Wednesday, July 30, 2008

Potato Masala - 1 filling, two preparations

Potato Masala

Potatoes - 1/2 kg (Boiled, peeled and crushed)

Onion - 2 large (sliced)
Green chillied - 3(slit)
Ginger - 1 inch (sliced)
Tomato - 1 (optional)
Curry leaves - 2 stalks
Coriander leaves - chopped (a handful)
Mustard seeds - 1 tsp
Oil - 2 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Salt to taste

Heat oil, splutter the mustard seeds, add the sliced onions, ginger, curry leaves, green chillies . Once the onions have turned golden, add the turmeric and chilly powder and fry well. Now add
the tomatoes and add the crushed potatoes until coated well. Add salt to taste. Pour a half glass of warm water and keep the lid on till the potatoes go realy soft and the whole masala belnds in well. The final result will be semi-dry. Take off the stove and sprinkle the coriander leaves.

Malsala Dosa

Heat the tawa, add a few drops of ghee or oil, spread the dosa batter and keep a lid on top to cook the dosa. I prefer to fry both dises and then add the masala. If the lid is kept on , you can cook both sides at the same time. Add a tbsp of masala on the middle of the dosa and fold in half.
Masala Dosa is ready.

Potato Bondas

Prepare the batter to dip balls of the masala in.
Besan/ kadala maavu/ powdered channa - 1/2 cup
Salt to taste
Chilli powder - 1 tsp
Asafoetida .- 1 pinch
Jeera - 1 tsp (dry fried )
Mix all the above ingredients in water till the mix coats the spoon smoothly, but doesn't run. (drip off)
Roll the potato masala into lemon-sized balls.
Heat a wok/deep bottom pan , add enough oil for deep frying . Dip the masala balls in the batter and drop in the oil. Deep fry till golden brown.
Serve hot with tomato sauce, pudina chutney etc....

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