Potato Curry

Potato Curry

Most of us love potato curry, this is a simple dish which is served as a side dish for sambar rice, rasam rice or with pulka or chapathi. A dry curry with mild spices. 

For South Indian style spicy curry varieties I always add curry powder / sundal powder. For which the recipe is given below:

http://swadishtkitchen.blogspot.com/2017/09/curry-powder-sundal-podi.html

Pl. watch my video and provide your comments:

https://youtu.be/vwLQIDfN9Gs

Ingredients:

Boiled Potatoes - 1/2 kg

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Asafatedia - 1/2 tsp

Curry Powder - 1 tablespoon

Mustard - 1 tsp

Urud dall - 1/2 tsp

Oil - 3 tablespoons

Salt - 1 tsp

Coriander leaves to garnish.

Method:

# Cut the boiled potatoes in cubes.

# Heat a pan add oil. Once it heats well add mustard seeds...when it spluters add urud dall. 

# Mix turmeric powder, asafatedia, red chilli powder, asafatedia, to the boiled chopped potatoes.

# Add to the seasoning and roast on a medium flame for 15-20 minutes. Inbetween mix well.

# Sprinkle curry powder and give s good mix.

# Sprinkle chopped coriander leaves for garnish and serve.

Please do try and provide your comments.

Thank you!

Carrot Cake

Carrot Cake

Carrot Cake is a soft, moist, aromatic and crunchy in texture. Many of my friends have tried this recipe and they loved this cake. It tastes heavenly with a cream cheese frosting.

A healthy cake made with whole wheat flour and sweetned with brown sugar. 

Notes:

* Sieve whole wheat flour for 6-7 times.

* I've used bread tin to bake you may use even cake tin.

* Baking tin size 7×3.

* If you don't have spice powders can add vanilla essence.

Ingredients:

Whole wheat flour - 1.5 cups

Brown sugar - 3/4 cup

Baking powder - 1 tsp

Baking Soda - 1/4 tsp

Milk - 1/2 cup

Curd - 1/4 cup

Oil -1/4 cup

Grated carrots - 3/4 cup

Ginger powder - 1/4 tsp

Clove powder- 1/4 tsp

Cinnamon powder - 1/4tsp

Crushed walnuts - 2 tablespoons

Raisins - 2 tablespoons

Frosting:

Cream Cheese - 250 gms

Icing sugar - 250gms

Unsalted butter - 2 tablespoons

Vanilla essence - few drops

Method:

# Sieve whole wheat flour, baking powder and baking soda for 6-7 times. (dry ingredients)

# Mix milk, curd, oil, brown sugar, grated carrots, crushed walnuts, raisins and spice powders.(wet ingredient)

# Grease your baking tin with oil/ butter.

# Preheat microwave convection mode @160'c.

# Mix dry ingredients and wet ingredients in small batches. Cut and fold method.

# Cake mixture should be thick in consistency.

# Pour the cake mixture in baking tin.

# Bake @160'c for 40-45 minutes. Check by inserting a tooth pick comes out clean it's baked well.

# Allow it to cool for some time then Demould.

# Allow it to cool down completely.

Frosting:

# Using electric beater, cream icing sugar and cream cheese on low speed for 1 minute.

# Add butter and vanilla essence and increase the speed. 

# After 2-3 minutes you can see a nice creamy texture of cream cheese. The quantity will double in size.

# In a cake board place the cake. Trim the cake slightly and make a crumb coating with cream cheese frosting.

# Use your favorite nozzle and decorate your cake. Chill the cake in refrigerate.

Enjoy your cake. Please do provide your comments.

Thank you!

Ragi(fingermillet)+Semolina+ Whole Wheat Bread

Ragi(fingermillet)+Semolina+Whole wheat Bread+Sweet Potato Bread

This is a vegan bread in which I've add ragi+semolina+whole wheat+ sweet potatoes and some Fenugreek leaves which gives a nice aroma to the bread. This bread smells heavenly after baking. I've used jaggery powder as sweetner.

Ingredients:

Ragi flour (Fingermillet) - 1 cup(175 gms)

Semolina - 1/2 cup (85 gms)

Whole wheat flour - 1 cup (120gms)

Sweet Potato (boiled mashed)- 100 gms

Jaggery powder - 1 tablespoon

Salt - 2 tsp

Active dry yeast - 1 tsp

Fenugreek leaves - 1/2 bunch

Oil - 3 tablespoons

Water - 1.5cup (320 ml)

Water+ jaggery powder - 1 tablespoons+1 tsp

To brush before you bake.

Method:

#Mix ragi+ semolina+wheat flour, yeast, jaggery powder, salt, boiled mashed sweet potatoes.

# Add water and knead the dough for 7-8 minutes.

# In a greased bowl transfer the dough apply 1 tablespoon of oil and allow it to proof for 1 hr.

# Once it doubles in size punch down remove excess air.

# Add 1 tablespoon of oil and knead well for 20 minutes. Until your dough becomes extremely soft and elastic. Add 1 more tablespoon of oil and knead or you can use pull and streach method.

# Grease your baking tin with oil.

# wash and roughly chop fenugreek leaves.

# Give a rectangular shape to the dough add fenugree leaves and make a log shape. Pinch the edges well.

# Place the log in greased baking tin. (7×3) baking tin size.

# Cover the tin, allow it to proof for 20-25 minutes or until it reaches the pan size.

# Mix water+ jaggery powder and brush before you bake.

# Preheat microwave convection mode@190'c.

#Bake for 30 minutes @190'c.

# Once baked brush some oil.

# After 5 minutes unmold and allow it to cool on wire rack for 2-3 hrs.

# Slice your bread with cerrated knife.

I'm sharing the Airfried Version also.

# Grease your baking tin with oil. I'm using round 6' baking tin.

# Place the dough and let it rest for 20 minutes.

# Preheat airfrier@180'c for 5 minutes.

# Airfry the bread @ 180'c for 20 minutes.

# Before you bake apply water + jaggery mixture.

# Once baked brush some oil, give a resting time for5 minutes and unmold.

Thank you!

Vegetable Chop (Airfried)

Vegetable Chop

Vegetable Chop is one of the street food of Kolkata. These are basically deep fried in oil, but I'm going to share an Airfried Version. 

https://youtu.be/k952FQlGvgs

Notes:

* In original recipe vegetable Chop is dipped in corn flour + water mixture then coated with bread crumbs and deep fried. 

Ingredients:

Boiled grated beetroot - 1 medium size

Boiled mashed potatoes - 2 medium size

Onion - 1 medium size

Ginger - 1inch 

Carrot, beans, capsicum - 1/2 cup

Garam masala - 1 tsp

Turmeric powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Cumin powder - 1/2 tsp

Corriander powder - 1/2 tsp

Groundnuts - 2 tablespoons

Bread crumbs - 1/4 cup

Oil - 2 tablespoons

Salt - to taste

Method:

# Fry groundnuts in 1 tsp of oil.

# Add 1 tsp of oil saute chopped ginger and onions.

# Add chopped vegetables, dry masala's, salt to taste mix well.

# Add 2 tablespoons of water and cook vegetables on medium flame.

# Add boiled mashed potatoes, boiled grated beetroot and mix well.

# Add fried groundnuts mix well.

# Let the mixture cool down. Shape them and coat with bread crumbs.

# Refrigerate the vegetable chop for 1/2 hr.

# Preheat Airfrier @ 200'c for 5 minutes.

# Fry vegetable chop @ 200'c for 20 minutes.

# Inbetween brush some oil.

Serve Vegetable Chop with sweet chutney, green chutney or ketchup.

Please do try and provide your comments.

Thank you!

Sweet Potato Buns

Sweet Potato Buns

Hi Everyone!

Sweet Potato Buns are easy and simple to make with minimum ingredients. These are pillow soft, airy, light buns with whole wheat flour. 

Notes:

* I've shared both methods Airfried and Microwave convection mode. 

* Use cooked and mashed sweet potatoes.

* Sieve whole wheat flour for 3-4 times.

* I used 1 cup = 120 gms of flour

* You can use normal sugar instead of jaggery powder.

* Use luke warm milk.

Ingredients:

Whole wheat flour - 2 cups / 230 gms

Boiled Sweet Potato - 100 gms

Jaggery powder - 2 tsp

Instant active dry yeast - 1 tsp

Salt - 1 tsp

Milk + water - 3/4 cup / 200 ml

Oil - 3 tablespoons

Butter - 2 tsp

Milk+ jaggery powder - 2 tablespoons milk - 1 tsp jaggery powder.(for brushing before you bake)

Sesame seeds - 1 tablespoons (black or white)

Method:

# Mix whole wheat flour, yeast, jaggery powder, salt.

# Add boiled and mashed sweet potatoes.

# Add milk + water and knead to form a dough. It will take 12-15 minutes. If you find dough is dry you can sprinkle some water / wet your hands and knead it. Use pull and push method (until you get a soft dough)

# Grease your dough with oil and cover it to proof until it doubles in size.

# Punch down and remove excess air. Add 1 tablespoons of oil and knead for 1 or 2 minutes.

#  Grease your baking tin with oil. Make marble size balls and place it the greased baking tin leaving some space.

# Leave it for 20-25 minutes for 2nd proofing.

# Preheat airfrier / microwave convection mode @ 190'c.

If you bake in Airfrier preheat for 5 minutes.

# Mix milk and jaggery powder.

# Brush milk+ jaggery powder to the buns. Sprinkle sesame seeds.

Airfried buns:

# Place the buns in Airfrier and fry for 17 minutes.

# Once baked brush some butter.

# After 5 minutes unmold and allow it to cool on wire rack.

Microwave Convection mode:

# Grease baking tin with oil. Make small balls of dough and place in the greased tin leaving some space.

# Allow it to proof for 20-25 minutes.

# Preheat microwave convection mode@190'c.

# Brush milk+ jaggery powder to the buns.

# Sprinkle sesame seeds.

# Bake @190'c for 20-25 minutes.

# Once baked brush some butter.

# After 5 minutes unmold and allow it to cool on wire rack.

For the above ingredients you will get 15-16 buns. 

Enjoy your Sweet Potato Whole Wheat Buns.

Please do try and provide your comments.

Thank you!