HOME MADE HASH BROWNS (RESTAURANT STYLE)

 Hey all ! Here I am back with a very

interesting & easy recipe - "Hash browns":-) 
No egg, no butter, no flour.. This recipe will
 be loved by all.. very crispy n yummy..
Lets do it :-)

HOME MADE HASH BROWNS RECIPE:

Recipe Cuisine : Continental / Recipe category : Snack

Prep time : 10 mins  / Cook time : 15 mins

INGREDIENTS:

Potatoes (big) : 2

Olive oil : As needed

Onions (chopped) : 1 small

Green chilly (optional) : 2 pcs

Salt : As needed

Coriander (optional) : For garnish

Dry Parsley (optional): For garnish

METHOD:

Peel the skin of potatoes, cut it into thin slices.

Then cut it into pcs as shown below & soak it in water. 

 

Let the potatoes soak in water for 5 mins. Take a kitchen towel. 

Drain the water & spread the potato pcs on the  kitchen towel as 

shown below. Cover it with another kitchen towel. 

Press the towel gently on top. Continue the process till

the towel absorbs water & potato pcs become dry. 

Now transfer it to a wide container. Add salt & mix gently.

Heat pan in medium flame, spread 1 tsp of oil & spread the potato pcs on top. 

Cover it with lid & cook the it in low flame. 

Meanwhile, Chop onions & green chilly. Toss it with 1/4  tsp oil &

salt.

Let the onions cook & become tender. Lift & check the hash browns 

using spatula. The bottom layer would have become brwon & crispy.

Now spread the onion & chilly mixture on top as shown below.

Wrap both sides of the hash browns using the spatula.

Now gently flip & transfer it to a plate without breaking it. 

Take the remaining potato pcs, place it the heated pan with oil

as shown below. Cover & cook it. 

 

Once the bottom layer become brown & crispy flip it.

Cover & cook it again till the other side becomes crispy & brown.

Transfer it to plate without breaking it & garnish with dry parsley (optional)

Now take the remaining little bit & place it on heated pan with oil

in the form of a patty. Cook it covered till the bottom layer crisps. 

Flip & cook the other side again. 

Cover & cook it till the other side becomes brown & crispy. 

Enjoy crispy & yummy hash browns with your favourite sauce :-)  

NOTE:

*I HAVE DONE TWO DIFFERENT METHODS OF HASH BROWNS.

THE SECOND & THIRD ARE THE SAME EXCEPT FOR THE SIZE.

THIRD METHOD IS USEFUL WHEN HASH BROWNS ARE DONE 

FOR BIGGER GROUP.

* Soaking potato pcs in water is compulsory, if not potatoes will turn brown.

* The potato pcs have to be completely dry so that it will turn crispy.

If not hash browns will become soggy.

* Instead of jalapenos, I used green chilly. 

* Other toppings like diced tomatoes (without seeds) / cheese can also be used.

If using cheese, please spread it n let it cook for couple of mins 

& let the cheese melt before serving. 

* Instead of olive oil, butter can be used.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..
See you all soon with more interesting recipes :-)

ULUTHAM PARUPU THOVAYAL / THOGAYAL ( URAD DAL CHUTNEY)

Hey all ! Here I am with a tasty & easy

south indian side dish recipe.. It goes very 

well with rice / dosa / idly / upma :-)

This is very easy to make & a great side dish

for spicy lovers :-) 

ULUTHAM PARUPU THOGAYAL RECIPE:

Recipe cuisine: Indain / Recipe category: Side dish

Prep time: 10 mins / cook time: 10 mins

INGREDIENTS:

Urad dal : 1 /4 cup

Red Chilly : 5 pcs

Hing : 2 pinches.

Coconut (Shredded) : 1/4 cup + 2 tblsp

Tamarind : 1 inch 

Ginger : 1 inch (optional)

Salt : As needed

Water : As needed 

METHOD:

Dry roast the urad dal in medium flame till 

it turns to light brown colour. Meanwhile,

soak tamarind in warm water 

Once, the dal changes colour add dry red chillies

& 2 generous pinches of hing

Mix well & continue to roast. Then switch off the flame.

Now squeeze the tamarind out of water & remove

seeds. Keep it aside.

Take the ginger, remove skin & grate it.

Now add the tamarind, ginger & coconut to 

the mixture. Mix well. Transfer it to a blender.

Add very little water & start to grind.

This mixture has to be coarse & semi solid.

So, add water little by little. That's all :-)

Enjoy spicy thovayal with upma or idly or rice :-)

NOTES:

* Store the thvayal in a dry container so that it will

not spoil as we add coconut to it. Also use a dry spoon
 & pls do not store the spoon inside the container.
* This can be used to 2 to 3 days by storing the fridge.

* Dry red chilly can be increased or decreased as 

per our tastes & preferences.
* Adding ginger is optional. Garlic can also be added.
* Add water very little as thovayal as to be coarse & thick not
smooth & watery.

* For my non tamil speaking friends, ulutham parupu
means - "urad dal" & thogayal or thovayal means "chutney"
in semi solid form. 

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)