Indian Style Empanadas

Indian Style Empanadas

I adapted the empanadas dough recipe from here laylita.com since dough making details are already given in the link I just go ahead with potato stuffing.

Potato and pea stuffing ingredients

Potato ( boiled, peeled and diced into cubes) – 2 nos

Dried green peas ( soaked overnight and cooked) – 1 cup

Red chilli powder – 1 and ¼ tsp

Garam masala powder – 1 tsp

Salt to taste

Cumin seeds – 1 tsp

Curry leaves ( chopped) – few

Oil – 1 tsp

Potato Empanadas

Method

1. Prepare the empanadas dough and set aside.

2. To make filling. Heat oil in a pan, add cumin seeds, curry leaves and when they crackle add  boiled potatoes, peas, red chilli powder, garam masala powder and salt. Stir well until everything is mixed well and potatoes are slightly mashed. Remove from heat and set aside.

3. Roll out empanadas dough into small discs like making puris, spoon pea and potato filling onto each disc and seal the edges. Bake in pre-heated 200c oven for about 15 to 20 mins depending on your oven settings.

4. Serve hot.

Empanadas Recipe

Mutton Potato Fry

Urulai Kizhangu Mutton Varuval

Potato Mutton Fry

Ingredients

Potato Large - 2 nos

Mutton with bones - 1/2 kg

Onion medium chopped - 2 nos

Curry leaves - few

Ginger and Garlic paste - 1 and 1/4 tbsp

Red Chilli powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Water - 1/4 cup

Oil - 3 tbsp

Urulai kizhangu Mutton Varuval

Method

Peel the potato skin, chop into cubes and boil until 3/4th done.

In a pressure pan add mutton pieces, chopped onion, curry leaves, ginger and garlic paste, red chilli powder, turmeric powder and water.

Pressure cook mutton until tender for 15 mins.

Once pan pressure is released, remove the pan lid, add required salt, par boiled potatoes and oil to the mutton gravy and mix well. 

Keep pan on high heat and cook until the gravy dries up. 

Fry the mutton pieces on medium heat without breaking the potatoes until the oil separates on the sides of pan.

Serve hot mutton potato fry with steamed rice or with chapati.

Aloo Mutton Fry

Potato Podimas/ Urulaikizhangu Podimas

Potato Podimas

Ingredients

Potato medium- 4 nos

Onion large( chopped)- 1 no

Green chilly broken- 3 nos

Ginger minced- 1 tsp

Curry leaves few

Turmeric powder- 1/4 tsp

Red chilli powder- 1 tsp

Salt to taste

Oil- 4 tbsp

Urad dal- 1 tsp

Mustard seeds- 1/2 tsp

Urulaikizhangu Podimas

Method

Boil the potatoes until tender, peel the skin and mash. Add mashed potatoes to a bowl season with turmeric powder, red chilli powder and required salt, mix thoroughly. Heat oil in a pan when hot add mustard seeds and allow to crackle. Now add curry leaves, onion, green chilly and ginger. Fry for few seconds until onion turns slightly brown. Add the mashed potatoes to the pan and fry on low heat until the onions are mixed with potatoes and potato are dry and doesn't stick. Serve hot with steamed rice and vathal kuzhambu. Can be also served with poori or chapati as side dish.

Poori Kizhangu/ Poori Potato Poori Masala Recipe

Poori Kizhangu

Ingredients

Potatoes big- 3 nos

Onion big chopped- 2 nos

Carrot small finely chopped- 1 no

Green peas- 1/2 cup

Green chillies( broken)- 5 nos

Ginger finely chopped- 1/2" piece

Besan flour/ Chickpea flour-1 1/2 tbsp

Turmeric powder- 1 tsp

Chilly powder- 1 tsp( optional)

Salt to taste

Mustard seeds- 1 tsp

Urad Dal- 1 tsp

Bengalgram dal/ Channa dal-1tsp

Asafetida-pinch 

Oil- 3 tbsp

Poori Masala

Method

Pressure cook potatoes for 10 mins or until tender. Peel the potato skin, mash the potatoes coarsely and set aside. Heat oil in a pan, when hot add the mustard seeds, when crackles add the urad dal and channa dal, fry until browned. Now add the onions, green chillies, ginger, chopped carrot, peas and asafetida, saute for 5 mins. Add the mashed potatoes and 1 cup water to the frying onions. Add turmeric powder and required salt, bring the mixture to boil. In a small cup add the besan flour and 3tbsp of water, dilute to thin paste. Add this besan flour paste to the boiling potatoes and stir continuously. Simmer for 5 mins until the mixture thickens to the required consistency. Serve Potato masala hot with puri, chapati, dosa.

Potato Masala Sidedish for Puri

Baby Potato Fry Chettinad

Baby Potato Fry Chettinad Style

Ingredients

Baby potatoes- 250 gms

Onion medium( chopped)- 2 nos

Garlic cloves crushed- 4

Curry leaves- few

Kashmiri Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Mustard seeds- 1 tsp

Oil- 2 tbsp

For masala powder

( roast and grind the below ingredients to fine powder)

Pepper corns- 1 tsp

Cumin seeds- 1 tsp

Fennel seeds/ Sombu- 1 tbsp

Chettinad Potato fry

Method

Boil the baby potatoes until tender, peel the skin and set aside.

In a sauce pan heat oil, when oil is hot add the mustard seeds and allow to crackle.

Add the chopped onions, crushed garlic cloves and curry leaves, fry the onions until they turn brown.

Add the red chilli powder, ground masala powder and turmeric powder to the onions, fry for few more mins.

Add 1/4 cup of water to the frying onions and bring the mixture to boil. 

Add the boiled potatoes to the boiling onion mixture and season with salt.

Fry the potatoes on high heat until the water is absorbed and baby potatoes are dry.

Serve hot Chettinad potato fry with Rice or with Rotis.

(Note: I used kashmiri red chilli powder for giving gorgeous color to the recipe, you can also use normal red chilli powder.)

Potato Bajji/ Urulaikizhangu Bajji

Here is the recipe on how to make a perfect and crispy potato bajji. 

You can use the same bajji batter recipe to make any kind of bajji like 

plantain bajji( vazhakai bajji), Anaheim pepper bajji( milagai bajji), onion bajji( venkaya bajji), cauliflower bajji and many more.

Bajji batter Ingredients

Bengal gram flour/ Chickpea flour/ Kadalaimavu- 1/2cup

Rice flour/ Arisimavu- 1/4cup

Maida flour/ All purpose flour- 1/4cup

Baking soda- 1/4tsp

Turmeric powder- 1/4tsp/ Orange food color- pinch

Red chili powder- 1tsp( +\-)

Salt to taste

Oil to deep fry

Potato large-2 or Vegetable of your choice 

Method

Wash the potatoes and slice them into thin rounds using mandolin grater. Pat dry the sliced potato rounds on a kitchen towel. In a large bowl add the bajji batter ingredients and mix well, add required water and make a smooth and semi thick batter( like dosa batter). Heat enough oil in pan to deep fry, when oil is hot, dip the potato slices in the bajji batter( make sure the batter is well coated on the potato slices) and drop it into the hot oil. Fry the potato bajjis on both sides till golden brown. Serve hot potato bajjis with Tiffin Sambar and Coconut Chutney.

Click here----> for Tiffin Sambar recipe

Click here----> for Coconut Chutney recipe

Dum Aloo( Baby Potatoes in Aromatic Cashew Gravy).

This is a 5 star quality restaurant dum aloo recipe which does not require onion or garlic. With minimal ingredients this recipe can be prepared in jiffy mins.

Ingredients

Golden baby potatoes/ small potatoes-500gms( I bought them at farmers market)

Thick curd/ yogurt-2tbsp

Cashew nuts-15( grind to a smooth paste by adding few tbsp water)

Red chili powder-1 tsp

Turmeric powder-1/2tsp

Coriander powder-1 tbsp

Coriander leaves to garnish

Salt to taste

Oil required

For Masala powder( grind the below ingredients to very fine powder)

Green cardamom-1

Cinnamon-2"

Cloves-4

Shai jeera-1 tsp

Cumin seeds-1 tsp

Method

Boil the baby potatoes until tender, peel the potatoes skin and set aside the potatoes. Heat generous tbsps of oil in a sauce pan, when oil is medium hot add the ground masala powder to the oil and sauté for few seconds. Now add the boiled potatoes to the sauce pan and toss well in the masala powder. Reduce the heat and add red chili powder, turmeric powder, coriander powder and salt to the potatoes. Sauté the potatoes for few more mins, now add the curd and ground cashew paste to the potatoes. Add about 1/4 cup water to the potatoes and check the seasoning. Boil the potatoes on high heat until the gravy thickens and oil separates on the sides of the pan. Garnish Dum Aloo with coriander leaves and serve hot with rice or roti.

Potato Curry/ Aloo Curry.

Ingredients

Potato large diced-2

Onion small chopped-1

Tomato small chopped-1

Garlic cloves sliced-3

Curry leaves- few

Coriander leaves-1/4cup

Chana dal/ Split chick peas-2tbsp( soaked for 5 mins and drained)

Red chilli powder-2tsp

Coriander powder-1tbsp

Cumin powder-1tsp

Turmeric powder-1/4tsp

Shredded coconut-1/4cup( grind to smooth paste)

Salt to taste

Oil required

Cinnamon-1"

Cloves-2

Cardamom-2

Method

In a pressure pan add diced potato, chana dal, chopped onion, chopped tomato, sliced garlic, curry leaves, red chilli powder, coriander powder, cumin powder, turmeric powder and 1cup water. Pressure cook the potato mixture for 10 mins and set aside. Next heat enough oil in a deep pan, when hot add the cinnamon, cloves, cardamom and fry for few mins until the aroma rises. Now add the cooked potato gravy into the deep pan( make sure you stay few steps away from the pan as the gravy may splutter while poured to the oil). Season curry with salt and add the ground coconut paste( if required add little water to the curry). Check the seasoning and boil the curry for 5 mins. Garnish with coriander leaves and serve hot with steamed rice or chapati. 

Simple Potato Fry

Ingredients

Potato medium chopped-3

Onion big chopped-1

Garlic clove crushed-3

Turmeric powder-1/2tsp

Red chilly powder-2tsp

Salt to taste

Mustard seeds-1tsp

Urad dal-1tsp

Curry leaves-few

Method

Heat oil in a pan add mustard seeds and urad dal. When mustards crackle add the onions, garlic and curry leaves fry for 2 mins and add the chopped potatoes. Fry for few more mins, now add the chilly powder, turmeric powder and salt. Add enough water, cover with the lid and cook until the potatoes are done. Serve hot.