Batata Kapa | Potato Rava Fry

Batata Kapa is a Goan style preparation of potatoes  and it is one of the easiest accompaniment to rice. It is made by shallow frying the potatoes coated with rava. It is very easy to make and it can be made with ingredients readily available in any household.

Ingredients:
1. Potato - 2 medium sized
2. Semolina/Rava - 1/4 cup
3. Chilli powder - 1 teaspoon
4. Turmeric powder - 1/4 teaspoon
5. Salt as per taste
6. Oil - 2 tablespoon

Method:

1. Wash and scrape off the skin of potatoes. Cut them in thin slices and soak in water to avoid discoloration.
2. In a plate, add rava, salt, turmeric powder and chilli powder and mix well.
3. Heat 2 tablespoon of oil in a pan for pan frying.
4. Take each piece of potato from water and pat dry on a kitchen towel. Coat both sides of the slice with rava mixture and pan fry in hot oil. Cover and cook each side on medium flame until the potato slices are well done.

Linking this recipe to "Shhh Cooking Secretly Challenge", event. For the month of February, the theme is to make a Goan cuisine. I am paired up with Priya Iyer who gave me potato and rava as my secret ingredients, and I chose these ingredients to make Batata Kapa
Priya blogs at "The World Through My Eyes".

Ulli Theeyal | Kerala style Pearl Onion curry

Ulli Theeyal is made of pearl onions/shallots in a tangy coconut based gravy. This is served with steamed rice.

Serves: 2

Ingredients:

1. Pearl Onions/Shallots - 1 cup
2. Coconut grated - 1 cup
3. Coriander seeds - 2 tablespoon
4. Whole dried red chillies - 2 or as per your spice level
5. Curry Leaves - 2 sprigs
6. Turmeric Powder - 1/2 teaspoon
7. Tamarind - one gooseberry sized
8. Mustard Seeds - 1 teaspoon
9. Fenugreek Seeds - a pinch
10. Salt to taste
11. Coconut oil - 2 tablespoon

Method:

1.  Dry roast coconut, coriander seeds and dried red chillies until coconut turns dark brown in colour. Switch off the flame and add turmeric powder.

2. Grind the roast coconut mixture into a fine paste by adding a tablespoon of water and set aside.

3. Soak tamarind in a cup of water. Squeeze out the pulp and set aside.

4. Heat a vessel and add tablespoon of oil. Add sliced shallots and 1 sprig of curry leaves. Sauté until onions turn translucent.

5. Add tamarind pulp, coconut paste and salt to taste to it and cover and cook for 10 mins. Turn off the flame

6. Heat a small saucepan and add 1 tablespoon of oil. Splutter mustard seeds and add fenugreek seeds and 1 sprig of curry leaves. Add this seasoning into curry.

Curry is ready to serve with hot steaming rice.

Note: 

Dry roast coconut on medium flame with continuous stirring to avoid burning.