THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Tuesday, 17 January 2012
CHINESE POTATO /KOOK UPKARI
THIS IS MY 100TH POST....I AM HAPPY TO POST THIS LOVELY STIR FRY AS 100TH POST...
CHINESE POTATO STIRFRY
WHAT YOU NEED:
Chinese potatoes abt 30 to 40 (medium size)
Red chillies 7-8
Mustard seeds 1 tsp
Oil 4 tbsp
Salt to taste
CHINESE POTATO / KOOK
HOW TO MAKE:
Cleaning chinese potato is a messy job, hands get dirty and it blackens the hands also.
I remember my mom used to clean these with a gunny bag. Filling the Kook in the bag and beat lightly on the ground..like washing the clothes on the washing stones or she made us walk over it. It was so funny and we children enjoyed walking over the kook....about 90% of the skin peel off..
Another way to clean them is soaking the Kook in water for some time. With the knife you can remove its skin. Put cleaned kook immediately in the water. Cut kook finely and put directly in the water. After finishing the cuttings wash them thoroughly with enough water and put in colander. Keep aside for minimum half an hour. Let all the water evaporates from the cook.
Heat a kadahi with 4 tbsp oil. Add mustard seeds, when it starts spluttering add broken red chillies. Reduce the flame to minimum. Then put chopped Chinese potatoes/ Kook in the kadahi, mix well.
Add salt and combine well with the Kook pieces. Cover the lid. Stir several times so that it doesn't burn.