Chilakada Dumpa Pulusu ~ Sweet Potato Stew

Credits:

http://swapnasridhar.blogspot.in/

deepann.wordpress.com

Popular in most parts of coastal Andhra Pradesh, this delicacy is a favourite among most of the locals. Sweet potato is simmered in a beautiful amalgamation of spices like fenugreek, cumin, coriander, chilies, jaggery and tamarind extract to yield a soft, creamy, melt in the mouth texture with a burst of sweet and tangy flavors. The flavorful stew with warm rice makes for a delectable, comforting meal.

Ingredients:

• Sweet Potatoes  - 1
• Tamarind Pulp / Paste - 1/4 to 1/2 cup
• Onion - 1 medium sized
• Green Chilly - 3
• Grated Jagery - 4 tbsp
• Red Chilly Powder - 1 tsp
• Fenugreek leaves - few chopped (can also substitute with fenugreek powder)
• Curry leaves - 1 spring
• Water - 1 1/2 cup
• Salt to taste
• Oil - 2 tsp

Method:

1.First Wash the sweet potato and cut into round or cubes.chop the onions and green chilly.In a bowl mix water and tamarind pulp.prepare 2 cups of tamarind juice.
2.Heat the oil in a kadai add mustard, coriander,cumin seeds,when it splutter add onions green chilly,curry leaves and cubed sweet potato.saute for few mins till it leaves raw smell.then cover the lid and cook for few mins.
3.Now add this tamarind juice to cooking sweet potatoes.
4.Mix well,cover the lid and once bring to boil.Then add jagery,red chilly powder,fenugreek leaves/powder and salt mix well and cook till the sweet potatoes become soft.

Watch And Learn:

ALOO MANGODI RECIPE

Credits: indianfoodforever
Img Credits: nan-recipes.wordpress
Video Credits: Youtube


Ingredients:

200 gms mangodi
2- 3 red chillies whole
2 tblsp bengal gram flour (besan)
1/2 tsp cumin seeds
1/2 cup yogurt
1 tblsp oil
200 gms potatoes200 gms.
1 tblsp red chilli powder
1 tblsp ginger paste
salt to taste 
2 tblsp coriander powder
1 tsp garam masala powder
1 tblsp coriander seeds
2 tblsp tomato puree
100 gms coriander leaves
1 tsp turmeric powder
1 bay leaf

Method:

·    Cream curd, mix in besan and salt, red chilli powder, coriander powder and turmeric powder to it.

·    Peel, wash and cut potatoes into 1 centimeter cubes.

·    Keep aside in water.

·    Dry roast mangodi on hot tawa until crunchy and slightly browned.

·    Heat up oil, mix in brown bay leaf, cumin seeds, coriander seeds, whole red chillies and salt and cook.

·    Mix in potatoes and stir fry stirring constantly until golden brown.

·    Mix in ginger paste, mangodi, tomato puree and yogurt mixture, mix in 1 cup of water and mix well.

·    Mix in garam masala powder and cut coriander leaves.

·    Stir fry for a further few minutes and serve hot.

Watch & Learn:

Aloo Ke Masaledar Lachche Recipe - Punjabi

Credits: indianfoodforever
img credits: cuisine69.blogspot
Video credits: Youtube

Ingredients:

1/2 tsp red chilli powder
oil for frying 
salt to taste 
8 big size potatoes
1/2 tsp cumin powder
1/4 tsp dry mango powder
1/2 tsp chaat masala

Methods:

·    Take off the potatoes, wash and cut into fine matchsticks or grate.

·    Soak in cold water for at least 1 hour, changing the water twice.

·    Remove and pat dry on a towel.

·    Heat up the oil in a kadhai over moderate heat.

·    Mix in a handful of potato matchsticks at a time and fry, stirring constantly to keep them separate.

·    Remove when they are pale golden and spread on an absorbent paper to take off excess oil.

·    Mix everything salt, red chilli power, cumin powder, dry mango powder and chaat masala.

·    Sprinkle this masala mixture over the fried potatoes while they are still hot.

·    Serve like that or cool and store in an airtight container.

·    It will keep for a week.

Watch & Learn: