Easy Tamilnadu style Baby Potato Fry recipe. With step by step pictures.
Potatoes are a favorite among kids and adults alike. I have not yet met a person who does not like fried potatoes. This is a very simple potato fry thats made with baby potatoes. There are very few ingredients in this recipe. Here is how to do an awesome baby potato fry. This potato fry goes as a nice side dish for sambar or rasam .
Heat oil in a pan until hot. Add in the mustard seeds and fennel seeds. Let it splutter. Add in the chopped garlic and the chopped curry leaves. We need to add lot of chopped curry leaves. The curry leaves give a very distinct flavor to this baby potato fry. Fry for a minute. Now add in the sliced onions. Fry till the onions are soft.
Add in the boiled and peeled potatoes ( I boiled the baby potatoes with water in a pressure cooker for 2 whistles. Let the whistle release naturally. Drain the water and peel the potatoes when they are warm). Add in the pepper powder and salt. Reduce the flame to low and fry the potatoes for 30 minutes in low flame. Saute once in every 5 minutes gently so the potatoes does not break and also does not scorch at the bottom of the pan.
The baby potato fry is done when the potatoes are brown and roasted.
- 500 grams baby Potatoes, boiled and peeled
- 3 tablespoon Peanut Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Fennel Seeds
- 5 - 6 sprigs finely chopped Curry leaves
- 10 cloves finely chopped Garlic
- 2 medium Onions, sliced
- 2 teaspoon Black pepper powder
- 1 teaspoon salt
- Heat oil in a pan until hot. Add in the mustard seeds and fennel seeds. Let it splutter. Add in the chopped garlic and the chopped curry leaves. Fry for a minute. Now add in the sliced onions. Fry till the onions are soft.
- Add in the boiled and peeled potatoes, pepper powder and salt. Reduce the flame to low and fry the potatoes for 30 minutes in low flame. Saute once in every 5 minutes gently so the potatoes does not break and also does not scorch at the bottom of the pan.
- The baby potato fry is done when the potatoes are brown and roasted.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side dish
- Cuisine: South Indian
- 500 grams baby Potatoes, boiled and peeled
- 3 tablespoon Peanut Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Fennel Seeds
- 5 - 6 sprigs finely chopped Curry leaves
- 10 cloves finely chopped Garlic
- 2 medium Onions, sliced
- 2 teaspoon Black pepper powder
- 1 teaspoon salt
- Heat oil in a pan until hot. Add in the mustard seeds and fennel seeds. Let it splutter. Add in the chopped garlic and the chopped curry leaves. Fry for a minute. Now add in the sliced onions. Fry till the onions are soft.
- Add in the boiled and peeled potatoes, pepper powder and salt. Reduce the flame to low and fry the potatoes for 30 minutes in low flame. Saute once in every 5 minutes gently so the potatoes does not break and also does not scorch at the bottom of the pan.
- The baby potato fry is done when the potatoes are brown and roasted.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side dish
- Cuisine: South Indian
Find it online : https://www.kannammacooks.com/baby-potato-fry/
De-seeding Pomegranate is usually a messy affair for everyone. But it need not be. I found that this method is very easy, less messy and quick when compared to all other methods. The seeds don’t get crushed like in some methods and there aren’t stains and splashes all over the kitchen. The Pomegranate seeds are known as arils. Here is how to de-seed Pomegranate.
Wash the Pomegranate and dry them. Place it on a chopping board and cut about half an inch from the top and the bottom of the Pomegranate.
Score the Pomegranate around the midline. Cut it deep enough to get into the skin. But do not go so deep that you pierce through the seeds inside. Score it 5-7 times around depending on the size of the Pomegranate. Pull apart the Pomegranate. Use your thumbs to open. It will break open into 4-5 pieces easily.
Use your fingers to get the seeds from the pomegranate shell and the membranes. If you wish, you can do this over a bowl of water where the Pomegranate seeds will sink to the bottom and the membranes will float to the top. I just do it on top of the bowl and remove the membranes as I go about it.
Now for Pomegranate Apple juice, take 3 de-seeded Pomegranates and two roughly chopped Apples. Feed them in the juicer to extract the juice. Stir the juice once. Pour in glasses and serve. Drink right away.
- 3 Pomegranate, de-seeded
- 2 Red Apples, roughly chopped
- For Pomegranate Apple juice, take 3 De-seeded Pomegranates and 2 roughly chopped apples. Feed them in the juicer to extract the juice. Stir the juice once. Pour in glasses and serve.
- Drink right away.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Category: Juicing
- Cuisine: Detox
