French-Fried Bhajiyas

Ramadan Mubarak to all the Bloggers!

Now that Ramadan has officially gone underway and the summer almost out the door...Iftaars are all about something hot and piping. Something hot...hmm, the first thing that pops up in your mind will be those sinister looking oily delicacies which you actually avoided eating all these days and which you can't resist no more!!

Ingredients:
2-3 potatoes
1-2 tbs chana besan flour
1 tsp salt
1 tsp ginger garlic paste
1 tsp red chilli powder
a pinch of baking soda
few cilantro sprigs
3-4 tbs oil, for deep frying

Method:
Peel the skin of the potatoes and cut them length wise-french fried style. Keep them aside.

In a bowl, take chana besan and mix salt, ginger garlic paste, red chilli powder, soda and cilantro. Add water little by little, just enough to make a thick batter and hold the potatoes together.

Toss in the potatoes and coat them well in the mixture.

Spoon out the potatoes and deep fry till golden brown. Serve with chutney or sauces of your choice.

Alu Tikki

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These potato patties are commonly sold as street food in India. I remember having these delicacies at the Annual Exhibition and also at pav-bhaji centers in Hyderabad. They serve good as starters and also as an accompaniment to main meat dishes.


Ingredients:
1 lb potatoes, cut in cubes
1 cup fresh or frozen peas
4 tbs oil
2 green chillies, chopped
1/2 red onion, chopped
1 tsp ginger garlic paste
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam masala
2 tbs besan
1 tbs lemon juice


Method:
Cook the potatoes in boiling water for 15 min's, or until tender enough to mash. Drain well until they are dry but still hot.

Cook the peas in boiling water for 5 min's, drain and set aside.

Mash the potatoes in a large bowl and add the peas. Put 1 tbs oil in a small sauce pan and fry the chilli, onion and ginger garlic paste for 1 min.

Add this mixture to the mashed potato, along with the besan flour and mix. Also add the lemon juice and salt. Mix in well.

Divide the potato mixture into portions the size of golf balls and shape into patties.

Heat the remamining oil in a kadhai and fry the potato patties in batches until they are crisp and golden brown. Serve them hot.

Achar Gosht and Fried Potatoes

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I first had it at my sis-in-law's place and wanted to try it out on my own, despite the fact that I'm not much of a Shan Masala fan. But I guess this recipe turned out good and very spicy. Also I just put a hint of the masala and not the entire packet as the instructions suggested.

The one I had at my sis-in-law's place was very spicy, I guess she emptied the whole packet...considering the fact that she is expecting and wanted it as spicy as possible!


Ingredients:
2 lb lamb shanks
1 1/2 tsp ginger garlic paste
10 green chillies, slit
3-4 tbs lemon juice
6 medium tomatoes
2 1/2 cups yogurt
1 1/2 cup oil
Shan Masala powder for seasoning
A few cilantro sprigs

Method:
Heat oil and add the meat, ginger garlic paste and fry for a few min's.

Add yogurt, tomatoes and 1 1/2 cups of water and cook on low heat till meat is tender.

Add green chillies and lemon juice and let it simmer till oil seperates from the meat. Season with Shan Masala and cilantro sprigs.

Serve hot with Afghani naan and fried potatoes.

FRIED POTATOES

Ingredients:
1 lb potatoes
2 tbs oil
1 tsp ginger garlic paste
1/4 tsp turmeric powder
2/3 tsp red chilli powder
1 tsp salt

Method:
Chop potatoes in medium sized cubes. Heat oil and toss the potatoes, fry them.

As they begin to turm mushy, add ginger garlic paste and turmeric, along with chopped green chillies.

After a while add salt and finally as the potatoes begin to brown add the red chilli powder and garnish with cilantro.

Qeema

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The secret to an excellent Qeema, as I recently found out :P was to have lots of onions...this not only makes the dish tasty but also makes it juicy.

Ingredients:
1 lb ground lamb
2 tbs oil
2 onions, thinly sliced
1 1/2 tsp salt
1/2 tsp turmeric
1 tsp red chilli powder
1 1/2 cup water
1 tsp ginger garlic paste
4 cardamoms
1 cinnamon stick
1 tsp black cumin seeds (shahzeera)
4 cloves
4 whole black pepper
1 bay leaf
1 green chilli
Cilantro for garnish

Method:
Heat oil and add onions, as they begin to slightly brown add ginger garlic paste and stir in salt, turmeric and the rest of the spices except red chilli powder.

Add it when the onions have totally gone brown, immediately add the qeema and stir briskly.

Immediately add water and shut the lid, cook until the qeema is tender.

Slice a green chilli and add cilantro for garnish. Cook further till oil starts to seperate.

QEEMA WITH POTATOES AND PEAS:



Similarly you can try a number of other variations like qeema with qasoori methi, potatoes, peas or with tomatoes. Here I have added both potatoes and peas before serving.

Madras Sambal

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Now you'll wonder what a madrasi dish is doing in a hydro foodie's blog. But the recipe is so good I had to share it with everyone. You can use any combination of vegetables that are in season.

Ingredients:
1 cup tuvar dal or red split lentils
2 1/2 cup water
1/2 tsp turmeric
2 large potatoes cut in 1 in chunks
2 tbs oil
1/2 tsp black mustard seeds
1/4 tsp fenugreek seeds
4 curry leaves
1 onion thinly sliced
4 oz green beans cut into 1 in length (I used the french cut green beans)
1 tsp salt
1/2 tsp chilli powder
1 tbs lemon juice
toasted coconut to garnish

Method:
Wash the lentils in several changes of water. Place in a heavy pan with the measured water and turmeric. Bring to boil and reduce the heat, cover the pan and simmer for 30-35 min's until the lentils are soft.

Par-cook the potatoes in a large pan of boiling water for 10 min's, drain well and set aside.

Heat oil in a large frying pan and fry the mustard, fenugreek seeds and curry leaves for 2-3 min's, until the seeds start to splutter. Add onions and green beans and stir fry for 7 -8 min's. Add the par boiled potatoes and cook a further 2 min's.

Drain the lentils and stir them in the potato mixture, with salt, chilli powder and lemon juice. Simmer for 2 min's or until heated through. Garnish with toasted coconut.