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.


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

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

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