the good the bad and the potato recipes

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Potato Chops (Alu Ki Tikiya)

" Kate Pugh " - katherine.sheppard

Here's another recipe under the broad heading of " potato curry " - basically a

spiced potato rissole. Lovely as a snack or as part of an Indian meal.

Yield: 12 " chops "

 

1 1/2 lb Potatoes, boiled & mashed

1/2 ts Salt

1 ts Garam masala -OR- 1/2 ts Ground cumin -AND- 1/2 ts Ground coriander

1 tb Chopped fresh coriander -- (US = cilantro)

1 sm Onion, very finely chopped

2 Green chillies, finely -- chopped

1/2 ts Grated fresh ginger root

Oil spray for cooking

CONVERSIONS: 1 lb = 16 oz = 450 g; ABBREVIATIONS: ts = teaspoon, tb =

tablespoon, sm = small

Mix all ingredients (except oil spray) together well. Divide into portions (as

many as specified in " yield " ) and shape each into a thick flat round.

 

Heat a large frying pan (skillet). Spray with a little oil or grease lightly.

Cook 3-4 potato cakes at a time, depending on how large the pan is.

 

Do for about 5 minutes on each side until golden - DO NOT disturb them until the

5 minutes is up or you will spoil the crust. When they have been cooking 5

minutes try and lift them gently with a spatula. Lift rather than scrape, and

flip over, remembering that they will still be very soft in the middle.

 

If you like, use another spatula placed over the top of the chop to keep it

together whilst turning over.

 

Keep them warm in the oven at a moderate heat (375 F, 190 C, Gas 5) while you

cook the others.

 

 

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Curried Potatoes, Carrots and Green Beans, Bangalore Style

Sopchak

2 medium potatoes, cut into 1/4 " cubes

2 t. olive oil

1 T. black mustard seeds

1/4 t. ginger

1/4 t. garlic

1/2 medium onion, chopped

2 green chilies, sliced into 1/4 " pieces

2 carrots, cut into 1/4 " pieces

15 green beans, cut into 1/4 " pieces

1/2 t. turmeric

1/2 t. salt

2 T. coconut

2 T. lime juice

Soak the potatoes in water for 15 minutes. Drain and pat dry. In a large

non-stick skillet, heat oil. Add mustard seeds until they crackle. Add ginger,

garlic, onion and chilies, stir until onion is translucent. Add carrots,

potatoes, green beans, turmeric and salt, stir fry for 3-4 minutes.

Add 1/4 cup water and boil. Stir, cover and simmer for 5-10 minutes, until

vegetables are tender. Remove lid, and cook away any remaining liquid. Add

coconut and fry for 2 minutes. Sprinkle with lime juice and serve.

 

 

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Bell Pepper & Potato Curry

Posted by: Ashok Erramilli

Potatoes 2

Green Bell peppers 2

Sun flower oil 2 tablespoons

KURA PODI 1 Tablespoon

Salt 1\2 teaspoon

Wash potatos and green bell peppers. Peal the skin off the potatos. Cut potatoes

and bell peppers into small pieces. Fry these cut vegitables with 2 tablespoons

of sunflower oil on low fire. While frying , mix them gently now and then so

that the pieces at the bottom donot get charred.

When it turns light brown add 1 tablespoon KURA PODI and 1\2 teaspoon salt. Mix

well and fry for another 5 minutes. Gently mix well while frying. Ensure that

the vegitables are not charred. The curry is ready for serving with rice.

 

You have here a 3-course lunch\dinner. Individually mix the vegitable

preparations with rice and eat. Mixing with fingers instead of with spoons or

forks makes the food more tasty. Remove the chili pieces while eating, lest they

spoil the pleasure of eating something good!

 

 

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Va-Va-Voom Potatoes (Khas Aloo)

This dish is so good you'll be glad of any leftovers. Serves 6

2 1/2 lbs small red potatoes

1/2 cup tarragon vinegar

1/4 cup walnut oil

8 dried red peppers, seeded (optonal)

1 tsp mustard seeds

1 tsp salt

1 1/2 tsp dill weed

Boil the potatoes in their jackets. Do not overcook them; they should be just

firm.

Combine the vinegar, oil, peppers, mustard seeds, salt, and dill weed in a

saucepan.

 

Drain and halve the unskinned potatoes, mix them with the other ingredients and

cook for 10 minutes, covered, over low heat. Serve hot.

 

from Ismail Merchant's Indian Cuisine

 

 

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Potatoes With Black Pepper (Bengali aloo)

We take black pepper so much for granted, sprinkling tiny amounts on most foods

without much thought. Apart from its taste, black pepper has a very enticing

perfume and a delicate tartness as well. These properties are drawn out when the

spice is used in generous amounts-as in the French steak au poivre or in these

very Bengali potatoes. The dish is simplicity itself to make and may be eaten

with European foods as well as Indian. You could also stick toothpicks into the

potato pieces and serve them with drinks.

Serves 4

5 medium potatoes

4 tbls veg. oil

3/4 tsp salt

1-1 1/2 tsp freshly ground black pepper (a slightly coarse grind is best)

2 tbls very finely chopped fresh coriander or parsley, optional

Boil unpeeled potatoes and allow to cool completely. (Refrigerated day old

boiled potatoes work very well for this dish.) Peel potatoes and cut into 3/4

inch dice.

Heat oil in a frying pan over medium flame. When hot put in potatoes and stir

around for a minute. Sprinkle in salt and mix gently. Cover and cook over

medium-low flame for about 5 minutes, stirring occasionally. Now add black

pepper and mix gently. Cook, uncovered, for another few minutes over a medium

flame, stirring now and then and allowing them to brown slightly. Sprinkle in

fresh coriander. Mix and serve hot.

 

from Madhur Jaffrey's Indian Cooking

 

 

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Potatoes With Sesame Seeds (Til ke aloo)

Serves 6

8 medium potatoes

6 tbls veg. oil

2 tsp whole cumin seeds

2 tsp whole black mustard seeds

2 tbls whole sesame seeds

2 tsp salt

1/8 to 1/2 tsp cayenne pepper

1 tbl lemon juice

Boil potatoes in their jackets, drain and cool 3-4 hours. Peel and dice into 3/4

inch cubes.

Heat oil in a large, 10-12 inch frying pan over medium flame. When very hot, put

in cumin seeds, mustard seeds, and sesame seeds. When seeds begin to pop (this

takes only a few seconds) put in the diced potatoes. Stir and fry for about 5

minutes. Add salt, cayenne and lemon juice, stir and fry for another 3-4

minutes. I like the potatoes to have a few brown spots on them.

 

from madhur Jaffrey's Indian Cooking

 

 

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White Potato Curry (Sri Lankan recipe)

EBWATERS

6 medium potatoes, boiled, cooled and chopped

3-4 T. oil

1/2 onion, chopped

1 t. garlic

4 curry leaves

1/2 cinnamon stick

1 t. crushed red pepper

1/2 t. turmeric

1 t. ground cumin

1 tomato, cut into medium pieces

2 c. coconut milk

1 c. water

Heat oil, brown onion and garlic. Add spices and tomato. Fry for a few minutes,

stirring occasionally. Add milk and water, boil, add potatoes and cook for 10

minutes.

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Dry Potato Subji

Subji refers to a wide variety of vegetable preparations.

5 red russet potatoes, cubed small

3 tablespoons oil

a few jalapenos, cut small

mustard seeds, 1/3 tsp.

cumin seeds, 1/3 tsp

coriander powder, 1/2 tsp

turmeric, 1/2 tsp

chilli powder, lots (a few tsps)

salt (to taste)

First make a chaunk. This is done by heating the oil and then putting the

mustard seeds and cumin seeds in. Let the seeds start popping.

Then also add in the jalapenoes. After a while of popping (this roasts the seeds

and enhances the flavor) put in the potatoes.

 

Stir for a bit. If it gets sticky, put a little bit of water in, and cover the

pot for a while. Make sure you don't scorch it at all.

 

When the potatoes are about half done, put in the coriander and turmeric. Stir

and cover. Put it on a low flame for about 5 minutes. It's done when you can

easily cut through a potato piece with the back of a knife.

 

 

Candied Yams

 

 5 yams, baked

 1/2 - 3/4 cup  pure maple syrup

 2 tablespoons olive oil

 

 

Peel and slice cold yams (after baking) into a baking dish. Alternate with

 syrup, in layers. Sprinkle with oil. Bake in 350° overn until warmed through

and slightly browned, or longer if yo like them sticky.

 

 

Sweet Potato Casserole

 

 4 cups sweet potatoes, mashed

 1/2 cup hot soy milk

 1/4 cup  pure maple syrup

 1 tablespoon olive oil

 1/2 teaspoon sea salt

 1/2 cup natural peanut butter

 

 

Add milk, oil and salt to sweet potatoes. Combine peanut butter and maple syrup

and spread on the bottom of a greased baking dish. Top with the sweet potato

mixture. Bake 30 minutes at 375°. Garnish with fresh parsley.

 

 

Golden Potatoes Italiáno

 

 7 medium potatoes, small cubes, unpeeled

 4 medium carrots, diced

 1 large onion, chopped

 4 tablespoons parsley, minced

 4 tablespoons olive oil

 1 1/2 cups water

 salt to taste

 pinch of saffron (optional)

 

 

Brown onion in oil. Add all remaining ingredients. Let cook over low flame -

stirring occasionally until tender. Serve with tossed green salad.

[Guest guest]

Thx Fraggle! There's a couple here I know even Zak would love! nikki