Monday, 30 March 2009

Stir-Fried Potatoes (Urulakkizhangu Thoran)

I got this recipe from a small book that I bought from India long before I started my cooking. I dint have a passion for potatoes and so something like a Urulakkizhangu thoran never even struck my mind. Thoran (vegetable Stir-fries) is regular accompaniment on lunch menu and some or the other thoran is a must. Long back, while preparing the lunch, I couldn’t find anything in my refrigerator shelf for making thoran other than few potatoes. So I was forced to make thoran out of it and surprisingly it was a hit. Since then, Potato thoran is added to my thoran’s list and has become one of the regular thorans at home.

2 medium size potatoes diced (2 cups)
½ cup onion chopped
¼ cup grated coconut
2 green chillies slit lengthwise
½ tsp mustard seeds
2 twigs curry leaves
3-4 tsp coconut oil/vegetable oil
Salt per taste

1. Peel and slice the potatoes into ½ cm thickness. Then dice them.
2. Heat a small sauce pan, add oil. When hot, crackle mustard seeds.
3. Gradually add in green chillies and curry leaves and sauté for few seconds.
4. Add in Chopped onions and sauté for a minute.
5. Add the potatoes and salt and mix well with a spoon and cook it covered until the potatoes are soft.
6. Serve as side dish with plain boiled rice

Pepper Chicken in Cashew Nut Gravy

This is one of the favourite chicken curries made at home for dinner. It is simple and quite mild. If you need it to be a bit more spicy, a couple of green chillies can be added.
750 grams chicken, cut into medium size pieces
3 tbs Vegetable oil
2 cups onion chopped
1 tbs freshly grated ginger
4-5 large cloves of garlic, grated
¾ cup (1 large) tomato chopped
1½ rounded tbs crushed Black pepper
2 rounded tbs coriander powder
½ tsp turmeric powder
¾ tsp Dry Kasury methy leaves
¾ tsp Garam masala powder
18 medium size Cashew nuts

1. Soak cashew in ½ cup of water for half an hour and grind it to smooth paste.
2. Heat a Kadhai/kadai or a sauce pan, add oil.
3. Add in chopped onions and salt and sauté until it starts turning golden brown in colour. Add in the grated ginger and garlic and sauté until the raw smell goes off. Add in the crushed pepper, coriander powder and turmeric powder and sauté for a minute or two.
4. Add in the chopped tomatoes and let it cook until the tomatoes go mushy.
5. Add in the chicken, stir well and let it cook on medium flame until it is almost cooked. Add ½ - ¾ cup water if it is dry.
6. Add in the grated cashews, methy leaves and let it boil for 2-4 minutes until the chicken is well cooked.
7. Sprinkle the garam masala, close the lid and turn off the flame.
8. Serve warm with naan, parotta, chappathi or poori.

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