Baby Potato Fry

Another very frequently made side dish during my Finland stay was this baby potato fry.  A store near the place where I used to stay sold baby potatoes in a cheap rate.  I had taken all possible powders to make mixed rices. So puliyodharai or karuvepilai podi rice and baby potato fry was my usual lunch box. Heres how I used to prepare it.

Ingredients

Baby potatoes - 250 grams
salt - to taste
turmeric powder - 1 tsp
chilly powder - 1 tbsp
oil - 2 tbsp

Method

In a big vessel pour water and add the baby potatoes. Let it boil for about 15 minutes. Alternatively you can cook the potatoes in cooker.
let the potatoes cool. Then peel the skin.
coat the peeled potatoes with a mixture of salt, turmeric powder and chilly powder.
After about 5 minutes, heat a tava and add oil. Once the oil is hot add these potatoes and fry for about 5-7 minutes.

Hot potato fry is ready!!!

Enjoy them with ghee rice or curd rice or any other mixed rice.


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Egg Burji

This week I have chosen Easy school recipes / Single serve dorm recipes / MW recipes for BM #54.

The moment I took this topic I remembered of my days I spent in Tampere, Finland. I have given my travel experiences in Mir's blog. 

I have been to this country often for my official purpose. The first time when I visited this country - I had just started with non vegetarian food. So I was not comfortable with the food that was served in my office / hotel. So I started cooking on my own. The kitchen items available to me were electric cooker, microwave, one induction stove and 2-3 vessels. So i feel the recipes I invented there would be ideal to the theme picked up for this week. 

I am starting off with egg burji. This was my savior most of the days - made with very few ingredients. I used to just cook rice, buy curd and make this egg - burji and used to have the heavenly curd rice with egg burji :)

Ingredients:

Egg -2 nos

Oil - 1 tsp

pepper powder - 2 tsp

Onion - 1 no

Salt - to taste

Method:

• Beat the eggs along with salt and pepper powder.
• Chop the onions finely.
• Place a tava on the stove / induction. Add oil. Once the oil is hot add the chopped onions.
• fry the onions until they turn translucent.
• Add the beaten eggs. Keep stirring so that the eggs don't stick to the bottom of the tava.
• Scramble the eggs as per your liking. I like it slightly dry.

Note:

• I have given the recipe exactly as I tried it with lesser ingredients and available resources. We can add green chillies, garam masala powder, tomatoes, grated carrot, ginger-garlic paste etc to enhance the flavour.
• This would be great lunch-box accompaniment to mixed rice, phulka, bread etc.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

Pazham Pori

The last in line for this week's BM is another famous fritter from Kerala - Pazham pori. In simple terms this is banana bajji again made from the nenthram pazham variety of plantains. In my younger days - I used to travel to Kerala in train from Maharashtra. The moment train crosses Kerala border we can hear "pazham pori - pazham porichadhu" in trains. My mom was a very big fan of this fritter. And I never knew that it is very easy to make at home.

Ingredients:

Banana (etha pazham) - 2 nos

Maida - 1 cup

Rice flour - 2 tbsp

Sugar - 1 tbsp

Turmeric Powder - a pinch

Water - 1/2 cup

Salt - to taste

Oil - to deep fry

Method:

Peel the plaintains and slit it lengthwise.

Mix together maida, sugar, salt, turmeric powder and rice powder.

Add water enough to make a liquid paste and mix well. The consistency should be that of bajji batter.

Heat the oil in deep bottomed pan. 

Take pieces of plantain and dip in batter one by one.

Deep fry until golden color.

Banana Bajjis are ready!!!! Enjoy with a hot cup of tea

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Kuzhi Paniyaram

For the second day of one-bite fritters in this BM I would like to present kuzhi paniyaram which is a famous house-hold snack in Tamil Nadu. This is a very easy snack and can be easily made with left-over dosa batter.

It can be had plain or with some lip-smacking chutney.





Ingredients:

Left-over idli batter - 1 cup
Onion - 1 no
Green chillies - 2 nos
Coconut (grated) - 1 tbsp
Salt - to taste
Oil - to fry

To temper:

Oil - 1 tbsp
mustard seeds - 1 tsp
channa dal - 1/2 tsp
curry leaves - few

Method:

• Chop the onions and green chillies finely.
•  In a kadai, add oil and add the mustard seeds, channa dal and once the channa dal turns nice golden colour add the chopped green chillies and onions and fry the onions turns pink.
• Add a pinch of salt to this.
• Add this to the batter and mix well.
• If you are adding coconut bits add at this stage.
• Heat the paniyaram pan an add oil in each holes.
• Pour the batter with a spoon.
• Keep in a medium flame.
• Flip this with the help of a fork or the wooden stick.

Serve hot with coconut chutney or spicy red chutney!!!!

Note:

You can also make this with freshly prepared batter.
The leftover batter can be used for making dosa as it comes very great.
You can replace green chillies with red chilli powder also.

Kayappam

Kayappam is actually a sweet bonda. This is a very easy snack recipe famous in kerala.
This week for BM I have selected One-Bite Appetizers and I felt this would be the apt one to start with.

The main ingredient of this snack is the famous nenthram pazham plantain variety of banana. But guess this snack can also be made with ordinary yellow bananas



Ingredients:

Banana             4 nos peeled;
Cardamom       2 no.;
Maida               3 tbsp
Sugar                2 tbsp
Salt                   one pinch;
Water                as needed;
Oil                    for frying

Method:

• Grind banana with cardamom, sugar and salt.
• Make in to a fine paste using a mixer. 
• Optionally we can smash banana with hand as well, but a mixer would give a fine paste, which helps in preparing very soft bonda. 
• Add maida to the above paste and mix well with hand, making sure that the mixture is thick. If needed add little water.
• Heat oil in a pan. When the oil is boiling hot, drop a small quantity of the above mixture with your hands. 
• Deep fry until the color turns brown. Take out once cooked and keep it aside until the oil is drained.Your banana bonda - kayappam is ready to serve !!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54