Urulaikkizhangu Varuval Potato fry

There won’t be anybody who will not love the taste of potatoes and especially the fry. But now a days many are conscious of its high calories and try to reduce its intake. For sure it will tempt the taste buds of all. Cooking potatoes is also easy and fast. As I was mentioning in my previous blog about Rasam and potato fry, I thought if I give the recipe of potato fry also it will be useful for many. This also is a very simple recipe and will take just 5 to 10 minutes to cook.

Ingredients
Potatoes-4 medium sized
Sambar powder (kuzhambu milagai thool)-1 table spoon
Garlic -5 pods smashed with the skin on.
Procedure
Cut the potatoes into small square pieces as in the snap. Add the chili powder and salt needed .Mix well and keep aside for 5 to 10 minutes if you are not in a hurry ,else you can start cooking immediately. Pour 2 table spoon of oil in the kadai. Season the curry with a teaspoon of mustard seed, a teaspoon of fennel seed and little curry leaf. Once the mustard seed splitters add the potatoes, mix well and in medium flame cook till the potatoes are cooked. Once the potatoes are cooked add the smashed garlic, increase the flame and keep on stirring. This will help the potatoes to get roasted. The oil you used will be separated now. Switch off the stove. While transferring the fry to the serving bowl discard the oil. More than half the oil you used will be left behind.

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Simple Egg Fry with boiled eggs

Quick Boiled Egg Fry

Ingredients

Boiled eggs - 4 nos

Red chilli powder - 1 tsp

Coriander powder - 3 tsp

Turmeric powder - 1/4tsp

Salt - 3/4 to 1 tsp

Oil - 4 tbsp

Water - 4 tbsp

Simple egg fry

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Method

1. Cut the boiled eggs into half.

2. In a wide pan or kadai mix red chilli powder with coriander powder, turmeric powder, salt, oil and water.

3. Place the pan on medium heat and keep stirring until thick gravy is formed.

4. Lower pan heat and place halved boiled eggs down facing the pan, cover with lid and cook for 3 mins.

5. Remove boiled eggs to plate along with masala. 

Garnish with curry leaves and serve along with chapati, steamed rice or as appetizer.

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Gila River Fry Bread

2 1/4 cup flour

3/4 cup warm water (or a little less)
3 tablespoon solid vegetable shortening
1 teaspoon salt
2 teaspoon baking powder
fat or oil for frying

Mix flour, baking powder and salt. Cut in 1 T. of shortening. Melt
and cool remaining 2 T of shortening and set aside. Add just enough
water to flour mixture so dough holds together and can be handled
easily. Knead on a lightly floured board until smooth (30 seconds),
adding only enough flour to work dough. Form dough into smooth 2-
inch balls. Brush each ball with cooled shortening and let stand 45
minutes. On a lightly floured surface, with the heel of your hand,
flatten each ball out into a round circle about 6 inches in
diameter.In a deep skillet or deep fryer, heat fat to 360 degrees. Ease
dough into deep fat. Dough will bob to surface. Cook until dough is a
light brown (45-60 seconds). Turn and cook other side (45-60 seconds).
Remove from fat immediately and drain on paper towels. Makes 6
individual breads. Fry bread should never be made in advance. The
only way to enjoy it is sizzling hot from the skillet. Try
drizzling its crusty golden skin with honey or dust it with powdered sugar;
great for breakfast or addition to soup or a stew meal.

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ASPARAGUS AND BOILED PEANUTS STIR FRY

Asparagus has become a new favorite vegetable in house these days. I usually make it like a poriyal or add it in any mixed vegetable curry. The only thing to note is that care should be taken not to over cook the asparagus. This makes it taste very different.  Coming on to this recipe, I came up with this one while trying to use some leftover peanut sundals, I had made the previous day. This combination was pretty good though. This dish goes well as a side dish with rice and any spicy gravies like vatha kozumbu etc.

Ingredients:
1. Asparagus, 1 bunch, chopped into small pieces.
2. Boiled peanuts, 1 cup. You can use roasted peanuts too. I soaked raw peanuts for a couple of hours and pressure cooked them for up to 2 whistles for 10 minutes.
3. Onion, medium size, 1, diced finely.
4. Tomato, 1, small, diced finely.
5. Green chilies, 2, slit into two.
6.  Ginger-garlic paste, 1 teaspoon.
7.  Curry leaves, a few.
8.  Mustard seeds, 1/4 teaspoon.
9.  Fennel seeds, 1/4 teaspoon.
10. Turmeric powder, 1/4 teaspoon.
11. Sambar powder or chili powder, 1/4 teaspoon.
12. Salt as per taste.

Procedure:
Heat a pan with a tablespoon of oil. Add the mustard seeds and let it splutter once the oil is hot. Add the fennel seeds and fry them for a few seconds. Then add the diced onions and curry leaves and sauté for a few minutes until the onions are tender. Add the diced tomatoes, green chilies, and ginger-garlic paste for keep sautéing until everything is well blended. Now reduce the flame to low and add turmeric powder, sambar powder, and salt and keep frying for a minute until the powders lose their raw smell. Add the chopped asparagus and boiled peanuts, mix everything well and cook closed under low flame for 10 minutes until the asparagus are cooked. If needed, water can be sprinkled in between to prevent burning of the stir fry. Serve as a side dish with rice or chapathis.

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