Category: Potato Recipes

Chicken Curry – Aloo Chicken Curry – Aloo Chicken Chukka Curry

chicken aloo chukka gravy

 

Chicken Curry – Aloo Chicken Curry is the unique recipe made with chettinad aromatic spices, cooking in slow process. This is my version of cooking, eggs boiled and added to the curry.Potatoes and chicken cooked with red chillies, cumin, fennel, curry leaves, ginger garlic in onion tomato gravy. This is excellent dish to taste.

Chicken Curry – Aloo Chicken Curry – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Curry – Aloo Chicken Curry – Aloo (potato) is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.

Chicken Curry – Aloo Chicken Curry- Dim(egg) is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in fat and it contains Vitamin A, D, B2, B12, Folate, Biotin, pantothenic acid, Choline, Minerals-Phosphorus,Iodine, Selenium. It helps improve healthy skin, eyes and the nervous system and also helps in the development of all cells in the body, for healthy bones and teeth, formation of red blood cells and for energy metabolism.

Chicken Curry – Aloo Chicken Curry is great dish can go well with any rice dish, biryani, roti, naan, paratha, idli or dosa. Dim aloo chicken curry is very light recipe, less spicy dish. Dim aloo chicken curry is very easy to prepare at anytime.Perfect recipe for Bachelor’s cooking, they can have it for lunch or dinner or breakfast.Healthy and delicious dish to try.

 


Ingredients

Chicken-500gms
Garlic cloves-5
Ginger small piece-1
Shallots-15
Tomato puree-3tbsp
Turmeric-1/2 tsp
Fennel seeds-1/2 tbsp
Red Chillies-3
Salt to taste
Oil
Fresh Curry Leaves-4 Sprig

For the Grinding

Cumin seeds-1tbsp
Coriander seeds-1/2 tbsp
Red Chillies-4
Curry Leaves-1 sprig
Cinnamon-2
Cloves-4
Cardamom-2


Preparation method

  1. Dry roast all the spices for grinding and make a fine curry powder.
  2. Heat oil in a pressure cooker, add fennel seeds, curry leaves and red chillies.
  3. Add chopped ginger, garlic pieces and fry it.
  4. Add crushed shallots,cook it untill it turns to golden brown.
  5. Add salt,turmeric, ginger garlic paste,tomato puree and allow it to boil for few mins.
  6. When the oil separates, floats on the top and the gravy is thick,add the prepared curry powder and mix it well.
  7. Add the potato cubes,Chicken pieces and mix it with the masala cook for few mins.
  8. Cover it and pressure cook for 3 whistles in a slow flame.
  9. Chicken Aloo chukka curry is ready.Serve it hot with rice,roti, idli or dosa.

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Chicken Biryani Recipe – Aloo Chicken Biryani

Aloo chicken briyani

 

Chicken Biryani – Aloo Chicken Chukka Biryani recipe is my version of cooking biryani in chettinad chukka method with chicken and potatoes. This is an excellent dish and one of my favourite. Chicken and potatoes cooked with red chillies,curry leaves, ginger garlic cubes,onion and tomato gravy. Then cooked with rice in slow cooking process. The slow cooking process helps the rice to blend with chicken and the flavor of spices. Chicken aloo chukka biryani is very simple, different from normal biryani recipes and makes you to feel very light.

Chicken Biryani – Biryani is a persian word and originated from Persia brought to India by Mughal.It is one of the famous dish in Mughal Emperors.Biryani is a special rice dish that cooked with meat or vegetables.For a non-vegetarian biryani, the main ingredient is the meat—beef, chicken, goat, lamb, fish or prawn. The dish may be served with Raita, korma, curry, brinjal curry, boiled egg and salad. For a vegetarian biryani meat can be replaced by mixed vegetables.Biryani is very popular dish in South Asian cuisine.

Chicken Biryani – There are many types of biryani’s,the process of cooking makes the difference.I have done 28 types of biryani’s you can watch the recipe videos in my site.From my view there are two methods,rice and meat cooked separately with spices or rice and meat cooked together with spices.The other combination involves marination of meat.In Middle east the meat is cooked in curry,then fried and added to the biryani (Al kabsa, Carrot Rice).In North Indian method, yogurt,nuts,saffron can be used. In south Indian method yogurt,saffron, coconut, tomatoes and aromatic spices can be used. Hyderabadi Biryani from Nizam’s kitchen takes the unique position all the time.In which the marinated meat cooked with rice in slow cooking process called dum biryani.

Chicken Biryani – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Biryani – Aloo Chicken chukka biryani is the perfect dish for family gatherings and parties. Aloo Chicken Biryani can be served as the main course either for lunch or dinner. Raita, dhai chutney, korma, brinjal curry, egg and salad are served with chicken biryani as a side dish. This is an excellent dish to taste  different from the norm. Try it.

 


Ingredients

Chicken-500gms
Garlic cloves-5
Ginger small piece-1
Shallots-15
Tomato puree-3tbsp
Turmeric-1/2 tsp
Fennel seeds-1/2 tbsp
Red Chillies-3
Salt to taste
Oil
Fresh Curry Leaves-4 Sprig

For the Grinding

Cumin seeds-1tbsp
Coriander seeds-1/2 tbsp
Red Chillies-4
Curry Leaves-1 sprig
Cinnamon-2
Cloves-4
Cardamom-2


Preparation method

  1. Dry roast all the spices for grinding and make a fine curry powder.
  2. Heat oil in a pressure cooker, add fennel seeds, curry leaves and red chillies.
  3. Add chopped ginger, garlic pieces and fry it.
  4. Add crushed shallots,cook it untill it turns to golden brown.
  5. Add salt,turmeric, ginger garlic paste,tomato puree and allow it to boil for few mins.
  6. When the oil separates, floats on the top and the gravy is thick,add the prepared curry powder and mix it well.
  7. Add the potato cubes,Chicken pieces and mix it with the masala cook for few mins.
  8. Add basmatic rice, water (1:2 ratio including the gravy),chopped coriander leaves and lemon juice,mix it well.
  9. Cover it and pressure cook for 3 whistles in a slow flame.
  10. Chicken Aloo chukka biryani is ready.Serve it hot with raita, salad or brinjal curry.

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Dum Aloo Curry

Dum Aloo Curry

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Potato Fry (Podimas) – Chettinad Potato Chukka – Potato Recipes

potato chukka

 

Potato Fry – Chettinad Potato Chukka – Origin

Potato Fry – Chettinad Potato Chukka – chukka is prepared using South Indian Chettinad style. Usually chukka prepared using mutton. Mutton chukka is one of the popular dish in chettinad cuisine. I have done nearly 16 types of chukka recipes with different combinations – chicken, mutton, prawn, fish, potato, cauliflower, egg and mushroom. you can watch these recipe videos in my site. Chettinad is famous for variety of spices that are freshly ground powders or masalas. Especially for non-vegetarian foods, it is one of the spiciest most aromatic cuisine.

Potato Fry – Chettinad Potato Chukka – Spices and cooking method

Potato Fry – Chettinad Potato Chukka – The cooking method is based on South Indian chettinad cuisines.Usually the chukka prepared using mutton.This is my version of cooking, potatoes are chopped to very small sizes.Potatoes cooked with fried onion, green chillies, ginger garlic paste. The dry roasted spices powdered, added to the fry.The curry is cooked in the slow process till it is dry and roasted. it makes the potatoes very crispy and soft inside.The spices well coated with the potatoes.The texture and taste of the recipe is great.

Potato Fry – Chettinad Potato Chukka – Nutritional health benefits

Potato Fry – Chettinad Potato Chukka – The potato is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy

Potato Fry – Chettinad Potato Chukka – Serving method

Potato Fry – Chettinad Potato Chukka – is perfect dish either for lunch or dinner. Potato Chukka served as a side dish with the meal for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, sambar rice, rasam, curd rice, roti, naan, paratha, phulka, idli or dosa. Potato Chukka is must try dish that anyone can do and love it. Delicious recipe.


Ingredients

Potatoes-300gms
Salt to taste
Oil

For the Tempering / Tadka:

Cumin seeds-1tbsp
Curry leaves-3 sprig
Red Chillies-4
Ginger flakes-2tbsp
Garlic chopped-2 tbsp

For the Sauté:

Onion-2
Garlic paste-1/2 tsp.
Ginger paste-1/2 tsp
Turmeric — 1/2tsp

Spices Used for the grinding

Cumin seeds-11/2 tbsp
Red Chillies-5
Coriander seeds-2tbsp

Garnishing-optional

Fresh Coriander — 1/3 bunches


Preparation method:

  1. Dry roast the spices and make a fine powder.Keep it aside.
  2. Heat oil in a pan, add cumin seeds, curry leaves, and red chillies.
  3. Add ginger garlic flakes and onions, saute it .
  4. Add ginger garlic paste and cook it.
  5. Add the chopped potatoes and mix it well.
  6. Add turmeric salt and the curry powder.
  7. Cook it for few mins in a medium flame.
  8. When the potatoes are cooked,simmer the flame.
  9. Open the lid and cook for 5 mins, and make it dry.
  10. Garnish it with fresh coriander and serve it hot with rice or roti.

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Bhurji Aloo Gobi

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Aloo Sindhi Biryani

aloo briyani

Briyani is spicy fried rice made with basmati rice,vegetables and spices.This special briyani is from the province sindh of pakistan. This is vegetarian version of sindhi briyani with potatoes.


Ingredients

Potatoes-1/2 kg

Basmati Rice-1 Kg

Sindhi Briyani powder- 1 packet

Curd-300gms

Salt to taste

Oil/Ghee

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)


Preparation method:

  1. Heat ghee/oil in a pan, add sliced onions and fry it till turns to golden brown.
  2. Add green chillies and potato cubes and fry it to golden brown.
  3. Add curd, sindhi biryani powder, ginger garlic paste, salt and tomato puree.
  4. Cook it until oil floats on the top.
  5. Cook ¾ the basmati rice in electric cooker with the cloves, cinnamon, cardamom and bay leaves. keep it aside
  6. Take the electric cooker sprinkle oil at the bottom and add rice as a layer and add potato masala as a layer on the top. Add chopped coriander leaves. Repeat it For the 3 times.
  7. Mix saffron in warm milk and sprinkle it at the top or use orange colour and cook it.
  8. Serve it hot with raita.

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Potato Recipes – Aloo Posto – Potatoes in poppy seed paste

aloo posto
 

Aloo Posto – Origin

Potato Recipes – Aloo Posto (Potato cooked in poppy seed paste) is a delicious & popular Bengali recipe generally eaten as a dry accompaniment with a meal of steamed rice and daal.Posto( poppy seeds) is essential to Bengali household, variety of dishes can be made with the combination of chicken,meat,egg and vegetables.

Aloo Posto – Spices and cooking method

Potato Recipes – Aloo Posto – is prepared by Bengali method of cooking.The potatoes are half boiled and added to the poppy seed paste with spices and cooked in slow process. The texture of the recipe is similar to South Indian Korma, which is prepared using coconut. But tastes very different and great.

Aloo Posto – Nutritional health benefits

Potato Recipes – Aloo Posto -potato is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.

Potato Recipes – Aloo Posto – Poppy seeds are highly nutritious,Poppy seeds are used around the world in various cuisines.Poppy seeds are a potential source of anti-cancer drugs.In Indian traditional medicine (Ayurveda), soaked poppy seeds are ground into a fine paste with milk and applied on the skin as a moisturizer.This can be applied on hair for healthy and shiny.The poppy seed is mentioned in ancient medical.the Egyptian used poppy seed as a sedative.The Sumerians used as remedy to aid sleeping, promote fertility and wealth.

Aloo Posto – Serving method

Potato Recipes – Aloo Posto is a dish that is eaten all season but especially during summer,it cools your body and gives freshness. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep. It is a delicious dish to eat but very simple and easy to prepare. Aloo posto is a great dish to have with roti, phulka, naan,paratha and rice.Aloo posto can be served either for breakfast or lunch or dinner. Aloo posto is healthy recommended dish.

 


Ingredients

Potato-300gms
Red Chillies-2
Cumin seeds-1 pinch(optional)
Onion-1
Ginger Garlic Paste-1 tbsp
Poppy seed paste-1 cup
Turmeric powder-1/2 tsp
Salt
Oil


Preparation method:

  1. Soak the poppy seeds overnight and make a fine paste.
  2. Heat oil in a pan, add red chillies and cumin seeds.
  3. Add the chopped onions and saute it.
  4. Add salt and turmeric powder and cook for few mins.
  5. Add ginger garlic paste and saute it.
  6. Add the poppy seed paste and stir it well.
  7. Once it starts boiling, add half boiled, cubed potatoes and mix it well.
  8. Allow it to cook for 12 mins in a medium flame.
  9. Garnish it with corianderleaves and serve it hot with rice or roti.

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Potato Peas Stir Fry

aloo mutter


Ingredients:

Potato-500gms

Peas-250 gms

Turmeric-1/2 tsp

Hing-1/2 tsp

Green chillies-2

Salt to taste

Oil

 For the tadka:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves


Preparation method:

  1. Boil the potatoes in the hot water with the salt for 12 mins and filter it.
  2. Peel the potatoes and cut into cubes.
  3. Heat oil in a pan add tempering spice and sauté it.
  4. Once they splutter, add chopped green chillies, turmeric, hing and salt.
  5. Fry it for 2 mins in medium flame.
  6. Add potato cubes and stir it well.
  7. Add the fresh peas and cover it cook for 5 mins in medium flame.
  8. Dry roast it for few mins in low flame.
  9. Garnish it with the coriander leaves.
  10. Serve it hot with roti or rice.

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Murgh Musallam Potato Curry

Murg Musallam Potato Curry
Potato recipes – Murgh Musallam recipe is the origin of lahori cuisine, from the Mughlai style of cooking. Mughlai recipes are high standard food recipes with richness in its texture and taste.In Murgh Musallam recipe a whole chicken stuffed with rich spices,cooked and served with less gravy. Murgh Musallam potato curry is my version of cooking for vegetarians .I prefer medium size potato pieces in more gravy. Murgh Musallam potato curry needs lot of preparation and more time. Potato pieces are half boiled and cooked with shallots, yogurt, almonds paste mixture. I prefer shallots than onion which gives juicy taste and healthy too.

Potato recipes – Murgh Musallam potato curry is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.

Potato Recipes – Murgh Musallam – potato curry is the great dish for family gatherings, parties or an occasion with family and friends. Murgh Musallam potato curry can be served as a main course for lunch or dinner with rice or roti, naan, phulka or paratha. Murgh Musallam potato curry can go well with south indian idli or dosa.


Ingredients:

Potato -500 gms
Yogurt-250 gm
Salt to taste
Oil/ghee

 For the Tempering / Tadka:

Cinnamon-2
Cloves-4
Bay leaves-2
Cardamom-2
Black cardamom-2
Cumin seeds-1/2 tsp

For the Sauté:

Shallots-20
Green chillies-2 medium
Garlic-6 cloves -1/2 tsp. paste
Ginger -2 inch cube-1/2 tsp. paste

Garnishing

Fresh Coriander – 1/3 bunches

Spices For the Coconut Paste:

Red Chillies – 8
Coriander seeds -5 tbsp
Coconut-1/2
Almonds- 15
Poppy seeds-5 tbsp


Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste with the coconut.
  3. Heat oil in a pan, cumin seeds, add cloves, cardamom, cinnamon and bay leaves.
  4. Add chopped shallots, green chillies and sauté it
  5. Add ginger garlic paste and fry it.
  6. Add the ground paste and salt, cook it for few minutes.
  7. When the oil floats on the top, add the half boiled potato pieces,yogurt and mix it well
  8. Cover it and pressure cook it for 3 whistles in a low flame.
  9. Garnish with fresh coriander and serve it hot with rice or roti.

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