Post # 17
Here's a contribution from Hema - a foodie buddy - one thing that connects us (and I am sure she will concur) is FOOD!!! During a casual chat (most part of which is usually food and recipes) yesterday, I happened to share a potato roast recipe with her and she tried it pronto, with some minor twists. So, read on below for her first contribution to "What's Cooking..." - Thanks Hema!!
Here's a contribution from Hema - a foodie buddy - one thing that connects us (and I am sure she will concur) is FOOD!!! During a casual chat (most part of which is usually food and recipes) yesterday, I happened to share a potato roast recipe with her and she tried it pronto, with some minor twists. So, read on below for her first contribution to "What's Cooking..." - Thanks Hema!!
Ingredients
1. Golden Baby Potatoes - 15-20
2. Red Onion - 1 small - cut into medium length vertical slices
3. Oil - 10 tbsp
3. Urad dal - 1 tbsp
4. Mustard seeds - 1 tbsp
5. Garlic cloves - 5, chopped into small pieces
For the marinade
1. Yogurt - 1 small cup
2. Garlic cloves 5, chopped into small pieces
3. Spice mix - 1Tbsp (each) of the following spices:
Preparation
1. Golden Baby Potatoes - 15-20
2. Red Onion - 1 small - cut into medium length vertical slices
3. Oil - 10 tbsp
3. Urad dal - 1 tbsp
4. Mustard seeds - 1 tbsp
5. Garlic cloves - 5, chopped into small pieces
For the marinade
1. Yogurt - 1 small cup
2. Garlic cloves 5, chopped into small pieces
3. Spice mix - 1Tbsp (each) of the following spices:
- Red Chill powder
- Cumin powder
- Coriander powder
- Tumeric powder
- Garam masala
- Rasam powder
- Sambar powder
Preparation
1. Wash the potatoes and boil them (1 whistle) without cutting them & along with the skin. You want to make sure that the potato is kinda hard.
2. Allow them to cool and them peel the skin. Don't cut the potatoes though.
3. In a bowl beat yogurt and add all spices in the spice mix along with the coriander. Give it a good mix.
4. Add the potatoes one at a time giving it a good mix (make sure you don't break the potatoes)
5. Cover the bowl and leave it aside for 1-2hrs (2hrs more if you wish and have the time)
6. Heat oil in a kadai and add the mustard and once they crackle add the garlic cloves
7. Once the garlic goldens add the onions and once they turn golden brown add the marinated potatoes one at a time.
8. Make sure that the potatoes dont overlap and cook it on medium heat for about 15mins
9. Turn the potatoes and cook the other side for 15mins
10. Once cooked add the coriander and give it a lil toss and turn the heat off.
Hema says...
"Having tried over a dozen potato recipes, I think it's safe to say that I'm a POTATO expert :) I borrowed a few recipes online and Anu, made a rather different 'Potato Roast'. I would recommend 'Baby' potatoes to kinda capture the essence of this dish, regular potatoes are fine too! If you use regular potatoes cut them into half and pressure cook them for 1 whistle (again making sure they are kinda hard). Serve it with rice 'n' rasam.......Yumeeeeeeeeee....This is one of my favorite potato recipes....."
2. Allow them to cool and them peel the skin. Don't cut the potatoes though.
3. In a bowl beat yogurt and add all spices in the spice mix along with the coriander. Give it a good mix.
4. Add the potatoes one at a time giving it a good mix (make sure you don't break the potatoes)
5. Cover the bowl and leave it aside for 1-2hrs (2hrs more if you wish and have the time)
6. Heat oil in a kadai and add the mustard and once they crackle add the garlic cloves
7. Once the garlic goldens add the onions and once they turn golden brown add the marinated potatoes one at a time.
8. Make sure that the potatoes dont overlap and cook it on medium heat for about 15mins
9. Turn the potatoes and cook the other side for 15mins
10. Once cooked add the coriander and give it a lil toss and turn the heat off.
Hema says...
"Having tried over a dozen potato recipes, I think it's safe to say that I'm a POTATO expert :) I borrowed a few recipes online and Anu, made a rather different 'Potato Roast'. I would recommend 'Baby' potatoes to kinda capture the essence of this dish, regular potatoes are fine too! If you use regular potatoes cut them into half and pressure cook them for 1 whistle (again making sure they are kinda hard). Serve it with rice 'n' rasam.......Yumeeeeeeeeee....This is one of my favorite potato recipes....."
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