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Preview: Comments on: Spicy potato sidedish (Batate song)

Comments on: Spicy potato sidedish (Batate song)



Indian and Konkan authentic home-made Food Recipes passed on from mom to daughter and son for generations



Last Build Date: Thu, 14 Dec 2017 11:03:18 +0000

 



By: Usha Pai

Sat, 08 Apr 2017 11:40:44 +0000

Nice babate song but I feel there should be a little jaggery added in for better taste as I do that



By: Shilpa

Tue, 21 Oct 2014 16:34:20 +0000

Thanks for pointing out the absence of salt. It was a oversight



By: Chetana Hegde

Tue, 21 Oct 2014 14:45:50 +0000

Hi Shilpa, Hope you all are fine and belated wishes and congratulations on the arrival of your third little guy (that list began with your husband, pun intended, nothing offensive). Chetana here. I have rarely left any comment but i always tour your space often ever since I was hooked onto your kitchen. Recently, I revisited this recipe, which I had tried and did comment, say sometime during 2011. That means I re-read through carefully and cooked it, which as expected, was a winner with my husband, who happens to hate anything with the name potatoes, including the famous 'batate pallya' of the famous 'masaale dose'. Coming to the point, I happened to notice the absence of adding salt in method part. It is understandable for people with some amount of time and experience into cooking science, but I guess for beginners, it is quite a deal. (I was a beginner as well ;) ) or is it just invisible for me on my page? I wonder. This time I added generous amount of 'Ingu' while pressure-cooking potatoes, instead of adding it to the seasoning part (though there is nothing that I see to counteract the effect of potatoes, I begin to wonder if coconut oil does that job?) and also some salt so that there is some added taste to the potatoes. It turns out to be extemely fragrant and tasty. Kudos, hats off and well wishes to all your endeavours. Regards to Aayi and Appa. Always, Chetana.



By: Chetana Hegde

Mon, 17 Oct 2011 11:10:14 +0000

Shilpa, This was tried and it turned out as expected, yummy and too delicious. I added 'ingu', as batate and oil are the worse combos. I added this to the chilli-tamarind paste itself. "Heat oil and fry onion till they are translucent. Add potatoes, chili and chili-tamarind paste": What chili did you refer to here? Red chillies or green chillies? -Chetana



By: vinod

Tue, 11 Oct 2011 08:02:36 +0000

grate taste dear... lots of love



By: Anitha

Mon, 19 Sep 2011 08:43:12 +0000

Hi Shilpa, The version i know is similar but also has some hing added so that the potato doesnt end up giving people around you a hard time. :) you know what i mean... Cheers, Anitha



By: Devyani

Mon, 30 Aug 2010 23:54:36 +0000

Shilpa, Thanks for sharing your recipes and the wonderful presentation of each recipe. They are great help! Have you tried mushroom song instead of batata? That tastes delicious too! Regards Devyani



By: atula shirur

Sat, 03 Jan 2009 21:41:38 +0000

hi shipa i just love ur recipes , since i am a manglorean . my mother in law makes truly yummy food, authentic amchi style. could u share the recipe of making amti pitti with me, appreciate if u could mail me, thanks once again , and keep up the wonderful work of caring and caring!



By: Purnima V. Andar

Thu, 11 Dec 2008 19:55:22 +0000

I make batatya song a bit differently: 3 Large Potatoes (Boiled, peeled and diced) 4 Large Onions (Chopped) 6 Tablespoons Coconut Oil (You may replace with any other oil to suit your taste and dietary habits but coconut oil is more authentic.) 2 Tablespoons of Tamarind Pulp (Diluted) 2 Tablespoons Red Chili Powder (You can use less or more to suit your taste.) 1/2 Teaspoon Turmeric 500ml water Salt to taste Method Once the boiled potatoes are peeled and diced, put them in a large bowl sprinkle with salt and add the diluted tamarind pulp. Keep aside to marinate. Heat the oil and brown the onions, once the onions are browned add the red chili and turmeric powder. Saute for a couple of minutes, do not allow to burn. Add the marinated potatoes, add the water and blend in well, bring to a boil. Reduce the heat and simmer without a cover to allow the water to evaporate and improve the consistency. Serve hot as a side dish, excellent with white rice and Lashne Tambli. (Garlic Tambli) Could also be eaten as a main dish with hot chapattis. Purnima



By: Siri

Thu, 18 Sep 2008 01:40:50 +0000

Hi Shilpa, Today, I made this dish for dinner and it turned out really yummy.. I even blogged about it and sent to RCI: Konkani. thanks dear! Hugs, Siri