Ingredients
Baby potatoes : 1/2 kg
Red chilly powder : 1 tbsp
Turmeric powder : 1/2 tsp
Oil : 2 tbsps
Salt
Asafoetida
Curry leaves
Method
Pressure cook the potatoes for 2 whistles and peel the skin.
Heat oil in a pan add asafoetida,curry leaves and turmeric powder.
Add cooked potatoes,salt and fry.
Add red chilly powder now and fry.
Cover & cook on low flame for 10 minutes.
Simple potato fry is now ready.
Ingredients
Tomatoes : 3
Chopped onion : 1/2 cup
Red chilly powder : 3/4 tsp
Green chilly : 1
Coriander leaves
Salt
Oil
To grind
Grated coconut : 2 tbsps
Fried gram : 1 tsp
Fennel seeds : 1/2 tsp
Method
Grind the things under 'To Grind' into a very smooth paste.
Chop tomatoes finely.
Heat oil in a kadai, add onion, slit green chilly and fry.
Add tomatoes and salt to it.
Add red chilly powder, stir ,cover & cook for few minutes.
Add the ground coconut paste and little water to it,reduce the flame and cook for few minutes till it thickens.
Add coriander leaves and Switch off the flame.
Serve hot with Idly or Dosa.
Ingredients
Cooked & cooled rice : 1 cup
Pepper corns : 1 tbsp
Peanuts : 2 tbsps
Ghee : 1 1/2 tbsp
Urad dal : 1 tsp
Mustard seeds : 1/2 tsp
Curry leaves
Salt
Method
Heat 1/2 tsp ghee in a pan,fry pepper corns till it starts popping .
Keep aside, allow it to cool and make a coarse powder.
Heat remaining ghee in a pan,add mustard seeds,urad dal,peanuts,curry leaves one by one and fry till golden brown.
Sprinkle salt and pepper powder over the cooled rice.
Pour the seasoning over the rice and mix everything well.
Serve with Papad.
Ingredients
Grated coconut : 1 cup
Sugar : 1 cup
Cardamom powder : 1/4 tsp
Chopped cashew nuts : 1/4 cup
Ghee : 1 tsp
Method
Fry cashew nuts in ghee & keep aside.
Mix sugar & coconut well.
Transfer it into a heavy botttomed pan, cook and stir continuously.
Add cardamon powder and fried cashews and mix well.
Continue cooking for 10 minutes till the mixture begins to leaves the sides of the pan.
Pour the mixture into a greased tray and spread evenly.
Cool and cut into pieces and serve.
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