‘Aloo Bhuna’ or Hash Browns

A few weeks back my friend Raghav paid me a visit. Raghav comes from Hyderabad, also otherwise known as city of pearls. However, in my heart Hyderabad is has a very special place. If I were ever to return to India and actually live there it would be in Hyderabad. It is the city with a very strong street food culture. Needless to say people usually go to India to indulge in gastronomic sins. Back to Raghav’s visit: one day when I returned from uni after a long day of teaching I was surprised by home cooked food. There were several items for lunch all home cooked by my dear friend. My favourite being ‘Aloo Bhuna’ or Indian style hash browns. Here is the recipe.

 Ingredients:

• 3- 4 medium sized potatoes
• One tbsp each: Red pepper flakes and sumac (or lemon juice if sumac is not available)
• 1 ½  to 2 tbsp Olive oil
• Salt to taste

Step 1: Wash, peel and cut the potatoes into small pieces.

Step 2: Take some oil in a pan. When the oil gets hot add the potatoes. Let them sizzle and cook on a medium flame. Add salt and keep tossing them around every 30 seconds to avoid burning.

Step 3: After about 10 – 12 minutes the potatoes would start browning slightly. Taste the biggest piece and make sure it is soft all the way through. If it isn’t you might need to cook them on a low flame a bit longer.

Step 4: When the potatoes are cooked all the way through add red pepper flakes and sumac (or lemon juice). Toss them around coating all the pieces and reduce the heat. Let them sit for about 30 seconds till the spices release their oil.

 
Step 5: Serve hot as a side dish with any meal. This goes really well with buckwheat pan cakes. 

TIP: In India we would use Himalayan salt instead and serve them with yogurt and mint chutney. They are usually eaten during Navaratri (Hindu fasting days).

 

Indian style Veg-Kofta curry (Vegan alternatives)

If “the way to a man’s heart is through his stomach” then maybe I should give up teaching and become a full time cook. A few weeks back I tried to impress someone with my cooking. Made restaurant style veg-kofta curry. As it was a 'success story' considering the compliments (and orchids and several dates to follow) - thought of sharing with you all. We never know what some food (cooked with love mind you) can do... xoxo

There are two stages of prepration. First, we need to prepare the Koftas (veg-balls instead of meat balls) and then the curry sauce in which we serve them.

Veg Koftas

Ingredients: 

• 800 grams boiled white beans
• Spices: 1/2 tsp each: coriander power (kişniş), chilli flakes (pul biber), cumin powder, Salt to taste
• Herbs: A handful of fresh coriander or cilantro or basil or mint, 2 – 3 green chillies (if available)
• Others: 1 tbsp Lemon juice, 3 tsp rice flour for biding
• Oil for frying

Method

 

Step 1: To white beans, add all the spices, herbs and lemon juice. Mash to form thick paste. Then add rice flour and mix again. 
 

Step 2: Make patties with this dough and heat the oil for frying.
 

Step 3: Shallow fry the patties until brown and crispy.
 

TIP: These patties can be served as appetisers with some tomato ketchup, mint or mango chutney.

The curry sauce 

Ingredients: 

• Two medium tomatoes, chopped onion (about the same amount)
•  3 – 4 freshly chopped garlic and ginger (about the same amount)

Spices: 

• ½ tsp cumin seeds, 
• ¼ tsp each turmeric powder (zerdeçal) coriander power (kişniş)
• 1 – 2 bay leaves
• salt to taste

• Hot pepper (kırmızı biber), cumin powder.
• 1½ tsp sugar.
• Half cup coconut milk/cream OR soy milk OR milk OR cream.

 

Method  

 
Step 1: In a pan take 2 tsp oil, add the cumin seeds, bay leaves, onion, garlic and ginger. Cook until the onions turn golden brown, then add the tomatoes. 

Step 2: Mash the tomatoes as they soften, then add all the spices and cook for 3 to 4 minutes.

Step 3: Add the coconut milk, sugar and salt. Bring the mix to a boil, then add the koftas (patties). Cook for a few minutes. 

Step 4: Garnish with raisins and nuts of your choice. Serve hot with rice or bread of your choice.

TIP: We usually garnish it with freshly chopped cilantro but it isin't available here. You may use fresh mint or basil instead. This goes really well with turkish "katmer"