Cajun Potatoes

This is a starter made using baby potatoes. We tasted it in barbeque nation. When we craved it, found that we don’t have baby potatoes. So made using regular boiled potatoes. Below is our simple recipe which definitely tasted yummm.

Cajun Potatoes

List of Ingredients required –

  1. Boiled potatoes – 3-4
  2. Corn flour – 3-4tsp
  3. Maida – 3-4tsp
  4. Salt
  5. Pepper powder
  6. Water
  7. Oil to fry
  8. Mayonnaise- 7-8tsp
  9. Tomato ketchup- 5tsp
  10. Mixed herbs
  11. Amchur powder
  12. Milk
  13. Onion

Method of preparation –

  •  First take 3-4 boiled potatoes, peel it n mash it. Add salt and pepper powder. Make small balls(just like baby potatoes)
  •  Next make a batter of corn flour and maida in equal portions. To this add salt and pepper powder. Make thick batter by adding required amt of water.
  •  Dip the potatoes in the batter and deep fry in oil.
  •  Now prepare mayonnaise sauce. Take about 7-8 spoon mayonnaise and to this add about 5 spoon tomato ketchup. Also add mixed herbs, pepper powder and amchur powder. Finally add little milk to dilute the mixture. 
  •  Now dip the potatoes in this mixture and serve. Top with finely chopped onions.
Lunch Side Dish

Gulla(brinjal) Puddi Sagle

Gulla Puddi Sagle

A powdered(puddi) masala is filled in whole(sagle) brinjal. Hence the name. It is usually prepared using mattu gulla(a famous variety of Brinjal available in coastal Karnataka region). Now it is not in the season so we prepared using purple brinjal.

Ingredients –

1. Brinjal – 6-8
2. Urad Dal – 2tsp + 1tsp
3. Coriander seeds – 2tsp
4. Coconut – half
5. Tamarind – gooseberry sized piece
6. Red chilly -6-7
7. Salt – to taste
8. Jaggery – lemon sized piece
9. Oil – 3tsp
10. Mustard seeds – 1tsp
11. curry leaves
12. Water – as required

Steps to prepare are as below-

  •  Make horizontal and vertical cuts in the brinjal to make cavities to fill the masala. Keep them in water for sometime.
  •  Meanwhile roast 2tsp urad dal and 2tsp coriander seeds with little oil till aromatic.
  •  Next grind them with grated coconut(half), small piece of tamarind and red chilly(6-7). Add salt to taste and a piece of jaggery. Grind with minimum water.
  •  Now remove brinjal from water. Fill this masala in the cavities.
  •  In the pan take 3tsp oil. Add urad dal, mustard seeds and curry leaves to prepare a tampering.
  •  Keep these stuffed brinjal in the pan. Can add little water from cleaning mixie. This is optional. Since brinjal is kept in water, it will cook even without adding water.
Lunch Salad Side Dish

Taushe ulal/ Cucumber Salad

Now it is the season of cucumber and we are preparing a number of dishes using this #veggie which has lots of water content. This is most widely used in salads and eaten raw. Here is a simple and quick side dish. There’s another way of preparing ulal where a masala is ground and added. We prepare this as explained below-

1. Cucumber – 1 medium
2. Coconut – 1/4
3. Salt – to taste
4. Oil – 2tsp
5. Mustard -1/2tsp
6. Curry leaves
7. Urad dal -1/2tsp
8. Hing – pinch
9. Red chilly -1
10. Green chilly -1
11. ginger – small piece

Taushe Ulal / Cucumber Salad
  •  Cut cucumber into very tiny pieces. If it is a mature one you may remove skin n seeds as they might be bitter. Tender ones will be a little sweet.
  •  Also finely chop a small piece of ginger and 1 green chilly.
  •  Grate 1/4 Coconut.
  •  Mix all the above and add salt to taste.
  •  Now prepare a tadka/tampering with oil, mustard, curry leaves, urad dal, hing and one red chilly.
  •  Add the tadka and mix well.
  • Preferably prepare this just before serving else cucumber will release water.


Chutney Cheese Sandwich

I have prepared different types of sandwiches. And this is something we can prepare with minimum as well as many ingredients. Depends on availability and mood. So this time it was elaborate.

Here is the list of ingredient:

For chutney:

  • Mint leaves – 1 cup
  • Green chilly – 1
  • Jeera – 1/2tsp
  • Tamarind – very small piece
  • Grated coconut- 5-6tsp(can even skip)
  • Salt to taste
  • Water

For sandwich:

  • Onion -1
  • Cucumber- 1/2
  • Tomato- 1
  • Carrot – 1
  • Butter – for brushing
  • Cheese slices
Chutney cheese sandwich required items – Arranged them just to get the street food vibes?

Method of preparation:

  1. First prepare the chutney by grinding all he ingredients listed under chutney. This was the first time I could finish a bunch of mint leaves so I kinda felt happy ?
  2. Cut onion, cucumber, tomato and carrot in round shape.
  3. Next take a slice of bread and apply butter to one side and chutney to the other side
  4. Keep the tawa on gas on medium heat,and place the buttered side on tawa.
  5. Now place the cut veggies and arrange them.
  6. Place a slice of cheese. I first placed one slice but then I had normal bread and not sandwich bread so next one onwards I placed half slice.
  7. Now take another slice and apply butter to one side n chutney to other.
  8. Keep the chutney applied side on the sandwich.
  9. Now press it properly
  10. Next flip it so that we can roast the other side.
  11. Once both the sides are roasted well, take it out and cut in triangular shape n serve with Tomato sauce.
Chutney Cheese sandwich – The bread crumbs spread on the table gave some natural decoration

Note :

Make sure through out the process gas is on medium heat.

The butter and cheese slice should be on medium heat for better results


Chanadal Panchakajjaya

Chanadal Panchakajjaya

This is prepared as Naivedya during Ganesha chaturthi and Krishna Janmashtami in our house and now my mom prepares it for Sankashti every month. Panchakajjaya is supposed to have 5 ingredients and here they are chanadal, jaggery, Coconut, black sesme, ghee.

Ingredients –
1. Chana Dal 250grms
2. Black Sesme – 1tsp
3. Coconut – 1
4. Jaggery – 400grms
5. Ghee – 2tsp

1. To prepare this Panchakajjaya, take a kadai and dry roast 250grms chana dal till aromatic.
2. Cool it completely and make a coarse powder.
3. Also dry roast about 1tsp of black sesme (teelu in konkani, ಕಪ್ಪು ಎಳ್ಳು).
4. Now grate 1 big Coconut, this has to be fresh one.
5. Also grate about 400grms jaggery.
6. Take a bowl add Coconut n jaggery and mix well to prepare choorna.
7. Now add chana dal powder and black sesme.
8. Mix well and finally add 2tsp ghee. This can be kept for about a week.

#panchakajjaya #konkani #gsb #vegrecipe