Curd rice and potato fry

My comfort meal after a vacation has to be curd rice and aloo fry.. After all the binge eating, only curd rice can soothe my tummy 😬 Most of you must have tried this already but still thought of sharing both the recipes in this post. If you haven’t tried these yet then probably it’s time to give it a try.

For aloo fry

Chop potatoes in small cubes and put them in water. Heat mustard oil in a pan, add mustard seeds, cumin seeds and a pinch of hing to it. Once the seeds crackle, add chopped potatoes. Mix, cover and cook for a minute. Now remove the lid, add salt, coriander powder, freshly ground pepper powder, chilli powder.. Mix nicely, cover and cook till potatoes are done. Might take 10 minutes. Serve it along with curd rice.


For curd rice:

Cook rice the way you do but make sure to over cook the rice a little. Now heat ghee in a pan, add lots of mustard seeds, curry leaves, grated ginger and green chillies (skip for little ones).. Sauté them a little till rawness of the ginger goes. Switch off the gas, add cooked rice to the tadka and mash it. Let it cool down a little. Now add lots of fresh curd to it along with salt, mix and add little milk to adjust the consistency. Mix nicely, done. Sprinkle lots of pomegranate seeds to curd rice before serving and serve it chilled or at room temperature.

You can add carrots to curd rice for your little ones, just sauté grated carrots along with the tadka or just add grated carrots directly to the the curd rice.

Try it out and let me know. Share the pictures with me on my Facebook page. You can also follow me on Instagram for a lot more recipes and snack box ideas for little ones 🙂

Jeera Aloo


Me and my husband, we both love potatoes but somehow I do not make many dishes using just potatoes. A few days ago, I shared the recipe of honey chilly baby potatoes which is quite a hit at my place. After that I don’t think I prepared anything using potatoes. Potatoes comes to rescue when you are too tired or just not in a mood to cook anything. Make parathas or ras wali aloo ki sabzi or just use them as a binding agent. Refrigerated potatoes works really well. Since its weekend, I prefer making all the chutneys or keep a few things ready on Friday itself like making some curd, sprout some moong, chopping a few veggies or making some boiled rice in advance. Weekends are pretty busy or lazy for us and its not possible to have all the three meals outside. Keeping a few things handy makes life easy. So I boiled some baby potatoes a day before which was kept in the kitchen shelf for more than a week and made jeera aloo today, a potato lovers delight, which is so freaking easy to make and goes well with phulka or some dal chawal.

Jeera aloo, as the name suggests, jeera is the prominent ingredient here. I am sure everyone loves jeera aloo and has their own way of making them. I like my jeera aloo a little tangy and a lot spicy. One can never go wrong with this. I have used baby potatoes here, you can use normal potatoes too, just cut them into 4 or 6 pieces and follow the same procedure. I have used refrigerated potatoes so it didn’t break while cooking but if preparing using hot potatoes, the potatoes might break. So let the potatoes cool a little before making this. The recipe requires a lot of oil, so please don’t hesitate while adding some oil or the masalas will remain uncooked and potatoes may taste bland. If using baby potatoes, prick them a little using a fork before adding it to the masala. I have shared a few tips and tricks below as well. Do read on.



250 gm potatoes, boiled and peeled.
1/2 tbsp jeera/cumin seeds
1 tsp dhania/coriander powder
1 tsp jeera powder
1/2 tsp roasted jeera powder
1 tsp or to taste red chilly powder
1/2 tsp haldi/turmeric powder
2-3 tbsp of mustard oil (you can use ghee or refined oil too)
A tbsp of lemon juice (can be replaced by amchoor powder)
salt to taste
1 or 2 green chillies (dry red chillies can be used too)


Heat oil in a pan, make sure you heat the pan really nicely, than add oil and let the oil get heated nicely (smoking hot) too. Once the oil is hot, switch off the flame. I used mustard oil and it needs to be heated really well as it tends to leave a raw taste to the prepared dish. Let the oil cool down a little. Since we will be adding all the masalas directly to the oil, its important to reduce the heat of the oil or the masalas will burn. Also keep all the masalas handy before you start making this.

Once the oil cools down, add jeera, let the seeds crackle, add green chillies and saute. Be careful while adding chillies as the seeds crackle. Add jeera powder, dhania powder, red chilly powder and haldi to it, mix. Add salt and baby potatoes. Mix and switch on the gas. Using a spatula, mix everything together so that the potatoes gets coated well. Be careful while mixing or else they might break. Once mixed well, let it cook for a 2-3 minutes in low flame. Add garam masala and roasted jeera powder, toss it and let it cook for a minute. Lastly add lemon juice (to taste), toss and add some coriander leaves. Done! Serve it along with some parathas or phulkas.

Please do try this out and share your feedback along with a picture on my Facebook pagePicUrFood. I would love to hear from you 🙂 :)