“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Potato fry as a side dish
Published On: 27 Jan 2005
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
Heat oil in a pan.
Add the potatoes and stir it once.
Add turmeric powder, red chilly powder, asafoetida and salt.
Cook on medium-low fire, till the potatoes are soft.
:- Serve as a side dish with steamed rice.
U can add a bit of amchur powder(Dry mango powder) and coriander powder. Will taste better.
Great, simple recipe. Thanks so much!
Basic idea is good, there are to types of potato fry, the one that is brown or reddish in color (2 big potatoes, cubed; garlic, 1-2 segments crushed with peel still on; oil, 1TbSpn; 1tSpn chili powder; salt, to taste-->heat oil in pan, add the crushed garlic, allow to fry, add the chili powder and allow it to warm, then add the cubed potatoes and salt, stir occasionally) and the one that is yellow in color (2 big potatoes, cubed; 1/2 tSpn mustard seeds; 1/2 big onion cut in long lengths; 3-4 green chillies, cut in long pieces; curry leaves;1/2 tSpn turmeric powder;1 TbSpn oil;salt; 1 segment crushed garlic-->heat oil in pan, add the mustard seeds and curry leaves, when the seeds start to pop,add the onions,green chilies and garlic, saute, add the potatoes, salt and turmeric powder...stir occasionally). Cover the pan with a lid while cooking so the potatoes cook well, if you want the fry to be dryer remove the lid and leave on the stove for some more time after the potatoes are cooked...Thanx.
after heating oil in kadi add litte bit musted seed and curry leaves and at the end sprinke with corrinder leaves it gets good aroma & taste
Chembu curry using curd
This is north Indian recipe. This is combo for puloa and rot...
This is north Indian recipe which we can use for two in one ...
Kalan is one of the most traditional food from the state of ...
Gobi butter masala is another popular dish which goes well w...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements