Monsoon Spice | Unveil the Magic of Spices...: Ode to Potato

Showing posts with label Ode to Potato. Show all posts

13 February, 2020

Aloo Methi Curry Recipe | Simple Vegan Potato Curry

Learn how to make Aloo Methi Curry ~ Vegan potato and fresh fenugreek leaves in spicy tomato gravy

Fried, boiled, baked, mashed, stuffed, being stuffed(?!), roasted, grilled…

The above mentioned are some avatars of potato that come out of my kitchen at least once or twice a week. There is something about Potato, isn’t it? The unassuming tuber grows out of sight, underground and when pulled up it looks like a part of the earth. Have you ever seen it competing with other colourful vegetables or trying to take away the spotlight from other vegetables? This spud is neither good looking with frills of cauliflower, nor has beautiful glossy colours of bell peppers. This tuber neither has the clear complexion of white eggplants, nor the radiance of sweet corns. It is oddly shaped unlike slender beans or round tomatoes and sometimes even comes with ugly black spots on its muddy body! Have you ever seen any vegetable seller singing its songs of praise, trying to attract his buyers? When he is praising the goodness and beauty of other vegetables, you will find the dirty sack of potatoes sitting quietly in some dark corner, trying very hard to stay out of spotlights and looks of admiration!

Ingredients for Aloo Methi Curry

That is how I see the potato; humble, unpretentious and highly adaptable. Cook it with any ingredient, vegetables or spices and it transforms into something irresistible. The down to earth and simple looking raw potato transforms into an exquisite and tantalising dish!

Full story, recipe & more images »

30 September, 2016

Roasted Hassleback Potatoes with Rosemary and Spicy Garlic Yogurt Dip Recipes

Learn how to make Roasted Hassleback Potatoes with Spicy Garlic Yogurt Dip

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.”

~ Albert Einstein

Last week was the most testing, tiring and anxious time for K and me as parents. It was not something entirely new as LD periodically finds himself swallowing cocktails of paracetamol and ibuprofen sometimes flavoured by teaspoonful of antibiotics! ~sigh~ It’s not my favourite sight, but something I have come to accept and carry on as his doctor keep reminding us how he is more susceptible to infections when compared to his peers due to his birth history. We hope that it will get better as he gets old when his immune system is better at coping with infections. For few months, it did look that way until LD ended up in the hospital!

Full story, recipe & more images »

02 June, 2016

Sukhi Aloo Bhindi Recipe | Simple and Quick Aloo Bhindi Fry Recipe

Learn how to make Sukhi Aloo Bhindi or Aloo Bhindi Fry ~ Spicy potato and okra fry flavoured with assorted aromatic spices

Its last term break for LD before the school shuts down for summer holidays in little over months’ time. The good weather that we enjoyed when the week long holidays began has come to abrupt end, which means that I am stuck inside the home with my soon to be 6 year old hyper active kid who loves outdoor activities. Can you imagine what that means?

It means he wants me to find and create new activities every 30 minutes, and some in 10 mins, to keep him busy and happy! Oh dear lord! I never imagined I would say this aloud, but I am really looking forward to the school reopen day on Monday and my 6 hours of time all by myself when LD is in school. I can’t help but entertain that mommy guilt creeping inside, and as usual, I know for sure that I will miss LD terribly when he is away at school. I guess its all part and parcel of motherhood in a nutshell.

Full story, recipe & more images »

20 April, 2016

Aloo Pepper Fry Recipe | Simple and Quick Vegan Potato Peppery Fry

Learn how to make Vegan Aloo Pepper Fry ~ Simple and quick spicy potato and bell pepper stir fry

We are home after three weeks of holiday in India. Getting back to routine after vacation is always challenging, especially when it was spent with the most important people in your life! The weather is not making it easy either, coming back from literally roasting under 38 deg C of Indian summer to the cold, cloudy and windy 8 deg C of British spring will take some time… May be a lot of time! ~sigh~

But the biggest challenge of all is getting back to the rhythm of cooking after being spoiled by the amazing food we have been fed, err overfed, by our loved ones back in India. From my amma’s amazing pile of soLe rotti to MIL’s mouth-watering patrode, from our family cook’s delicious raw jackfruit pakoda to the sinful street foods, we have stuffed ourselves to the hilt and it will take months of hard work outs to shed all the extra pounds we have gained.

Full story, recipe & more images »

22 May, 2013

Bombay Potatoes or Bombay Bataka Recipe | No Onion-No Garlic Potato Curry Recipe

Learn how to make Bombay Potato/Bombay Bataka ~ Potatoes cooked in a hot, sweet and sour tomato and tamarind gravy (No onion-no garlic recipe)

So we had another episode of Lil Dumpling falling sick and then were rushed to children’s ward in an ambulance after distressed emergency call to 999! It, unfortunately, was our 3rd time being admitted to hospital in this year, not counting every month’s visit to the doctor’s clinic with very sick Lil Dumpling suffering with wide varieties of viral and bacterial infections. I am starting to think that 2013 is not really a year of good health.

Full story, recipe & more images »

16 March, 2008

Ode to Potato: Grand Finale

“A man who prides himself on his ancestry is like the potato plant, the best part of which is underground”
- Spanish Proverb quotes

The humble, modest and unassuming Tuber grows out of sight, underground and when pulled up it looks like a part of earth. Have you ever seen it competing with any of the vegetables? Have you ever heard a vegetable vendor calling attention to this humble Tuber? When he is praising the goodness and beauty of other vegetables you will find a sack of these Spuds sitting quietly in some dark corner. Unlike other vegetables, Potatoes may not be even being considered when it comes to looks. It doesn’t have clear complexion of white Eggplant, glow of tomato, frills of cauliflower, slenderness of Ladies finger, nor radiance of Sweet Corn. One thing what it has is popularity and you wonderful bloggers proved it again how much this modest looking tuber is loved by everyone, aged from eight to eighty.
Make a way and cheer… Let us celebrate and sing along an Ode to Potato. The bright lights are on, Cameras are clicking away, people are cheering and there it is, Potato playing on center court… Pick your choice from these 135 wonderful, delicious entries… Chips, Chats, Soups, Fries, Masalas, Curries, Breads, Roties, Parathas, Mash, Pulao, Biriyanis, Raitas and even Sweets all made using Potatoes. Here I am spreading Potato Buffet… Pick your plates and help yourself…

Click here or on the image above to view the gallery...

“Pray for peace and grace and spiritual food,
For wisdom and guidance, for all these are good,
but don't forget the potatoes.”
-John Tyler Pettee, 'Prayer and Potatoes'

I have posted the entries in the order I recieved them. I have tried my best to collect all the entries and post them. If there is any errors or omissions, please mail me or leave a note in comment section. An Ode to Potato logo poasted in the side bar of Monsoon Spice will bring you to this event round-up page for future reference.

Thank you all dear Bloggers and non-bloggers for participating. Some of you resumed your blogs and some even started blogging just to participate in this event. I greatly appreciate you taking time and cooking delicious entries for me and giving due respect to this humble Tuber. Thank you once again….

18 February, 2008

Finally... I did it: Aloo Paratha

Stack of Aloo Paratha

I have had seen his larger than life pictures in many blogs, glossy cookbooks and magazines, cooking shows. He had tempted and seduced me enough to touch his well toned body, caress his face, and smell his heavenly fragrance! Oh!!! How badly I wanted him. He was always out of my reach and it was my friends whom he favoured. I envied them and the way they seemed to compliment each other. He never seemed to mind the way my friends treated him and never complained about it when most of them seemed to take him for granted. I never knew I was capable of loving someone so much but all I could do was admire him from distance. I was scared of rejection and couldn’t bear the thought of him or my friends laughing at my poor attempt to attract him. I had attempted few times to lure him and failed miserably until two months back… Yes, at last I conquered my fear of rejection and I can’t stop beaming stupidly. It was just few weeks back that I got hold of necessary ingredients to get his attention and since then there is no looking back. Like every fairly tale or M&B's it is happily ever after for me and my round, dark, handsome Paratha!!!

Mastering the art of making perfectly round, well shaped Paratha is not an easy task. And it’s more so when you make stuffed parathas. My Roties and Chapattis are (in)famous among my friends as they use them as examples for Geography classes. It seemed I somehow didn’t manage to inherit ‘perfect round chapatti rolling’ genes from my Amma. To make things worst, it seemed I skipped making ‘soft chapatti’ genes too. There was no trick and tips that I didn’t follow to get soft, round chapattis and the more I tried, the more it resembled some country map. Just when I was thinking of shooting the person who said ‘practice makes perfect’ everything changed drastically. Nope, I didn’t stop making chapattis. I just happened to find the purr-rrr—fect Atta (whole wheat flour). Well, I am not kidding when I say that 90% of credit goes to Atta for delicious Roti/Chapatti/Paratha I make. Using good quality Atta has always been the secret for soft, fluffy roties which you can tear using your thumb and fore finger. Three brands which Amma likes in India are Pillsbury Chakki Fresh Atta, Annapurna and ITC’s Ashirwad. I use Pillsbury Chakki Fresh because that’s the only brand I get in my Indian grocery store and I am happy with the soft, fluffy chapattis it makes. And since then it’s been stuffed Parathas at our place every weekend. Don’t be surprised if you see Stuffed Paratha Parade coming in Monsoon Spice because I am kind of enjoying (read obssesed with) making stuffed parathas these days. And please do share about the brand of Atta, little tricks and tips you follow at your home to make soft, fluffy roties. :)

Today I am posting Aloo Paratha. I used Fresh Green Peas in Atta to give it colour, taste and also little boast of nutrition. The green chillies give bit of heat and mint leaves gives little kick of freshness to the dough. The filling I used is usual mashed potatoes flavoured with kalonji and jeera powder. You can also add Garam Masala if needed but I like the subtle flavours of pungent garlic and hing which compliments sweet taste of potato. This Aloo dish is my humble entry for my an Ode to Potato event and lovely Dhivya's The Potato Fe(a)st.

Print This Recipe

Aloo Paratha
Prep Time: 20-30 mins
Cooking Time: 15-30 mins
Makes: 10 Medium Parathas

Ingredients:
For Dough:
3 cups Chapatti Atta/Whole Wheat Flour
1 cup Fresh Green Peas
2 Green Chillies
Few Fresh Mint Leaves
Salt to taste
Warm water to knead

For the Stuffing:
2 large Potatoes
2 tbsp Onion, finely chopped
2 Green Chillies, finely chopped
1 tsp Garlic, finely chopped
¼ tsp Amchur/Dry Mango Powder
¼ tsp Nigella Seeds/Kalonji
A big pinch Hing/Asafetida
½ tsp Jeera/Cumin Powder
½ tsp Turmeric Powder
½ tsp Jeera/Cumin Seeds(Optional)
1 tsp Oil
Salt to taste

Aloo Stuffing

Method:
For Dough:
Grind fresh/frozen green peas with green chillies and mint leaves to smooth paste adding very little water.
Sift chapatti atta, salt to taste and make stiff dough by adding green peas puree and warm water as needed. Cover the dough with wet cheese cloth and keep it aside in a warm place for at least half an hour.

For the Stuffing:
Cook potato chunks with little salt and turmeric powder. Drain water, cool completely and mash it with a wooden masher without leaving any lumps.
Mean while heat oil and add jeera and kalonji. When they sizzle add finely chopped garlic, green chillies and onion and sauté for few seconds. Switch off the flame and mix jeera powder and amchur.
Transfer these contents to mashed potatoes and mix well. Make small lemon sized potato balls and keep aside.

Aloo Paratha- Work-in-Progress

To Make Stuffed Paratha:
Take dough and knead again for about minute and make big lime sized balls.
Dust it with wheat flour and roll it into thick poories of about 4 inch in diameter.
Place the Potato balls in center. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Heat a griddle at high flame and lower it to low-medium flame.
Place Stuffed Paratha on griddle and cook on both the sides till its cooked and brown spots start to appear on top. Apply little ghee/oil if desired.
Serve hot Aloo Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.

Aloo Paratha

Note:
Before mashing the potatoes let them cool completely. This way the filling will remain dry and filling will not ooze out from covering.
Make sure that the potatoes are mashed without leaving any lumps. This helps in rolling the parathas with even surface.

29 January, 2008

Announcing: Ode to Potato

The year 2008 has been declared the International Year of the Potato (IYP) by United Nations to raise awareness of Solanum Tuberosum. IYP was officially launched on 18th October, 2007. Did you know that the plastic bag of humble potatoes you casually pick up at the local supermarket is in fact vital food source for hundreds of millions of people in the developing world? Almost 213 million tonnes of potato are grown to eat every year from which half of it was plucked from the soils of developing countries, making it the fourth most important food crop in the world preceded by Rice, Wheat & Maize. Potato output has grown double in the past fifteen years and is expected to double again by 2020. This unassuming tuber is playing a strong role in developing countries due to the fact that it is more nutritious and it can grow very quickly on less land even in harsher climates than any major crop. In a right sense this humble Potato has become a Global Crop.

Image Source: IYP

According to the International Year of the Potato (IYP), "The celebration of the International Year of the Potato (IYP) will raise awareness of the importance of the potato - and of agriculture in general - in addressing issues of global concern, including hunger, poverty and threats to the environment."

Mission Statement
The mission of the International Year of the Potato is to increase awareness of the importance of the potato as a food in developing nations, and promote research and development of potato-based systems as a means of contributing to achievement of the United Nations Millennium Development Goals.

Image Source: IYP

IYP 2008: Challenges and opportunities
The International Year of Potato aims at raising the profile of this globally important food crop and commodity, giving emphasis to its biological and nutritional attributes, and thus promoting its production, processing, consumption, marketing and trade. Celebration of IYP 2008 is an opportunity to make a valid and effective contribution towards meeting the Millennium Development Goals:

Food Security - improving access to safe and nutritious food
Poverty alleviation
Sustainable use of biodiversity
Sustainable intensification of potato-based farming systems

IYP Logo
The logo of the International Year of Potato was created by Italian graphic designer Giancarlo de Pol. The main graphic elements - above, a bowl with harvested potatoes and below, in the earth, a golden tuber - symbolize the intimate link between humanity and agriculture. The slogan, "Hidden treasure", highlights the often overlooked importance of the potato for rural people, the economy and global food security. The IYP logo is available in Arabic, Chinese, English, French, Russian and Spanish.

Because of the importance of this underestimated tuber, I have decided to host an event noting the key role of the potato as a staple food in the diet of the world’s population. I am hoping that our strong food blogger community will get together and increase the awareness of International Year of the Potato (IYP). Hence I invite you to participate in this one-off event - “Ode to Potato”.

The Guidelines:

1. Potato recipes in Indian and International cuisine are plenty. Mashed, boiled, grilled, fried, sautéed; you are spoiled for choices. Simple everyday potato recipes are most welcomed but it would be really interesting to try something new, something that you have bookmarked from your fellow blogger and wanting to try.
2. Any information and pictures of Potato you want to share are welcome.
3. Please remember that this is a fun event and don’t stress yourself if you are unable to participate. No one is gonna chase you with broom stick :) Send your entries if you are cooking up something in your kitchen and think it could be an entry to this event.
4. Feel free to use the logo in your post or on blog sidebar and please don’t forget to link back to this post. 2008 being a international year of the potato, you are welcome to use this logo whenever you post any potato dish but do link back to this post.
5. Once you have posted your recipe with a link back to this post, send your entries by March 15, 2008 to sia[at]monsoonspice[dot]com with the subject line ‘Ode to Potato’. Don’t forget to include your name, your blog’s name, the permalink of the entry, and picture of your recipe in your email. Don’t worry about resizing the image.
6. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to sia[at]monsoonspice[dot]com before the deadline. I will post the recipes with your picture in my blog and include it in the round-up.
7. I will post the round-up by the end of March 08.

Please note that, I may not be able to leave comment in your blog due to time constraint but I’ll try to respond to your emails within 3 days. Please go through the guidelines carefully and mail me your entries. I'll not include your entries in the round-up unless I get them through emails as it's not feasible for me to check individual blogs and pick your entries. If you don’t get reply to your mail within 3 days, please send me the entries again as there is a high chance of your mail being sent to my spam folder.
Thank you friends. I am hoping to see grand round-up of this humble tuber:)

Cheers
Sia

Update:
Looks like it’s gonna rain potato this season in blogsphere. Our fellow blogger Dhivya of Culinary Bazaar is also hosting an event- The Potato Fe(a)st. Yup, another Potato event. So hop in all you wonderful foodies and let’s celebrate double dose of Potato;)