Potato Wedges

This is a new recipe which I have tried. When I experimented this recipe for the first time, it doesn't came out well. So for the second time I made some changes and tried, It came out well with crispy, spicy and with a nice colour. I didnt add any food colour for this. It looks Yummy. Even my parents also liked these Potato Wedges very much and I would like to share my new experimented recipe with you all.

Ingredients:

• Potato - 2 nos large
• All purpose flour - 2 tbsp
• Corn flour - 2 tbsp
• Rice flour - 1 tbsp
• Chilli Powder - 2 tbsp
• Jeera/Cumin Powder - 1 tbsp
• Chaat Masala Powder - 1 tbsp
• Pepper Powder - 2 tsp
• Dried Chilli flakes - 2 tsp
• Dried Mixed Herbs - 2 tbsp
• Salt as per taste
• Oil for deep frying

Method:

Wash the Potatoes nicely in water. Cut it lengthwise. It should be thick. Cook the potatoes adding some water. The potatoes should be half cooked. (Do not cook completely)

Drain it using a drain vessel and wipe it with kitchen towel. Keep it aside.

• Now let's prepare the spice mix. Take a bowl add all purpose flour, corn flour, and all the spice powders, chilli flakes and herbs and salt. 
• Mix well with water. The consistency should be lighter and not dense. 
• Add Oil in a frying pan and let it get heated nicely. 
• Dip the Potatoes and make it coat completely with the spicy mix and immediately drop into the frying Pan. 
• Fry in a medium flame. 
• As the Potatoes are already half cooked, do not Over fry. 

Slightly flip the potatoes, drain the excess oil using the laddle and collect it in a plate containing kitchen tissues. Now the Potato wedges looks crispy and can be served hot with Tomato Sauce or any other sweet sauce.

Notes :

While mixing this spice powder, a large quantity of the spice powder was left over. So I transferred it to an airtight container and kept in fridge. It holds good for about 2 months. So you can also follow this method before mixing the spice powder with water. You can prepare Potato wedges Whenever u think of it.

• I used Mexican Herbs. U can use any dried mixed herbs(Available in all Departmental Stores).
• Over frying the potato wedges may result in lose of colour and the herbs get burnt. 
• I Used Kashmiri Red chilli powder and not any other food colours.

Coconut free Potato Kurma

This is my mother-in-law's recipe. I like this kurma as much as I love potato. The special thing about this recipe is it is prepared without coconut. This kurma is suitable for people who prepare dishes without coconut.

Ingredients:

• Potato medium size - 2
• Big Onion - 1 
• Mustard - to splutter
• Curry leaves - 1 sprig
• water - 2 cups
• Coriander leaves - For Garnishing
• Oil - 2 tsp

To Grind:

• Small Onion -  6 nos
• Tomato - 1 samll size
• Garlic pods - 3 nos
• Red Chilli - 2 nos
• coriander seeds - 1 tsp
• Cumin/Jeera - 1 tsp
• Turmeric - 1/4 tsp

Preparation:

Wash Potatoes, cut into pieces (so that it is cooked quickly) and cook for about 4 whistles. In the mean time we can prepare for masala.


     Click the Image and zoom you will get clear stepwise pictures

Grind all the Ingrediends under grind and keep it aside. 

By this time the potatoes are cooked well. Peel off the skin, smash lightly by your hand(if it is over smashed it becomes like podimas) and add some water to it, till floating level.

Take a Pan. Add oil, mustard curry leaves, onion and the grinded masala. Fry for 2 mins. 

Add some water to it and let it boil for 2 mins. Then add the cooked potatoes and salt along with this mixture, close the lid, let it cook for about 5 mins.

Check for the consistency of the kurma. It should not be too much diluted. It should be little thick. Finally garnish with coriander leaves.

Now Coconut free Potato Kurma is ready. It goes well with Idly, Dosa and even for chappathis.