Spicy Whole Potatoes

Spicy Whole Potatoes

I can guarantee you one thing about this Spicy Whole Potatoes dish – that this dish would become your family’s favourite and it will be a part of your menu for special occasions. There are very few people who don’t like potatoes. Kids love potatoes, and they can have them daily in their lunch box and in dinner as well. I remember that whenever my mom used to boil potatoes for preparing stuffed paratha, or gravy based or dry sabzi, as kids my sister and I used to sneak in the kitchen to take away one or two boiled potatoes. We used to enjoy them simply with salt.

Spicy Whole Potatoes

Usually cooking whole potatoes is not a regular trend. We always cut them into pieces or mash them for different dishes. We always avoid using them as a whole. Try this spicy whole potatoes dish once, and there will be constant push from your family members to cook them again and again.

Spicy Whole Potatoes

You can call these Spicy Whole Potatoes as Stove Roasted Potatoes too. Roasted Potatoes sounds much more fashionable also 😉 – you can prepare this dish on your stovetop and with the title of ‘Spicy Roasted Potatoes’ can boast your cooking skills on Instagram! Just kidding😅 – but seriously, that’s what teens do nowadays! They cook and garnish the dish. Everyone is waiting eagerly to taste it. But no, wait… first have to be clicked for Instagram… and… done! OK, now come and taste everyone 🙋 honestly speaking – not much difference between them and food bloggers 😇.

So, if you have never tried any dish from whole potatoes till now, try these spicy whole potatoes. I hope if you like potatoes, you will be loving this dish with whole potatoes.

Spicy Whole Potatoes

 

Ingredients:

400 gm potatoes
5 tbsp oil
1/4 tsp rai (small mustard seeds)
1/4 tsp jeera (cumin seeds)
1/8 tsp asafoetida (hing)
2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp red chili powder
1 tsp amchoor /lemon juice
Green chilies sliced
Chopped green coriander leaves for garnishing

Points to remember:

  1. Don’t over-boil potatoes that they crack or become too soft.
  2. Try to take same sized small or medium potatoes. That way, they will get boiled with the same consistency.
  3. If you have fresh small-sized potatoes, then you can prepare them without peeling also. Crisp potato skin tastes really good.
  4. You can use spices of your choice also. Try dry oregano, crushed dry fennel seeds, long slices of raw mango, dry red chili, freshly grated coconut, fresh dill leaves, fresh mint leaves, fresh fennel leaves, dry fenugreek leaves (homemade Kasuri methi) … anything… till wherever your imagination and taste buds match!

If interested, you can check a few more posts based on potatoes in the blog:

Aaloo ki sookhi sabzi (boiled potatoes with Indian spices)

Dahi waale aaloo (Potatoes with buttermilk)

Aalu ki tikiya(potato patties stuffed with spicy peas)

Aaloo ki kachori

Crispy Potatoes

Spicy Whole potatoes

Process:

Wash and boil potatoes in the pressure cooker. If potatoes are small in size then one pressure (or whistle) is enough. If they are medium in size then not more than two quick pressures.

Once potatoes are boiled and steam of the pressure cooker settles down, shift potatoes to a sieve and immediately wash them with cold tap water. Potatoes will remain firm in cold water. Peel when the water drains out from potatoes.

With the help of a toothpick, prick potatoes from all sides. With this step potatoes wouldn’t taste completely bland from the inside.

Heat oil in a broad heavy-bottomed pan and crackle rai, hing, jeera (small mustard seeds, asafoetida and cumin seeds).

Keep the heat on the sim. Add peeled potatoes along with salt, coriander powder, chili powder and turmeric powder. Mix everything well. Slice green chilies and add and cover the pan.

These potatoes should be cooked on sim heat. Use a separator if your stove doesn’t give sim heat.

Keep on stirring potatoes time-to-time from all sides. Let them become crisp from all sides and get a beautiful brown colour!

Add some more sliced green chilies and fresh coriander leaves for garnishing!

Spicy Whole potatoes

Spicy Whole Potatoes

 
Gajar matar gobhi ki sabzi

Gaajar matar gobhi ki sabzi

Gaajar matar gobhi ki sabzi (carrots, peas and cauliflower) is a wonderful combo of three winter vegetables. All vegetable vendors bring fresh red carrots, peas and cauliflower in abundance during winter. Though these three vegetables can be cooked separately, ( Aaloo  Gobhi ki sabzi  ) as a combo, gaajar, matar aur gobhi creates a delicious vegetable dish. The sweet taste of carrots and peas is balanced by adding ginger, green chilies and garam masala. Kids also love this vegetable as they find their favourite peas here.

Gajar matar gobhi ki sabzi

Sometimes the taste of gaajar matar gobhi ki sabzi is ruined if peas are not of good quality. They remain hard until carrots and cauliflower are completely cooked. To avoid this issue, I prefer buying very soft peas. But in case you have hard peas, then before cooking them, boil them in a pressure cooker for just one pressure. Now peas will be completely cooked along with carrots and cauliflower. Be careful, don’t boil peas for more than one whistle, otherwise, they will become mushy by the time all the vegetables are cooked.

Gajar matar gobhi ki sabzi

You can check out more recipes in the blog for different vegetables:

Vegetables (Curries)

Ingredients:

Carrot 250 gms
Cauliflower 250 gms
Peas 100 gms
Grated ginger 1/4 tsp
Green chillies chopped 3-4
Oil 5 /6 tbsp
Salt as per your taste
Red chilli powder 1 tsp
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Tomatoes 2 / lemon juice 1+1/2 tsp /amchur powder 1 tsp
Green coriander leaves for garnishing
Water 3-4 tbsp if required

Process:

Peel, wash and chop carrots. Cut cauliflower in small florets and shell out peas and wash them.

In a wok heat oil and crackle rai, hing, jeera (small mustard seeds, asafoetida and cumin seeds).

Add carrots, cauliflower and peas followed by chopped green chilies and grated ginger.

Add coriander powder, red chili powder, turmeric powder, salt and mix it well with veggies.

(If all the water is drained out from the vegetables after washing and sieving them, add 3-4 tbsp of water after mixing spices. If still some water remains while adding veggies in the wok, then there is no need to add water unless spices start sticking to the bottom of the wok).

Cover the wok and let vegetables cook on sim heat. In between, stir them two or three times until they become soft.

gajar matar gobhi is ready

Now add garam masala and chopped tomatoes/lemon juice/amchoor powder. Mix it properly and let the veggies cook for two-three more minutes. Gaajar matar gobhi ki sabzi taiyaar hai. 

Transfer it to a serving bowl and sprinkle finely chopped green coriander leaves. Enjoy this winter special vegetables treat with roti, paratha, poori or rice.

Gajar matar gobhi ki sabzi

 
Kunduru ki sabzi

Kunduru ki sabzi

Kunduru ki sabzi is my favourite as a side dish with daal-chawal, though it is equally good with chapati and plain paratha too. Kunduru is known by many different names, like, ivy gourd, coccinia grandis, tendli, scarlet gourd, tindora etc. I really like this vegetable when kunduru is completely raw and green from inside. When kunduru ripens, they turn red from inside and look fruit rather than vegetable! Though we can still cook ripened kunduru as a vegetable, but that recipe some other time.

kunduru ki sabzi

Kunduru ki sabzi can be cooked with or without onions. Onions enhance the taste, look and make it more appealing. But that doesn’t mean that kunduru doesn’t taste good without onion – my mother is a non-onion-non-garlic person and she cooks finger-licking good food!!

Kunduru ki sabzi

There are a few more posts on different vegetables in the blog – if you are interested, can take a look…

Vegetables (Curries)

Ingredients:

Kunduru 1/2 kg
Onions 2 big sized
Green chillies chopped 3-4
Oil 5 – 6 tbsp
Water 2-3 tbsp (if required)
Coriander powder 1 tbsp
Red chilli powder 1 tsp (increase or decrease)
Turmeric powder 1 tsp
Salt as per your taste

Process:

Wash and chop kunduru lengthwise in thin stripes and keep them aside.

Kunduru

Cut kunduru lengthwise

Chop onions and shallow fry them in one tbsp oil till they are slightly more than  translucent.

Chop onions to shallow fry

Fry till onions are slightly transluent

Transfer these onions to a bowl. Add remaining oil and crackle cumin seeds (jeera) and asafotida (hing) in the same wok. Add chopped kunduru, spices and cut green chilies. Mix everything well and cover the wok. Keep the heat on sim.

Add spices for kunduru ki sabzi

Mix spices in kunduru

Stir them twice or thrice. Add 2 or 3 tbsp of water if spices are sticking to the bottom of the wok. Cover again and let them cook till they are soft. Add fried onions, mix them with kunduru and let them cook on sim heat for 2-3 minutes more.

When Kunduru becomes soft add onions.

Kunduru ki sabzi is ready! Serve it hot as a side dish with daal-chawal or plain parathe/roti.

Kunduru ki sabzi is ready!

 

Mint flavoured rice

Mint flavoured rice happened in my kitchen just by chance. We were kind of bored with plain rice with daal (lentil), so decided to change the menu by changing plain rice into flavoured rice. As my daughter can’t have hot spices, so instead of preparing biryani (pulav is also regular in the menu), I decided to use hara podina/pudina (fresh mint) for flavouring rice. Green mint gave rice a nice flavor with mild spices and one more variety is now added to her menu.

Mint flavoured rice

In India, different types of chutney, like Coriander Chutney (dhaniye ki chutney,    Imli ki meethi chutney    Lahsun (garlic) ki chutney   Tamatar ki chutney  Raw Mango Chutney with Jaggery   are an integral part of our daily food menu. Podina or mint chutney is very refreshing in taste. There is not much difference in the preparation of dhania (coriander) and pudina (mint) chutney, other than leaves. If you already have mint chutney, you can use that for preparing mint rice or else can follow the whole process…

Ingredients:

For mint puree

50 gms green mint leaves
One small tomato
One green chili

Rice 1/2 cup +2 tbsp
Oil 2 tbsp
Cumin (jeera) seeds 1/4 tsp
Asafoetida (hing) powder 1/8 tsp
Small mustard seeds (rai) 1/8 tsp
Mint puree 1/2cup
Water 1/2cup + 8 tsp
Salt   as per your taste
Lemon juice 1tsp

Note :

  1. Red chilli powder can also be added to mint puree to make it spicier.
  2. Use fresh mint leaves for a nice flavour.
  3. If you find that mint flavour is less with the given quantity of mint puree, sprinkle dry mint powder (Homemade Dry Mint Powder/ Podina ka powder).  And next time, add more mint leaves to the puree.
  4. Water quantity and cooking time might be different depending on the different quality of rice and different types of pressure cooker.

Process:

Wash rice nicely and soak them in 1/2 cup of water.

Soak rice for mint flavoured rice

Wash mint leaves, tomato, green chili and chop and grind in the form of puree.

prepare mint puree..

Mint puree is ready for mint rice

Use the remaining 8 tsp water to clean the jar of puree and add that water to the puree.

Heat oil in the cooker and crackle rai, hing and jeera.

Add mint puree and let it cook for 2-3 minutes. Don’t cook puree too much, otherwise, flavor will be lost.

Add rice now along with water followed by salt as per your taste. Close the lid of the cooker and let the rice cook for three whistles.

Add rice in mint puree

Once the steam of the cooker cools down completely, open the lid. Gently mix mint rice together and serve hot with raita.

Add rice in mint puree

Mint flavoured rice is ready

 

Homemade Tomato Sauce/Ketchup

Homemade tomato sauce/ketchup is very easy to prepare in our kitchen with a little bit of patience. During the winter season, good quality tomatoes are easily available in abundance. So other than preparing tomato soup this winter season, try some homemade tomato sauce/ketchup also. And trust me, it is really tasty!!

You might be wondering why I am insisting to prepare tomato sauce when it is so easily available in almost all big and small shops. Well, the very first reason is that I grew up watching my mother prepare tomato sauce during each winter season for the whole year. Actually, my siblings and I grew up watching lots of things being prepared by mom rather than buying from the market. Tomato sauce or ketchup, whatever you name it, is one of them!

Homemade Tomato Sauce/Ketchup

The second reason is that I always find market bought sauce too sweet, so I never really like it. The biggest advantage of preparing tomato sauce at home is that we can control the quantity of sugar, salt and can have very less preservative or probably preservative-free sauce. And of course, if we will be using the best quality of fresh tomatoes for sauce, we will be a little lenient with our kiddo if he or she is just licking sauce from the plate rather than finishing their sandwich along with it😉.

Usually, while preparing tomato sauce, white salt is added, but I love the taste of black and rock salt. So here I have added all three salts together and all three salts enhanced the taste of sauce! But you can as well use only white salt.

For garam masala and ginger I have used powdered ones, but whole garam masala and fresh ginger can also be used. If you are using whole garam masala and fresh ginger, tie them in a piece of white muslin cloth. In Hindi we call it ‘potli’. Add this potli in the pressure cooker while boiling tomatoes. The whole flavor of spices will seep out through this potli in tomatoes. After boiling tomatoes, squeeze out all the juice from potli and discard it.

I have not added water while boiling tomatoes. Later, while boiling the pulp that extra water takes a little bit longer to evaporate. To avoid that, after adding chopped tomatoes in the cooker, don’t cover the lid. Keep stirring tomatoes on medium flame and in 5-7 minutes juices of tomatoes will come out. Now close the lid and let the tomatoes boil.

Not adding water is very helpful in increasing the shelf life of sauce.

For preserving the sauce, I have added only vinegar – so the sauce has to be kept in the fridge. But for long time preservation, we need to add sodium benzoate. But my personal suggestion is that rather than adding an extra preservative, we can always prepare a fresh batch of sauce. The lesser the amount of preservative in our food, the better it is! Tomato Sauce/ketchup

Depending on the sourness of tomatoes you have to decide how much sugar is enough in sauce. While preparing sauce, once sugar dissolves completely, take some quantity of sauce in a bowl to taste. Now you can check the taste of salt, sugar, spices and add some more if required.

Homemade Tomato Sauce/Ketchup

Sometimes kids are very fussy and so obsessed with market bought products that they simply refuse to eat homemade stuff. If you think that your kids will refuse to eat homemade sauce, you can trick them easily. Don’t throw away empty bottles of market bought sauce. Sterilize these bottles nicely and dry them thoroughly. Fill homemade sauce in these bottles and job done!  Very soon you will be preparing the next batch of sauce smilingly in your kitchen.

Homemade Tomato Sauce/Ketchup

I have a few more sauce recipes in the blog, can take a look at them also…Salted Caramel SauceStrawberry sauce ,Pizza sauce

Ingredients:

Tomato 2 kg
Sugar 1+1/2 cups
White salt 1/2 tsp
Black salt 1/2tsp
Rock salt 1/2tsp
Ginger powder 1/2 tsp
Garam masala 1 tbsp
Vinegar 2 tbsp

Process:

Wash tomatoes nicely and cut them into four pieces.

Wash tomatoes to prepare sauce

cut tomatoes in 4 pieces

Boil these tomatoes in an open pressure cooker without adding water. Keep stirring continuously until juices have completely seeped out of tomatoes. Now as there is enough liquid in the pressure cooker, add garam masala and dry ginger powder or the potli of whole garam masala and fresh ginger. Close the lid along with weight and let tomatoes cook until they get nicely boiled.

Boil tomatoes without lid

Close the lid and boil tomatoes

Once steam from the cooker cools down, open it and let the boiled tomatoes cool down. If potli of spices are added, squeeze out the juice and discard the potli.

Let boiled tomatoes cool down

Now grind these boiled tomatoes and sieve the puree to get rid of tomato peels and seeds.

sieve tomato puree

Pour this puree in a thick, broad vessel and switch on the stove on high heat. Add all three salts and keep stirring the puree till it starts boiling. Now reduce the heat to medium and let the puree boil till it starts becoming thick. Don’t forget to stir in between – otherwise puree might stick to the bottom of vessel and that burnt smell will waste all our efforts done till now. While stirring, keep scraping the sides of pan.

Boil tomato puree and add salt

Be careful – as puree starts becoming thick, it starts spluttering a lot. When puree begins to  thicken, add sugar. Stir till sugar dissolves completely and you will notice that the colour of the sauce has changed and the consistency of the sauce is again thin.

Add sugar in tomato puree

Now the colour of homemade sauce starts changing

Let it boil till it thickens more and reaches the consistency of thick tomato sauce. Switch off heat and let the sauce cool down completely. Add two tbsp vinegar and mix it very well in the sauce.  With the help of a funnel or piping bag fill tomato sauce in sterilized and completely dry bottles.

Homemade Tomato Sauce/Ketchup is ready

Fill homemade tomato sauce/ketchup in sterilized bottles

Homemade tomato sauce or ketchup is ready to be served with sandwiches, fritters, pakode, fries, parathe wedges etc, etc…. anything you can think of !!

Homemade Tomato Sauce/Ketchup

 
Baigan,Saim ke beej aur mooli ki sabzi

Baingan, saim ke beej aur mooli ki sabzi

Baingan, Saim ke beej aur Mooli ki sabji (mix vegetable of brinjal, seeds of flattened beans and radish) might sound a little different combo of veggies but trust me, this combo rocks! Baingan, Saim ke beej aur Mooli ki sabzi is completely my mother’s invention. Whenever we used to get bored during winters, she used to prepare this three mixed vegetables combo.

The best part was that all three vegetables used to be from our kitchen garden. Whenever we used to pluck beans from the vines, there were always some extra beans which had big ripened seeds. These beans couldn’t be used for normal Flattened beans with potatoes  sabzi – so my mother used the bean seeds with radish and brinjal and an excellent  mixed sabzi was invented!

Though this sabzi can be prepared without onions too, but If you are not against using onions then I would strongly suggest you to add them. Onions enhance the flavour significantly!

Baingan, Saim ke Beej aur Mooli ki sabzi

Ingredients:

Seeds of flattened beans 100 gms
Brinjal (small size) 4
Radish (medium size) 2
Green chilies, chopped 3-4
Onion (big size) 1
Oil 5 tbsp
Small mustard seeds (rai) 1/4 tsp
Cumin seeds (jeera) 1/4 tsp
Asafoetida (hing) , a pinch
Coriander powder 2 tbsp
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Water 4 tbsp

Process:

Take out the seeds from ripened flattened beans. Peel and cut radish into small pieces and wash both of them.

Saim ke beej

Saim ke beej aur mooli

Chop onion and roast it in a wok with 1 tbsp oil till they are brown in colour. Keep them separate.

Heat 4 tbsp oil in the wok and crackle hing, rai and jeera. Add seeds of flattened beans, radish and chopped brinjals. Always cut brinjal just before adding in the wok. if we cut brinjal beforehand with other vegetables, they start turning black and their taste changes.

Add rest of the spices along with chopped green chilies followed by two tbsp water.

Mix everything well, cover the pan and let the sabzi cook on sim heat till all three veggies turn soft.

In between, keep turning them upside-down for even cooking and if you feel that sabzi is sticking to the bottom, add 2 tbsp more water and cover it.

Baingan, saim ke beej aur Mooli ki sabzi is ready!

When sabzi is cooked completely, add roasted onions and serve with roti, parathe or as a side dish to rice.

Baigan,Saim ke beej aur Mooli ki sabzi