Spicy Potato Wedges

Ingredients:

3 Large potatoes

2 tbsp Cooking oil

2 tbsp Kashmiri Chilli powder

1/2 tsp Turmeric powder

1 tbsp Black pepper

1 tsp Crushed dried Italian herbs

11/2 tbsp Red Chilli flakes

salt to taste

Method:

• Dry roast the black pepper in a pan over low flame, cool and grind it coarsely.
• Wash, clean the potatoes and pat it dry with kitchen towel and cut it into thin even size wedges.
• Place the potatoes in a large bowl and sprinkle the chilli powder, turmeric powder and salt over the potatoes and mix well to combine everything.
• Then add the grounded pepper powder, Italian herbs and chilli flakes. Toss well to mix everything.
• Heat oil in a good non stick pan over medium heat to shallow fry the potato wedges. Once the wedges are crispy and browned, flip it over and fry on the other side also.
• Once done, drain to a paper towel.
• Serve the spicy potato wedges with tomato ketchup or garlic mayonnaise.

Aloo Bonda

Ingredients:

For the filling:
2 medium Potatoes
1 Onion (Finely chopped)
1 tsp Ginger (Finely chopped)
2 Green chillies (Finely chopped)
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
Few pinches of Garam masala
Few stalks of Coriander leaves (Finely chopped)
1 tbsp oil
Salt to taste

For the batter:
1/2 cup Besan Flour

2 tbsp Rice flour

A pinch of Baking soda

A pinch of hing

1/2 tsp Chilli powder
1/4 tsp Turmeric powder

salt to taste

water

Oil for deep frying

Method:

• Wash the potatoes, cut into big chunks and boil it in salted water till cooked. Cool and peel the skin and smash a bit. Keep aside.
• Heat oil in a pan and splutter the mustard and cumin seeds.
• Then add onion, ginger, green chillies and turmeric powder and fry for few mins.
• Then add the onion and fry till it is well browned.
• Then add the smashed potatoes and salt. Stir fry for 2 mins.
• Sprinkle the garam masala and chopped coriander leaves.
• Stir fry for couple of mins under medium flame till the potatoes are well coated with the masala mixture. Switch off the stove.
• Cool the filling and roll into small lime size rounds. Keep aside.
• Now for the outer cover, prepare the batter.
• In a large bowl, Combine all the ingredients for the batter except oil.
• Mix well and make sure the consistency of the batter is not too thin or too thick.
• Heat oil in a deep bottomed pan over medium high heat.
• Now dip the potato balls in the batter to coat it well and drop them in the hot oil.
• Turn the bondas around the pan till they are golden brown on both sides. Drain in a kitchen towel.
• Serve the hot aloo bondas with tomato ketchup or mint chutney.

Garlic Potato Masala

Ingredients:

2 New Potatoes

1 Onion (Sliced)

8 cloves of Garlic (Sliced)

1/2 Tomato (Chopped)

2 strands of curry leaves

1 cinnamon stick

1 whole Cardamom

2 cloves

1 Star anise 

1 tsp Fennel seeds

1 tbsp Kashmiri Chilli powder 

1/2 tsp Turmeric Powder

Few stalks of Coriander leaves

1 tbsp oil

1/2 tsp Ghee

Salt to taste

Method:

• Wash potatoes, cut into big chunks and boil it in salted water till 3/4 cooked. Cool and peel the skin and cut into big bite size pieces. Keep aside.
• Heat oil and ghee in a non stick pan and add the whole garam masala (Cardamom, cloves, cinnamon stick and Star anise). Fry for a min. 
• Then add fennel seeds.
• Then add the garlic slices, onion and curry leaves and fry for 2 mins.
• Then add the tomatoes and masala powders. Stir everything together, then add the potatoes and salt. 
• Stir fry for couple of mins under medium flame till the potatoes are well coated with the masala mixture, then add chopped coriander leaves and keep it on very low flame for another 5 mins till potatoes are well roasted. Switch off the stove.
• Serve it hot with steamed rice and Rasam .

Urulai Varuval/Spicy Potato Roast

Ingredients:

3 New Potatoes

1 Onion (Chopped)

5 cloves of Garlic ( Chopped)

4 strands of Curry leaves

1/2 tsp Turmeric Powder

11/2 tsp Red Kashmiri chilli powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

1/2 tsp Fennel seeds

2 tbsp Cooking oil

salt to taste

Method:

• Wash and scrub the skin of the potatoes and cut it into semi thick even size pieces. Keep aside.
• Heat oil in a non stick pan, splutter the mustard and urad dhal then add the fennel seeds followed by onion, garlic and curry leaves. Fry for 2 mins.
• Then add the potatoes, stir fry, cover and cook till the potatoes are almost done. The potatoes should retain their shape and must not become mushy.
• Now add the salt, turmeric and chilli powder and stir fry on low flame till the potatoes are roasted.
• Serve it hot with rice and sambar or rasam.

Carrot Potato Stir Fry

Ingredients:

1 Carrot

2 Potatoes

1 Onion (Chopped)

3 cloves of Garlic (Sliced)

1/2 Tomato (Quartered)

4 Green chillies (Slit)

3 strands of Curry leaves

1/4 tsp Turmeric Powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

Method:

• Wash and peel the skin off the carrot and potatoes and cut it into small even bite size pieces. Keep aside.
• Heat oil in a non stick pan, splutter the mustard and urad dhal then add the onion, garlic, green chillies and curry leaves. Fry for 2 mins.
• Then add the carrot, potato, tomato, turmeric powder and salt. Stir fry, cover and cook till the vegetables are done. The carrot and potato should retain their shape and must not become mushy. 
• Serve it hot with rice and Kulambu.

Aloo Matar

Ingredients:

2 medium Potatoes

1/2 cup Frozen Peas

1 Onion (Finely chopped)

1 Tomato (Finely chopped)

1 tbsp Garlic ginger paste

1 tsp Cumin seeds

1 Bay leaf

2 whole Cardamom

2 cloves

1 cinnamon stick

1 tbsp Special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

1/2 tsp Garam Masala

Few stalks of Coriander leaves

2 tbsp oil/Butter

Salt to taste

Method:

• Wash potatoes, cut into big chunks and boil it in salted water till cooked. Cool and peel the skin and smash a bit. Keep aside.
• Heat oil/butter in a wok and add the whole garam masala (Bay leaf, Cardamom, cloves and cinnamon stick). Fry for a min.
• Then add the cumin seeds together with garlic ginger pastes and fry till the raw smell leaves.
• Then add the onion and fry till it is well browned.
• Then add the tomatoes and the special masala powder. Stir everything together and cook till tomatoes are tender, then add the potatoes, peas and salt. 
• Sprinkle the garam masala and chopped coriander leaves.
• Stir fry for couple of mins under medium flame till the potatoes and peas are well coated with the masala mixture. Switch off the stove.
• Serve it hot with Naan/Roti.

Potato Masala

Ingredients:

3 medium Potatoes

1 Onion (Finely chopped)

1 Tomato (Quartered)

2 strands of curry leaves

1 tbsp Garlic ginger paste

1 tsp Fennel seeds

1 tbsp Special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

1/2 tbsp Coconut milk

Few stalks of Coriander leaves

2 tbsp oil

Salt to taste

Method:

• Wash potatoes, cut into big chunks and boil it in salted water till cooked. Cool and peel the skin and smash a bit. Keep aside.
• Heat oil in a wok and add the fennel seeds. Fry for a min.
• Add the garlic ginger paste and fry till the raw smell leaves, then add the onion and curry leaves. Fry for 2 mins.
• Then add the tomatoes and masala powder. Stir everything together, then add the potatoes, coconut milk and salt. Stir fry for couple of mins under medium flame till the potatoes are well coated with the masala mixture. Switch off the stove.
• Serve it hot garnished with chopped coriander leaves.

Potato Puli Thokku

Ingredients:

2 Potatoes (Peeled and diced)

1 Onion (Finely chopped)

6 cloves of Garlic (peeled and quartered)

2 strands of curry leaves

1 Tomato (Finely chopped)

1 small lime size tamarind ball

1/2 tsp Vadagam

1/4 tsp Fenugreek seed

1/4 tsp Mustard seed

1/4 tsp Turmeric powder

1 tbsp Sambar powder

1 tsp Coriander powder

1/2 tsp grated Jaggery

1 tbsp coconut milk

1 tbsp Gingerly oil

Salt to taste

Method:

• Soak the tamarind in a cup of warm water for 15 mins, mash the pulp and strain the water.
• Heat the oil in a wok and splutter the mustard, fenugreek seeds and vadagam. Take care not to burn the vadagam as it gives bitter taste to the dish.
• Then add garlic, onion and curry leaves. Stir fry for few mins.
• Then add the potatoes, salt and turmeric powder with few tablespoons of water. Cover the wok and cook till potatoes are 3/4 done.
• Then add the tomatoes, sambar and coriander powders. Fry till the oil separates from the masala.
• Now add the strained tamarind water and cover the wok.
• When the potatoes are cooked till tender, add the grated Jaggery and coconut milk and cook for 5 more mins on low flame.
• Serve the spicy Potato Puli Thokku with plain rice and pappadam.

Potato Leeks Stirfry

Ingredients:

2 Potatoes (Peeled and sliced)

2 Leeks (sliced 1" inch thick)

1 small onion (chopped)

3 Green chillies (Cut into half)

2 cloves of garlic (Finely sliced)

1/4 tsp Fennel seeds

1/4 tsp Turmeric Powder

1 tsp oil

salt to taste

Method:

• Heat oil in a wok, add the Fennel seeds, onion, chillies and garlic. Fry for 2 mins.
• Then add the potatoes, turmeric powder and salt with few tablespoons of water. Cover the wok and cook till potatoes are 3/4 done.
• Stir in between to make sure that potatoes don't stick to the pan.
• Then add the leeks and stir fry for 5 more mins till potatoes are fully cooked.
• Switch of the stove and serve it hot.