Potato baked with peas filling

I prepared this dish for Dhivya’s potato event but could not post on time. It is good snack for children.

Ingredients

• Large size potato – 3 nos
• Green peas – 1 cup
• Onion – 1
• Ginger garlic paste – 1/2 teaspoon (optional)
• Garam masala powder – 1 teaspoon
• Green chillies – 2 nos
• Coriander leaves – 3 twigs
• Tomato puree – 2 tablespoons
• Oil- 1 tablespoon
• Hing – 1/4 teaspoon
• Salt – to taste
• Grated cheese – 3 table spoons (or cheese singles – 3 pieces)

Method

1. Wash the potatoes well and pressure cook. Peel and cut into two length wise.
2. Scoop out the center. Now the potato halves will look like shallow cups.
3. MW the peas with 1 tablespoon water and hing for 4 minutes.
4. Finely chop the onions, green chillies and coriander.
5. Heat oil in a kadai, add the onions and fry for 2 minutes. Add the tomato puree and keep stirring till the oil separates.
6. Add the ginger garlic paste, green chillies, coriander leaves, garam masala and salt and mix well.
7. Add the boiled peas and cook for 2 more minutes, stirring continously.
8. Fill the potato cups with the pea curry, top with grated cheese or cheese singles.
9. Place the potato cups in an oven proof dish. Bake in a hot oven till the cheese melts.

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We are back with a yummy Thogayal

Thanks to all my blogger friends for their sweet comments and for eagerly waiting for more recipes from the yum blog! 🙂

My mother became seriously ill in mid february and was hospitalised for more than three weeks. I was in Gurgoan, taking care of my mother in the hospital during day time. In the past few days, I have learnt a lot about balanced diet, physiotherapy, some info on medical science and a few yummy andhra recipes from my sister in law Padma.

You give anything to an andhra lady, she will prepare a pachadi ( thogayal or chutney) out of it! 🙂 Here’s the recipe for venthaya keerai thogayal( Fenugreek leaves chutney), Padma prepared for me.

Fenugreek leaves chutney.( Venthaya Keerai Thogayal)

Ingredients

• Fenugreek leaves – 1 cup
• Urad dal – 1/2 cup
• Red chillies – 4 nos
• Mustard seeds – 1 teaspoon
• Hing – a small piece
• Tamarind – 2 inch piece
• Salt – to taste
• Oil – 1 tablespoon

Method

1. Wash and drain the fenugreek leaves.
2. Heat oil in a kadai and fry urad dal, mustard seeds, hing and redchillies till golden.
3. Add the fenugreek leaves and fry for 3 minutes on a medium flame stirring continously.
4. Allow to cool. Add salt and tamarind and grind to a coarse chutney.

This chutney tastes good with rice, rotis and any southindian tiffins.

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