Vasusvegkitchen

Monday 1 June 2020

Potato Lollipops || Kids favorite || Monsoon special potato lollipops

Potato Lollipop recipe with step by step pics, tips and video(will share soon). As monsoon season started in many season, i know everyone is craving for to have some snacks. Also kids and everyone staying at home now, we need quick snack recipe. As potatoes are favorite to all aged people mainly kids. If your kids & family too loves potato then this potato lollipop is for you. You can serve this as potato balls or as lollipops. Spices used in it are readily available at home, so you can prepare it easily that to in less time. For binding i used homemade bread crumbs, check out homemade youtube video https://youtu.be/XmXaa0N14AQ . It is very crispy, tasty snack, double coating potato balls will make it stay crispy for long time. follow recipe with steps & tips to get perfect crispy potato lollipops.

Do subscribe my youtube channel Vasus vegkitchen

Also check some monsoon snacks ..

** green chutney

** Paneer pinwheels

** Stuffed Mirchi bajji

** Rava / Semolina Pizza

** Baby corn fritters

** corn cheese balls

** dalmoth namkeen

** Omapodi || karapusa || sev

** spicy masala peanuts

** JackFruit seeds Vada

** Roasted Masala Chickpeas / Masala coated Kabuli Chana fry

** Paneer pinwheels

** Pepper sev

** Gujarat hi Methi Masala Khakhra

** Corn flakes chivda

** Poha chivda

It's very hot here @Chennai from morning, suddenly climates changes by 2'o clock when i was preparing this lollipop's for #FoodieMondayBloghop fb group #249th #monsoonmunchies theme. Suddenly rain started and i finished my potato lollipops too, hubby telling what a perfect time to have this lollipop's, i am also craving to have this, thought to take one pic quickly and started eating & enjoy rain. Suddenly power gone 😅. We both never compromise in eating while its raining, luckily natural lighting at backyard saved me. Hubby having his part of potato lollipops backside and i took some quick clicks, this is today's my potato lollipop backside story 😍.

Coming to our theme, Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week #249 theme is hosted by talented chef Archana di, i really like her way of writing. You can get complete detailed information about recipes. She stay at Goa, you can check many traditional, authentic and fusion recipes in her blog. Bookmarked her recent spaghetti with green olives & lemon, Chocolate dessert hummus, and i liked homemade spicy salted caramel popcorn a lot. Do check her space surely you will love it and will learn many things. This week Archana di suggested to prepare monsoon recipes, i thought to prepare this easy potato lollipops for theme. Waiting for all my blogger friend recipes..

Potato Lollipop

Preparation time - 15 minutes

cook Time : 15 minutes

Serves :15

Category : Chaat / Snack

Recipe Cuisine: Indian

Main ingredients : Potato

Author : Aruna SarasChandra

Ingredients

Potatoes - 3(normal size)

onion - 1 (finely chopped)

ginger - grated ( 1 inch)

coriander leaves -1 tsp

salt as per taste

red chili powder - 3/4 tsp(adjust as per taste)

roasted cumin powder - 1/2 tsp

coriander powder - 1/2 tsp

pepper powder - 1 pinch (optional)

chaat masala - 1/4 tsp

lemon juice - 1 tsp ( i did not added, as it is not available right now)

bread crumbs - 1 cup

corn flour - 4 to 5 tsp(adjust)

oil - to deep fry

tooth picks - according to number of potato balls you prepared

Instructions

1) Wash potatoes and boil in pressure cooker for only 1 whistle, let the pressure come down.

2) peel potato skin after cooling and finely grate it in a bowl. Add finely chopped onion, ginger, coriander leaves.

3) Add all the spices in the above potato mixture .

4) To this add 1 tsp of cornflour, if you feel your potato dough too smooth add 2 tsp of corn flour. Also add 1/2 portion of bread crumbs to it and mix everything well. Remember dough should not be too smooth, then only you will get crispy potato balls.

5) Meanwhile prepare corn flour slurry, take 2 tsp of corn flour add some water and prepare not too thick or thin paste and keep it aside. Also keep oil to heat on low flames.

6)Apply some oil to your hands, pinch some dough and prepare small lemon size balls and keep it aside.

7) Roll potato balls in corn flour slurry and then roll in bread crumbs. Again roll the bread crumbs coated balls in corn flour slurry and roll it in bread crumbs, repeat the same process for remaining balls and keep it aside.

8) check oil heat and drop potato balls in it, fry it in medium flames. When it start changing color take it into plate. Repeat the process for remaining balls.

Our potato balls are ready to serve

you can serve as it is or serve it as lollipops by inserting tooth picks in it. Serve hot with some ketchup of your choice or it also goes well with green chutney.

Tips

** First point to remember is do not boil potatoes for more whistles (or) do not overcook potatoes. It will make your dough smooth, sticky and that lead to soggy potato balls when fried.

** As lemon is not available in my pantry, i did not added. Add lemon juice if available.

** You can also add garam masala and can also skip spices if not available.

** Apply oil to your hands while molding potato balls.

** If cornflour not available add maida. You can also add besan but it will give potato bonda taste.

** If you feel your dough too smooth, keep it in refrigerator for 30 minutes. Dough will become hard.

** You can also double coat in bread crumbs, if you feel ur potato balls are so sticky.

** If you are potato balls are smooth it will break while frying it or it will become smooth after cooking.

** If potato balls do not change shape after coating bread crumbs then it is perfect otherwise double coat it. Just dip crumbs coated potato balls again in corn flour slurry and then in

bread crumbs.

** Do not over fry potato balls, they burn quickly, just take it out when it changing color.

** If your potato balls are smooth then you will get smooth potato balls instead of crispy.

** You can serve as it is or you can insert picks in it.

** You can store bread crumbs coated potato balls in freezer for more than 15 days, if we store it in air tight zip lock covers.

** You you are planning to serve it in parties, then keep bread crumbs coated potato balls in refrigerator, and fry before serving and enjoy it.

Hope these tips are helps you to get perfect crispy potato lollipops, also check some other snack recipes by just clicking the link below pic.. Also do not forgot to subscribe my youtube channel Vasus vegkitchen and press bell icon to get new recipe notifications.

corn cheese balls

Baby corn manchurian

Baby corn fritters

Dry cabbage manchurian

Paneer Tikka

Rava / Semolina Pizza

Veg chow mein noodles

Stuffed Mirchi bajji

Paneer pinwheels

Hope you like this crispy and tasty potato lollipops. Give it a try and drop your comments in inbox.

Do subscribe my youtube channel Vasus vegkitchen

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You can also search recipe in BetterButter
in Indiblogger

Thanks for visiting my blog,

ArunaSaraschandra :)

Friday 29 May 2020

Udupi Saaru || Udupi style tomato rasam || How to prepare udupi style tomato charu

Udupi Sarru || Udupi tomato saaru || Udupi style tomato saaru with step by step pics and tips. It is tasty and aromatic saaru recipe from udupi Brahmin cuisines. My father is from Udupi, he loves this saaru/ rasam / charu a lot, we use fresh scrapped coconut a lot in our daily recipes. Are you thinking what special in udupi saaru? the answer is its aromatic flavors from rasam powder, curry & coriander leaves added while boiling rasam, taste of jaggery and coconut oil and scrapped / grated coconut added at last. If you want to skip adding coconut and jaggery in this rasam then surely you miss that udupi saaru taste. In temple rasam, they do not add tomatoes, our saaru taste same as served in temples. For South Indian people rasam is one recipe we never say no to it. If Homemade rasam powder is ready, you can prepare drumstick rasam, tomato rasam easily. Pepper rasam is very tasty and healthy recipe which heals cold and gives good relief too. Lemon rasam is very easy to prepare rasam that can be prepared easily without any rasam powder too, check out lemon rasam in youtube.

Taking this aromatic and tasty udupi saaru to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri di who blogs at Mayuris jikoni. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it. This week theme suggested by Jayashree Trao, she is very talented chef and also author of cookery e-books found on Amazon. I bookmarked her watermelon rind salad recipe to try in this summer. This week i am paired with Anu kollon, she gave me fenugreek and coconut as two ingredients, with that i prepared this udupi saaru. In return i gave her coconut and green chillies. I bookmarked her little hearts cookies, kulkuls to try soon. Do check out her space for wonderful recipes.

Let's start recipe..



  Udupi saaru

Preparation time : 15 min
Cook Time : 30 minutes
Serves : 1 bowl
Category : Rasam / Regional
Recipe Cuisine: Udupi
Main ingredient: udupi Rasam powder
Author : Aruna SarasChandra



Ingredients

To prepare saarina podi / for rasam powder

coriander seeds - 2 tsp

cumin seeds - 1 tsp

fenugreek seeds/ menthulu - 1/4 tsp

red chillies - 5

curry leaves - 1 sprig

coconut oil - 1 tsp

To prepare udupi rasam

cooked toor dal - 1 cup

Tomato - 2

green chillies - 3

turmeric powder - 1/4 tsp

curry leaves - 1 sprigs

coriander leaves - 3 tsp(chopped)

scrapped/grated fresh coconut - 1/4 cup

tamarind - small lemon size

salt a per taste

jaggery - 1/2 tsp

For tempering

coconut oil / ghee - 1 tsp

mustard seeds - 1/2 tsp

cumin seeds - 1 tsp

curry leaves - 1 sprig

red chili - 1

hing - 1 pinch

Instructions

1) Soak toor dal for 30 minutes and cook it for 5 to 6 whistle and mash it well. Also soak tamarind in water, chop tomatoes and green chillies keep it aside.

2) Heat a pat, add 1 tsp coconut oil add coriander seeds fry it on low to medium flames. When it starts changing color add fenugreek, cumin seeds fry for a second, now add red chili and curry leaves. Fry everything well and take it into plate. let it cool for room temperature.

3) Take the above in mixer jar and grind it to fine powder.

4) let's start rasam now , add 1/2 tsp of coconut oil in a pan, then add tomatoes, green chili, curry leaves, coriander leaves fry it on low to medium flames till tomatoes becomes bit smooth, now add 1 glass water boil water till tomatoes float up.

5) Now add boiled and mashed toor dal boil for some time then add tamarind pulp to boil it for 3 minutes on medium flames.

6) add 11.2 glass water(adjust accordingly), above prepared 3 tsp of saaru podi / rasam powder , 1/2 tsp jaggery boil rasam till you get nice foam on it.

7) At last add chopped coriander leaves and scrapped fresh coconut boil for a minute and switch off the flames.

8) Heat a tempering bowl with 1 tsp of coconut oil / ghee, add all ingredients mentioned in tempering one after other fry it on low flames.

9) Add above tempering in rasam.

That's it our Udupi special rasam/ saaru is ready to serve. Serve hot with hot steamed rice. We had this saaru with rice and potato curry, it tasted very yummy.