Potato Fry / Urilai Kilangu Varuval

                         

We all love potatoes, don't we? I often prepare potato fry but was wondering why we haven't posted this simple recipe in our blog. Potato fry is an unbeatable combination when had with rasam or curd rice. It goes well with other rice dishes like sambar, coconut, lemon rice or bisi bele bath.

There are 'N' number of potato recipes but this is a simple and basic potato recipe for a lazy day in your kitchen ;)

Ingredients

• Potato - 3-4 
• Sambar powder - 2tbsp
• Turmeric powder - 1/4tsp 
• Mustard seeds - 1tsp
• Urad dhal - 1/2tsp
• Asafoetida - a pinch 
• Curry leaves - few 
• Salt - as needed 
• Oil - as needed

Method

• Peel the skin off potatoes and cut into small strips. 
• Now transfer the cut potatoes into a bowl of water. This is to avoid the decolouration of potatoes. 
• In a pan heat oil, temper with mustard seeds, urad dhal, curry leaves and asafoetida. 
• Add potatoes and mix well. 
• Then add turmeric powder, sambar powder and salt. Mix well. 
• Roast the potatoes in medium flame for about 10-15 minutes. Saute in between to avoid burning.
• Potato fry is ready to be served with rice of your choice. 

Tips

• You can replace sambar powder with red chilli powder.
• If you are immersing in water, drain the excess water and pat dry them with kitchen towel before using. 

                                       

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Curd Rice/Thayir Sadam

Curd rice is a popular South Indian dish and very easy food to make. It tastes great with pickle or potato fry or simple kootu. If curd rice is made with fruits and nuts it's called as Bagala Bath. My husband is a big fan of seasoned curd rice, he'll be very happy even if I temper with mustard and curry leaves alone. Me too!!

Curd has a semi solid and creamy consistency. Curd helps you beat the heat in tropical countries. It's a diary product with the following health benefits like instant relief from diarrhea and dysentery, enhances digestion, zero carbs, sugar and trans fat.
                            

Ingredients

• Sona masoori - 1/2 cup
• Curd/ Yogurt - 1/2 cup
• Milk - 1/2 cup
• Mango (finely chopped) - 2tbsp
• Carrot (finely chopped) - 1tbsp
• Cilantro (finely chopped) - 1tbsp 
• Green Chilli (finely chopped) - 1
• Ginger (finely chopped) - 1tsp
• Salt - as needed

To temper 

• Oil - 2tsp
• Mustard - 1tsp
• Urad dhal - 1tsp
• Asafoetida - pinch
• Curry leaves - few 

Method

• Wash the rice and pressure cook with 1 & 1/2 cups of water for 4-5 whistles in medium flame. Once done immediately mash the rice well and add hot boiling milk, mix well. Add more water if needed. Allow the rice mixture to cool down.

                             

• Now add curd along with salt, all the chopped ingredients one by one.
• Then temper with the items given under 'to temper' table and mix well.

                             

 

Tips

• You can add cashew nuts, dry grapes, cucumber, pomegranate, grapes, apple etc. It's your call. 
• If your preparing for occasions then add butter for creamy and rich flavor.
• While tempering you can also add red chillies, that also gives a nice flavor  to the recipe. 
• Before adding curd, ensure the rice is cooled down, because it tends to cause curdling when rice is hot. This will cause the killing of bacteria in the curd, which will not be comfortable to the tummy!
• Always add hot milk to the rice. 
• If you are packing for lunch then add more milk and less curd, which will prevent the rice turning too sour/tangy. 
• If packing for kids, avoid green chilli. 

                               

 

Vegetable Kofta Curry/ Gravy

Kofta in simple words is minced vegetable balls mixed with Indian spices, which can be deep fried or baked. This gravy is sweet and mildly spicy, usually goes well with Indian Flat breads (Chapathi, Naan, Roti etc..) and Mild Pulao. It's tomato onion based gravy cooked with rich cream and milk. This gravy is too rich, as daily routine, so you can plan for special occasions. Kofta is like a appetizer. It's your call you can eat the kofta as such or along with the gravy. When making kofta balls it will tempt your taste buds to have as such, it might be silly right but I did it ;). Here you go with the recipe.....Enjoy the royal treat :)
                               

Chicago Food Bloggers dinner at Mezcalina Restaurant

I was so excited to attend my first Chicago Food Bloggers event recently at Mezcalina, an upscale Mexican restaurant in the Lakeshore East area of Chicago. It was such a great experience from the moment I walked in the door, greeted with gentle smile of welcome, socializing with the fellow food bloggers, food & drinks of course!

The restaurant looks more like an art gallery with their walls filled with amazing Oaxacan paintings and sculptures.

Our dinner began with freshly made guacamole & margarita.

 

The food & cocktails were presented so well, I just couldn't stop clicking pictures! 

 

Top left - ACAPULCO DE DIA

Top right - PINATA

Bottom left - MARGARITA MEZCALINA

Bottom right - CHAMOYADA

Chamoyada was my favorite, for all mango lovers this is for you! A close second was Pinata, so tropical! I felt like I was vacationing in Puerto Rico.

A wide range of options for Vegetarian/Vegan palate.

My favorite was the grilled corn which had right amount of cheese and spice. Really a showstopper!

These are the most scrumptious vegetarian enchiladas on earth!

 

 Lovely array of non-vegetarian dishes

Though I didn't personally try these dishes, I can say that octopus was crowd's favorite! 

 

Finally my favorite part of Mexican meal! DESSERTS

Overall, it was a great experience! I can't wait to take my friends there. See you soon Mezcalina!

A huge thanks to Daniela & Ricardo (2 views,1 life) for hosting a great dinner.

Happy weekend guys!