I know potato in any form is your favorite, be it the good old French fries, the alu Bhujia, the alu matar or the alu paratha or alu sandwich . But when choosing how to make your potato dishes interesting, you need to see exactly what all you have at home. For a simple quick alu on toast, or with dal chawal or with a bun, you can always have mashed potatoes with a dash of salt, pepper and butter/ cheese in it if you don't want to season it more. But if you want to have that spicy " chokha" ( bharta) with your rice and daal, then you got to season with a bit of jeera and red or green chilies. Adding raw garlic or green coriander would make it yummy too!
Now a few good recipes for your " Alu"!
Spicy Baby Potatoes- this is one dish I tried when I had got our microwave. You just wash the potatoes with the jackets, and prick them with a fork to make holes. Rub some spices like garam masala, salt, red chilli powder or amchoor and a bit of oil on the potatoes, and microwave for 8 minutes. Delicious roasted, crispy potatoes will be ready to eat with a toast or two.
If you can boil potatoes then couple of interesting quick dishes can be made.
Alu Matar- one of the most simple dishes of India, where you hardly need anything much. Just boiled baby potatoes cut in halves,or big potatoes chopped in medium size pieces, a bowl of peas, one tomato chopped, one small onion chopped, 2-3 green chillies, sliced, and some salt, turmeric, jeera and garam masala. In a pan, add a bit of olive or any refine oil. When it's hot, add the jeera and green chillies. On spluttering, just add the onions and sauté for a minute. Add the boiled potatoes and tomatoes together and sauté and cover on lowered flame, or temperature on your induction plate. Add the peas and cover for another 5 minutes till they look soft.After 2-3 mins you will see the tomatoes,
onions and potatoes all become slightly pinkish with the juices of tomatoes. You can now add the salt, turmeric ( just 1/4 tsp), garam masala and again sauté and cover. The juices of the tomatoes and onions will make the alu matar all " soft and latpat"! Now the time is to add the salt and spices! After that stir it and cover for just 2 minutes. If you want a slight gravy, add half a cup of water and simmer, till the gravy thickens. If you want it just the " latpat" style, then your alu matar is all ready to be eaten with parathas, bread, rolls, or rice dal.
Alu Tikkis- The one you love so much! For that crispy, tasty alu Tikkis, you need 3-4 boiled potatoes, mashed properly, a bit of chopped onions, grated garlic, ginger and green chillies , two fresh bread pieces crushed into crumbs,freshly ground masalas ( this is something that is home made, where you roughly roasted and blend red chilli, jeera, pepper corns, or even panch foran, if possible cinnamon) this spice mix will have its own unique flavor and can be ground and stored. Now heat a bit of oil, and sauté the chopped spices, when it turns slightly golden, add mashed potatoes, salt and ground spices. Stir for a minute and shut the flame. Now add the bread crumbs and mix well and roll small balls and flatten into Tikkis or patties. Shallow fry on your pan with 1 tsp olive oil. They should turn golden and crisp. Now eat it with your brown bread/ rolls with a dash of tangy tomato sauce.
Now a few good recipes for your " Alu"!
Spicy Baby Potatoes- this is one dish I tried when I had got our microwave. You just wash the potatoes with the jackets, and prick them with a fork to make holes. Rub some spices like garam masala, salt, red chilli powder or amchoor and a bit of oil on the potatoes, and microwave for 8 minutes. Delicious roasted, crispy potatoes will be ready to eat with a toast or two.
If you can boil potatoes then couple of interesting quick dishes can be made.
Alu Matar- one of the most simple dishes of India, where you hardly need anything much. Just boiled baby potatoes cut in halves,or big potatoes chopped in medium size pieces, a bowl of peas, one tomato chopped, one small onion chopped, 2-3 green chillies, sliced, and some salt, turmeric, jeera and garam masala. In a pan, add a bit of olive or any refine oil. When it's hot, add the jeera and green chillies. On spluttering, just add the onions and sauté for a minute. Add the boiled potatoes and tomatoes together and sauté and cover on lowered flame, or temperature on your induction plate. Add the peas and cover for another 5 minutes till they look soft.After 2-3 mins you will see the tomatoes,
onions and potatoes all become slightly pinkish with the juices of tomatoes. You can now add the salt, turmeric ( just 1/4 tsp), garam masala and again sauté and cover. The juices of the tomatoes and onions will make the alu matar all " soft and latpat"! Now the time is to add the salt and spices! After that stir it and cover for just 2 minutes. If you want a slight gravy, add half a cup of water and simmer, till the gravy thickens. If you want it just the " latpat" style, then your alu matar is all ready to be eaten with parathas, bread, rolls, or rice dal.
Alu Tikkis- The one you love so much! For that crispy, tasty alu Tikkis, you need 3-4 boiled potatoes, mashed properly, a bit of chopped onions, grated garlic, ginger and green chillies , two fresh bread pieces crushed into crumbs,freshly ground masalas ( this is something that is home made, where you roughly roasted and blend red chilli, jeera, pepper corns, or even panch foran, if possible cinnamon) this spice mix will have its own unique flavor and can be ground and stored. Now heat a bit of oil, and sauté the chopped spices, when it turns slightly golden, add mashed potatoes, salt and ground spices. Stir for a minute and shut the flame. Now add the bread crumbs and mix well and roll small balls and flatten into Tikkis or patties. Shallow fry on your pan with 1 tsp olive oil. They should turn golden and crisp. Now eat it with your brown bread/ rolls with a dash of tangy tomato sauce.
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