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Hello Sowmya,
The first podi variety which I learnt from my cousin.
Curry powder:
Dhania 2 tsp
channa dal 1 tsp
red chillies 2 tsp
sesame seed 1 tsp
Dry fry all the above and grind nicely.
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Orulaikizhangu podi:
Potato 4 to 5 boiled peeled and mashed
oil 2 tbsp
salt
Fry the following and make into a powder
Red chillies 5 to 6
thoor dal 2 tsp
urad dal 2 tsp
hing a pinch
mustard 1/2 tsp
Mix the powder with the mashed potatoes and serve hot.
This one, tried from a reputed article.
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This is a simple potato rice which can be done quickly.
Potato rice
Potato 2 to 3
onion 2
hing 1/2 tsp
haldi, salt
Fry the folling in little oil and grind coarsely.
Red chillies 3
urad dal 2 tsp
channa dal 2 tsp
dhania 2 tbsp
coconut dry optl. 1 tbsp
curry leaves 1 sprig
Heat a tsp of oil, season with mustard and jeera.
Cut onion and potato into lengthy thin pieces. Add the onion with little amt of salt to the seasoning once the spluttering is done. Fry well till it is golden brown.
Add potato, salt and haldi and cook for some more time. Once it is soft, add the powder; mix well till they are all coated evenly.
Take a cup of cooked rice and mix the above mixture to the rice. For more taste, add a tsp of ghee/sesame oil, mix all of them and garnish with a tbsp of peanut and coriander leaves.
p.s.:I always prepare this mixture whenever I go for vacation.
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Ok, pals...now back to SUN TV recipes..Guess this is a potato week becoz I am going to post more potato recipes..excuse me..
Masala mochai(field beans):
You can substitute with potato also in this curry.
Field beans 1 cup
besan flour 1/2 cup
saunf 1 tsp
chilli powder 1 tsp
sambar onion 1/2 cup
ginger, garlic and green chillies paste 1 tsp together
mustard 1 tsp
curry leaves and coriander leaves little
salt
haldi, oil
In a wide vessel, add a little amt of oil, besan flour, chilli powder, salt, haldi, boiled veg., mix well. Let it marinate for 1 hr.
Heat oil, add mustard, saunf, cut onion, pastes, saute well till the raw smell is gone completely. Add the above marinated mixture to the seasoning and cook in sim for some time.
Finally, garnish with leaves and keep aside.
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Stuffed baked potato:
Potato 1
onion 2 tbsp
tomato 2 tbsp
green peas 1 tbsp
carrot 1 tbsp
green chillies 1
grated cheese 2 tbsp
ginger paste 1 tsp
haldi, salt, coriander leaves
butter/oil 1 tbsp
Prick potato with fork and microwave for 10 mts. Cool, cut into 2 portions. Scoop out the center portion slightly and keep aside.
Stuffing:
Mix butter, onion, tomato, chillies, carrot, peas, paste and haldi with little water, microwave for 2 mts Add coriander leaves, mix well. Keep aside.
Rub salt with butter, pepper powder and apply on the skin of scooped potatoes.
Now, fill in the potatoes with stuffing mixture, add grated cheese and microwave for 15 secs.
Yummy appetizer is ready for kids!!
Tips from me:
Since we are grown-ups, we cant take much of potatoes. So, you can subtitute with certain ingredients.
When you take this dish with lunch or dinner, just half of the potato will do for you. So, no worry at all!!
Instead of full butter, for yrself, you can mix olive oil with salt and pepper powder(adding jeera powder will also give you extra flavor) and apply on the skin; it is better if you apply that paste inside the potato slightly before stuffing so that you will get the spicy taste all over the potato.
Omitting cheese will not make any difference at all. It also tastes good.
If you dont want to cook in microwave, you can cook the stuffing mixture on the stove top; but, it is better to cook the potatoes alone in microwave since cooker will make it very soft which we dont want in this dish.
While you are scooping out the potatoes, collect them and mix with the stuffing mixture and proceed as usual.
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hi R,
thanks for posting the recipe.!
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Dear R:
Thanks for the mouth watering recipes. In one of the above recipe using field beans,I would like to know if we have to soak the beans overnight or can it be cooked w/o soaking much.
R also request you to post some more recipes using field beans (mochhakottai)if possible. Its called some Val right?
Thanks in advance.
Seetha
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R what is Field beans?Where do we get it here?
GVB
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Hello GVB,
You will get it in Indian stores in the name of field beans itself. anyways, it is mochai.
Check out for the expiry date becoz had an experience of throwing out all of them becoz it was so bitter!!!
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Hi Seetha,
It is better to soak them for 6 to 8 hrs. becoz sometimes, here these items are not reliable. If it is an old stock, then, including green peas-is not cooking properly. Nothing is for sure in our great Indian stores.
Yes, it is val(guess!!). Back in Chennai, I saw fresh mochai. So, I got confused when I saw the drier version here.
And, have not started cooking using fulfledged field beans except for one or two dishes. While making navadhaniaya sundal(it is in the baby foods thread), will take all 9 grains 1/4 cup including field beans. Or, you can make separate sundal with this beans too.
Similarly, there is one gujarati recipe called kathol where they put black channa, chowly; with them, I use to add 1/4 cup of field beans too.
While making potato onion curry, you can sprout this beans (1/4 cup)and add to it which is also equally good.
And, in Mrs.Revathy's collections there is one sambar called pumpkin field beans kuzhambu which I tried and it is really good. Worth to try.
If you want any of the above recipes, let me know..
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Mochai sundal:
Mochai 1 cup
coconut 2 tbsp
green chillies 1/2
red chillies 1/2
channa dal 1 tsp
urad dal 1 tsp
mustard 1/2 tsp
curry leaves, coriander leaves little
hing and salt.
Soak them in water for overnight and cook them w/w.o skin adding pinch of salt and haldi. I always prefer to cook with skin.
Heat oil, add mustard, chillies, dals and hing. Once it splutters and done, add the cooked mochai without water and fry for a couple of mts. When it is dry, add salt, a piece of ginger and spread coconut grated fry for a mt. Switch off the gas.
Garnish with leaves.
variations:
1. Can add onion after adding the seasoning things. If you want it sour, can squeeze lime juice.
2. In a little amt of oil, fry 2 red chillies and 2 tbsp of dhania. Pour this powder to the cooked beans and add grated coconut finally.
Omit chillies, but add jeera while seasoning.
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I had this rasam at my friend's place where she made using peas and also suggested that it can be prepared using mochai too.
Mochai/peas rasam:
Field beans 1 cup
Garlic 3 flakes
onion cut 1 small
salt, curry leaves
tomato 1
tamarind lemon sized
Grind together
dhania 1 tsp
jeera 1/2 tsp
pepper 1/4 tsp
red chillies 4
hing little
urad dal & channa dal 1/2 tsp each
Fry the above in little oil and grind nicely w/w.o coconut.
Soak beans in water overnight.
Before cooking the beans, can fry it for a mt in 1/2 tsp of oil or you can cook directly.
Heat ghee, add mustard, jeera, garlic, onion and little hing. Fry for a couple of mts and add ground paste, cut tomato with enough water, tamarind and salt. Keep in sim and let it boil for 2 to 3 mts.
Add cooked beans/peas to the rasam and boil for some more time.
You can prepare this rasam without adding mochai which will be too good.
Optl:
For kids, can add quarter cup of cooked and diluted thoor dal to the rasam.
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