Month: June 2020

Kamote leaves in Coconut curry

Dal / Gravy

Kamote leaves are the sweet potato leaves commonly used in Filipino and other asian cooking. I was unaware of these leave until one day we wanted to experiment and the leaves has such great amounts of goodness. You could make it with any asian flavoured curry paste and it will taste good. I added whatever was available in hand and served it with lentil rice.

Need-

  • Kamote Tops – 1 bunch
  • Ginger – 2 inch
  • garlic – 1 pod
  • Soy sauce – 1 tsp
  • Coconut cream – 4 tbsp dissolved in water
  • Salt
  • Sugar= 1/2 tsp
  • Pepper powder- 1 tsp
  • Lemon rind – 1 tsp
  • Leeks – chopped 1 tbsp
  • Peanuts – roasted handful

Process –

  • Clean the leaves and keep aside.
  • Saute finely chopped garlic and ginger. Add the washed leaves and sauté. Now add soy sauce , pepper , sugar and leeks. When mixed add the coconut cream and lemon rind. bring to a boil and turn off the heat.
  • Top with roasted peanuts and serve with rice

Ragda Pattis

Fast Food

Ragda Pattis is a popular street food of Maharashtra and Gujarat. It is a very simple dish and does not consume a lot of time. It is big hit at parties or anytime of the day. Ragda is a simple curry made of white peas with extremely few spices but tastes so good. You will find a similar version in the north called aalu tiki chaat or aloo tikki with chole . Ragda pattis comprises of 5 main components of tikki or patty , ragda, green and sweet chutney , sev and raw onions.

Need –

  • For Patties
    • Potato – 5 – boiled and peeled
    • Chilli powder – 1 tsp
    • Corn flour – 1 tbsp
    • Salt
    • Jeera – 1 tsp
    • Turmeric powder – 1/2 tsp
  • For Ragda –
    • 2 cups of soaked white peas
    • 5 cups of water
    • Turmeric – 1 tsp
    • Hing – 2 pinch
    • Chilli powder – 1 tsp
    • Sweet chutney – 2 tsp
    • Coriander leaves – 3 tbsp
    • Salt
  • Green chutney
  • Tamarind chutney
  • Chopped onions
  • Sev -(nylon sev preferred)
  • Chat masala
  • Coriander leaves
  • Fried peanuts – optional
  • Curd – optional

Process –

  • For the Ragda , pressure cook the overnight soaked white peas with water , salt and hing till it is mushy. When done check consistency to be closer to batter consistency. Add rest of the things , mix and keep aside
  • For the patty – Mash the potatoes well without lumps. Add salt, cornflour , salt , jeera and turmeric powder and mix well. Make palm size patty and shallow fry in a pan. Traditionally it is cooked/ fried in a huge shallow iron pan .
  • Now in a plate or bowl , place the patty , add the ragda on top of it.
  • Top it with 2 tsp of each chutney. Add onions , sev , coriander leaves, chat masala. Top with peanuts and curd if preferred.

Urulai Roast

StirFry

Ask any South Indian what is their favourite vegetable to eat with Sambar/Rasam or Curd rice – they will unanimously say potato fry. There are so many ways to make this potato fry yet somehow every version tastes like heaven. So you could say this is one of the million ways made using small potatoes.

Need –

  • Baby potatoes – 1 kg
  • Oil – 4 tbsp
  • Curry leaves – handful – chopped
  • Chana dal – 1 tbsp
  • Urad dal – 1 tsp
  • Coriander seeds – 1 tsp
  • Jeera – 1/2 tsp
  • Dry red chilli – 4
  • Sesame seeds – 1-2 tsp
  • Salt
  • Hing

Process –

  • Boil and peel the potatoes.
  • In a pan dry roast all spices and grind them coarsely. Or simply replace with Idli molagai podi
  • In the same pan , take 2 tbsp oil , add potatoes and roast for 5 minutes. Add the ground spice mix , salt and hing , mix and leave it alone for 5-7 minutes. The spices will amalgamate and the potatoes will roast well. Toss and roast the other side
  • Ideally use a iron pan for excellent results.
  • Taste best with anything and everything !!!!

Morning Glory Stir-fry

StirFry

Husband and I were discussing to try the locally available green and hence we bought some. One of them is morning glory or known as water spinach. It has a very different flavour from the regular spinach and maintains a nutty flavour after being cooked. It is so fabulous that it will be a regular in my diet going forward.

Need –

  • Morning Glory – 1 bunch
  • Onion – 1 small – sliced
  • Green /red chilli – 1 – chopped
  • Ginger – 1 inch – chopped
  • Garlic – 1 – chopped
  • Soy Sauce – 1-2 tsp
  • Vinegar – 1 tsp
  • Salt, pepper , sugar – to taste
  • Peanuts – handful- roasted

Process –

  • Pluck the leaves with the tender stems and separate both. Wash and keep aside
  • In a pan take little oil and sauté Onion , ginger garlic. Add chilli , the leaves and stems. Saute for 2 minutes. Now add the sauce , vinegar , salt , sugar and pepper. Give a good mix and add roasted peanuts while serving.
  • Serve as a side or just have it happily as a stir fry salad. It tastes yum.