POTATO FRY

POTATO FRY
For this week Let's check out our all time favourite recipe       POTATO FRY. Its very simple and easy to make.
Ingredients :
Potato - 1/2 kg
Onion (chopped ) - 1
Tomato (chopped) -  1
Chili Powder - 2 tsp
Oil - 3 tbs
Coriander Leaves (chopped)
Salt to taste
Method :
1) Cut the potatoes into 4 pieces. And boil it in water.
2) Peel and gently smash the potatoes.
3) Add the chili powder and salt to the smashed potatoes. Keep it aside.
4) Heat the kadai with oil and saute the onion to brown. Then add the chopped tomato and fry it.
5) Gently add the smashed potatoes and fry in low flame for 15 to 20 mins.
6) Fry until the potatoes get roasted and brown and crisp.
Tastes best with sambar and curd rice.

PULIYODARAI/TAMARIND RICE

PULIYODARAI/TAMARIND RICE:
Puliodarai is  one of our famous south Indian dish .It is very special in our homes . The speciality of Puliodarai is it can made as paste and stored in refg. It has its own place in temples as it is main prasatam. Now lets check out the method.
INGREDIENTS
Gingelly oil- 100ml
Mustard-1 tsp
Bengal gram dal-1tsp
Black gram dal-1tsp
Red chili-4
Asofeta pow-1 pinch
Turemric powder-1/2 tsp
Tamrind juice extracted from 1 big lemon size
Salt-1/2 tsp
Groundnut-1 hand full
Curry leaves-little

INGREDIENTS TO POWDER
Redchili-4
Fenugreek seeds-1tsp

METHOD
1)In a low heat fry red chili and fenugreek seeds in a kadai.
And grind this as powder in a mixie.
2)Heat oil in a kadai.
3)Then one by one add  asof, mustard, bengal gram, black gram.
4) Finally add the dried red chilis (cut into 2 pieces)
5)Now add the extracted tamarind juice with salt and turmeric powder and make it as a gravy.
6)Pour the gravy into kadai let it boil for 10 to 15 mins.
7)Finally  add groundnut and curry leaves and also the grinded  powder and stir well.
8) Now the aromatic thanjai pulliogare paste is ready.
9)Add the paste to the fully boiled rice.(3-big cups)
10)Mix the paste  with the cooked rice with spatula.
Now the  spicy pulliogare is ready to eat. Goes well with chutney or Papad.

PARUPPU URUNDAI KUZHAMBU

           Bored of your regular food. Need something spicy and different for your Lunch. Here we go with this traditional kuzhambu which needs little efforts.
           Lets see the preparation for this Kuzhambu as two parted recipes. Recipe for the Urundai and Kuzhambu.  

URUNDAI
INGREDIENTS :
Toor Dal - 1 cup
Cocount -1/2 cup grated
Chili powder -1 tsp
Asofoetida -1 pinch
Garlic- 4 cloves choppped
Onion-1chopped
Salt to taste
Coriander and mint leaves
 METHOD :
1) Soak Toor Dal for 1 hour and drain the water completely.
2) Grind the dal to a semi coarse mix.
3) Add all the other ingredients to this mixture. Make them as small size balls. To make these balls you can get help from your children.
4) Steam the balls in an idli cooker for 10 min and now the urundai is ready.

KUZHAMBU
INGREDIENTS:
Ginger Garlic paste-1/2 tsp
Clove and cinnamon- 2 small pieces.
Turmeric powder-1 pinch
Chili powder -2 tsp
Onion -1 (Finely Chopped)
Tamarind juice -1 small cup
Oil -2 tsp
Salt to taste
Coconut grinded with few fennel (sombu)- 1 cup                      
METHOD :
1) Heat oil in a kadai and add clove and cinnamon.
2) Fry ginger garlic paste and onion.
3) Add turmeric chilli powder to the  tamerand juice with salt & coc gravy.
4) Until the chili smell goes leave it to boil for 15 mins.With some more water.
5) In low heat, Add the urundais one by one.
6) Let it boil for 5 min and add some curry leaves. Now the spicy Urundaai Kuzhambu is ready.