Potato Wada

Garlic Chutney

Onion Tomato Chutney

umm.. one of my favorite... my mum used to prepare this dish only when we travelled on an overnight journey... Best eaten with chapatis, dosa and idlis... This chutney/pickle can be prepared and stored for a week long or more.

You Will Need:

Onion - 1 Big

Tomato - 2

Green Chillies - 2

Ginger - 2 tbsp

Garlic - 4 ponds (optional)

Coriander leaves - 3 tbsp

Salt - to taste

Red Chilli Powder - 1 tsp

Tumeric powder - 1/2 tsp

Mustard Seeds - 1 tsp

Asafoetida - 1/2 tsp

Oil - 3 tbsp

Thinly slice onions, green chillies, ginger and garlic.

Heat oil in a pan, add ginger, garlic and green chillies fry for a minute and then add onions. Stir ocassionally till onions turn light brown.

Slice tomatoes and add to the onions. Mix well and add salt, tumeric powder, chilli powder, asafoetida, and coriander leaves. Keep stirring and cook till vegetable turns dry.

Remove from heat ans grind to a paste once the vegetable cools.

Heat some oil in a pan, splutter some mustard seeds and add the paste.

Fry for few minutes and chutney is ready to serve....

American Chopsuey

One of my favourite and the most appetizing dish!...

You will Need:

Noodles - 1 cup (deep fried in oil)

Broccoli - florets 6-7

Onion - 1 thinly sliced

Peppers - 1 cup slit lenght wise

Corn - 1/2 cup

Carrots - 1 small slit lengthwise

Corn Flour - 2 tsp

Tomato Ketchup - 3 tbsp

Vinegar - 1 tsp

Salt - to taste

Oil - 2 tsp

Egg - 1

Heat oil in a wok. Add the vegetables and stir fry for few minutes till partially cooked.

Add salt and corn flour. Mix Well.

Add 2 cups of water and stir till it boils to a medium consistency soup.

Add the ketchup and vinegar. Mix Well.

Empty the chopsuey in a bowl add fried noodles and fried egg. Garnish with spring onions / coriander if required.

MolagaPudi (Curry Powder)

You will Need :

Chana Dal - 1 cup

Urad Dal - 3/4 cup

White Sesame Seeds - 2 tbsp

Whole Red Chillies - 4 (adjust to taste)

Salt - to taste

Asafoetida - 1 tsp

Oil - 1 tsp

Heat Oil in a pan. Add all the ingredients and fry; stirring constantly till you get the aroma and the ingredients turn light brown. Turn off the gas. Grind all spices together to a rough powder. Adjust chillies as per taste. Store for later use.

Serve along with oil for idli, dosa, Adai etc...

Mint Chutney

You will need:

Mint Leaves - 1 bunch

Coriander Leaves - handful

Ginger - 1"

Garlic - 4 flakes

Salt - to taste

Mango Powder - 2 tsp

Chaat Masala - 1 tsp

Green Chilly - 1

Blend all ingredients together to a smooth paste. Empty in a container and refrigerate. You may substitute mango powder and chaat masala with lime juice.

Coconut Chutney

You Will Need

Grated Coconut - 1/2 cup Green Chillies - 1"

Ginger - 1/2 "

Salt

Asafoetida - 1/2 tsp

Mustard Seeds - 1 tsp

Urad Dal - 1/2 tsp

Chana Dal - 1/2 tsp

Curry Leaves - few

Oil - tbsp

Grind coconut, chillies, ginger, asafoetida, salt to a smooth fine paste adding water. Remve in a bowl. Heat oil add mustard seeds when it splutters add urad dal curry leaves and chana dal. Fry and add to the paste. Mix well and Serve

Kozhakattai (Steamed Rice Balls)

You Will Need - Serves 5-6

2 cups rice - soak in water overnight

1/2 cup - mixed dals/lentils (chana dal / urad dal / tuvar dal) soak in water separately overnight

Oil - 3 tbsp

2 red chillies

Asafoetida - 1/2 tsp

Mustard seeds - 1 tbsp

Urad Dal - 1 tsp

Chana Dal - 1 tsp

green chillies - 1 chopped finely

ginger - 1 " chopped finely

grated coconut - 4 tbsp (optional)

curry leaves - 2 strands

4 cups - water

salt

Grind rice to a rough paste. Grind dals to a smooth paste with red chillies and asafoetida. Keep aside.

Heat oil in a pan. Add mustard seeds, urad dal, chana dal, green chillies, ginger grated coconut, curry leaves. Mix Well. Add water when the water boil add the rice and dal paste. Keep stirring continuously till the mixture turns thick like a dough and leaves the sides. Turn off the gas.

Let to cool for a while then take water in a small bowl to dip ur finger tips and make rounds balls of the prepared mixture. Steam for 15 minutes. Serve with Coconut chutney / Sambhar.