Batata Kaap ~ Shallow Fried, Crispy Potatoes

Batata kaap, from Konkan cuisine are semolina coated potato slices that are shallow fried to golden brown. The preparation is a simple and easy one and all one need are some potatoes, semolina and basic spices. They make a delicious, crisp side dish to rice and are a common preparation in Konkani households and I had made it as part of the Goan vegetarian meal. 

The potatoes are thinly sliced, coated with spices and dipped in semolina. Or semolina and spices are mixed and then the potato slices are dipped in as I have done in this recipe. Rice flour is used in place of semolina in some areas. They are then shallow fried in a pan until the potatoes inside turn soft and the outsides turn crisp, pretty inviting. They are served as a side dish to rice.

Ingredients:

4 potatoes
1/3 cup semolina

1/8 tsp. turmeric powder
Salt to taste
Chili powder to taste
Oil as needed

Directions:

* Peel and slice the potatoes into discs of uniform thickness, about 1/8 inch. Place them in a bowl of water to avoid discoloration.

* Combine semolina, salt, turmeric and chili powder in a wide plate. 

* Heat a non stick pan and brush a tsp. oil so that the whole surface of the pan is coated with oil.

* Pat the potato slices with a napkin so that they are still damp. Dip them in the semolina mixture so that they are coated well on both sides. 

* Place the semolina dipped potato slices without overcrowding.

* Cover and cook on low medium flame until the bottom sides turn crisp. Add a tsp. of oil if needed.

* Flip the potato slices, add 1 or 2 tsp. oil and cook until the other sides turn crisp too. (The potatoes need to cook as well while shallow frying and so, don't cook on high heat setting.)

* Remove and repeat the procedure with the remaining potato slices.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Bendekayi Gojju / Sweet & Spicy Okra Gravy

Though this gojju may not come across as a visually appealing one, I assure you that this is one tongue tickling dish, literally. Gojju, a spicy stew from Karnataka is a melange of balanced flavors, appearing anywhere from a simple home cooked meal to in menus prepared for large gatherings. The spicy, sweet and sour flavors are perfectly balanced in a well prepared gojju. The gojju can be prepared in no time if you have gojju pudi handy, the one that can be prepared well in advance. And below are links for some of the popular variations of gojjus from the state.

Pineapple gojju
Hagalakayi gojju
Drakshi gojju 
Hagalakayi gojju (Version 2)

Ingredients for gojju pudi:
2 tbsp. peanuts
1 tbsp. chanadal / split chickpeas
1 tbsp. uraddal / split black gram
1 tsp. coriander seeds
1 tsp. white sesame seeds
A pinch of methi seeds/ fenugreek seeds
10 red chillies *
2 - 4 tbsp. dry coconut (copra), shredded  
* A combination of spicy and Byadagi chillies can be used. The latter adds a vibrant color to the dish without being overtly spicy.

 Preparing gojju Pudi:
* Add peanuts, chanadal and uraddal to a sauté pan and fry until they start to turn reddish. 
* Add coriander seeds, sesame seeds, red chillies and methi seeds to the pan and saute on low flame until coriander seeds turn a few shades darker. 
* Cool all the ingredients and grind along with coconut into a fine powder.
* Store it in an airtight container and use when needed. 

Ingredients for gojju:
1 - 2 tbsp. oil
1 tsp chana dal / split chickpeas
1 tsp mustard seeds
Few curry leaves
10 to 12 okra, ends removed and cut into thin slices
A pinch of asafoetida powder
A pinch of turmeric powder 
6 tbsp. gojju pudi
6 tbsp. tamarind juice (A big lemon sized tamarind soaked in water and pulp squeezed.)
Salt to taste
2 tbsp. jaggery powder or according to taste
2 cups water

Preparing Gojju: 
* Heat oil in a kadai or a pan and add chana dal and mustard seeds. When the dal start to turn reddish, add curry leaves and okra slices.  Fry on medium flame until okra turns crisp and then add asafoetida and turmeric powder. 
* Add gojju powder, tamarind juice, jaggery, salt and water to the pan. Cook until the gojju thickens and comes to a rolling boil. Check the flavors once midway and adjust the seasonings, if any needed.
* Serve with rice / rotis.

This goes to Blogging marathon #60 under the theme 'Regional Cuisine - Karnataka'. Check the link to see what other marathoners are cooking.



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Sri Lankan Vegetable Curry

Now from yesterday's dal, let's proceed towards a delicious curry from another neighbor of India. Sri Lanka, that is. I have been never to Sri Lanka but I gather that it's cuisine though appears to be similar to India, it is not. However Sri Lankan cuisine, similar to south Indian states is built around rice and in fact their national dish is rice and curry. These curries are supposedly fiery than the Indian counterparts and can be meat based or vegetarian. Rice and curry can be accompanied by a dal, and sambols, the Sri Lankan version of spicy pickles. I had a vegetable based curry bookmarked from Vaishali's blog which I got to try today. It uses a special blend of spices from the region called Sri Lankan curry powder that is aromatic and flavorful. And by the way it does not taste like garam masala or any of the Indian spice blends. The curry is not that hard to prepare though the list of the ingredients is a lengthy one. The coconut milk - corn starch mixture lend a thick, creamy base to this
yummy curry. Vaishali's version had mushrooms and cauliflower and I used beans and peas instead.

Ingredients:
2 tbsp. oil
1 onion, peeled and chopped
1 potato, peeled and chopped
1 carrot, peeled and chopped
1 cup French beans, stringed and cut into one inch pieces 
1 tsp finely grated ginger
1 garlic clove, finely chopped
1 green chili, finely chopped
1 tsp. coriander powder
1 tsp. paprika
2 tsp. Sri Lanka curry powder
1 cup water / vegetable stock
1 big sized tomato, chopped
1/4 cup chopped green capsicum
1/4 cup fresh / frozen peas
1/2 cup thick coconut milk
2 tsp. corn starch
1 tbsp. ground almonds
Salt to taste
 
Method:
* Heat oil in a pan and add onion, potato, carrot and beans. Saute on medium flame for about five minutes.
* Next add ginger, garlic, green chili, coriander powder, paprika and curry powder and saute for about a minute.
* Add vegetable stock / water to the pan, cover and cook on low flame until the vegetables are almost done.
* Now add the capsicum pieces, tomato and peas if using. Continue to cook until the capsicum is done.
* Meanwhile, blend cornstarch and coconut milk well and stir into the mixture. 
* Add ground almonds and salt to the pan. Check the seasonings and adjust if necessary.
* Simmer for a couple of minutes and turn off the stove. 
* Serve with rice / rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.

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