2nd February 2006, 03:48 AM
|
 | IL Hall Of Fame Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 18,060
Referrals: 29
| |
 Potato Roast - the Perfect foil to Vengaya Sambar.
Potatoes - ½ kg ( select firm ones without blemishes & green patches) Red chilli powder - 2 tsp Hing - 1 tsp Salt, haldi Fresh curds - 4 tbsp Oil - 3 tbsp ( minimum) Mustard seeds - 1 tsp Urad dhal - 1 tsp Wash & scrub potatoes well. If they are big, cut into 2, otherwise they can be boiled whole. Put them in a pressure pan in water to which little vinegar is added. ( this gives a nice white colour to the potato). When the first whistle comes, simmer the flame & cook for 8-10 mts, depending on how fresh or old, the potatoes are. Cool, open & peel the potatoes. Cut them into 1” cubes. Mix curds, chilli powder, salt, hing & haldi. Marinate the potatoes in this mixture for minimum 30 mts. potato roast 1.jpg Then in a kadai, heat oil & temper mustard seeds & urad dhal. Next add the potatoes which would have absorbed the curds now. Initially keep the flame on medium for about 10 mins & then lower it. potato roast 2.jpg Regular & gentle stirring is necessary. Saute till they become crisp. potato roast 5.jpg Potato – onion roast: For ½ kg potatoes, 3 medium onions are required. Slice them thin & long. First, heat 2 tbsp oil & fry onions adding a pinch of sugar till they become light brown ( sugar caramelises to give a rich colour !). Remove & keep them. Then roast potatoes as given above & finally add the roasted onions to mix well & serve.
Last edited by Chitvish; 25th November 2008 at 09:02 AM.
|