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TOMATO BATH / TOMATO RICE

Welcome back to my blog. I am glad to share a quick and easy Tomato rice recipe that can be made in a jiffy. Calling all rice lovers to check this out. I am not a great fan of rice. Some simple recipes are very close to my heart. My family prefers to have rice dishes only few times in a week. One those days we treat ourselves with some yummy delicacies. This is one of the popular recipes from Karnataka .

What is Foodiemonday Theme?

Our fellow blogger Narmadha who blogs at namscorner suggested to make any recipe with Rice. She is a wonderful blogger and you should check out her space . One of her rice recipes i have bookmarked is https://www.namscorner.com/peanut-rice-verkadalai-sadam-recipe/ .
For the 240th theme for #Foodiemonday #Bloghop theme #CookingWithRice my humble contribution is this delicious Tomato bath.

Recipe for Tomato Bath / Tomato Rice:

What are the Ingredients?

  • 1 Cup Cooked Rice
  • 2 Big red Tomatoes finely chopped
  • 1 Big Onion finely chopped
  • Salt to taste
  • 1 Tsp Ginger Garlic Paste
  • 1/2 Tsp Saunf / Fennel seeds
  • 1 Tsp Jeera
  • 1/2 Tsp Mustard seeds
  • 2 Green Chillies slit
  • Few Curry Leaves
  • 1 Tsp Jeera Powder
  • 1/2 Tsp Coriander Powder
  • 1/4 Tsp Asafoetida / Hing
  • 1/2 Tsp Rasam Powder
  • 2 Tsp Oil
  • 1/4 Tsp Turmeric / Haldi
  • 1 Tsp Kasuri Methi

How to prepare Tomato Bath?

  • Heat oil in a wide bottom Pan. Add Jeera and Saunf and saute for a few seconds.
  • As you get the aroma, add asafoetida,mustard and turmeric.
  • Now add ginger garlic paste and saute for a few seconds. Next add finely chopped onions and slit green chillies.
  • As the onions turn slightly brown add the chopped tomatoes , jeera powder, coriander powder ,curry leaves , salt and rasam powder.
  • Allow it to cook untill the oil starts to leave the sides.
  • Add kasuri methi and mix well.
  • You can store this in an airtight container.
  • You can use a small quantity to mix with rice and store the rest.
  • Allow the mixture to cool . Add cooked rice and mix well.
  • Garnish with some curry leaves and serve.
  • Enjoy with fresh Cucumber Slices.
https://preethicuisine.com/nutty-cauliflower-rice/ https://preethicuisine.com/puliodharai-tamrind-rice/ https://preethicuisine.com/brown-rice-and-ragi-vermicelli-upma/ https://preethicuisine.com/tenginkayi-chitranna-tengai-sadam-grated-coconut-rice/ https://preethicuisine.com/broccoli-and-coconut-riceno-onion-no-garlic-recipe/
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MINT MOJITO MOCKTAIL(WITH COCONUT PULP)

The weather is getting hot day by day. We need to keep ourselves hydrated all the time. Today i am sharing a very easy mocktail recipe .Mint Mojito with coconut pulp is absolutely delicious and can be prepared in just 5 minutes with just a few ingredients in your kitchen.This is not a fancy drink but will leave you craving for more. This is a perfect Summer drink.

What is Mojito?

Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar, lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink . There are many mocktail mojito recipes for people who don’t take alcohol. Mint Mojito Mocktail is alcohol free refreshing drink to treat your family and friends. I am sharing my first recipe in this wonderful group Healthy Wellthy Cuisines. My post for 83rd Theme #CoolColoursAtHW. Thank you Sasmita for the lovely theme. I am sharing a recipe with minimal ingredients given the current situation. I just love her delicious odiya recipes and i have tried a few. Do check her space for many delicious lip smacking recipes.

Recipe for Mint Mojito Moctail:

What are the Ingredients?

  • 500 ML Fresh Coconut Water
  • Juice of 1 Lemon
  • 10 Mint Leaves Crushed
  • 1 Tsp Honey
  • Few Slices of Lemon
  • Coconut Pulp
  • Some Ice Cubes

What is the method to prepare this drink?

  • Crush the fresh mint leaves and put it in the jug.
  • Add Coconut water to the jug
  • Stir in the honey
  • Add more coconut pulp
  • Stir well
  • Add slices of lemon
  • Put some ice cubes in the glass. Pour this mint mojito mocktail on the ice in the glass. Serve chilled .
Enjoy this refreshing drink with your family.
https://preethicuisine.com/juicy-mint-mocktail/ https://preethicuisine.com/rose-orange-infused-water/ Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 83th theme : ‘Cool Colors‘ and is suggested by Sasmita this time. As summer is already setting in, and keeping that in mind we were challenged to make colorful cold beverages. This Mint Mojito is my contribution for the theme  Here are some similar recipes shared by our Healthy Wealthy Group members as Revitaliser by Jayashree, Whipped Coffee by Archana , Pineapple Mint Mojito by Shalu, Mango Passion Fruit Iced Tea by Swaty, Immune Booster Drink by Sujata  Pineapple Juice by Narmadha and Pomegranate Iced tea by Sasmita.
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RICE FLOUR PANCAKES (SAVOURY PANCAKES)

Welcome back to my blog post. Today I am sharing a delicious and nutritious rice flour pancakes recipe that can be eaten for breakfast / lunch or as a snack. I am sure your family and friends will love it. This month i joined another wonderful group called Shhh Cooking Secretly . Getting to know and interact with many wonderful bloggers.
 Members of this group give their partners two secret ingredients according to the theme decided and prepare a dish. This month the theme was Pancakes and was given by Archana. I am paired with Mayuri Patel who gave me two secret ingredients Rice Flour and Turmeric and i gave her Moth and salt. We made delicious pancakes with our respective secret ingredients. My family likes Savory Pancakes compared to the sweet ones. Check out this delicious Gujarati pancake

Recipe for Rice Flour Pancakes:

What are the Ingredients?

  • 2 Cups Rice Flour
  • 1/4 Tsp Haldi / Turmeric
  • 1.5 Cups Roasted Moong dal Flour
  • 3 Green chillies Finely Chopped
  • 1 Cup of finely chopped Fresh Coriander
  • 2 Tsp Ajwain / Carom Seeds
  • 1.5 Tsp Jeera / Cumin
  • 2″ Ginger Finely Chopped
  • 2 Tbsp Coconut Cream
  • 1/2 Tsp Red Chilli Powder
  • Salt to Taste
  • Generous Pinch of Asafoetida /Hing
  • Oil

How to prepare the pancakes?

Take a wide bottom bowl. Add all the ingredients except oil. Mix well. Add water slowly to make a thick batter.Allow it to rest for 10 minutes. Heat a Griddle. Pour the batter on to the griddle and spread it just like how you make dosa. It should be slightly thick. Do not spread it to make it too thin. Pancakes are ready to be flipped when you see plenty of bubbles coming through the surface and the edges . Flip it and cook on the other side as well. Once done transfer the pancake on to a plate. Serve these delicious savoury pancakes with Coconut chutney or onion chutney or any chutney of your choice. I sprinkled some Flaxseed and curry leaves chutney powder .  I served these delicious and nutritious pancakes with Onion chutney. It was absolutely lipsmacking. https://preethicuisine.com/multigrain-potato-pancakes/ https://preethicuisine.com/stuffed-mango-pancakes/ https://preethicuisine.com/chocochip-pancakes/ https://preethicuisine.com/mixed-vegetable-and-cheese-pancakes/ https://preethicuisine.com/flourless-pancakes/
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CUCUMBER & CORIANDER LASSI

Summers are approaching and we need to keep ourselves hydrated. Drink lot of water which will keep your throat moist. I decided to treat my family with delicious and refreshing Cucumber and Coriander Lassi. Hmm … could not stop at one glass and they just loved it. I love spiced Lassi compared to the sweet ones. Cucumber and yogurt act as coolents and when added to lassi ,it makes it more nutritious and delicious and Roasted Cumin adds a nice flavor too. Lassi is a thick yogurt based drink which originated in Northern part of India.You have salt and sweet lassi. and Fruit puree is used to make sweet lassi. There are many variations of Lassi these days.I prefer salted lassi with some spices but like some selected sweet lassi.

What is the foodiemonday theme this week?

Our theme for 239th #Foodiemonday #Bloghop is #CoolLassi and this is suggested by our fellow blogger Mayuri who blogs at https://mayuris-jikoni.com/ . She has some amazing recipes on her blog. She is a pro baker. I have bookmarked a lot of recipes to try some of them are Mango Sriracha hummus,Savory Oat Pancakes, Crunchy winter salad.

Recipe for Cucumber and Coriander Lassi.

Ingredients:

  • 1 Whole Japanese Cucumber
  • 3/4 Cup Fresh Coriander chopped
  • 1/4 Cup fresh Curry leaves
  • 2 Cups Thick Yogurt
  • 1 Tsp Jeera / Cumin dry Roasted
  • 5 Pepper Corns dry Roasted
  • Salt to Taste
  • 1 Green Chilli (Optional)

Method to Prepare Lassi:

  • Wash and Chop the Japanese Cucumber.
  • In a blender add yogurt , chopped Cucumber, green chilli, coriander,curry leaves, roasted cumin ,roasted pepper and salt.
  • Now blend all the ingredients to get a smooth puree.
  • Delicious Lassi is now ready. Serve fresh or store in a refrigerator and serve chilled.
Notes:
  • Use thick yogurt
  • Using green chilli is optional
  • You can use normal cucumber if you cannot find japanese cucumber.
  • Do not add water as lassi is always thick.
  • Cucumber and yogurt keeps your body cool .
https://preethicuisine.com/dry-fruits-nuts-lassi/ https://preethicuisine.com/chocolate-banana-milkshake/ https://preethicuisine.com/juicy-mint-mocktail/ https://preethicuisine.com/rose-orange-infused-water/ https://preethicuisine.com/kulukki-sharbathsummer-cooler/
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GONGURA THOKKU / SORREL LEAVES PICKLE

Today’s recipe is about a wonderful leafy vegetable that is rich in Iron. It improves your eyesight and helps in detoxifying our body. Gongura is known to have many more health benefits.Today i am sharing the delicious Gongura thokku recipe that can be eaten as an accompaniment or mixed with rice. It is absolutely lip smacking.

What is the theme for Foodiemonday Bloghop this week?

For the 238th #Foodiemonday #Bloghop Theme #GoGreen was suggested by Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . She has a wonderful collection of delicious recipes from Andhra.Do check out her blog for some insanely delicious recipes. I am yet to try her Andhra Kobbari Karam recipe.

Recipe for Gongura Thokku :

Ingredients:

  • 3 Cups Loosely Packed Sorrel leaves / Gongura leaves
  • 1/4 Cup Curry Leaves
  • 1 Tbsp Channa Dal
  • Salt to taste
  • 1 Tbsp Urad Dal
  • 4 Tbsp Gingelly Oil
  • 1 Tbsp Toor Dal
  • 35 Dry Red Chillies
  • 1 Lemon sized Tamrind
  • 1/4 Tsp Fenugreek / Methi dana
  • 15 Whole Black Pepper
  • 1 Tsp Coriander seeds
  • 3/4 Tsp Mustard
  • 1/2 Tsp Hing / Asafoetida

What is the method to prepare this thokku?

  • Remove the sorrel leaves from the stem. Wash and dry them . Wash the curry leaves and dry them as well. Keep them aside.
  • Heat a wide bottom pan. Add 1/2 tsp of oil. Roast channa dal, urad dal and toor dal until they turn slightly brown .Ensure it does not burn. transfer them to a plate and allow it to cool completely.
  • Heat 1/2 tsp oil in the same pan. Roast coriander seeds , black pepper and methi seeds. Once they are fragrant . remove and transfer to a plate.
  • In the same pan add 1/2 tsp oil and slightly roast red chillies and tamrind. Once they swell switch off the flame and allow it to cool.
  • Heat 1/2 tsp oil in another pan. Add the sorrel leaves and curry leaves. Once they change colour and wilt switch off the flame. Allow it to cool completely.
  • In blender grind all the roasted ingredients except greens , mustard, asafoetida and salt. As the mixture is coarsely ground add the cooked greens and blend by sprinkling some water. Grind coarsely.
  • In pan add the balance oil and heat. Add mustard seeds and hing. As the mustard splutters add the ground mixture to the oil. Add salt to taste and mix well. Cook for 5 mins untill the oil starts to leave the sides and mixture is dry. Thokku is ready.
  • Transfer the thokku to a nice and clean glass jar. Stays good for 2 weeks in the fridge.Enjoy with piping hot rice and ghee.
https://preethicuisine.com/raw-mango-thokku-raw-mango-dip/
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MIXED PEAS VADA / MIXED PEAS FRITTERS

What is Holi?

This year the festival of colors Holi falls on March 10th this year. It is the festival of colors and celebrated by Indian community worldwide.
he festival signifies the arrival of spring, the end of winter, the blossoming of love, and for many a festive day to meet others, play and laugh, forget and forgive, and mend broken relationships. This year prepare this Mixed Peas vada to celebrate the festival. It is something different and absolutely lip smacking. Please be responsible and consider the environment when you celebrate. Lot of sweet and savory delicacies are prepared to treat family and friends. This year the celebrations have taken a back seat due to the current virus situation worldwide. Let us all pray and hope the situation improves worldwide.

What is the theme for this week?

For 237th #Foodiemonday #Bloghop theme we decided to blog for Holi festival #HoliOnMyPlate. D check out all the wonderful recipes from me and my fellow bloggers for lots of idea to make something delicious last minute.

Recipe for Mixed Peas Vada:

What are the Ingredients?

  • 2 Cups Rice Flour
  • 1.5 Cups Roasted Moong dal Flour
  • 1 Tbsp Multigrain Wheat Flour
  • 2 Cups Boiled Chickpeas
  • 1 Cup Green Peas
  • 5 Green Chillies
  • 2 Cups Chopped fresh Coriander
  • 2 Tsp Ajwain / Carrom seeds
  • 1.5 Tsp Jeera
  • 2″ Ginger
  • Salt to Taste
  • 1/4 Tsp Turmeric
  • 1 Onion Finely Chopped
  • 1/2 Tsp Red Chilli Powder
  • 1 Tbsp Coconut Cream
  • water for the batter
  • Oil for frying
  • Generous Pinch of Hing /Asafoetida

Method to prepare these Vadas:

  • Take a wide bottom bowl. Add rice flour , roasted moong dal flour, multigrain wheat flour , jeera, ajwain , turmeric, coconut cream, salt ,hing chopped onion and red chilli powder.
  • In a blender add green chillies , ginger, boiled chickpeas , green peas and fresh coriander. Add a cup of water and blend to make a fine paste. Mix this paste to the flour.
  • Add a little water slowly to make thick vada batter . It should be vada batter consistency.
  • Heat oil in a wide pan. Once the oil is hot take a spoon full of batter and deep fry until both the sides are well cooked.
  • Serve with any green chutney or sauce.
  • I served it with Nandos extra hot Sauce. It was just mind blowing.
Enjoy with family and friends !!!!!!!!!!!!!!!
https://preethicuisine.com/dhuska-aloo-chana-chaat-holi-special/ https://preethicuisine.com/thandai-nectarine-mini-galetteeggless-and-baked/
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TEEKHA GOBHI MATAR MASALA

Today I am sharing an extremely delicious Teekha gobhi matar masala .This is a no onion and no garlic recipe.Pairs well with Phulkas amd rotis.It can made in just 30 mins. Try it to believe it. Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It is widely used vegetable in many Indian Household. It is such a versatile recipe and can be cooked in many ways.This recipe is a keeper for sure.

Recipe for Teekha Gobhi Matar Masala:

Ingredients:

  • 1 Medium Cauliflower
  • 2 Long Peppers chopped (I have used red and yellow sweet pepper)
  • 4 Tomatoes chopped
  • 2 Green chillies
  • 4 Dry Red Chilli
  • Handful of Coriander chopped
  • 2 Tsp Kasuri Methi
  • Salt to taste
  • 2 ” Ginger Chopped
  • 1 Tsp Poppy seeds
  • 10 Cashews
  • 1 Tsp Red Chilli Powder
  • 3/4 Tsp Garam Masala
  • 1 Tsp Cumin
  • 20 Pepper Corns
  • 2 Tsp Oil
  • 1 Cup Green peas

Method to prepare the curry:

  • Chop the cauliflower in small parts and keep it aside.
  • Take a wide bottom pan. Heat a tsp of oil. Add jeera and pepepr corns, chopped peppers, chopped tomatoes ,coriander,green chillies ,ginger, red chillies ,and roast them untill the peppers and tomatoes turn slightly mushy.Lastly toss in the cashews and poppy seeds. Mix well and switch of the flame after a minute. Transfer the mixture to a blender once cooled. Blend it to get a fine paste.
  • In the same pan add oil and roast the califlower florets untill they turn golden brown.Once the cauliflower is cooked add the green peas ,chilli power ,salt and garam masala. Roast it for a minute. Now add the ground mixture.Let is simmer for 8-10 minutes. Garnish with Kasuri methi and switch off the flame.
  • Serve hot with Phulkas and Rotis. Goes well with Rice too.
Enjoy!!!!!!!!!!!!!!!!!! https://preethicuisine.com/cauliflower-fritters-gobhi-vada/ https://preethicuisine.com/nutty-cauliflower-rice/ https://preethicuisine.com/cauliflower-kofta-curry/
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ROASTED PEPPER & CORIANDER HUMMUS

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I am back with a delicious Roasted pepper and coriander Hummus recipe today .It can be whipped in a jiffy with all the ready ingredients. Hummus is so versatile. It can be served as a dip with Pita Bread , as a dip with Nachos or Chips, Spread on the Bread and make a sandwich, Can also be garnished on the salad. Choice is absolutely yours. Hummus is a popular dip from the Middle Eastern Cuisine. Basic Hummus is chickpeas in Tahini. There are many variations these days. It can be made without Tahini as well.Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients.]As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water. Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals.(Source :Wikkipedia)
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What is the theme for Foodiemonday Bloghop theme this week?

Our theme for 236th Theme for #Foodiemonday #Bloghop is #HummusTime . This wonderful theme is suggested by our fellow blogger Kalyani who blogs at http://www.sizzlingtastebuds.com/ . She has an amazing collection of many vegan and gluten free recipes. I just loved her Sesame and Kidney beans dip and Andhra Special Bitter Gourd Spice Powder. Do head over to her blog and check out some amazing recipes.

Recipe for Roasted Pepper & Coriander Hummus:

What are the Ingredients ?

  • 2 Large Fresh Peppers
  • 1 Cup Boiled Chickpeas / Canned Chickpeas
  • 3 Large Garlic Cloves
  • 1 Tsp Sesame seeds
  • 1.5 Tbsp Olive Oil
  • 1 Tsp Jeera
  • 3/4 Cup Fresh Coriander Chopped
  • Salt to Taste
  • 1/4 Tsp Black Pepper
  • Juice of 1/2 Lemon
For Garnish:
  • 10 Roasted Chickpeas
  • 1/4 Tsp Chilli Flakes
  • 2 Tsp Olive Oil

How to prepare Hummus?

Remove the skin of the boiled chickpeas in order to get creamiest Hummus. Roast the large peppers on the flame. Allow it to cool. Remove the skin and keep them aside. Take a blender. Add all the ingredients and make a fine paste. Transfer the contents to a bowl. Heat a wide bottom pan. Add olive oil. Roast the boiled chickpeas until crisp and add the chilli flakes to the pan. Mix well. Garnish this on the Hummus. Serve with Pita Bread, falafel or Nachos. I served them with Corn Strips. It was absolutely lip smacking. The Bowl of hummus was wiped clean. Enjoy!!!!!!!!!!!!!!!!!!!
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Notes:
  • 1.You can use canned Chickpeas
  • Hummus is so versatile. Serve with any option mentioned above.
  • Always remove the skin of the chickpeas in order to get a creamy Hummus.
https://preethicuisine.com/raw-mango-thokku-raw-mango-dip/ https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/lauki-ki-chutney-bottlegourd-chutney/
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LAUKI KI CHUTNEY/ BOTTLEGOURD CHUTNEY

Today we are all moving towards sustainable living with minimizing food waste. Today my recipe is a zero waste recipe. I don’t like to waste food. I buy what is required .Trying to move towards absolutely zero waste living.We can all vouch for it .Lauki ki Chutney or Bottle gourd chutney is so versatile that it can used as a chutney , dip, mixed with rice. Absolutely delicious and lipsmacking recipe.
My humble contribution for 235th #Foodiemonday #Bloghop theme #BestFromWaste is this delicious Lauki ki Chutney that can be made in a jiffy.This theme was suggested by Archana who is an amazing blogger and has a lovely collection of recipes on her blog
https://themadscientistskitchen.com/ . Do check her space . I have tried some of her recipes like Sweet Potato Halwa and Kathyawadi Garlic chutney. They were absolutely mind blowing. Have bookmarked some more recipes from her blog.

Recipe for Lauki ki Chutney

What are the Ingredients for this recipe?

  • 1 Medium Size Lauki / Bottle Gourd chopped into cubes
  • 2 Tbsp Sesame Seeds
  • 5 Green Chillies
  • Salt to Taste
  • 1/2 Lemon size Tamrind
  • Handful of fresh Coriander
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Garlic Paste
  • 1/4 Tsp Red Chilli Powder
  • 1/2 Tsp Jeera
  • 1 Tsp Urad dal
  • 1/4 Tsp Hing/ Asafoetida
  • 1/2 Tsp Oil

For Seasoning:

  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Urad dal
  • 1/4 Tsp Hing / Asafoetida
  • 1/4 Tsp Oil
  • 8-10 curry leaves

How to make this chutney?

Wash and clean the bottle gourd / Lauki. Do not peel or remove the pulp with seeds . Cut the ends and chop the bottle gourd into cubes . Use the ends to make compost.Dry Roast the sesame seeds and keep it aside. Take a wide bottom pan and heat oil. Add jeera and urad dal.Once they turn slighlty brown add the chopped lauki, green chilli and chopped coriander. Mix well and close the lid. Let it cook on medium flame for about 15 mins. Lauki will become soft. Now add salt, tamrind, red chilli powder, asafoetida and ginger and garlic paste. Mix well and let it cook for a minute. Switch off the flame. Allow it to cool completely. Grind all the ingredients along with roasted sesame seeds and make a smooth paste.Transfer all the contents to a bowl. Heat some oil in a small pan for the seasoning. Add mustard seeds , urad dal ,curry leaves and hing. Once it starts to splutter switch off the flame and garnish the chutney with this seasoning. Serve this delicious chutney with piping hot rice and ghee ,idli , dosa, paniyaram or use it as a dip or in sandwhich. You will crave for more.
https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/
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SPICY TANGY POTATO (EASY RECIPE)

Potatoes are so versatile and loved by many people in this world. We love potatoes but eat in moderation .Today I am sharing a delicious Spicy Tangy Potato recipe in just 15 mins if you have boiled potatoes . Did you know that there are more than 5000 varieties of Potatoes ?
A raw potato is 79% water, 17% carbohydrates (88% is starch), 2% protein, and contains negligible fat . Potatoes are often broadly classified as having a high glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low-GI diet . This month for the recipe swap challenge I am suppose to cook from Sujata roy’s blog . I have booked marked many recipes from her blog. My boys love potato and hence I chose this Spicy Potato with Tamrind recipe.

Recipe for Spicy Tangy Potato:

Ingredients:

  • 500 Gms Boiled Potatoes
  • 1/2 Tsp Cumin / Jeera
  • 1 Dry Red Chilli
  • 1/4 Hing / Asafoetida
  • 1 Tsp Cumin Powder
  • 1/2 Tsp Pepper Powder
  • 1 Tsp Coriander Powder
  • 1.5 Tsp Red Chilli Powder (Kashmiri)
  • 1/2 Tsp Garam Masala
  • 1 Tbsp Tamrind Paste
  • Salt to taste
  • 1/4 Tsp Turmeric Powder
  • Finely Chopped fresh Coriander to Garnish
  • Green chillies for Garnish (Optional)

How to cook this delicious Spicy Tangy Potato ?

Peel the boiled Potatoes and cut it into Cubes . Prick them with a fork and keep them aside. Heat oil in a wide bottom pan. Add Dry red chilli , cumin and hing. Toss in the potato cubes and roast until they turn golden brown.Add cumin powder,coriander powder, pepper powder,chilli powder ,garam masala and turmeric. Mix well and keep it on low flame to ensure it does not burn. Lastly add tamrind paste and salt and allow it to cook for about 2 mins. Switch off the flame. Garnish with finely chopped fresh coriander and green chillies.Serve with Roti , Rice or Poori.
Enjoy!!!!!!!!!! https://preethicuisine.com/greek-style-potato-wedges/ https://preethicuisine.com/potato-baby-pea-shoots-patty/ https://preethicuisine.com/batata-harra-spicy-roasted-potatoes/