Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Ravish the Radish-2 (Radish-Potato Curry)

Yesterday, I was browsing through the nutritional guidebook - Wellness Foods AtoZ of UC Berkeley. The authors mentioned in that book, that radish-the root vegetable, has less than 25 calories per cup and supplies impressive amount of vitamin-C: 29 percent of the daily requirement in 1 cup of red radish slices. Not bad, right.

When it comes to cooking these red ping-pong ball sized beauties of spring, I have a strict dietary preferences. I don’t like them overcooked or raw. Overcooking usually results in no flavor and raw means the smell. Simple 5-minute stir-fry is a perfect way to enjoy their crisp flavor without the loss of nutrients and is the most common way I prefer. Because I do buy them almost every weekend during springtime from local farmers market, I had to come up with different ways to prepare this completely new vegetable (We don’t get this veggie at Nandyala). One way I make it more enticing is stir-frying it with baby potatoes and baby lima beans. Good and easy recipe with delicious crunchy results.


12 to 15 fresh red radishes - ends trimmed and sliced into medium thick rounds
6 to 8 baby potatoes - Boiled in water until just tender and quartered into 4 chunks
½ cup of baby lima beans - or any kind of beans like chickpeas/nuts of your liking
1 onion - finely chopped
1 teaspoon of red chilli-garlic powder
½ teaspoon of each - turmeric and salt (or to taste)
For popu or tadka
1 teaspoon of peanut oil
½ teaspoon of cumin, mustard seeds, minced garlic and few curry leaves.

1 Do the tadka - Heat one teaspoon of peanut oil and add and toast tadka ingredients - cumin, mustard seeds, minced garlic and curry leaves.

2 Add and sauté onions, radishes and baby lima beans for few minutes on medium heat, stirring in-between, until they reach the crunchy/soft consistency you desire.

3 Stir in quartered potatoes and the seasoning (chilli-garlic powder, turmeric and salt). Cook for a further couple of minutes.

4 Serve hot with chapatis or with rice and dal.

Radish-Potato Curry Salad with chapatis and tomato dal

Ravish the radish - One

Posted by Indira©Copyrighted in Radish, Baby Potatoes (Thursday May 18, 2006 at 1:30 pm- permalink)
Comments (28)

The New Home of Mahanandi:

Banana Pepper - Baby Potato Curry

Vegetables which are at normal prices at our local grocery store now are banana peppers and baby red potatoes. Banana peppers are mildly hot and the new crop, baby red potatoes are mildly sweet. These two are cooked in tomato gravy thickened by the addition of creamy-white, rich poppy seed (khus-khus, gasa gasalu) paste. The taste of the curry is like that of made with almond paste.

Banana Pepper, Baby Potato and Khus khus (gasa gasalu)
Banana Pepper, Baby Red Potato, Poppy Seeds(Khus Khus, Gasa Gasaalu)


Heat in a big saucepan, over medium-low heat:
1 teaspoon of peanut oil

Toast to do the popu or tadka:
1 teaspoon each of cumin, mustard seeds, minced garlic and few curry leaves

Add and Saut�: (listed in order)
1 onion - chopped
4 juicy tomatoes- chopped
8 baby red potatoes -peeled and cubed
4 banana peppers - cut into small rings crosswise

Stir in:
¼ cup poppy seeds(gasa gasalu)-finely powdered using a spicemill/coffee grinder
1 tsp of ginger-garlic-coriander paste
2 tsp of cumin-coriander seed-clove-cinnamon powder
1 tsp of salt
½ tsp of red chilli powder and turmeric

Add 2 cups of water and mix well. Cover and cook on medium heat for about 15 to 20 minutes, stirring in-between. When the gravy reaches the consistency you desire, turn off the heat. Let the curry sit for 10 minutes and serve warm.
Tastes superb with chapatis or with rice.

Banana Pepper- Baby Alu Curry with Chapatis
Banana Pepper- Baby Alu Curry with Chapatis ~ Our meal today

Posted by Indira©Copyrighted in Banana Pepper, Baby Potatoes, Poppy Seeds (Friday April 21, 2006 at 2:37 pm- permalink)
Comments (15)

The New Home of Mahanandi:

Baby Aloo in Tamarind-Chilli Sauce (Aloo Pulusu)

We lose by generalizing everything. Unity and showing strong front is important but preserving the diversity and maintaining our own uniqueness is also equally important, I think. Indian cuisine is such a broad term. Can anyone say they know all the regional food varieties of India? I guess not. If we don’t talk about our regional cuisine, who will and how would anyone know about the difference in our cooking. I see lot of new Indian food blogs coming up everyday. Generalize to your heart’s content, but don’t be shy to highlight your regional specialties. That would make the recipe more attractive to the readers and give them the feeling they are trying out something unique, in my view.

See, for example, from India - we go to Andhra Pradesh, my home state in India. Though the general term is Andhra cuisine, there are 3 regions (Rayalaseema, Kosta and Telengana) and each region has its own specialties. Lot of diversity out there, even in one state. Example is this recipe. Cooking vegetables like potatoes etc., in tamarind-chilli sauce is the specialty of Kosta (Coastal region) of Andhra. They call this Tamarind-chilli sauce “Pulusu“. It is the base sauce for all kinds of vegetables, in that region. The saying is, “give something to kosta people, particularly the Nellore district, they would find a way to add tamarind to it”.

The ‘pulusu‘ tastes like as if ‘old western’ kind of faction war happened between tamarind and dried red chillies. To compensate the sourness of tamarind, more hot chillies are added. Unbridled war wages on between these two strong tastes and there is no mediator to calm it down. Thickening agents like coconut or peanut paste are big no or rarely used. The pacifier of course is the poor vegetable that is added. How high this war can go on, which one dominates the taste of ‘pulusu‘ - it all depends on housewife’s mood that day. Imagine sucking on a lime wedge and simultaneously eating a dried red chillie - that’s how this pulusu tastes. You are alerted so prepare it at your own risk.

Boiled Baby red potatoes, Tamarind juice, tomatoes, dried red chillies, cumin and garlic


8 to 10 baby potatoes
1 medium sized onion and 10 to 12 cherry tomatoes - finely chopped
For sauce:
1 cup of tamarind juice - (medium thick - home made version)
6 dried red chillies+3 garlic cloves+1 teaspoon of cumin - Make a smooth paste of them.
1/4 teaspoon of turmeric and salt to taste
Popu or tadka ingredients:(1tsp of each, cumin, mustard seeds and few curry leaves)

Boil potatoes in water, just until tender. Remove them and strip the outer skin. Prick the potatoes in multiple sites with a fork so that they can absorb the sauce.

In a big pan or kadai - heat one teaspoon of peanut oil. Do the popu or tadka (toast mustard seeds, cumin, curry leaves). Saute onions and tomatoes for few minutes until they soften. Stir in red chilli paste; saute it for few minutes until it leaves the raw smell. Add the tamarind juice and another cup of water. Stir in salt and turmeric and also the pricked potatoes. Cover and simmer them for about 15 to 20 minutes on medium heat, stirring in between. Wait until the sauce reaches the consistency of thick lava. Turn off the heat, and serve the pulusu with chapatis or with rice and ghee.

Baby Potatoes in Tamarind-Chilli Sauce (urla gadda pulusu
Baby potatoes in tamarind-chilli sauce and chapatis

I’ve added a tablespoon of powdered jaggery to this curry, forgive me my dear Nellore friends and readers. I know you will sneer at me, I know it is a big no-no, adding any kind of sweetener to the curry. But my poor body won’t tolerate that kind of slow burning heat.

This is my entry to “The Spice is Right - Ancient Spices” food blog event, started and hosted by my favorite food blogger, very talented chef Barbara of Tigers and Strawberries.

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Dried Red Chillies, Baby Potatoes (Wednesday April 12, 2006 at 1:25 pm- permalink)
Comments (23)

The New Home of Mahanandi:

Aloo Methi (Potato-Menthikura)

Though ordinary in looks, Aloo methi- the famous north Indian curry is full of flavor. Boiled and quartered baby potatoes are sautéed with methi (fresh fenugreek leaves) and generously flavored with pan grilled garlic, onions and green chillies - the result is one simple yet delicious curry, which tastes great when combined with rice and dal or with chapatis.

Aloo Methi with Methi dal and rice.
Aloo Methi with Rice and Methi Dal ~ Our Simple Meal Today.

6 baby potatoes - boiled in water until tender and then skins removed and cubed
1 bunch of fresh methi - washed and leaves plucked
1 red onion - finely chopped
4 green chillies - finely chopped
4 garlic cloves - finely chopped
Pinch of turmeric and salt to taste
For popu or tadka - 1 tsp of each, peanut oil, cumin and mustard seeds
In a kadai or sauté pan, heat peanut oil; toast the cumin and mustard seeds. Add and fry the garlic, onion and chillies, stirring well for few minutes. Stir in turmeric and salt. Add the cubed potatoes and sauté them for few minutes until they turn light red. When potatoes are almost done, stir in fresh methi leaves, stir-fry for few minutes, until they wilt. Turnoff the heat, close the lid and allow them to absorb the flavors for few minutes. Turn on to a dish and serve.

Baby Red Potato, Red Onion, Methi Leaf, Garlic and Green chilli
Red onion, Methi leaves, Garlic, Green chilli and Baby red potato - Ingredients for Aloo Methi

Posted by Indira©Copyrighted in Menthi Kura(Fenugreek), Baby Potatoes (Wednesday March 22, 2006 at 1:44 pm- permalink)
Comments (23)

The New Home of Mahanandi:

Aloo Dum (Baby Potatoes in Masala Sauce)

Thanks to the weird, spring like weather we have in this part of the world, the baby potatoes, which usually appear in market during spring and early summer, are on the market for sale in February. Rulli Brothers, the local Italian grocery shop had a sale going on baby potatoes last weekend. A pound of potatoes for one and half dollars and we could hand pick them from the pile. That’s a change from the usual prepackaged stuff. I picked out two pounds of tiny, key-lime sized baby reds, thinking they would be perfect for ‘Aloo dum’. Every home cook/chef of experience has few dishes in their repertoire, which they are certain about the outcome and happy to prepare and serve. Mine, among other things is, Indian restaurant style Aloo Dum. Baby potatoes cooked in an unforgettable flavorful sauce - the kind of dish that makes you swoon with its rich and satisfying goodness.


The preparation is three step. First boil the baby potatoes until they are just tender. Roast and grind the spices, the vegetables and the nuts for masala sauce. Combine and cook them together. The whole preparation takes about 30 to 45 minutes, if you have everything at hand.:) And the main chunk of it is of course to wait for the potatoes to boil.


12 tiny baby potatoes
For Sauce- veggies
4 medium sized ripe tomatoes, each cut into four quarters
1 medium sized red onion or 4 shallots cut into big chunks
¼ cup finely chopped coriander
1×1 inch piece of fresh ginger
2 big garlic cloves
½ cup cashews
¼ cup fresh grated coconut
Dry masala
6 dried red chillies
1 teaspoon coriander seeds & cumin
½ teaspoon peppercorns
3 small cinnamon sticks and cloves
1 star anise
for popu/tadka
2 teaspoons of peanut oil
1 teaspoon of mustard seeds, cumin and some curry leaves

½ tsp of turmeric
Salt to taste

The list is long, but checkout the photo of ingredients together. It’s not much, is it?


Preparation is as I mentioned above, boil, roast-sauté-grind and cook.

Boil the potatoes until they are just fork-tender. When they are cool enough to handle, peel the skin. Prick them with a fork in multiple sites and keep them aside.

Gather the listed ingredients for masala sauce, ready on hand on a big plate. Heat an iron skillet and proceed like this.

1. Roast dry masala ingredients, for few minutes, until they release their smell. Remove them from the skillet and keep aside.
2. Roast cashews, then fresh grated coconut for few minutes. Remove them from the skillet and keep aside.
3. Roast ginger and garlic for few minutes. Remove them from the skillet and keep aside.
4. Finally heat one teaspoon of oil and roast onion and tomatoes for few minutes.

Let them cool down little bit. When they are cool enough to touch, put them in a blender. Add half glass of water and half teaspoon of salt. Grind them into smooth paste.

Cook: Heat one teaspoon of peanut oil in a big wide pan or kadai. Toast the popu ingredients (mustard seeds, cumin and curry leaves) until they start to splutter. Add the grinded masala paste and another half to one glass of water. Stir in turmeric. Taste and add salt if needed. Add baby potatoes. Cover and cook on medium heat for about 15 to 20 minutes. Finally stir in finely chopped cilantro and serve.

My Kitchen Notes:
Don’t forget to prick the potatoes, so that they can absorb the sauce.
Onions - avoid yellow onion and go with shallots or red onions
If you want, you can also stir in cream/yogurt at the end.

Aloo Dum and Chapatis

Check out another version of Aloo dum from Lera of Myriad Tastes.

Posted by Indira©Copyrighted in Potato, Cashews, Coconut (Fresh), Baby Potatoes (Monday February 27, 2006 at 9:45 am- permalink)
Comments (50)

The New Home of Mahanandi:

Ridge Gourd,Potato & Carrot Curry

Ridge gourd, potato and carrot - this is a veggie match, made in an Indian kitchen. Their flavors compliment each other and when combined with some onion, green chillies, coconut, they make a fresh, satisfying side dish.

This is the kind of veg-medley I love to make when I’m short on time. A pleasing, sweet-spicy taste that pairs well with rice and dal or with chapatis and corn tortillas. Tasty and flexible, lot of curry in less time - what more one could want in a recipe?

Ridge Gourd, Carrot, Potato, Red Onion, Dried Peas soaking in Water, Green Chillies and garlic


2 fresh looking ridge gourds (turai, beera kaya): First peel/or scrape the ridges on outside, wash the veggie, then cut it into bite sized pieces.
1 medium sized potato and carrot - peeled, then cut into bite sized cubes
1 onion - finely chopped
5 green chillies and 1 tbs of coconut powder - made into smooth paste
Salt to taste and pinch of turmeric
1 fistful of fresh or dried peas - I used dried peas (soaked overnight in water)
Popu ingredients - 1 tsp each of mustard seeds, cumin, minced garlic and curry leaves

It’s just like regular curry preparation, only thing you have to keep in mind is - first cook potatoes and carrots, add ridge gourd later, as it cooks faster, compared to potatoes and carrots.

Heat one teaspoon of peanut oil in a big pan. Add popu ingredients. When they start to splutter, add onions, saute for few minutes. Stir in peas, potatoes and carrots. Cover and cook them in their own moisture, for about 10 minutes on medium heat.

When they are little bit softened, stir in ridge gourd pieces, salt, turmeric and green chilli-coconut paste. Cover again and cook them, stirring in-between, till they reach the texture/softness you desire.

Serve hot with chapati/paratha or with rice and dal combination.

Beerakaya kura and paratha
Ridge gourd curry and paratha ~ Our lunch.

Posted by Indira©Copyrighted in Potato, Carrots, Indian Vegetables, Beera kaaya(Ridge Gourd) (Wednesday January 18, 2006 at 4:16 pm- permalink)
Comments (21)

The New Home of Mahanandi:

Chole with Potatoes (Aloo Chole)

I think in availability, price, food value, versatility and taste, chickpeas are without any match. There is no better way to prove this to the uninitiated than by sampling a few dishes that make use of this tasty and nourishing legume.

For people who are always searching for a new dish to add variety to their meals, one day, they will discover the hearty Punjabi fare, chana masala or this aloo chole; and when they do, I am sure they’ll turn into ‘Choleacs‘ like us. We Love Chole!

Chickpeas(Channa, Garbanzo Beans, Ceci, Hummus) and Red Potato for Chole


3 cups of dried chickpeas
(soaked in water beforehand then pressure cooked to tender)
A fistful of cooked chickpeas made into smooth paste

2 potatoes, peeled and cut into cubes
1 large onion and 4 ripe tomatoes finely chopped
1 tablespoon - readymade chana masala powder(any brand will do)
1 teaspoon - garlic-ginger-cilantro paste
½ teaspoon each - red chilli powder, salt and turmeric
For garnish - finely chopped cilantro and lime wedges

cooked chickpeas, chickpea paste, onion, tomatoes, chana masala powder, red chilli powder, turmeric, salt and fresh cilantro
Ingredients for Aloo Chole

Heat one teaspoon of ghee or peanut oil in a saucepan over medium heat. Add and toast quarter teaspoon each - mustard seeds and cumin, wait till they start to dance; then add ginger-garlic-cilantro paste and onions, saute for few minutes until onions soften.

Add the ingredients - potatoes, tomatoes, chickpea paste, chana masala powder, red chilli powder, salt and turmeric, along with 2 to 3 cups of water. Cook them covered for about 15 minutes, until potatoes are slightly tender.

At this stage, stir in chickpeas. Turn the heat to medium-low, and simmer for about 10-15 minutes or until the curry thickens. (When curry served on a plate, it shouldn’t spread like flodding river.) Garnish with finely chopped fresh cilantro and serve.

My favorite way to have this curry is with limejuice squeezed and few finely chopped onions (washed beforehand in water) on the side with parathas.

Paratha, Chole with Potatoes (aloo Chole), Lime wedge and finely chopped onions
Aloo Chole with Parathas - Creating Indian restaurant kind of meal at our home ~ Our weekend brunch.

Posted by Indira©Copyrighted in Potato, Chickpeas (Tuesday November 22, 2005 at 6:44 am- permalink)
Comments (37)

The New Home of Mahanandi:

Cauliflower-Potato Curry (Aloo Gobhi)

I ran out of excuses. I avoided cooking cauliflower till now this year. But when priced at one dollar, I couldn’t think of any more excuses and bought the fresh, big, Lilly white cauliflower from the local farmers market. Even though, it is available year round, Autumn is the season for cauliflower here in US, so the low price.

On my short list of vegetables, I am reluctant to cook, cauliflower occupies the number one spot. It’s unfortunate, but my brain, it doesn’t heart the brain-like cauliflower. Only way I can eat this vegetable is when combined and cooked with other vegetables and some sort of beans following my mother’s recipe. The only thing I did different this time from the original was, instead of dried peas, I used small red beans. Clean, colorful and full of flavor, this hearty stew is extra good with rice or chapatis.

Cauliflower, Onion, Red Potato, Carrot, Red Beans, Dried Coconut, Poppy seeds, Cilantro, Ginger, Garlic, Cinnamon, Cloves, Red Chilli Powder, Turmeric and Salt


1 fresh, small-sized cauliflower, trimmed and florets cut/separated
1 potato, and one carrot - peeled, and cut into bite sized cubes
1 onion - finely sliced lengthwise
6 ripe, juicy tomatoes - chopped
2 fistfuls of soaked red beans
(Peas, chickpeas or other types of beans also work)

For Masala:
4 tablespoons of coconut powder (dry or fresh)
1 tablespoon of poppy seeds
Small pieces of cinnamon and two cloves
Few sprigs of cilantro, small piece of ginger and two garlic cloves
1 teaspoon of red chilli powder
½ teaspoon of salt and turmeric
Take all the above in a blender, add half cup of water and puree them into smooth paste.

cauliflower, potatoes, carrots, tomatoes and onions, Red Beans, turmeric, red chilli powder and the green ball is the paste of ginger, garlic, cilantro, coconut, poppy seeds, cinnamon and cloves

Heat one tablespoon of peanut oil in a large, wide pot over medium heat. Do the popu or tadka (toasting mustard seeds, cumin and minced garlic). Add the onion, fry it till golden. Add the cut tomatoes, increase the heat, cover and cook for about 5 to 10 minutes, until the tomatoes soften when pressed with the back of a spoon.

Because cauliflower can cook easily and when overcooked gives out unpleasant Sulfur smell, first add the cut potatoes, carrots and red beans to the tomato gravy. Cook them until they are almost tender fork, and then add the cauliflower florets to this mix. Add the masala paste and half cup of water. Stir to combine. Reduce the heat to medium low, cover and simmer for about 20 minutes. Finally stir in the finely chopped cilantro and serve, either warm or at room temperature.

Cauliflower-Potato Curry with Chapatis (Aloo Gobi with Roti)
Cauliflower-Potato Curry (Aloo Gobi) with Chapaties ~ Our meal today.

Posted by Indira©Copyrighted in Potato, Cauliflower, Red Beans (Chori) (Thursday November 10, 2005 at 5:07 pm- permalink)
Comments (32)

The New Home of Mahanandi:

Brinjal & Potato Curry (Vankaya-Alu Pulusu)

Velvety texture of young, fresh green eggplant is a pure luxury, especially when paired with potatoes and tomatoes. The purple brinjals does not have the same delicate flavor but makes a good substitute here. The combination that I like most is brinjal-potato curry with sorghum roti. I have the sorghum flour, I know how to make the roti and I wanted to make them for this curry, but I was short on time so instead I made rice, the quick and easy alternative.

Thai Eggplant (Green brinjal / Poluru Vankaaya)
6 to8 green brinjals
1 or 2 medium sized potatoes - peeled and cubed
4 to 6 large, plump, ripe tomatoes - diced finely
1 onion - sliced thinly lengthwise
1 tablespoon of dry coconut powder
1 tablespoon of poppy seeds (gasa gasaalu) - powdered
1 teaspoon of ginger-garlic-cilantro paste
1 teaspoon of red chilli powder and salt
1/2 teaspoon of turmeric


Take tap water in a pot and add one teaspoon of salt. Cut brinjals into medium size quarters and add them to salt water. This will prevent the discoloration of cut brinjals. (An old trick, I think that all home cooks know in India.)
In a big pan, heat one teaspoon of oil and do the popu or tadka(frying 1 tsp mustard seeds and cumin), add the onions, sauté them till golden. Next add tomatoes, cook them on high heat, covered for few minutes until they soften and turn into mush.
Then, add the brinjal, potato, salt, turmeric, red chilli powder, coconut, poppy seed powder and ginger-garlic paste. Add half to one glass of water, mix them thoroughly and cook them covered on medium heat for about 15 to 20 minutes or until the potatoes are tender.

Brinjal & Potato Curry with Rice and Boiled Egg
Our meal - Brinjal & Potato curry with rice and boiled egg

Posted by Indira©Copyrighted in Potato, Amma & Authentic Andhra, Vankaya (Brinjal) (Tuesday October 25, 2005 at 10:30 pm- permalink)
Comments (85)

The New Home of Mahanandi:

Bajji(Pakora, Bhajjia)

Festival feast without bajjis - no way

Bajji Platter- Potato Slices, Red Onion slices, Green Chillies slit in the middle

Dipped them in a batter, prepared with gram flour(besan), red chilli powder, salt, baking soda, ajwain seeds(Vaamu) and water. (Check out this post for ingredients photo.) Then deep fried them in hot oil.

Bajji (Pakoras, Bhajjias) Platter - Potato, Green Chilli and Onion Bajjis
Platefull of Chilli-Onion-Potato Bajjis

Posted by Indira©Copyrighted in Potato, Green Chillies, Amma & Authentic Andhra, Gram Flour (Besan), Onions (Friday October 14, 2005 at 10:12 am- permalink)
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The New Home of Mahanandi:

Samosas with a Twist

For my first ever virtual blog party, a monthly event started and hosted by lovely Stephanie of Dispensing Happiness, I made these little golden parcels of potato-pea filling in all purpose flour wraps and a pitcher of refreshing watermelon juice.

Little Golden Parcels (Samosas with a Twist) & Watermelon Juice

They are a hit in my house, a party of two. Hope the hostess approves my contribution.

Recipe of Little Golden Parcels:

For Curry:Preparing Little Golden Parcels aka Samosas with a Twist
1 cup of mashed potato
Half onion, two green chillies, half cup of fresh peas, coarsely grinded
Pinch of turmeric and salt to taste
Prepare the curry by sautéing the above ingredients.

1. Prepare a firm dough by mixing one cup of all-purpose flour, half cup of water and a pinch of baking powder & salt. Keep it aside for at least half an hour. Meanwhile prepare the curry. When the curry is ready and cool enough to handle, take out and divide the dough into small balls. And with a rolling pin, roll out the rounds. Or simply use wonton wraps.

2. Take one teaspoon of cornstarch in a cup, make a paste by adding little water.

3. In each wrap, put a teaspoonful of curry mixture in the center. Make a line of cornstarch paste around, about half inch from the edge. Bring all four corners to the center and press together firmly to form little bags.

4. In batches, deep-fry them in oil until golden brown. Makes about 15 to 20. I don’t have chives at home right now; otherwise I could have tied a chive around the neck of each bag as garnish.

5. Serve them with a dipping sauce of your choice.

Posted by Indira©Copyrighted in Potato, All-Purpose Flour(Maida), Goduma (Wheat) (Thursday September 22, 2005 at 2:08 pm- permalink)
Comments (22)

The New Home of Mahanandi:

Oven-Roasted Baby Red Potatoes

We had a perfect, mild, early spring like weather this weekend. A trip to the flea/farmers market, a bag full of baby red potatoes and lazy afternoon spending at home called for this mouth watering evening snack.

Baby red potatoes are clean and fresh, so after a light dip in the water and a pat on the back with a towel, they are sliced into four and tossed with olive oil, salt and red chilli flakes. And they are ready for the oven.

Now the magic cooking part - Spread them on a baking sheet and first bake them in the oven at 350 F for about ten minutes. Bring out the sheet and turn the potatoes to other side one by one. Change the oven setting to broil and roast the potatoes again in the oven ten more minutes or until gold colored.

Oven-Roasted Baby Red Potatoes

Nothing gets the Pavlovian response going like the smell and sight of these crisp on the outside, fluffy on the inside oven-roasted potatoes. Great snack!

Posted by Indira©Copyrighted in Vegetables, Potato, Baby Potatoes (Monday June 20, 2005 at 8:59 am- permalink)
Comments (35)

The New Home of Mahanandi:

Potato Kurma

This potato kurma with soya chunks goes great with rice or chapatis/nans.


3 to 4 potatoes peeled and cut into cubes
4 juicy tomatoes and 1 onion cut into small pieces
Half cup peas
1 tsp of ginger,garlic,cilantro paste,
2 tsp coconut powder (fresh or dried)
1 tsp each of red chilli powder, salt and turmeric
popu or tadka ingredients (read the preparation)

I also added protein rich soya chunks (the white round ones in the photo below) to this carbo rich curry.

Potato Kurma Ingredients

Add 1 tsp of oil to a hot pan, saute 1 tsp of each cumin, mustard seeds(popu or tadka), when they start to splutter, add garlic ginger cilantro paste, sauté it, and then add onions, tomatoes and peas.

First step Final step

Once the tomatoes are well cooked and juicy, add potatoes, soya chunks, salt, red chilli powder, coconut powder, turmeric and little bit of water. Cook them covered, stirring occasionally, until the potatoes are tender, for about 10 to 15 mts, on medium flame.

Potato Kurma with Chapatis

Chapati and potato kurma, yum…. this is good eating. How many times I prepare and eat this curry, the taste never gets boring.

Posted by Indira©Copyrighted in Potato, Soy (Tofu, Yuba) (Thursday April 28, 2005 at 9:13 am- permalink)
Comments (195)

The New Home of Mahanandi:

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