Recipe 19: Baby Potato Fry

Requirements:

Baby Potato-100gms Onion-1/4cup, chopped Tomato paste-1sp, Tumeric Powder-1/4tsp, Chilli powder-1tp, Hing-a pinch, Garlic-4 pods(minced), Garam masala-1/4tsp, Salt to taste

Seasonings: Mustard seed-1/4tsp, Urad dal-1/4tsp, Curry leaves-1spring

Procedure:

• Cut the baby potatoes into half and boil with little salt and water.Keep aside.
• In a frying pan heat oil and do the seasoning for a minute. Then add chopped onions and fry until brown in color.
• Add turmeric powder,chili powder,hing,minced garlic and garam masala and fry for few seconds.
• Once the raw smell of the masala gone, add tomato paste and stir until it mix with the masalas.
• Add boiled potatoes and mix well for 2 minute. Hot and spicy potatoes are ready to serve.
• Good with roti and rice.

Recipe 18: Tomato Chutney Dry

This is an easy method of making chutney without any garam masala. You can keep it for a week.

Requirements:

Tomato Puree-1cup, Onion-1/2cup(Chopped), Turmeric Powder-1/4tsp, Chili powder-1tsp(as per your taste you can add more), Hing-a pinch, Salt to taste.

For Seasoning: Oil-50ml, Mustard seed-1/4tsp, Urad dal-1/4tsp, curry leaves-1spring

Procedure:

• Heat 25ml oil in frying pan. When heated add the seasonings one by one. Fry it for a minute.
• Add chopped onions and fry it until golden brown. While frying the onions add turmeric powder, chili powder, hing and remaining oil.
• Once the raw smell gone, add tomato puree and salt. Cover and cook it for 10 minutes.
• Stir continuously until the moisture disappears and the oil separates from the tomato mixture.
• Serve hot with chappati, Idly, Dosa or rice.
• You can keep in a air tight box for a week in refrigerator.