Potato Chips // പൊട്ടറ്റോ ചിപ്സ്..

An Easy Snack Recipe...

Potato
Salt
Chilly powder
Oil for Frying 

Peel the skin of the potato and then immerse it in water and keep aside for some time

Use a potato slicer and slice it thin.  Remove any excess moisture using a kichen towel

Deep fry in hot oil

Once done remove from oil and sprinkle salt and chilly powder 

ഉരുളക്കിഴങ്ങ് 

ഉപ്പ് 
മുളക് പൊടി 
ഓയിൽ ഫ്രൈ ചെയ്യാൻ 

ഉരുളക്കിഴങ്ങ് തൊലി കളഞ്ഞ് വെള്ളത്തിൽ ഇട്ട് വെക്കുക. ശേഷം സ്ലൈസർ ഉപയോഗിച്ച് നേരിയ സ്ലൈസ് ആക്കുക. 

നനവ് ഒന്ന് കിച്ചൻ ടവൽ വെച്ച് ഒപ്പി എടുത്ത ശേഷം ചൂടായ എണ്ണയിൽ ഇട്ട് വറുത്തു കോരുക

ചൂടോടെ തന്നെ ഉപ്പ്, മുളക് പൊടി ചേർത്ത് മിക്സ്‌ ആക്കി എടുക്കാം.

Jeera Aloo / Potato with Cumin Seeds

Lets make a Punjabi dish!!!!

Ingredients

Potatoes: 3 big
Green Chilly: 2
Ginger: 1 inch piece
Coriander seeds: 1 Table Spoon
Cumin Seeds: 2 Tea Spoon
Red Chilly Powder: 1 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Amchur Powder / Dry Mango Powder: 1/4 Tea Spoon
Oil: 3 Table Spoon
Salt
Water
Coriander Leaves

Cooking Time: 20 minutes
Method

Boil the potatoes till its cooked and peel off the skin and cut it into bite size pieces
Dry roast coriander seeds and 1 tea spoon cumin seeds separately and grind it to a coarse powder
Finely slice the ginger and slit the green chilly
To a pan pour oil and add 1 tea spoon of cumin seeds
Once it starts to splutter add slit green chilly and sliced ginger and saute for a few seconds
Reduce the flame and add coriander and cumin powder, red chilly powder, turmeric powder, amchur powder and salt
Stir for half a minute and the add the cubed potatoes and mix well
Roast on low flame for 8 to 10 minutes stirring in between.
Add coriander leaves and switch off the flame
Serve hot with rice or roti or as a snack or starter

Note:
Increase or decrease the spice levels as per your tolerance
Do not over cook the potatoes
Be careful while stirring the cooked potatoes.  

Prawns and Potato Masala (Chemmeen Urulakhizhangu Masala)

Yet another Sea food Delicacy :-)

Ingredients

Prawns: 250gms
Potato: 2
Onion: 1
Tomato: 1 Big

Green Chilly: 3 - 4
Ginger: 1 Small Piece
Grated Coconut: 1/2 Cup
Turmeric Powder: 1/4 Tea Spoon

Red Chilly Powder: 2 Tea Spoon
Garam Masala Powder: 2 Tea Spoon
Coconut oil: 4 table Spoon
Mustard seeds: 1/2 Tea Spoon
Dried red Chilly: 2 - 3

Salt
Water
Curry Leaves
Corriander Leaves

Cooking Time: 10 to 15 minutes
Method

Clean the prawns well
Mix together chopped potato, onion, split green chilly, crushed or chopped ginger and cleaned prawns
To this add red chilly powder, turmeric powder, salt and required water and cook well
In the mean time dry roast the coconut adding little coconut oil

Roast till it becomes golden brown in color
Once it is done reduce the flame and add garam masala powder and stir for another 1 or 2 minutes and switch off the flame
Once this mixture gets cooled grind it to a fine paste
Once the prawns gets cooked add chopped tomato and let it cook
Now add the ground coconut paste and let it boil
Add curry leaves and coriander leaves

Once it boils stir well and switch off the flame
To a pan add rest of the coconut oil and add mustard seeds
Once it finishes popping add dried red chillies to it and saute till it changes color
Pour this on top of the curry
Serve hot with rice, chapati, bread etc.

Aaloo Methi (Potatoes & Fenugreek Leaves)

Fragrant and flavorful Aloo Methi!

Ingredients (Serves 2 to 3)

Potato: 2
Methi( Fenugreek) Leaves: 250gms
Tomato: 1
Onion: 1
Crushed Ginger: 1 Table Spoon
Crushed Garlic: 1 Table Spoon
Red Chilli Powder: 2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon

Coriander Powder: 1 Tea Spoon
Garam Masala Powder: 1/2 Tea Spoon
Cumin Seeds Powder : 1/2 Tea Spoon
Cashew Nut Paste: 2 Tea Spoon (Optional)
Fresh Cream: 2 Tea Spoon (Optional)
Oil: 1 Table Spoon
Salt
Water
Curry Leaves

Cooking Time: 25 to 30 minutes
Method

Clean and wash the methi (fenugreek) leaves and keep aside
To a pan pour oil and add chopped onion to it
Saute till the onion becomes transparent and then add crushed ginger and garlic.  Saute till the raw smell is gone

To this add chopped tomato and cook till the tomato is completely  mashed
Now reduce the flame and add red chilly powder, turmeric powder, coriander powder, garam masala powder, cumin powder and salt
Saute till the masala blends in well
To this add cut potatoes and curry leaves and give a good stir
Add required water and close the lid and cook the potatoes well
When the potatoes gets cooked add the cleaned methi(fenugreek) leaves, stir well and close the lid and cook in low flame till the methi(fenugreek) leaves gets cooked.
Add cashew nuts paste and fresh cream and stir well and keep in low flame for 2 more  minutes
Serve hot with rice or roti.

Note

If required can chop the methi(fenugreek) leaves. Keep in mind to do it just before adding the leaves. If you keep for long time after chopping the bitterness of the methi(fenugreek) leaves will be more.

Aaloo Kheer (Potato Paayasam)

Who doesn't like kheer? Let us try Aaloo Kheer today.

Ingredients (Serves 5 to 6 people)

Potato: Medium size 3 to 4 nos
Milk: 1 liter
Sugar: 1 ½ Cup
Ghee: 1/2 Table Spoon
Vanilla Essence : 1 to 2 drops
Cashew nuts/Raisins: For garnishing as required

Cooking Time: 25 - 30 minutes


Method

Peel the skin of the potato, grate it and cook well.
To this add milk. Once boiled, reduce the flame and keep on stirring for about 10 - 15 minutes
Add sugar and stir well
Boil again for 5 to 10 minutes in low flame.
Add vanilla essence.

If you need a thick consistency for kheer keep in low flame till the required consistency is achieved.
Fry Cashew nuts and raisins in little ghee and add it to the kheer
Serve hot.

Note:
If required you can add little condensed milk also.