Friday, February 28, 2020

Kooka Elechakeri /Chinese Potato cooked in coconut based Cumin Masala

Ukde Peja with Ghee , Kooka  Elechakeri /Chinese Potato cooked in coconut based Cumin Masala n Banana Chillies Besan Fries

Kooka  Elechakeri /Chinese Potato cooked in coconut based Cumin Masala
  • Kooka /Chinese Potato -1/4 th kg 
  • Salt to taste
To grind to a semi coarse paste
  • Grated Coconut -1/2 cup
  • Roasted dry Red chillies -3 
  • Turmeric powder- ½ tsp.
  • Cumin seeds- 1/2 tsp

  • Oil - 2 tsp
  • Mustard seeds-1/2 tsp .
  • Cumin seeds- ½ tsp
  • Curry leaves - 1 sprig
  • Roasted grated coconut- 2 tbsp
Wash the Chinese potatoes well  n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 
Retain the whole kooka if small or if huge then cut into 2 pieces , Pressure cook it for 1 or 2 whistle adding a little salt .
Grind the grated coconut , roasted red chilies,cumin seeds. turmeric powder n salt to a semi coarse paste.
Add this ground paste to the cooked kooka, along with little water and cook it turns semi dry . Then do the seasoning n garnish . 
No tamarind is added to this dish.

Banana Chillies Besan Fries

  • Banana Chillies- 8 

To make a semi solid batter

  • Besan /Gram flour- 1/4 th cup
  • Ajwain /carom seeds- 1/2 tsp
  • Hing a little 
  • Chilly Powder -A little 
  • Water as needed to prepare the batter
  • Salt to taste 
  • Oil as required to deep fry 

Wash n pat dry the banana chillies. Slit the chillies n remove the seeds .

Prepare a batter using besan, ajwain, hing, chilly powder , salt n water to a medium consistency .

Heat oil in a deep kadai , dip the chillies in the batter n deep fry till crisp . 

No comments:

Post a Comment