Bisibelabath & Simple potato fry

Tastes evolve, but certain classics stand the test of time. Why do certain dishes remain fixed on our menus (during occasions or get-together) for decades while others come and go? The answer is simple: they are unwaveringly, irresistibly good. What's more, by virtue of their staying power, they offer windows onto the eras in which they were born. 

One such dish is our Bisibela bath or Sambar Satham. All dishes have their unique flavors and taste although they can be altered to suit our palates. The flavors you see here will be unique without much masalas that are prepared in most of the Brahmin houses. 

This dish is authentic to Karnataka Cuisine, but when it came to chennai they were modified and altered more to suit our taste at home. We are going to see a very simple version of Bisibelabath. Lets hop in to the recipe,

Urulai Chettinadu

Ihad my cousin visiting our home! I usually invite him for weekends to have better food, as he is a bachelor! He should be hungry by the time reaches our home. I was not happy with just one subji for roti and just rice. I wanted to prepare something quick, then thought of potatoes! My cousins reads my blog and likes to taste some recipes from here. So, I always try to make something diffrent. One another reason is he is cooking with friends.
Well, I saw these chettinad potatoes were into most of the blogs, and this time I wanted to invite here! I have never tasted chettinad cuisine! But the mighty men liked the potatoes.

Chettinad cuisine is originated in the southern parts of Tamil Nadu state comprising of Madurai, Tirunelveli and Karaikudi regions. This cuisine is well known for its hot and spicy, aromatic non vegetarian dishes. Chettinad cuisine is so different from the traditional healthy vegetarian cuisine of the Tamil Brahmins.

Aloo Ka Raita Recipe

One another simple side dish from Mughlai cuisine. Aloo raita is different and very filling. This is a refreshing Indian recipe.
This goes great for rice or pulao (with mild flavors) or even rotis.

You need:
Yoghurt, whisked - 1 cup
Potatoes - 2 boiled, peeled, cooled, diced
chopped coriander leaves - a handful
Mint leaves - 1 tsp chopped finely
Green chilli, deseeded, chopped fine
roasted ground cumin seeds
red chilli powder - 1/2 tsp
chaat masala - 1/2 tsp (optional)
Salt to taste
Oil to saute (1 tsp approx)

In a skillet, add a tsp oil. Once hot add the potatoes. Along with it add the salt, red chilli powder, cumin powder, green chillies. Saute for a while and add this to the curd (yoghurt) and mix well. Taste and adjust seasoning. Add the coriander leaves and mint leaves. Mix well.
Transfer to a serving bowl. Garnish with roasted cumin powder and chat masala. Refrigerate until required .

I prepared the raita for my paneer peas pulao. Sundar couldn't say which was better to the other. You can have them for your plain parathas too!

I'm sending this for Radhika's Let's cook series: Mughlai Cuisine.