Potato with Greens:) Cooking with Pedatha!!!
There is this lovely book called "Cooking at home with Pedatha' which was gifted to me by Pedatha's son. It is a wonderful book containing the A-Z of the traditional Andhra cuisine, with an array of recipes ranging from chutneys to crispies. There are no short-cuts, no compromises on the recipes. If ghee has to be added into a recipe, yes, it needs to be added. Pedatha ('oldest aunt' in Telugu) says, "Enjoy everything in moderation", so no cutting the corners of recipes are encouraged.
I have not experimented much with Andhra food, in terms of cooking, and my knowledge of it is very much limited to 'Bisi Bele Bath' and 'Vangi Bath'. That was only until I got this book. Now, I have tried out quite a number of recipes from it, and it has turned out exceptionally well!
What follows, is the way Pedatha cooks potatoes with spinach. It is called 'Bangaladhumpa Koora'.
I dedicate this post of mine, to Pedatha, the oldest daughter of the former President of India, Mr. V. V. Giri and her son, Mr. Preetam Parigi (who gave me this book).
Ingredients:
Potatoes - 2
Spinach leaves - 2 medium bunches
Turmeric Powder - 1/4 tsp
Oil
Salt.
The Tempering:
Split Black Gram (husked) or Urad Dal - 1 tsp
Mustard Seeds - 1/2 tsp
Red Chillies - 3 or 4 nicked at tail
Curry Leaves - a few
Asafoetida Powder - 1 level tsp
The Paste:
Coconut - 3 tbsps, grated
Green Chillies - 2
Roasted Gram (Chana Dal, roasted) - 3 tbsps
Garlic (Optional) - 5 small flakes
Ginger - 1 inch piece
Coriander Leaves - 1/4 cup
Method:
Chop spinach roughly along with the tender stems. This should amount to about 6 cups.
Parboil the potatoes. Peel and dice into medium pieces.
Grind the ingredients for the paste using very little water.
In a wok, heat the oil for tempering. Add the gram, as it turns golden, add the mustard.
Lower the flame and add the red chillies. Stir in the curry leaves and asafoetida powder.
Add the spinach, potatoes, turmeric powder and salt. Cover and cook till the potatoes are fully done.
Finally, add the paste and cook for 5-6 minutes.
Serve with steamed white rice.
The book says, "Pedatha is the best cook in the world!" Is cooking all about being quick and clever in today's time? Going through the book was like going into another time!
Lots of love and happiness:)
I have not experimented much with Andhra food, in terms of cooking, and my knowledge of it is very much limited to 'Bisi Bele Bath' and 'Vangi Bath'. That was only until I got this book. Now, I have tried out quite a number of recipes from it, and it has turned out exceptionally well!
What follows, is the way Pedatha cooks potatoes with spinach. It is called 'Bangaladhumpa Koora'.
I dedicate this post of mine, to Pedatha, the oldest daughter of the former President of India, Mr. V. V. Giri and her son, Mr. Preetam Parigi (who gave me this book).
Ingredients:
Potatoes - 2
Spinach leaves - 2 medium bunches
Turmeric Powder - 1/4 tsp
Oil
Salt.
The Tempering:
Split Black Gram (husked) or Urad Dal - 1 tsp
Mustard Seeds - 1/2 tsp
Red Chillies - 3 or 4 nicked at tail
Curry Leaves - a few
Asafoetida Powder - 1 level tsp
The Paste:
Coconut - 3 tbsps, grated
Green Chillies - 2
Roasted Gram (Chana Dal, roasted) - 3 tbsps
Garlic (Optional) - 5 small flakes
Ginger - 1 inch piece
Coriander Leaves - 1/4 cup
Method:
Chop spinach roughly along with the tender stems. This should amount to about 6 cups.
Parboil the potatoes. Peel and dice into medium pieces.
Grind the ingredients for the paste using very little water.
In a wok, heat the oil for tempering. Add the gram, as it turns golden, add the mustard.
Lower the flame and add the red chillies. Stir in the curry leaves and asafoetida powder.
Add the spinach, potatoes, turmeric powder and salt. Cover and cook till the potatoes are fully done.
Finally, add the paste and cook for 5-6 minutes.
Serve with steamed white rice.
The book says, "Pedatha is the best cook in the world!" Is cooking all about being quick and clever in today's time? Going through the book was like going into another time!
Lots of love and happiness:)
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