Thursday, March 18, 2010

Roasted Baby Potatoes

March 18th 2010

For most vegetarian raised children, potato is a favorite for a long time. Especially the roasted portions that you literally lick out of the kadai, so your mother barely has to clean the vessel. This has not changed for me even though I am no longer a kid. And who can slight this vegetable that is such a good source of carbohydrates when eaten the right way.  This was made on the stove but I will be posting another recipe soon on Oven Roasted Potatoes too.  This is a very simple recipe but sometimes simple is best, no ?

Difficulty level : Easy

Time:  20 min ( Prep Time), 30 min ( Cooking Time)

  • Baby Potatoes  ( there are so many kinds, pick a firm variety)  - 1 small bag (~ about 10-12 nos)
  • oil (to fry)
  • mustard ( 1 tbsp)
  • urad dhal ( 1 tbsp)
  • chana dhal ( 1 tbsp)
  • curry powder ( 1 tbsp)
  • sambar powder ( 1 tbsp)
  • chilly powder ( 1/2 tsp - optional)
  • salt to taste
Method de Preparation
  1. Cook the baby potatoes with their skin in a pressure cooker for a couple of whistles. Don't overcook or the potatoes will break open. It is not a big deal if a few do break open, we can work with them, don't shun the poor ones.
  2. When cool, peel and keep aside. If you have the time, peeling and refrigerating for a few hours is great, b'cos it makes the potatoes firm.
  3. Take oil in a Kadai ( if you have one), else any pan. When it is heated, add the mustard and allow to splutter.
  4. When it splutters, add the urad and chana dhal and when browned, slowly slide in the peeled potatoes. If some are not so baby sized, cut them in two.
  5. And now using a ladle spread the oil so all the potatoes have some smeared on them. 
  6. In a couple of minutes, throw in all the powders and mix well. Don't use the ladle too much so the potatoes don't break. If you are strong enough lift the kadai and shake it a couple of times. That should mix it up.
  7.  Keep on low heat and allow to roast and roast and roast.
  8. When satisfied or when you can no longer hold you pee, please turn off gas and relieve.
  9. And they are done for you to enjoy!
  10. Serve with Sambar Rice or Bisibele bath or just eat them as you read a book!
Chef's Tip:   Best eaten hot. If you use a kadai, don't forget to give the roasted portions left/sticking in them to the littles ones to finish off ( of course after the kadai cools!).

Variations:   None, would you dare alter my recipe ??

Note:  All the powders I mention here are home-made by Amma, and I know a lot of pepole  have their own versions of these, so use your Amma's  and they'll work well. If you don't have them, they are available in the Indian store too, so you can use that. May taste different but hey, at least until I post the recipe for those someday.


youyemyae said...

drool drool! This is a yummilicious curry which many times gets over even before the table is set for the meal ;-) I have not heard of a single Indian disliking it!

Anu Karthik said...

@ uma: true..half the curry is over at the stove itself.

Anita said...

pakavey alaga irruke :)

Anu Karthik said...

@ anita: azhagu de...alagu ille :D

Nalabagam said...

wat is curry powder ?

Anu Karthik said...

@Anita: sorry I commented thinking this was my sister but if you are someone else, apologies :)
@ Nalabagm: The curry powder that I mention here is something that is similar to sambar podi but ground more coarsely and with more chana dhal that it gives a nice crispy taste when used for such veggies.

Dula said...

Just tried it out Anu. it was great...did not use curry powder. Yet, it was GREAT! Thanks!

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