Potato Payasam

POTATO PAYASAM

S.NO	INGREDIENTS	QTY	UNIT
1	Potato raw peeled	2	Medium size
2	Ghee	1	Tbsp.
3	Sugar	1	Cup
4	Milk	3	Cup
5	Cardamom Powder	a	Pinch
GARNISH
6	Saffron	2-3	Pieces for garnish
7	Sliced Almond	2	no’s
8	Sliced Cashewnuts	2	no’s
9	Sliced Pista	2	no’s
10	Raisin	2	no’s

METHOD:

* Grate the raw potatoes and wash it in running water. Keep a side

* Heat Ghee in a non stick pan. Add the grated potatoes and sauté it for 4-5 minutes in slow flame. Add milk and let it boil for 10-12 minutes.

* Once Potato is cooked add sugar and mix it well. Allow it to boil it for 10-12 minutes in a slow flame by adding a pinch of Cardamom powder.

* Remove it from the range. Make it cool, Serve in a glass bowl.

* Garnish it with Sliced Almond, Cashewnuts, raisin, Pista and Saffron. Serve Cold

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in

Aloo Paratha

ALOO PARATHA

One of the most popular breakfast dishes throughout western, central and northern regions of the Indian Peninsula, made of spiced potatoes filled whole wheat flat bread griddled with desi ghee.

Sl. No	Ingredients	Quantity	Units
For stuffing
1	Potatoes boiled and grated	500	Gms
2	Green chilly finely chopped	5	Gms
3	Fresh coriander finely chopped	10	Gms
4	Red Onion  finely chopped	90	Gms
5	Cumin Powder	5	Gms
6	Chat Masala	5	Gms
7	Salt	to taste
8	Anardana powder	10	Gms
For Dough
9	Whole wheat flour (Atta)	500	Gms
10	Water	310	Gms
11	Sunflower Oil	10	ml
12	Salt	to taste
For Cooking
13	White Butter	150	Gms
For Serving
14	Set curd (per bowl)	80	Gms
15	Mango Pickle	150	Gms

METHOD:

For Stuffing: 

* Mix together all the ingredients and check the seasoning 

* Divide into 10 equal parts

For Dough  

* In whole wheat flour add Water and salt mix well 

* Knead the mix to make a soft dough   

* Add vegetable oil and keep for 1 hour resting  

* Divide into 10 equal parts.                                                                                                                       Making of Paratha  

* Flatten the dough and stuff with aloo mix and roll into 4 inches of diameter  

* Cook on griddle plate, basting with the Butter.  

 Serving of Paratha  

* Serve one piece of Aloo paratha with set yoghurt and Mango Pickle  

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in

POTATO WEDGES

POTATO WEDGES WITH SOUR CREAM AND HOT GARLIC SAUCE

METHOD:

* Here we are using packed Potato wedges which are available in the market.

* Heat oil in a fry pan/ deep fat fryer.

* Drop the coated potato slices in hot oil and deep fry them

* Keep the flame in medium and stir once in a while.

*Once the potato wedges are well browned, crusty edged and cooked tender, drain them in tissue paper.

* Serve immediately along with sour cream and hot garlic sauce

BATATA VADA

BATATA VADA

INGREDIENTS	QUANTITY
Potatoes	500 gm
Oil for frying
TEMPERING:
Mustard seeds	5 gm
Curry leaves	2 gm
Turmeric powder	5 gm
Red chilli powder	3 gm
Green chilies	10 gm
Ginger	10 gm
Garlic	10 gm
Lime	1no
Coriander leaves	10 gm
Salt
BATTER:
Gram flour	200 gm
Water
Red chilli powder	5 gm
Turmeric	5 gm
Crushed cumin	3 gm
Salt

METHOD:

1. Cook the potatoes until soft, peel and mash coarsely.
2. Chop or crush together the green chilies, garlic, ginger and the coriander leaves.
3. Using the mentioned ingredients make a thick batter keep a side.
4. Heat oil and add mustard seeds, after they crackle add the curry leaves.
5. Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
6. Divide the potato mixture into equal sized portions, approximately the size of a lemon.
7. Dip each ball in the batter and deep fry until golden brown in color. Serve with fried green chili and Tamarind Chutney.