Masala Potato Mash

About the recipe:
My take on a south Indian potato poriyal, I like to mash it now and then as it incorporates the masala evenly. Hope you give it a try!


Ingredients:

• Potatoes (any kind really, I used red potatoes)- 3
• Onion- 1
• Green Chilli (Serrano peppers in the US)- 1 large
• Tomatoes diced - 2
• Garlic/Garlic paste -1 tsp
• Oil - enough to saute onions

Seasoning:

• Split urad dal (for crunch)
• Black Mustard seeds
• Red chilli powder  - 1 tsp
• Turmeric powder -1 tsp
• Cumin powder - 1 tsp
• Curry leaves -  about 10
• Tomato ketchup -1 tsp 
• Salt to taste

How to:

• Boil potatoes 
• Mash boiled potatoes, keep aside
• Heat oil in a pan, add urad dal, mustard, green chillis and ginger garlic paste
• Stir for a few secs till raw garlic smell is gone
• Add onions and wilt them, you can add a bit of sugar to speed up the caramelization
• Spices in, stir.
• Tomatoes in, integrate with masala and stew till a paste is formed
• Add curry leaves
• Add a dash of tomato ketchup, stir
• Add potatoes and vigorously mix the masala with the potato
• Cook for 2 min and remove.
• Serve hot with rice and sambar.

Tomato Thokku

About the recipe:
A spicy, versatile chutney that goes with just about anything!

Ingredients:
Tomatoes - 3
Red chilly powder  - 1 spoon 


Seasoning:
Oil - 2 spoons
Mustard seeds - 1 spoon
Turmeric - 1 spoon
Curry leaves - few
Asafoetida - a pinch
Salt to taste


How to:
Blanch the tomatoes for just about 5 minutes or less until the skin cracks. Peel off the skin and grind it to a puree. Heat oil in a pan, add the mustard seeds. Allow them to splutter and add the curry leaves, asafoetida, turmeric and red chilly powder. Add the tomato puree and cook on low flame for a few minutes until the oil separates. It is done when the mixture thickens. Add some salt to taste. 
Goes well with idli, dosa, bread or just mix it with steamed rice and a dab of ghee! 

Spinach and yogurt dip

About the recipe:
This is my innovative recipe. Cool and absolutely refreshing for a warm summer afternoon. 

Ingredients:
Spinach - 1 bunch
Green chilly  - 2 nos. 
Onion - 1 medium
Yogurt - 2 tablespoons


Seasoning:
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Oil - 1 spoon
Garlic - 2 pods
Asafoetida - a pinch
Salt to taste


How to:
Blanch the spinach for just about 3 minutes. Overdoing will rob it of its valuable nutrients and give you a soggy mess in the name of Spinach. Heat oil in a pan, add the cumin and mustard seeds. Allow them to splutter and add the onions, asafoetida, toss in the garlic and remove from heat. Grind this mixture along with the spinach, yogurt to a rich creamy consistency like the one showed in the picture blow. Add some salt to taste. 
Goes well with fresh cut veggies, nachos, chips, french fries or just mix it with rice! 

Sambhar Podi/Powder

About the recipe:
The Sambhar podi is the most crucial ingredient that can decide the fate of your Sambhar. Different people have different versions of the Sambhar podi, this one is from my Mom's kitchen and on the request of a number of friends who love the taste of my Sambhar I have included the much coveted recipe here! 
Please note: This is the recipe of the Sambhar powder and not the actual Sambhar. That should follow sometime soon. 
The quantities given below are for 1/2 kg worth of Sambhar podi which can last easily for a couple of months. 

Ingredients:
Dhania/ Coriander seeds - 1/2 Kg
Red chilly (long ones) - 250 gms
Tur dal - 50 gms
Channa dal - 50 gms
Urad dal - 50 gms
Hing (asafoetida) - a bit
Rice - 25 gms
Peppercorn - 100 gms
Methi/ Fenugreek seeds - 25 gms
Turmeric pieces/powder- 100 gms
Cumin seeds - 50 gms

How to:
Dry all the above mentioned items in the sun for a day or two depending upon how much sunlight you have access to - keep the chilly separate and the others you could dry them together
If you live in a place where you just don't have enough sunlight you could even dry roast the ingredients - a compromise
Gather them all and grind them to a fine powder either at your local flour mill or at home
Use this to make yummy vegetable sambhar! 
Tip: For that extra aroma roast a bunch curry leaves and add to the mixture before you grind them all. 

Yellu (or Ellu) Podi (Sesame aka Til Powder)

About the recipe:
This one too is from my Mom's collection! A very yummy accompaniment to plain rice served hot with ghee. 



Ingredients:
Black sesame seeds/ Til - 100 gms
Urad dal/ Black gram - 2 spoons
Red chilly - 10 nos.


Seasoning:
Oil - 1 tbsp
Curry leaves - 3,4 numbers
Asafoetida/Hing - a very small piece
Salt to taste


How to:
Roast the red chillies in oil and keep aside
Dry roast (no oil) the sesame seeds and keep aside
Roast the other ingredients in the remaining oil - the dal, curry leaves and asafoetida together and keep side
Coarsely grind the dal, chilly, curry leaf and asafoetida mixture first and finally add the sesame seeds for one final whirl before you end.
Add salt in the end and mix well. Goes well with steaming hot rice and a blob of ghee/ clarified butter! 
When stored appropriately it stays for over a month. 
Bon appetit!