Potatoes are versatile and tasty, but they do have their pros and cons! Pros:
1. Nutrient-rich: Potatoes are a good source of vitamins (like vitamin C and B6) and minerals (such as potassium and manganese). 2. Versatility: They can be cooked in various ways—boiled, baked, mashed, fried, or roasted—offering a wide range of culinary possibilities. 3. Inexpensive: Potatoes are usually quite affordable, making them accessible to many people. 4. Filling and Satisfying: They contain complex carbohydrates that provide energy and can help keep you feeling full. Cons: 1. High Glycemic Index: Potatoes can cause a rapid spike in blood sugar levels due to their high glycemic index. This might not be ideal for individuals watching their blood sugar levels. 2. Calorie-dense when fried: When potatoes are prepared in less healthy ways (like frying), they can become calorie-dense and contribute to weight gain if consumed excessively. 3. Limited Nutritional Profile: While they contain valuable nutrients, they lack some essential nutrients, leading to an imbalanced diet if consumed as a primary source of nutrition. Balance is key when it comes to enjoying potatoes—opting for healthier cooking methods and incorporating them into a varied diet ensures you get their benefits without overindulging in their drawbacks! KR IRS 261123 ---------- Forwarded message --------- From: 'gopala krishnan' via iyer123 <[email protected]> Date: Sun, 26 Nov 2023 at 17:36 Subject: [iyer123] POTATO To: Patty Thatha <[email protected]>, Iyer < [email protected]>, Kerala Iyer <[email protected]>, [email protected] <[email protected]>, Venkat Raman < [email protected]>, N Sekar <[email protected]> POTATO (URULA KIZHANGU) Dear friends, In Malayalam the tuber Potato is named Urulakizhangu. (appear like a sphere). Actually it is a misnomer, because except small potato large potato has no proper size. Some nostalgic and general thinking about potato. A time pass posting. Gopalakrishnan 26-11-23. 1. Kizhangu kari (stew) While I was undergoing my JE training in the Trivandrum Telecom training centre during 1996, one of the items served in the mess was Kizhangu kari. Its major difference with masala was tamarind was added and more fluid. It served as a curry as well as side dish with chapatti and Poori. Boiled Potato after removing skin were smashed in the dish rather than cut and added. This dish I have not seen prepared in Tamilnadu hotels. 2 Not adding potato. During 1967-75’s, poori was more common in Tamilnadu hotels. It is from my recollection. Depending on the cost of potato and small onions, their percentage changed in hotels. I was at Ranipet during 1967, in the local restaurant, at one time masala was full of onions and not even small pieces of potatoes. It continued for days. We, the daily customers reported to the manager, though he agreed to direct staff, still it continued. One day owner was in cash counter, one of my friends, took the poori masala plate without touching to his counter and asked to check whether any potato piece is there. Without telling next day onwards, potato pieces appeared, though lesser. It appears potato was very costly at that time. 3. Poori masala and Masala dosa Most restaurants use the same masala for both. Ginger cut to pieces, either small onions or sawala (large onions cut to pieces), potato smashed after boiling are mixed with slight water added. Fried mustard and curry leaves added. The amount of water is mostly less, so that masala appear as 80% solid item. If the customers are more, the waiters will intimate poori may be delayed, but masala dosa can be quickly served. Masala Dosa, plain or special gives more profit comparing to poori. Mostly the quantity of masala is restricted to one cup. However if customers are less, additional cup will be served. Hotels to reduce consumption of masala, chutney, and sambar also will be served with masala dosa, and poori. Some may prefer chutney also, some may prefer sambar. 4 Potato sambar For sambar the boiled potatoes are cut to pieces ,skin removed and added as vegetable cut item. Many may be using the potato from sambar as side item with curd/buttermilk added in rice. 5. Caution with potato. Not cut potato is safe, If cut potatoes only available, it may be used immediately. Potato having green appearance anywhere is poisonous. It may be rejected. Sprout potato is also dangerous. Decayed potato may be rejected. Storing in open area is preferred. 6. Potato in bajji. Different types of bajji are prepared in Tamilnadu. One among them is potato bajji. In the batter of gram flour added with chilli powder and salt, sliced pieces from large size potato is dipped and fried in oil and served hot. 7. Potato chips Potatoes washed and skin dried is sliced in to large pieces are fried in oil. Either salt or salt and chilli powder are added. After a while packed and sold in shops. Skin need not be removed. If we ask the Tamilnadu person his liking for potato/ banana chips, his preference will be for potato fry. It is a side dish with vegetable biriyani, coconut rice, tamarind rice etc. 8. French fry In major restaurants also we get French fries in addition to MacDonald’s. The lengthy small size square pieces, baked are most favoured by children than adults. -- You received this message because you are subscribed to the Google Groups "iyer123" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/iyer123/1931795370.4869269.1701000387810%40mail.yahoo.com <https://groups.google.com/d/msgid/iyer123/1931795370.4869269.1701000387810%40mail.yahoo.com?utm_medium=email&utm_source=footer> . -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/CAL5XZooEdo4t1mEaBPYDGqtf97D5QgB50UVoJHhN5cTaomjRAg%40mail.gmail.com.
