Posts Tagged Potatoes

Samosa (Tinned Beef and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tin Beef
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Cut the Beef tin and take out the lamb meat from the tin.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, Beef and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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Samosa (Chicken Luncheon and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tin Chicken luncheon
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Take out the Luncheon from the tin and cut it into 1 cm cubes.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, luncheon pieces and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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Samosa (Tin Tuna Fish and Potatoes)

Ingredients:

  1. 1 Tin Tuna
  2. 2 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. 1/4 cup Mixed vegetables (optional)

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method for the filling

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tinned tuna.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 1 cup of water and let it boil for 5 minutes.
  8. Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Keep this aside to cool while preparing the dough.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.

Notes:

I have used the brunswick brand of tinned tuna fish.

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Rating: 5.0/10 (2 votes cast)
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Rating: +4 (from 4 votes)

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Aloo/Potatoes and Tinned Beef Curry

Ingredients:

  1. 1 Tin Beef  (Corned/Canned)
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 2 cups of water and let it boil for 5 minutes.
  8. Add the  Tinned Beef and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Garnish with coriander leaves and serve with roti and chutney.
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Aloo/Potatoes and Tinned Mutton Curry

Ingredients:

  1. 1 Tin Mutton (Corned/Canned)
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 2 cups of water and let it boil for 5 minutes.
  8. Add the  Tinned mutton and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Garnish with coriander leaves and serve with roti and chutney.
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Rating: 10.0/10 (1 vote cast)
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Rating: +2 (from 2 votes)

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Tinned Tuna and Potato Curry (Aloo Machri)

Ingredients:

  1. 1 Tin Tuna
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 2 cups of water and let it boil for 5 minutes.
  8. Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Garnish with coriander leaves and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned tuna fish.

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Rating: 7.4/10 (5 votes cast)
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Rating: +1 (from 1 vote)

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Tinned Fish and Potato curry (Aloo Machri)

Ingredients:

  1. 1 Tin Fish
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin and pour the fish in a plate, drain out the liquid. Take out the thin layer on top of the fish and take out the bone from the middle of the fish.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 3 to 4 cups of water and let it boil for 5 minutes.
  8. Add the fish and Tomatoes and cook till Potatoes are tender and the soup is thick according to your likeness.
  9. Garnish with coriander leaves and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned fish.

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Rating: 4.0/10 (3 votes cast)
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Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

The Aloo Anda/Anda Alu curry in Fiji Indian style is made by boiling the eggs, taking off its shell and frying the boiled egg till light brown. The Potatoes are cut into bite size pieces and cooked, when the curry is half way cooked, the boiled eggs are added to the curry and cooked. This curry is tasty when there is a thick gravy and some tomatoes are also added to give flavor. You can also garnish the Anda Aloo curry with coriander leaves.

Some people boil the eggs and potatoes while other people make the same curry by boiling only the eggs and not the potatoes. Its entirely your choice to boil the potatoes or not for making Anda Aloo curry.

I have also seen that some people do not fry the boiled eggs in oil. I prefer to fry it because it it gives a special taste.

Ingredients for cooking Aloo Anda (Egg and Potato Curry):

  1. 4 Eggs
  2. 3 medium sized potatoes
  3. 1 Carrot (optional)
  4. 2 tbsp Oil
  5. 1/4 tsp Sarso
  6. 1/4 tsp Jeera
  7. 5 seeds Methi
  8. 1/4 tsp Chilly Powder
  9. 1 tbsp Garlic paste
  10. 1 Onion
  11. 1/2 tsp Ginger paste
  12. 2 tbsp Masala
  13. 1 tsp Haldi
  14. Curry leaves
  15. Coriander leaves for Garnishing
  16. Salt to taste
  17. 4 cups water for boiling eggs and potatoes
  18. 4 cups water for cooking curry (approximately)

Method for cooking Aloo Anda (Egg and Potato Curry):

  1. Put the eggs and potatoes in a pot and cover it with water.Put a lid and boil this till potatoes are tender.
  2. Let the eggs and potatoes cool and take off the potato skin and take off the egg shell. Cut the boiled potatoes in bite size pieces.
  3. Use a food peeler to take off a thin layer of skin off the carrot, rinse the peeled carrots and cut it in small pieces.
  4. Take off the onion skin and cut it into lengthwise slices.
  5. Rinse the coriander leaves and cut it into pieces.
  6. Heat oil and pour the boiled eggs in the hot oil, fry this in low flame till golden brown and take it out of the oil when brown.
  7. In the same hot leftover oil, pour the sarso, jeera, methi, some onion, curry leaves and ginger. Stir this and add garlic.
  8. When garlic starts to get light brown, add the haldi and masala stir and add potatoes.
  9. Add the 4 cups of water, carrots, salt, chilly powder and the boiled and fried eggs.
  10. Cook till the soup is bit thick and the carrots are tender.
  11. Serve Aoo and Anda Curry with rice or roti and chutney.

Note:

  1. You can know that the potatoes are tender and boiled by inserting a fork or a knife in the potato. If it is inserted easily than the potatoes are boiled.
  2. When you are in steps 7 and 8, do not let the items burn, otherwise it will taste ugly. So keep the flame low on this step and be fast.
  3. You can either call this recipe aloo anda curry or anda aloo curry but its basically Egg and Potato Curry.
  4. You can either add more water or less water. The amount of water added to any type of potato curry depends on the quality of potatoes used. Better quality potatoes means lesser water will be used as well as lesser cooking time. A thick gravy in Anda Aloo curry will be tasty.
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Rating: 9.3/10 (6 votes cast)
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Potato Roti/ Aloo Paratha

Ingredients:

  1. 2 large potato, boiled and meshed
  2. 3 standard cups Flour
  3. Finely chopped Coriander leaves
  4. Green chillies diced
  5. Ghee/oil
  6. Hot Water
  7. Salt

Method:

  1. Add Meshed potatoes, Flour, Chillies and coriander leaves and salt in a bowl and mix well.
  2. Add Little portions of water in the mixture and make it into roti dough.
  3. Take little portions of dough and using a rolling board and rolling pin, Make it into roti shape.
  4. Heat a frypan/tawa and cook both the sides like roti.
  5. Serve with curry.

Note:

  • when you are making mixture, if it is soft enough to make into roti, than dont add water.
  • You can apply Ghee or butter to the roti while its cooking on the frypan.
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Meshed Potatoes and Boiled eggs

Ingredients:

  1. 2 Potatoes
  2. 3 Eggs
  3. Butter 4 tbsp
  4. salt
  5. 1 onion
  6. Garlic paste 1/4 tsp
  7. Powdered Chillies

Method:

  1. Put the eggs and potatoes in a pot and pour water till it is under water.
  2. Boil this till potatoes are tender.
  3. Peel the potatoes and put it in a dish.
  4. Take off the shell from the eggs and put the eggs in a dish.
  5. Mesh the potatoes and eggs.
  6. Finely dice the chillies and onions.
  7. Add Butter, Salt, onion, garlic paste and powdered chillies and mix well.
  8. Serve with roti or other food.
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