Dosa Potatoes With Lime And Ketchup Recipes

DOSA POTATOES WITH LIME AND KETCHUP

Steps:

• 1 Place the potatoes in a small pot and add enough water to fully submerge them
• 2 Bring to a boil over high heat, then reduce the heat to medium and cook for 30 to 35 minutes, until the potatoes can be easily pierced with a fork
• 3 Drain, rinse with cold water and let cool for 10 minutes
• 4 Once the potatoes are cool enough to handle, use your hands to break them into 1/2-inch pieces
• 5 Heat the oil until shimmering in a large skillet over medium-high heat
• 6 Add the black mustard seeds; as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat
• 7 Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering)
• 8 The leaves should immediately crisp in the residual heat
• 9 Add the turmeric, asafetida, if using, and the onion
• 10 Return the pan to medium-high heat, and cook, stirring, 2 to 3 minutes until the onion starts to become translucent
• 11 Add the cooled potato pieces, salt, red chiles and chile powder, followed by the water
• 12 Cover and cook 4 to 5 minutes, until the potatoes are soft and slightly mushy but still retain some of their shape
• 13 Serve right away, with lime wedges and ketchup

SUKHA ALOO (SPICED SAUTEED POTATOES)

Steps:

• Pierce the potatoes five times on each side with a fork, place in a microwave-safe bowl, and microwave until potatoes can be easily pierced, about 5 minutes on each side. Let them cool to room temperature, then peel and break them by hand into bite-size pieces.
• Melt the ghee in a medium skillet over medium heat. Add the cumin seeds and cook until they darken slightly and smell toasted, about 1 minute. Swirl in the turmeric and asafetida. Add the potatoes, tossing to coat them with the spices without mashing the chunks. Add the coriander, chili powder, chaat masala and salt, then taste and adjust the seasoning.
• Reduce the heat to medium low and cook, uncovered, until the bottom of the potatoes develop a crust, about 10 minutes. Cook a little longer if you want the potatoes to be extra charred. Garnish with cilantro and serve with lime wedges.

DOSA POTATOES WITH LIME AND KETCHUP

Steps:

• Using your hands, break the potatoes into 1/2-inch pieces and set aside.
• In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
• Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
• Serve the potatoes with lots of lime wedges and ketchup to go on top.

ROASTED POTATOES WITH LIME AND BASIL

Steps:

• Preheat oven to 450° F.
• In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste. Roast potatoes in middle of oven until tender, about 15 minutes. In a bowl toss potatoes with basil and lime juice.