Kid Friendly Recipes.

20-Minute Home Made Biscuits/Cookies.

Home-made Cookies.
Home-made Cookies.

This simple home made cookie or biscuit as I call it, is a slight variation from my fragrant Coffee Cookies. Many people do not like the aroma of coffee to be taken to cakes and biscuits….And of course, a coffee cookie cannot be served to the kids at large. I wanted to make some thing that is not too sweet and could be enjoyed n the evening as a snack with a cup of tea or coffee. My daughter S, loved it and so did many of my friends.

It`s one of those things that take 20 minutes flat to get done and rolled out…Oh yes, you heard me right…20 Mins…So the next time you need to whip up a quick snack for the evening for your kids and your hubby…think of my home made biscuits!!! One suggestion is to try any baking recipe in a small quantity say half a cup and then extend it to a larger amount. There could be differences in the dough, the power and wattage of the oven, the depth of the baking dish etc. Once you have benchmarked the proportions that worked for you, then you could start out to try larger quantities.

INGREDIENTS:

1/2 cup  All purpose flour.

2 tsp of butter.

1/4 cup of Powdered Sugar.

Pinch of Baking Powder.

10 numbers of crescent shaped cashew halves.

1/2 tsp Cardamom Powder

Pinch of saffron soaked in a tsp pf milk.

PREPARATION:

  • Measure out the baking powder and mix it in to the all purpose flour.
  • In a mixing bowl, cream the butter (which is preferably at room temperature) and the powdered sugar till it becomes a creamy crumble.
  • Add the flour, cardamom powder and the soaked saffron to the mixing bowl and make it in to a smooth thick dough. If you feel that the dough is too dry, add milk or water in spoons and try to incorporate the mixture.
  • Make in to small balls and flatten them and place them on a greased cookie sheet.
  • Decorate with a half cashew pressed on the face of the biscuit. Mark little patterns on it if you want.
Ready to be baked.
Ready to be baked.
  • Preheat the oven to 375 F and bake the biscuits for 12-13 minutes or until they turn golden brown.
  • Dont worry if they feel soft, they will harden as they cool.

NOTES:

  1. I have included the saffron as its aids the body in fighting fatigue and because of its therapeutic properties of strengthening the heart anf the nervous system. If  you find the flavour and aroma unacceptable, you could exclude that from the ingredients and just use the cardamom powder.
  2. You could later on also substitute the cardamom with real fruit extract like banana, cherry etc or with orange zest.



Rotis/ Parathas/ Flatbreads.

Paneer Onions and Herbs Rolls.

Freshly baked fragrant bread...
Freshly baked fragrant bread...

The art of Bread Making has been something of a dream for me. I always loved the smell of freshly baked break whenever I entered a bakery. There is something comforting in those aromas…Freshly baked bread, sweet fragrance of fruit cake baking in the oven, the stirring aroma of freshly brewed coffee, lemon zest and freshly squeezed lemon juice,  the scent of pouring rain on parched soil, the aroma of christmas pine, and the list goes on and on…

I always wanted to “bake my own bread’…If you dont mind my expression. Personalising the flavours in the bread brings forth a lot of options on the creativity…There are a variety of forms of bread – pretzels, dinner rolls, ciabatta, sourdough,croissants, bagels, buns and so on and so forth. There are delicate differences in each of them in taste, form, texture and usage. Today I was browsing through Aparna`s site at MyDiverseKitchen and came across the Paneer Dill Onion Rolls.  I rehashed it to exclude the Dill as many times the flavour of dill tends to overpower over the others. I substituted the recipe with Herbs De Provence and my home was almost fragrant like Pizza Hut!!!  There was a lot of basics that I need to learn like what was yeast, how it works and how does it help in the process of bread making. The original recipe had no  eggs, which suited me just fine.

The most important ingredient for bread making is yeast. The primary function of yeast is to supply carbon dioxide gas which inflates the dough during proof and the early stages of baking. Yeast works by consuming sugar and excreting carbon dioxide and alcohol as byproducts. In bread making, yeast has three major roles. Most of us are familiar with yeast’s leavening ability. But you may not be aware that fermentation helps to strengthen and develop gluten in dough and also contributes to incredible flavors in bread.

Yeast and Honey - Basic Ingredients for Bread Making.
Yeast and Honey - Basic Ingredients for Bread Making.

INGREDIENTS:

1 cup all purpose flour.

1 tsp clover honey.

1 cup whole wheat flour.

1 1/2 tsp dry active yeast.

1/2 cup warm milk.

1 onion chopped in to tiny pieces.

1/2 cup grated or crumbled panneer.

1 tsp of parsley and oregano.

1 tsp old fashioned oats or flax seed powder.

1/2 tsp salt.

PREPARATION:

  • Warm the milk in the microwave for 30-40 seconds and dissolve the yeast and honey in the milk. In about 4-5 minutes, it will begin to froth, and this shows that the yeast is still active.
  • In a mixing bowl, take the flours, and add onions, herbs, crumbled paneer, oats,salt and mix it in to a smooth elastic dough with the warmed milk.
  • If required add a little more water and make a smooth dough. Place the dough in an oiled bowl and keep it covered allow to rise till double in oil.
Allowing to rise...
Allowing to rise...
  • Remove the dough and place on a working surface. Gently deflate the dough and divide in to 6 balls. Roughly shape in to rolls and place on a  cookie sheet lined with parchment paper and allow to rise for about 20 minutes.
  • Preheat the oven to about 350 F and bake for 30 minutes or until the rolls are brown. Serve with a brushing of melted butter.
Sweets

“Indian Baklava” with coconut jaggery filling.

Indian Baklava
Indian Baklava

In my previous post on the lovely greek pastry Baklava, I had filled with the mixture of nuts. butter and honey and filled it in sheets of phyllo dough, plastered to each other with melted butter. The end result of course was golden colured baklavas, fragrant from the oven with the whole aroma of fresh nuts and honey. I still had the phyllo sheets and I did not want to waste them. They are extremely delicate and I wanted to try out the hybrid of steamed modhaka filling inside the baklava…This effort of mine did just that…took my experiences to a whole new level…Coconut and Jaggery, isnt that a winning combination???

INGREDIENTS:

6 sheets of phyllo dough

1/4 cup of dessicated coconut.

1/4 cup of jaggery

A pinch of cardamom powder.

2 spoons of melted butter.

PREPARATION:

  • In a kadai, add the coconut and jaggery together and stir well. As the jaggery melts, it forms a homogenous mass. This should approximately take around 5-6 minutes.
  • Make sure that it doesnt to get too solidified as this would spoil the chewiness of the end product.  Cover and set aside.
  • Melt around 2 tsp of butter.  Take the phyllo dough very carefully as they are extremely thin.Use a dry working surface and spread out one sheet of the dough. Slowly brush this sheet with butter and place the second sheet on the face of the first and lightly press it so they stick together.
  • Repeat with brushing the melted butter on the second phyllo dough and slowly place the third sheet on the second. Care should be taken while working with phyllo dough as they tear very easily. Continue until all the 6 sheets are pressed and stacked  firmly on one another.
  • Alternatively, you could use Pam Butter Spray, to spray on the sheets so that each of the sheet sticks to the one below it.

Baklavas filled with coconut jaggery filling.
Baklavas filled with coconut jaggery filling.

  • Cut the sheets in to 16 equal rectangles. Take one rectangle and place a spoon of the coconut jaggery filling, and close it, like you would do a veggie puff. Make sure to seal the edges also with melted butter or butter spray. Make sure that the filling does not creep out as this would burn easily in the oven and the final taste would not be one that you had bargained for.
  • Preheat the oven to 350 F and place the filled baklava pastries on to the cookie sheet.

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  • Bake for 13-15 mins depepnding on the power of the oven until they are a lovely golden colour
  • Serve warm with drizzled honey. This would typically make 16 baklavas!!!


Easy LunchBox Series. · No Need of Onions!!! · Snacks & Tiffin Items

Delicious Sabudana Khichdi (Sago cooked to perfection flavoured with chilli-peanut powder.)

Delicious Sabudana Khichdi
Delicious Sabudana Khichdi

The first time ever that I ever had Sabudana Khichdi, was when my good friend L, made it. I was so completely love with the dish…She makes it so delectable taking time to soak it to a particular consistency, sauteing it in spices, with little pieces of potatoes peeking here and there and flavours it with a flourish with roasted ground powder of red chilli and peanuts. It was unimaginably delicious…The next time around, whenever she would make it, she would reserve a small portion for me, to partake and enjoy. Sabudana Khichdi is a pretty tricky proposition …It matters how you soak the sabudana and one should not soak for too long, or in too much water that all you get is starchy mush, or on the other hand, a little less water and it would roll off like balls of mercury away from  your palm.

Here I am posting my tried and tested method of making this amazing khichdi. It`s almost comfort food for me now. On a cold night, we would love to snuggle up to watch a great movie, eating cups of steaming  hot khichdi….

INGREDIENTS:

1 pound of Sabudana.

1 cup of raw peanuts.

5-6 red chillis

3 Medium potatoes cut in to big cubes.

2 spoons of jeera.

5 green chillis slit vertically

Curry Leaves

Salt to taste.

A pinch of turmeric.

PREPARATION:

  • Depending on the time you have to prepare, first toss the sabudana in to a collander and wash it under the tap. Allow it to drain but keep the collander closed so that the moisture is retained. If you feel that the sabudana is getting too dry, go ahead and sprinkle a few drops pf water so it stays moist. Keep it this way for 3 hours at least.  Just before cooking add 1 1/2 spoons of salt to the sabudana as it soaks up the salt really well.
  • Pop the cubed potatoes with a sprinkle of salt, in to a microwave safe glass bowl and cook it with water for 5 mins. Drain all the water after its cooked and let it stay. It will finish cooking in the khichdi.
  • Take a dry kadai and dry roast the peanuts first and then add the red chillis. Keep the flame on medium low and roast so that this unhurried method, enhances the flavour of the peanuts.
  • Grind the roasted peanuts and red chillis together to a near fine powder in a mixer and store it in a container sealed with cling film. This forms the sole “masala” for the khichdi. Make this powder ahead, so it can be used whenever you want to make this khichdi.
  • In a kadai, add a spoon of ghee and a spoon of oil and when it begins to smoke, toss the jeera, slit green chillis and the curry leaves.
Spluttering Jeera and Chillis...
Spluttering Jeera and Chillis...
  • In a few minutes, toss in the cooked potatoes which already has the salt in it and a pinch of turmeric. Saute it for a couple of minutes before adding the sabudana.
  • At this stage its important that the gas stays at medium low. The sabudana needs to cook in a uniform flame, in steam. So try to use a vessel thats not too high. Keep stirring every 4 minutes or so and keep covered.
  • Take care that the sabudana doesnt form clumps. Use a wodden spatula and keep seperating and stirring them every once in a while. At any point if you feel that the khichdi looks dry sprinkle a few drops of water.
  • It should take approximately 20 minutes to slow cook in steam. Now add 4-5 spoons of the  peanut-chilli powder. If you feel that its too dry, add a spoon of ghee as this enhances the overall flavour.
  • Garnish with chopped cilantro and a spoon of coconut. Squeeze fresh lemon juice  as garnish.
  • Keep closed until its time to serve. Best eaten HOT!!!

NOTES:

  1. Sabudana is something that is not at all standardised  in its performance, in my opinion. Every brand reacts ever so differently.
  2. My opinion would be to try this whole thing in a quantity of say 1/2 cup.  The spices are also completely left to the individual`s opinion. Try it once and then you can benchmark the spice and salt levels that work for you.

Bon Appetit!!!

Easy LunchBox Series. · Kid Friendly Recipes. · Snacks & Tiffin Items

Colourful Heart Sandwiches – Quick & Tasty.

Colourful Heart Shaped Sandwiches.
Colourful Heart Shaped Sandwiches.

As always I am looking for newer and more innovative methods to present the same food to my daughter to spruce it up to make it look a lot more colourful and lively. There are certain food items where she also helps me making it, so there is that additional excitement, that her labour has gone into it too. I also believe that the physical presentation and appeal are quite important in itself . So I try to make the maximum use of colors to play with one another, keeping in mind not to alter the original intended taste and yet to see If I could use many items.

Yesterday we had this surprise bday party for my friend A, with the Valentine theme, and we had to decide what to chip in for starters. I offered to make these Colourful Heart Sandwiches as they are easy, fast, colourful and of course go with the theme. I had picked these lovely heart shaped cutter from Dierbergs yesterday …so I wanted to put them to use. The method is pretty much the same, only I dressed it up with half a cheddar cheese topping for the kids and pepper jacks for the adults…Here`s how..

INGREDIENTS:

2 Medium sized Potatoes.

1 Juicy Carrot.

1/4 cup of Peas.

1/2 spoon Dhania Powder.

A pinch of garam masala powder.

1 tsp salt.

Somph or Fennel Seeds to season.

Chopped Corriander.

1 loaf of White Bread / Sandwich Bread sliced.

Slices of Cheddar Cheese and Pepper Jack Cheese sliced in to triangles.

Ketchup.

PREPARATION:

It`s ok to make this filling a day ahead, If you are planning a small party or your kid`s sfriends come over for a snack, or even for a picnic.

  • Cook with minimal water, potatoes and carrots in the cooker with a little bit of salt. Chop the veggies roughly so they cook easily.
  • Take them out when cool, and roughly mash them.
  • In a kadai, add a spoon of oil and when smoking, add somph/fennel , chopped onions (optional) mashed veggies, peas, dhania powder, garam masala, turmeric, and salt.
  • Stir it all in and after 5 mins switch off the stove.
  • Garnish with chopped cilantro and keep your filling ready.
  • When it`s time to serve the sandwiches, use the cutter and cut out cute hearts from the bread slices. Save the corners as this can make you delicious bread crumbs for cutlets etc.
  • Lightly toast the bread hearts on a tava and arrange them on a serving platter.

    Heart Shaped Cutter.
    Heart Shaped Cutter.
  • Squeeze a little ketchup on the top side of the bread hearts and spread them lightly so that the filling sticks on them.
  • Use a spoon and scoop a small serving of the filling on the bread hearts and spread them.
  • Top them with a triangular slice of Cheddar cheese.
  • Continue  and complete all the slices with this arrangement.
  • Pop the entire plate in the microwave for 30 seconds. This slightly melts the cheese triangles and makes a little pocket for the filling, so it stays in to the cheese pocket.
  • Decorate with a squeeze of ketchup over the cheese so you get a pretty colour and flavour!!!
  • Watch your kids  enjoy the colorful sandwiches.

HINT:

This is easily a quick fix snack for a potluck or as a starter. Use any filling that is left over in your pantry.

Also a snack that can be easily whipped up for unexpected guests.

This is my second entry to Srivalli`s Kids Delight Event happening at Spice Your Life.

Cakes / Pastries / Cookies/ Bread/Muffins.

Crunchy Coffee Cookies…..

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There is nothing in this world that`s more comforting to me than curling up on my couch,and sipping my morning cuppa. It`s a moment of complete contentment..where the world stops still, and there`s nothing more eveident to me, other than the aroma of my “Madras Style Decoction Coffee”. My husband is a complete coffe lover and would love to have coffe, in the morning, before, after, and in between his meals too!!!   Mornings are not the same without them…In summers, we love to have our coffee outdoors n the patio, enjoying the cool breeze, watching the rising sun, birds flying unhurriedly, trees swinging softly in the breeze – It`s a reminder of another day that I am here in the world!!!

Taking coffee to cookies – well, thats something that I`ve always wanted to do…I had the original recipe of the eggless crisp  cookie  that I had stumbled upon by mistake when I was trying an eggless cake . So me thought – why not try this with coffee??? And here goes my experiment.

INGREDIENTS:

1/2 cup All Purpose Flour .

2-3  Tbsp Butter.

1/4 cup powdered sugar.

3 spoons of  Instant Coffee Powder. ( I used Great Value Arrabica Coffee Powder).

A pinch of baking soda.

A pinch of cinnamon powder. (Optional as many people don`t like the smell of cinnamon to overpower the flavour and aroma of pure coffee. Thats quite understandable though!!!)

PREPARATION:

  • Mix in the dry ingredients first – the all purpose flour, baking soda and the three spoons of coffee powder and set is aside.
  • Preheat the oven to 350F.
  • In a mixing bowl, firstly add the the butter which has to be at room temperature. Room temperature butter is always a sure shot winner. Else if the cookie making was not preplanned, slightly warm the butter in the microwave for just about 20 seconds.
  • To the butter, add the powdered sugar and cream it well. Use your hands if you dont have a hand blender. You will see that the sugar and butter create a creamy mixture.
  • To this creamy mixture, add the dry ingredients and knead well till you get a smooth ball. If you feel that the butter is not enough, add a wee bit of water to incorporate it all together.
  • Make little balls of around 1 inch only as they grow a lot in size  inside the oven. Flatten the balls in your palm and place them in a parchment paper lined cookie tray. Place them at least 2 inches apart to allow the balls to grow in size as they bake.

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  • You could press in a little almond sliver or half a cashew.
  • Bake @ 350 F for 12-13 minutes depending on the power of the oven. This would approximately make 20 cookies.
  • Cool and eat crisp with steaming cups of coffee or tea…

dsc00239

No Need of Onions!!! · Side Dishes for Rotis/Dosas/ Naan.

20 Minutes Tangy Tomato Gravy – Homestyle??? Nah.. Amma style!!!

As a child, I hated the very thought of idlis…I always argued with Amma “It`s just batter ma, it has no taste”…How can people ever say “great Idlis”??? And she would wordless pass on this tomato gravy to me, and I would gulp down the hot idlis soaked lavishly with the gravy. The next day when she would make crisp dosas, I would submerge them in this gravy and some times amma would wonder whether it was tomato gravy to eat as a side with dosa or the other way round???

I am guessing that this is a recipe that has been passed on to my amma from her mom…Nobody knows exactly…This is a very versatile gravy cum chutney – This could be a side for idlis and dosas as the tanginess really sweeps you off your senses..It`s also an excellent side for hot Venn Pongal or steaming Gujarati Khichdi. It can also double up as a side for rotis for dinner!!! I always make a lot and put away half in to the fridge for another day so  I can toss it out and use it for chappati or parathas and my husband will never even know!!!

It just uses 5 ingredients and is pretty simple. The original recipe does not use onions so there`s no sweat on days when you need to avoid them!!!

INGREDIENTS:

To roast in oil...
To roast in oil...

5 Medium sized tomatoes chopped.

4 dried red chillis.

3 spoons of urad dhal.

1/3 cup of coconut.

A cup pf water.

A pinch of turmeric

Mustard and curry leaves to season and salt to taste.

PREPARATION:

  • In a kadai, add a spoon of oil and roast the urad dhal and red chillis till the dal turns brown. Make sure that the flame is on medium low and the roasting is slow as this enhances taste.
  • Grind this with the coconut and a little water and make a smooth paste. Set aside for later.
  • In the same kadai, add a spoon more of oil, and when it begins to smoke, add mustard, curry leaves and immediately the tomatoes.
  • Stir in a pinch of turmeric and hing and the requisite salt. At this point pour in the one cup pf water and allow to boil.
Bubbling and boiling....
Bubbling and boiling....
  • After 10 minutes add the ground paste and adequate water to make it in to a pouring consistency.
  • Switch off when it comes to a boil and serve Hot with Venn Pongal , Gujarati Khichdi or Idli / Dosa garnished with chopped cilantro.

Off goes this entry to FCI Orange which is the brainchild of Harini of Sunshinemomblogs and hosted by Aparna of MydiverseKitchens.


NOTE:

  1. You can grind the roasted ingredients with a spoon of coconut milk to get added richness.
  2. You could also try this version with onions for an extremely filling side dish.
Italian Cuisine.

Penne Pasta & Roasted Vegetables in Quick White Sauce.

Penne Pasta with veggies in white sauce.
Penne Pasta with veggies in white sauce.

My forays in to italian cooking are definitely inspired by Giada Laurentis of foodtv fame, but I have my own methods and madness of cooking up a storm here. I always like to start with a lot of veggies as I am always looking at ways to compensate the body`s requirement of fibre, iron etc, that might not form a part of our regular south indian cooking. I dont have a fixed recipe in the mind when I begin, but some how as I chop the vegetables, somewhere in the back of my mind, there are instructions and my hands fluidly follow them…

Today I knew that hubby dear would come home ravenous, and I need to give him a filling dinner with a lot of vegetables. I looked at the vegetables that I had to start my pasta…Yes I did have the Whole Wheat Penne, as I had already tried the angel hair pasta the last time and well, in my opinion penne is a lot more easier to pick wth a fork!!! I would have appreciated butternut squash or my all time favourite – zucchinni, but I had to make do with what I had…Onions, carrots, peppers and hey I had some fresh mushrooms. I still had some leftover Italian flat leaf parsley from two weeks back, which I had saved in a ziploc, rolled tightly in a soft fresh tissue towel. I also felt like using cilantro today, although I knew that was distinctly “Not Italian”!!!

The instructions would definitely “seem” a little winding and long, but its definitely a quick dish to make, once you get a hang of things.Don`t worry about the ingredients – You could make do, even if you have one or two of them missing.

INGREDIENTS:

1 pound of Whole Wheat Pasta. ( I used the one with the extra fibredsc002161

1 Onion sliced thin and long.

1 green pepper sliced.

1 carrot sliced thin and long.

12-13 Mushrooms sliced.

Small Bunch of Itlain Parsleychopped. (Optionally use dried parsley)

3 spoons of Part Skim Ricotta Cheese.

2 spoons of Part Skim Cream Cheese.

1 spoon of Light Sour Cream.

1 spoon of dried basil.

1 spoon of dried oregano.

A pinch of nutmeg.

Salt & Pepper.

1 spoon of butter.

Mozzarella Cheese to top.

PREPARATION:

  • Saute the vegetables and mushroom very lightly for 2 mins in a spoon of butter. This enhances the flavour of the vegetables and the mushroom.  This step is optional and can be omitted.
  • Line a baking sheet with oil spray and add all the sliced veggies and mushrooms. Sprinkle salt and pepper sufficiently and some of the chopped parsley and dried basil.
Veggied with parsley, basil and pepper ready to get roasted.
Veggies with parsley, basil and pepper ready to get roasted.
  • Preheat the oven to 375F and pop it in to the oven to roast for ten  minutes or until the veggies are roasted and soft. Pull out and keep aside.
  • In a wide mouthed container add enough water to allow the pasta to drown and cook for 12 mins or according to the instruction on the pasta container, along with  1 spoon of salt.
  • When its cooked almost 70% drain out the pasta and save one cup of the pasta water.
  • In a cup mix the ricotta cheese, cream cheese and sour cream and add some chopped cilantro and chopped parsley.
  • Into the baking dish containing the roasted veggies, add the hot pasta, dried basil, dried oregano and a pinch of nutmeg  and the cheese mixture.
  • Mix well so the cheese will slowly melt in the heat of the pasta. If you find that its too dry, add 1/2 cup of pasta water and mix the vegetables, the pasta and the cheese sauce.
  • Add more salt or pepper if you deem it necessary.
Mozzarella Cheese sprinkled over the pasta before baking.
Mozzarella Cheese sprinkled over the pasta before baking.
  • Sprinkle part skim grated mozzarella cheese over the pasta and pop it again in the oven covered with a foil sheet  for about 1o minutes at 350F.
  • Bake for another 5 minutes with the foil removed.
  • Serve simmering Hot pasta to your family and enjoy the fragrance of the cheese sauce, herbs and veggies.
Poriyals / Kootu Varieties.

Amma`s simple Alu Fry.

Simple Alu Fry.
Simple Alu Fry.

As I have already mentioned in my previous posts, every sunday afternoon lunches are slow and lazy and filling. D and me would devour the amazing vengaya vethakuzhambu and alu fry made by amma and lounge on the chair and try to solve the Express Sunday Crossword and the Jumble. I always remember such sunday afternoons with relish as those were the days…as a student, eating food cooked by amma, studying, watching some tv, reading books ad magazines, and sleep happily in the nights. Now, as a mother, I realise what a pleasure it is, to stay young and enjoy the thrills and innocence of childhood. Yesterday I was reminded of amma, and so I decided to treat my husband with the same menu. It`s very simple and easy, but very delicious and tasty.

INGREDIENTS:

5 Medium Potatoes.

1 spoon of salt

1 spoon of red chilli powder.

1 spoon of flax powder.

1/2 spoon of dhania powder.

Hing

Turmeric.

3 spoons of oil.

Seasoning:

Mustard, Urad Dhal and Curry Leaves.

PREPARATION:

  • Remove the skin from the potatoes and chop them in to really fine pieces, dropping them in a vessel with water. This prevents them from blackening and cutting  them fine, helps it to cook faster and consume much less oil.
  • Drain all the water and pop it in to the microwave for a good 4 minutes.
  • Take a heavy bottomed kadai and add 3 spoons of oil. When it starts to smoke, add mustard, urad dhal , curry leaves and a dash of hing before adding the chopped potatoes.
  • Sprinkle more hing, salt, red chilli powder and dhania powder and incorporate them in to the potatoes.
  • Allow to cook and roast well and stir in  intermittently if you feel that the potaotes are sticking to the bottom.  You could spray a little oil, if you feel that the alu is getting too dry.
  • After about 25 minutes of roasting well, switch off the stove.
  • Garnish with chopped cilantro and serve with Vengaya Vethakuzhambu or VethaKuzhambu. Alternatively is an excellent option for filling bread to make sandwiches or to go with rotis and phulkas.