Quick Potato - Onion Curry

Making potato curry for Pooris/Chapatis or Masala Dosa one has to plan. Because the potatoes should be cooked before preparing this particular curry. People must be thinking why am I writing this simple recipe which every one knowns. I agree with people who say so. Many must be masters in cooking, but still there are many who are yet to get into lighting the stove and keeping their first steps in cooking. What ever it is always, learning is a process and each and every day we do learn a lot of things. There is no stop for learning. Keep little interest and you will be surely a Master chef.

I have used onions, green chilly and some potatoes to prepare this curry.

Let us see some benefits of having ONION in our diet. 

Onions do contain Vitamin C and it helps to improve our immunity system. They also help to regulating blood sugar. Onions help to reduce inflammation and heal infections. Raw onions helps to lower the production of bad cholesterol. Onions do contain natural sugar, Vitamin B6, Vitamin A, C and E. It contain minerals like potassium, iron, dietary fiber and flolic acid.

Potato oniion curry goes well with almost all main dishes. As I said earlier it is easy and quick and simplly superb all time favourite of many. We can enjoy almost all the main dishes with this curry.

Ingredients :

To Cook
Onions : 2 (Big)
Potatoes : 2 (Big Ones)
Green chilly : 2 to 3
To Add :
Mustard Seeds Seasoning : 1 Tablespoon
Dry Ginger Powder : 1 Teaspoon
Salt : As required
Coriander leaves. : 2 to 3 Tablespoons
Lemon : 1 Teaspoon.
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8
Oil : 1 Tablespoon

Method :

1. Wash and remove the outer layer of potato ( Let it be thinner skin) and cut it into small pieces.
2. Remove the onion skin and wash it. Cut it into bigger size or layer type.
3. Wash and cut green chilly (slit), coriander leaves and curry leaves.

4. Keep a pan on the fire and heat. Put oil and mustard seeds. Let it splutter.
5. Add jeera/cumin seeds and fry for 10 seconds. Add curry leaves.
6. Add cut onions and stir slowly. (1 to 2 minutes). Add cut potatoes. Stir again.
7. Add turmeric powder and mix it well. Add cut green chilly.
8. Add cut potatoes and mix it well. Add 1 cup of water and let it cook on medium heat.

9. Cook till potatoes turn soft. Add salt and mix it well.
10. Add dry ginger and mix it well. Let all the moisture disappear. Add lemon juice,

11. Mix it again and shift the Potato - Onion curry to a serving dish.

12. Add cut coriander leaves, mix it nicely and serve with main dish.

Note :

Cut potatoes into thin so that it can cook fast.
No need the onions to be fried for a long time. Let the white layer be there.
You can adjust hot (chilly) according to your wish. Adding ginger powder at the end helps the curry to get nice aroma. You can add more water if you want the curry to be bit liquid..
Time : 25 to 30 Minutes
Serves : 3 to 4 .

Easy Jackfruit Fritters. (ಹಲಸಿನ ಹಣ್ಣಿನ ಮುಳುಕ)

JackFruit is a seasonal fruit, and I don't have to say its most people's favourite Fruit. Its rich flavour pulls us to have and wait for the jackfruit season. Varieties of dishes can be prepared using jackfruits and even raw jack as vegetable.
Here is a Muluka/Fritters recipe,  as we call it in Kannada. Muluka means fried dish with jack fruit. It is very famous in Dakshina Kannada, Udupi and Malnad area. Jackfruits and the dishes with jackfruits are done throughout the season and enjoyed it thoroughly. Jackfruits kadubu (Idli), dosa, guli appa, halva, payasam, even icecream etc are some to name. But there are so many other dishes which we prepare and njoy.

Lets see some benefits of having Jackfruits.
Jackfruit is rich source of vitamins, minerals, carbohydrates, fiber and protein. They do not contain any cholesterol or saturated fats and full of calories. They are rich source of antioxidants and good for skin and bones health. They also protect us from aging skin, wrinkles, infections. They help to increase immunity and protect us from cold, cough and flu.
This is an easy recipe since I have used rice flour. One must use fine rice flour or Jack fritters might turn hard. No need of worrying about the dough turn loose. (More watery). You can adjust the thickness of the dough.
Lets see the recipe now:

Ingredients :

JackFruits : 1 big bowl ( 15 to 20 fruits)
Jaggery : 1/2 Cup
Coconut : 3 to 4 Tablespoons full
Rice Flour : 2 Cups
Salt : a pinch
Oil : One cup (To fry)

Method :

1. Grate coconut and powder jaggery. Cut jackfruits into thin pieces. It helps to grind the fruits easily.
2. Grind jackfruits and coconut without using any water.

3. Add jaggery and grind again. Let it mix well with jackfruit mixture.
4. Remove from the mixi jar and put it in a big bowl. Add a pinch of salt.
5. Add rice flour and mix it well and prepare thick dough. (It should be thicker than idli dough)

6. Keep a frying pan on the fire. Add oil and heat.

. Now take a handful of jackfruit dough and leave small portions in the hot oil.

8. Fry on medium and low flame. Fry on both sides till they turn golden brown.
9. Remove from the oil and put it on a kitchen tissue to absorb extra oil.

10. Repeat the same with remaining dough.
11. You can serve hot Muluka with ghee or honey.
12. You can serve them when they are cool or hot.

Note :

Remember not to add any water while grinding. If the dough turns you can add little more rice flour. Do not add any cooking soda or any oil to the dough. It the fruits contains more water, the dough might turn little watery. So add rice flour to thicken the dough. Watery dough may absorb more oil and you will not enjoy the mulukas since it contain more oil. Frying them in coconut oil is optional and traditional. (I have use Safola Green). One must remember to use the fresh Jackfruits. Normally very small mulukas are prepared because it is easy to prepare and fast to cook.
Time : 30 Minutes (If the fruits are ready)
Serves : 5 to 6 . (According to the size)