Stumbling upon recipes while reading chic-lit is most serendipitous!
The Indian summer in its full glory does sap you out of a desire to eat a proper meal. And even adding zingy salads, to the menu has not been helping me.
While reading her book I came across a very desi (Indian) aaloo (potato) dish. I got all excited to bring it to form. From words to my kitchen.
Ta-dah!
Lets just move to the recipe:
* Boil potatoes, depending on number of people. I boiled 5 small ones for 2. Try to keep them a little uncooked so as avoid mashing later on.
* Once boiled and cooled, cut the potatoes in big square chunky pieces.
* Heat a dollop of butter (the goodness!) in a pan and add the potatoes to it.
* Sprinkle salt and a generous amount of chaat masala. Improvisation on my part – I added pani puri masala and aamchoor (dry mango/kairi powder) as did not have any chaat masala.
* Gently toss the mixture and let the potatoes turn brown.
* Improvisation number 2 – Add finely cut green pepper (mirchi) and cilantro (coriander leaves).
* Now the awesome secret of the recipe. Add any achaar (pickle) masala to this and mix well and let it simmer for a while. I added mango pickle masala. Any other should work too.
Serve hot! Rather eat from the pan the way I did 😀
The Indian summer in its full glory does sap you out of a desire to eat a proper meal. And even adding zingy salads, to the menu has not been helping me.
While reading her book I came across a very desi (Indian) aaloo (potato) dish. I got all excited to bring it to form. From words to my kitchen.
Ta-dah!
Lets just move to the recipe:
* Boil potatoes, depending on number of people. I boiled 5 small ones for 2. Try to keep them a little uncooked so as avoid mashing later on.
* Once boiled and cooled, cut the potatoes in big square chunky pieces.
* Heat a dollop of butter (the goodness!) in a pan and add the potatoes to it.
* Sprinkle salt and a generous amount of chaat masala. Improvisation on my part – I added pani puri masala and aamchoor (dry mango/kairi powder) as did not have any chaat masala.
* Gently toss the mixture and let the potatoes turn brown.
* Improvisation number 2 – Add finely cut green pepper (mirchi) and cilantro (coriander leaves).
* Now the awesome secret of the recipe. Add any achaar (pickle) masala to this and mix well and let it simmer for a while. I added mango pickle masala. Any other should work too.
Serve hot! Rather eat from the pan the way I did 😀
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| butter is the key! |
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