Onion Samosa (Patti Samosa)

Onion Samosa is a small, crispy fried snack filled with a spiced onion and poha (flattened rice) mixture. It’s popular in Mumbai, Pune and Hyderabad, especially in Irani cafés and some select snack cafés, where it’s also called Irani Samosa, Patti Samosa, or Chota Samosa (meaning small samosa). These triangular samosas have a light, crunchy texture and a mildly...

READ: Onion Samosa (Patti Samosa)

          Staying in Seattle you get used to graying weather in winter months every single day. I mean literally every day. And this gloomy weather makes me crave more spicy foods and this dish tops the quick-cooking foods. Alugadda ellipaya Karam or Garlicky Potato fry is a quick and easy stir-fry served as a side dish.

             This Telangana Style Potato Roast is a gluten-free, vegan, spicy side dish. It gets ready in under 15 minutes and makes a perfect winter dish to cook on busy weekdays. The reason why I say it’s perfect for winters is the generous usage of garlic, as garlic is considered warming food. Warming foods produce more heat in your body and keep your body warm enough to endure the chilly winter. Hence we include warming foods like sesame seeds, garlic, ginger, chilies, etc in our diet. 

What makes this Alugadda ellipaya karam special ?

         Telangana regional cuisine is all about spice and garlic, and this dish just depicts the true flavors of this beautiful cuisine. Alugadda is a potato in the Telangana Telugu dialect and ellipaya karam refers to garlic spice. We eat lots of garlic and we make this special garlic spice Ellipaya karam every winter to have it in our daily meals. Some people call this dish Alugadda fry, vellulli alugadda vepudu or Alugadda vepudu. You can also call it Garlicky Potato Roast, Potato Stir-Fry, Aloo Fry, or crispy Indian potatoes. 

       In this recipe, potatoes are tossed in basic Indian spices and quick-roasted in the pan on high flame till they turn golden and crispy! Oh Yum! writing this I’m salivating already. There was a time in my life, I used to carry only potato fry and rice in my lunchbox every single day during my schooling days. That’s how much I love this dish and I promise once you try this, you’re going to love it. Also, contrary to many beliefs, potatoes are a source of good carbs when consumed in moderation!  So do include this Alugadda ellipaya karam in your weekly menu! 

Checkout more vegetarian sides and curries from my blog

Jackfruit ghee roast

Stuffed peppers in creamy tomato gravy

Dondakaya Barada

Lauki palak pakoda kadhi

Chana aloo masala

Potlakaya perugu pachadi

Munagaku podi pappu kura

Chamakura kadala pappu

Gobhi fry

Now let’s get into the recipe!!

Print

ALUGADDA ELLIPAYA KARAM

Alugadda ellipaya karam is a quick and easy potato stir fry, loaded with garlic and Indian spices making a best side for Indian meals.

Course Side Dish

Cuisine Telangana, Telugu

Keyword Side dish, vegan, Vegetarian

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Servings 3 Servings

Author Shravani Abhishek

Ingredients

• 4 no Potatoes medium size
• 2 tsp Red chili powder
• Salt to taste
• ½ tsp Turmeric powder
• 8 cloves Garlic small size, coarsely crushed with cumin seeds
• ½ tsp Mustard seeds
• ½ + ½ tsp Cumin seeds
• 1 sprig Curry leaves
• 2 tbsp Desiccated coconut

Instructions

Let's prep the potatoes

• Wash and peel the potatoes. Chop the potatoes into medium size cubes.
• Add the chopped potatoes to a bowl of water to get rid of excess starch.
• Peel the garlic cloves and coarsely crush them with ½ tsp cumin seeds in a mortar & pestle.

Let's start making Alugadda ellipaya karam

• Heat a well-seasoned cast-iron or nonstick skillet, add oil and once it's hot add mustard seeds, cumin seeds and let them crackle.
• Add curry leaves and let them crisp up. Now add the chopped potatoes and on high flame toss it well.
• Sprinkle turmeric powder and salt. Toss the potatoes to the coat the spices and cook on high flame for 3 mor min.
• Add the coarsely crushed garlic cloves with cumin seeds and toss the potatoes.
• Keep the flame high and toss it regularly and roast it till the potatoes start crisping up and turning nice and golden brown.
• Now add in red chili powder and give it a good toss.
• Finally add in desiccated coconut / grated dry coconut and coat the potatoes.
• Turn off the heat and serve hot alugadda ellipaya karam with rice and dal/rasam of your choice.
  

Notes

• You can add ground coriander/dhaniya powder and garam masala for additional flavor.  

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also, you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook. Also follow @taste.of.telangana on Instagram for more traditional recipes, culture, and stories.

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               Gil-e-firdaus, a classic Dakhni dessert from the kitchens of Hyderabad has its presence in wedding feasts, celebrations and gatherings. A luscious and melt in the mouth dessert made with Sabudana, bottle gourd, khoya, cashew paste and milk. I remember having this dish during my stay in Hyderabad, I fell in love with this kheer instantly. This divine dessert can be served chilled or warm and traditionally served in earthen bowls, which lends an earthy taste. Hence the name GIL-E-FIRDAUS, meaning clay of paradise. 

         This classic dessert Gil-e-firdaus is commonly known as Kaddu ka kheer/ Kaddu ki kheer, as Bottle gourd is known as Kaddu in Hyderabad. As The holy month of Ramadan sets in, the intoxicating aroma of Haleem, Kababs and various desserts linger in the air around the bustling streets of Hyderabad. This divine Gil-e-firdaus a.k.a Kaddu ki kheer is also sold in the small eateries and stalls on the streets. It’s rich and luscious consistency makes it absolutely irresistible. 

The addition of khoa(khoya), cashew paste, and simmering sabudana and bottle gourd in full-fat milk makes it utterly creamy and divine.We have used Sabudana and kaddu(bottle gourd) here, but some add finely ground basmati rice as well to make it aromatic and more creamier. But simmering everything on low flame for longer period time is the key for this divine pudding. 

Ingredients needed to make GIL-E-FIRDAUS

• Bottle gourd
• Sabudana / Tapioca pearls
• Full fat milk
• Sugar
• Cardamom powder
• Khoya
• Nuts

How to make this dessert VEGAN?

Substitute the full fat milk with plant based milk like coconut milk/soy milk/almond milk. And also substitute the Khoya with Cashew paste or Almond paste to get that rich consistency. 

Let’s get into the recipe now, before that check out more desserts from my blog.

Basava Kajjam

Kanda gadda Bakshalu

Pappu Bakshalu

Badusha

Pala poorilu

Godhuma thalikala paasham

Aanapakaya shegala paasham

Kesar mewa phirni

Gajar ka halwa

Healthy Sabudana payasam

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post GIL-E-FIRDAUS appeared first on mycurryveda.

             Palli chutney, an utterly creamy and nutty peanut condiment served alongside Dosa, Idli, Wada and other South Indian tiffins. The green chilies and garlic lends a bit of heat and spice to the creamy peanuts. Then we add a crackling tempering of mustard seeds, curry leaves, and dry red chilies that elevates the flavor and aroma. This Palli chutney / peanut chutney is equally loved by adults and kids, because of it’s nutty and creamy taste. 

          Chutneys are a quintessential accompaniment to every Indian meal, we always have some kind of chutneys in everyday meals. And this Palli chutney is a regular thing at home in every Telugu household for tiffins like Dosa, Idli, Wada and Upma. It’s super simple, healthy, delicious and comes together quickly under 15 mins. 

         Like every other recipe, each household or region has their own variation and in Telangana we use only peanuts, chilies, garlic cloves and a basic tempering. You can find peanut chutney with urad dal or some add roasted gram dal or chana dal to make it more nutritious. Below recipe of palli chutney is something I’ve grown up eating and found across Telangana.

Is this recipe Vegan ?

As all the ingredients we are using here are completely plant based, vegan and gluten-free. 

Note : Please do not try this recipe if you have peanut allergy.

Ingredients needed for Palli chutney

• Peanuts
• Green chilies
• Garlic cloves
• Salt
• Tempering – oil, mustard seeds, cumin seeds, garlic cloves, dry red chilies, urad dal and curry leaves

How to make Palli chutney

1. Firstly we need to roast the peanuts, peeled garlic cloves, green chilies, cumin seeds in a tbsp of oil until peanuts are well roasted. 
2. Let this roasted peanuts to completely cool down, then grind everything to a smooth paste by adding some water.
3. Add salt, blend it again, taste and adjust the seasoning to your taste preference.
4. Let’s make a tempering now. Heat a small tadka pan, add oil, once it’s hot enough add in mustard seeds, cumin seeds and urad dal. Let them splutter.
5. Now add in chopped garlic cloves, curry leaves, dry red chilies and fry until garlic turns golden brown.
6. Transfer this tempering to the Palli chutney. Voila, that’s it!!

Let’s get into the detailed recipe now, before that check more delicious recipes from my blog.

Nalla nuvvula roti thokku

Bachali aaku kadala thokku

Ellipaya karam

Potlakaya perugu pachadi

Kobbari avisala karam podi

Munagaku nuvvula podi

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post PALLI CHUTNEY appeared first on mycurryveda.