Puri masala

I thought of posting some basic recipes which I had not posted. I make this potato curry to go along with various main dishes, such as puri, roti, upma, lemon rice. Here is the recipe:


Ingredients:

Potato (Boiled cooked and mashed into crumbs): 1 medium
Onion (red or yellow) : 1 big
Green chilli : 2 or 3 slit vertically
Mustard seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
You may add curry leaves. I didn't have curry leaves when I was making it, hence I could not add it.
Salt: as per taste
Coriander powder: 1/4 teaspoon
Hing (Asafoetida): a pinch
Turmeric powder: a pinch
Water : just for sprinkling to avoid the curry from getting stuck to the vessel.
Oil: 2 teaspoons



Method:

Chop onion into chunks (square shapes) . Keep a deep pan on medium heat, add 2 teaspoons of oil. When oil is hot,reduce heat a little and add mustard seeds, and cumin seeds. Wait until the mustard seeds splutter, Then add green chillies, saute it for 5 seconds, then add curry leaves and saute it for a sec. Add the chopped onion. Increase heat to medium. Saute the onion until it is translucent and half cooked. Add salt, coriander powder, turmeric powder, hing. Stir well to combine so that its well coated with all the spices. Then add the potatoes. Break them up so that they don't form chunks in the pan. Mix well to combine it with the onion mixture. Sprinkle water of necessary. Lower heat a little so that the curry doesn't burn. Stir in between until a nice aroma of the curry comes. This will take very less time (approx 5 minutes) as we have already added cooked potatoes. Serve as a side dish for puri, roti, lemon rice etc.. It is best served hot. You can also refrigerate the left over for later use on same day.

Starting an award category

Hi dear readers/fellow bloggers,

I am starting an award category called "Yummy Blog ! " where the blog with most yummy recipes/photos will get the award. The person who receives the award should display the "Yummy Blog !" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos" The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Dont restrict yourself to any dessert, chocolate bars also welcome:). Also the receiver should pass on the award to four other bloggers who's blog they find "yummy" and let them know about the rules:)


To start with, I am going to present this award to :

Ranjeetha of Ranji's Kitchen Corner
Seena of Simple and Delicious
Dhivya of Dhivya's Cuisine
Sudha of Bombay Bistro

About my most yummy-licious dessert(s)....hmm there is a big list, but I am restricting it to three:

"Gulab Jamun "...mmmmm thats my favorite :)
"Palada Pradhaman"
"Nestle Crunch"

Enjoy :)

Phovu Kalleylolo

"Phovu Kalleylolo" (Phovu- Aval/Poha/Flattened/Beaten rice , Kalleylolo- Mixed) as it is called in Konkani is yet another prasadam especially during festivals and pujas. I remember people in our Konkani temple at Ernakulam serving this along with "Chone ukkeri" (light brown/dark brown Garbanzo (Channa) beans cooked and served with a tampering of coconut, mustard seeds, cumin seeds, salt. This was usually served when there used to be a puja sponsored by a devotee or during other auspicious occasions. I loved the spicy taste of the chone ukkeri and the sweetness of the Phovu to accompany with. Another version of this is a more wet mixture called "Godda Phovu" (God- Jaggery, Phovu-Beaten rice) which has sesame seeds, liquid jaggery poured on the Beaten rice.

Ingredients:

Poha: 2 cups (you may use thick or thin, I prefer thin as its easy to mix)
Grated coconut: 1 1/2 cups
Grated Jaggery: 1 1/2 cups (you may also use sugar)
Coconut milk: a pinch (optional)




Method:

Mix poha and grated coconut along with a pinch of coconut milk thoroughly until the whole mixture softens up. It requires a bit of strength to soften it up. But its always best to mix by hands. The aim is to soften the roughness of the poha with the grated coconut. Add jaggery and mix it well with hands. Serve it the same day as its best served fresh. Store it in refrigerator, but remember that the freshness of the coconut doesn't last long.