I am finally back too the ONE THING i love doing the most in my life. After four months of torturous studies, life is finally back to some sanity, and i am back to my cooking. It would be a very very difficult task to put in words how much i have missed cooking and blogging during these months, especially when everybody else can still continue with their usual hobbies during exam days. But its not the same for me. My cooking has a very special place, and it deserves a lot more time and affection than people normally give their hobbies. So i am not going to waste anymore of my precious time.
I am going to start off once again, this time focusing more on the intricacies of cooking. Those things about cooking that i love so much, but don't seem to share that often.
This recipe is a very simple but extremely tasty vegetable. It has been cooked time and again in many many hundreds of styles. Every cook has their own idea of this Vegetable. This i would say is one of the plenty successful experiments i have had with the same vegetable. According to me, this is an express way of making it, and believe me it does not loose out any of its glories. Say hello to this weeks version of POTATO!
Cooking potatoes can be classified into two types in the Indian style. One would be the type which you cook for chapathis. The second is the type you make for rice. But this recipe on the other hand goes perfectly with both.
Ingredients:
5 potatoes- diced about 3 inches in size,
3 onions- diced,
red chilli powder- 1 tsp,
turmeric- 1/4 tsp,
mustard seed- 1 tsp,
oil- 3 tbsp,
salt to taste,
Method:
Heat oil in a frying pan, and add some mustard seeds. Let them splutter.
Now add the onions. Wait till it turns really transparent.
Now add the diced potatoes. Add the turmeric and salt and mix well. Now close the pan and leave it for 3 or 4 minutes.
When you open, you will see that your potato is already semi cooked.
Now the common mistake that everybody makes is add the chilli powder before it is semi cooked. This does not allow it to be crunchy and crisp. So you add the chilli powder after it is semi cooked. Now close the pan after mixing well, and let it fry for 3 minutes or so.
Now your potato is ready in a matter of a few minutes. You can also add a pinch of chaat masala if you like. This would be a subtle garnish for the crunchy potatoes.
Sit back and enjoy the express crunchy potatoes.
I am going to start off once again, this time focusing more on the intricacies of cooking. Those things about cooking that i love so much, but don't seem to share that often.
This recipe is a very simple but extremely tasty vegetable. It has been cooked time and again in many many hundreds of styles. Every cook has their own idea of this Vegetable. This i would say is one of the plenty successful experiments i have had with the same vegetable. According to me, this is an express way of making it, and believe me it does not loose out any of its glories. Say hello to this weeks version of POTATO!
Cooking potatoes can be classified into two types in the Indian style. One would be the type which you cook for chapathis. The second is the type you make for rice. But this recipe on the other hand goes perfectly with both.
Ingredients:
5 potatoes- diced about 3 inches in size,
3 onions- diced,
red chilli powder- 1 tsp,
turmeric- 1/4 tsp,
mustard seed- 1 tsp,
oil- 3 tbsp,
salt to taste,
Method:
Heat oil in a frying pan, and add some mustard seeds. Let them splutter.
Now add the onions. Wait till it turns really transparent.
Now add the diced potatoes. Add the turmeric and salt and mix well. Now close the pan and leave it for 3 or 4 minutes.
When you open, you will see that your potato is already semi cooked.
Now the common mistake that everybody makes is add the chilli powder before it is semi cooked. This does not allow it to be crunchy and crisp. So you add the chilli powder after it is semi cooked. Now close the pan after mixing well, and let it fry for 3 minutes or so.
Now your potato is ready in a matter of a few minutes. You can also add a pinch of chaat masala if you like. This would be a subtle garnish for the crunchy potatoes.
Sit back and enjoy the express crunchy potatoes.
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