Honey Chilli Baby Potatoes

Potatoes are an all time favourite of all. I am not too fond of them though unless the vegetable is the one eaten with pooris or the crisp sauteed type which is a common dish among Maharashtrians, the french fries which I love, specially the ones with herbs and truffle oil!! The baby potatoes made into a dry starter kind is what I enjoy. I have tried a new way of making them, sharing the same with all of you ......here goes the way I made them as an accompaniment with the Egg Schezwan Fried Rice. The dish gets a black and shiny, crisp texture and tastes awesome.

Ingredients

250 gms of baby potatoes, boiled, peeled and chopped into fours, squares to be precise
2 tbspns of soy sauce
10 cloves of garlic finely chopped
2 tspns of ginger crushed
1 tspn of white pepper pounded freshly
1 tspn of chilli powder or adjust as per taste
2 tspns of flour of corn (makki ka aata) used for makki di roti
Salt to be used sparingly since the soy sauce has enough amount of salt
2 tbspns of olive oil
1 tspn of honey

1/2 cup finely chopped coriander to be added two minutes before taking the dish off the fire

Method

In a pan take live oil, add garlic, saute till golden brown, add the ginger and saute, now add the potatoes, mix well, add the rest of the ingredients except the honey, once the potatoes look fully coated, add the honey and the coriander. Now wait till the flour of the corn is coated on all the potatoes and they start to look crisp. The dish is done and can be had a s a starter or to go with any Chinese preparation. We relish it with phulkas also.  

                             
                                                             Sol Kadhi Or Amsol Saar

Sol Kadi is comfort food for the summers. It is a tasty, tangy because of the Kokumin Hindi, Amsol in Marathi or Gracia Indica as it is referred to in English, nutty and creamy because of the coconut milk, chilled beverage which gives relief from the heat, prevents prickly heat, nausea and is so yum that it can be just had as an accompaniment in a meal. Amsol is a fruit which is dried, halved and sold for medicinal and culinary use. It gives a deep reddish purple colour and sour taste to the food in which it is added. The coconuts sent to me by my good friend Rachna, grown right in her backyard at Goa. I have extracted the milk from the freshly scraped coconut for this drink. Thanks to her for, I have been able to make a few curries, chutneys too with coconuts. The recipe is here.......

Ingredients

8-10 amsols to be boiled in two cups of water till all the sourness comes through in the water, rest it for sometime and strained

Milk extracted from 1 huge coconut, this is done by adding enough water into the scraped coconut, running it through a mixi jar, straining the extract through a strainer or a thin cloth. This should be done at least three to four times. The remain would be only dry tasteless scraped coconut.

Salt to taste
Asafoetida to taste
Cumin powder to taste

Method

In a jar take the coconut extract, the amsol extract, add all the dry powders and salt, mix well, chill and drink. The quantity above would make at least eight cups of the soothing drink.

 
                                                                  Tandoori Aloo My Style

Got very nice looking baby potatoes, couldn't stop myself from buying them. Came home and thought of what to make. I just boiled them and then started my process on an impulse. Here goes my impulsive recipe......

Ingredients

250 gms of boiled peeled baby potatoes
2 tspns of clarified butter
1 tspn of cumin powder
1/2 tspn of black pepper powder
1/2 tspn of chaat masala
2 tspns of ginger garlic chilli pounded roughly together
Salt to taste
2 tspns of thick yogurt
1/2 cup chopped coriander
Some clarified butter for drizzling over while putting the dish into the otg

Method

In a pan take 2 tspns of clarified butter add the potatoes, stir for a while, then add all the ingredients other than the yogurt, wait till the masalas get well mixed and change colour. Now add the yogurt and mix well to cook for some time. After this transfer them to the  otg tray laced with aluminium foil, preheat the oven for a bit before doing this. Keep on grill ode for about ten minutes or more depending on how crisp you would like the outer layer to be. Once crisp, the dish is ready to be evoured with your tea, coffee or as a starter before meals.