Baby Potatoes Pepper Fry | Potato Pepper Roast | Accompaniment

Baby Potatoes Pepper fry, an easy and quick to make accompaniment for your meal. Though i already had couple for potato fry recipes here & here , this potato roast is quite different from all the others, the flavor is quite unique and goes well with sambar and rasam rice. If you're looking for potato recipe that goes well with kara kuzhambu or any spicy curry, check out the delicious potato podimas recipe. 
Since ST has cold for past few days, i thought of making mysore rasam with potato curry today. But i don't want to use chili powder in the potato fry, so prepared this delicious potato pepper roast.  Pepper & cumin give great relief for cold, so i tried to include them in every dishes when any one of us get cold or flu. Now coming to the recipe, the key to get prefect potato roast is cooking on low flame and also make sure that the onions in it are caramelized well ,it adds great flavor and taste to this roast.

Baby Potato Pepper Roast

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Baby Potato - 15
Garlic - 2 
Onion -1 (small)
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Cumin Powder - 1/2 tsp
Pepper powder - 1/2 tsp
Salt - to taste 

Procedure

Take the baby potatoes and prick with fork on all sides evenly. 

Add the baby potatoes into the pressure cooker along with required salt. Cover the pressure cooker with lid and cook it for 3 whistles. Let the pressure released from the pressure cooker automatically and open the cooker and let the potatoes cool a bit.Peel the skin of the potatoes and keep it ready. Slice the onions thinly and crush the garlic. Heat the pan with oil, add the mustard and urad dal, let the mustard splutters.Add the onions, garlic and curry leaves. Sauté the onions till it becomes translucent and then add the potatoes.Then add the cumin powder & salt. Mix it well. Finally add the pepper powder and mix it well. Let it roast for few mis in the low flame until it gets golden brown color on the surface. Switch off the flame.Tada, Potato Pepper fry is ready to serve.

Notes:

• Adjust the pepper powder as per the spice level you needed. The given quantity has very mild spice level.
• Instead of cumin powder, you can use sambar powder or garam masala powder as per your liking.
• Pricking the potatoes helps to absorb the seasoning well.
• After added the spices, keep the flame in low to avoid burning.
  

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Potato Fry | Urulai Varuval | Accompaniment for rice

Potato Fry, a simple yet delicious accompaniment for rice. Though i already have few potato fry recipes in my blog, unlike those recipes, it doesn't require cooking of potatoes ahead. So whenever i forget to cook the potatoes along with dal, i used to make this delicious potato fry as an accompaniment for our lunch.
For this potato fry recipe, i highly recommend to use non-stick pan. Since the potato is raw, it sticks to the bottom of the pan easily while cooking, so non-stick pan helps to make this fry with much less oil, otherwise to avoid sticking and burning at the bottom, you may need little extra oil. Other than that, it's a super easy recipe and your potato fry would be ready in few mins. It tastes great with all kind of south indian meal, but my personal favorite is with bisi bele bath or with sambar and rice. If i make potato curry for kara kuzhambu, then i would prefer the potato podimas

Potato Fry

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Potato - 3(medium size)
Garlic - 2 
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Sambar Powder - 1/2 tsp
Salt - to taste 

Procedure

Peel and cut the potatoes into small cubes, minced the garlic finely. Heat the pan with oil, add mustard and urad dal, let the mustard crackle, then add the garlic. Saute in the oil for 30 secs.Then add the potatoes and curry leaves, give a good stir, so that the potatoes coats well in oil. Now add all the spices(turmeric,red chili and sambar powder) & salt.Give a good mix , cover it with lid and let it cook, till the potatoes are soft. Stir in between to avoid sticking at the bottom. Tada, Simple yet tasty Potato Fry is ready.

Notes:

• Adjust the chili powder as per your liking, the given quantity is for medium spice.
• Instead of sambar powder, you can use garam masala powder too.
• Cut the potatoes into small cubes, it helps to cook them easy and fast.
  

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Vazhakkai Varuval | Raw Plantain Fry | Accompaniment

Vazhakkai Varuval, a simple stir fry made from raw plantain. Usually i make vazhakkai puttu along with sambar or kara kuzhambu for our lunch and it's our favorite side dish made from raw plantain. 

Next to that, i prefer to make this simple varuval with raw plantain, it goes well with almost any south indian kulambu varieties.

 

There is nothing fancy here, slice the plantain, marinate with basic indian spices and tava fry it. That's it, delicious vazhakkai varuval will be ready in few minutes apart from the marination time. So let's check out how to make this yummy varuval.

Vazhakkai Varuval

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Vazhakkai Varuval, Raw Plantain Stir fry, Vazhakkai Fry Vazhakkai Varuval, a simple stir fry made from raw plantain.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Raw Banana - 1 
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala  - 1/4 tsp
Salt - to taste
Oil - 1/2 tsp + 1tsp

Procedure

Cut the edges of the raw banana and peel the skin of it and cut into thin slices.

Immediately put the sliced banana into water,it helps to prevent the color change. Drain the water from raw banana and place it on another bowl and add all the spices(turmeric,chili,coriander, garam masala powder) & salt.

Add 1/2 tsp of oil into it and mix it well such that all the pieces are coated well with the spices. Cover it and let it aside for 30 mins.

Heat the pan with the remaining oil and place each piece of raw banana separately on the pan and cook till the bottom side becomes brown, flip each pieces and cook on other side too.

Tada, Tasty and crispy Vazhakkai Varuval is ready.

Related : How to make Vazhakkai Podimas 

Related : More Curries & Veggies

Notes:

• Slice it thin helps to cook fast.
• Keep the flame in medium so that bottom doesn't get burnt.
• Some times instead of garam masala, i use cumin powder , that too tastes good. 
  

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Potato Bell Pepper Stir fry | Potato Capsicum Poriyal

Potato Bell pepper fry, a simple and quick stir fry with potato & bell pepper. It's my recent favorite accompaniment for our lunch along with rice and sambar. I like the combination of potato & bell pepper in the  curries/korma for my rotis. One day, while preparing lunch, i was short of potatoes for my stir fry, so threw in some bell peppers & prepared as usual and it turned our super delicious. Later i have been preparing this often.Seriously potato & bell peppers are made for each other and they taste so good together. Here in the recipe,i have used pepper powder for spiciness, but i had tried with red chili powder too before, both turned out good, so you can spice it up with your favorite spices.

Potato Bell Pepper Fry

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Potato(Boiled) - 2 
Capsicum(chopped) - 1/2 cup
Onion(small) - 1/2
Garlic(minced) - 2 
Pepper powder - 1 tsp
Oil - 1 tsp
Salt - to taste

Procedure

Cut the boiled potato & capsicum into cubes,onion into small pieces and minced the garlic and keep everything ready. Heat the pan with oil, add the onion into it.Then add the garlic and saute well until the onions becomes translucent.Next add the capsicum and saute.Once the capsicum becomes soft, add the cubed potato, pepper powder and salt.Mix it well and keep the flame in simmer and cook it for 8-10 mins. Keep stirring in between to avoid burning at the bottom.Tada, Tasty Potato Capsicum Fry is ready.

Notes:

• I have used three color capsicum, but you can use any color of capsicum as per your liking.
• Add more or less of pepper powder as per your taste.
• Garlic gives great flavor and also it helps to avoid the gastric issue associate with potatoes.
• For more flavor, you can add 1/2 tsp of garam masala at the end.
  

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Senai Kizhangu Varuval, a delicious tava fry made from the elephant yam and Indian Spices. In my native place, Tirunelveli, senai kizhangu plays an important role in many dishes like aviyal, kootan soru and so on. I have known people who don't make aviyal or kootan soru unless they have senai kizhangu because it gives a unique flavor and taste to the dish.

I learned this tava fry recipe from Amma a long time ago. Initially, i was using the fresh tomato puree for the marination as per her recipe. Later when i started to use store bought tomato paste in my cooking, i have been using the same in this recipe too. It tastes equally good as original recipe. So use whatever you have !

This tava fry makes a great accompaniment for South Indian lunch meal. Now let's learn how to make this yummy senai kizhangu varuval. 

Senai Kizhangu Varuval | Elephant Yam fry

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Senai Kizhangu Varuval, Elephant Yam fry Senai Kizhangu Varuval, a delicious tava fry made from the elephant yam and Indian Spices.

Ingredients 

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Elephant Yam/Senai Kizhangu - 1/2 cup (thinly sliced)

Tomato - 1 or Tomato paste - 1 tsp

Turmeric powder -  a big pinch

Red chili powder  -  1/2 tsp

Coriander powder - 1/2 tsp

Salt - to taste

Coconut oil - 2 tsp

Procedure

First remove the skin of elephant yam and sliced it thinly. In a pan / kadai , heat the water(just enough to immerse this yam) and add the yam into it along with 1/4 tsp of salt.
Cook the yam till it tender(dont overcook it),then drain the water and allow the yam to cool completely.

In the mean time, cut the tomatoes and grind into paste,collect the tomato paste in the bowl/plate, add turmeric,red chili & coriander powder & salt (already we add salt while cooking the yam, so be careful in adding salt here) and mix it well. If you're using tomato paste, add a bit of water to make a thick paste ( For detailed recipe video, check out this reel)

Now add the yam into tomato paste and mix it well till every piece of yam coats well.Let it rest for 20 to 30 mins. Then in a pan heat the coconut oil , arrange this yam one by one in the pan and cook it on both sides until it turns crispy.

Tasty Senai Kizhangu Varuval is ready. Serve it with any of your favorite curry.

Notes:

• Coconut oil gives great flavor to this fry. so highly recommend to use it.  
• If you like garam masala, add it along with all other spices.
• Make sure to thinly slice the yam for easy cooking.

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