"CHETTINADU POTATO FRY"

Hi everyone.... How r u....? first of all my hearty new year wishes to u alll..... been off for so many months.. feeling very bad about it.... 

Ok now let me start... one day as i was sitting thinking wat to cook... i saw this receipe in one of the tamil channels " MEGA TV" in the program "pengal.com". the actual receipe called for vallaka, as i not have tat vege i substituted with potato which became super duper hit..... so thought to share this with u alll....

Ingridients

1. Potato : 6 - 7 (medium size)

2. Garlic : 10 cloves

3. Mustard seeds : 1 tsp

4. Urad dal : 1 tspn

5. Sombu (fennel seeds) : 2 tbspn

6. Red chilli powder : 2 tspn( if u like less hot u can reduce it to 1 tspn. i used 1 tspn of  colour red
 chilli powder and karam red chilli powder)

7. Turmeric powder : a pinch 

8. Salt : 1 tspn ( u can add less or more as per ur taste)

9. Oil : 2 tbspn

Preparation to do before starting : 
    

Cut the potatoes into thin long strips                                                                                                                                                                            

                                                                                                                                                                    Then half boil it with a pinch of salt

Next mix red chilli powder and salt in a cup

To it add water and mix it well...

The mixture should not be very thick.....it should be like this.. pouring consistency.

Procedure
1. Heat oil in a khadai.

2. To it add  mustard seeds and urad dal.

3. When it splutters add sombu (fennel seeds).

4. When it is slightly brown, add the crushed garlic.

5. When the garlic is fried a little add the prepared chilli and salt mixture.

  
6. Let it fry for one minute, it will start to boil.

7. Now add the boiled and strained potatoes.

8. Mix well till the masala is mixed with the potatoes.

9.Now bring the flame to medium heat and keep frying. U will see all the water gone and the masala will stick to the potatoes.

10. Now sim the gas and keep stirring in intervals for 20 to 25 mins or till the potatoes r soft n fried.

11.Chettinadu potato fry is ready... serve it with hot rice and ghee.

Note : U can also deep fry the potatoes and add instead of half boiling it.. If u r  deep frying then dont make the red chilli powder and salt mixture too thin. Reduce little water and make it a thick paste..


Hope u all enjoyed it... if there is some mistake pls let me know so tat i can change in future.






With regards,
Neethu .

"PADHIR PAENI"

This is my first post in this blog world.. So i thought y not start with a sweet dish.. I wanted to post it for diwali itself but as there was some problem with my blog i couldnt post it...  So let me start...

Ingredients:
1. Maida : 2 1/2 cups
2. Chiroti rawa or bombay rawa : 3 tbspn 
3. Powdered sugar : 5 tbspn
4. Ghee : 3 tbspn ( melt it and should be hot)
5. Salt : 1 tspn
6. Water : 1/2 cup or more to make dough
7. Soda : 1/2 tspn
8. Oil : required for deep fry.


For  applying in the middle:
1. Rice flour : 1 cup
2. Ghee : 1 cup ( ghee should be in rawa  form not watery)


For garnishing:
1. Powdered sugar : 2 to 3 cups
2. Elachi powder : 1 tspn.


Procedure:
1. take maida, chiroti rawa, powdered sugar, soda, salt in a bowl, and add melted ghee to it and mix it well....... 

2. Now add water and make a soft n stiff dough ... Cover it with a wet cloth n rest for 15 to 20 min....

3. After  that make small balls and roll it into chappathis.. Now make two more chappathis...

4.Now take a chappathi and apply ghee and sprinkle some rice powder on it...

5.Place on that one more chappathi n repeat the same as said on step 4... do the same for the 3rd chappathi also.... After this roll this chappathi....

6. Now cut this into small pieces.....

7.Rroll this pieces into small puris

8. Now heat oil and deep fry these puris

9. Take the puris out of oil wen it is golden brown...

10. In a plate add the mix of powdered sugar and elachi powder....

11. Now add the puris to the powdered sugar and turn it front back so tat the powdered sugar is coated on both the sides...( the puris shouldt not be too hot or too cold cause if it is too hot then the sugar wil start melt... and if it is too cold it wil mot stick.. it should mild hot...)

now "PADHIR PAENI" is ready to eat..... U can eat it as such or can have it with milk... I tastes really good... 

As this is my first post i request u to bear all the mistakes and for sure comment on it as i wil make sure it wil not be done again.....




Yours,
neethu @ srilakshmi