Chennai Potato Varuval | Urulai Varuval | Potato recipes

This Chennai Potato Varuval recipe is sent to me by a reader/friend/follower from g+. The original recipe is from chef Damu. It tasted good, when I had with pepper rasam. It is not much spicy also and my lo also loved it. 

Some other Potato recipes for you to check
Spicy Potato Roast
Simple Potato Fry
Potato Poriyal
Potato Pulao
Urulai kizhangu Kuruma

Chennai Potato Varuval

Preparation time: 15 min | Cook Time: 10 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Boiled Potato - 3 medium sized 

Onion - 1 chopped finely 

Garlic - 4 to 5 cloves chopped finely 

Fennel seeds - 1/2 tsp

Ginger garlic paste - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 3/4 tsp

Turmeric powder - 1/5 tsp

Salt as per taste 

Green chilli - 1 chopped finely 

Curry leaves - 1 spring 

Lemon juice - 2 tsp ( from half a lemon)

Fried gram dal powder / - 1 tbsp

(Pottukadalai maavu)

Coriander leaves for garnishing

Method

1. Boil the potato. Cut into cubes and keep it ready. Prepare the pottukadalai powder ( fried gram dal powder ) and keep it ready. In a kadai, add oil and when it is hot, add the fennel seeds, curry leaves. Add the green chilli and onion and fry till onion are translucent. 

2. Add the ginger garlic paste and fry till raw smell goes off. Add in the potato pieces. 

3. Add the turmeric powder, chilli powder, salt, coriander powder and chopped garlic. Sauté them till the powders are cooked and well coated with the potato. Add in the lemon juice. 

4. Add in the pottukadalai powder and mix well. Finally garnish with coriander leaves and serve. 

5. Yummy chennai potato curry is ready. 

Tags:chennai potato varuval, potato varuval, chennai potato curry, Urulai varuval, Urulaikizhangu varuval,

Prawn Biryani using coconut milk | Prawn Recipes | Biryani Recipes | Sunday Special Recipes

Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani. Some of my favorite prawn recipes in my blog are 

Crispy Prawns
Eral Thokku
Andhra style prawn fry
Malabar Prawn curry
Prawn roast in kerala style
Garlic Butter Prawns

Prawn Pakora
Prawn Vindaloo

Coconut Milk Prawn Biryani

Preparation time: 35 min (including rice soaking time and cleaning of prawns) | Cook Time: 30 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients 

To Temper
Fennel Seeds - 1/2 tsp
Cloves - 4
Cinnamon stick - 1
Cardomom - 1
Bay leaf - 1
Star Anise - 2

For Biryani
Prawn - 1/2 kg
Basmathi rice - 3 cups
Onion - 2 (chopped lengthwise)
Tomato - 2
Ginger Garlic Paste - 1.5 tsp 
Green Chillies - 2 (slit into half - lengthwise)
Chilli powder - 1.5 tsp
Mint leaves - 3 tbsp (chopped nicely) 
Coriander leaves - 3 tbsp (chopped nicely)
Thick Coconut Milk - 2 cups
Water - 3 cups 
Oil - 2 tbsp
Ghee - 2 tbsp
Cashews - few (optional)
Coriander leaves for garnishing
Salt - as per taste

Method 

1. Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.

2. Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it. 

3. Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.

4. Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.

5. Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.

6. When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.

7. Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.

8. Serve the hot hot coconut milk biryani with mutton masala.

Yummy Coconut Milk Prawn Biryani is ready.

Notes:
1. This whole biryani, can be made with coconut milk, but as the coconut milk has more cholesterol, I reduced the milk.
2. Spiciness can be adjusted according to the your spice level.

Tags:Prawn Recipes, Prawn Biryani, Prawn Biryani using coconut milk, Coconut milk Prawn Biryani, Sunday special recipes, Biryani Recipes, Prawn Biryani step by step

Prawn Vindaloo | Goan Shrimp Vindaloo | Sunday Special Recipes | Prawn Recipes

Prawn Vindaloo is a Goan dish and it has gone into my favorite list immediately when I tasted it. This is the first time i am trying out this recipe and came out so so good. All my family members loved this recipe so much. I am not sure, whether the traditional recipe has sugar in it, but I added it in order to reduce the spiciness. I got the recipe from here, but modified slightly according to our taste.

You can check some other tasty prawn recipes below

Crispy Prawns
Eral Thokku
Andhra style prawn fry
Malabar Prawn curry
Prawn roast in kerala style
Garlic Butter Prawns

Prawn Pakora

Prawn Vindaloo

Preparation time: 05 min | Cook Time: 15 min | Serves: 3

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Prawns - 20nos
Onion - 2 finely chopped
Tomato - 1
Vinegar - 2 tbsp
Red chillies - 5 to 6
Black pepper corns - 1 tsp
Cumin seeds - 1/2 tsp
Cinnamon stick - 1 inch (crushed)
Cloves - 5 to 6
Mustard seeds - 1/4 tsp
Ginger garlic paste - 2 tsp
Curry leaves - 2 springs
Sugar - 1 tsp
Turmeric powder - 1/5 tsp
Salt - as per taste
Coriander leaves for garnishing

Method 

1. Clean the prawns with salt and keep ready. Take all the spices and curry leaves mentioned in the ingredients. 

2. Slightly fry them, adding little oil.

3. Transfer the content to the food processor or mixer. Add the vinegar.

4. Grind to a smooth paste.

5. Add the onions.

6. Again grind to a smooth paste.

7. In a wok or kadai, add the oil. Add the mustard seeds. When it splutters, add the cumin, curry leaves and onion. Fry onions till translucent.

8. Add the chopped tomatoes.

9. Let them cook nicely. After that, add the ground paste.

10. Add the salt and turmeric powder.

11. Add the prawns. Let the prawns cook nicely.

12. Prawn leaves out water. Cook till all water evaporates and oil starts oozing out from the gravy. Add sugar finally. Cook for a min and switch off the stove.

13. Yummy and tasty Prawn Vindaloo is ready.

Yummy Prawn Vindaloo is ready 

Notes:
1. We can add the potato along with this dish.
2. You can add a tbsp of ghee while roasting the spices. It adds more flavor

Tags:Prawn recipes, Prawn Vindaloo, Shrimp Vindaloo, Goan recipes, How to make Prawn Vindaloo, Sunday special recipe

Easy Pulao Recipes | Indian Pulao Recipes

Here is the collection of Easy Indian Pulao Recipes from my blog - These are very easy to make one pot meals. These pulaos can be finished within 30 min.

Click on the image to go to the respective recipes. 

Peas Pulao	Paneer Pulao	Sweet Corn Pulao
Spicy Tomato Pulao	Potato Pulao	Mushroom Pulao
Vegetable Pulao	Jeera Rice	Baby corn pulao
Capsicum Pulao	Pudhina Pulao	Carrot and Peas Pulao
Bitter gourd Pulao	Channa Pulao	Crumbled Paneer and Jeera Pulao

Baby corn Masala | Baby corn recipes | North Indian Recipes

Baby Corn Masala: I was having 2 packets of babycorn lying in my fridge. Since that day was a Chinese New Year and all our family members were at home. So thought of trying something special for every one and tried this vegetable pulao and prepared the Babycorn Masala as the side dish. Everybody loved both the dishes. Let's see the preparation of Babycorn Masala and in my next post, will see the vegetable pulao recipe. 

You can check the other Babycorn Recipes here... 

Baby corn and Mushroom Masala

Baby corn 65

Baby corn golden fry

Baby corn Pulao

Baby corn Masala

Preparation time: 10 min | Cook Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients

Babycorn - 10 (chop as you like)

Chilli powder - 1 tsp

Turmeric powder - 1/5 tsp

Garam masala - 3/4 tsp

Oil - 2 tbsp

Ghee - 1 tbsp

Milk - 1 cup (cream - 1/2 cup)

Salt as per taste 

Water - as needed for the gravy

To Temper

Cloves - 3 to 4

Cinnamon stick - 1 (crushed nicely)

Fennel seeds - 1/2 tsp

Star anise - 1

Bay leaf - 1

To grind I

Onion - 2

Tomato - 2

Green chilli - 2

Ginger Garlic Paste - 1.5 tsp

To grind II

Cashew nuts - 12 to 15

Coconut - 2 tbsp (optional)

Method

1. Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready. 

2. Wash and cut the Babycorn to your desired shape. Pressure cook it for 3 whistles adding little salt. 

3. In a kadai or wok, add 1 tbsp oil and sauté the onion first. Then add the ginger garlic paste, green chilli and when raw smell of ginger goes, add the tomato and again sauté it well. 

4. Cool the contents and grind to a coarse paste in a food processor.  

5. In the same vessel, add the oil and ghee and add the tempering items one by one. Now add the onion tomato paste and saute them well. 

6. Add the chilli powder, turmeric powder, garam masala and salt. Sauté them nicely till the oil oozes out. This might take around 10 min.

7. Add the cashew paste and little water. When it starts boiling add the Babycorn. Let the masala gets coated on the babycorn. 

8. Add the cream or milk and allow to cook for another 2 min and switch off the stove.

9. Garnish with Coriander leaves and serve hot with chappathi or Vegetable Pulao. 

Notes:
1. Adding ghee is purely optional. But I feel, it enhances the taste.
2. Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.
3. Water can be adjusted according your required consistency. 

Tags:Baby corn masala, how to make Baby corn masala, Baby corn recipe, side dish for naan, side dish for roti, side dish for chappathi, north indian side dish