Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal

Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal is a tasty side dish suitable for rice as well as rotis. Cauliflower & egg is a super combo and both taste delicious in this recipe. This tastes good with sambar, rasam and curd.

Here we go for the recipe...

Recipe for Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal:

Cuisine : Indian| South Indian

Category: Side Dish

Preparation time : 10 Minutes

Cooking time : 15 Minutes

Serves  – 2-3

Ingredients:

• Cauliflower Florets – 1 cup
• Egg – 2 Nos
• Ginger (finely chopped) – 1 tsp
• Onion (finely chopped) – 1 No.
• Green chilli (finely chopped) – 1 No.
• Turmeric powder – ½ tsp
• Pepper powder – 1 tsp
• Coriander| cilantro (finely chopped) – 1 tbsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Curry leaves - few

Method:

1. Cut cauliflower into florets and soak in hot, salted water for 10 minutes.
2. Wash the florets  in running water. Drain them from water & keep aside.
3. In a kadai, heat oil and season with curry leaves.
4. Add finely chopped ginger, onion & green chilli, one by one and sauté till onion becomes translucent.
5. Add turmeric powder & mix everything. To this add the cauliflower florets & ½ of the salt required for the recipe and  mix very well. Sprinkle little water and cook the cauliflower covered for about 5 minutes.
6. In the mean time, beat eggs with  salt required for egg alone and keep aside.
7. When the cauliflower is ¾ th cooked, slide the cauliflower to the edge of the kadai and add the beaten egg in the centre. Allow to cook egg without disturbing for a while.
8. When the egg is cooked,  just scramble the egg into pieces and mix with cauliflower.
9. Add pepper powder, mix everything well and allow to cook for 2 minutes.
10. Finally add coriander leaves and switch off.

Tasty cauliflower muttai poriyal is ready to enjoy with hot steamed rice!!

Note:

• Don’t overcook  cauliflower.
• Carefully add salt as we are adding it in different stages.

Tags: Cauliflower egg bhurjee recipe, Cauliflower stir fry with egg, scrambled cauliflower & egg recipes, cauliflower recipes, egg recipes, cauliflower muttai poriyal, gobi anda fry recipe, side dish recipes, Side dish for rice, Side dish with cauliflower, Side dish with egg, Side dish for roti, cauliflower stuffing for bread

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Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry

Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry is a tasty, spicy side dish and can be paired with rice as well as rotis. ‘Palakottai’ is the Tamil name for ‘Jackfruit seed’. These jackfruit seeds generally find a place in the menu during jackfruit season in Tamil Nadu & Kerala.  These seeds are good alternative to potatoes as these seeds are rich in carbohydrates as well as proteins. These seeds are so versatile to make many different recipes. The hard part in this recipe is, preparing the seeds for cooking which is a bit time consuming process. Once this is over you can prepare this dish in few minutes.

I prepared lemon rice for our lunch box, few days back and to make the tangy rice interesting, I prepared this jackfruit seed masala curry. The combination really tasted divine. Try it once before the season gets over.

Recipe for Chettinad style Palakottai Masala | Jackfruit Seed Curry | Jackfruit Seed Stir Fry:

Cuisine : Indian| South Indian |Chettinad

Preparation Time: 30 Minutes

Cooking time : 15 Minutes

Serves – 4

Ingredients:

• Palakottai | Jackfruit seed – 1 cup
• Onion (finely chopped) – 1 No.
• Garlic (crushed) – 3 pods
• Tomato ( finely chopped) – 1 No
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tsp
• Salt – to taste

To grind:

• Coconut gratings – ¼ cup
• Pepper | Milaku  – ¼ tsp
• Khus khus | Poppy seeds – ¼ tsp

For seasoning:

• Oil – 2 tsp
• Fennel seeds |Sombu – ¼  tsp
• Curry leaves - few

Method:

1. Cut the jackfruit seeds into half and remove the white coloured, thick, outer skin. Wash well with water.
2. Pressure cook the seeds with enough water, salt and turmeric powder for 2 whistles.
3. Once the pressure subsides, open the cooker, drain only the seeds and keep aside.
4. Grind the items given “To grind” to a thick paste by adding little water. And keep aside.
5. In a wide pan, heat oil and season with items given “For seasoning”.
6. Then add crushed garlic and sauté till the raw smell goes off.
7. To this add the finely chopped onion till it becomes golden brown.
8. Add the finely chopped tomato till it becomes mushy.
9. To this add the masala powders and sauté for 2 minutes.
10. To this add the pressure cooked jackfruit seeds and give a good stir.
11. Add the required salt for masala and ¼ cup of water. Mix everything well and cook covered for 5 minutes in simmer.
12. Open the lid, add the ground paste and mix everything well. Allow to cook until everything combines well & becomes thick in consistency. Switch off.

Spicy palakottai masala curry is ready to relish with sambar, rasam or curd rice as well as with rotis.

Note:

• Allow the jackfruit seeds to dry in open air for few days. It will ease the process of removing the outer skin.
• Carefully add salt as it is already added while pressure cooking the seeds.

Tags: Jackfruit recipes, Palakottai masala recipe, Palakottai recipes, Jackfruit seeds recipe, How to use jackfruit seeds in Indian Cooking?, Chettinad style palakottai masala, How to remove the outer skin from palakottai?, How to prepare jackfruit seeds for cooking? Palakottai thokku recipe, Jackfruit seeds stir fry recipe, Jackfruit seeds poriyal recipe, Jackfruit seeds curry recipe, Kathal seeds recipes.

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Pallipalayam Chicken Fry | Pallipalayam Chicken Masala

Pallipalayam Chicken Fry | Pallipalayam Chicken Masala is one of the simplest chicken recipes, yet a tasty side dish for rice as well as roti. This pallipalayam chicken is a specialty from Kongu Nadu and my recent addition to chicken recipes after having tasted at the restaurant Junior Kuppanna. This restaurant is very famous in Erode and serves the best dishes from kongu cuisine and they opened their branch in our neighbourhood 2 years ago. Since then I have been getting good feedback from my friends & colleagues that they serve the best non-veg items. Many people are visiting this restaurant from far off places but we never have visited it though there isn’t any specific reason. Very recently, Sundar and I went to this restaurant and my hub wanted to try something with less masala & oil. The waiter over there suggested this Pallipalayam chicken. I asked for the preparation and he explained a bit. I was really surprised to note that there was no trace of oil as we generally find in these types of recipes in other restaurants. We enjoyed the dish with hot chappatis & it tasted yum.

This dish has an interesting story behinds its name. Pallipalayam is a small town in Erode and the workers over there, mostly carpenters, had to camp in nearby towns for weeks to attend their jobs. In that case, they used to prepare this dish which needs minimum ingredients to have some food on the go. Since this dish originated from the people of Pallipalayam, it is named as Pallipalayam Chicken. 

Here we go for the recipe.

Ingredients:

Chicken (without skin)– ½ Kg

Shallots (finely chopped) – 5 Nos.

Garlic (finely chopped) – 3 tbsp

Turmeric powder – ¼ tsp

Salt to taste

For seasoning:

Oil – 3 tbsp

Fennel seeds – ½ tsp

Red chillies (broken into 2) – 10 Nos.

Curry leaves – few

Method:

Clean, wash and cut the chicken into medium size pieces.

In a non stick pan, heat oil and season with the items given “For Seasoning”.

Add the finely chopped garlic and fry till it gets golden brown & releases a nice aroma.

Then add finely chopped onion and fry till it turns golden brown.

Now add chicken pieces, turmeric powder & required salt and combine everything well. Cook with the lid covered in medium flame for about 15-20 minutes stirring in between.

No need to add water as the chicken releases water while cooking. If the dish dries out, add a handful of water.

When the chicken pieces are done, add some curry leaves and switch off & serve.

Tasty Pallipalayam Chicken is ready to serve. It can be served with any rice dish, sambar, rasam, curd etc or with rotis. Today we had this kongu special chicken dish with  dhal, rasam & curd.

Note:

Coconut pieces can be added at the end which I've not added.

Spice for this dish is totally from red chillies. You can increase / decrease the quantity as per your taste. You can also add some chilli powder & reduce the quantity of red chillies.

I’ve prepared this dish using chicken with bone. You can use boneless too. My suggestion is to use with bone as it is tastier.

Tags: Pallipalayam chicken fry recipe, Pallipalayam chicken masala recipe, Kongu special Pallipalayam chicken recipe, Kongu special chicken recipes, Kongu Cuisine, Kongu Nadu Special Recipes, Kongu recipes, Pallipalayam chicken recipe, Restaurant style Pallipalayam chicken recipe, Junior Kuppanna Special Pallipalaym chicken recipe, simple pallipalaym chicken masala recipe, pallipalayam chicken recipe with bone, pallipalayam chicken dry masala recipe, Kongu special pallipalayam chicken masala recipe, pallipalayam chicken (dry) recipe, Pallipalayam chicken story, How to prepare Junior Kuppanna special pallipalayam chicken at home? Simple chicken recipes. 

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Quick Broccoli Stir Fry | Indian Style Broccoli Stir Fry

Quick Broccoli Stir Fry | Indian Style Broccoli Stir Fry is a quick but healthy recipe with the addition of few Indian spices. This magical green vegetable is gaining popularity through its excellent anti-cancerous properties. Apart from this, it is rich in Vitamin C & dietary fibre.

While selecting the vegetable, look for greenish bud without too much of white or yellow spots. It has to be cooked afresh. It needs to be steamed | microwaved  to get the total benefits out of this vegetable.  I could eat this straight away after steaming but to satisfy everyone's taste buds I’ve added some flavours in this recipe.  This can be eaten as such or as an accompaniment with soup, rice, rotis, etc.

Here is the recipe…

Ingredients:

• Broccoli –  1 No. (Medium)
• Onion (finely chopped) – 1 No.
• Garlic (finely chopped) – 1 tbsp
• Red chilli flakes –1 tbsp
• Pepper powder – ½ tsp
• Turmeric powder – ¼ tsp
• Salt to taste

For seasoning:

• Oil – 1 tsp
• Jeera | Cumin seeds – ½  tsp

Method:

1. Separate the broccoli florets, wash very well in running water. Chop into big chunks & steam for 5 minutes.
2. Allow it to cool, chop into bite size pieces and keep aside.
3. Heat oil in a kadai and season with the items given “For seasoning”.
4. Then add garlic & sauté till it becomes golden brown in colour. 
5. Add onion & sauté till the onion becomes translucent.
6. Add pepper powder, turmeric powder & salt and sauté for a minute.
7. Then add the chopped broccoli and sauté for about 2 minutes in simmer.
8. Finally add chilli flakes, toss well and switch off.

Your healthy, tasty Broccoli Stir Fry is ready to serve. We have enjoyed this with Chettinadu Thakkali Soup & Rice.

Note:

• Don’t steam or cook your broccoli for more time . The crunchiness in the vegetable adds taste as well as retains the nutrients.
• You can increase or decrease the quantity of spice powders as per your choice.

Tags: Broccoli Stir Fry recipe, Broccoli recipes, Indian style broccoli stir fry, Indian broccoli recipes, How to cook broccoli?, How to buy broccoli?, How to select broccoli?, Side Dish Recipes, Simple side dish, simple stir fry using broccoli, Healthy recipes, Simple side dish recipes

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Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves

Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves is a specialty from Andhra Cuisine. Its tangy taste infused from the gongura leaves is finger licking good with any rice or roti.  Andhra meal, veg or non-veg, will never be complete without a dish made using these gongura leaves.

Few days back  I came to know that  a Pot-Luck  Lunch was to be arranged in my husband’s office and I was clueless on the dish till yesterday until I saw my “keerai kaara amma” (Greens vendor) with loads of these fresh leaves.  I bought a bunch, having this spicy, tangy curry in mind. But I had second thoughts about this because last year for the same pot-luck lunch, I made “Murgh Methi” which is again a non-veg item, Chicken with methi leaves (greens).  I just got a little fear in my mind, everyone will brand me as my son does J. He says everyday on seeing something green in his plate “Don’t you know anything other than green colour in food, like brown, red or something?”  That’s true…I’m addicted to greens, whenever I see greens fresh, I have an impulse to buy all of them. Some people club all the different greens as one but I enjoy the distinct flavour of each one. 

About these gongura leaves, it’s unique in everything, flavour, taste, final appearance of the dish, etc. There are two varieties of gongura, red stemmed & green stemmed. The red stemmed leaves are more sour than the green stemmed. These leaves are rich in iron, folate, calcium & essential vitamins. I’ve already posted the recipe for Gongura Rice which is really tasty on par with our Pulihore | Puliyotharai | Tamarind Rice.

For Pot-Luck lunch, I prepared Gongura mamsam out of 1 ½ Kg mutton, as semi thick gravy to suit for both plain & flavoured rice as well as rotis. I’ve simplified the procedure to make it as quick as possible since the traditional Andhra recipe calls for many steps. But I’m sure that I got the real, authentic taste of Gongura mutton.

Here is the recipe!

Ingredients:

• Mutton (Boneless) – 1 ½ Kg
• Gongura leaves –  2 cups
• Ginger garlic paste – 4 tbsp
• Green chillies (slitted) – 4 Nos.
• Onion (finely chopped) – 2 cups
• Tomato (finely chopped) – 1 cup
• Red chilli powder – 2 tbsp
• Coriander powder – 3 tbsp
• Turmeric powder – 1 tsp
• Garam masala powder – 1 tsp
• Pepper powder – 1 tbsp
• Salt to taste

For seasoning:

• Oil – 4 tbsp + 1 tsp
• Bay leaf – 2 Nos
• Cinnamon 2" piece – 2 Nos
• Fennel seeds  – 1 tbsp
• Curry leaves - few

Method:

1. Wash mutton thoroughly,  dice into required size, drizzle some turmeric powder, mix well and keep aside.
2. Pluck only the gongura leaves from the stalks, wash very well in water and keep  aside.
3. Cut onion, tomato, green chilli as mentioned above and keep aside.
4. In a pressure cooker, heat oil and season with the items given “For seasoning”.
5. Then add ginger-garlic paste & sauté in simmer till it becomes brown but not burning the paste.
6. Add onion and sauté till it becomes golden brown in colour.
7. Add tomato and sauté till it becomes mushy.
8. Add all the spice powders and salt, except garam masala & pepper powder and sauté well till the oil oozes out.
9. Add the mutton pieces,  sauté till the masala gets coated with the mutton pices evenly and the colour of mutton changes a bit.
10. Add 1 cup of water, close the lid and pressure cook the mutton for 5  whistles in simmer. Switch off.
11. In the mean time, place a kadai, heat 1 tsp oil. To this add the washed gongura & sauté until the leaves  wilt. Within few seconds, the leaves turn into brown colour. Allow to cool.
12. In a blender, add the wilted greens and pulse it coarsely, just 1 or 2 times & keep aside.
13. Once the pressure gets released from the pressure cooker, open the lid, add the coarsely ground gongura, pepper powder & garam masala powder. Mix well and bring it to a boil.
14. Check for spice & salt at this stage and if you want, you can add more now.
15. Once the gravy gets the required consistency, switch off.

Your spicy, tangy, creamy Gongura Mamsam is ready to serve!

Note:

• The quantity of spice powders & green chillies in this recipe purely depends on the sourness of gongura leaves. 
• Don’t grind the cooked gongura into a fine paste.
• Mutton cooking time varies with the quality of mutton.

Tags: Gongura Mamsam recipe, Andhra Style Gongura mutton, Mutton with red sorrel leaves, Mutton curry with gongura leaves, Goat meat and gongura leaves curry, Mutton curry for rotis, Mutton Gongura curry for variety rice, spicy mutton gongura curry, creamy mutton curry with sorrel leaves, Andhra special mutton recipe, How to cook gongura mutton at home?, Recipe for cooking goat meat with sorrel leaves, Goat meat with greens recipe, Goat meat with sour leaves recipe, Mutton recipes

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Mushroom Masala | Dry Mushroom Curry

Mushroom Masala | Dry Mushroom Curry is a simple yet delicious curry which I made with minimum ingredients.  Mushroom always comes handy to make any meal yummy in no time. Also it has loads of protein and is a wonderful protein supplement for vegetarians. For non vegetarians, it is a good alternative since its taste is very close to non-veg items. So, this is a recipe everyone can enjoy trying at home.

Here we go for the recipe.

Ingredients:

• Button Mushroom– 100 gms
• Shallots (finely chopped) – 15 Nos
• Garlic (finely chopped)  – 2 tbsp
• Tomatoes (finely chopped) – 1 No
• Red chilli powder – 1 tsp
• Garam masala powder – ½ tsp
• Turmeric powder – ½ tsp
• Pepper- Jeera powder – 1 tsp
• Salt to taste.

For seasoning:

• Oil – 1 tbsp
• Fennel seeds – ½ tsp
• Curry leaves - few

Method:

1. Wash the  mushrooms, cut them into slices and keep aside.
2. In a non-stick pan, pour oil and season with the items given “For seasoning”.
3. Add the finely chopped garlic and sauté till it releases nice aroma.
4. Add shallots and sauté till it becomes brown in colour.
5. Add tomato and sauté till it becomes mushy.
6. Then add all the spice powders except pepper-jeera powder and sauté for a while.
7. Now add the mushroom slices and sauté for a minute.
8. Add the required salt and cook closed with a lid for 5 minutes.
9. Open the lid, cook till the water from the mushroom gets shrunk to a thick gravy.
10. Add pepper-jeera powder and sauté till the water gets dried out completely.

Tasty,  spicy Mushroom Masala is ready to enjoy! We had this yummy masala with rice & spinach dhal and it tasted yum J

Note:

• No need to add water since the water released from mushroom is enough for cooking the mushrooms.
• Don’t soak mushrooms in water while washing them

Tags:

Mushroom Masala recipe, Kadai Mushroom recipe, Chettinad style Masala Mushroom, Mushroom Curry recipe, Mushroom Recipes, Dry mushroom curry recipe, Healthy Recipes, Protein Rich Recipes, Healthy Side Dish, Restaurant style mushroom masala recipe.

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Goat Brain Fry | Moolai Masala | Aattu Moolai Varuval

Goat Brain Fry | Moolai Masala | Aattu Moolai Varuval is a simple dish but a tasty one.  The preparation is almost like what  we do for “egg scramble”. My grandma used to make moolai poriyal  by adding eggs with brain which would taste like egg burji.  Today I don’t want to add volumes to my dish and hence I decided to make a simple masala. This can be served as  a starter as well as a side for sambar, rasam or curd.

Ingredients:

• Goat Brain – 1 No.
• Shallots (finely chopped) – 5 Nos.
• Ginger garlic paste – ¼ tsp
• Tomato (finely chopped) – ½ No.
• Red chilli powder – ¼ tsp
• Turmeric powder – a pinch
• Pepper powder – ½ tsp
• Salt to tatse

For seasoning:

• Oil – 1 tbsp
• Fennel seeds – ½ tsp
• Curry leaves – few.

Method:

1. Wash the brain in running water and cut into bite size cubes and keep aside.
2. In a non stick pan, add oil and season with the items given “For Seasoning”.
3. Add shallots, fry till onions turn golden brown in colour.
4. Add ginger garlic paste and sauté till the raw smell goes off.
5. Then add tomato and fry till it becomes mushy.
6. Now add all masala powders & salt except pepper powder and sauté for a minute.
7. Then add ¼ cup of water and cook for 2 minutes.
8. Now add brain pieces and combine with the masala gently without breaking the pieces.
9. Cook covered in simmer for about 5 minutes turning the pieces once in between.
10. Finally add pepper powder, mix everything well and switch off.

Tasty Goat Brain Fry is ready in minutes! We had this yummy fry with Markandam Soup |Nenju Elumbu Soup…

Note:

• Brain will get cooked in few minutes. You can confirm this by checking the red lines on the brain become invisible.

Tags: Aattu Moolai Masala Recipe, How to prepare masala with goat brain, How to cook brain, Goat brain fry recipe, moolai masala, moolai varuval recipe, brain fry recipe, Chettinad moolai masala recipe, Aattu moolai varuval recipe

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Spicy Egg Fry | Muttai Varuval | ஈஸி முட்டை வறுவல்

Spicy Egg Fry | Muttai Varuval | ஈஸி முட்டை வறுவல் is a spicy, tasty egg recipe using hard boiled eggs blended with some spices. The recipe which I’m giving here needs a few ingredients, very simple to follow and can be made in jiffy. I’m sure that  its taste cannot be compromised with any other complex recipes and it would be a treat for the egg-lovers.

Ingredients:

• Eggs – 4 Nos
• Onion (finely chopped) – 1 No.
• Green chili (finely chopped) – 1 No.
• Tomato (finely chopped) – 1 No.
• Red chilli powder – 1 tsp
• Garam masala powder – ½ tsp
• Turmeric powder – ¼ tsp
• Curry leaves - few
• Oil – 1 tbsp
• Salt to taste

Method:

• Boil eggs, remove the shell and cut into halves. Keep aside.
• In a non-stick pan, heat oil, add finely chopped onion and sauté till it becomes golden brown.
• Then add green chilli, curry leaves and tomato. Cook till the tomato becomes mushy.
• Now add all the spice powders and sauté for a while.
• Add ¼ cup water and allow the masala to cook.
• When the masala thickens, place the egg halves on the pan and evenly grease the egg halves with the masala.
• Close the lid and allow to cook for about 5 minutes in simmer.

Spicy Chettinad style egg fry is ready to serve! This egg fry goes well with sambar, dhal, curd or with rotis as well as pulaos.

Note:

• Don’t toss the egg halves in the masala as there is a possibility of egg yoke coming out.

Tags: Egg fry recipe, Egg recipes, Chettinad style muttai varuval recipe, Simple egg fry recipe, Easy egg fry recipe, Easy muttai masala, Easy muttai varuval recipe, South Indian style Egg recipe, Bachelor egg recipes.

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Kadalai Maavu Chutney | Besan Flour Chutney | Bombay Chutney

Kadalai Maavu Chutney | Besan Flour Chutney | Bombay Chutney is very easy to prepare and comes handy when we don’t have ingredients other than onion & tomato  at home or have very little time to cook. I love to have this chutney with hot, steaming idlies even though  it goes well with dosa, chapathi, roti, poori, etc. My mom is an expert in making this chutney and I remember those days when we sat together and had this chutney with thick pizza-like dosa (but soft!)!

Here is my mom's recipe.

Ingredients:

• Bengal gram flour | Besan flour | Kadalai maavu  - 2 tbsp
• Onion (finely chopped) – 1 No.
• Tomato (finely chopped) – 1 No.
• Red chilli powder – 1 tbsp
• Cilantro | Coriander leaves – 1 tbsp
• Salt to taste

For seasoning:

Oil – 1 tbsp

Cinnamon – 1 “ stick

Fennel seeds – 1 tbsp

Method:

1. Heat oil in a kadai and season with cinnamon stick & fennel seeds.
2. Add finely chopped onion and fry till it becomes translucent.
3. Add tomato and sauté until it becomes mushy.
4. Now add besan flour and fry in simmer until the raw smell of besan goes off. Ensure that the flour doesn’t form lumps.
5. Then add 2 cups of water and salt. Bring it to a boil.
6. When the besan flour gets cooked, switch off, garnish with coriander leaves and transfer to a serving bowl.

Your tasty Bombay Chutney is ready to serve! As I said, it goes well with soft idlies, spongy dosas, rotis, etc.

Note:

• Care should be taken while frying the flour in oil i.e. the raw smell of the flour should go off, the flour must not form lumps and it must not get burnt.

To view  Kadalai Maavu Chutney | Besan Flour Chutney | Bombay Chutney Recipe in Tamil, click http://ranisarusuvai.blogspot.in/2013/12/blog-post_28.html

Tags:Besan flour chutney recipe, Bengal gram flour chutney, simple chutney recipes, Chutney for Idli/Dosa, Side dish for poori, Side dish for Indian flat bread, Quick side dish for chapathi/roti, Bambay chutney recipe, Kadalai mavu chutney recipe, secret of making bombay chutney perfect, side dish for soft idli, side dish for sponge dosa, kadalai mavu chutney recipe

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Baby Potato Fry | Pan Fried Potato | Aloo Fry | Baby Potato Varuval

Baby Potato Fry | Pan Fried Potato | Aloo Fry | Baby Potato Varuval is yet another simple recipe but is a very tasty dish which is loved by everyone. Baby potatoes, by appearance, will attract everyone, especially kids. So whatever dish we make with baby potatoes will vanish in no time. Here I have followed North Indian Style for frying baby potatoes.

Ingredients:

• Baby potatoes – 500 gms
• Oil – 3 tbsp

For Marinade:

• Ginger garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Garam masala powder – ½ tsp
• Chat masala powder – ½ tsp
• Thick curd – 3 tbsp
• Salt to taste

Method:

1. Wash and pressure cook the potatoes in enough water for about 3 whistles.
2. Allow the pressure to release, cool and peel the skin and keep the potatoes ready.
3. In a mixing bowl, add all the ingredients given “For marinade” and mix well.
4. Add potatoes to this marinade and let it stand for 10 minutes.
5. In a non stick pan, heat oil and add the potato marinade. Cook covered in medium flame for about 10 minutes stirring in between.
6. When the marinade becomes dry, open the lid and cook in simmer for about 5 minutes.

Yummy, tasty Baby Potato Fry is ready to serve. You can have it with rice, rotis or even as a snack!

Note:

• Baby potatoes should be cooked such that they don’t become mushy.
• You can marinate the potatoes and refrigerate the day before you plan to make the dish.

Tags: Baby potato fry recipe, North Indian Style Aloo Fry recipe, Aloo recipes, Potato recipes, Baby potato recipes, Pan fried potato recipe, simple baby potato fry recipe, Aloo fry, Baby potato varuval, Side dish for rice, Side dish for rotis

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