Batata Song (4 servings)

Parboiled and diced potatoes 1/2 kg

Finely diced onion 1 big

Tamarind  3 scales

Dried red chilies  3

Coriander powder 1/2 tsp or 1 tsp coriander seeds

Turmeric powder 1/2 tsp

Salt  2/3 tsp

Cumin seeds 1/2 tsp

2 tsp cooking oil

Coriander leaves for garnishing 1 tsp

Soak the tamarind in warm water for 5 min and along with soak the chilies and coriander seeds.  Make a fine paste of the same in a blender.

Heat oil in a wok and let the cumin seeds cackle. Add the  diced onions and saute till translucent. Add the  blend paste and a little water and stir till the raw smell is gone. Add salt and just enough water to get a paste-like texture.

Add the diced potatoes and stir gently till the gravy thickens and coats the potatoes.

Remove from fire and garnish with coriander leaves.

Goes well with rice or chapathis.

Aloo Paliya (4 servings)

Goes well with puris or chapathis

Boiled potatos 1/2 kg

2 large onions

2 tsp grated ginger or 1 tsp ginger paste

2 green chilies (slit)

2 large tomatos cut finely

3 tsp finely cut coriander leaves

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp jeera powder

1 tsp jeera seeds (cumin)

11/4 tsp salt

11/2 tbsp oil

Peel the boiled potatos and crumble them to give coarse pieces.

Heat oil in a pan and add the cumin seeds. When they start spluttering, add the finely cut onion and saute. When the color starts changing, add the chilies and ginger and saute again for a minute or so. Add the masala ingredients: turmeric powder, jeera powder, dhania powder, chili powder and mix well.

Add the tomatos and salt and saute till the tomatos are cooked. Add a little water (1/2 cup) to the mix and add the  mashed potato and stir well.Allow to cook for five minutes on low flame and garnish with coriander leaves.

Vazhaika Podi (3 servings)

Raw bananas 3

Tamarind 2 scales

Red chilies 3 or 4

Urad dal  2 tsp

Cocnut 3 tsp

Curry leaves 3 sprigs

Turmeric powder 1/4 tsp

Salt 1 tsp

Oil 2 tbsp

Mustard seeds 1 tsp

Steam the banas in a cooker till cooked and peel the skin.

On cooling grate the bananas and add turmeric powder to it.

Heat a few drops of oil in a pan and add the chilies and roast them. When the color starts changing, add the dal and roast till an aroma starts. Add the tamarind, coconut and curry leaves and roast till the aroma is strong and coconut starts changing color. Cool t he mix and powder it well in a blender.

Heat oil in a pan and splutter the mustard. Add asafotida, grated banana, salt and the powdered masala. Stir well over slow fire and cover the mix with a lid. After 5 minutes on slow fire  the podi is ready to serve.

Beans usili (3 servings)

French beans 300g (finely cut)

Chana dal 1/3 cup

Toor dal 1/3 cup

Red chilies 4 or 5

Curry leaves 3 sprigs

Salt 1 tsp

Turmeric powder 1/2 tsp

Asafotida 1/4 tsp

Coconut  2 tbsp (optional)

oil 1 tbsp

Mustard seeds 1 tsp

Soak the dals and chilies  for an hour and grind them coarsely along  with curry leaves, half the salt and add turmeric powder to the paste. Steam the paste for about 10 minutes and when it cools, crumble the dal well or use a grater to get fine pieces.

Meanwhile, add the remaining salt to the  the beans and cook by steaming or in a micro-oven.

Heat oil in a frying pan, add t he mustard and when it splutters add t he crumbled dal, asafotida and stir well on slow fire. Add the coconut and when it is soft add the beans and mix well and cook for 2 or 3 minutes by covering the pan with a lid.

Serve with rice.

Bhindi/onion sukha subzi (4 Servings)

Okra 500 g

Onion 1 big or 2 medium-sized

Tomato 1 big

Turmeric powder 1/2 tsp

Red chili powder 11/4 tsp

Dhania powder 1 tsp

Jeera powder 1/2 tsp

Amchur 1 tsp

Salt 11/2 tsp

Cumin seeds 1 tsp

Oil 2 tbsp

Dice the okra to 3/4″ pieces and cut the onions and tomato to small pieces.

Heat oil in a heavy-bottomed frying pan and add the cumin seeds. When they start spluttering, add the onion and saute well. When the color starts changing, add the tomato pieces and saute for a few minutes. Add all the spices and stir well.Add the bhindi and salt to the mix.

Do not stir too often, otherwise bhindi will break.Cover with a lid and cook on low flame till done.

Cookin tip: Add a spoon of curds to the mix to prevent the bhindi pieces from sticking to each other while cooking.

Potato Roast

Boiled potatos 1/2 kg

Turmeric powder 1/4 tsp

Chilli powder 11/2 tsp

Jeera powder 1/2 tsp

Coriander powder 1/2 tsp

Salt 1 tsp

Besan or rice flour 1 tbsp

Mustard/Cumin seeds 1tsp

Oil 12/ tbsp

Peel the boiled potatos and dice them into 1/2″ cubes. In a bowl mix all the ingredients except mustard (Jeera) and oil.

Add the diced potatos to the mix, stir well and marinade for about 15 minutes.

Heat oil in a frying pan and temper with mustard. On spluttering, add the potatos and roast over slow flame for 15-20 minutes. Cover the roast for the first few minutes while cooking.

Amchur 1/2 tsp

Aloo-Methi Subzi

Methi leaves 2 bunches

Potatos 1kg

Onion 2 (big)

Tomato 4

Chilli powder 1 1/2 tsp

dhania powder 1/2 tsp

Turmeric powder 1/4 tsp

Salt  1 1/4ts

Cumin seeds 1/2 tsp

Oil to temper 1tbsp

Cut the onions into thin slices and dice the tomatos fine.Peel the potatoes and cut them into 1″ cubes.

Remove the stems from the methi bunch and after rinsing the leaves in running water, cut them fine.

Heat the oil i a frying pan and let the jeera splutter, Add the onion and saute till it changes color. Add the tomatos and saute  on slow fire till soft. Add turmeric powder, chilli powder, dhania powder and salt to the mixture. Add the methi leaves and saute till it starts changing color. Add the potatos and sprinkle a little water to keep t he mix soft. Cover with  lid and cook on slow fire till done

Gobi Aaloo Curry

1 medium size cauliflower

3 medium sized potatoes

Half cup Frozen Corn or Shelled Peas

1 Big Onion -Indian Standards ; (1/2 by US standards)

1 tsp Cumin Seeds

1 tsp Red Chilli Powder

1/2 tsp Coriander Powder

1/4 tsp tumeric

1/2 tsp Aamchur Powder

Salt to taste

1/4 tsp Garam Masala(Optional)

Cut the cauliflower into small florets , peel the potatoes and cut them into long finger like pieces. Cut the onions finely.

Take all veggies expect onion in a large bowl . Add all spices incl salt except cumin seeds . Mix well and marinate for 10 mins.

Heat 2 tsps oil in a frying pan and let the cumin seeds splutter. Add the marinated vegetables to the frying pan. Cover with a lid and cook on slow fire till done. Garnish with finely chopped coriander leaves.

Cabbage, Carrot and Peas Curry

Makes two servings

Shredded Cabbage  1/2 kg

Shelled peas 1/2 cup

Finely cut carrot 1/3cup

Slit green chilles  2

Curry leaves  1 sprig

Corriander leaves  2 tsps fpor garnishing

Salt 1/2 tsp

Mustard seeds  1/2 tsp

Urad dal  1 tsp

Heat oil in a pressure pan till it is hot enough for the mustard seeds tp splutter. Add the mustard and urad dal. As the dal starts turning brown add the slit chilies. As t he chillies change colour, add the vegetables, salt and sprinkle with a spoon of water.

Close t he pan and let it whistle just once. When the lid can be opened, garnish with curry leaves and coriander.

Oil to temper

Arbi Curry

Arbi(Seppangkizhangu in Tamil) 1/2 kg

1 tsp red chilli powder

1/4 tsp turmeric powder

1tsp salt

1/2 tsp dhania powder

1/4 tsp jeera powder

1/2 tsp amchoor or 1/2 lemon juice

1 tsp rice flour or besan

1 tsp mustard seed

1/2 tsp caraway (ajwain) seeds

3 tbsp oil

Wash and cook the arbi with the skin till it is just cooked (Two whistles should do, otherwise it will be overcooked).

Peel the abi and slice to 1/2 inch thick pieces. Add all the masala (save mustard and ajwain for tempering) to the cut pieces, mix well and marinate for 15 to 30 minutes.

Heat oil in the kadai and temper with mustard and ajwain. Add the marinated arbi, cover with a lid and cook for 5 minutes. Remove  the lid and roast the arbi on slow fire and cook till crisp. Serve hot