Monday, August 18, 2008

Potato Stir Fry

This is my grandmother's recipe. My sister loves potatoes a lot and when my grandparents visited us when we were in Bhopal in the early 1990's, my sister asked my grandmother to make something "different" for tiffin with alu. So my grandmother made this potato fry and gave us for tiffin. These peppered potatoes taste great with rice and dal too apart from roti.
I make this bhaji when I make sambhar or rasam. it is a great dish to make if you don't have time to make dinner. You can also stuff it into bread and make great sandwiches for breakfast. Here is the recipe.

5-6 potatoes
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon garam masala
1 teaspoon pepper powder or as per taste
3 tablespoon oil
salt for taste


Wash and peel the potatoes and cut them into small cubes. Sprinkle pepper powder, cumin powder and coriander powder on them. Heat oil in a pan and add these potatoes. Cook covered on medium heat till the potatoes are 3/4th cooked. Then remove the cover and cook them on high heat stirring continuously. The potatoes should be a little caramelized on all sides. Sprinkle garam masala on the potatoes. Serve how with roti or rice.

Preparation time: 25 minutes
Serves: 3-4

Kala Chana Sabzi / Chane Upkari

Chana sabzi is made during many festivals or special occasions. During Ganesh Chaturthi, this is served as prashad. This is one of my favorite sabzi's and I even have it as a snack with tea.


1 1/2 cup kala chana
2 tablespoon grated coconut
3 green chilies
2 teaspoon mustard seeds
salt for taste
1/2 teaspoon sugar
1 tablespoon oil
5 pinches asafoetida
10-12 curry leaves or kadipatta

Wash and soak the kala chana for 8 to 10 hours or overnight. Pressure cook it with 1/2 teaspoon salt for 2-3 whistles or till soft. In a pan add oil, asafoetida and mustard seeds. When the mustard seeds splutter, add slit green chili and curry leaves. Fry for a minute and add the boiled chana. Don't discard the water which was used to boil chana. You can make saar or chana rasam out of this. Add salt and sugar as per taste. Add a cup of water and cook the chana for 10 minutes. Garnish with coconut and serve hot with rice or roti.

Preparation time: 20 minute excluding the soaking time
Serves: 3-4