Alu 65

Ingredient

: potatoes, ginger-garlic paste, garam masala, chilli powder, tandoori color, salt, lime juice, corn flour, ajinomotto, chillies, curry leaves.

Description

: Easy instructions to prepare Andhra style Alu 65

Nutrition

: Alu 65

Potassium, Sodium, Vitamin A, Calcium, Magnesium, Vitamin K, Vitamin C, Thiamin, Iron.

Ingredients

: Alu 65

potatoes-5

ginger-garlic paste-1tbsp

garam masala-1tbsp

chilli powder-1tbsp

tandoori color-pinch

salt to taste

lime juice-1tbsp

corn flour-20g

ajinomotto-pinch

chillies-6

curry leaves-few

Instructions

: Alu 65

• Take the potatoes and Boil it for 5 minutes. Then cut them into cubes and keep aside.
• And Now take a bowl and put cornflour and mix ginger-garlic paste, chilli powder, garam masala, salt, tandoori color, ajinomotto, lime juice, then put the potatoes also in the mixture.
• Take a vessel and put the oil and fry the potatoes as pakodi till it gets brown.
• later in the fry pan splutter chillies ,curry leaves and finally mix the fried potatoes lastly and remove from the pan.

herb rice with baby potatoes and carrots

a quick fix meal is what i cook these days. and this recipe of herb rice is one of those. its not an indian recipe. its again an european style recipe where i have used the vegetables i had i.e carrots and baby potatoes and fresh herbs – dill, basil, parsley.
i always experiment with different herbs in my cooking and touch wood have always come out with good results. i suggest the readers of this recipe to experiment with different herbs whilst cooking any rice, pasta or salad recipes. for this recipe too you could come up with your own choice of herbs. its better to use fresh herbs than dry herbs. but if you do not have fresh herbs than you could make the recipe with dry herbs.
you could either cook rice or use leftover rice for this recipe. you could also add your own combination of vegetables like mushrooms, broccoli, green beans, cauliflower, cabbage etc.
the herb rice recipe is simple and not at all spicy. to make it spicy you could add a dash of paprika or tobasco sauce.
this recipe does not have step by step pictures like my earlies recipe posts. hence less work for me
ingredients:

• 2 cups cooked rice
• 12-15 baby potatoes
• 3-4 carrots, chopped
• ¾ cup chopped dill leaves
• ¾ cup chopped parsley leaves
• ¾ cup chopped basil leaves
• 2 scallions, chopped
• 1/2 tsp white or black pepper
• 2 tbsp extra virgin olive oil
• salt

method:

1. rinse the baby potatoes in running water. no need to peel the skin of the baby potatoes.
2. steam or boil them in water till they are completely cooked. once cooked drain the baby potatoes and keep aside.
3. in a pan heat the olive oil, add the chopped scallions. reserve the greens for garnishing.
4. stir fry the scallions for 2-3 minutes.
5. add the carrots and stir fry for 5 minutes.
6. now add the cooked baby potatoes, all the herbs and pepper and fry for a minute.
7. finally add the rice and mix the rice well with the herbs and veggies.
8. add salt and stir fry the rice for 2-3 minutes.
9. garnish with the scallion greens.
10. serve the herb rice with vegetable salad and pickled olives.

below is the printable version:
 

herb rice

 

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

• 2 cups cooked rice
• 12-15 baby potatoes
• 3-4 carrots, chopped
• cup chopped dill leaves
• cup chopped parsley leaves
• cup chopped basil leaves
• 2 scallions, chopped
• 1/2 tsp white or black pepper
• 2 tbsp extra virgin olive oil
• salt

Instructions

1. rinse the baby potatoes in running water. no need to peel the skin of the baby potatoes.
2. steam or boil them in water till they are completely cooked. once cooked drain the baby potatoes and keep aside.
3. in a pan heat the olive oil, add the chopped scallions. reserve the greens for garnishing.
4. stir fry the scallions for 2-3 minutes.
5. add the carrots and stir fry for 5 minutes.
6. now add the cooked baby potatoes, all the herbs and pepper and fry for a minute.
7. finally add the rice and mix the rice well with the herbs and veggies.
8. add salt and stir fry the rice for 2-3 minutes.
9. garnish with the scallion greens.
10. serve the herb rice with vegetable salad and pickled olives or capers.

Tomato Thokku

Tomato Thokku

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving Size: 2-3

Ingredients

• 3 ripe red tomatoes
• 1 tsp tamarind – seeds removed ( you could use tamarind paste)
• 1/2 inch chopped ginger
• 1 tsp urad dal
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 red chili
• 10-12 curry leaves chopped or whole
• 1/2 tsp turmeric powder
• 1/4 tsp chili powder ( I used less amount, use more if you want the thokku to be spicy)
• a pinch of asafoetida
• 2 tbsp oil
• salt

Instructions

1. In a blender, puree the tomatoes with tamarind.
2. In a pan, heat oil. Add the mustard seeds, cumin seeds and urad dal. Fry till they sizzle and pop.
3. Now add chopped ginger and fry till the raw smell of the ginger disappears.
4. Add the curry leaves and red chili. Fry for a few seconds.
5. Add turmeric powder, hing and red chili powder. Fry for 1-2 second.
6. All the frying should be done on a low flame, so that the spices do not get burnt.
7. Mix in the tomato-tamarind paste.
8. Stir the mixture well. Season with salt.
9. Simmer on a low flame for 5 minutes.
10. Once cooled, store in a clean, dry, airtight jar.
11. The thokku can be kept in the refrigerator and stored for 4-5 days.

Onion Tomato Uthappam Recipe

Onion Tomato Uthappam Recipe: How to make Onion Tomato Uthappam Recipe

Ingredients

• 2 cups dosa batter
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1 green chili finely chopped
• 1/2 cup finely chopped coriander leaves (optional)
• ghee or butter
• pav bhaji masala or sambhar masala (optional)

Instructions

1. First make dosa batter. You can read this link for making the dosa batter: How to make Dosa Batter
2. You could also use leftover dosa batter.
3. Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.
4. Heat a griddle or non stick tava. Take 1 ladle of uthappam batter and spread it in a circle on the tava similar to the way you would make a dosa. Only the quantity of batter will be more than what you would normally use for a dosa.
5. The uthappam should be thick.
6. Top the uthappam with the onion, tomatoes and chili mixture.
7. Sprinkle pav bhaji masala or sambhar masala on top of the veggies and utthapam.
8. Add some ghee or butter on the sides and top of the uthappam.
9. Turn the uthhapam when the base is cooked.
10. Apply some ghee/butter on the cooked side.
11. The onion tomato side is getting cooked now. Flip when this side also gets cooked.
12. Flip again if you see the first side is not cooked or browned.
13. When the uthappams are crisp and cooked on both sides, then serve the uthappams hot with hot sambhar and coconut chutney. You could also serve it with curd chutney or simple sweetened or plain curd.
14. Serve hot.

 

 

 

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Onion Tomato Uthappam Recipe and Plain Uthappam Recipe are my mom’s favorite recipes. Instead of regular dosas she likes to make Uthappams for herself.
Personally, I like both Uthappams and Dosas. The difference between Uthappams and Dosas is that Uthappams are slightly thicker than Dosas.
There are different varieties of Uthappams like: Onion Tomato Uthappams, Onion Uthappams, Tomato Uthappams, Cheese Uthappams, Masala Utthappams, Mix Veg Uthappams, Butter Uthappams etc. Like Dosas, Uthappams also are served with coconut chutney and sambhar.


To make Onion Tomato Uthappams you will need:

• 2 cups dosa batter
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1 green chili finely chopped
• 1/2 cup finely chopped coriander leaves (optional)
• ghee or butter
• pav bhaji masala or sambhar masala (optional)

How to make Onion Tomato Uthappams:

• First make dosa batter. You can read this link for making the dosa batter: How to make Dosa Batter
• You could also use leftover dosa batter.
• Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.
• Heat a griddle or non stick tava. Take 1 ladle of  uthappam batter and spread it in a circle on the tava similar to the way you would make a dosa. Only the quantity of batter will be more than what you would normally use for a dosa.
• The uthappam should be thick.
• Top the uthappam with the onion, tomatoes and chili mixture.
• I did not use coriander leaves as my hubby does not like coriander leaves.
• Sprinkle pav bhaji masala or sambhar masala on top of the veggies and utthapam.
• Add some ghee or butter on the sides and top of the uthappam.

• Turn the uthhapam when the base is cooked.

• Apply some ghee/butter on the cooked side.
• The onion tomato side is getting cooked now. Flip when this side also gets cooked.
• Flip again if you see the first side is not cooked or browned.
• When the uthappams are crisp and cooked on both sides, then serve the uthappams hot with hot sambhar and coconut chutney. You could also serve it with curd chutney or simple sweetened or plain curd.
• I had no coconut chutney and sambhar, so i served it with tomato sauce.

Note:

• Cook on a low to medium flame. Utthapams take a little more time to cook than dosas, as they are thick.
• I have had uthapams in a couple of restaurants where the outside was crisp and cooked but the inside of the uthappams were not cooked. I could literally taste the batter. You don’t want your uthappams to taste like this. So avoid cooking on a high flame.
• You could also use oil instead of butter or ghee. But the uthappams taste better when made with ghee or butter.

 

Masala Sandwich

Ingredients

10 slices brown bread, lightly buttered
5 tsp tomato ketchup

For the potato filling2 boiled potatoes
1 tsp cumin seeds (jeera)
3 chopped green chillies
3/4 cup boiled and mashed green peas
3 tsp dried mango powder (amchur)
1 tbsp chopped coriander (dhania)
1/2 tsp nigella seeds (kalonji)
1 tsp oil
salt to taste

For garnishing grated carrots
finely chopped lettuce leaves

Method
For the potato filling

1. Cut the potatoes into very small pieces.
2. Heat the oil and fry the cumin seeds until they turn brown.
3. Add the green chillies and fry again for a while.
4. Add the remaining ingredients and mix well. Allow the mixture to cool a little.
5. Divide the mixture into 5 equal portions. Keep aside.

How to proceed

1. Cut each brown bread slice into a round.
2. Apply butter on one side of 5 bread rounds and tomato ketchup on one side of remaining 5 bread rounds.
3. Put the potato filling on the buttered side of each bread round.
4. Sprinkle grated carrots and lettuce on side of another bread round.
5. Cover with the bread rounds (with the tomato ketchup side on the inside) to make the sandwiches
6. Serve immediately.CE : 

Tomato Cucumber Sandwich

 
 
 

Ingredients

• 8 slices of brown or white sandwich bread / or 1 sandwich loaf cut into slices
• 1 tomato
• 1 medium size cucumber
• 1 tbsp freshly crushed black pepper or pepper powder
• salted butter
• salt (optional)

Instructions

1. Finely slice the cucumber and tomatoes
2. Trim the edges of the bread.
3. Apply butter evenly on the breads and keep aside. Apply a slightly thick layer of butter on the bread, if you are making the sandwiches for picnics, tiffin or travel.
4. Arrange firstly 4 slices of tomato on the buttered bread. Then arrange another layer of 4 cucumber slices.
5. Sprinkle 1/4 tsp of pepper powder or freshly ground pepper on the sandwich.
6. Season with salt. This is optional as we are using salted butter. However, if you are making this sandwiches to take during travel, picnic or for your child’s tiffin box, then avoid salt. As the tomatoes and cucumber will release water due to the presence of salt and thus the sandwiches will become soggy and moist.
7. Cover with another slice of buttered bread.
8. Cut the tomato cucumber sandwich diagonally into 2 or 4 parts.
9. Serve with potato wafers and tomato sauce.
10. If making for tiffin box, then wrap the sandwiches in a cling film or aluminium foil and place keep it in the tiffin box.

Rye French Toast

Ingredients:

• 2 eggs
• 4 slices of bread
• About 1/8th cup of milk
• Sugar to taste
• Cooking Oil / Butter

Recipe Description:

1. Beat eggs in large bowl (bigger than the size of the bread)
2. Add about 1/8th packet of  milk to the mixture.
3. Add sugar to taste and beat again(use fork for simplicity) Add cinnamon (optional)
4. Spread the mixture throughout the bowl.
5. Meanwhile, add some butter to a large frying pan and heat on medium heat
6. Soak the rye bread in the mixture use a spatula to place the egg-soaked bread slices into the pan and let it cook
7. Then flip it over and cook for few minutes until golden
8. Serve with tomato sauce or your favourite sauce.

Check out more recipes at www.pikachakula.com

Bird in a Nest

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Bird in a Nest

Also called Toad in a Hole or Egg in a Basket, there’s something reminiscent of childhood about this dish. Simply cut a hole in a piece of whole-wheat bread, place the slice into a slick of olive oil on a hot skillet, and crack an egg in the center. Flip when the first side turns golden.