Aromatic Flavorful Baby Potato Roast

Tomorrow is Friday so this recipe is an easy yet spicy and flavorful baby potato roast cooked with aromatic spices. This goes well with rice like sambar or rasam. I served this yummy potato roast with hot parippu rasam and rice - a wonderful combination. For aromatic masala:  split urad dal, channa dal, dry red chilies and black pepper. Fry this masala items without out oil until nice aroma comes and grind to a powder. Let’s start yummy potato roast.

 Ingredients:

• Baby potato - 12 to 15
• Mustard seeds - 1 teaspoons
• Curry leaves - 1 sprig
• Turmeric powder - 1/4 teaspoons
• Asafetida - a pinch
• Oil - 2 teaspoon
• Salt - to taste

Method:

a) Boil the potatoes and peel them and keep aside. (Do not over boiled)

b) Heat 1 teaspoon oil in a kadai and add mustard seeds. When it pops, add asafetida, turmeric powder, curry leaves and salt. Fry for 20 seconds.

c) Then add the potatoes and fry without masala for 2-3 minutes making sure it gets coated well in the oil.

d) Then add the powdered masala and mix well ensuring masala is well coated on all potatoes. 

e) Add remaining 1 teaspoon oil and roast in medium flame till potato gets a light golden color.

     And now serve them with Drumstick Sambar or Limon Rasam

South Indian Recipe – Muttai Thokku ( Egg Masala)

Today we are going to prepare Muttai Thokku (Egg Masala) which is easy and tasty dish, we can serve this dish for chapatti, dosa and rice.

Ingrediant:

• Egg : 3 boile
• Oil : 5 teaspoon
• Onion: 3 nicely chopped
• Tomato: 4 nicely chopped
• Garlic paste: 2 teaspoons 
•  Curry Leaves: few
• Coriander Leaves: few
• Ginger paste: 2 teaspoons
• Green Chilies: 2
• Chili powder: 4 teaspoons (for spiciness)
• Coriander powder: 2 teaspoons
• Turmeric powder: ½ teaspoons
• Salt: for taste

Method:

So first take a kadai put some oil wait till it’s get hot, when it is ready put onion which is nicely chopped, fry till its gets brown, after that add curry leaves, green chilies, garlic and ginger paste, fry it for 3 mins, after that add tomato to this mixture. After frying for 10 mins add salt and turmeric powder, now fry it for 2 mins, and then add chili powder, coriander powder and glass of water for cooking. Make the flame in medium mode and close the kadai for 15 mins.

Now open the kadai now you can see the water has been ¾% drained and the ingredient is well cooked and converted like Thokku.

This is the last stage take that 3 boiled egg cut into small pieces and add it. Now keep the flame in slim mode and close the kadai for 1 mins, after a mins switchover the flame and finally add coriander leaves now the dish is ready. Serve this dish with love and passion.

Daily Idly - Recipe for Spicy Idly

When we have over fermented or left over idly batter, normally we make Dosa, Oothappam etc. Instead, we can season the batter and do this spicy idly.
Serve with coconut chutney, paruppu chutney and tomato pachadi.
 

Ingredient:

• Idly batter – 1kg
• Oil - 2 teaspoons
• Onion – 3 pieces nicely chopped (optional) (rate is doubled today)
• Mustard - 1 teaspoon
• Bengal gram dhal - 5 teaspoon
• Urad dhal - 5 teaspoon
• Asafotida Powder - a pinch
• Cashew Nuts – few (optional for kids)
• Ground Nut - a handful
• Green chilies - 5 to 10 (nicely chopped)
• Fresh ginger - a small piece
• Garlic Pearls – 10 pieces (chopped)
• Curry Leaves – few
• Mustard leaves - few

Method:

Chop onion, ginger, garlic, green chilies, curry leaves and mustard leaves finely.

In a kadai take some oil and when it is got hot add curry leaves and mustard. When it pops up, add the dhals and nuts, asafotida powder and fry till the all items turn into light brown. Then add chopped ginger, garlic, chilies. Fry for few more seconds. Add this mixture to the batter. While adding these mixtures add mustard leaves without frying. Mix well and make idles.

This is my favorite Steel Glass Idly (Remembering my MOM).

Same method. Use steel glass instead of idly stands.

Glass Idly

 

Indian Favourite Food

Your message “biryani” comes in the Persian word “birian” so this means “fried before food preparation. ” One could conclude that this biryani originated within Iran (modern day Persia). Another interesting tale traces the origins in the dish to Mumtaz Mahal(1593-1631), Shah Jahan’s full who inspired the Taj Mahal. It is said that she the moment visited army barracks and found the internet marketer personnel under-nourished. She asked the chef to arrange a special plate which provided well-balanced nutrition, and thus the biryani was developed.

Numerous Indian Dishe Tends

Native indian cuisine or Native indian food encompasses lots of regional cuisines local to India. Given the product range of diversity throughout soil type, local climate and occupations, these cuisines change significantly from the other person and use locally available spices, herbs, vegetables and fruit. Indian food is additionally heavily influenced by means of religious and social choices.

The development of the cuisines has been shaped by Dharmic values, and in particular by vegetarianism, which is a growing dietary craze in Indian contemporary society. There has been Central Asian influence on North Indian cuisine from your years of Mughal and also Turkic Delhi Sultanate guideline. Indian cuisine has been and is nevertheless evolving, as a result of the nation's social interactions with various other societies.

Historical incidents including foreign invasions, trade relations and colonialism also have played a part in introducing particular foods to the state. For instance, spud, a staple connected with Indian diet was taken to India by the Portuguese, who also introduced chillies and also breadfruit. Indian cuisine has also shaped the history of international relations; the spice buy and sell between India and Europe is often cited by historians since the primary catalyst pertaining to Europe's Age connected with Discovery. Spices ended up bought from Of india and traded about Europe and Japan. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and also the Caribbean.

Staple meals of Indian cuisine include pearl millet (bajra), almond, whole-wheat flour (atta), and a variety of lentils, especially masoor (most typically red lentils), toor (pigeon pea), urad (black gram), and also moong (mung bean). Lentils can be utilized whole, dehusked—for instance, dhuli moong or even dhuli urad—or divided. Split lentils, or even dal, are applied extensively. Some pulses, including channa (chickpea), Rajma or even kidney beans, lobiya have become common, especially inside the northern regions. Channa and also mung, are also processed into flour (besan).

Numerous Indian dishes tend to be cooked in organic oil, but peanut fat is popular throughout northern and american India, mustard fat in eastern Of india, and coconut oil across the western coast, specifically in Kerala. Gingelly (sesame) fat is common inside the south since the item imparts a great smelling nutty aroma. Inside recent decades, sunflower and soybean oils have grown popular across of india. Hydrogenated vegetable fat, known as Vanaspati ghee, is another popular preparing medium. Butter-based ghee, or even desi ghee, can be used frequently, though less than in the past.

Lentils are some sort of staple ingredient throughout Indian cuisine. The key and frequently applied spices and flavourings throughout Indian cuisine tend to be whole or powder chilli pepper (mirch) (introduced through the Portuguese in the 16th century), black color mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and also garlic (lehsun). 1 popular spice combine is garam masala, a powder in which typically includes five or higher dried spices, specifically cardamom, cinnamon (dalchini), and also clove. 

Each culinary region includes a distinctive garam masala blend—individual chefs can also have their personal. Goda masala is a comparable, though fairly sweet, spice mixes common in Maharashtra. Some leaves commonly used for flavouring incorporate bay (tejpat), coriander, fenugreek, and also mint leaves. The use of curry leaves and also roots for flavouring is typical of Gujarati and also South Indian cuisine. Sweet dishes can be seasoned with cardamom, saffron, nutmeg, and also rose petal essences.