Potato Bonda / Batata Vada

AKA Urullaikizhangu/Bangaladunpa/Aloo Bonda

My my, the past one month was so packed with action. Good it all is coming to an end this week. Though more is coming up from next week at least there is no made rush for it. We had three b'days in the family over the last 30 days, but had to postpone the bash till now. Two days back was dear hubby's b'day and he's the lucky one to get the feast right away.

Growing up Potato bonda was restaurant or street food fair. Somehow elders at home didn't frequent this speciality. I remember granny making this once and that was real tasty and special. Other fond memories are when we travelled in Indian trains. You can't miss these out for a morning or evening snack which is gently accompanied by coconut chutney.

Ingredients :
2-3 cups Oil for deep frying

For batter :
1 cup gram flour
Baking Soda - A pinch
1/2 tsp Red chilly powder
1/4th tsp turmeric powder
1/2 tsp Chat masala powder( optional)
a few sprinkles of Asafoetida/hing/perumgayam/inguva
Salt to taste
Enough Water

For Filling :
2 cups Potato Masala

Method :
Prepare the potato filling in this way.
In a bowl add ingredients for batter and add water little by little mixing with hand to make a smooth batter of medium consistency(little thicker then loose).
Keep aside.
Heat oil in a wok or kadai or deep pan.
Make medium size balls of potato masala.
once the oil is hot, dip each potato ball in the batter to coat evenly and deep fry them till golden yellow.
Remove from oil and place on a tissue paper to take out excess oil.
Serve warm or at room temperature with choice of chutneys..Coconut,Peanut-Coriander,Green chutney etc.

Potato Curry Masala

Potato is one the most eaten root vegetable all around the world..Not to mention the number of ways it can be cooked. South Indian households make curries, masalas, fries, gravies with potato or add it to any other vegetable or meats. In North India this is a staple side dish for lunch in many low and middle class families..

The recipe below with little variations can be accompanied for Dosas, poori, Bonda etc..



For Masala:
4-5 Medium size Potatoes
1 Tbsp Oil
1/2 tsp Mustard seeds
1 Tbp Channa dal
10- 12 Curry leaves
2 medium size Onions sliced length wise
4 -5 Green Chillies slit
1 inch Ginger piece cut into small pieces
2-3 Garlic pods - thinly sliced
Asafoetida - a few pinches
1/2 tsp Turmeric powder
1/2 tsp Red chilly powder
Salt
Enough water
Coriander leaves

Method :
Wash Potatoes with skin on and cut into halves and pressure cook for 10 minutes little salt and enough water.
Check to see if the potatoes are fully cooked, and discard water and peel the skin and mash them into pieces.
Add little turmeric, little more salt and red chilly powder and mix well and keep them aside.
Heat the oil in a wok/pan, then allow the mustard seeds to splutter.
Now add Channa dal and wait till color changes slightly and add sliced garlic and fry.
Now add the onions, green chilies, curry leaves and ginger and fry till onions are cooked.
Add asafoetida and remaining turmeric and salt.
Now add the boiled, mashed potatoes and mix well.
Add a 1/2 to 1 cup of water depending on how thick or slimy you want the masala to be.
Finally add the coriander leaves and remove from heat.

For Masala Dosa a thicker Potato masala is used, for Poori the masala can be a little gravish , for bonda filling again a real thick version is used.

Baked Cubed potatoes packets

I've adapted this recipe from one of my canadian friend and Indianized it...You guessed it right...I've added the chilly spice for which India is famous for to this western style baked cubed potato.

Recipe is quiet simple. Preparation is only to peel and cut potatoes and onions.

Gather all the other ingredients and mix everything in a bowl and pack them in foil and bake for 25 mins.

These can be accompanied with tandoori/barbarque chicken, any dry chicken curry, a steak or lamb or pork chops.

For my vegie friend's try it with spicy chick peas stir fry or Sundal as it is called in tamil.

Ingredients :
1 lb - Potatoes ( Any kind) - peeled and cubed (In western style they are skin on)
1 Carrot (optional) - cut into thick small strips (I didn't use)
1 medium onion cut length and breath wise
4 long Green Chillies - slit into half and then cut again in half
1 tbsp - Olive oil

Herbs:
Finely chopped :
Curry leaves
Coriander/Cilantro leaves
Optional: If you don't mind the flavour
Pudina/Mint leaves
Basil (I didn't use)

Seasonings:
Black pepper powder
a pinch of Amchur(dry mango powder) -if desired
Salt

Sheets of aluminium foil depending upon how many packets you want to make.

Procedure :

Preheat the oven to 350c.
1. In a mixing bowl, add peeled cubed potatoes, cut onions, green chillies, oil, herbs, and seasonings.
2. Mix thoroughly to coat the potatoes with the oil, herbs and seasoning.
3. Place two laddleful of this potatoe mixture on the pre cut aluminium foil sheets and wrap them into packets like this.
4. Place the prepared foil packet inside the oven on the heated racs and bake for 20- 25 mins at 350c.
5. After the set time take one packet out of the oven and unwrap gently, taking care that the hot steam doesn't hurt your fingers.
6. Poke a knife or fork thru the potato cubes to see if they are done.
7. If the fork doesn't pass thru smoothly then bake for some more time till done.
8. Once done remove from the oven and open the wraps to void further cooking if the potatoes are already well done.

These wraps are quiet good for barbaque pinics, as they can be prepared in advance and stored in the fridge.

The juices from the potatoes and onions keep them moist to enjoy with any dry dish.

Aloo Tamatar - Ode to Potato AND Potato Feast

Like Sig, I must say its been raining Potatoes in our food blogosphere. Well, all due respects to this ever versatile root vegetable. It has feed billions of us in every part of the world. Its gr8 to celebrate 2008 as the International Year of Potato. And I can fill pages with the memories of this root. Honestly I'm a potato freak. You give it to me in any form(except the North American Mashed Potato, I don't like the flavour of the spices that go into it) I would happily eat it. I also observed that they don't go well with dhall curries, especailly with the texture part. In my home back home, we never added these in sambar etc, but I know many South Indian states make this combo.
So ode to Potato!!!! Yes, yes with all those carbs, starch and the weight that comes with it, I would love to work out to shred those extra pounds rather than give up on these pretty potatoes. OK now they are not so bad, they are a pretty good source of Potassium.
Read more on Potatoes here.

Growing up Potatoes were one, that I would eat without hesitating. The day they was on the menu I would be at peace. I Wish to post most of my potato recipes in my space in coming future.

For now, one easy and common dish that my grand mother use to make and I adapted is Potatoes cooked with Tomatoes or Aloo Tamatar(Hindi), Bangaladunpa tamata(Telugu), and Takali Urulaikizhlangu(Tamil).

This preparation goes well with Poori, Dosa, Chapathi/Roti, Veg Pu lav,Fried Rice or even with just toasted whole wheat bread slices.

Ingredients:
Potatoes - big - 5 - 6
Tomatoes - 3-4 or Tomato Puree/Crushed Tomato - 1 cup or Tomato Paste 3-4 Tbsp
Oil - 1 tbsp
Mustard - 1/4 tsp
Onion - 1 small (Increase to 2 if you want more gravy)
Green Chillies - 3 slit
Curry leaves - 1 rem
Chilly powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch

Procedure:
Remove Potato skin and cut into medium size cubes.
Add oil in a heated Kadai/Skillet, allow mustard to splutter and then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add Potato pieces, all CCC powders, salt, and mix well to give an even coat of all ingredients.
Sprinkle some water and cover with lid to cook the potato in steam for about 15- 20 minutes.
Keep mixing periodically and add more water if required.
Once the potato is almost cooked add the tomato puree, mix well.
Cook for another 10 minutes or till potatoes absorb the tomato flavour into them.
Add finely chopped coriander leaves just before removing from heat.

This goes to Ode to Potato, an event by Sra, and Potato Feast by hosted by DK of Culinary Bazaar

Gobi Aloo in Tomato Sauce (Cauliflower Potato)

Cauliflower(Gobi) is one of my favourite vegies. And who won't like Potatoes(Aloo), in any form they are cooked. So combine both of these is a perfect match, be it with rotis, plain Rice, Pulav, or fried rice, Aloo Gobi makes good combination.
I use to cherish this preparation made by my GrandMother(Bhanu Aunty) thats what she was called by most of the people, and for me and my brothers she was much more than a Mother figure. This blog is dedicated to her. Because most of my dishes are inspired by her simple but yet tasty cooking. No doubt is always had that one secret ingredient "Love" in all her recipes.
Apart from regular times this dish was most cherished at christmas lunch. Though we had all those great Non-veg dishes my GM use to make this specially for me and I remember how she use to say "rina likes it".

Vegetables like Cauliflower, Broccolli, and Brussel sprouts carry the properties of Vitamin B6 useful to help the liver to metabolize xenoestrogens and help to boost immunity.
Now coming to the recipe:

Here are the Ingredients:

Cauliflower medium size - 1
Potatoes - 3-4
Tomatoes - 3-4 OR Tomatoe Puree - 1 cup
Mustard - 1/4 tsp
Onion - 1 small
Green Chillies - 2 slit
Curry leaves - 1 reem
Chilly powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch
Oil - 1 tbsp

Procedure :1. Peel the Potatoe skin and cut into medium size cubes.

2. Make the Cauliflower into small florets

3. Add oil in a heated Kadai/Pan, allow msutard to splutter and then add cut onions, green chillies, curry leaves adn saute til onions turn slightly brown.

4. Add the Cauliflower and Potatoe peices, red chilly powder, salt, and mix well to give an even coat of all ingredients.

5. Sprinkle some water and cover with lid to cook the vegies in steam for about 15- 20 minutes.

6. Keep mixing periodly to add more water if reqiured.

7. Once the vegies are almost cooked add the tomatoe puree, mix well.

8. Cook for another 5 minutes or till the vegies absorb the tomatoe flavour into them.

9. Add the finely chopped corainder leaves just before removing from heat.

Allow this preparation stand for some time till all the combinaton sets, to really enjoy that soury taste of tomatoes.Serve with rotis or rice.