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Potatoes are the most delicious, delectable, adorable, mouthwatering, etc., that's what my Kids and hubby say!!, Yes, Ok, I know, So everybody in this world say!!, comming to UK I saw that people love Potatoes so much it's just like us eating Rice/chapatis!!, I also discovered so many different potatoes with different names & Bishop, King Edward, Maris piper, New potatoes, Red Rooster, Russet, etc., I never knew there are 15 to 20+ varities of potatoes.., Well, I have experienced that some potoates when cooked become so mashed up, some are kind of stay intact and lovely for roasting,
My father always told us not to use green potatoes, If we asked him about it, he used to say it is poisonous, well, back then we never had a computer and did not know much about Googling to find out what it was, don't we all follow lot of things being told by our elders blankly not questioning them!!, when we start thinking about it, I feel now a days I get more answers to their logic and wonder how did they know about it !!, In India, long back I was seeing a TV documentary about vegetables and how it should be grown, In this lovely programme I came to know something very important and I would like to share this with you all, may be you must be knowing about it too.., I know I have posted so many potato recipes and you would be wondering why I have not told you about this all these days, well, as usual I keep forgetting lot of things.., ok let me come to the point, the person in the programme told the viewers not to consume potatoes which are turning green, as they have a solanine in them which is not good for health, click on the above link and check more detatils about this subject.
Green in potatoes indicates the presence of a rather harmful toxin, Glycoalkoloid poisoining called Solanine, When you see patches of green in your potatoes, I prefer not to use them or you can cut the green parts entirely and discard them. So, what is this green colour in potatoes, they are nothing but actually cholorophyll which is harmless but, it is said that the cholorophyll indicates that the potato has been exposed to sunlight & the toxin which is normally present in the potato (solanine) becomes concentrated at harmful levels. Always store potatoes in cool and dark place.
If your potato is damaged or bruised discard it and potatoes with sproouts should also not be consumed as they also have concentrated solanine.
Check out these web sites for more information on potatoes:
My father always told us not to use green potatoes, If we asked him about it, he used to say it is poisonous, well, back then we never had a computer and did not know much about Googling to find out what it was, don't we all follow lot of things being told by our elders blankly not questioning them!!, when we start thinking about it, I feel now a days I get more answers to their logic and wonder how did they know about it !!, In India, long back I was seeing a TV documentary about vegetables and how it should be grown, In this lovely programme I came to know something very important and I would like to share this with you all, may be you must be knowing about it too.., I know I have posted so many potato recipes and you would be wondering why I have not told you about this all these days, well, as usual I keep forgetting lot of things.., ok let me come to the point, the person in the programme told the viewers not to consume potatoes which are turning green, as they have a solanine in them which is not good for health, click on the above link and check more detatils about this subject.
Green in potatoes indicates the presence of a rather harmful toxin, Glycoalkoloid poisoining called Solanine, When you see patches of green in your potatoes, I prefer not to use them or you can cut the green parts entirely and discard them. So, what is this green colour in potatoes, they are nothing but actually cholorophyll which is harmless but, it is said that the cholorophyll indicates that the potato has been exposed to sunlight & the toxin which is normally present in the potato (solanine) becomes concentrated at harmful levels. Always store potatoes in cool and dark place.
If your potato is damaged or bruised discard it and potatoes with sproouts should also not be consumed as they also have concentrated solanine.
Check out these web sites for more information on potatoes:
and the first link is from wikipedia from our lovely Google, as my daughter says google and wikipedia are her best friends for her school work!!, Google and you get all the answers!!.
Sorry friends for such a big lecture, I thought it might be useful for at least some of my readers.
Let me get back to the recipe...
ALOO SAAGU OR POTATO SAAG
Ingredients:
- 1/2 Kg New potoatoes
- 2 Onions medium sized
- Coriander leaves to garnish
- salt as required
- oil for tempering and roasting the masala
- 1/2 Cup milk
FOR THE MASALA
- 1 medium sized onions
- 2 cloves of Garlic
- 1 tomato
- 2 tbsp of Coriander seeds
- 2 tbsp Dharia dal/Hurigadale/chutney dal
- 2 tbsp of poppy seeds
- 4 to 5 green chillies
- 2 tbsp of fresh coconut
- 1'' cinnamon
- 2 cloves
- 1 Marati moggu
- 1' Ginger
SEASONING:
- 1 tsp mustard seeds
- 1 tbsp chenna dal
- 1 tbsp urad dal
- few curry leaves
- 1/4tsp turmeric powder
- oil for tempering and roasting
METHOD:
- Presure cook the potatoes, once cooled peel of the skin and cut them into four's are mash them a little bit,
- Meanwhile, In a wok, with a tbsp of oil, fry cinnamon, cloves, marati moggu and two chopped onions fry well till they become transparent, then add tomatoes and fry them too, until the water is absorbed, take out and allow them to cool.
- Once they are cool grind them with all the remaining spices from the 'for the masala' ingredients and grind them into a fine paste, add water to make it into a dosa consistency, so that they do not form lumps when you add them into the potatoes.
- In the same wok, add 2 to 3 tbsp of oil, season with mustard seeds, followed by the dals once they change the colour, add the other two finely chopped onions and roast them until they become transparent.
- Then add the lightly mashed potatoes and the masala gravy and with enough water so they the potatoes are immersed in the liquid, add the required quantity of salt, allow it to boil for some time, keeping an eye on it, as it starts thickening,
- Once it starts turning into a gravy, add the 1/2 cup milk and coriander chopped finely to garnish and allow it simmer for further 5 more minutes, just be careful so that the milk doesn't get curdled up.
- Mix everything well and serve it hot with anything of your choice, but it is usually served with set dosas
Note: Do please use the chillies as per your choice, as chillies vary in their taste, and masala ingredients too., according to your choice.
