Curried potato salad

Curried potato salad

Potato salad is usually made with boiled potatoes. There are numerous regional variations of this dish.

Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches.  It is a casual dish, and as such is typically served at picnics, outdoor barbecues, potlucks and other casual meals and events.

Ingredients

The potatoes are available all year round but potato salad remains popular during summer time.

                                   Recipe summary
                                              For
                                 Curried potato salad

Preparation time: 15 minutes
Cooking time: 15 minutes

Serves: 4

Ingredients

1. Wash and peel 6  potatoes. If you use machine washed potato you can leave the skin which is nutritious.


2. Cut potatoes into 1 inch cubes. Place the potatoes in a pan and add 1 teaspoon curry powder or chilli powder, ½ teaspoon salt and 2 cups of water. Cover and bring to the boil. Reduce heat and cook till it becomes dry. Let it cool.

Ingredients

3. In a glass bowl assemble everything: finely cut 1 big onion, finely cut 2 cloves of  garlic, finely cut ¼ inch ginger, finely cut 1 green chili, finely cut 1 small red chilli (Thai). 

Curried potato salad

4. Add 3 table spoon Greek yogurt, ¼ teaspoon pepper, finely cut 2 sprigs parsley and mix well using two spoons You can taste and sprinkle a bit of salt.


 Add some finely cut spring onions. The salad is ready.
You can have it as it is or serve with rice or any other main dish. If you like you can add mayonnaise instead of yogurt.  It is a mouth watering salad with thick Greek yogurt. You can store the salad in the refrigerator for at least 1 day.

Curried potato salad is ready.

                                  

                        Recipe follows in detail with pictures.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

machine washed red and white potatoes

Ingredients
main
300 gr potatoes.(3 red potatoes_(3 white potatoes)
Others
1 big onion
I green chilli
1 small red chilli (Thai) sliced thin
1 teaspoon curry powder or chilli powder
¼ teaspoon pepper
½ teaspoon salt
2 clove garlic
¼ inch ginger
2 sprigs parsley
Spring onion
3 table spoon Greek yogurt
2 cups water
The hot Thai red chili is also known as chili padi.  This is  very hot. If you cannot take is use normal red chili. If this is also too hot for you just leave it out.

Ingredients for Curried potato salad

Method

This is not a piece of ginger. It is a deformed potato.

Wash and peel potatoes. If you use machine washed potato you can leave the skin which is nutritious Cooking time depends on the type of potato

I bought machine washed potato but I peeled the skin to make the salad look appetizing in the photo. Cut potatoes into 1 inch cubes. Place the potatoes in a pan and add chilli powder, salt and 2 cups of water. Cover and bring to the boil. Reduce heat and cook till it becomes dry. Let it cool.

Cut onion into tiny pieces.

Finished potato salad

Cut green and red chilies  fine.  Small (Thai) red chili is fiery hot but it will give a kick to the salad. .You can deseed them  if you don’t want it to be too spicy.
Chop garlic and ginger very finely or you can grind into a paste and add. I like to feel the ginger pieces in the salad so I add finely chopped ginger. We add garlic and ginger to potatoes to reduce any acid reflux.
Chop  parsley and spring onion finely  I did not use spring onion as I did not have it at that time.

In a glass bowl assemble everything using two spoons and add yogurt. You can taste and sprinkle a bit of salt. The salad is ready. You can have it as it is or serve with rice or any other main dish. If you like you can add mayonnaise instead of yogurt. I like yogurt which is a healthier choice instead of pumping fat into the body. It is a mouth watering salad with thick Greek yogurt. You can store the salad in the refrigerator for at least 1 day.

Try for yourself and enjoy. If you have any comments please put them in the comments box below.

Related post:

Boiled potato stir-fried

Fried Sweet Potato

Fried Sweet Potato

Sweet potato is one of the healthy foods. It contains beta-carotene, Vitamin A, Vitamin B6, Vitamin D and iron. Despite its high sugar content, sweet potato helps in regulation of blood sugar level.
Nutritional information on sweet potato is found here. When buying sweet potatoes, select those that are small to medium size and avoid large ones. Look for unbruised and smooth skin. Sweet potatoes can be stored without refrigeration for up to 4 weeks. But try to use it within one week of purchase.

Japan, purple, orange and red sweet potato varieties

Sweet potatoes can be taken raw, steamed, boiled or fried. Young leaves and shoots are also edible.

Orange and red sweet potato

Sweet potato can be cooked in many different ways. This is a savory snack. Although I am adding a little chili powder the snack will not be hot because of the sweetness of the sweet potato.
                                      
Today I am going to deep fry it for a healthy and delicious snack.

I am using orange and red sweet potatoes.

                                      Recipe summary
                                                 For
                                      Fried sweet potato

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves :4

Fried Sweet Potato

1. Wash peel and slice 200 grams sweet potato into ¾ inch cubes. Mix well with 1 teaspoon chili powder, 1/4 tsp pepper and 1 teaspoon salt to marinate for ten minutes.


2. In a large frying pan or a wok add ¼ cup vegetable oil and heat it. When the oil is hot add the sweet potato pieces and fry in low heat for 10 minutes.
Drain off the potato pieces.

That is it.

  Fried Sweet Potato is ready.                                

                                    Recipe follows in detail with pictures.

                                     

                      

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves :4

                                                       

Ingredients
Main

200 grams sweet potatoes
Others

¼ cup vegetable oil

1 teaspoon salt

1 teaspoon chili powder
1/4 tsp pepper powder

Preparation

Wash peel and slice the sweet potato into ¾ inch cubes. 

Cut sweet potato

Mix well with chili powder, pepper and salt to marinate for ten minutes.

       Potato marinated with chili powder,
                     pepper  and salt

Method

In a large frying pan or a wok add the vegetable oil and heat it. When the oil is hot add the sweet potato pieces and fry in low heat for 10 minutes.

Potato being fried in a wok

Drain off the potato pieces.

That is it.

Spaghetti with roast pork

Spaghetti with roast pork and sauce

This is a very easy dish as I did not make the roast pork. I bought it from the store. I only made the sauce. I added turnip and carrot to the sauce which gave a nice flavor.

                                   Recipe summary
                                              For                           
                          Spaghetti with roast pork

Preparation time: 20 minutes
Cooking time: 30 minutes

Serves: 4

1. Cut 150 grams turnip into halves. Peel and cut turnip into 1/4 inch pieces and slice 100 grams carrot into ½ inch cubes.

Ingredients

2. Slice 400 grams roast pork into bite size pieces.

3. Boil 500 grams spaghetti according to the instructions on the packet. I added 1 tea spoon salt and 1 tablespoon of oil to the water before boiling. 
boiling spaghetti will take around 45 minutes. Drain and set aside.

Making the sauce
4.In a large saucepan heat 1 table spoon oil and add 1 onion sliced coarsely and fry for about 5 minutes. 

Spaghetti with roast
 pork and sauce

5. Add 3 cloves garlic sliced thin,5 grams ginger shredded,1 green chili finely chopped, 5 curry leaves chopped and fry for 2 minutes.

6. ½ cup chicken stock/broth,1 cup water, turnip and carrot and boil for 15 minutes in medium heat.

7. Add 250 grams tomato puree, 1 tsp salt and ½ tsp pepper. Cook for another 5 minutes.
The sauce is ready.

8.Serve the spaghetti on the plate and add sauce and sliced pork and serve.

Spaghetti with roast pork is ready.
                                  

                       Recipe follows in detail with pictures.


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4

ingredients
Main 
500 grams Spaghetti (cooked according to the instructions on the packet)
Sauce Ingredients
400 grams roast pork
150 grams turnip sliced into ½ inch cubes
100 grams carrot sliced into ½ inch cubes
250 ml tomato puree
½ cup chicken stock/broth
1 onion sliced coarsely
3 cloves garlic sliced thin
5 grams ginger shredded
1 green chili
5 curry leaves chopped
1 table spoon vegetable oil
1 teaspoon salt
½ teaspoon pepper
1 cup water

Ingredients for Spaghetti with roast pork

Turnip

Preparation
Cut the turnip into halves.

Turnip halved

 Peel off the skin with a knife or a potato peeler. The skin comes off easily. cut turnip into 1/4 inch pieces.
Slice roast pork into bite size pieces.

Sliced roast pork

Boil the spaghetti according to the instructions on the packet. 

Spaghetti boiling

I added 1 tea spoon salt and 1 tablespoon of oil to the water before boiling. Adding oil will prevent the strands from sticking to each other. When the water comes to the boil add the spaghetti and stir once to prevent the strands from sticking to each other. I boiled it for about 45 minutes. Do not cover tightly. You should stop boiling before the spaghetti becomes very soft. It should be firm (al dente) but not hard. Drain and set aside.

Spaghetti drained

Method
In a large saucepan heat the oil and add the onion and fry for about 5 minutes. Add garlic, ginger, green chili and curry leaves and fry for 2 minutes.
Add broth, water, turnip and carrot and boil for 15 minutes in medium heat.

vegetables for the Sauce are boiling

Add tomato puree, salt and pepper. Cook for another 5 minutes.
The sauce is ready.

Tomato puree added to the vegetables

Serve the spaghetti on the plate and add sauce and sliced pork and serve.

Curry sauce

Curry sauce

It is easy to make this sauce. It has many uses and comes in handy to fix a meal in a hurry. You can make vegetable, fish or meat curry with this sauce. This sauce can be added to rice, noodle, spaghetti, breads and scrambled semolina many other food items. It can be used as gravy or a dipping sauce. You can make it like a mild curry without the main ingredient.  Today I made this sauce to be served with mushroom balls on a mixed vegetable couscous. I really enjoyed the spicy flavor of the sauce with  fried and baked mushroom balls together with couscous. I hope you will try this recipe for a change and enjoy.

                                      Recipe summary
                                                For
                                        Curry sauce

Preparation time: 20 minutes
Cooking time: 30 minutes

Serves: 6

1. In a medium sized frying pan add 2 tablespoon vegetable oil and heat it up. Add ½  teaspoon mustard seeds  add 1 dry chili dry chili broken into small pieces and fry till you get the aroma. 

Ingredients

2. Add 1 big onion coarsely chopped, 1 sprig curry leaf chopped fine, 1 green chilly finely chopped, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, 3 pieces cloves, 1 pod cardamom and  ½  teaspoon cinnamon powder and fry for 3 minutes.

4. Add 1 tomato coarsely chopped,3 cloves garlic sliced thin, ½ teaspoon ginger minced, 1 teaspoon turmeric powder, 1 teaspoon chili powder and 1 tablespoon curry powder and fry for 2 minutes.

Curry sauce

5. Add 1 tablespoon butter and let it melt. 




6. Add 2 tablespoon all purpose four and stir briskly so that they don’t form into lumps. Add ½ cup stock/broth 2 cups water and stir well. Cook covered for about 20 minutes in low heat. Stir occasionally.

Couscous served with mushroom
balls and curry sauce

7. Add 3 tablespoon coconut cream and mix well and cook for 2 minutes. Add 1 teaspoon salt and ½  teaspoon pepper powder. Taste for seasoning and adjust.


Take off the heat.



 Curry sauce is ready.
                                  

                   Recipe follows in detail with pictures.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients for curry sauce

Ingredients
1 big onion coarsely chopped
1 tomato coarsely chopped
1 green chilly finely chopped
3 cloves garlic sliced thin

½  teaspoon ginger minced
1 dry chili broken into small pieces
1 sprig curry leaf
1 teaspoon salt
2 cups water
½ cup vegetable stock / broth
3 tablespoon coconut cream
2 tablespoon vegetable oil
2 tablespoon all purpose flour
1 tablespoon butter

Curry sauce is boiling in a wok

Spices
½  teaspoon mustard seeds
1 teaspoon turmeric powder
3 pieces cloves
1 teaspoon chili powder
1 tablespoon curry powder
½ teaspoon cumin seeds
½  teaspoon fennel seeds
1 pod cardamom
½  teaspoon cinnamon powder
½  teaspoon pepper powder


Preparation

Method
In a medium sized frying pan add vegetable oil and heat it up. Add mustard seeds and let it splutter. Reduce the heat and add dry chili and fry till you get the aroma. Add onion, curry leaves, green chili, cumin seeds, fennel seeds, cloves, cardamom and  cinnamon powder and fry for 3 minutes. Add tomato slices, garlic, ginger, turmeric powder, chili powder and curry powder and fry for 2 minutes.
Add butter and let it melt. Add the all purpose four and stir briskly so that they don’t form into lumps. Add stock/broth water and stir well. Cook covered for about 20 minutes in low heat. Stir occasionally.
Add coconut cream and mix well and cook for 2 minutes. Add salt and pepper. Taste for seasoning and adjust.
Take off the heat and the curry sauce is ready.

Couscous served with mushroom balls and curry sauce

You can store the sauce in the fridge for 3 or 4 days.

 
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.

Mushroom Balls (Fried and baked)

                                        Fried mushroom balls

Mushroom ball is a meat substitute for vegetarians. It is a very tasty dish and versatile dish. It can go well with rice, bread, noodles, spaghetti, couscous, scrambled semolina, many other foods and it can be a good snack too. I served these balls with mixed vegetable couscous and curry sauce. It was delicious.

Button mushroom

Oyster and button mushrooms

 

                                       Recipe summary
                                                 For

                                        Mushroom Balls

Preparation time: 45 minutes
Cooking time: 45 minutes
Serves: 10                                 

1.For this recipe you can use any type of mushroom. I am using 300 grams of oyster mushroom chopped into ½ inch cubes and 150 grams button mushrooms chopped into ½ inch cubes. Both are watery. 

Button and oyster mushroom

2. In a large frying pan or wok add 1 tablespoon butter and heat it up. When the butter is melted reduce the heat add mushroom slices and fry till the mushroom slices for about 20 minutes or till they turn dark brown. Strain the mushroom pieces and set them aside.               

3. In a large frying pan or wok add 2 tablespoon vegetable oil and heat it up. Reduce the heat to low and add ½ teaspoon cumin seeds, I onion chopped coarsely and 1 green chili sliced and fry for about 10 minutes or till the onion pieces become translucent. 

Ingredients

4.Add 3 cloves garlic sliced thin, 10 gram ginger shredded  and ½ teaspoon cinnamon powder and fry for two minutes.

5. Add 1  boiled potato  peeled and cut into ½ inch cubes, fried mushroom pieces and 50 grams cooked rice and heat them up.
Take the pan off the heat and let it cool for 10 minutes.

Fried mushroom balls

6. Now add 100 grams breadcrumbs, ½ teaspoon pepper powder, 1 teaspoon salt and mix all in a food processor. You can process them coarse or fine, according to your choice. I processed them to a fine consistency. With fine consistency you will get smooth balls. With coarse consistency you will get textured balls.

Baked mushroom balls

7. Now smear some vegetable oil on your palms and make the balls of uniform size.

I got approximately 60 balls. I fried half of them and baked the other half. 


8. I fried half the balls in small batches of 6 on low heat for about 7 minutes.

9. I baked the other half at 350 °F for 45 minutes.

Mushroom balls are ready.
                                  

                          Recipe follows in detail with pictures.

Preparation time: 45 minutes
Cooking time: 45 minutes
Serves: 10

Ingredients
Main
300 grams oyster mushroom chopped into ½ inch cubes
150 grams of button mushroom chopped into ½ inch cubes
Others
I onion chopped coarsely
1 potato boiled, peeled and cut into ½ inch cubes.
50 grams cooked rice
100 grams breadcrumbs
1 green chili sliced
3 cloves garlic sliced thin
10 gram ginger shredded
1 teaspoon salt
½ teaspoon pepper powder
½ teaspoon cumin seeds
1/2 teaspoon cinnamon powder
1 tablespoon butter
2 tablespoon vegetable oil
Spices
½ teaspoon pepper powder
½ teaspoon cumin seeds
½ teaspoon cinnamon powder

Ingredients for Mushroom balls

Preparation

For this recipe you can use any type of mushroom. Both oyster mushroom and button mushroom are watery. For making mushroom balls there should not be much water in the mushroom. You will have to reduce the water content we fry the mushroom in low heat for a long time. If we do not reduce the water content, the balls will be very soft and soggy.
 In a large frying pan or wok add butter and heat it up. When the butter is melted reduce the heat add mushroom slices and fry till the mushroom slices for about 20 minutes or till they turn dark brown. Strain the mushroom pieces and set them aside.


Method

In a large frying pan or wok add vegetable oil and heat it up. Reduce the heat to low and add cumin seeds, onion and green chili and fry for about 10 minutes or till the onion pieces become translucent. Add garlic, ginger and cinnamon powder and fry for two minutes. Add potato pieces, fried mushroom pieces and rice and heat them up.
Take the pan off the heat and let it cool for 10 minutes. Now add bread crumbs, pepper powder, salt and mix all in a food processor. You can process them coarse or fine, according to your choice. I processed them to a fine consistency. With fine consistency you will get smooth balls. With coarse consistency you will get textured balls.

Mushroom and vegetables and dry bread crumbs in a food processor

Now smear some vegetable oil on your palms and make the balls of uniform size.

I got approximately 60 balls.

Mushrooms and vegetables made into balls

 I fried half of them and baked the other half. I fried half the balls in small batches of 6 on low heat for about 7 minutes.

Mushroom balls in a baking tray

I baked the other half at 350 °F for 45 minutes.

Baked mushroom balls

I served mushroom balls with yellow rice and curry sauce.

Mushroom balls served with couscous and curry sauce

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.