“POTATO VS RICE”

“POTATO VS RICE”

In south East Asia countries, pre-dominantly rice eating people. Price of rice is now double the price of potato. Since price of potato, is half the price of rice, now people can change their diet and eat more of potato. As you know both potato and rice are carbohydrates. So both functionally the same. Then, the price of one is cheaper, why should they not change into to eating more potato. Potato is a wonderful vegetable it can prepared in number of ways. Potato can be fried, it can be mixed with other vegetables and make a good curry.
So when the south Eastern people economic is also not good, why more people don’t eat potatoes. See rice by own cannot be eaten, it has to mixed with some thing then only one can eat it. But it is not the case of potato.
Potato fry
Today I am going to tell you different ways in which potato can be fried. This is meant for family of four. Take 4 big potatoes or 6 to 8 small ones. Peel the potatoes by means of peeler. Cut potatoes into long and medium size pieces longitudinally, Wash these pieces well under steam of water jet. Then take a frying pan, put it on gas stove and light it and keep that way for 3 minutes . When you find fumes coming out. Add three tea spoons of oil and leave it for another two minutes . When find bubbles of oil coming out add these cut dry pieces into it . Steer the whole lot and cover the pan with a lid. Keep watching the potatoes it gets soft , keep steering in intervals and cover the lid. When you find the potatoes soft, then add little tamarine and salt to taste , but keep on steering the lot in intervals of time. Keep it that way you will find the potatoes change it’s colour into golden yellow. Then add chilly powder as per you taste leave it for ½ minute and remove the pan. Now the curry is ready .
How to serve: Serve it hot with steaming rice add little oil on the rice and enjoy your food.
Wholesome potato fry
Take 6 to 8 potatoes put them into cooker and boil them . After two whistle , open the cooker and take out the potatoes put them under water till its cooles down. Peel the cover gently by hand. Cut the potatoes in to two or four pieces accordingly to you. Take out a frying pan and put it on the stove in medium flame , and leave it for 2 to 3 minutes , when you find fumes coming out put three to four tea spoones of oil in to it and wait for ½ minute and add these cut potatoes in to it and steer it gently and add salt according to your taste. Intervals of ½ minutes keep steer the lot till it becomes golden yellow. Then add chilly powder according to you taste and serve it how and enjoy your food.
Finger chipps
Take 4 potatoes peel it with a peeler cut in to thin long pieces longitudinally and wash it under water jet. Take a swallow frying pan, fill it with oil and keep it on a gas stove and put the flame in high .When it is hot put the total cut pieces into a net and cut along with the net into the swallow pan keep till golden yellow take out and put it on tissue paper keep it for dry and put some salt and chilly powder according to taste and eat with food or enjoy with drinks .

Jayanti
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Chutneys

Gourd Chutneys

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The setting sun said “ Who will take up my work, the world heard these and yet remained responseless take a picture.
There was an earthen lamp
It said ” Lord I will unrest myself to the utmost”
--- Rabindra Nath Tagore
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All vegetables especially the Gourd family, except Bitter Gourd, can be prepared with skin of the vegetable also you can see research tell us that the skin of any vegetable contains most of the vitamins , so in order to use the , we invented chutneys to utilize them.


Ingredients

2 Cups of Beerakaya pieces along with the skin (outer skin)
Salt to taste
Tamarine
Green Chillies 1 or 2
Oil 2 spoons
Urad dal 2 table spoons
1 pinch of Hinghu
1 tea spoons of Mustard seeds
1 tea spoons of Jeera.


Method


Just like leafy chutneys the vegetable pieces along with the skin (thokulus) or steam it in pressure cooker after cooking, grind all the above items (except mustard, methi seeds) it should be fried separetly. Into smooth paste. The Urad dal content is large because it will absorb the water content of either leafy or vegetables.
Then add Mustard , Methi (that has been fried and kept aside), the vegetable chutneys with the beautiful aroma is bombarding my nose . So quickly go and do it fast. Ok tell me the result. Preparation of all vegetable chutneys are same, .
Serve this chutney with hot rice with pure ghee and enjoy your meal.

This is my 1st receipe from my ebook on Jayanti’s Speacials. The ebook is under constructions

Jayanti's spl Beakfast

DOSAS

This is always a popular dish and is also very versatile. once the batter is ready, dish up for breakfast, as a part of main meal or a quick snack.

Ingredients:

1 cup uncooked rice.
1/2 cup blackgram dal(Urad dal)
1 1/2 teaspoons dried yeast
1 cup warm water
1 teaspoon sugar
1 1/2 teaspoon salt
2 teaspoons ghee or oil
1 teaspoon mustard seeds
1 small onion,finely chopped
1 fresh green chilli

Method

For the batter
1.Wash rice and dal.
2.Soak each separately in cold water overnight or at least 8 hours,
3.Drain and grind rice,using wet grinding blade adding just enough water to facilitate grinding.
4.The ground rice can be slightly coarse if preferred.
5. Remove black skins if you are using un-husked dal ,and drain.
6. Grind in blender,adding fresh watter to facilitate gringing.
7. When dal has been grounded to very smooth batter,add it to rice and mix well.
8.Sprinkle yeast over warm water and leave for 5 minutes to soften.
9 stirto dissolve,add sugar & salt,then stir into ground rice &dal.
10.leave for 1 hour in warm place and mixture will rise and double in bulk.

How to Cook

1.Heat ghee or oil in small saucepan and fry the mustard seeds until they pop.
2. Add chopped onion and chilli and contune frying, stirring occasionally,until onion is gloden brown.
3.Allow to cool, then stir into batter.
4. Batter should be of a thick, pouring consistency.
5.If too thick, add a little water or coconut milk.
6.Heat a [ancake pan or heavy frying pan grease base with very little ghee or oil.
7.Pour in just enough batter to cover base of pan.
8.Spread out with the back of spoon,till thecsize of small plate.
9.Cook until golden brown on underside, and then turn and cook other side.
10.Serve with chutney,sambar,poato sabzi.

Jayanti spl serve with coconut chutney mixed with dahi.

Jayanti's Special

Breakfast

A Day Starts for a south Indian with a Mug of Coffee, and breakfast which is most important Meal of the day. As the last food taken is only the previous night, and your day should always start by breakfast.Breaking fast from the last night.So we Jayanti's take very spl care for preparing food.

IDLIS

Idlis are very popular.You can make a large quantity of batter,allow it to ferment and then store it in the fridge till you need it.

Ingredients:

2cupss idli rice
1 cup Urad dal
1/2 cup cooked rice
1/4 tsp Fenugreek seeds (Methi)
salt to taste

Method


Soak idli rice and methi together in water for about 5-6 hours
Soak urad dalin water for 3-4 hours
Drain the water from the urad dal/
Using the wet grinding blade,gride the urad dal with a little water very finely till the mixture is frothy.
Pour into a vessel and keep aside.
Now drain the water from the soaked rice and methi.
place ub the mixie along with the cooked rice and little water,Grinde,not too fine.
Mix the ground items Allow the batter to ferment for 16-18 hours.It should rise slightly.Add salt.
Lightly grease idli steamer bowls and pour a spoonful of batter in each depression.Steame on high for 10 minutes.
When cooked.knife inserted in idli should come out clean.
Serve hot with chutney.