Egg pakoras/fritters

Looks like I am having a marathon of Egg recipes here, but to be honest with you all I didn’t plan on doing serial Egg posts! I just happened to click pictures of these appetizers when I had prepared them for one of our parties and thought of posting them on the blog before I loose these pictures. Yes it usually happens with me :P.
One of my friend had prepared them when she had invited us over and I liked it a lot. Since I prepare eggs every single day for my hubby, eggs are always available in my refrigerator. I never run out of eggs. And if I forget my hubby doesn’t, because he wants them everyday except special pooja occasions.
This is a very easy appetizer and I am sure this is a popular one too. All you need is boiled eggs and besan and few other ingredients to jazz it up a bit.

Here’s the recipe:


Boiled eggs 5, cut into halves.
Oil for deep frying

For batter:

½ to ¾ cups of besan or Chick pea’s flour
2 tsp rice flour or corn flour
2 to 3 tsp All purpose flour
½ tsp garlic powder Or add some garlic paste
½ tsp dhania-jeera powder (coriander-cumin powder)
½ tsp red chilli powder or you can add finely chopped green chillies too
3 to 4 strands of coriander leaves finely chopped
Salt to taste.
Water to make a smooth batter


1. Boil eggs and peel off the shell. Cut it into halves.

2. In a mixing bowl, add all the ingredients for the batter with enough water to make a smooth batter which is thick enough (thicker than pancake batter) to coat the egg halves. Set it aside.

3. Heat oil in a kadai/large deep pan, when the oil is smoking hot dip the egg pieces in the batter, make sure the batter holds all around the eggs and carefully drop them in the hot oil few at a time. Don’t fry too many at once. Fry them in batches so each one gets fried evenly.

4. Fry the egg pakoras/fritters until they are golden brown. Keep turning them frequently and also fry them on a medium heat, else they might burn too quick.

5. With a slotted spoon carefully remove them and drain the excess oil and place them on a absorbent paper towel.

6. Makes a perfect accompaniment with spicy green chutney, ketchup and a cup of tea.


Eggs in a creamy tomato and onion sauce

This is another simple egg curry that I prepared using the tomatoes from my garden. Preparing food using the home grown vegetable is just a different experience altogether!
We recently had to move into another apartment and this place has a nice size Deck. I couldn’t wait to grow tomato plants and one of my hubby’s colleagues gave us a nice and healthy tomato sapling. I repotted it into a bigger pot and within about a month or so it started flowering and soon after we saw tiny tomatoes popping out! I just couldn’t wait for them to grow and was hoping the squirrels won’t devour it! There were about 8 good size tomatoes. I just couldn’t wait for them to ripe so I could use them right away. Also they were so tasty; nothing like the store brought ones. I wish I could grow them all year through! I still have few tiny tomatoes on the plant but with the weather being so cold and rough I don’t think the plant could sustain it.
This is a recipe I adapted from my Butter paneer recipe; I have sticked to the same ingredients except whole spice and heavy cream. You can add that and prepare, I am sure that it will enhance the flavor. The onion tomato mixture along with the cashews gives a nice creamy texture and the dried fenugreek makes it aromatic!!

Here’s the recipe-


8 to 10 hard boiled eggs
1 large onion chopped (reserve about 2 tbsp for frying)
3 tomatoes chopped
1 clove of garlic minced
1 tbsp cashew (soak in warm water for about 30 minutes)
¼ tsp turmeric or Haldi powder
½ tsp Coriander and cumin or dhania jeera powder
½ tsp garam masala powder
7 to 8 strands of coriander leaves chopped (reserve few for final garnish)
Salt to taste
3 to 4 tbsps of cooking oil/butter.(adding butter will make it rich and creamy)
2 tss kasoori methi/dried fenugreek leaves.


1. In a large pot of water boil eggs. When cooled peel off the shell. (I don’t like the yellow part so I just halve the egg and discard it)

2. Heat about 2 tbs of oil/butter in a sauté pan, when hot add the chopped onions and minced garlic and sauté till golden. Now add the chopped tomatoes and fry till pulpy on a medium heat. Add the coriander leaves and fry till they wilt.

3. Add about ¼ cup water and in goes the powders viz., turmeric, red chilli and dhania jeera powder and salt. Mix everything well to form a nice thick gravy. Turn off the heat and set it aside so that it cools.

4. In a blender add the Onion-tomato mixture and the soaked cashews (discard the water) and blend to a smooth paste.

5. Now in the same sauté pan add the remaining Oil/butter and add the remaining 2 tbsp of chopped onion and fry till golden. Add the ground paste and garam masala powder and fry on a low flame till it starts bubbling.

6. Now add the hard boiled eggs and combine them so it incorporates with the gravy. At this point adjust everything like the spice and salt and adjust accordingly. Cover and cook for another 5 minutes and turn off the heat. Add the dried fenugreek leaves or kasoori methi and stir. Cover and let it sit for few minutes.

Garnish with coriander leaves and serve with naan/rotis Or steamed rice. I served this with naan. It was delish!

Garden fresh tomatoes!

I am so excited to do a post about this!

These tomatoes are plucked fresh from my little kitchen garden. They were so tasty! I used them in various preparations like tomato rasam, aloo matar and an egg curry.
I will be posting the recipes shortly.

Tomatoes on the vine:

Tomatoes on the vine, ready to be plucked!

Garden fresh Tomatoes:

Smelling fishy anyone?

Finally a sea food recipe which I have been meaning to post since so long.
I always forget to either click pictures when I prepare some yummy dish or I click the pictures but they do not come out good. So I end up not posting it waiting for me to prepare the dish again and make every effort to click some good pictures so I can justify the recipe.
Back to the recipe, this is a simple fish curry where in the masala is actually adapted from another Konkani dish. I am not very good when it comes to Sea food varieties but this masala base blends in well with the fish because it has the aromatic spices such as roasted coriander and cumin. One of my aunt here had prepared this curry and my husband loved it, so when I asked my aunt she said it’s the usual sagle (Konkani dish) masala. So when I tried this at home, my husband loved it. He said it was tastier the next day!


8 to 10 Smelt fish pieces cut into 1 ½ inches (well cleaned)
(frozen works fine too)
1 medium onion finely chopped
½ tsp chopped garlic(optional)
¼ tsp turmeric powder

For the masala:

½ cup coconut gratings
5 to 6 fried red chillies
¼ tsp tamarind concentrate

Fry together:

¼ tsp fenugreek/ methi seeds
1 tsp coriander/dhania seeds
1 tsp cooking oil


1. Firstly clean the smelt fish well and remove all the bones etc. (If frozen then thaw it first)

2. Heat a small tadka pan and add 1 tsp cooking oil, add the fenugreek/methi and coriander/dhania seeds and fry on a medium heat till you smell the aromas. Set it aside.

3. In a blender take coconut gratings, tamarind, red chillies and the fried fenugreek and coriander seeds. Blend it into a smooth paste using little water.

4. Heat oil a kadai or a deep sauté pan, add chopped onions, garlic and sauté till slightly golden. Add turmeric powder and fry again for a minute.

5. Now add the grounded masala/paste and mix well. Adjust the consistency by adding little water to make thick gravy. Mix well and adjust the salt and cover and cook the masala for 2 to 3 minutes.

6. Now reduce the heat to medium low and add the cut smelt fish pieces and carefully mix it along with the masala. Cover and cook for another 5 minutes or until the fish is cooked through.(Fish cooks relatively quick so be careful not to over cook, else it will fall apart).

7. Serve with steamed rice or rotis.

Mushrooms in a spicy coconut sauce or Mushroom ambat

Mushrooms cooked in a spicy coconut gravy and then tempered with onions is one of the best. The combination of mild earthy flavor of mushrooms mixed with spicy coconut gravy and then tempered with browned onions can be only delightful, aromatic and appetizing! This dish or Ambat's in general are made spicy, so you can adjust the spice level according to your taste buds.
You can use small button mushrooms and cut into half Or large white mushrooms chopped into bite size pieces. Back home where I grew up, in rainy season we used to buy those small mushrooms which were round in shape and also they had a thin shell on the outside which had to be peeled off, and inside was a pure white soft edible mushroom. The aroma was very different than the cultivated ones. Since they were so seasonal and I must say the availability was only for a month or so and also they were quite expensive. In this recipe I have used the large button mushrooms; at my place we always have mushrooms in our refrigerator, because we like mushrooms a lot.

Recipe follows..


4 to 5 large button mushrooms cut into bite size pieces.
1 small onion finely chopped
2 tbsp cooking oil

For masala:

¾ cup fresh shredded coconut
5 roasted red chillies
½ tsp or less tamarind concentrate
Salt to to taste


1. Clean mushrooms with a damp paper towel or cloth and chop them into bite size pieces. In a sauce pan add little water and cook the mushrooms.

2. Finely chop onions and set aside.

3. In a blender grind to a fine paste coconut, roasted red chillies and tamarind paste with little water.

4. Now add the coconut masala/paste, salt to the mushrooms and bring it to a boil, and turn the heat to low.

5. Meanwhile, heat 2 tbsp cooking oil in a frying pan and to this add the finely chopped onions and fry till golden brown.

6. Add the fried/browned onions to the mushroom curry and mix one last time and turn the heat off.

7. Serve with steamed rice.

Ready for some Indo-chinese..?

Gobi Manchuri is a well-known appetizer that’s loved by everyone. Gobi or cauliflower is deep fried and then coated with a spicy and tangy sauce. It’s a fusion of Chinese recipe, however, its Indianized now by all the fancy restaurants. So it’s now known as an Indo-chinese food. I prepare this dish usually when we host get-togethers or just another time when the craving kicks in.

Here’s an easy recipe:

For the sauce:

3 tbsp cooking oil
2 medium sized onions finely chopped
1 tsp ginger paste/minced
2 garlic cloves paste/minced
2 green chillies chopped
1 tsp dark soy sauce(optional)
½ green bell peppers chopped (optional)
4 to 5 tsps Tomato ketchup for a thick sauce and also it gives a sweet and tangy flavor.
3 to 4 tsps of Asian chilly garlic sauce (available in most of the Indian stores)
Salt to taste
Coriander leaves chopped for garnish.

For the batter to fry the Cauliflower florets:

25 to 30 Cauliflower florets (pre-washed, and drain excess water on a kitchen towel/paper towel)
1 cups of All purpose flour/Maida
3 to 4 tsps of Rice flour or corn flour (makes fried florets crunchy)
Sufficient oil (canola oil for) deep frying
½ tsp garlic minced or add ½ tsp garlic powder
Few shakes of chilli powder


1.Heat oil in a heavy bottomed pan and add onions and start sautéing add minced ginger, garlic and sauté firther till the onions become golden.

2.Now add the green chillies and fry for a min or two followed by the green bell peppers and fry till they are crisp and cooked thru.

3.Add salt, soy sauce, chilli garlic sauce, tomato ketchup and about ¼ cups of water to make thick sauce. Cover and let it cook for sometime. (make sure the spice level and salt is fine, else adjust accordingly)

4.Switch off the heat and set this aside.

5.Now to prepare the batter for frying the cauliflower fries, combine in a mixing bowl –all purpose flour, rice/corn flour, minced garlic, salt, chilli powder. Make a smooth batter just like how you prepare the Besan batter to fry pakoras.

6.Heat enough oil in a deep dish/kadai to deep fry the florets. When its smoking hot, dip the florets in the Batter and deep fry on a medium heat till golden.

7.Add these fried Florets into the sauce and with a flat wooden spoon mix gently so that it coats the florets. Be gentle while mixing the florets if not they will break and become mushy.

8.Garnish with coriander leaves and serve as an Appetizer or along side fried rice. Yummilicious!

Note: Don’t make the Sauce watery, it should be thick and just enough to coat the floret, else the florets will loose their crunchy texture.

Instant steamed Rice cakes or Sanna khotto

This is an authentic Konkani style dish, its called Sanna khotto. It’s typically made with a combination of coarsely ground rice, lentils (toor dal), coconut, chilles and mixed with chopped onions, cabbage or drumstick leaves and flowers. My mom usually makes it this way which is relatively quick. Back home we used to prepare this in Jackfruit leaves which were folded and sewed like cups and it gives an unusual aroma to this dish. You can steam it using a wide steel dish, just like steaming Dhoklas.
This recipe fits in right especially when your craving for Sanna khotto kicks in and this can made in like 45 minutes! I like to make this with onions, fenugreek leaves/methi and shredded cabbage. It’s made spicy and it usually devoured with a hint of pure coconut oil.

Before Steaming

For the above quantity you will need:

1 cup cream of rice or Rice rava/idly rava
¾ cup finely chopped onion
½ cup shredded cabbage
½ cup shredded coconut (fresh/frozen)
¼ tsp asafoetida(hing)
5 to 6 roasted red chillies
½ tsp tamarind paste
½ tsp brown sugar/jaggery (if you add fenugreek leaves)
Salt to taste


1.Firstly in a wide mixing bowl add the cream of rice/rava and wash it in 1 or 2 changes of water. Add just enough water to soak the cream of rice and let it sit for about 30 minutes.

2.In a blender add the coconut, red chillies, hing, tamarind and salt to a coarse paste with little water.

3.Chop the onions, cabbage and keep aside.

4.Add the ground paste into the cream of rice and mix well followed by onions and chopped cabbage. Mix everything so that all 3 ingredients are incorporated.

5.Check the salt and spice level and adjust accordingly and let it sit for another 15 to 20 minutes. (It’s usually made spicy so adjust the spice level to suit your taste buds.)The consistency of the batter should be thick like idly batter and not watery.

6.Pour the batter into a round steaming vessel, just like Dhoklas and steam for about 15 to 20 minutes. You can also use Idli moulds to steam this.

7.We usually serve this with steamed rice and Dalitoy.

Note: You can substitute cabbage with some fresh picked and roughly chopped fenugreek leaves/methi leaves.

Simple egg curry

This is a favorite recipe of mine because its easy and yet tasty. I prefer less complicated recipes these days because since I started working I prefer cooking dishes that requires less amount of time in the kitchen, hence experimenting with fewer ingredients and less amount of time has become one of the main objectives!
Eggs are so versatile and can be prepared in so many variations. I am not a huge egg fan but since hubby likes it a lot, (yes he can eat eggs every single day!) I make this once in a week or so.

This recipe requires:


6 boiled eggs

For tempering and curry:

2 tbsp cooking oil
½ tsp mustard seeds
4 to 5 curry leaves
1 medium sized onion chopped
2 medium sized fresh tomatoes
½ tsp ginger paste/minced
2 cloves of garlic minced
½ tsp turmeric powder
½ to 1 tsp chilli powder
½ tsp sambhar or rasam powder(adding this enhances the flavor)
salt to taste
2 tbsp fresh coriander leaves for garnishing


1. Hard boil the eggs and cut into half(I cut into half and throw the yellow part).

2. Heat oil in a saute pan and add mustard seeds, when they sputter add curry leaves followed by onions, fry for about 2 minutes. Now add the minced ginger and garlic and fry further for about 2 minutes or till the raw smell fades away.

3. Add tomatoes and fry well till they become soft and mushy. Add all the powders-Turmeric, chilli and sambhar powder. Mix everything together and fry till it starts leaving oil on the sides.

4. Now add the boiled eggs and about 1cups of water. Add salt, cover and let it simmer for about 5 to 8 minutes. Check the salt and spice level one last time and also add water if its too try.

5. Garnish with fresh coriander leaves and serve with rotis or rice. YUMM!

Eggplant and drumsticks in Tomato sauce

I am making a come back in the blogging scene after quite a while now. Its been a long time since I posted a recipe. Things have been quite hectic and hence I was not able to devote much time to my Blog.
Eggplants and drumsticks form a very good combination, and when its simmered in luscious tomatoes its mouthwatering. This is a quick recipe and also the final outcome is satisfyingly good which is most important!
I have used the small variety of brinjals/egglants available at most Indian groceries and of course fresh summery vine tomatoes!

Recipe follows:


4 to 5 eggplants(small variety) cut into length wise pieces
½ medium sized onions chopped to length wise
2 to 3 medium size finely chopped tomatoes.
5 to 6 drumsticks

For the tempering:

1 tbsp Cooking oil
½ tsp Mustard seeds
4 to 5 fresh curry leaves
2 whole garlic cloves slightly crushed(optional)
¼ tsp turmeric powder
½ tsp dhania jeera powder(coriander-cumin powder)
½ tsp red chillie powder
¼ tsp garam masala powder.
salt to taste
¼ tsp tamarind paste(concentrated)
salt to taste
A pinch of jaggery or sugar
3 to 4 strands of coriander leaves.


1. Firstly cut the eggplants into length wise pieces and soak them in cold water for about 15 minutes or so. Drain and set it aside.

2. Heat oil in a saute pan and add mustard seeds, when they start sputtering add the curry leaves followed by chopped onions and garlic cloves and saute till golden.

3. Now add the chopped tomatoes and fry till soft. Now throw in turmeric powder, dhania-jeera powder and red chilli powder and fry further till oil separates.

4. Now add the cut eggplants, drumsticks and about ½ cups of water, mix everything together. Cover and let it cook for about 10 minutes or till the eggplants are cooked through.

5. Finally add salt, jaggery/sugar, tamarind paste and garam masala powder and mix one last time and let it simmer for about 2 to 3 minutes.

6. Finally garnish with coriander leaves and its good to go with rotis or just plain rice.

Hoping to be back soon!

Hello readers,

For the past couple months I have been really busy and have not been able to devote much time to update my blog at all.
I hope to be back in the next few weeks with some good recipes.

Have a good spring!


Refreshing Wraps

Wraps are trivial variations of the good old traditional sandwiches! To make a wrap flour tortilla, rotis, pita bread etc., can be used. It’s light and cool depending on what you use for the filling. For this special wrap I have used a plain flour tortilla and I used a vegetable flavored cream cheese spread and layered it with some cool and crisp vegetables. I got this recipe from my sister-in-law, I was looking for some picnic recipes and she told me about this recipe, it’s easy and also healthy too. You can get creative here and use your own imagination and alter the recipe by adding different fillings.
They are great for picnics or outdoor parties, once you finish rolling out pack them in plastic wrap, and remove carefully when ready to serve.
Unfortunately I did not take pictures when I prepared these, but nevertheless it’s a good recipe so I thought I will just go ahead and post it.


3 flour tortillas (you can use flavored once too)
1 tub vegetable flavored cream cheese
¾ cup grated carrots, chopped capsicum, red onions, tomatoes, cucumber etc.
2 tbsp grated cheddar cheese (optional)


1. Place the tortilla and spread the cream cheese evenly all over the tortilla.

2. Now layer it with all the veggies and spread the cheese and roll them out tightly.

3. Cut into half & serve.

Bell Peppers in a Tangy and Sweet Sauce

This is a very tasty dish which can be prepared with pineapple pieces too. It’s known as Gojju in Kannada, which is sweet and tangy dish made with tamarind and jaggery.
The sweetness and tanginess gives a very unique flavor which makes the dish very flavorsome and appetizing! I learnt this recipe from my sister its easy and also worth a try! Also this a very popular dish when it comes to special occasions, in most of the special occasions they make this dish with pineapple pieces. Again this dish is considerably sweet when compared to the regular dishes so adding good amount of spice, jaggery and tamarind will make it more authentic!

Here’s the recipe


1 medium sized green bell pepper (chopped into small pieces)
2 to 3 tsp cooking oil
½ tsp mustard seeds
½ tsp tamarind concentrate
Salt to taste
4 to 5 tsp jaggery/brown sugar (add more if you want it sweet)
3 to 4 curry leaves

Fry & Paste:

½ cup coconut (dry or fresh)
3 to 4 red chillies (fried)
¼ tsp white sesame seeds
2 tsp urad dal
¼ tsp turmeric powder (haldi)
A pinch of asafoetida


1. Firstly heat a kadai/heavy bottomed pan, add the coconut and fry it until its toasted well and brown in color. Remove and set aside. In the same pan add the sesame seeds and fry for a minute or two or till golden. Set this aside.

2. Now in the same pan add about a tsp of oil and add the urad dal, turmeric powder and asafoetida and fry till the urad dal is brownish.

3. In a blender add the fried coconut, sesame seeds, urad dal and red chillies and grind to a fine paste.

3. In the same pan add the remaining oil and add the mustard seeds, when they start to sputter add the curry leaves and fry for a second or two.

4. Add in the chopped bell peppers and stir-fry on a medium flame for about 2 to 3 minutes. Add about ¼ cups of water and let it cook for about 4 to 5 minutes.

5. Now add the salt, tamarind & jaggery.

6. Add the masala paste and mix well, add little water if it’s too thick. At this point adjust everything. (Remember this dish is sweet & spicy so you might want to adjust the sweetness by adding more or less or to suit your taste buds).

7. Cook further for about 4 to 5 minutes. Serve as a side dish, yumm..!

Comforting Masala Dosa

Masala Dosa is a thin crisp dosa/crepes layered with a spicy coconut chutney & then stuffed with onion-potato filling, usually served along side Sāmbhar. Without the filling, it’s devoid. I tell you its one of the best comforting foods that you can have be it breakfast or lunch or dinner! This is one of my favorites and also everyone in my household just loves it, Ya, Now who cannot love Masala Dosas, Who am I talking to here!?!;) Whoever invented the idea, hats off to him/her!!
The base for the batter is rice-lentil combo. Also there are many variations to prepare this batter, each person might have different ratio and also some ingredients too.This is my sister’s recipe and it’s the best!I prepare masala dosa using this ratio and it’s crispy and delicious.
You can read more about them here


For batter:

1½ cups Rice (I use long grain rice)
4 tsp heapful urad dal or black gram
2 tsp heapful chana dal or bengal gram
½ tsp methi or fenugreek seeds
½ cup of rice crispies or murmura
Salt to taste
A pinch of sugar


1. Firstly, in a wide bowl soak the rice, dals and the methi seeds together for at least 4 hours. Wash the ingredients in 3 to 4 changes of water or till water is clear.

2. In a blender add the batter ingredients along with rice crispies and blend it with little water until it’s fine and smooth, the consistency of batter should be like pancake batter. (Not too thick and not too thin).Add salt and sugar & let it ferment well till you see lot of bubbles. (The batter should ferment well to get good dosas)

For Filling:

3 medium sized potatoes boiled and chopped
1 medium sized onion chopped
1 tsp chopped ginger. (Optional)
½ tsp minced garlic. (Optional)
½ tsp mustard seeds
½ tsp jeera or Cumin seeds
½ tsp urad dal or black lentils
¼ tsp chana dal or Bengal gram
5 to 6 curry leaves
3 to 4 green chillies chopped
¼ tsp turmeric powder
2 tbsp cooking oil
2 tbsp chopped coriander leaves.
Salt to taste

Now on to the filling:

1.Heat oil in a kadai or deep skillet, when hot add mustard seeds, when they start to sputter add jeera/cumin seeds and fry for a second or two. Now add urad dal and chana dal and fry till they are light brown. Follow by adding green chillies, curry leaves, ginger, garlic & turmeric powder and fry till for 2 minutes.

2. Now add the chopped onions and sauté till they start to sweat. (If you want you can add about less than ¼ cups of water and cook the onions too, I do this).

3. When the onions are soft and cooked through add the chopped boiled potatoes, salt and mix well. Turn the flame to medium and mix everything together till they are blended well.(Note: The filling should be very dry)

4. Finally garnish with coriander leaves, cover and let it be on the stove on medium heat for about 3 to 4 minutes.

For chutney:

½ cups of fresh desiccated coconut
2 to 3 fried red chillies (you can use fresh green chillies too)
4 to 5 slices of fresh ginger
1 clove of garlic
Peanut size tamarind
Salt to taste

(I sometimes add few sprigs of coriander leaves; it gives a nice flavor.)


1. In a blender add all the chutney ingredients and little water and blend it till fine and smooth. (The chutney should be spread able on the dosas, if its too watery then you can serve it separately alongside dosas.)

2. Pour this in a bowl.

Now on to making Dosas:

1. Heat up a tava/griddle to smoking hot and with a wet paper towel/tissue wipe off the tava.(If there is grease/oil there are chances of batter to be lumpy and won’t come out thin dosas)Pour a ladleful of batter on the tava and start spreading the batter in circular motion to form a round and thin dosa. Drizzle a tsp of oil/ghee/butter and cook it for about 1 to 2 minutes on a medium hot flame.

2. When the dosa is cooked up and golden, add a spoonful of coconut chutney and spread evenly all through out the dosa followed by the potato filling in the center.
Fold the dosa and serve immediately with some more chutney and Sāmbhar.

Try this recipe and let me know!

I didn’t have Sāmbhar so I just served it with coconut chutney; Sāmbhar makes it much tastier and a complete south Indian meal!

Aloo Fry

Potato fry is one such recipe that comes to my salvage whenever I have no time to cook a detailed meal or when I am extremely tired to cook up a dal-sabzi meal and nevertheless when my fridge is left with no leftovers for me ;P. Its only when I am all by myself mind you, that’s because I can live on curd rice and a side of potato fry.Aah...delish!
Potato fry and curd rice/yogurt rice with a dash of pickle makes a simple and satisfying meal.
I thinly slice the potatoes to 2 inches and coat it with salt, red chilli powder, asafoetida and some coriander powder and fried till tender makes an appetizing side dish. The crispy outside and the soft starchy inside make it appetizing and delicious.Here's how it looks after coating with the spices.


1 large potato (any variety would be fine)
1 tsp red chilli powder
¼ tsp asafoetida
½ tsp dhania jeera powder
¼ tsp turmeric powder (optional)
Salt to taste

For frying:

Cooking oil
1 to 2 tbsp of corn meal or semolina (suji rava) for breading


1. First up wash the potatoes nicely, I sometime leave the skin on. You can peel off the skin too with a peeler. Slice the potatoes about 2 to 3 mm thick and rinse once more in water. Drain and pat dry on a cloth or paper towel.

2. In a wide mixing bowl add the potatoes; add salt, red chilli powder, dhania jeera powder, and asafoetida and turmeric powder. Mix well and make sure that the spices are coated well.

3 Let it sit for about 5 to 10 minutes maximum. (if you let it sit for long time then potato releases lot of water)

4. Heat a griddle, when hot add few tsps of cooking oil (about 2 to 3 tsp). Bread the potato with corn meal/semolina and place on the hot griddle. Lower the heat to medium low, add another 2 to 3 tsp of oil all over the potato fry, and let it cook for about 2 to 3 minutes. Slowly flip on the other side and cook further for about 2 to 3 minutes, or just use a fork and pierce on the potato and if it’s soft then it’s cooked.

5. Serve alongside rice and dal or just as a snack.