Archive for potato

Bombay Pav Bhaaji

October 12, 2007 at 8:58 am · Filed under Mumbai Street Food, capsicum, cauliflower, potato ·Tagged

My favourite street food from Mumbai…..is Pav Bhaji….Whenever we went out, my ideal choice would evidently be Pav Bhaji. I would promise my best friend Saroj…naa this time I am ordering something else….but after reading through the menu….my choice would be Pav Bhaji….hehee

May be the colour and the aroma makes me go….”I need to have that”. Well I do miss all the street foods from Mumbai….especially Pav Bhaji.

Every month we try to make Pav Bhaji at home. What I have heard from some friends in Mumbai that the street vendors add red food colour to it. I am not sure about that. But when you make Pav Bhaji at home how do you get the red colour without adding artificial colour to it. When Saroj makes Pav Bhaji she adds beetroot to it. This gives a beautiful red colour to the dish. When I make Pav Bhaji I try to add all the reds : Tomatoes, red Pepper, Paav Bhaaji masala.

This time I added beetroot. :)…Thanks Saroj….


Pav Bhaaji

For 4 people:

Ingredients:

  • 1 Cauliflower cut into florets, some green long beans, 2 carrots peeled and diced, a bowl of green peas. (You can also use the frozen packet. Many superstores sell the frozen vegetables) Boil these.
  • 1 beetroot peeled and diced
  • 2 red peppers (capsicum) diced (You can also use other coloured peppers)
  • 2 Potatoes skin peeled
  • 3 tomatoes
  • 2 onions chopped finely
  • 3 garlic cloves and a piece of ginger, and 2 green chillies. Crush them together.
  • Pav Bhaaji masala ( I use the brand called MDH).

For serving:

  • 8 pieces of Paav (buns)
  • a lemon piece cut into quarters.
  • 1 onion chopped finely.
  • fresh chopped coriander leaves.

Method:

For Bhaaji:

  1. Boil the cauliflower florets, beans carrots and green peas till they become tender.
  2. In a separate pan boil the potatoes, red peppers, and beetroot pieces.
  3. When they are done, keep the boiled vegetables aside. (don’t drain the water).
  4. In a pan, add some oil. When the oil is heated add the chopped onion. When the onion turns pink add the ginger and garlic pieces and chilli pieces. Add the tomato pieces.
  5. Saute for a while. Now add the Pav Bhaji Masala. Saute for a minute till the masala coats the onions and tomatoes.
  6. Now add the boiled vegetables and mash them to attain the required consistency. Add salt.
  7. You can add the drained water if you don’t like the dry bhaji.

For Paav:

Heat a tava (or a nonstick pan). Cut the Pav horizontally. Add some butter in the tava. Roast both sides as you would do with the chapatis.

While serving:

When serving the bhaji, you can enjoy it with chopped onion and chopped coriander. A dash of lemon would bring out the flavour of the street food….:)….Hope you like it.

Comments (3)

Aloo Mirch Masala - Potato, Peppers in gravy

October 4, 2007 at 3:08 pm · Filed under capsicum, peppers, potato ·Tagged

If you are craving for peppers, this is one of the simplest sabjis. A mixture of diced potatoes and peppers in tomato gravy.

Aloo Mirch Masala - Potato, Peppers in gravy

Portion for 2 people …

Ingredients:

  • 2 medium-sized potatoes, peeled and diced.
  • 1 green pepper, 1 red pepper diced.
  • 1 onion chopped finely
  • 2 tomatoes cut and blended in blender to form a paste
  • ginger-garlic paste
  • garam masala powder, chilly powder ( I also used MDH Kitchen King Masala)
  • salt, cumin seeds, and fresh coriander leaves chopped finely.

Method:

  1. Add some oil to the saucepan. When the oil is heated add some cumin seeds. When they crackle add the chopped onion.
  2. Saute for a minute. Mix it with ginger-garlic paste. Add the tomato paste.
  3. Add the garam masala, chilly powder. Cook for a minute.
  4. When the mixture loses oil add the green and red pepper pieces.
  5. Saute and add the potato pieces. Add some salt. Cook for 5-10 minutes till the pieces are cooked.
  6. Once cooked garnish it with chopped coriander leaves.

Serve with chapatis, phulkas, rice….Hope you like this one….

Comments (1)

Aloo Saag - Potatoes in Spinach Gravy

October 3, 2007 at 6:03 pm · Filed under Spinach, potato ·Tagged

This is one of Rajesh’s(my husband’s) favourite dishes. Boil the baby potatoes and saute them in the spinach gravy. Hmm…not much of hard work…but there is some hidden hard work here…hehe…

Aloo Saag - Potatoes in Spinach Gravy

Ingredients:

  • A packet of boiled baby potatoes (or potatoes cut and boiled) and peeled.
  • A bunch of spinach(Palak) leaves, boiled.
  • A small onion chopped
  • 1 tomato chopped
  • 2 garlic cloves and a ginger piece chopped finely
  • 1 green chilli chopped finely
  • Garam masala, turmeric powder, ajwain seeds

Method:

  1. Boil the potatoes and peel the skin off.
  2. In a pan shallow fry these potatoes for a while till they turn golden. Keep aside.
  3. With spinach leaves, boil some water in a pan and add the spinach leaves to it. After a minute or drain the water. Blend the spinach, garlic, ginger and form a coarse paste.
  4. In a nonstick pan, add some oil and when the oil is heated add some ajwain.
  5. When they sputter, add the chopped onion. Saute them and now add the tomatoes. Again saute this for a while.
  6. Add the garam masala powder, turmeric powder.
  7. Add the fried potatoes. Cook for a while till the potatoes are coated with the masala.
  8. Now add the coarse spinach paste and cook for 5-10 minutes till the dish is cooked.

You can garnish it with some cream. Hope you enjoy it… :)

Comments (1)

Bataate Gojju - Potato in curd

September 22, 2007 at 6:22 pm · Filed under onion, potato, raitas

My favourite Gojju is Bataate Gojju made by my Ajji….She sometimes uses buttermilk when the curd is finished. But this curd and potota dish with raw onions with tempering is one of the raitas that tastes delicious but so simple as the potato melts in the mouth.

Bataate Gojju - Potato Raita

Ingredients (For 2-4 people):

2 large potatoes, 1 red or white onion finely chopped, 1-2 green chillies depending on the hotness, curry leaves, mustard seeds, cumin seeds, a pinch of asafoetida (hing).

Method:

  1. Boil the potatoes. Peel off the skin.

  2. In a serving bowl, add the potatoes and the chopped onion.

  3. For tempering: In a small pan, heat some oil. Add the mustard seeds. When they crackle add the cumin seeds and curry leaves. Add a pinch of hing.

  4. Pour this tempering on the potatoes and onion mixture. Add the sliced green chillies.

  5. When it cools off, mix the mixture with hand and try to mash the potato (not completely).

  6. Add the yogurt (curd) to this mixture and mix well.

  7. Garnish with chopped coriander.

Goes great with anything.

Comments (2)

Kobi Aloo Fry - Cauliflower Potato Fry

September 22, 2007 at 5:45 pm · Filed under cauliflower, potato ·Tagged

Cauliflower with Potato is one of good combinations for a quick sabji. I usually make this sabji when we yearn for something crunchy as a side dish.

Kobi Aloo Fry - Cauliflower Potato Fry

Ingredients: Portion for 2 people.

1 Cauliflower cut into tiny florets, 2 medium-sized potatoes peeled and diced, chilli powder, dhaniya powder, salt, mustard seeds, curry leaves, and fresh chopped coriander leaves.

Method:

  1. In a pan, add some oil. When heated add mustard seeds. When they crackle add the curry leaves.
  2. Add the potato pieces. Fry them for a while. Add the cauliflower florets. Mix well.
  3. Add the chilli powder and dhaniya powder. Saute and sprinkle some salt.
  4. Let it cook for 5-10 minutes till the vegetables are cooked and fried well.
  5. Garnish it with chopped coriander leaves.

Vooiiilaaa….goes well with dal and rice or Curd and rice.

Comments

Karahi Aloo (Potato pieces in a spicy gravy)

September 11, 2007 at 3:11 pm · Filed under North Indian, potato ·Tagged

Well most of the dishes in my kook book have been either amchigela or mallu…So it is time for a sort of Mughlai dish. With the Mughlai dishes, I have read the taste is on the amount of oil and masala that is added in a dish. Well with our lifestyles we cannot afford to have lot of oil in our food (Words from a grandma..my ajji)…So with this dish I try to cut out the oil as much as I can.

Karahi Aloo


To start with I boil the small potatoes and remove their skin. Heat some oil in the sauce pan and shallow fry these baby potatoes. I fry them till they turn golden (as pictured below). When they cool down, I use a fork to poke each piece. This way when it is cooked in the gravy, the potato can soak up the gravy (My friend bhakti did this with her Dum Aloo).

We also need some sliced onion, tomatoes. To start cooking this dish

  1. Heat some oil in the saucepan. When the oil is heated add the cut onion.
  2. Add some ginger-garlic paste. Saute for 2 mins. Add the tomatoes.
  3. Add the masala that you want. I add this masala called MDH Karahi Gosht Masala.
  4. Add some black pepper, dhania powder, salt, some jaggery or sugar, and garam masala.
  5. Add some water for gravy consistency. When the mixture begins to lose oil, add the fried potatoes.
  6. Cook for some time. When the potatoes are coated with masala. Pour the dish in the serving bowl and garnish it with freshly cut coriander leaves.

Hope you Luv it…. :)

Comments (1)

Vegetable Korma

September 4, 2007 at 1:30 pm · Filed under peas, potato ·Tagged

My colleague Ross once asked me how do you make Korma. I asked him have you tried any of the Kormas here. He said he has (he is not a fan of spicy food but he is making all the effort of trying all the Indian dishes). He wanted to know if I make the same kind of Korma as we get here in the so-called Indian restuarants. I said I will mail him the recipe.

Here is what I mailed him (including the pic):

Vegetable Korma


Ingredients: 1 packet of frozen vegatables (green peas, carrots, fine green beans, corn), 2 medium-sized potatoes, onion, chilli powder.

For Korma masala: 3 cloves of garlic, 1 small piece of ginger, 2 tomatoes, 2 green chillies (depending how hot they are ), 2 tbsp fresh or desicated coconut, garam masala, powdered cashewnut (or soaked almonds), corainder leaves. Grind them and form a paste.

Method:

  1. Boil the potatoes (I use microwave(700 W) to boil the potatoes for 3-4 minutes)

  2. In a saucepan, heat some oil. Add cumin seeds. Saute some pieces of onion.

  3. Add the frozen vegetables. Add the boiled and diced potatoes. Mix well. Add chilli powder, salt and a pinch of sugar or jaggery.

  4. Add the Korma paste after 2-3 minutes and let the vegatables boil till they become tender and eatable.

  5. Garnish with chopped corainder leaves.

Hope you enjoy it ….

Comments

Upvasachi Batate Bhaji

September 4, 2007 at 12:05 pm · Filed under potato ·Tagged

My mummy used to make this bhaji (sabji) during her upvas periods. Goes good with puris. I am not a puri fan. So I have it with chapatis. For 4 people, I boil 3 medium sized potatoes and cook it in heated oil, cumin seeds, curry leaves, and green chillies. I also use peanut powder.

Upvasachi Batate Bhaji

  1. Boil the potatoes and cut them in square shapes (I never get perfect square shapes with any vegetables :( )

  2. For peanut powder, I roast the peanuts in a small kadai and let it cool. Once cool, the peanuts are easy to peel off their skin. I grind them but not too fine. Put the roasted peanut powder in a small bowl.

  3. Heat some oil in a sauce pan. When the oil is heated add cumin seeds (jeera) and curry leaves. Add the sliced green chillies. When you get the aroma of all the above ingredients, add the boiled potato.

  4. After 1 minute, I add the peanut powder to the potato mixture. Sprinkle the required amount of salt. Cook for 3-4 minutes till the potato is coated with the peanut powder and other ingredients. (If you prefer some sweetness in your dish, you can also add a bit of sugar in it. My mummy used to put some sugar…tasted heavenly…)

  5. Garnish it with fresh coconut.

Enjoyyyy!!!

Comments