Poori kilangu/ Potato Masala

You will need:

• 3 big potatoes
• 1 big onion
• 5 garlic pods (chopped finely)
  
• 1 tbsp chopped ginger
• 1 tsp turmeric powder
• 5 to 8 green chillies( according to ur spice level)
• 4 bacon strips( cut into small pieces).. optional
• salt per taste
  

For seasoning

• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp urad dal
• few curry leaves
• few coriander leaves( finely chopped)
• 3 tbsp oil/ ghee
  

Procedure:

Step 1:

Chop onions, garlic, ginger, green chilli  and keep it aside.
Cut the bacons and keep it aside

Step 2:

Chop potatoes and boil it in the water till it become soft. Or pressure cook the potato untill it becomes soft. 

Step 3:

 Heat 1 tbsp oil a pan and crisp the bacon pieces. this will take 2 to 5 mins. Once the bacon is crisped, take it out and keep it aside.

Step 4:

In the same oil add another 2 tbsp oil also and allow it to heat. Add the mustard seeds, cumin seeds, urad dal, curry leaves. Now add chopped onions along with ginger, garlic and green chilli and saute it till the onions get translucent.

Step 5:

Now add the turmeric powder and saute it for a min. Add the salt

Step 6:

In the mean time strain the cooked potatoes. Now add the onion mixture and bacon crisp to the cooked potatoes and mash it. Check for salt. Enjoy with poori, roti.

Hint:

You can use this masala to make masala dosa too.. yummy yummy

Poori

You will need:

• 2 cups chapathi flour
• ¼ cup sooji/ rava
  
• 2 tbsp ghee/ oil
• salt for taste
• water to knead the dough.. just like chapathi dough
• 2 cups oil for deep frying
  

Procedure:

Mix  chapathi flour, rava, salt and water together to get a soft dough. then add 2 tbsp ghee/ oil and knead the dough for 2 more mins and keep it aside. Let the dough rest for 30 minutes to 45 minutes.


Make small balls as of golf ball size. Flatten each ball using the rolling pin. Using rolling pin just flatten it to a thickness of credit card.

Heat oil in a pan. when its super hot add poori and immediately flicker the hot oil over the top pf poori with spatula, so that it will swell up like ball. This take only few seconds. Flip the poori and cook the next side to get golden brown color.


Serve it hot with and veg or non veg side dishes. I love to eat with potato masala. Will upload the recipe soon..

Paneer Potato Masala

You will need:

• 2 red onion or 1 big yellow onion
• 1 tomato or 3 tbsp canned crushed tomatoes
• 2 potatoes (cut into bite size pieces)
  
• 10 to 15 fried paneer pieces
  
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp cumin powder
• ½ tsp black pepper powder
  
• salt for taste

For tempering:

• 1 tsp cumin seeds
• ½ tsp mustard seeds
• ½ tsp fennel seeds
  
• 1 tsp urad dal
• 1 tsp channa dal
• 1 red chilli
• 5 curry leaves
• 3 tbsp oil

Procedure:

Step 1:

Heat a non stick pan and add some oil. When the oil is hot add mustard seeds, cumin seeds, fennel seeds, channa dal, red chillies, curry leaves and the urad dal one after other.

Step 2:

Add chopped onions and saute it for 3 mins in high flame till it become light brown color. Now add the potato, chilli powder, coriander powder, cumin powder, pepper, garam masala powder and close the lid for 2 mins. Add the tomato paste at this time. Now add ½ cup of water along with salt and cover it with a lid for 3 more mins till the potato is half cooked.

Step 3:

Now add the fried paneer pieces and cook it till its full cooked. It will take less than 10 mins. You can add water if it started sticking at the bottom of the pan. To get semi gravy form, you have to allow the water to evaporate by not closing the lid.
 


To get more gravy you can add ½ cup of coconut milk at the end.

Yummy potato paneer gravy is ready to serve. Serve with chapathi

Tips:

You can also add chopped mushroom into this gravy.