Bateta jo Sak (Potato curry)

Quick, easy, tasty – That’s would I would use to describe Mummy’s cooking.  A classic (usually on Thurdays) would be Bateta jo sak (potato curry)  

[You’ll notice a similarity to the chic-pea curry – it’s all with the same base]

Pre-work:

Ingredients:

4 medium potatoes

Directions – Part 1:

1. Boil potatoes until cooked.  

2. Cut potatoes into small cubes and set aside

For the masala (curry):

Ingredients:

2 Tbsp oil

6 curry leaves

1/2 tsp mustard seeds

1 green chili, halved

1 large tomato, chopped

1/2 tsp salt

1/3 tsp turmeric (haider)

1 heaping tsp dhanna jero (ground cumin and coriander)

1 1/2 tbsp tomato paste

1 cups hot water (optional)

Handful of chopped coriander leaves/stems

Directions – Part 2:

1. Heat oil on medium high heat

2. Sauté curry leaves, mustard seeds, chili, until the seeds pop

3. Add tomato, salt, turmeric, dhanna jero and cook for 2 minutes

4. Add tomato paste and cook for 5 minutes

5. Add potatoes, coriander and combine

            5.1 – If you like a dry masala, you’re done

            5.2 – If you like a runny masala, add hot water and simmer for 10 minutes

Note: Serve with a chevero, chips, and tamarind chutney

Express chutney

As much of a rock star as Mummy was in the kitchen; sometime she just didn't have the time to make a traditional savoury tomato based chutney from scratch. In times like these, the express chutney was her go-to

Ingredients:

½ tsp salt

¼ tsp cayenne pepper

¼ tsp chili flakes

1 tsp water

1 lemon, juiced

¼ cup coriander leaves/stems, finely chopped

1 cup ketchup (yes good ‘ol classic ketchup)

Directions:

1. Combine above in a bowl

2. Mix to a loose paste consistency

3. Set aside

Note: Serve with kabobs, samosa, cutlass, dokero, anything that goes with a savoury chutney

Dhal (daar) jo saak (lentil curry)

Mummy used to have staples on certain days of the week – Mondays was always Dhal (daar) jo saak (lentil curry).  Her twist was to use red/yellow mixed-daar vs. the usual yellow.

Pre-work:

Ingredients:

1 cup split mixed red/yellow dhal

          (note:  No change to recipe if you use split yellow dhal)

1 tablespoon oil

1 pinch salt

1 medium potatoes, cubed

Directions – Part 1-A:

1. Boil dhal, salt, oil until tender

(note: it will get foamy)

2. Blend (or wisk) to a loose paste consistency

3. Set aside

Directions – Part 1-B:

1. Boil potatoes until 75% cooked

For the masala (curry):

Ingredients:

2 Tbsp oil

1 medium onion, diced

2 large tomatoes, diced

1 green chili, halved lengthwise

1/3 tsp salt

1/2 tsp turmeric (haider)

1 heaping tsp dhanna jero (ground cumin and coriander)

3/4 tsp green chili paste

1 Tbsp garlic paste

1 1/2 cups hot water

Handful of chopped coriander leaves/stems

1 tsp fresh lemon juice (optional)

Directions – Part 2:

1. Heat oil on medium high heat

2. Sauté onions until browned

3. Add tomato, salt, turmeric, dhanna jero, chili paste, garlic paste and cook for 6 minutes

4. Add dhal, potatoes, water, and combine

            4.1 – If you like a dry masala – let simmer for 20 minutes

            4.2 – If you like a runny masala, add more hot water and simmer for 20 minutes

5. Add coriander and lemon juice (optional)

Note: Serve with a rice, rotli, or tamarind chutney (recipes coming soon)

Chana Bateta (chic pea and potato curry)

Mummy made quick (and tasty!) cooking an art.  We would gather at the table only a few minutes after she was at the stove.  One of her quickest recipes was this go-to item: Chana Bateta (chic pea and potato curry)

Pre-work:

Ingredients:

2 medium potatoes

1 can of chic peas (aka garbanzo beans) 

Directions – Part 1:

1. Boil potatoes until cooked.  

2. Cut potatoes into small cubes and set aside

3. Open, strain, and rinse the can of chic peas and set aside

For the masala (curry):

Ingredients:

2 Tbsp oil

6 curry leaves

1/2 tsp mustard seeds

1 green chili, halved

1 large tomato

1/2 tsp salt

1/3 tsp turmeric (haider)

1 heaping tsp dhanna jero (ground cumin and coriander)

1 1/2 tbsp tomato paste

1/2 tsp ghram flour (aka chic pea flour) mixed with 1/8 cup cold water

2 cups hot water (optional)

Handful of chopped coriander leaves/stems

Directions – Part 2:

1. Heat oil on medium high heat

2. Sauté curry leaves, mustard seeds, chili, until the seeds pop

3. Add tomato, salt, turmeric, dhanna jero and cook for 2 minutes

4. Add tomato paste and ghram flour/water mixture, and cook for 5 minutes

5. Add strained chic peas, potatoes, and combine

            5.1 – If you like a dry masala, you’re done

            5.2 – If you like a runny masala, add hot water and simmer for 20 minutes

Note: Serve with a chevero, chips, and tamarind chutney (recipes coming soon)

Bateta Wara (spiced mashed potatoes fritters)

There were always happy memories when family would visit.  Keeping true to tradition, mummy would whip up some quick snacks for our guests.

One go-to item was Bateta Wara (spiced mashed potatoes fritters)

To prep the filling:

Ingredients:

5 medium potatoes

2 tbsp oil

1/3 tbsp brown mustard seeds

1/3 tbsp whole cumin

5 curry leaves

1 tsp garlic (lasan)

1/2 tsp salt

1/3 tsp turmeric (haider)

1 heaping tsp dhanna jero (ground cumin and coriander)

1 tsp lemon juice

Directions – Part 1:

1. Boil potatoes until soft

2. Mash potatoes and set aside

Directions – Part 2:

1. Heat 2 tablespoons of oil over medium-high heat

2. Add mustard seeds, cumin, and curry leaves

3. Cover pot and keep it moving until you hear the seeds pop

4. Reduce heat to medium-low

5. Add garlic, salt, dhanna jero, and turmeric

6. Sauté for 3 minutes then add lemon juice

7. Add cooked spice mixture to mashed potatoes and mix

8. Roll spiced potatoes mix into 2-bite size balls

To prep the coating:

Ingredients:

2/3 cups besin flour (golden chick pea flour aka gram flour)

1/2 cup water

Pinch of salt

Pinch of baking powder

Oil (enough for a shallow fry)

Directions – Part 3:

1. Mix coating ingredients (except oil) to a medium consistency

2. Heat oil

3. Dip ball from part 2 into coating mix and fry until golden brown

4. Place on paper towel to let excess oil drain

Note: Serve with a tamarind chutney (recipe coming soon) or express chutney (click here for recipe)