Potato 65 - Aloo 65 - Potato Snacks Recipes

Potato 65 recipe with full video and step by step pictures. Potato 65 is a delicious mouthwatering dish which can be served as a starter or side dish for fried rice and pulao. Siva always asks me to make gobi fry, paneer fry, potato fry frequently, but I usually avoid deep frying dishes. But once in a month, it's okay to do and today he asked me to make this potato 65 for lunch and I decided to take the video and step by step pictures. It turned out very well and Siva was very happy and he told vera level. I saw this recipe in a cookbook and I tried with little tweaks in the methods. Making potato 65 is easier than you think. Most of these deep fried dishes are made with a batter which includes maida, corn flour and rice flour and sometimes it gets hard after deep frying. But for this recipe, I omitted the corn flour and rice flour for coating the potatoes, just I have added 1/4 cup plain flour (maida) and pepper powder and ginger garlic paste for flavour. The potatoes are golden, crisp and fluffy inside. You don't really need corn flour, rice flour for binding the potatoes. The deep fried potatoes are further tossed with onions, red chillies, green chillies, spice powders and finally thick curd are added and mixed well with the potatoes. Make sure you cook the potatoes with the correct texture because if you overcook the potatoes it will be difficult to coat with the flour plus it absorbs more oil and becomes soggy potatoes.

Check out my other Evening Snacks Recipes

Here is the video link for Potato 65

Potato 65 - Aloo 65 Recipe Details

Prep time : 20 minutes
Cook time : 20 minutes
Serves : 3
Category : snacks
Author : Muthulakshmi Madhavakrishnan

Ingredients

3 potato
1 onion
1 green chilly
2 red chilly
1/4 cup maida
2 tsp ginger garlic paste
1/2 tsp black pepper powder
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1/4 cup thick curd
few curry leaves
few coriander leaves
salt to taste
Oil

Cooking Directions

First rinse the potatoes well in water. Then peel them. Cut the potatoes in cubes, just like we cut for potato poriyal and place it in a bowl filled with 3 to 4 cups of water for 20 minutes. After 20 minutes, drain the water.

Boil 4 cups of water in a wide vessel. When the water starts to boil add the potato cubes and cook until soft. Do not overcook the potatoes.

Once they are done, strain the water and allow the potato cubes to cool down.

Take a large bowl and add the cooked potato cubes, salt, ginger garlic paste and maida. Use a dry spoon or ladle and coat the potatoes uniformly.

Heat oil in a deep kadai on medium heat. Once the oil is hot enough, add the coated potato cubes and deep fry until crispy. Drain the excess oil using an absorbent paper.

Heat oil in a kadai and add chopped onions, slit green chillies and red chillies. Saute for a few minutes. Add curry leaves, red chilly powder, garam masala powder, pepper powder and salt. Stir quickly.

Reduce the heat to very low or turn off the heat and add the whisked curd.

Add the fried potatoes and toss quickly with the curd. Sprinkle chopped coriander leaves.

Potato 65 is ready to serve. You can add lemon juice and chopped onions before serving.

Comments

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Susiyam - Suzhiyam - Kadalai Paruppu Susiyam - Diwali Sweet Recipes

Susiyam - recipe with full video and step by step pictures. Susiyam is a sweet prepared with maida flour the outer layer and a tasty stuffing made with cooked chana dal, jaggery, coconut and cardamom. Actually traditional susiyam outer covering is made from ground rice batter or rice flour. Even though there are many kinds of halwas, burfis and ladoo prepared for Diwali, my favourite one is this susiyam. The batter prepared with maida will have a lighter texture and the stuffing inside the batter gives the susiyam a juicy taste and I eat it again and again every time I made it. Now let's see how to prepare Susiyam Check out my sweet recipes for Diwali Thiribagam (Three in one delight) Rava ladoo Kaju Katli Kesar peda Easy Milk Sweet Chocolate Burfi Mango and Coconut Burfi Moong dal flour Ladoo Coconut Burfi Paal Kova with milk powder Paal Kova with Naatu Sarkkarai Kesari Pineapple Kesari Milk Kesari Mango Kesari Badam Katli - Almond Fudge Carrot Burfi Dry ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder. Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry ...

Ribbon Pakoda with ParBoiled Rice - Puzhungal Arisi Ribbon Pakoda - Diwali Recipes

Ribbon pakoda - prepared with parboiled rice (idli rice) and fried gram flour. In our blog, I have already posted ribbon pakoda prepared with gram flour and rice flour.

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Adhirasam - Diwali Special Adhirasam Recipe

Adhirasam - traditional sweet recipe with simple and healthy ingredients. Adhirasam doesn't take longtime to make, but it requires a little patience while making the jaggery syrup and mixing the rice flour with the jaggery. It's easy once you know how to prepare the jaggery syrup. Now let's see all the steps in detail with step by step pictures and full video. Check out my sweet recipes for Diwali Thiribagam (Three in one delight) Rava ladoo Kaju Katli Kesar peda Easy Milk Sweet Chocolate Burfi Mango and Coconut Burfi Moong dal flour Ladoo Coconut Burfi Paal Kova with milk powder Paal Kova with Naatu Sarkkarai Kesari Pineapple Kesari Milk Kesari Mango Kesari Badam Katli - Almond Fudge Carrot Burfi Dry Gulab Jamun Easy Milk Sweet Badam Coconut Burfi Badam Burfi Badusha Potato Halwa Carrtot Halwa Banana Halwa Thirattupal Badam Halwa Dates Halwa Ashoka Halwa Adhirasam Recipe Details Here is the video link for Adhirasam Prep time : 1 hour Rest...

Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry. Similar recipes Kadala Curry White Vegetable Kurma Kumbakonam Kadappa Mochai and Potato Sagu Green Peas Coconut Milk Curry Here is the video link for Kadalai Curry Kadalai Curry - Kerala Style Kadala Curry Recipe Detail...

VIRUNDHOMBAL

Search This Blog