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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Egg Tava Fry | Egg Masala Fry | Boiled Egg Fry

Egg Masala Fry/ Egg Tava Fry, an easy to make egg recipe with the boiled eggs. When i'm too bored of eating plain boiled eggs, i used to prepare this. If i'm making this as side dish for sambar & rice or any kid of paratha/rotis, i use sambar powder for flavoring, but if it's for biryani or pulao,then i use garam masala powder instead of sambar powder. Now you get the idea, right?There is no strict procedure for this recipe, whatever spice you like, use that to marinate the eggs and fry it, Tada, your Egg Fry is ready. Now let's see how i prepared this.

Egg Tava fry

Preparation Time : 10 mins | Cooking Time : 2 mins | Serves : 2 
Recipe Category: Side Dish | Recipe Cuisine: Indian

Ingredients
Boiled Egg - 2 
Pepper powder - 1 tsp
Turmeric - a pinch
Red chili powder - 1/4 tsp
Sambar powder - 1 tsp
Salt - to taste
Oil - 2 tsp

Procedure

In a plate, take all the ingredients except oil and egg. Add a tsp of water and make a thick paste. Slice the boiled egg and add into the masala and coat well. If you have time, let it marinate for 10-15 mins, otherwise proceed to the next step.In a pan, heat the oil in the low flame, place the eggs on the pan and let it cook on each sides for one min, then gently flip the eggs and cook on other sides too.Switch off the flame & remove it on the plate.Tada, within mins, tasty egg masala fry is ready.

Notes:

• Adjust the chili powder and pepper powder as per your liking.
• You can make this with only pepper powder & skip the red chili powder and vice versa.
• While cooking, keep the flame in low to avoid the burning of the spices.
• Instead of sambar powder , you can use garam masala powder too.
  

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Salmon Fish Fry with Indian Spices | Salmon Fry | Fish Fry

Salmon fish fry, an easy and tasty fish fry with indian spices. You can serve this salmon fish fry as starters or as side dish for your rice,either way it has wonderful flavor and taste absolutely delicious.Before marriage, in our home, we had bought mostly vanjaram meen(king fish), the main reason was it doesn't have much pin bones and of course we love the taste of that fish,so generally i hesitate to try any other fish. 

Here in US, even the fish we got in the name of "King fish" doesn't taste like the one we used to get in India.So after trying various fishes, salmon and red snapper only suit to our taste and this fry is our favorite. You can do this fry with any fish,so far i have tried with red snapper,salmon & tilapia and all turned out very well.Now let's see the procedure for making this yummy fry.

Salmon Fish Fry with Indian Spices

Preparation Time : 2 hrs | Cooking Time : 15 mins | Serves : 2 to 4 
Recipe Category: Fish | Recipe Cuisine: Indian
Salmon fish fry with Indian Spices, Spicy Salmon Fish Fry, Salmon Fish fry Pan fried Spicy Salmon Fish Fry with Indian Spices. It's so flavorful and taste great as starters or as sides for the meal.

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

Ingredients
Salmon Fish -1 lb
Red chili powder - 1&1/2 tsp
Coriander powder - 2 tsp(optional)
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Lemon - 1
Curry leaves - 1 tsp(finely minced)
Salt - to salt
Oil - for shallow frying(i have used about 2 tbsp)

Procedure

First clean the salmon well and cut into desired size. Now in a plate,add the spices (turmeric,chili & coriander powder),salt & ginger garlic paste.Mix it well.

Then add the curry leaves and squeeze the lemon juice into the spices and mix it well.

Apply the masala evenly on all the fish pieces ,cover it and let it rest for 2 hrs.Then heat the oil in a kadai for frying.

Place the fish on the kadai and cook it on medium flame for 3-4 mins on each sides.Remove it on the plate.

That's it, Tasty and flavorful fish fry is ready.Notes:

• When the fish is completely cooked, it becomes flaky.
• Depends on the size of fish, it may need more or less time of cooking.So keep an eye on it while cooking.
• For more flavor, add a tsp of garam masala along with other spices.
• Add fish into the pan when the oil is hot and then cook it in medium flame.It prevents the fish to get stick on the pan.
  

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Potato Fry | Urulai Varuval | Side dish for rice

Potato fry/Urulai varuval is the most common accompaniment for rice in South India.From kids to adults, everyone loves this simple varuval. In my childhood days, potato is the only vegetable i used to eat without any complaints.

Next to potato podimas, this varuval is my favorite. Everyone have their own recipe for this varuval, here is my take on this delicious potato fry.

Potato Fry | Urualai Varuval

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Potato fry, Urulai Varuval,Urulai kizhangu poriyal Potato fry/Urulai varuval is the most common accompaniment for rice in South India.

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

Ingredients
Potato - 3 
Onion - 1(medium size)
Garlic - 2(crushed)
Turmeric powder - a pinch
Red chili powder - 1/2 tsp
Salt - to taste
Curry leaves - few
Oil - 2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp

Procedure

Pressure cook the potatoes, peel the skin and cut into small pieces. Thinly slice the onions and crushed the garlic. Heat the non stick pan with oil,add mustard and urad dal, let the mustard splutter,then add the onions and curry leaves. Saute the onion till it becomes translucent.

Add the turmeric, red chili powder & salt to the cooked potatoes and mix well, add it in pan & mix well.

Keep the flame in medium and toss the pan frequently until the onions becomes dark brown and outside of the potatoes get slight brown color. Switch off the flame and it's ready to serve.

Tasty Urulai varuval is ready. Serve it with rice and sambar or with any variety rice. We had it with Puliyotharai and Curd Rice.

Related : How to make South Indian Sambar

Notes:

• Cooking onions till becomes brown gives slight sweet taste to the dish.
• It's medium spicy.If you want extra spicy, saute 2 green chili along with onions.

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Vanchiram Meen Fry| King Fish Fry | Vanjiram Fry

Vanjiram Fish Fry, a simple yet delicious tava fry of king fish with indian spices As a fish lover, Whenever  i make Vanchiram Meen Kootu, usually i paired them with this simply fish fry. Mom makes this fry ever since i knew, she add just chili powder, & salt and make this yummy fry. Here i add ginger garlic paste and lemon juice additionally to give extra flavor and tanginess to the fish.And also using the coconut oil for frying the fish takes this fish fry into whole new level, so i highly recommend to use virgin coconut oil for this fish fry. Now let's check out how to make this yummy fish fry.

Vanchiram Meen Fry

Preparation Time : 1 hr | Cooking Time : 15 mins | Makes : 3 
Recipe Category: Fish | Recipe Cuisine: Indian

Ingredients

Vanchiram Fish - 3 pieces (thinly sliced)

Red Chili Powder - 2 tsp

Turmeric Powder - 1/4 tsp

Ginger Garlic Paste - 1 tsp

Salt - to taste

Lemon Juice - from half the lemon

Coconut Oil - 2 tbsp

Procedure

Clean fish with turmeric powder and keep it ready. In a plate, add red chili powder, turmeric powder, ginger garlic paste and salt. Then squeeze  the lemon and make a thick paste.Apply this masala paste on both sides of fish and keep aside for atleast 1 hr.In a nonstick pan, add the coconut oil,bring it to smoking hot and then keep the flame in medium. Place  the fish on the pan and cook both sides of the fish well. It takes max 3-5 mins on both sides depends on the size of the fish.Tasty Vanchiram Fish Fry is ready.

Notes:

• Bring the oil to smoking hot, before place the fish on pan, it helps to avoid the sticking of fish to the pan..
• If you wish, reduce the chili powder and add more pepper powder.
  

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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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