Chilly Potatoes - with Baby potatoes

Chinese flavors always adds a little punch to the recipe. Who won't love a Chinese recipe which is flavor full with all sweet, sour, spicy favors around. Chilly Potato is such a dish, where the base is common for many of other dishes like chilly chicken, chilly paneer etc. It is the meeting of different sauces, chillies, with just the main ingredient changing. This dish is a secret love of vegetarians and non vegetarians.

This dish has a "that factor" to go with any other cuisines as well, not Chinese main courses alone. Still my favorite combination of chilly chicken is Kerala porotta.

Toasting potatoes, each side

This time just because the health tag was on, the way the potatoes are fried is different from what we used to do in other chilly recipes. Instead of batter frying, which takes lots of oil, the potatoes were fried in non stick pan with 1 tsp oil, each side for 5 minutes, and cooked on some water afterwards. Also the baby potatoes used were sprouted, another addition to health ☺️

Let me tell you the truth about the sprouts, this wasn't a planned decision and it's just that I don't want to throw out the sprouted potatoes and was really experimenting whether it will come out good ;)

So proved it, the sprouts dint ditch the potatoes taste, and it came out just like any other chilly potato. Since I love this dish so much , I was unable to stop my hand going to the pan, even before moving to the serving dish.

Ingredients:

Baby potatoes - 6 - 7 nos

Roughly sliced Onions - 1 big

Diced Green bell peppers - 1 big

Chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Soya sauce - 1 tbsp

Tomato Ketchup - 2 tbsp

Pepper powder - 1/2 tsp

Chopped coriander leaves - 2 tbsp

Oil to saute - 2 tsp

Method:

Cut the baby potatoes length wise and soak it in water for 5 minutes. Pat dry the potatoes. Heat oil in non stick pan and saute the potatoes until both sides are crisp. Add 1/4 cup water and cook the potatoes until water is absorbed completely. Add the onions and bell peppers and saute for 2-3 minutes. Now add the powders and sauces. Cook for 2 more minutes and serve hot, garnishing with coriander leaves.

Note : You can add water after the sauces are cooked if you prefer having gravy. Then add 1 tsp cornflour to 1/4 cup water and cook for 1 minute or until gravy thickens.

Served with millet pancakes

Comments

Ayala Pollichathu - Mackerel roast in plantain leaves

This is yet another traditional Kerala recipe, in which fish is roasted in plantain leaves. There is a two step process in cooking fish, first by shallow frying and then roasted inside a plantain leaf covered with masalas. So my experience with pollichathu was with Karimeen alone until this time, my favorite fish, which is called Pearl spot in English. All these while I haven't tried any other fish for this recipe. So let me tell you the story of how Ayala came into picture :D This happened on one fine day, my mom in law was telling me that the women who brings fish has brought lots of Mackerel and many other fishes and convinced her to buy a lot of them. So she was in a confusion on what will we do with all these, as weekend was almost going to finish and everyone of us moving to different places. And the same curry or fry would be boring and won't be appreciated by the men's league at home :D Then I went for helping her with the fish dilemma, she was having and

Egg biryani

Biriyani - The most rated and loved dish in India. Be it north or south, biriyani fan club chain is impossible to break. Now I am going to expose one secret about me and Biriyani. I know once I reveal, there would be a lot of haters for me, but this is just my personal opinion and I am all in support for all its supporters. So the thing is growing up, the name of biriyani was like a hype which hit me, and I remember craving for biriyani back then. I used to think, oh man; who discovered this wonderful dish. But lately, I think I lost the love for biriyani, not only biriyani but sort of all Arabic food. I am not a big fan of arabic cuisine, even though the foodie in me can eat any food and respect and appreciate every cuisine; for some reason the ingredients of Arabic cuisine is not going well with my taste palette as well as tummy. But I m a big supporter of food lovers, and having the core fans of Arabic food at home, I have to prepare, but I love preparing as well. Coz for me what

Sweet potato noodle soup authentic Japanese way

The dish that made me feel so proud about myself. Sweet potato noodle soup prepared in authentic Japanese way, from the scratch. I really felt like a 5 ⭐️ chef 👩‍🍳 today . Such a comforting food for a gloomy cold day. Finally the art of assembling was so satisfying and then diving to the soup bowl 🍲 I used chopsticks 🥢 to maintain the authentic Japanese way 🥰 Topped with fish filets pan roasted 🐟 #sweetpotatonoodlessoup The ingredient list would be a little overwhelming as everything is made from scratch, but these are worth to be stocked as these are base for most of any Asian cuisine. I prepared a veggie stock, some of my favourite veggies blanched and fish as topping. So let’s start prepping the ingredients for our noodle soup. Noodles I used sweet potato noodles - 70 gms which when cooked would be around 3/4 to 1 cup Water for boiling - 3 cups Veggies Cut the veggies julienned I used radish, onion, spring onion, celery, g

The Pink Café

Search This Blog