Ingredients:

• Potatoes – 4 medium diced finely
• Onions – 1 small diced (Optional)
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 1/2 tsp
• Oil – 3 tbsp
• Salt – to taste
• Curry leaves – a few

Method:

In a pan, heat oil and then splutter mustard seeds, add the onions and saute till golden brown. Then add the diced potatoes and fry for a while. Then add in curry leaves, turmeric, chilli coriander powders and salt and allow to cook slowly in the oil (without adding any water).

Goes well as a side dish for rice with sambhar.

Ingredients:

• Potatoes – 4 medium
• Onions – 2 medium (diced)
• Tomatoes – 1 medium (diced)
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 1/2 tsp
• Coriander powder – 1/2 tsp
• Ginger-garlic paste – 1/2 tsp
• Oil – 3 tbsp
• Salt – to taste
• Curry leaves – a few
• Coriander leaves – 2 tsp

Method:

Pressure cook the potatoes. Peel the skin off the potatoes, and cut into medium sized pieces.

In a pan, heat oil and then splutter mustard seeds, add the onions and saute till golden brown. Then add the ginger garlic paste and fry well. Then, add in the turmeric, chilli coriander powders and fry adding a little water. Then add the tomatoes to this and cook till the tomatoes are soft and oil starts to come out on top. Add the potatoes to this and fry till done. Finally add in the coriander and curry leaves and mix.

Goes well as a side dish for rice with sambhar.

Ingredients:

• Cabbage – 1 lb diced
• Gram Dal (Channa dal) – 1/4 cup
• turmeric powder – 1/4 tsp
• Chilli powder – 1 1/2 tsp
• Coriander powder – 1/2 tsp
• Ginger-garlic paste – 1/2 tsp
• Oil – 3 tbsp
• Salt – to taste

Method:

In a large vessel, add the diced cabbage, turmeric powder, salt, chilli, coriander powders, gram dal and ginger garlic paste with about 1/2 cup of water and pressure cook.

In a pan, heat oil and then add the pressure cooked contents and fry well till all the water is drained and oil starts to come out on top/sides.

Goes well as a side dish for rice with sambhar.

Ingredients:

• Potatoes – 4 medium
• Dry peas – 1/2 cup
• Onions – 1 medium (diced)
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 1/2 tsp
• Coriander powder – 1/2 tsp
• Ginger-garlic paste – 1/2 tsp
• Oil – 3 tbsp
• Salt – to taste

Method:

Soak the peas for about 5 hours. Pressure cook the peas and potatoes together. Peel the skin off the potatoes, and cut into medium sized pieces.

In a pan, heat oil and then add the onions, saute till golden brown. Then add the ginger garlic paste and fry well. Then, add in the turmeric, chilli coriander powders and fry adding a little water. When the oil starts to come out on top, add the pressure cooked contents and fry well.

Goes well as a side dish for rice with sambhar.

Ingredients:

• Potatoes – 4
• Fresh Green peas – 1/2 cup
• Turmeric powder – 1/4 tsp
• Chilli-coriander powder – 1.5 tsp
• Onions – 1 medium (diced)
• Tomatoes – 1 small (diced)
• Ginger garlic paste – 1/2 tsp (optional)
• Mustard seeds – 1/2 tsp
• Oil – 3 tbsp
• Salt – to taste
• Coriander leaves – 2 tsp (for garnish)

Method:

Boil the potatoes and peel the skin and cut into medium sized pieces and set aside.

In a pan, heat oil, splutter mustard seeds, then add the onions and saute till golden brown. Then, add the ginger garlic paste and saute for a few minutes. Then, add the chilli-coriander, salt and turmeric powder and fry for a few minutes sprinkling little water. Then add in the tomatoes and cook till the tomatoes are soft. Then, add in the fresh peas. Pour in a little water and allow to cook. When the peas are almost done, add in the boiled potatoes and mix well. Allow the masala to coat all the potato pieces well. Fry until almost all the water has been drained and oil starts to come out at the sides. Finally add in the coriander leaves for garnish.

Ingredients:

• Plaintain flower – 1 medium size
• Gram Dal (Channa dal) – 1/4 cup
• turmeric powder – 1/4 tsp
• Chilli powder – 1 1/2 tsp
• Coriander powder – 1/2 tsp
• Ginger-garlic paste – 1/2 tsp
• Oil – 3 tbsp
• Salt – to taste

Method:

Remove the outer cover of the plaintain flower, and pull a bunch of the florets out. Pull out of each of them the stamens and a little transparent covering at the bottom. Repeat these for all the florets in the flower. Then group a bunch of the florets and cut them into 1/4 inch size pieces. Rinse the diced florets in water and set aside. In a large vessel, add the diced florets, turmeric powder, salt, chilli, coriander powders, gram dal and ginger garlic paste with about 1/2 cup of water and pressure cook.

In a pan, heat oil and then add the pressure cooked contents and fry well till all the water is drained and oil starts to come out on top/sides. A very ytummy dish.

Goes well as a side dish for rice with sambhar.

Ingredients:

• Chicken/Mutton Liver – 1 lb cut into medium sized pieces
• Ginger garlic paste – 1.5 tsp
• Onions – 2 (medium) chopped
• Curry Leaves – 8-10
• Oil – 5 tbsp
• Coriander powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Garam Masala – 1/2-1 tsp
• Whole black pepper – a few
• Black pepper powder – 1 tsp (freshly ground pepper would bring better flavor)
• Salt to taste

Method:

Take water in a thick bottomed pan, allow to boil and add the liver pieces. Allow to blanch.

Heat the oil in a large pan. Add the onions, curry leaves, whole black pepper and saute for a while. Then add the ginger garlic paste and fry for a few min. Then, add the coriander, turmeric powders and garam masala and salt and mix well. Add the livers to the frying pan and mix well, then add little water and cover and cook over medium heat for 15 minutes or until the liver is done. Oil will come out at the sides/top.

Miscellaneous:

• Tips: You can make chicken or mutton liver also the same way. You can make a more tangier masala gravy by adding tomatoes and using red chilli powder along with black better. This liver fry goes well as a side dish with rice and sambhar or rasam.
• Serves 4-5
• Cooking Time: 25 min
• Cuisine: Indian