Batata Kaalvan (Potato Curry) CKP Style

For everybody who do not understand why fish curries rock!

As my husband does not eat fish and I can't stop eating them, we are almost always in a fix as we have to prepare two separate meals whenever I get my hands on some fresh fish. I also do feel a little bad that he misses out on the amazing curries that fish are cooked in.
The recipe I am sharing today is exactly how fish curry is made at my husband's home. We just replace the fish with potatoes, so 'anti-fishitarians' can have a good time, while we gobble down on our fishy meals.

Do give it a try on a cold winter night, cuddled up in a comfy chair with a large bowl of some hot steamed rice and this amazingly flavorful curry. Trust me this recipe is a keeper.

So here is how we make it!

Level: Easy
Serves: 4 people
Source: MIL (Nita Pradhan)

Ingredients:
3 large potatoes
4 - 5 garlic cloves, crushed
3 pinches asafoetida
1/4 tsp turmeric powder
1.5 tsp red chilly powder
1.5 tsp ginger garlic paste
2 tsp tamarind pulp (or to taste)
1/2 cup fresh coconut
4 tsp oil
Water as required
Salt to taste
Coriander to decorate

Method:
Step 1 - Cut the potatoes into even thin slices and then cut them into medium pieces. Place the cut potatoes in water till you are ready to use them. This will prevent discoloration. Grind the coconut with 1/4 cup water to form a smooth paste.

Step 2 - Heat oil in a pot and add crushed garlic in it. Saute till the garlic turns golden. Add the asafoetida and stir it for a few seconds.

Step 3 - Add the drained sliced potatoes and stir them well till all the potatoes are coated with the garlic oil. Add the turmeric powder, red chilly powder and ginger garlic paste. Stir well for 5 - 10 mins till you see oil in the sides of the pot.

Step 4 - Add enough water till it is 1/4 inch above the potatoes. Stir for a minute. Cover the pot with a lid and let the potatoes cook on medium-low heat for 5 - 7 mins till they are almost done. Keep stirring occasionally.

Step 5 - When the potatoes are 90% cooked, add salt, tamarind pulp and coconut paste from Step 1. Adjust the taste of the curry as per your liking (mostly for red chilly powder and tamarind pulp). Boil the curry for 2 more minutes till the potatoes are cooked through. Decorate with coriander and we are done!

Serve hot with some steamed rice. Indulge!

Tips:
You can chop the potatoes in any shape you prefer. Just make sure they are even, so they all cook at the same time.

Do not add tamarind pulp until the potatoes are almost cooked. Adding tamarind to uncooked potatoes prolongs the cooking time.

Baked Karanji, a healthier take on deep fried heaven!

'Karanji' is a traditional Maharashtrian sweet prepared during the festival of Diwali. This dessert has soft sweet coconut warmly wrapped with crunchy pastry.

There are two reasons why Baked 'karanji' are a blessing during Diwali. Firstly, they are a lot healthier than the traditional fried version and secondly they save a lot of time. You don't have to fry them one or two at a time, all of them get baked together! With so much to do during Diwali, a healthier sweet which saves time is always a win-win.

Similar versions of the 'Karanji' called 'Gujiya','Ghugra', 'Kajjikayalu', 'Karchikkai' and many more are prepared all over India. The fillings keep changing with changing regions, but the basic concept remains the same.
Today's recipe is a healthier take on the Maharashtrian version of the 'Karanji'. You can use my recipe or your family's recipe for the filling. But I have narrowed down on the outer cover recipe after trying a couple of online recipes last Diwali. So just go with it! Also, if you have a better version with you, please feel free to share it with all of us.

Before we start, I should mention that Baking the 'karanjis' does not make this dessert calorie free, so maintain caution while indulging in this addictive dessert!

Level: Medium
Serves: 15 - 16 medium sized karanjis
Source: Madhura and Sudha Kulkarni's Microwave cookery guide

Ingredients:
For Cover:
3/4 cup all purpose flour
2 tblsp tuup/clarified butter
2 tsp cornflour
Pinch of salt
Cold milk for kneading, as required

For Filling:
1 tsp poppy seeds
1 tsp semolina, any variety
1 cup desiccated coconut
1 cup powdered sugar
1/4 tsp cardamom powder
Nuts and raisins, optional

Method:
Cover:
Step 1 - In a bowl, mix together the cornflour, tuup and salt till it forms a smooth creamy paste. Do not rush here. Do this for at least a couple of minutes.

Step 2 - Add the all purpose flour and mix well with your fingers, till it resembles bread crumbs.

Step 3 - Add cold milk a couple of tablespoons at a time and knead it to form a dough. The dough should be a little stiffer than your regular chapati dough. But don't lose your head over the consistency here. Just make sure it isin't too soft. Keep covered for 15 mins.

Filling:
Step 1 - Dry roast the poppy seeds, till they slightly change color. Keep aside to cool.

Step 2 - In the same pan, dry roast the semolina till it slightly changes color. Keep aside to cool.

Step 3 - In a large bowl, mix together the coconut, powdered sugar, cardamom powder, nuts and raisins if you are using and the cooled roasted poppy seeds and semolina.

Assembly:
Step 1- Divide the dough into 1/2 inch round balls. Roll out the dough balls into thin discs. Use some dry all purpose flour, if the dough is sticking to the rolling board.

Step 2 - Place a tablespoon of the filling in the center of the rolled out disc. Apply milk on half of the border. This will act as a glu to hold the shape in place. Carefully flip one end of the disc onto the other to form a half moon shape. Press the joint well. Cut off the corners with a Karanji cutter or a pizza cutter for a perfect finish.

Step 3 - Place the prepared 'karanjis' on a foil lined baking tray and place it in the refrigerator for 30 mins.

Step 4 - Preheat oven to 350 deg F. Bake the 'karanjis' for 7 - 8 mins or till they are golden brown. Keep a watchful eye here as every oven works differently and you do not want to end up with burnt karanjis.

We are done!

Hope you enjoy these 'karanjis' as much as we do!

Happy Diwali Everyone!