Cooking With My Son | Episode 4 | Curd Rice with Potato Fry | Spicy Potato Fry | Lunch Ideas

You only peel the skin. You don't want to peel it. Enough, enough. Tarun. It's enough when I say it's enough. That's what happens. That's why I went away. Enough. I'm here with my son Tarun and I'm going to teach him a few recipes. I hope you guys have been enjoying the series here. Today I'm going to teach him a very simple lunch menu. Are you ready? Yeah, let's get started. So, actually this is something. It's our favourite actually. You want to go and tell what that is? Curd rice and potato fry. Shall we start? Yeah, let's begin. Making curd rice is to cook the rice. So I've taken half cup of Sona Masoori rice, the regular rice that we cook at home. So this is half cup. I've just washed it. Why don't you add it into the pressure cooker. We're just going to pressure cook the rice first. So usually when you're making curd rice, what you have to do is it has to be a little mushy. Only then it will be nice, thick and creamy. The consistency will be so tasty. So make sure when you're cooking the rice, specifically for curd rice, when you're making curd rice, the water proportion has to be a little more than usual. So half cup of rice. I'm going to use about two cups to make it really soft. So what we've taken here is the regular Sona Masoori rice that we usually use at home. Two cups of water should be enough. Because we want it nice and soft, that's why. Close the pressure cooker. That's done. Curd rice, there you go. The rice is inside the pressure cooker. How easy can that be, right? So I've pressure cooked the rice for about 4-5 whistles on medium low flame. So there you go, it's cooked perfectly. Just mix it. You can see it's a bit soft, right? So you can just mash it with a spatula. If you want this, I have this. If you want to make it a little more mushy, you can actually use a... What is this called? So mashing the rice a bit becomes nice and mushy and soft. It'll be really creamy and rich. So that's what we want, the consistency has to be right. So I'm just going to transfer this into a bowl. So you can see it's nice and soft and mushy here. It looks more like sticky rice, but it's not sticky rice. So that's done. We'll just cool the rice a bit. And then I'm just going to add some salt and a curd. We'll add some curd and then we'll add some salt. It's very hot, so let this cool just a bit. So the rice has cooled down. We're going to add the curd first. I have taken about 400 grams of curd. You gradually add that. Fresh curd. Yeah, you can add all of it, I think. Really nice. Okay, we'll mix it and then if we need more, we'll add more. Next, we have to add some salt. So add one teaspoon of salt. So you will need more curd. The rice is going to absorb as you add the curd. I'm also going to add a little milk to make it more creamy. One teaspoon salt will do, that's enough. That's more than enough. I'm going to gradually pour the milk. This is boiled and cooled milk, so I'm adding half cup. So you can also adjust the milk depending on the quantity of rice. And just let it sit for about 5 minutes. And then we'll add a little more curd. Because what happens, the rice tends to absorb the milk and the curd. So we'll just wait for 5 minutes and add a little more curd. And then we'll temper a few ingredients and add it into the curd rice. So after 5 minutes, I'm going to add the rest of the curd that's here. So how is that looking? Perfect, right? So the curd rice is done. I'm going to let this sit while we temper a few ingredients and add it into the curd rice. I usually generally like the curd rice a bit chilled. So once I temper it, I'm going to refrigerate it just for a bit. And then we will serve it. So we're going to start the tempering process. My mom has already cut the ginger. And I'll be cutting the green chillies. So I've finished cutting the green chillies. Cool, they look actually perfect. That's the perfect size. So the green chillies are done. I've also chopped some ginger here for tempering. Wait, why are we adding these two as well? Because last time, in the first episode when we did tempering, we only added these ingredients. Yeah, but that was just for the dal. But this is for the curd rice. I think the ginger and green chilli is going to add a lot of flavour for the curd rice. So that's why we add this. But if you don't want the green chilli and ginger, you can also just temper it with these simple ingredients. So now we're going to temper the ingredients. Take a small pan for tempering. We'll just add some oil. Two teaspoons. First, we'll add the urad dal. Just put everything? No, no, that'll be too much. You can add actually one teaspoon of that. This is a half teaspoon measurement. That's enough. You want to take the one teaspoon? Measurement, yeah? This is mustard. Next, we'll add mustard. Half teaspoon will do. Next, we're going to add some cumin seeds. That's enough actually. Half teaspoon is enough. We'll wait. That's asafoetida powder or hing. We'll just wait. Once the mustard seeds start splattering, then we'll add the ginger and the green chilli. So the mustard seeds have started splattering, you can add the ginger. Yeah, all of it, all of it. Just add all of it. Just reduce the flame a bit. Look at my golden spoons. He's using them like that. Okay. And the green chilli as well. So let me just get the other... So keep the flame on low. You don't want to burn the chilli and the ginger. Are you sure that's enough oil? That's enough oil. We don't want to put too much oil in curd rice, right? So now we're going to add some curry leaves. So if you have curry leaves, if they're available, please use them. Otherwise, it's fine. Add the asafoetida. Now you can add the asafoetida powder. Or the hing. Yeah, add all of it. Okay, I'm just going to grab this little spatula. Give it a quick mix. Oh, that smells. How does it smell? Strong. Because of the hing? I think the chilli and the ginger is pretty strong. But this is going to add a lot of flavour. So that's done. I've turned off the stove. So we're going to add this into the curd rice. You had a doubt, Tarun. Ask me. It doesn't look like enough oil in the... Yeah, but we won't add too much oil into the... So we don't add too much of oil in curd rice. So you don't want to add like a tablespoon of oil for tempering ingredients. So just add about 2 teaspoons, that's fine. So we'll put this in? Yes. Now we'll just add the tempered ingredients into the curd rice. That looks good. It's fine. I'm just going to quickly mix it. It's a very, very simple tempering. That looks absolutely delicious. I can't wait to dig into this curd rice. You know, I love curd rice. We have to wait for the potato fry. Yes, we have to wait for the potato fry though. So that combination is like so heavenly. So I think the curd rice is done. We'll leave this aside. What are we making next? The potato fry. Yes. I just said. Potato fry. For the potato fry, I've taken 4 large potatoes. I'm sure everybody's going to love this if you make this. So we're going to actually peel the potatoes first. Do you want to peel them? No, you can do it. Learn, Anna. Learn. You can do one potato. I'll do the rest. I'll do this one. Okay. Actually, peeling is very therapeutic. I like peeling. Do you want to do one? I'll do the rest. This? Yeah. Together, are you getting that properly? Do you want me to help you? You can also do it the other way. Which was easy. Yeah, like that. If you want it easier. That's easier, right? Yeah, you only peel the skin. You don't want to peel. Okay. Stick to the skin. Don't peel off the potatoes completely and you won't have any potatoes. So just stick with the skin, okay? Alright. We'll have to wash them. He literally threw the potato everywhere. So we'll wash it once. So this is easier for you. This way is easier for you. This is easy for me. Right? So both of us have different ways of peeling potatoes. This is easy for me. I don't get the other way. So we're going to cut the potato into small pieces. So just cut it into half. Give it a size. Yeah, that's it. What do you think? This is a good size. No, this is a good size. So we're going to fry the potatoes, right? So when you do that, they're going to be really nice. And you'll have a very nice crispy exterior. And they'll taste really good with curd rice. You can have it with sambar rice or with rasam. Anything. So this is good. How does that look? Looks fine, right? Yeah, this is good. Do you want to try one? Yeah? I'm going to just take all the chopped pieces and I'm just going to put it into a bowl. Give you some space to chop. Should I give away my secret? They're a little bigger than mine but it's fine. It's okay. So now we're going to make the potato fry. So make sure you have a nice wide pan. Because you're going to be frying that and you're going to be sautéing it. Add about two tablespoons of oil for this. Next we'll add some ingredients for tempering. Starting with urud dal. That's urud dal. Yeah, all of it. That's about half a teaspoon. Next, mustard seeds. Add the cumin seeds. Just mix it. Now I'm going to put this powder. The powder will do it later. Oh yeah, when it starts blaring. The powder is aspirated powder. That's already men's powder. It'll splatter a bit. We will require some crushed garlic but we'll add it in the end. Add a few curry leaves. I'll add a few now and a few later. Okay. Now you can add the potatoes. Not the powder. Aspirated powder. Yeah, you can add the aspirated powder also. First we'll add the hing. That is the aspirated powder. Now we'll add the potatoes. You can add all of them. Yeah, quickly add all of them. So now we're just going to cook the potatoes. And then we'll... Yeah, you want to do that? You can flip it later. Why? First let the potatoes cook. Then you can flip them. It'll be easier to flip once the potatoes cook. When the potatoes are a bit dry, it'll be easier to flip them. So we'll just wait. So you don't want to add the spice powders in the beginning. You have to wait till the potatoes cook and then we'll add the spice powders. Once they're half done, you can add the spice powders. He's going to be flipping those potatoes now. All the oil is going to fly everywhere now. Enough, enough! Haroon! It's enough when I say it's enough. That's what happens. So that's why I went away. Where is it? Enough. Now the spice powders. The potatoes are half cooked. We'll start with salt. Yes. One teaspoon salt. Good. Next, turmeric powder. That'll be half teaspoon. Half teaspoon is enough. Yeah, that's enough. Next we'll add the chilli powder. Two teaspoons of chilli powder. Just spread it across. Yeah. Like that. That's enough. That's a lot. Okay, that's enough. So about two and a half teaspoons of chilli powder. So now we have two other powders. Can you tell me which they are? You can just maybe smell it and see. Cumin powder. Yeah, add one teaspoon of cumin powder. Okay, that's good. And what is the other one? Coriander. So we've added one teaspoon of cumin powder and one teaspoon of coriander powder. Was that one teaspoon? Yeah. It didn't look like one teaspoon. I think it was just like half or maybe three fourth. No, no. One teaspoon. So you can see the potato fries coming together superbly, looking really good with all the spice powders. So now we're going to just fry it on medium. Wait, wait. Let me just mix the spice powders. Then you can play with it. It's not flames. Properly mix it. Just make sure the potatoes are not out of the pan. That's all. That is all. I'll make sure 90% of the potatoes are retained in the pan. So I'm just going to reduce the flame to a medium and I'm going to move out of his way because he wants to flip it. I'm just going to move out of his way. Tarun, they're already falling out, Tarun. It's fine. Okay, let it cook now. Leave it. So leave it on medium flame and we're going to roast it. Yeah, I'll take it. So the potatoes are cooked. Actually, this is a very quick and easy recipe. It was almost done in 15 minutes. So final ingredient is the pound garlic. Now this is optional, but I'd like to add it because it adds a lot of flavor. How much you want it? Just pound with the skin. So you can see just adding the pound garlic with skin. So it retains a lot of the flavor. Like I said, garlic is optional and I'm going to also add a few curry leaves to finish it off. How does it smell? Smells great. The smell of garlic and curry leaves and fried potatoes. Is it tempting already? Yeah. It's going to be very, very hot. He's already burnt the tongue. Very good. Okay, we're done. So there you go. This is absolutely delicious and creamy curd rice with this beautiful potato fry. How easy was that? That was very easy. You enjoyed it? Yeah. Yeah? So why don't you make it? I know you enjoyed with the potatoes. So shall we taste? You do the tasting and tell me how it is. How does it taste? What does it taste like? Is it creamy? How is it? And what about the potatoes? No, curd rice is good. Potatoes are spicy. Spicy? So here is this perfect curd rice and these lovely spicy potatoes which makes for a perfect match and you can make it anytime. So see you guys again next week. Bye-bye. Bye.