Barbeque Nation Style Cajun Potatoes Recipe

Cajun potatoes was in my try list since I tasted in Barbeque nation hotel lunch buffet. Its pronunciation is KAY-JUN-POH-TAY-TOWZ. Cajun fried potato with mayonnaise was served as a starter. It was so tasty. We all loved it very much and had 2 servings extra. Raksha and Sendhil told me to try at home. When I was searching for Barbeque nation hotel style Cajun potato recipe, I found one in my Instagram page feed. I tried it for a weekend lunch. It came out so well just like the ones in Barbeque nation. 

The recipe I followed was given from scratch with homemade Cajun spice mix recipe. So it was so easy and convenient . For variations, you can deep fry the potatoes. I shallow fried it. Also you can adjust the quantity of mayonnaise as per the taste. Lets see how to make Barbeque nation hotel style Cajun spice potato with step by step pictures.

Cajun potatoes recipe

Cajun spices potatoes recipe with mayonnaise

Cuisine: Indian

Category: Starter recipes

Serves: 12

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Baby potato - 12 no Corn flour – 2 tbsp All purpose flour / maida – 2 tbsp or wheat flour Salt - as needed Cooking oil - to shallow fry potatoes. Cajun spice mix recipe and Cajun sauce Garlic powder or garlic paste - 1 tsp Dried oregano - 1/2 tsp Dried thyme - 1/2 tsp OR pizza seasoning – 1 tsp Pepper powder - 1 tsp Red chilli powder - 1 tsp Big onion - 1 (finely grated or paste) OR onion powder - 1 tsp Salt - as needed Milk - 1 to 2 tbsp Mayonnaise - 4 to 5 tbsp ( I used eggless mayo, Veeba brand) Tomato ketchup - 1 tbsp (optional)

HOW TO MAKE CAJUN POTATO

1. Wash and pressure cook baby potato with skin adding salt and water in pressure cooker.
2. Take the cooked potato and press with fork gently.
3. Add corn flour, maida , salt and coat well. Shallow fry them till golden brown on both the sides.
4. Remove in a plate. To make Cajun spice mix, mix all the ingredients given under “Cajun spice mix recipe” in a bowl.
5. Add mayonnaise, tomato ketchup, milk. Mix well.
6. Just before serving, add the mayo mix over the potato and serve !

CAJUN POTATO RECIPE - STEP BY STEP PICTURES

Wash and pressure cook baby potato with skin adding required water and salt in a pressure cooker base. Cook in high flame for one whistle. Switch off the flame and . Potato should not be over cooked. It should be soft but retain its shape. Take the potato and press it with a spoon gently to flatten it. Coat it with maida , salt and corn flour paste. Heat oil in a kadai. Shallow fry the potato both sides. Cook in medium flame to make the outer layer crispy. Flip it whenever needed and fry it.   In a bowl, mix all the ingredients given under “ Cajun spice mix recipe “.  Add mayonnaise, tomato ketchup and milk according to the consistency. Add little hot water to dilute the mix if needed.   Add the mayo, cajun mix to the potato and serve hot immediately. You can garnish with chopped onion, coriander leaves and a pinch of red chilli powder on top of it.

Note

You can use regular potato instead of baby potato. Just pressure cook whole potatoes, cut into roundels and then coat with corn flour paste, fry it. For variations, you can deep fry the cooked potato instead of shallow frying it. Adjust the quantity of mayonnaise and tomato ketchup based on your taste. You can skin tomato ketchup if you wish.

Enjoy this yummy, kids friendly cajun potatoes at home ! Share your feedback with me.

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Onion Garlic Chutney For Idli Dosa – Poondu Vengaya Chutney Recipe

Garlic chutney / poondu chutney for idli dosa with step by step pictures and video. My search for chutney varieties is endless. Whenever I come across an interesting and easy chutney recipe, I try it immediately. Recently I tried this easy onion garlic chutney without tomato, coconut (chinna vengayam poondu chutney in Tamil) from Madras samayal YouTube channel. It was so easy to make under 10 minutes. We all loved it with dosa. I am sure it tastes great with idli and chapathi as well. You can store this poondu chutney up to one week in refrigerator. I hope it stays good for travel too.  Friends, do try this easy, yummy, South Indian style garlic chutney for idli, dosa. You will love it. Lets see how to make onion garlic chutney with step by step pictures and video recipe.

Check out my 70+ chutney recipes too !

Easy tomato garlic chutney

Garlic chutney

Tomato raw garlic chutney for roti

Onion garlic chutney recipe

Small Onion, garlic chutney for idli, dosa - Chinna vengayam poondu chutney !

Cuisine: Tamil nadu

Category: Chutney recipe

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Garlic cloves - 15 Small onion /Shallots - 5 / Big onion - 1 Long red chilli - 8 + Kashmiri chilli - 3 (Use 15 chilli for spicy chutney) Tamarind - Berry size Salt - as needed Gingely oil / Sesame oil - 1 tbsp To Temper Gingely oil / Sesame oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - Few Asafetida / Hing - a pinch

HOW TO MAKE ONION GARLIC CHUTNEY

1. Wash and peel onion, garlic.
2. Heat oil and saute onion, garlic, red chilli.
3. Once transparent add salt, tamarind and switch off the flame.
4. Grind to a smooth paste. Temper mustard, urad dal, hing and curry leaves.
5. Switch off the flame and add the chutney. Mix well and serve with idli, dosa !

ONION GARLIC CHUTNEY - STEP BY STEP PICTURES

Wash and peel small onion, garlic cloves and set aside. Heat 1 tbsp gingely oil in a kadai. Add chopped onion, garlic cloves, red chilli. Saute in medium flame till onion, garlic becomes golden brown. Add required salt, tamarind. Mix well and switch off the flame. Let it cool down. Grind to a smooth paste adding required water. Set aside. Heat 1 tbsp gingely oil in the same kadai. Splutter mustard seeds, urad dal, hing and curry leaves. After the mustard splutters, switch off the flame. Add the ground chutney. Mix well and remove to a bowl. Serve with idli, dosa and chapathi. This poondu chutney stays good for a week if stored in refrigerator.

Note

To make spicy chutney, use 15 red chillies. I used 5 chilli + 3 kashmiri chilli as I wanted less spicy taste. You can skip Kashmiri chillies and use long red chilli or guntur chilli. You can use 1 big sized onion instead of small onion. Do not skip tamarind. It helps to balance the pungent taste of garlic. Do not add more tamarind. Chutney tastes tangy.

Try this easy, yummy garlic chutney for idli, dosa and enjoy !

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Instant Ven Pongal Mix – Homemade Pongal Mix Recipe

After a long time I tried an Instant, ready to eat breakfast mix at home. Yes, its ven pongal mix recipe which was bookmarked long back from Radha mam’s space. Just like my instant premix recipes like rava upma mix and aval upma mix, it came out very well in my first attempt. These Indian style travel friendly premix recipes are so useful and handy for working women and bachelors to whip up a quick breakfast or dinner. In fact I loved this ven pongal made using pongal mix more than my regular pongal recipe. It was so soft and flavorful, reminded some restaurant taste to me. Actually I made it two weeks before but blogging this recipe now as I wanted to check its shelf life. It stays great till today even without refrigeration. This instant pongal mix recipe would be ideal for bachelors, working women and for people who travel abroad or for a tour. I made it using raw rice/ pacharisi. You can use boiled rice/ steamed rice/ Puzhungal arisi too. Friends, do try this yummy homemade instant ven pongal mix. Cook it under 15 minutes and enjoy with any chutney or sambar ! For variations, you can coarsely grind the rice and dal and make this pongal mix for quick cooking. Soon I will try to share Karnataka style Khara pongal mix just like MTR pongal mix.

Ven Pongal mix - Homemade Pongal mix recipe

Tamil nadu style ven pongal recipe mix with raw rice, moong dal, pepper and cumin seeds.

Cuisine: Tamil nadu

Category: Main course

Serves: 600gms

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice / Pacharisi - 2 cups Yellow moong dal - 1/4 cup Salt - as needed (I used 1.5 tbsp) Pepper corns - 1.5 tsp Cumin seeds - 1 tbsp Asafetida / Hing - 1/2 tsp Cashew nuts - 10 (Break into pieces) Ginger - 1 inch (Chopped finely) Curry leaves - Few Ghee - 3 tbsp Cooking oil - 1 tbsp To make ven pongal with mix Ven pongal mix - 1 cup Water - 4 to 4.5 cups (Depends on rice) Ghee - 1 tbsp

HOW TO MAKE INSTANT PONGAL MIX

1. Heat oil + ghee in a kadai. Splutter pepper corns.
2. Saute cumin seeds, ginger, cashew nuts, curry leaves and hing.
3. Remove in a plate.
4. Add some ghee. Roast moong dal and rice in low flame for 5 to 7 minutes.
5. Add salt, mix well. Switch off the flame and let it cool down.
6. Add the roasted cumin + pepper to the rice mixture.
7. Store in a box after mixture cools down. Stays good for 2 to 3 weeks without refrigeration.

PONGAL MIX RECIPE - STEP BY STEP PICTURES

Take the rice and dal, clean it by removing the dust. If you wish, you can wash the rice + dal, spread in a cloth and dry it. Heat 1 tbsp cooking oil + 1 tbsp ghee in a kadai. Add pepper corns and roast in medium flame. When it starts to splutter, add cumin seeds, ginger bits, curry leaves and cashew nuts. Saute in low flame without burning any. Roast ginger pieces without any moisture. Remove everything in a plate. Add the remaining 2 tbsp ghee in the kadai. Add moong dal and rice. Roast in medium flame for 5 to 7 minutes. Add required salt.  Switch off the flame. Add the roasted cumin + pepper to rice, dal mixture. Mix well. Store in a box after the mix cools down completely.                          It stays good for 2 to 3 weeks without refrigeration. You can also freeze it if you like. To make ven pongal using pongal mix, take 1 cup of pongal mix in a pressure cooker base. Add 4 to 4.5 cups of water. Add 1 tbsp ghee. Mix well and pressure cook in very low flame for one whistle. Remove the lid after steam is released. Mix well and serve hot with coconut chutney or sambar. Enjoy !

Note

For variations, you can use steamed rice / boiled rice instead of raw rice. You can also powder pepper + cumin seeds instead of whole ones.

Try this instant ven pongal mix at home. Make pongal under 15 minutes and enjoy !

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Mango Mastani Recipe Pune Style – Mango Recipes

Mango mastani is a popular dessert drink and a street food in Pune, Maharashtra. Mastani is basically a thick mango milkshake topped with vanilla ice cream or mango ice cream and nuts. Recently I watched an YouTube video from Sujata mastani shop, a popular outlet in Pune which sells mastani in different flavors. I got tempted to try at home and blog it as I didn’t post any mango recipes this year. 

Even though its my first attempt, it came out really tasty. You can use either vanilla ice cream or mango ice cream on top. In Sujata mastani recipe, they used mango ice cream. So I too followed the same. Its a must try recipe during this mango season. Friends, forget about the calories, try it and enjoy. Don’t forget to share your feedback with me. Ok, lets see how to make Pune style mango mastani recipe with step by step pictures.

Do check out my other MANGO RECIPES too !

Mango mastani recipe in Pune style

Pune style mango mastani recipe

Cuisine: North Indian

Category: Drink

Serves: 1 to 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Ripe mango - 1 Sugar -  1 to 2 tbsp (adjust as per the taste of mango) Boiled, chilled Milk - 1/2 cup Mango ice cream - 2 scoops Chopped Almond, Pista, Cashews, tutti frutti - a handful Glazed cherries - 2 (to decorate) Chopped mango – 2 to 3 tbsp

HOW TO MAKE MANGO MASTANI RECIPE

1. Wash and slice mango skin. Chop it.
2. Grind to a thick, pourable milkshake adding milk and sugar.
3. Pour the milkshake to a glass. Top it with a scoop of mango or vanilla ice cream.
4. Garnish with nuts, tutti frutti chopped mango and a cherry !
5. Serve immediately !

MANGO MASTANI RECIPE - STEP BY STEP PICTURES

Wash and slice the mango skin. Chop into small cubes. Boil milk and cool down. In a mixie jar, take the chopped mango, sugar, 1 scoop ice cream and milk. Blend to a smooth, thick puree. Pour into a medium length glass till 3/4th of it. Top it with a scoop of vanilla or mango ice cream. Garnish with chopped nuts, mango pieces and tutti frutti (If you like). Place a glazed cherry on top. Serve immediately ! Enjoy !

Note

For variations you can add some chopped mango pieces in the bottom of glass and then pour the milkshake. Tutti frutti is optional.

Try this easy, yummy mango mastani and enjoy !

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Easy Vanilla Popsicle Recipe – Milk Popsicle Without Condensed milk, Heavy Cream

Yesterday Raksha and her friend wanted to make some easy popsicle recipe for holiday activity. She was looking for vanilla popsicle recipe with milk and sugar. I told her to make it without condensed milk or heavy cream as I didn’t have both in my hand. She googled and found this recipe in cookclickndevour. Its a very simple and easy recipe with just 3 major ingredients milk, sugar and corn flour. Raksha and her friend made it under my supervision. I was not sure of the output as this popsicle is without any creamy ingredient like condensed milk or fresh cream. 

To our surprise, it came out very well. Kids became super happy to see the popsicle demolding beautifully. Only negative point is that this popsicle melts quickly and there may be few ice crystals while you eat. You should consume it immediately after taking out from the freezer. But this recipe wins your heart for sure. Friends do try this easy, yummy vanilla popsicle recipe along with your kids and enjoy ! Lets see how to make vanilla popsicle recipe with step by step pictures.

Do check out my other ice cream recipes !

Easy vanilla popsicle recipe

Easy vanilla popsicle recipe for kids. Its a yummy milk popsicle recipe without using heavy cream and condensed milk.

Cuisine: Indian

Category: Popsicle recipes

Serves: 5

Prep time: 5 Minutes

Cook time: 10 Hours Minutes

Total time: 10H 5Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Boiled milk - 1 cup + 2 tbsp extra Corn flour - 1 tsp Sugar - 3 to 4 tbsp ( I used 3 tbsp) Vanilla essence - 1/2 tsp Popsicle mould - 5

HOW TO MAKE VANILLA MILK POPSICLE

1. To make vanilla popsicle, mix 2 tbsp milk with corn flour without any lumps.
2. Add 1 cup of milk, sugar and vanilla essence. Mix to dissolve sugar.
3. Boil in medium flame for 5 minutes by stirring constantly.
4. Cool down the milk and pour in popsicle mould.
5. Freeze it for 12 hours. Take the mould and dip in cold water for a minute.
6. Demold the popsicle and consume immediately !

VANILLA POPSICLE RECIPE - STEP BY STEP PICTURES

In a wide bowl, take 2 tbsp of milk (Boiled milk at room temperature). Mix corn flour without lumps. Add this milk to 1 cup of boiled milk at room temperature. Add sugar and vanilla essence. Mix till sugar dissolves completely. Now boil the milk in low to medium flame for 5 minutes. Keep mixing the milk to avoid burnt bottom. Switch off the flame and cool down the milk completely.  Pour in the mould. Cover it with the lid. Freeze it overnight or minimum 12 hours. The next day remove the popsicle mold. Dip in water or shown it under tap water for a minute. Remove the lid and demold it carefully. Consume it immediately because this popsicle melts quickly. Enjoy !

Note

For variations you can use 1/4 cup of condensed milk instead of sugar. For more creamy popsicle, you can use heavy cream or fresh cream. But you should beat the cream until stiff peaks form and then mix the milk and sugar to it.

Try this easy vanilla popsicle recipe and enjoy with your kids !

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Instant Kurma For Idli Dosa – 10 Minutes Kurma Recipe Without Coconut

Recent days my readers are asking me to post instant, no grind kurma recipe for idli, dosa without coconut and vegetables. When I was searching for the same, I got this recipe from Sangee’s blog. This is an instant tomato kurma recipe without using coconut and mixed vegetables. Onion, tomato and besan flour forms the base of this gravy. 

As mentioned in the title, it can be done under 10 minutes. This kurma goes well for idli, dosa, appam, chapathi and poori. But It doesn’t suit for rice and idiyappam. I have already shared an Instant sambar for idli dosa using pottukadalai, onion and tomato. Its a super hit recipe in my blog. This kurma tastes similar to it but its an even more simplified version. I loved the ease of this recipe and the mild masala flavor which is ideal for my family. Everyone loved it. I have tried it thrice so far. I have also made in bulk for my guests. They too liked it. What else I need to blog this recipe. 

This recipe is ideal for bachelors and working women. For variations, you can add boiled potato too. Ok, Lets see how to make Instant kurma within 10 minutes for idli, dosa. Lets move on to the recipe with a video below.

Check out my 15 + kurma varieties for chapathi, poori, idli and dosa !

Instant kurma for idli dosa

Instant kurma recipe under 10 minutes using tomato, onion and besan flour.

Cuisine: Tamil nadu

Category: Kurma recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ripe tomato - 2 nos Big onion - 1 no Garlic cloves - 3 nos (optional) Curry leaves - Few Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Coriander seeds powder / Dhania powder - 1/2 tsp Garam masala powder OR curry masala powder - 1/2 tsp Besan flour - 2 tsp Water - 1/4 cup ( To dilute the besan flour) Salt - as needed Water - 1 cup (to cook onion, tomato) To Temper Cooking oil - 2 tbsp Cinnamon - 1 inch Cloves - 2 Fennel seeds - 1/2 tsp

HOW TO MAKE INSTANT KURMA FOR IDLI DOSA

1. Wash and chop tomato, onion.
2. In a kadai, heat oil. Temper cinnamon, cloves and fennel seeds.
3. Saute onion, garlic and curry leaves. Add tomato and saute till mushy.
4. Add salt and spice powders. Saute till raw smell vanish.
5. Add 1 cup of water and cook onion, tomato. Dilute besan flour in little water.
6. Add to gravy and roll boil for few minutes. Switch off the flame and garnish with coriander leaves.
7. Serve hot with idli, dosa, chapathi or poori !

INSTANT KURMA FOR IDLI DOSA - STEP BY STEP PICTURES

Wash and chop onion, tomato. Peel garlic and set aside. Heat oil in a kadai. Add cinnamon, cloves and fennel seeds. Add the finely chopped onion, garlic cloves and curry leaves. Saute till onion becomes transparent. Add tomato, required salt. Saute till tomato become mushy. Then add turmeric powder, red chilli powder, garam masala powder and saute till raw smell vanish. Add 1 cup of water and cook the onion, tomato till soft and mushy. In the mean time, take 2 tsp of besan flour. Add 1/4 cup of water and dilute it without lumps. Add the besan water to the onion tomato mixture. Mix well and let it roll boil for 5 minutes till the gravy reaches desired consistency. Garnish with coriander leaves, switch off the flame. You can make the gravy thin or thick as you wish by boiling it for extra time. Enjoy !

Note

For variations, you can skip garam masala powder for mildly spiced gravy. You can add more onions. Skip garlic. You can make it thin if making for idli, dosa else make it thick for poori and chapathi.

Try and enjoy this instant kurma with idli, dosa or chapathi !

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Snake Gourd Poriyal With Chana Dal – Pudalangai Kadalai Paruppu Poriyal Recipe

Recently I tasted this snake gourd poriyal with chana dal in a hotel in Tamil nadu. Usually I make snake gourd poriyal (Pudalangai poriyal in Tamil) with moong dal, onion and green chilli. But when I tasted this type of poriyal in that hotel with snake gourd, onion, chana dal / kadalai paruppu and sambar powder as major ingredients, I was tempted to try at home. Last week I prepared it as side dish for sambar rice. As usual I made this dish directly in a pressure cooker to ease my job and to save time. It came out so well. Tasted great with sambar rice and curd rice. As we are using chana dal, it takes more time to cook than snake gourd. So you can add previously cooked chana dal and add to poriyal or soak it for 30 minutes in water and add it as I did here. Other than this step, this pudalangai poriyal is so easy to make under 15 minutes. Also remember to add less water in pressure cooker else snake gourd turns mushy. Ok, lets see how to make snake gourd poriyal adding chana dal with step by step pictures.

Snake gourd poriyal with chana dal

How to make snake gourd poriyal with chana dal like Tamil nadu hotel style.

Cuisine: Tamil nadu

Category: Poriyal

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Snake gourd - 1 (Chop into small pieces) Chana dal / Kadalai paruppu - 2.5 tbsp Big onion - 1 (finely chopped) Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Sugar - 1/2 tsp Salt & water - as needed Grated coconut – 1/4 cup To Temper Cooking oil or coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE SNAKE GOURD PORIYAL

1. Wash ad chop snake gourd into small pieces. Soak chana dal for 30 minutes.
2. Heat oil in a pressure cooker base. Splutter mustard seeds, Urad dal, cumin seeds, curry leaves.
3. Add onion and saute till transparent. Add the chopped snake gourd.
4. Mix well. Add salt, turmeric powder, sugar and sambar powder. Mix it well.
5. Lastly add soaked chana dal. Add 1/2 cup of water and pressure cook for one whistle in low flame.
6. Open the cooker after the steam is released. Mix gently.
7. Boil and drain the excess water if any. Lastly add grated coconut. Toss gently and switch off the flame.
8. Serve with sambar rice, curd rice.

METHOD - STEP BY STEP PICTURES

Wash and soak chana dal for 30 minutes. In the mean time, wash and chop snake gourd into small pieces. Chop the onion. Set aside. In a pressure cooker base, heat oil. Splutter mustard seeds, urad dal and cumin seeds. Add chopped onion, curry leaves. Saute till onion becomes transparent. Add chopped snake gourd, sambar powder, turmeric powder, salt and sugar. Mix for a minute. Lastly add soaked chana dal. Add 1/2 cup of water. Mix well. Close the lid and keep the flame high. Once the steam starts to come off, put the weight valve. Keep the flame completely low. Cook for one whistle. Open the cooker after steam is released. Mix gently without breaking the veggie. Boil and drain the excess water if any. Lastly add the grated coconut and toss it gently. Switch off the flame. Serve with sambar rice and curd rice. Enjoy !

Note

For variations you can add moong dal instead of chana dal. You can add slit green chilli instead of sambar powder.

Try this hotel style snake gourd poriyal with chana dal and enjoy !

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