Potato Fry

1 tbsp coriander powder

3/4 tsp red chili powder

3/4 tsp salt

1/4 tsp ground black pepper

1/2 tsp turmeric powder

1 tsp ginger, grated

Just mix all the above. Divide this into 2.

4 Potatoes , cubed into big pieces

Mix the spices with 1/2 of the potatoes.

2 tbsp coconut oil

Arrange potatoes in single layer.

Close and cook for 4 minutes, mix well. Close and cook for 3 more minutes, mix well.

1 tbsp oil

Add oil.

Cook for 3 minutes, mix well, cook for 3 more minutes.

Taste Note: Tastes AWESOME

Source: Rad

Kollu Rasam

Cook Horse gram

1/4 cup horse gram

2 cups water

Cook horse gram with water in pressure cooker for 5 whistles.

Yields: 3/4 cups cooked.

Note: Divide the cooked grams into 2 portions and keep the 1 portion for making rasam one more time. Filter the water and use that for rasam.

2nd Batch

Again cook the cooked 1/2 portion of horse gram with 2 cups water for 3 whistles and filter the water and use as before.

If doing the above cooked horse gram in 1 batch, follow the measurements in bracket

Tamarind water (DO NOT USE TAMARIND WATER, IF USING HEIRLOOM TOMATOES)

tiny bit tamarind

1 cup water (2 cups)

Make tamarind water.

1 tbsp sesame oil

1 tsp cumin seeds (2 tsp)

1 tsp whole black pepper (1/2 tbsp)

Sauté till spices starts to pop.

4 garlic cloves (4)

Sauté garlic for 2 minutes.

1 cup heirloom tomatoes (2 cups)

1/2 tsp turmeric powder (1/2 tsp)

1 tsp salt (1/2 tbsp)

Add tomatoes and salt, Sauté till tomatoes softens.

1/4 cup cooked horsegram (1/2 cup)

Add cooked horse gram, mix well, remove off heat.

1/2 cup water

Let the mixture cool, use water and grind to a smooth paste.

1 tsp sesame oil

1/4 tsp mustard seeds

Heat oil in a pan, pop mustard seeds. 

Add tamarind water, ground paste, simmer in low flame for 10 minutes.

1 tbsp cilantro leaves, chopped, to garnish

Garnish with cilantro leaves.

Source: kannammacooks

Taste Note: Tastes AWESOME