Summer Cooler Recipe 1
Summer is truly a testing time for me. In
The Way I Made It:
- 750 gms Baby potatoes
- 200 gms dahi/yogurt/curd
- 2 onions chopped
- ½ inch ginger grated
- 7-8 curry leaves
- 2 whole dry red chillies
- 4 green cardamoms
- 1 inch cinnamon stick
- 2 tsp cumin seeds
- Salt and sugar to taste
- Refined oil as per requirement
Wash and boil the unpeeled baby potatoes in pressure cooker upto 7 whistles. Turn off the flame and let the pressure release on its own. Take out the potatoes and let them cool. Peel off the skin and keep aside.
Heat oil in a skillet and throw in some curry leaves. Add the onions and sauté. Add ginger and fry. Add the potatoes and continue stirring. Take a bowl, yogurt and a little water. Beat the yogurt creamy. Lower the flame and add the yogurt slowly stirring continuously. Add salt and sugar. Cover and cook for 5-7 minutes to let the potatoes soak in the gravy and seasoning and turn off the flame.
Now we prepare the masala (spice) to make the potatoes a little more flavourful. Heat a skillet and throw in the whole spices cardamom, cinnamon, cumin seeds, whole red chillies. Dry roast them till they turn brownish and emanate fragrance. Pour them on a newspaper and crush them roughly with a rolling pin.
Take out the potatoes on a serving bowl and sprinkle the dry roasted spices on top. Mix lightly with a spoon so that all the potatoes are covered with the masala. Serve with hot fulkas/paranthas/jeera rice…..so delish!!