Potato fry

Potato                                3

Chili powder                      1 tsp

Salt                                    1 tsp

Oil for deep fry

Method:

Peel and cut the potatoes into small pieces, wash, strain and keep aside.

In a Wok or Kadai heat the oil and deep fry the potatoes little by little till golden brown.  After frying place it on a tissue to absorb the excess oil.  Place all the fried potatoes in a bowl and sprinkle chili powder and salt.  It can be served as a snack or as a side dish.

Prawn Curry

Fresh prawn’s           500 gms               

Onion                        2

Tomatoes                  4

Ginger garlic paste     3 tsp

Oil                            4 table spoon

Saffron                     ½ tsp

Red chili powder       3 tsp

Cumin powder          2 tsp

Vinegar                     1 table spoon

Salt                           2 tsp or as per taste

Method:

Clean & wash the prawns and keep aside.   Chop the onions and tomatoes fine and keep aside.

 Heat the oil in a dish or kadai add the finely chopped onions and fry it till golden brown, then add the ginger & garlic paste, saffron and chili & cumin powder and fry well.  Add the prawns and the tomatoes and mix it well.  Add the salt and 1 cup of water and allow it to cook on medium flame for about 10-12 minutes.  Add the vinegar and allow it be on sim for another 5 min.  Keep frying it till completely dry.  Remove and serve as a side dish with hot rice & dhal or chapatti. 

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Itchy Potato/Arbi Curry

Itchy potato/taro(root)/arbi      250 gms

Onion                                     2

Tomato                                   2

Ginger garlic paste                  2 tsp

Saffron                                   ½ tsp

Red chili powder                    2 tsp

Cumin powder                       2 tsp

Coriander powder                 2 tsp

Oil                                        3-4 table spoon

Salt                                       2 tsp or as per taste

Tamarind                              small ball size

Method:

Clean the itchy potato and make pieces cutting in the centre and keep aside in water.  Heat the oil in the pressure cooker, add the finely chopped onions and fry till golden brown, add the saffron, ginger garlic paste, chili, coriander, cumin and fry well, add the chopped tomatoes, and the itchy potato pieces and salt, keep frying it well add two cups of water and pressure cook it for about 10-12 minutes.   Remove from the stove and open the pressure cooker  after 5 min and add the tamarind pulp and place it on the stove  on sim for about 8-10 minutes.  Check the consistency according to your taste and remove from the stove.    It can be served with hot rice or chapatti.

Potato with fenugreek leaves(Aloo & Methi)

Potato                            3

Onion                             1

Tomato                          2

Green chili                      2-3

Red chili powder            2 tsp

Ginger garlic paste          2 tsp

Saffron                           ½ tsp

Fenugreek leaves            2 bunches

Salt                                2 tsp or as per taste

Oil                                 2 table spoon

Lemon                          1/2

Method:

Heat the oil in a dish or pressure cooker, add the chopped onions and fry till light brown, add the slit green chili, saffron, ginger garlic paste, red chili powder and fry well, add the chopped potatoes, tomatoes,  fenugreek leaves and salt, keep frying it well, add a cup of water and pressure cook it.  After 10 minutes when the potatoes are cooked, you can add the lemon juice and fry it well till completely dry or semi dry according to your taste.  You can serve it with chapathis.                            

Potato 65/cornflour

Potatoes                   2-3

Corn flour                 2 tsp

Maida                      1 tsp

Egg                          1

Chili powder             1 tsp

Salt                          1 tsp or as per taste

Oil                            for deep frying

Method:

Boil the potatoes, peel  it and cut into small cubes.  Take a bowl add the potato pieces, corn flour,  maida, egg, chili powder and salt and mix it well.  Take a kadai/wok, heat  the oil and deep fry the potato pieces, few at a time.  After frying place it on a tissue to absorb the excess oil.  It can be served as a snack or side dish.

Rava Upma (Semolina)

Rava                    2 cups

Onion                   1

Tomato                 1

Green chili             3

Curry leaves          6-8

Coriander leaves   2-3 stalks

Mustard seeds      1 tsp

Ground nut            10-12

Ghee/oil                1 table spoon

Salt                       1 tsp or as per taste

Method:

In a pan heat the ghee, add the mustard seeds, chopped onion, curry leaves, green chili, ground nuts and fry it well, add the finely chopped tomato (optional) , chopped coriander leaves and fry it well add 4 cups of water and salt and allow it to boil.  When boiling add the rava, as you are adding the rava with one hand keep stirring with the other hand to avoid it turning into lumps.  Keep stirring till completely dry.  You can serve it for breakfast with tomato sauce or as a snack.

Egg Masala curry

Eggs                                               6

Onion                                             1

Green chili                                      2-3

Ginger garlic paste                          2 tsp

Tomatoes                                       3

Potatoes                                         2

Red chili powder                            3 tsp

Saffron                                           ½ tsp

Coriander leaves                            5-6- stalks

Oil                                                 4-5 table spoon

Dry coconut                                   ½

Poppy seeds                                  2 table spoon

Ground nuts                                   8-10

Garam masala/hot spices  (2 cloves,1 cardamon, 1 cinnamon stick & shahi jeera/black cumin seeds 1tsp)

Putnal(roasted gram)                       2 table spoon

Lemon                                            ½

Salt                                                 2 tsp or as per taste

Method:

Boil the eggs and keep aside. 

Dry roast the coconut, poppy seeds, groundnuts, putnal/roasted gram and garam masala/hot spices.  When cool grind into a paste.  You can add the chopped tomatoes also to the paste and grind it.

Heat the oil in a dish, add the chopped onions and slit green chili and fry till the onions turn golden brown, add saffron, ginger garlic paste, chili powder and the ground paste and keep frying it, add the salt , cut potato pieces, chopped coriander leaves  and add 2-3 cups of water and allow it to cook on medium flame.  When the potatoes are cooked you can add the boiled eggs (remove the shell).  You can put the whole egg or slice it into two, add the lemon juice and keep on sim for about 2 minutes.  Remove and serve with hot rice, fried rice or chapatti.