Stir fried potato threads

This is an easy and quick recipe, with the ingredients from our kitchen. Tips on slicing the potatoes is given in my other similar recipe - Potato threads with greens.

Ingredients:

1. Medium sized potatoes - 2 (Serves 3-4 person)
2. Green Chile - as needed (chop finely)
3. Garlic 4 - 5 pods, Finely Sliced not chopped.
4. Salt as per taste
5. Vinegar 1/2 tbl spoon (optional)
6. Olive / Sesame Oil for frying - 2 Tbl Spoon  OR  Regular cooking  oil if you do not prefer other oil

Steps to Cook:

Slice the potatoes as described, soak in water for about 10 min. After that wash twice in fresh water and take potatoes off of water and keep aside

Heat oil in a large non stick pan (pan or wok suits well to fry). [Whole recipe is done in medium flame]

Add the potato threads and saute for a min followed by garlic. Give quick toss.

Add little vinegar (1/2 tb.sp) if you like, to add up the taste and retain the color.

Add the green chili and salt, continue to cook.

Toss and fry for 4 - 5 minutes. You can notice the potatoes loose it hardness and becomes soft, at this point taste for seasoning and add if extra salt is needed.

Serve hot, it can be eaten as salad or starter before meal, or with plain rice or just that.

Try this and do surprise your loved ones. Keep cooking and share your reviews.

Boiled Egg Roast

All of us love egg in one form or other. I dislike egg yolk from childhood my mother fry them and feed me along with rice. I have the recipe here, you can alter as per your taste.

Ingredients:

1. Boiled Egg - 4 (Cut in small pieces as desired)
2. Turmeric Powder - 1/4 tb.spn
3. Red Chili Powder - 1/4 tb spn
4. Cumin  / fennel seeds slightly crushed- 1/4 tb spn
5. Salt as needed
6. Oil - less than 1 tb spn
7. Spring onion / Coriander leaves  - finely chopped a bunch for seasoning (optional)

Preparation:

1. Heat a non-stick pan and add oil, reduce the heat to low/medium
2. Add Jeera / Cumin seeds saute slightly
3. Add in the masala powder and salt, give a quick stir
4.  Place the egg pieces on it, and cover and cook for a min, change side with a spatula. Continue this until all the sides are fried well.
5. Garnish with green leaves, before serving.

 Note:
You can add a pinch of garam masala at the end, for extra flavour although its optional. This can be taken as side dish for parathas or rice.

 

Quick Food – Vermicelli and Sooji upma with vegetables

I was lazy to prepare a meal for myself on a Sunday afternoon, and tried this easy dish. Just pick the available vegetables from your kitchen and prepare this. Both preparation and cooking time is less, suitable for all ages., can be eaten as breakfast or lunch or light tiffin.

Ingredients:

1. Sooji (Rava) – 100 gm or 1 small cup
2. Roasted vermicelli – equal quantity
3. Water – twice the quantity of rava and vermicelli
4. Chopped vegetables of your choice (1 cup) (carrot, bean, potato, peas, capsicum, tomato, etc)
5. Small onion  - 1 finely chopped (optional)
6. Green chillies 2-3 finely chopped
7. Ginger – small piece, finely chopped
8. Mustard seed – ½ tbl spn
9. Oil or ghee – 1 tbl spn
10. Curry leaves – optional
11. Salt as needed

Preparation:

1. Sooji and vermicelli need to be roasted, if it’s already roasted then can use it as it is, else dry roast on low heat for about 3 minutes and set aside.
2. In the same pan add the oil/ghee and do the tempering. Once the oil is hot enough add in the mustard seeds, ginger, curry leaves, followed by onion, chillies and vegetables.
3. Saute the vegetable mixture for about 3 – 5 minutes until they are half cooked. Now add in the water and mix salt. Bring it to a boil. Vegetables will get cooked in boiling water.
4. Finally add the mixture of Sooji and vermicelli, stir continuously to avoid forming lumps. Remember to cook in low flame while adding sooji.
5. Taste seasoning and add little salt if needed, sprinkle little water if you feel the mixture is dry.
6. Cover and let it set for about 5 minutes, before serving.

Note:

If you prefer yellow color add a pinch of turmeric while frying the vegetables.  If you need to garnish you may do it with chopped coriander leaves or parsley or with ginger / chilli julienne as shown in the picture.