Grated and fried potatoes with roasted peanuts

We Maharashtrian love fasting but at the same time we don’t want to starve ourselves. So we invented many delicious dishes which we consider eating while keeping the fast 😀

Potatoes are very versatile and are considered as a good source of carbohydrates which generates the energy in our body. So I am presenting one dish which uses potatoes and peanuts, which I love eating during the fasting days.

Grated fried potatoes

Grated and fried potatoes with peanuts

Ingredients:

Grated potatoes (With skin)  2

Cumin seeds 1 teaspoon

Roasted peanuts powder  2 tablespoon

Green chilies 2 (small)

Ghee or oil 2 tablespoons

Red chili powder 1 teaspoon

Salt to taste

Sugar 1 tablespoon

Coriander for garnishing

Method:

Heat the wok and put the ghee or oil.

After wok is heated add Cumin seeds and let it splutter.

Add chopped green chilies.

Add grated potatoes (with skin on).

Stir a while and then add roasted peanuts, salt, red chili powder and sugar.

Stir well and cover the wok with a lid for five minutes.

Check if potatoes are tender and moist.

Cover for two more minutes, the potatoes don’t take much time to cook.

Serve the dish in a serving plate and garnish it with coriander leaves.

 

 

 

Lebanese courgette

A hot steamy curry and some flat bread is a perfect menu for any weekend lunch. I personally prefer making curries which are not very spicy but at the same time full of flavors. I was in a famous book store of the city recently and was checking few cook books to learn new recipes. I came across Lebanese courgette in one of the books. Tried replicating the same in my kitchen. Sharing the recipe below.

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Ingredients:

  • Zucchini 1
  • Tomatoes 2
  • onion 1
  • garlic 2 cloves
  • Turmeric powder 1/2 tea spoon
  • Red chili powder 1/2 tea spoon
  • Oil 2 table spoon
  • Salt to taste
  • Sugar 1 tea spoon
  • Mint leaves for flavor
  • Water 1/2 cup

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Method:

In a wok or pan, heat oil.

Stir in chopped onions and let them become translucent and then add chopped garlic.

Add chopped zucchini. ( I have cut zucchini in long batons but you can cut in whatever shape you want).

Add turmeric, red chili powder, sugar, and salt to taste. Stir everything well.

Stir in the tomato puree and add 1/2 cup of water for the consistency.

Cover the pan and let the curry cook for 10 minutes.

After 10 minutes, remove the lid of the pan, and sprinkle fresh mint leaves for flavor.

Serve the curry hot with Indian flat bread, steamed rice or garlic bread.