Indonesian Potatoes

Indonesian Potatoes

Recipe credit - Femina Magazine

Salty, spicy, deep fried potatoes tossed with fresh crunchy spring onions and chillies.

Preparation time - 10 minutes
Cooking time - 20 minutes
Serves: 2

You will need

4 potatoes, cut into wedges
3 spring onion, sliced ( reserve 1 tablespoon greens )
1 teaspoon sugar (or to taste)
2 tablespoon dark soy sauce
2 fresh red or green chillies, sliced
Salt to taste (or 1/2 teaspoon)
175 ml oil
Extra 1 tablespoon oil

Method

Heat 175 ml oil in a wok and deep - fry potato wedges till light brown. Drain and set aside on paper towels to absorb oil.

Heat 1 tablespoon of oil in another wok / frying and add spring onion. Saute for a minute.

Add sugar, soy sauce and salt. Mix well.

Add the fried potatoes and fresh sliced red or green chillies. Mix and cook for a minute.

Garnish with spring onion greens and serve hot as a starter or side dish with Noodles or Fried rice.

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The captain of the Indian cricket team becomes the youth icon on winning the World Cup - April 2011.

Thayir Sadam / Curd Rice / Yogurt Rice

Thayir sadam / Curd Rice

Recipe Credit - Jiggs Kalra's Daawat

Serves: 4
Preparation Time: 1 hour 15 minutes

Ingredients

250 g / 1 1/4 cup Basmati rice
240 ml / 1 cup milk
1 kg / 4 cups yogurt
5 g / 1/2 - inch piece ginger
2 green chillies

For tempering:

20 g / 1 1/2 tablespoon butter
or
22.5 ml / 1 1/2 tablespoon cooking oil
1.25 g / 1/2 teaspoon rai / mustard seeds
4 whole red chillies
A pinch of hing / asafoetida
16 kari patta / curry leaves

Preparation

The Rice: Pick, wash in running water, drain and reserve in water for 15 minutes. Drain.

The Milk: Bring to a boil, remove and cool.

The Yogurt: Whisk in a bowl.

The Vegetables: Scrap, wash and cut ginger into the juliennes. Wash green chillies, slit, seeds, finely chop and discard the stem. Wash curry leaf.

The Tempering: Wipe red chillies, clean with moist cloth. Soak asafoetida in 15 ml / 1 tablespoon of water.

Method

Put the drained rice in a handi / pan, add salt to taste and water ( approximately 600 ml / 2 1/2 cups ) bring to a boil, cover and simmer, stirring occasionally, until the water is absorbed.

Then add milk, bring to a boil, reduce to low heat and cook until the rice is mashed and porridge consistency.

Remove and cool. When cool , add ginger juliennes and green chillies, stir, add yogurt, mix well and refrigerate for at least 30 minutes.

The Tempering:

Heat oil or butter in a frying pan, add mustard seeds and stir over medium heat until they begin to pop, add red chillies and asafoetida, stir, add curry leaf and stir until it stops spluttering.

Remove the curd from the refrigerate and pour on the tempering. Adjust the seasoning, and garnish with grapes ( optional ) and serve chilled.

Dosa Varieties

The dosa is a pancake made from rice and black lentils. It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein. Dosa is noted in the Tamil Sangam Literature from 100 BC to 300 AD ("idaichangam" literature) and later, around 6th century AD.



It is also believed that dosa had its roots in the Temple Streets of Udupi, Karnataka. Although a South Indian food Dosa is extremely popular throughout India.

Basic Recipe. Please select recipe 1st or 2nd for basic dosas.

For Dosa Batter (1st recipe)

1 cup / 200 ml  urad dal (Indian standard measuring cup of 200 ml / 8 oz capacity

1 cup / 200 ml idli rice (puzhukkalari or special rice for the preparation of idli available at leading stores)

2  cup / 400 ml  raw rice (pachari)

2 tablespoon cooked rice (leftover cooked rice, and also cooled)

Salt to taste ( approximately 1 teaspoon )

Ghee / oil for frying

Water for grinding

Masala Dosa

Ingredients

For Dosa Batter (2nd recipe):

1 cup urad dal
2 1/2 cups raw rice ( pachari )
1 tablespoon cooked rice
Salt to taste ( approximately 1 teaspoon )
Ghee / oil for frying
Water for grinding

For the Filling ( masala ) :

2 tablespoon oil
2 teaspoon mustard seeds
1 teaspoon urad dal
2 teaspoon channa dal
1 spring curry leaves
1/2 teaspoon turmeric powder
5 green chillies, slit lengthwise
1 - inch ginger, finely chopped
500 g potatoes ( boiled with a little turmeric powder )
3 onions, sliced
Salt to taste

Method

For Dosa Batter:

Wash and soak urad dal and rice separately for 6 - 7 hours. Drain out water.

Grind the urad dal and cooked rice to a very fine paste . Add little water while grinding. Remove and keep aside in a big vessel.

Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 6 - 8 hours / overnight.

For the filling ( masala )

Heat oil in a kadai ( deep pan ). When it is hot enough add mustard seeds. When they start splutter add urad dal, channa dal, green chillies, curry leaves and chopped ginger. Saute for 2 - 3 minutes ( till dals are light brown ).
Add sliced onions. When the onions are light brown in color and turmeric powder and fry well.

Add boiled and mashed potatoes. Add salt to taste and mix well. Cover with a lid and cook on a low heat for 5 - 8 minutes.

Note: Remove green chillies while making masala dosa.

Final Preparation of Masala Dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Let the dosa color, and sprinkle a few drops of ghee.

Place the masala ( filling ) in the centre of the dosa. Fold the dosa and cook till crisp.

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar. Other accompaniments - Medu vada and Filter coffee.

Coconut chutney

Ingredients

1 cup coconut grated
1 green chilli
1 red chilli
1 teaspoon tamarind paste ( optional )
Salt to taste
Ginger - 1/2- inch piece

For seasoning:

1 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli
1 spring curry leaves

Method

Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with water.

For seasoning:

In a pan, heat 1 teaspoon oil. Add mustard seeds. When they splutter , add remaining ingredients. Saute well. Pour this over to coconut chutney.



2 nd Recipe

Recipe Credit - Chef O . P . Khantwal

Dosa batter

Ingredients

Washed urad dal - 50 gms

Boiled rice - 100 gms 

Rice - 100 gms

Methi seeds - 10 gms

Channa dal - 10 gms


Additives:


Besan - 10 gms 
Maida - 10 gms 
 Salt to taste 
Sugar - 5 gms 
Rice flour - 20 gms


Method

Soak the ingredients for 6-8 hours. Grind them to make a fine paste, making sure that the consistency is thick. Then, add all the additives. Check the seasoning and consistency and prepare dosa on griddle. Please follow Dosa recipe and for each filling, follow masala dosa recipe.

Dosa Varieties

For stuffing:

1, Paneer Masala

Ingredients


Small dices of paneer - 50 gms

 Tomato (chopped) - 1 

Green chilli (chopped) - 5

Coriander (chopped) - few springs 

Tomato puree - 20 ml 

Capsicum (chopped) -1 

Red chilli powder - 5 gms

Salt to taste

Curry leaves - 5

Mustard seeds - 2 gms

 Oil - 2 teaspoon

Method

In a pan heat oil, add mustard seeds and curry leaves. When they crackle, add capsicum. Saute for a while and then add tomatoes, green chillies and coriander. Cook for while. Then add tomato puree and red chilli powder. Cook till done and puree coats the paneer. Check seasoning and stuff in the dosa.

2, Mushroom Mutter

Ingredients

Mushroom (chopped) - 50 gms 

Green peas - 10 gms

Red chilli powder - 5 gms

Turmeric powder - a pinch 

Salt to taste

Coriander powder - 5 gms

Ginger-garlic paste - 5 gms

Mustard seeds - 2 gms 

Curry leaves - 5

Oil -10 ml

Method

Heat oil in pan and add mustard seeds and curry leaves, when they crackle add all the powdered masalas. Then add the green peas and mushrooms. Cook till done and adjust the seasoning. Fill this in the dosa and serve it with coconut chutney.

3, Gobi dosa

Ingredients

Cauliflower florets - 100 
gms

Fennel seeds - 5 gms

Onion seeds - 5 gms 

Salt to taste

Chaat masala - 8 gms

Lemon juice - 10 ml 

Coriander (chopped) - few sprigs 

Red chilli powder - 5 gms 

Turmeric powder - a pinch

Oil -10 ml


Method

Boil the cauliflower florets with turmeric powder and salt. In pan heat oil, add fennel seeds, onion seeds and red chilli powder. 
Add cauliflower, chaat masala and mix properly. Add lemon juice and chopped coriander. 
Stuff in the dosa.

4, Subz takatin


Ingredients

Carrot juliennes - 10 gms

Bean juliennes - 10 gms

Potato juliennes - 10 gm 

Cottage cheese juliennes - 10 gms

Capsicum juliennes - 10 gms 

Tomato juliennes -10 gms 

Salt to taste

Tomato puree -10 gms

Red chilli powder - 1 tsp

Lemon juice - few drops

Kasoori methi- 1/2 teaspoon


Method

In a pan, heat some oil and add capsicum. Saute for sometime. 
Then add the paneer, rest of the vegetables and tomatoes and fry for sometime. Add little water and rest of the ingredients. Cook till the tomato puree coats the paneer. Stuff in the dosa.

Chicken Porridge

Chicken Porridge

Serves: 3

Ingredients

1/2 cup basmati rice / silky raw rice
200 g boneless chicken
1/4 teaspoon turmeric powder ( for chicken )
1/2 teaspoon salt ( for chicken )
1 teaspoon cooking oil
1 onion, chopped
1 - inch garlic, chopped
6 cloves garlic, chopped
1/4 cup coriander leaves, chopped ( including root)
1/4 cup mint leaves
6 cups water
3/4 teaspoon salt ( or to taste )

1/2 teaspoon pepper powder

Whole Spices

1 bay leaf
2 cloves
2 cardamoms
2 cinnamon stick

Method

Soak rice in water for 30 minutes. Drain out water.

Marinate chicken pieces with 1/4 teaspoon turmeric powder and 1/2 teaspoon salt for 30 minutes.

Heat oil in pressure cooker. Add bay leaf, cloves, cardamom and cinnamon stick. Stir for 2- 3 minutes on a medium heat.

Add chopped onions. Fry till pink in color. Add chopped garlic and ginger and fry for 2- 3 minutes.

Add soaked rice, chopped ginger, garlic, coriander, mint, 6 cups water, boneless chicken pieces salt and pepper.

Close cooker. Bring to full pressure on high heat till 2 whistles and reduce heat to low and cook for 8 minutes. Allow to cool naturally. Open cooker. Serve hot. Remove whole spices while serving.

Photos of Fish Curry & Chicken Roast from a Catering Crew

Fish Curry

Chicken Roast

One of my best friend has mailed these photos . Mouth watering fish curry looks yummy !!!

Thanks for these wonderful photos.

Waiting for more photos......