Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

Search This Blog

Monday, January 10, 2011

White Potato Curry

Recipe No: 165
This is a dish that I happened to taste at one of my friend’s house, when we went there  for dinner. The spread was spectacular with Appam, Mutton Curry, Chicken Biriyani etc: But without screaming its presence there sat a white Potato curry at the end of the table. In between all those non vegetarian extravaganza this humble Potato Curry left unnoticed until I licked a bit of it. To my surprise it was bold in flavor, and very easy to make.
Ingredients                                            Serves 4
  • Potato cut into big cubes.……2 big (approximately 2 heaping cups)
  • Oil…………………………………..2 Tablespoons
  • Whole Spices crushed well….3 Cardamom, 6 Cloves, 1 small Cinnamon piece
  • Onion sliced thin……….………1/2 Cup
  • Ginger chopped……….………..1  Tablespoon
  • Indian Green Chilly slit………5-8 (depending on your taste)
  • Curry Leaves…………………….3 Sprigs
  • Thin Coconut Milk…….………1 ½ Cups
  • Thick Coconut Milk…...………1 Cup
  • Garam Masala Powder..………1/2 Teaspoon
  • Vinegar…………………………….3/4 Teaspoon
  • Salt as needed
Method of Preparation
  1. Heat Oil in a pan on medium high heat and fry crushed whole Spices till fragrant.
  2. Add Onion, Green Chilly, Ginger and Curry Leaves; saute till the Onion is translucent. (Let it become translucent really good, otherwise the Curry will be slightly sweet.)   
  3. Add Potato, thin Coconut Milk and Salt; cover the pan and let it cook till the Potatoes are soft. (Let the gravy reduce a bit, as we are adding Thick Coconut milk)
  4. Add Thick Coconut Milk, Vinegar and Garam Masala Powder; mix well and let it start to boil.
  5. Tear some Curry Leaves on top; switch off the stove, cover the pan and let it sit for 15 minutes before serving.
  6. Serve warm with Palappam (Kerala laced Pancakes) or Bread.    
Notes:
  • Don’t leave the Curry Leaves out, as it adds a lot of flavor.
  • Don’t forget to crush the whole Spices really good.
  • Don’t brown the Onions while sauteing or the Curry will lose its white color; at the same time do saute it good or the Curry will be slightly on the sweet side.
  • If the Curry is thin for you, mash one or two Potatoes, but take into consideration that the gravy will thicken as it sits.
 





Make it, enjoy the deliciousness and 
serve it to your family with love…

0 comments:

Post a Comment