste   - 1/2 tsp

Garlic                      - 3(chopped)

Tomato Sauce          - 1tblsp

Soy Sauce                - 1tblsp

Method

• Wash,peel and cut the potatoes into bite sized cubes.Place the potatoes in salted boiling water for three minutes and drain the excess water.
     
• Make a batter with the flours,salt and little water.
     
• Dip the potatoes in the batter and deep fry in batches in hot oil till golden in colour.
                     
     
• Now heat oil in a pan and add the garlic,white portion of spring onion followed by the green.Then add the finely chopped onions and green chilli paste and saute well.
                           
  
• Now add the sauces and give it a mix.Toss in the fried potatoes in this and stir.Transfer to a serving plate and garnish with spring onion greens.
                       
                       
  

Little Words

• An excellent side for fried rice and pulao varieties.
• The fried potatoes as such are a great snack and especially for kids.

 

Asparagus Stir Fry

 

Prep Time:10 m     Cook Time:20 m

Serves:3

Ingredients

Asparagus         - 200 g

Channa Dal       - 1/4 cup(soaked for 20 m)

Onion(shallots) - 10

Green Chilli      - 2

Curry Leaves     - few

Coconut             - 2 tbl sp

Mustard Seeds   - to splutter

Salt                    - as required

Oil                     - 2 tsp

Method

• Wash the asparagus and break the stalk at the end by bending and discard the ends.
     
• Bring a wide pan of salted water to boil and place the asparagus in this.After five minutes remove the asparagus and chop them into small pieces leaving the spears intact.
                       
     
• Meanwhile cook channa dal  in another vessel of salted boiling water.When the channa dal is soft strain the excess water.
                         
     
• Heat oil in a pan,splutter mustard seeds,add curry leaves and green chilli followed by shallots.Saute for a minute or two till onions become soft.Now add the asparagus followed by required salt and boiled channa dal.Now add the spears.Sprinkle grated coconut,give it a toss and transfer to serving bowl.Serve with rice.
                    
                          
     

Little Words

• Nice combo for curd rice,rasam rice,sambhar rice..
• Add little salt because salt is added in every step.
• The more thick the stalk is the more fleshy and juicy the vegetable.

Pori Urundai/Puffed Rice Balls

 

Prep Time:5 m       Cook Time:15 m

Makes:10 - 12

Ingredients

Pori               - 3 cups

Jaggery          - 1cup(powdered/crushed)

Rose Essence  - few drops

Water             - 1/4 cup

Method

• Place a pan on the stove and add the powdered jaggery to it.Add water and let it dissolve.Filter the jaggery solution if necessary to remove any impurities present.
     
• Let it boil until it reaches ball consistency.(Place a bowl of water and add few drops of jaggery syrup.If the drops gather together as a shiny ball then the syrup has reached the right consistency.Now add the pori/puffed rice and quickly mix them together.
                        
                          
  
• Transfer this to a plate and take small portions and hold them firmly between palms to shape into balls.
                               
  

Little Words

• If the mixture is too hot place a bowl of water to wet fingers.
• The consistency of the jaggery syrup plays a big role in the texture of the pori urundai.
• Mix the puffed rice and syrup in batches if making in large quantities.
• Nice crunchy munchy snack.

Carrot Chutney

Prep Time:10 m     Cook Time:10 m

Serves:3

Ingredients

Carrot          - 2 (medium sized)

Coconut       - 1/4 cup

Green Chilli - 2
Garlic           - 2

Shallots        - 15
Salt              - as required
Oil               - 1 tsp

To Temper

Curry Leaves   - a sprig

Mustard Seeds - to splutter
Channa Dal      - 2 tsp
Oil                  - 1 tsp

Method

• Heat oil in a pan and add the shallots,garlic and green chilli.Saute this for a while until the onion becomes translucent.Transfer this to a plate.
     
• Now add roughly chopped carrots and little salt.Saute this for three to five minutes and let it cool.Then add this to the shallots,add coconut,required salt and little water if necessary and grind it into a paste.
                          
     
• Heat oil in the same pan and temper with musatard seeds,curry leaves and channa dal.Serve with idli,dosa,rice,chappathi,paniyaram,toasts......
                             
  

Little Words

• We had it with paneer paniyaram and it was yumm.
• Sprinkle little water to cook carrots if necessary.
• It tasted great with toast as well,a spicy lip smacking sandwich spread.