Baby Potato Fry

Ingredients:
Baby Potatoes - 12-13
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Kashmiri Chilly powder - 3/4 tsp
Chilly powder - 1/4 tsp
Garam Masala powder - 1 tsp
Lime juice - 1 tsp
Curry Leaves - Little
Coriander Leaves - Little
Dry Red Chilly - 1
Mustard seeds - 1 tsp
Salt, Water, Oil - As reqd

Method:

• Boil the potatoes and peel skin and set aside.
• Heat oil in pan and add mustard seeds.
• Add in chilly, curry leaves.
• Cook in low flame.
• Add in spice powders and salt and mix well.
• Don't burn it.
• Add in baby potatoes and toss well.
• Fry for min 6-7 mins.
• Add lime juice and mix well.
• Garnish with coriander leaves and serve hot.

Poricha Parotta

Ingredients:

Maida - 4 cups
Sugar - 1 tsp
Salt, Water, Oil - As reqd

Method:

• In a bowl add maida, salt and sugar.
• Mix this well.
• Add water little by little and make a dough.
• Grease it with oil and set asdie for 30 mins.
• Then take small ball and sprinkle flour.
• Roll it thin and apply oil.
• Fan fold and roll it and set aside.
• Heat oil in pan in low flame.
• Roll the fanfold dough to small circle.
• Heat tawa and place the dough.
• Flip and cook for a min.
• Add this to hot oil in tawa and fry it.
• Serve the poricha parotta with gravy of your choice.

Beetroot Vadai

Ingredients:

Channa dal - 1 1/4 Cup
Dry red chilly - 5
Fennel seeds - 1 tsp
Curry Leaves - Little(fine chop)
Small Onion - 15-20 (fine chop)
Beetroot - 1 (grate)
Salt - Little

Method:

• Soak dal,chilly and fennel seeds for 2 hours.
• Grate the beetroot (small) and blend it in pulse mode and set aside.
• Drain water and add salt and blend coarsely.
• Add onions and curry leaves and mix well.
• Add in beetroot (like 3/4 cup) and mix well.
• Add a tsp of ghee and mix well.
• Heat oil in pan to fry these.
• Make vada shapes and fry them in low flame.

Onion Chutney #1

Ingredients:

Onion - 2
Dry Red Chilly - 3
Kashmiri Chilly powder - 1 tsp
Coconut - 2 tbsp
Jaggery - 1 tsp
Tamrind - small piece
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Dry Red Chilly - 1
Curry Leaves - a prig
Salt, Water, Oil  - As reqd

Method:

• In a blender add diced onions and chilly.
• Add in chilly powder, coconut and jaggery.
• Add in salt, tamrind.
• Add water and blend this to a fine paste.
• Don't add more than 1/2 cup of water.
• Heat oil in pan and add urad dal.
• Cook in low flame.
• Add in mustard seeds and cumin seeds.
• Break and add chilly and curry leaves.
• Saute for few seconds and add to chutney.
• Goes good with idly/dosa.

Watermelon Cupcakes

Ingredients:

Wheat flour - 30 g
All purpose flour - 90 g
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Buttermilk - 50 ml (mix water to curd)
Watermelon pulp - 50 ml
Sugar - 1/4 cup
Oil - 2 tbsp
Glazed Cherry - 1 tbsp


Method:

• Heat a pan and add in chopped watermelon pieces.
• Cook in low flame for 5-6 mins till water evaporates.
• Let it cool and blend this and set aside.
• In a bowl add in buttermilk, sugar and mix well.
• Add in watermelon pulp and whisk well.
• Add little esc to this and whisk it.
• Now add flour, baking powder and baking soda.
• Mix well.
• Add in oil and mix well.
• Pour the batter in lined muffin tray.
• Top it with chopped cherries.
• Bake this in a preheated oven (OTG) at 180°C for 28-32 mins.
• Yields 6 cupcakes.
• Each weighed app 45 g.

Note:

• To get pink color, you can add little beetroot water.
• If batter is too thick add watermelon juice little.