These mashed potatoes can be used as stuffing for grilled sandwiches, aloo parathas, samosas, masala dosas etc. or just to be eaten with chapattis or dal rice. The mashed potatoes can be made more interesting by adding green peas or capsicum cut into tiny pieces. A more wet and gravy version of the same can be made by adding in tomatoes. A basic but an all purpose recipe.
- Medium sized potatoes : 4
- Green chillies: 3
- Turmeric Powder
- Coriander Powder: 1/2 tsp
- Asafoetida powder(optional)
- Mustard seeds: 1/2 tsp
- Lime Juice: 1 tsp (more if required)
- Coriander leaves
- Pressure cook the potatoes
- Allow the potatoes to cool down and remove the skin
- Mash the potatoes
- Finely chop the green chillies and coriander leaves
- Heat 2tbsp of oil in a thick bottom vessel
- Add the mustard seed and allow them to crackle
- Reduce the flame to low
- Add the a pinch of turmeric powder, a pinch of asfatoedia powder and coriander powder
- Toss in the chopped green chillies and stir
- Add the mashed potatoes and mix
- Sprinkle the chopped coriander and mix
- Add salt to taste
- Mix the potatoes thoroughly
- Turn off the flame
- Sprinkle the lime juice and mix the potatoes
- Red chilli powder can be used instead of green chillies. Using red chillies give the potatoes a red color and looks good as samosa and aloo paratha stuffing.
- While using the green chillies along with the turmeric powder give the potatoes a yellow color which goes well in masala dosas or grilled sandwiches.
- For a more wet and gravy version of the mashed potatoes, add two chopped tomatoes right after adding the mustard seeds
Tomato dal is one of the most easiest dal that can be made and a must on the easy cook list. Tomato dal or tomato pappu is a regular in household cooking, canteens etc. The dal goes well with rice and chapatis. A good addition if your going for the roti-dal-sabzi (chapati-dal-veggie) combo or if you want it with hot rice and vegetable fry or papads. Ginger-garlic paste is added to the dal. If you wish to avoid ginger-garlic paste use asafoetida powder. This give a nice aroma to the dal.
The ingredients are basic Indian cooking ingredients. The tomatoes give a nice flavor to the dal. Tamarind juice gives the dal the tangy punch. The mustard seeds, cumin seeds and curry leaves tadka/tempering gives a lovely aroma to the dal. Add few drops of ghee to the dal and it is heaven.
Dal, tomatoes cooked together with turmeric, red chilli powder and ginger-garlic paste.
Tamarind soaked in warm water to get tamarind juice
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It was in Ooty where I saw the streets lined with shops having boards reading “Home Made Chocolate”. There were tons of varieties and each shop had a different taste. Yes I “invested”a lot of time in sampling the chocolates. There were the standard varieties: Milk chocolates, Dark chocolates, White Chocolates, Almonds etc. There were some interesting ones too like Mint, Mango and Butter scotch. While Ooty home made chocolates are famous, there is even a shop in Bangalore called “Ooty chocolate”, I am trying a home made chocolate recipe. Now this is my mother’s recipe and like all her recipe this one too easy to make and tastes amazing. This barfi last for a few days and lasts longer in air tight containers.
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Ridge gourd is not often used in cooking, but when you do it is delicious. Also know as Luffa, Dodka, Beerakaya and Chinese Okra. Once you peel the skin you are left with a softer vegetable. I like to cut out a tiny piece and taste each gourd before cooking. Sometimes it is bitter and using a bitter gourd ruins the curry. So I always do a taste test before cooking. I also use the entire vegetable, seeds included. Tomatoes give the juice for cooking and also provide the color. Tiny pieces of potatoes can be added to the gourd. Curry and coriander leaves give the flavor kick to the vegetables.
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A classic Indian fry. The addition of coconut powder gives the cabbage a richness and the mustard seeds and curry leaves induce a beautiful flavor. The fry is usually a part of most South Indian meals as it goes well with rice or chapatis.
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Spicy tomato rice is an interpretation of the bagara rice. Spices like cinnamon and bay leaf induce some very lovely flavors. The tomatoes give enhance the taste and along with the red chilli powder gives the red color. The rice can be cooked on low flame or pressure cooked or in the microwave. I like to cook the rice with a lid on while cooking on low flame or in the microwave, this keeps in all the flavors and smell of the spices. To make this more interesting and colorful I like to add fresh green peas or small pieces of potatoes or small chunks of soya or all of the above. A side for this dish are curd raita. So cook some rice whip up some raita and dig in….
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Alright my pure vegetarian friends here is some thing for you. A basic recipe for the egg-less cake. You can customize this by including nuts and dry fruits of your choice. Add couple of teaspoons of cocoa powder and you have a chocolate flavored cake. You can further customize the cake by applying a layer of icing on the cake. The cake is easy to make. No fancy ingredients. Its just a mix, pour and bake cake. Something that should be on you easy-cook list.
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The terms and conditions of my Sunday breakfast are as follows:
- Easy to make
- Healthy(as you can see its not on top of my list).
French toast is one the items fulfilling all the conditions. Traditionally it is eaten with syrup or honey. I am not a big fan of sweet breakfasts. So here is my simple and spicy version of a classic breakfast item.
Using whole wheat bread instead of regular bread gives an entirely different taste and is also healthy.
Some times I like to toss in the seasoning and chilli flakes which you get in packets along with you pizza
Once the pan is heated reduce the flame and toast the bread slices evenly on both sides
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On a lazy Sunday morning or after a long day at the office this is my all time emergency dish. Easy to make, tasty and goes with pretty much everything bread, chapatis, rice. Make a sandwich, roll it in a chapati or mix with rice as egg rice. Dig in….
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- Chop the onions finely
- Cut the potatoes and drumsticks into medium sized pieces
- Add oil in a wok and fry the onions
- Add 1/2tsp of ginger-garlic paste to the onions
- Add a ¼ tsp of turmeric powder and 1tsp of chili powder
- Add the potatoes and drumstick pieces fry
- Add 2 tbs coconut powder
- Add salt and allow the vegetables to fry for about a minute then add some water
- Add 1tbs of tamarind juice for the tangy flavor(If the tamarind juice is not available the take some tamarind and soak it some hot water for a minute and squeeze it to get the juice )
- Cook till the vegetables are done
- Serve with rice or chapatis(Indian bread)
Brinjal can be added with the vegetables or can be used to replace the drumsticks
To get the tangy flavor a piece of raw mango can be used instead of the tamarind juice)
A very common veggie fry in India especially in the South. The fry is easy to make all you have to do is add the spices into the hot oil and add in the raw banana pieces. If you are starting out in Indian cooking or cooking in general then this is a good addition to your cook list.
Once you peal the skin of the raw banana it quickly blackens on exposure to air. So keep a bowl of water ready. Peal the banana cut it into pieces and put it in the bowl of water.
The spices used for the fry are pretty standard. But a dash of Asafotedia gives it a beautiful aroma and the South Indian flavor. Ginger garlic paste can also be added while heating the oil. Be careful as it might splash in the hot oil. If you want it to be sattvic then go for asafotedia.
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