Potato Fry

POTATO FRY
INGREDIENTS :
Potatoes                     : 2
Coconut oil                : 2 tsps
Ginger garlic paste  : 1 tsp
Curry leaves             : few
Salt                             : as required
Water                         : as required
Turmeric powder    : 1/4 tsp
Chilly powder           : 1/4 tsp
Pepper powder         : 1/4 tsp
Corriander powder  :1/2 tsp
Garam masala           : 1 tsp

METHODS :
1. Wash and Peal the potatoes. Then chop the potatoes into small cubes.
2. Heat the pan with oil and add potatoes, ginger garlic paste, curry leaves, turmeric powder, salt and saute well.
3. Then add few water and leave it to boil.
4. When the potatoes get medium cooked add remaining masala one by one and saute well.
5. Then cook till the raw smells of masala vanishes and the potatoes get cooked completely . Check for salt.
6. Ready to serve.


Note: Sprinkle few rice flour at the end and saute for a minute ,  you can get a smooth dry potatoes

Coconut Sadham

Coconut Sadham
INGREDIENTS :
Jeera samba rice: 1cup
Coconut grated   : 1/2 cup
Ghee                     : 5 tsps
Cloves                   : 2 nos.
Cardomon            : 2 nos.
Peanuts                : 2 tsps
Cinnamon            : 1 small
Curry leaves        : few
Onion                    : 1

METHODS :
1. Wash and soak the Jeera samba rice for 30 minutes. And chop the onion into slices and keep a side.
2. Heat the pressure cooker with a tsp of Ghee and add Cinnamon, Cardomon, cloves and saute it.
3. Add the rice and required amount of salt to the cooker and pressure cook for a whistle.
4. Switch off the stove and release the whistle. Leave the rice to cool so that the rice will not be sticky..
5. Heat the pan with 3 tsps of Ghee and saute the peanuts until it turns into golden brown color.
6. Then add onion and curry leaves and saute it. When the onion turn to brown add coconut and saute for few minutes .
7. Now add rice along with the mixture and mix well. Garnish with the remaining Ghee..
8. Check it for salt and the coconut Sadham is ready to serve..


Note: while tempering you can add few chana dals too.. The taste will be good.. But it's totally optional.

Manga Sadham

MANGA SADHAM
INGREDIENTS:
Mango grated  : 2
Boiled rice        : 1 cup
Chana dal         : 1 tsp
Mustard seeds : few
Curry leaves    : few
G. Chilly            : 2 nos.
Garlic                : 4 cloves
Salt                    : as required
Oil                      : 1 tbsp.
Corriander leaves: few(optional)

METHODS:
1. Heat the pan and add oil.
2. Once the oil is heated add Mustard seeds,  chana dal, garlic, g. Chilly, Curry leaves one by one.
3. Saute well till the flavor of garlic and Chana dal appears.
4. Add the grated mango and required salt and saute for few minutes.
5. Switch off the flame when the mango is half cooked.
6. Leave the preparated mixture to cool and add the boiled rice and mix well.
7. Add salt if required.. Sprinkle the Corriander leaves to enrich the extra flavor to the food.

Cabbage Poriyal

Cabbage Poriyal
INGREDIENTS :
Cabbage                 : 1/4
Onion                     : 1(medium sized)
Coconut                 : 1/4 cup
Curry leaves.        : few
Mustard seeds      : few
G. Chilly.                : 1
Turmeric powder:1/4 tsp
Cumin powder     : 1 tsp
Oil                           : 4 tsp
Salt                         : as required

METHODS :
1. Wash and chop the cabbage into fine pieces.
2. Finely chop the onion and chilly.
3. Heat the kadai with oil, once the oil gets heated add Mustard seeds, onion, green chilly,curry leaves one by one and add cabbage.
4. Add salt and saute it for few mins. And then cover the kadai with lid and cook for 10mins in a low flame.
5. Add cumin powder and turmeric powder and saute well.
6. Finally add grated coconut and saute for few seconds.. Check it for salt.. If required add as per your needs.
7. Switch off the stove.. Your dish is ready to serve..

NOTES :
No need to add water while cooking...