This is a guest post by my husband!! He agreed to do a post for me! I'm proud to introduce my husband Arun to you all!
- Beulah
“How will it be if Mr.Fullscoops cooks one dish for a day? And
then post the recipe in my site?” asked my wife.
First reaction of mine was: "No way".
But then I realized, you
can’t say No to Mrs.Fullscoops who does the toughest job of managing our two
little Jr. Fullscoops (toddlers) and still keeps her passion alive with her
blogging.
I said ‘Ok’ and I was avoiding doing that for a long
time. Then one Saturday, I decided to fulfill my promise. I was looking for a simple recipe which I love. (My exposure
to cooking was limited to my bachelor days in UK, where I had to cook to have a
decent South Indian meal. Though I was in UK, my stomach always wanted only
sambar/rasam/tamarind rice. So I had to learn by experimenting at cooking). With the available vegetables at home, my eyes were stuck on potatoes which has been one of the best companion to my rice dishes of those days.
In order to refresh my memory on how I made it, I sought
the help of my cooking coach- my mother (she is super fast and super efficient
at cooking – “tasty dishes in shortest time” – that’s her motto). After
consultation with my coach, took my ingredients and did what I call “Potato Fry”
or in Tamil “Urulaikizhangu Varuval”.
I really didn't want to fail as I often boast that I cook well! Fortunately by God’s
grace, it came off really well! The FullScoops family had it with tamarind rice that happy
afternoon and we lived happily ever after… haha :)
- Potatoes – 5
- Onion – 1 large
- Fennel seeds – 1 tsp
- Curry leaves – few
- Oil – 1 tbsp
- Sambar powder – 3 tbsp
- Salt – to taste
Method
1.
Pressure cook the potatoes for 3-4 whistles. It
should be cooked but not mushy. Chop them into small pieces.
2.
In a bowl, add the potatoes, sambar powder and
salt and mix well. Set aside.
3.
In a pan, add oil and fennel seeds and curry
leaves.
4.
Add the onions and saute until the onions become
translucent.
5.
Add the masala coated potatoes and mix well.
6.
Keep stirring in low or medium flame for about
8-10 minutes until it all blends well and the potato turns golden in color.
Notes
1.
If you don’t have sambar powder or don’t want to
use sambar powder, add red chilli powder or any masala of your choice. Or even
a mix of many masalas.
2.
Using non stick pan helps as you need less oil
and the potatoes and masala won’t get stuck to the pan.
3.
But using an iron kadai, gives a better roasted
potatoes
4.
If you’re not using a non stick pan and if you
find the potatoes sticking to the pan, add a little more oil and keep stirring.
Until next promise to be fulfilled,
(Mr. Fullscoops)
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