Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.
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Happy cooking!
Dershana
Potatoes - 4 Nos
Onions - 2 Nos
Green chillies - 4 Nos
Ginger - 1 medium sized piece
Fennel (perumjeerakam/saunf)- 1/2 teaspoon
Chillie powder (cayenne pepper) - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/4 teaspoon
For seasoning
Mustard seeds - 1 teaspoon
Peanuts - 1 teaspoon
Curry leaves - 4-5 sprigs
Pressure cook the potatoes with their skin on. Cool and peel. Crumble potatoes to form uneven pieces.
Chop the onions, green chillies and ginger. Heat a teaspoon of oil in a skillet and add the peanuts. As they turn a reddish brown add the mustard seeds and allow to splutter. Follow with curry leaves and ginger. Add the green chillies and onions. saute till onions turn pink. Add the chillie powder, turmeric powder and coriander powder. Saute for a minute and add the potatoes. Add a cup of water and allow to simmer for a few minutes.
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