Mini meal: a dip, a salad, puris and potato curry

What kind of a person are you when it comes to your eating habits? Do you like super big meals or do you like small tiny portions of what you could possibly call a mini meal? This really depends on how hungry you are and which time of the day you want to eat. The possibilities are endless and you might not even give it a thought many times during your daily routines.

I have put together a mini meal that you could possibly eat for lunch, dinner or just a brunch.

Serves: 2

Preparation time: 45 minutes to 1 hour

Quick tip: Increase or decrease the quantity of ingredients as per the number of people willing to devour

Cilantro spread or dip

Ingredients:

  • A bunch of fresh cilantro twigs
  • 2 medium sized green chillies
  • Salt
  • 1/2 slice lemon (optional)

Method: Preparation

  1. Wash and chop cilantro and chillies unevenly
  2. Add to blender with salt and blend until it forms a smooth paste

Salad

Ingredients:

  • 1 big onion
  • 1 big cucumber
  • 1 big carrot
  • Pepper powder
  • Salt

Method:

  1. Scrape and chop vegetables into thin slices
  2. Put on a plate
  3. Sprinkle pepper and salt

Puris and potato fry/curry

A very common wheat pancake in India and many other Asian countries.

Ingredients:

  • 150 to 200 grams of wheat flour
  • Water
  • Oil (optional for kneading)

Method: Kneading

  1. Mix the flour with water in the correct proportion to form a batter. Make sure it is not too watery else there is no way you can flatten it in order to fry it in oil.
  2. After kneading the batter, make small balls and with a wooden or steel baton flatten it into small thin puris on a wooden or steel plank.

Quick tip: The only difference between making chapatis and puris is that this one is smaller in size and you need to fry this in oil in a skillet rather then cooking it in a frying pan.

Preparation:

  1. Pour a liberal amount of oil in a skillet — doesn’t matter if it is a non stick or not.
  2. Once the oil is hot, immerse the puri in it (if you’re using a big skillet you can immerse more then one, else stick to one at a time) and fry it till it is cooked. Do not over fry it, remove it once it puffs up.

This goes really well when it is teamed with this potato fry/curry.

Potato fry/curry

This is another Indian cuisine but it is also adopted in many other countries, thanks to the Indian spread and openness of people belonging to other nationalities. This can be made as a dry fry or semi solid curry.

Ingredients:

  • 4 big potatoes
  • 1 big onion
  • Mustard seeds (optional)
  • 2 big green chillies
  • 2 inch piece ginger
  • 1/2 tablespoon turmeric
  • 4 small fresh twigs of coriander
  • Salt
  • Oil

Method:

  1. Boil the potatoes in a pressure cooker or any other cooking bowl
  2. Let it cook enough so you can peel off the skin
  3. Chop into medium sized pieces and keep aside
  4. Chop the onions into vertical thin slices and the green chillies into vertical long slices too
  5. In a frying pan, add oil and once hot add the mustard seeds and let it splutter.
  6. Add the onions and smashed ginger or ginger paste and fry till it turns translucent
  7. Add the green chillies, turmeric powder and salt and mix well but do not let it burn
  8. Add the chopped potatoes to this mix and keep frying
  9. Add a little more oil if needed and let it sauté
  10. Add some water if you want it in semi solid curry form
  11. After it is cooked, take off the burner.
  12. Garnish with some coriander

In a plate, if you have the sectioned one great else add some bowls to your plate and start adding the dip, salad, puris and potato fry/curry. You can pack this to work or have it fresh from the kitchen. There is no way you will regret eating it or serving it.

Beautiful image sources: umami girl, food network Canada and Inside My Sling Bag

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