ZINGY POTATO UPMA

With a houseful of hungry mouths for breakfast and feeling the laziest of all that Saturday morning I dragged myself into my lovely kitchen and looked around for inspiration. All I saw was a bagful of Russet potatoes which certainly did nothing to cheer me up. Looking into my pantry I saw a jarful of coarsely powdered skinless peanuts which I had readied for another recipe I was planning on making to impress my parent-in-laws. Still I felt no emotion stir within my bosom. Thinking I would make some Rosti, I started to collect the necessary ingredients and announced the menu to whoever would listen on that lazy morning. Everybody cheered excitedly, but I still didn't feel cheered or excited.

The thought of making so many heart-shaped rostis was not in any way exciting, so I tried to find a

way-out of the time-consuming breakfast menu.

And then, the Eureka moment of my life struck me, on that lazy Saturday morning.

With a devilish glint in my eyes and an evil grin on my lips I set about on my surprise impress-the-in-laws-mission.

Yes!! I would use all the grated russet potatoes and make an Upma, a South-Indian preparation usually made with semolina, that I often prepared for breakfast on week-ends.

That would surely impress my South-Indian in-laws. Finally, some excitement and then I remembered the crushed peanuts and soon I was in a euphoric state of mind.

Hurray!! I was about to create a new recipe....(Rospotma...rosti inspired potato upma)



Zingy potato upma

Potatoes are starchy edible tubers and make great filling breakfast. There are approximately 5000 varieties of potatoes worldwide, purple and red and brown of various sizes. Potatoes have travelled the world and become a staple throughout. Known mainly for the starch content, they also contain vitamins and minerals and phytochemicals. If eaten with skin a medium-sized potato can give as much as 25 to 27 mg of vitamin C, contains potassium, vitamin B6  and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorous, zinc, iron and fiber.

Potatoes have a bad reputation due to the high carbohydrate content mainly in the form of starch.
But they have some very little known but healthy qualities about them.

They offer protection against colon cancer as they contain a small but significant portion of total starch that is resistant to the enzymes in the stomach and the small intestine thus reaching the large intestine undigested thereby providing bulk. The amount of this starch in the potatoes increase to almost double the quantity if they are cooked and then cooled. They have many other benefits. Potatoes also lower the plasma cholesterol and the triglyceride concentrations.

They should not be stored below 4 degree centigrade as it converts the starch to sugar and when these potatoes are deep fried they lead to increase in the acrylamide content which may be carcinogenic in nature. Boiled starchy food does not contain this compound.

Sometimes the potatoes start to sprout while waiting to be used. Such potatoes contain toxins and should be discarded or the sprouted portion of the potato should be cut off and planted in a pot to grow new potatoes. Green potatoes should not be eaten. 

ZINGY POTATO UPMA

serves 5



Ingredients:

.Russet Potato.......................................550gm/4 medium sized/4 cups, grated thickly

.Yellow bell peppers............................1/4th cup, chopped

.Red bell peppers..................................1/4th cup, chopped

.Yellow Zuchhini..................................1/4th cup, chopped

.French beans........................................1/4th cup, finely chopped

.Carrot...................................................1/4th cup, grated thickly

.Split chickpeas(chanadal)....................1 Tbsp.

.Mustard seeds......................................1/2 tsp.

.Ginger..................................................1 tsp., grated

.Red chili(chili padi)............................1tsp., finely chopped
.Curry leaves.........................................10
.Coarsely powdered skinless peanuts....1/4th cup
.Asafoetida powder...............................2 pinches
.Salt.......................................................to taste
.Oil........................................................1 Tbsp.
.Coriander leaves..................................2 Tbsp., finely chopped
.Lime juice............................................2 tsp.


Method:
.Peel and wash all the potatoes.
.Boil water in a large pan.
.Using thick grating blades of the mandolin, grate the potatoes.
.Put the grated potatoes into the pan of rolling boiling water to parboil the potato gratings.
.Remove using a slotted spoon after 90 seconds or when the water starts to boil again.
.Immediately immerse in a large bowl of iced water for 2 minutes.



thick potato gratings in iced water



How to proceed:

.Heat 1/2 Tbsp. oil in a large wok.

.Add the mustard seeds. When they splutter add the grated ginger, curry leaves, split chickpeas(chanadal), coarsely powdered peanuts, asafoetida powder and mix well.

.Stir fry for about 2 minutes or until the peanuts and the split chickpeas turn crisp and start to change

 colour.

.Add the prepared vegetables, chopped red chili and 1/2 tsp. of salt and mix well.

.Stir fry for 2 to 3 minutes or until glazed.

.Drain the potatoes and squeeze dry.

.Add the potatoes to the vegetable mixture in the wok.

.Add the remaining oil.

.Stir fry for 5 to 7 minutes.

.Check for salt. Add approximately 1/2 tsp. salt or to taste and mix well.

.Add chopped coriander leaves and lime juice and mix well, gently.

.Garnish with coriander sprig and serve hot with spicy coriander dip on the side.



zingy potato upma