Saturday, April 21, 2007
I was at a loss about what to do and the lunch hour was coming closer. I wanted to make a very light, easy to cook potato dish and wanted something that takes little time to cook. And suddenly I remembered a dish that my aunt used to make; a native dish with chillies and fresh coconut. That was it! So I made it today and it was an instant hit.
Potatoes : 250 gm; Fresh Grated Coconut : 150-200 gm;
Green Chillies : 5-6 no; Garlic Cloves : 4-5 no; Ginger : 1 inch;
Turmeric Powder (haldi) : 1/2 Tsp; Onion : 1 no; Oil as required;
Salt to taste; Juice of half a lime; Chopped Coriander : 1Tb.
Boil potatoes till done and cut into cubes. Finely chop the onion. Make a paste of coconut, chilli, garlic, ginger and turmeric.
In hot oil, saute the onion till translucent. Now add the potatoes, the paste, salt and lime juice and let it cook on low heat for 5-7 minutes. Garnish with chopped coriander.
P.S. Those who are interested can use Kokum(Cocum) instead of the lime juice.
Paneer ( Cottage Cheese ) : 500 Gm; Curd : 250 Gm;
Ginger :1 inch; Garlic : 4-5 cloves; Green Chillies : 3-4 no;
Red Chilli Powder : 1 Tsp; Garam Masala Powder : 1/2 Tsp;
Processed Cheese Grated(optional) : 1 Tb; Chaat Masala : 1 Tsp.
Onion (big) : 1 no; Tomato (big) : 1 no; Capsicum (big) : 1 no.
Hang the curd in a muslin cloth till all the water is gone and you get Hung Curd ( the consistency should be like cream cheese). Make a paste of the ginger, garlic and green chilli. Cut the paneer, Onion,tomato and capsicum into cubes.
Cream the processed cheese and add the hung curd. Now add the paste, red chilli powder and garam masala powder and mix well. Now add the paneer and veg cubes and keep refrigerated for a few hours (overnight is better). Take a slim, wooden skewer and skewer the cubes of onion, paneer, capsicum and tomato, in that order. Take three sets on each skewer. Grill them on a charcoal or gas grill till done, basting with a little vegetable oil as required. It takes about 3-5 minutes for one tikka. Sprinkle chaat masala on top and serve.