Padhuskitchen

Tuesday, July 10, 2018

Dahi Aloo Sabzi-Dahi Wale Aloo Recipe-Potato in Yogurt Gravy

Dahi aloo is a quick and easy side dish prepared with potatoes and curd. It goes well with rice, chapati, poori and batura. Today we will learn how to make Dahi wali aloo sabzi following this easy recipe with step wise pictures.

Dahi Aloo Sabzi

Prep Time : 10 mins

Cook Time : 10 mins
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

   Potato - 3-4 medium size
   Thick Curd/Yogurt - 1 cup
   Rice flour - 3/4 tsp
   Salt needed

Spice Powder

Turmeric Powder -1/4 tsp
   Kashmiri Chilli Powder - 1 tsp
   Coriander Powder - 1 tsp

For the Seasoning

   Oil - 2 tbsp
   Bay Leaf- 1
   Cumin Seeds - 1 tsp
   Asafoeida/hing - a generous pinch
   Ginger - 1 inch piece finely chopped
   Green chilli - 2 slit
   Curry leaves - a sprig

Final Garnish

   Garam Masala Powder - 1/2 tsp
   Coriander leaves - 2 tbsp finely chopped
   Kasuri methi - 1 tsp

Preparations

Pressure cook potatoes for 3 whistles or until soft. Peel the skin and crumble it slightly.

Mix 3/4 tsp of rice flour (optional) and a cup of water to the curd and whisk it. Keep it aside. Adding rice flour to curd prevents it from splitting.

Method

Heat oil in a kadai, add bay leaf, cumin seeds and hing.

When cumin seeds splutters, add finely chopped ginger, green chillies, curry leaves and saute for a few seconds.

Reduce the heat, add chilli powder, coriander powder, turmeric powder and saute for 2 seconds.

Add the potatoes and mix well so that it is well coated with the masala.

Turn off the heat, add the whisked curd gradually and keep stirring continuously with your other hand. This will prevent the curd from splitting. Now turn on the heat and keep stirring until it starts to boil.

Add salt, garam masala powder, finely chopped coriander leaves and crushed kasuri methi. Simmer for 5 minutes.

Adjust the consistency to your liking by adding more or less water before simmering.

Enjoy Dahi aloo gravy with rice, chapati, puri and bhaturas.

If you love potatoes, then check my collection of Potato Recipes

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Hara Bhara Kebab-Spinach Green Peas Cutlet Recipe

Hara bhara kebab is a popular appetizer/starter prepared with potatoes, spinach, peas, coriander leaves and spices. It is very simple and easy to make at home. It makes a perfect tea time snack and also a great party starter. It is very popular among adults as well as kids. Today we will learn how to make Hara bara kebab following this easy recipe with step wise pictures.

Hara Bhara Kebab

Prep Time : 15 mins

Cook Time : 20 mins
Yields: 10-12
Recipe Category: Snacks-Tea Time Snacks
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

   Potatoes - 2 medium size
   Spinach/palak - 1 cup loosely packed
   Peas - 3/4 cup
   Ginger-garlic paste - 1/2 tsp
   Coriander leaves - 3 tbsp finely chopped
   Green chilli -1-2 finely chopped
   Mint leaves - 4-5 leaves finely chopped
   Gram flour/Besan - 2 tbsp roasted

Spice Powder

   Chilli powder - 3/4 tsp
   Roasted cumin powder - 1 tsp
   Dry mango powder/amchur powder - 1 tsp
   Garam masala powder - 1/4 tsp (optional)
   Turmeric powder - 1/8 tsp

   Salt to taste
   Lemon Juice
   Bread Crumbs - 1/2 cup

   Oil for tawa frying

Preparations

Pressure cook potatoes until soft. Peel the skin and mash it well without lumps.

Boil water, add palak leaves and cook for 2 minutes. Drain the water completely, squeeze out the remaining water and grind the spinach leaves without water. Our palak paste is ready. (use only the leaves and remove all the thick stems and veins before cooking).

Blanch peas, drain the water, and grind it without adding water. Peas paste is also ready.

Method

In a bowl, add the mashed potatoes, palak paste, peas paste, ginger-garlic paste, finely chopped coriander leaves, green chillies and mint leaves.

Add roasted gram flour (kadalai mavu or besan), salt needed, chilli powder, cumin powder, garam masala powder, amchur powder and turmeric powder. (You can add little chaat masala powder if you prefer).

Add juice of half a lemon, bread crumbs and mix everything well. Check for seasoning and adjust according to your taste.

Divide the mixture into equal parts. Grease your fingers with oil and make a smooth balls out of the mixture. Flatten the balls to make patties/cutlets as shown in the picture below.

Heat a tawa, place the cutlets, drizzle a tsp of oil around the patties/cutlets and tawa fry the cutlets both sides on low heat until golden brown.

Serve hot with tomato ketchup or green chutney or enjoy it with a cup of hot ginger tea or South Indian filter coffee.

For Bread Crumbs - Just toast 2 bread slices and dry dry grind it.

Find more Healthy Snacks Recipes

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Potato Fry Recipe-How to make Crispy Potato Fry-Aloo Sukhi Sabzi

Potato fry/sooki aloo fry/crispy potato fry is loved by almost everyone. There could not be anyone who doesn't love crispy potato fry. This aloo/potato fry tastes almost like french fries. It goes well with rice, rasam rice, curd rice, with rotis and as a filling for bread. Today we will learn how to make crispy potato fry following this easy recipe with step wise pictures.

Crispy Potato Fry-Aloo Sukhi Sabzi

Prep Time : 10 mins

Cook Time : 25 mins
Serves:2-3
Recipe Category: Side Dish
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

   Potatoes - 3
   Turmeric powder - 1/4 tsp
   Chilli powder - 3/4 - 1 tsp
   Salt to taste

For the Seasoning

   Oil - 3 tbsp
   Mustard seeds - 1 tsp
   Hing - a pinch
   Curry leaves - a sprig

Topping

   Toasted Sesame seeds - 1-2 tsp (optional)

Preparations

Wash and peel the potatoes. Cut them into even sized cubes and rinse 3-4 times in cold water to remove starch. It is the starch which makes the potatoes to stick together and become mushy when pan frying. So for crispy potato fry, it is important to rinse 3-4 times.

Let it remain soaked in water for 15 minutes.

Then drain the water completely. Let it sit for 5 minutes.

Method

Heat 3 tbsp of oil in a pan, add mustard seeds, when it splutters, add curry leaves and hing.

Add the cubed potatoes, turmeric powder and cook uncovered on medium heat until it slightly browns. Do not add or sprinkle water. Mix gently or toss from time to time.

Once it is three fourth cooked, add salt and chilli powder and toss well to mix.

How to make Crispy Potato Fry- Crispy Potato Fry

Cook uncovered on medium low heat until it turns crispy and golden brown on the outside. Once it is done, do not cover it immediately. Let it cool a little, then you can transfer to another vessel and keep it covered. The potatoes will be crisp on the outside and soft on the inside.

Sprinkle toasted sesame seeds on the top. This is optional.

I am sure kids and others in your family will love this delicious and crispy potato fry.

Tips for Crispy Potatoes

You can use any skillet but iron kadai or cast iron skillet is best.

Avoid overcrowding the potatoes.

Avoid adding or sprinkling water in between while the potato is cooking.

Cut the potatoes evenly for even cooking.

Though I love all my potato recipes, my favorite is this crispy potato fry, potato capsicum rice and potato sandwich

If you are searching for more potato recipes, check the link below

Potato Recipes

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Karunai Kilangu Kulambu-Karunai Kizhangu Puli Kuzhambu-Yam Kara Kulambu Recipe

Puli Kulambu or Kara kulambu is a traditional and popular dish of Tamil Nadu. We love all kulambu varieties and I make kulambu once in a week. Today I am sharing with you kara kulambu prepared with yam/karunai kilangu. Yam has lot of health benefits. As it is a rich source of fibre, it helps prevent constipation. It is also used in treating piles. It has cooling properties and is also said to cure menstrual problems. So it is good to include yam now and then in our diet. Learn to make yam kara kulambu following this easy recipe with step wise pictures.

Karunai Kilangu/Yam Kulambu

Prep Time : 15 mins

Cook Time : 20 mins
Serves: 3-4
Recipe Category: Kulambu
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Yam/karunai kilangu -1/4 kg or 5 small ones
   Pearl Onion -15-20
   Garlic - 15-20
   Tomato - 1 chopped
   Sambar Powder - 2 tbsp
   Coriander Powder - 1 1/2 tsp (optional)
   Turmeric powder - 1/4 tsp
   Sea salt - 1 tbsp flat or as needed

   Tamarind - small gooseberry sized ball (around 20 grams)

For the Seasoning

   Sesame Seed Oil - 3 tbsp
   Mustard seeds/Kadugu - 1 tsp
   Fenugreek seeds/vendhayam - 1/2 tsp
   Hing - a pinch
   Red Chilli - 1
   Curry leaves - a sprig

For Garnishing

   Sesame seed oil - 1-2 tsp

Preparations

Wash and pressure cook yam for 2 whistles until soft but not mushy. Peel the skin and cut it into 3-4 pieces.

Soak tamarind in a cup of hot water for 20 minutes. Extract tamarind water, add more water and extract more tamarind water. Discard the pulp. We need approximately 2 - 2 1/4 cup of tamarind extract.

Peel pearl onions and garlic. If the pearl onions are big, cut it into 2 pieces.

karunai kilangu kulambu ingredients-Karunai Kilangu

Method

Heat oil in a kadai/pan, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli and curry leaves.

Add pearl onions and garlic and saute until it turns transparent.

Add tomato and saute for a few more minutes.

Add sambar powder, coriander powder and salt needed.

Saute for a few seconds.

Add tamarind water and let it boil on medium heat.

After 5 minutes, add the cooked yam and let it boil until it becomes a little thick and oil separates.

Drizzle a 1-2 tsp of sesame seed oil and turn off the heat.

Enjoy delicious yam puli kulambu with rice or even with dosa.

Note - Use Sesame seed oil for best results.

Our South Indian Lunch on that day

Vazhaikkai curry

Red amaranth-red mulai keerai kootu

Yam kulambu

Curd in clay pot

If you are looking for more delicious South Indian kulambu recipes, do check my

South Indian Kuzhambu Varieties

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Ragi Kuzhi Paniyaram-Finger Millet Sweet and Kara Paniyaram Recipe

Ragi paniyaram (both sweet and savory) makes a light breakfast and also a healthy snack. Today I am going to share with you both savory and sweet ragi paniyaram with whole finger millets. You can use even sprouted ragi for this recipe. I adapted the recipe from here and loved it very much that it became a regular feature in my kitchen. The paniyarams turn out soft every time without adding any baking soda or cooking soda. The leftover paniyaram batter can be used to make thick dosas also. The savory paniyaram tastes delicious with tomato chutney or kara chutney or mint chutney. The sweet ones can be had as such. Learn how to make delicious and healthy ragi paniyaram with this easy recipe today.

Finger Millet/Ragi - Sweet and Kara Paniyaram

Prep Time : 30 mins (excluding soaking time)

Cook Time : 10 mins
Serves: 3-4
Recipe Category: Snacks-Breakfast
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

For Paniyaram Batter

   Finger Millet - 1 cup
   Raw Rice - 3/4 cup
   Idli Rice - 3/4 cup
   Urad dal - 1/4 cup
   Salt to taste

For Kara/Spicy Paniyaram

   Oil - 1 tbsp
   Mustard seeds - 1 tsp
   Bengal gram/kadalai paruppu - 2 tbsp
   Urad dal - 2 tbsp
   Whole black peppercorns - 1 tsp
   Salt to taste

   Shallots/pearl onions - 15
   Green Chilli - 1-2
   Ginger - 1/2 inch piece
   Coriander Leaves - 2-3 tbsp finely chopped
   Tender Curry leaves - a sprig

   Oil for frying paniyarams

Sweet Paniyaram

   Paniyaram Batter - 1 cup
   Jaggery - 1/2 cup
   Coconut - 1/4 cup
   Cardamom - a generous pinch

   Ghee for frying paniyarams

Preparations

Wash and soak raw rice, finger millet, idli rice, urad dal together for 3-4 hours.

Grind it to a smooth paste adding water gradually. The consistency of the batter should be that of idli batter. So do not add too much water.

Add little salt to the batter, mix well and ferment. As we are going to use the same batter for making both savory and sweet paniyarams, add less salt and leave it to ferment for 5 hours.

Now the batter is ready.

For making Savory/ salted paniyarams

Take needed batter, add salt to it and mix well.

Method

Heat oil in a pan, add mustard seeds, when it sizzles, add bengal gram, urad dal and whole black pepper corns. You can also add broken cashew nuts if preferred.

When dal turns golden brown, add finely chopped pearl onions, finely chopped ginger and green chillies and curry leaves.

When onion turns transparent, add finely chopped coriander leaves, salt needed and remove from heat.

Mix it with the batter.

Heat paniyaram pan, add 1/2 tsp oil inside the cavities/holes.

Fill the holes with the batter. Cook covered on low heat.

Once you find the corners lifting up, flip it over to the other side with a spoon or paniyaram stick.

Cook on low heat uncovered until done. Simply take a toothpick/paniyaram stick and insert it into the center of the paniyaram, if it comes out clean, it is done.

Serve paniyaram hot with any chutney of your choice.

How to make sweet paniyaram

I kept aside 1 cup of the batter to make sweet paniyarams. 1 cup of batter yields approximately 7 paniyarams.

Method

Heat 2-3 tbsp of water, add jaggery (add a little more jaggery than mentioned if you want it very sweet) to it and dissolve it. Stain to remove any impurities in the jaggery.

Heat the jaggery again, when it starts to bubble, add grated coconut, cardamom powder and remove from heat.

Mix it well and add to the paniyaram batter. Mix the batter well.

Heat paniyaram pan, add 1/2 tsp of ghee in each of the holes.

Fill in all the cavities/holes with the sweet paniyaram batter.

Cook covered on low heat. When the corners starts to lift up, flip it over to the other side and cook uncovered until done. Enjoy warm sweet paniyarams as such.

Paniyarams make a healthy after school snack for kids. If you are searching for more healthy snacks like these, then check healthy snacks for kids. If you love paniyarams, find more paniyaram recipes below -

Sweet Paniyaram

Kuzhi Paniyaram

Millet Kara Paniyaram

Egg Paniyaram

Instant Wheat flour paniyaram

Sweet Appam

Unniappam (Kerala recipes)

Rava Kara Kuzhi Paniyaram (sooji)

If you have paniyaram pan, you can also make guilt free snack like vada, bonda etc.

South Indian Thayir Vadai

Beetroot Kola Urundai

Lauki Kofta

Capsicum Cheese Paratha Recipe-Bell Pepper Onion Cheese Paratha

Capsicum Cheese paratha is an Indian flatbread stuffed with bell pepper and grated cheese. It is great for breakfast, dinner or as a light lunch. On a different note, I am updating this blog after a long gap of more than a month, as I was holidaying in the United States and United Kingdom. My apologies for not answering to many of the comments and emails during that period. If time permits, I will try to answer atleast a few questions in the coming days. Back to capsicum cheese paratha, this paratha goes well with just plain curd/dahi, pickle or masala curd. Today we will learn two methods of making capsicum cheese paratha following this easy recipe with step wise pictures.

Capsicum Cheese Paratha

Prep Time : 10 mins

Cook Time : 20 mins
Serves: 4 Parathas
Recipe Category: Dinner-Breakfast-Parathas
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

   Wheat flour - 1 cup
   Rice flour - 1 tbsp (optional)
   Salt - 1/4 tsp
   Oil - 1 tbsp

For the Stuffing

   Oil - 1 tbsp
   Carom seeds/Ajwain seeds - 1/4 tsp
   Garlic - 2 cloves
   Onion - 1
   Ginger-garlic paste - 1/2 tsp
   Capsicum/Bell Pepper - 1 cup (all colors)
   Salt needed
   Chilli powder - 1/2 tsp
   Turmeric powder - 1/4 tsp
   Coriander powder - 1 tsp
   Roasted cumin powder - 1/2 tsp
   Kitchen king masala - 1/2-3/4 tsp
   Coriander Leaves - 2 tbsp finely chopped
   Cheese mozzarella - 1/3 cup

   Oil for tawa frying parathas

Preparations

Mix wheat flour, salt, rice flour and oil together. Add warm water gradually and make a soft dough just as you make for chapatis. The dough should not stick to your hands. Knead the dough well and let it rest for 20 minutes.

Chop bell pepper into very small pieces. Finely chop onion and garlic.

Heat oil in a pan, add carom seeds, when it sizzles, add garlic and onion. Saute until onions turn translucent. Add ginger garlic paste and saute for a few more minutes.

Add chopped bell peppers, chilli powder, turmeric powder, coriander powder, cumin powder, kitchen king masala powder or garam masala powder and salt needed.

Cook for a few minutes until bell pepper turns a little tender. Add finely chopped coriander leaves and leave it to cool.

Once it cools completely, add grated cheese and mix well. (Do not add cheese when the mixture is hot.)

Method

Now we will make the parathas - I have given two methods below. You can follow any one which is comfortable for you.

Method 1

Grease your hands with oil and knead the dough well again.

Divide the dough into 8 equal parts. Make smooth balls from the dough. Take 2 balls and roll out each into a small circle (approximately 4-5 inches in diameter). You can dust rice or wheat flour to prevent the dough from sticking to the rolling pin or board.

Place a little stuffing on the top of a rolled out circle and spread the stuffing evenly leaving the corners. (see picture below)

Then place another rolled out dough on top of it and seal the corners by pressing it lightly.

Now roll it out gently with the stuffing inside to a circle approximately 7 inches in diameter dusting wheat flour. Repeat the same for the rest of the dough.

Method 2

Divide the dough into 4 equal parts and make smooth balls out of it.

Roll out a ball into a circle, place a little stuffing on the center. Bring the corners or edges together and seal it well with the capsicum cheese stuffing inside.

Now dust flour and roll it out into a circle approximately 7 inches in diameter.

How to cook parathas

Heat a tava and put the rolled out paratha on it. Wait for bubbles to appear, apply a tsp of oil (oil + ghee mixed) on the top and flip it over to the other side. Cook both sides well until brown spots appear.