Herb Potatoes.

Red potatoes are boiled till just soft and diced. Dice potatoes are briefly fried in whole spices and finished with chopped herbs. Serve herb potatoes hot with steamed rice and dollop of ghee.
Makes: around 4 Servings of Herb Potatoes.

Ingredients:

Red Potatoes 4 – 5
Mint Leaves 1/4 Cup
Cilantro 1 Cup Packed
Onion 1
Coriander Powder 1 tsp
Green Chiles 2 – 3
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop cilantro and mint leaves.
Peel and finely chop onion.
Remove stems, wash and finely chop green chiles.

Halve the potatoes and boil them in salted water until soft.
Peel and chop the boiled potatoes into small cubes.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped onion.
When onion turns translucent, add boiled potato cubes, turmeric powder and salt.
Stir fry for a minute or two and finally add coriander powder, chopped cilantro and mint leaves.
Fry briefly and remove from heat.
Serve herb potatoes hot with steamed rice and dollop of ghee.
Notes: Make sure not to overcook potatoes.

Suggestions: Don’t over fry once the herbs are added at end.
Variations: You can also deep fry the potatoes if you wish.
Other Names: Herb Potatoes.

Lemony Powdered Poha

Poha / Flattened rice is ground into coarse powder. Tamarind is soaked in warm water and the thick juice is extracted. It is then mixed with soaked poha along with fried spices and dals. Serve tamarind powdered poha with yogurt.
Makes: Lemony Powdered Poha.

Ingredients:

Thick Poha 1 Cup
Green Chiles 2 – 3
Raw Peanuts 2 Tbsps
Turmeric Powder 1/8 tsp
Lemon Juice 4 – 7 Tbsps
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stems and slice the green chiles.
Grind flattened rice / poha into coarse powder.
Wash the powdered poha with water and keep aside.
Leftover water will eventually be soaked by powdered poha.

Heat oil in a pan, add peanuts and roast them until light golden brown.
Remove the peanuts onto a bowl, add all other talimpu ingredients in order in the same pan with remaining oil.
When chana dal turns light brown, add sliced green chillies.
Fry for a minute and add turmeric powder and remove from heat.
Stir in wet poha, fried peanuts and salt.
Mix everything thoroughly with a wide spatula.
Stir in lemon juices and adjust seasonings if necessary.
Leave the tamarind powdered poha covered for couple of hours if time permits.
Serve lemonypowdered poha with plain yogurt and with any pickle of your choice.
Notes: Make sure to add just enough water to the powdered poha.

Suggestions: If poha powder becomes too wet, let it dry for couple of minutes before adding to pan. If poha powder is dry, sprinkle more water to wet it.
Variations: You can also add sliced onion along with green chiles.
Other Names: Lemony Powdered Poha.