Love to have Potato anytime of day. So here i came up with a dish where I have prepared one potato sabji & used it in many different way.
So here comes our favourite root POTATO.
Yummy Potato Sabji
You need:
Potatoes 4 Big ones
Onion 4 big ones Finely chopped
Green chillies 8 nos Slit in to half
Coriander 1/2 cup finely chopped
Curry leaves 1 stick
Salt to taste
For tadaka:
Oil
Mustard seeds
Channa dal & udad dal 2 tbsp
Turmeric
To do:
Boil the potatoes in cooker, peel & mash them.
Take oil in a kadai, when its warm enough add mustard seeds & channa dal, udad dal fry till it bocomes golden.
Add chopped onion & green chillies, fry till onion becomes transparent.
Add turmeric, salt & curry leaves. Let it cook for a while & add mashed potatoes & coriander leaves.
Mix well & cook for few min on low flame.
Serve hot with Chapatis or use it to make masala Dosas.
And one day I came up with this dish which I call Stuffed Idli .
So heres the dish.
All you need:
Leftover or freshly made onion potao sabji(usually used for Masala Dosa)
Idli batter
Idli stand & steamer
Ghee or Oil for grease
All you have to do:
Make small lime size balls of potato sabji & flatten them.
Grease the Idli stand with Ghee or oil & pour a 3/4 th Tbsp of batter in each idli holes.
Now place flatten potato sabji in the middle & cover them again with the batter.
Steam the idli's in the steamer or cooker as usual you do for idli's.
Once they are steamed just take them out & cut it in half, it gives a nice appeal to serve.
Serve with any chutney, I love to serve with Grapes Chutney.
I find very difficulty in making stuffed parathas, most of the time they break & taste more of a doughy.
So i came up with a solution Chiroti Stuffed Paratha.
You need:
Onion potao Sabji for filling
Chapati or Roti dough for external layer
Oil for roasting
To Do:
Take a large portion of the dough. Roll it into a circular disc with the help of a rolling pin & dry flour. Spread the filling all over the dough. Now roll the dough with filling inside to make a cylendar shape.
Now cut the cylenders on many pices to make individual balls. Flatten these balls & roll them into medium circles.
Now transfer this to a griddle(tava) and cook till brown spots appear on both sides of the parantha.
Apply little oil on each side and cook till golden brown.
Serve hot with achar (pickle) and dahi (yogurt) our your favourite Chutney.
Potato sanwich Bhaji
You need:
Potato sabji
Bread
Cheakpeas Flour
Dhaniajeera powder
Red chilli powder
Lemon Juice
Salt
Oil for frying
To Do:
Make batter by mixing Cheakpeas flour, daniajeera pwd, Redchilli pwd, salt & lemon juice.
Add little bit of water to make a batter of right consistenct to make Bhajis.
Now toast the bread in toaster & spread the potato sabji & put another bread on top.
Just make a Sandwich.
Cut it in two diagonally making two triangles.
Dip in the batter & deepfry in the oil.
Fry them in oil till they are golden in colour & take out
Place on the Absorbent paper to get ride of excess oil.
Serve hot or cold(Picnics, outings) with Grapes chutney & Tomato Sauce.
Link to tis post : POTATO :JFI of Month
