Thursday, 11 July 2013

Sweet & Sour Potato | Indo-Chinese Starter | Vegetarian | Step Wise


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Hi All!!
Last few days were interesting in my life, I bought an interesting bunch of spice plants amongst which is an all spice plant too. All these plants are occupying a small space in my balcony. I met food blogger friends of my city, and chit chatted with them over lunch. It was indeed a humbling experience to be surrounded by such immensely talented people. I attended a friend’s surprise birthday party too who will be undergoing a heart surgery soon and I was overwhelmed to see the joy on her face. On top of such pleasant things happening around me, it’s also raining here and I’m loving the cloudy days, the dip in the temperature.
I forgot to mention a very important thing earlier that I’m reading  books too amongst all this, loads of books...actually cookbooks to be precise and my old recipe diaries that I’ve been filling for ages. My bed is full of books these days which I keep flipping through the day, and later at night stand as a heap of books next to my bed..so much for the late night cleaning!!!Winking smile
While I was flipping through my old diaries…okay before telling you this, I want to tell you something about myself which probably I have mentioned earlier too..nevertheless..I grew up with books like Grihashobha, Manorama and later on Meri Saheli too. My mom, grand moms, aunts would read these books. While the elders in the family were interested in reading stories, articles, stitching and sewing, my sole interest in these books would be the cookery section.
I would read the recipes religiously and I didn’t care whether I understood their procedure or not. I would ask someone to explain them to me. And one fine day when my grandfather gifted me a diary I started noting down recipes in it. I must have been in 9th or 10th. Since then I’ve filled many diaries with recipes that I read here and there. If I didn’t have a diary in my hand and I came across a good recipe, I would jot it down in pieces of paper, behind bills and memos and later on transfer them into my diary. I might be sounding a fanatic to many people here, but friends this is what I was and I am. I love reading recipes, and even if I may not try all of them in reality but I learn from each of them and apply the knowledge, technique, skill, elsewhere in my cooking. For me that’s called an inspired cooking!!
Anyways, coming back to I flipping through my old diaries… I came across a small recipe with few ingredients, scribbled in a page of 2007 diary. After reading it I was inspired to try it instantly. Yes, rains do wonders on me. Fortunately I had all the ingredients at home (did I tell you that my MIL believes I could open a grocery store with the ingredients I have in my pantry). The outcome of the recipe was an awesome starter which I thought I could finish the entire plate but then I literally controlled myself Smile with tongue outand saved half for the kid and I was so happy that S was travelling and both of us got more to eat. The kid loved, loved, loved it!!Open-mouthed smile Yes, this was the reaction I got from him and he wanted me to make more, which I promised him, that I would soon.. The only thing I was unhappy about was the dark color of the dish, which I know will be lighter in color the next time I make…I do have a solution to it! Also, the next time I make this, would love to add a few red chilies to add more color and also top it with roasted sesame to add crunch.
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Preparation Time:25mins | Marination Time: 1hr | Cooking Time: 5mins | Serves: 2-3 | Difficulty Level: Easy


Ingredients

250gms boiled & peeled, baby potatoes
10garlic flakes, finely chopped
3tbsp each of honey, red chili sauce, tomato sauce and soya sauce
1/2tsp black pepper powder
salt to taste
5-6tbsp spring onions, finely chopped
2tbsp oil ( I used a mix of vegetable oil + Chinese sesame oil)
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A glimpse to the recipe written in my diary..

Method

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Prick the potatoes and marinade them for an hour in a mix of all the sauces, honey and half the garlic. I used a dark soya sauce but will use light one next time.
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Heat oils in the wok and brown the remaining garlic. Be careful as the wok heats fast and if one is not careful,  one might burn the garlic.
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Tip in the marinated potatoes along with the sauces and sauté on high flame. Chinese cooking is always done on a high flame, so use the biggest burner of the stove.
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Once the sauces start to thicken, add pepper powder, half the spring onions, salt to taste and give a final toss.
Serve hot, garnished with remaining spring onions.

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Sending it to my event ‘Only’- Cooking From Cookbooks guest hosted by Gauri.
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24 comments:

Kalpana Sareesh said...

Looks scrumptious n yummy uv tasted tis once at a chinese resto.. bt tis looks yummoo

Torviewtoronto said...

looks fabulous reminds me of manchurian and chilli chicken recipes :) never had potatoes like this looks wonderful

Chitz said...

Even I have a diary like that !! Truly understandable.. Infact I took a xerox of it when I came this time (My mom doesnt part with it ;)) This one looks very inviting.. It wud be a great snack :)

Priya Anandakumar said...

Looks super Fab and stunning...

Nivedhanams Sowmya said...

Too tempting and delicious.. look so professionally done!!! Love them Pari!!
Sowmya
Event - Flavors of Germany/Savory
Event - VFAM–Onions

Shruti said...

Super-sizzling appetizer :)

Akila said...

Looks yummy... and tempting clicks...

Wer SAHM said...

yummilicious starters

Rita Bose said...

Absolutely yummy and delicious!Nice clicks too.
http://www.rita-bose-cooking.com/

Manjula Bharath said...

delicious looking manchu and lovely indian touch to this chinese delicacy :)

Uma Ramanujam said...

Very tempting starter Pari. It is inviting me so much.the words from your mil about ur pantry is so true.. I often get such comment from her often :-)

sushmita pandit said...

Love the recipe, easy and i guess extremly tasty as well.... even my mom used to read manorma, grihsobha and meri saheli, she would look for the ssweater graphs in them and would knit those graphs in our sweaters.... these magazine names brought back so many old glimpses...isnt that amazing....

alpa said...

The potatoes look fabulous! And no, it's not strange at all, the main reason I used to look at the Wednesday newspaper was for the recipe section too. Thankfully these days, we can order so many great magazines just for cooking! Of course we are also blessed with the blogging world to satisfy our recipe cravings even more! :-)

Mayuri's jikoni said...

Hi Pari, I bought baby potatoes to make a salad for tomorrow but out goes the salad and in comes your recipe. Yummy starter, will go well with a glass of wine. Like you I have loads of books and recipes copied from various sources like magazines, newspapers and books. Trying to make each and every written recipe is going to take eons and some of them now appear easy, but I have still kept them.

Divya Shivaraman said...

what a yummy post...am sure bookmarking this for try...lovely baby potatoes in chinese style

Chitrangada said...

Easy yet delicious dish, a perfect appetizer for any party. Love your space and happy to follow you.

Praba Arun said...

Looks tempting. Could you please clarify when exactly is honey added?

Pari Vasisht said...

The honey gets added along with the sauces in the marinade. You can also add half honey in the marinade and half while cooking.

Tasneem Moiz said...

Can this same recipe be used fr Paneer

Pari Vasisht said...

Yes, you can use this recipe with cottage cheese also but in that case apply corn starch on the paneer and deep fry it or shallow fry to get a crunchy crust.

Samali said...

Pari.. Tried this recipe today using boneless chicken instead of potatoes...
An absolutely hit with my guests!! The flavors grow on you as u eat and keep asking for more...
Can't thank you enough dear!! Kudos :)

vijaya bothra said...

Can we saute wit honey as it s widely known honey shouldn't get much warmed

vijaya bothra said...

Can we saute wit honey as it s widely known honey shouldn't get much warmed

vijaya bothra said...

It s said that honey shouldn't get much warmed.hw much truth...?

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