Pumpkin and Spinach Tart

Pumpkin and Spinach Tart

www.facebook.com/sunflameindia

INGREDIENTS

For the crust:
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup cold vegan margarine, cut in cubes or spoon sized pieces
1/2 teaspoon salt
4-6 tablespoons cold water

For the filling:
2-3 tablespoons olive oil, separated
1 1/2 to 2 lb butternut squash or pumpkin, peeled and roasted (bake at 350 degrees for 20-30 minutes, or until fork tender)
1 lb. frozen chopped spinach, thawed and drained
1 cup onion, chopped

For the Tart
1 lb. firm tofu, patted dry
1 tablespoon vinegar
2 tablespoons lemon juice
2 tablespoons white wine or water
1 tablespoon vegetable bouillon powder
2-3 tablespoons nutritional yeast
1 tablespoon Italian herbs
Pinch red pepper flakes
Dash nutmeg

INSTRUCTIONS

• Begin by roasting the butternut squash or pumpkin.
• Cut the squash or pumpkin, remove the skin and the seeds and slice in 1/4 in slices.
• Place in an oven-proof baking dish, sprinkle 1 tablespoon of olive oil over and mix.
• Bake for 20-30 minutes or until fork tender.
• Meanwhile, also thaw the spinach.

To make the crust:

• Place the flours and salt in a food processor.
• Add the vegan margarine pieces and pulse to for a coarse grainy mixture.
• Add 4 tablespoons of cold water and pulse again to form a ball of dough.
• If the dough is still crumbly add 1 more tablespoon of cold water and pulse. Continue until the dough is a solid ball.
• Remove from the food processor, wrap in plastic wrap and chill for 1/2 hour.
• When dough is chilled, roll out to fit tart pan and chill for an additional 30 minutes.

To make the filling:

• Crumble the tofu into a blender or food processor.
• Add the rest of the quiche ingredients and blend to a smooth mixture.
• Taste the mixture and season to taste as needed.

Source: lovewithfood.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Corn Pulao

Corn Pulao

www.facebook.com/sunflameindia

INGREDIENTS

1 heaped cup regular rice or basmati rice, 210 to 215 grams
1.5 cups corn kernels
2 tbsp oil
1 medium to large onion, thinly sliced or ½ cup sliced onion
¼ tsp turmeric powder/haldi
¼ tsp red chilli powder/lal mirch powder
½ tsp coriander powder/dhania powder
2 cups water or add as required
Salt as required
2 tbsp chopped coriander leaves for garnish

For the green chutney paste

¼ cup chopped coriander leaves/dhania patta
1 tbsp chopped mint leaves/pudina patta
½ inch ginger/adrak, chopped or ½ tsp chopped ginger
1 or 2 green chilies, chopped
3 to 4 small garlic/lahsun, chopped
1 tbsp desiccated coconut or fresh coconut
1 to 2 tbsp water for grinding
Whole spices (sabut garam masala)
1 small to medium Indian bay leaf/tej patta
2 green cardamoms
2 to 3 cloves/lavang
1 inch cinnamon/dalchini
1 small star anise/chakriphool (optional)
1 or 2 single strands of mace/javitri
½ tsp cumin seeds/jeera
4 to 5 black peppers
1 tiny piece of stone flower/patthar ke phool (optional)

INSTRUCTIONS

• Rinse 1 heaped cup rice well in water and then soak in enough water for 20 minutes. After 20 minutes strain the rice well and keep aside
• When the rice is soaking, slice the corn kernels from the corn. Keep them aside. You can use 1 cup corn kernels.
• For the green chutney paste, take the ingredients mentioned "for green chutney" in a small grinder or chutney grinder.
• Add 1 to 2 tbsp water and grind to a smooth paste. You can skip coconut, if you don't have. In this case, add 1 to 2 tsp water while grinding. If not grinding then just add chopped coriander and mint leaves after the onions are browned, directly in the cooker. Also add 1 tsp ginger garlic paste and skip desiccated coconut.
• Heat 2 tbsp oil in a pan. Add all the spices mentioned under the list "whole spices". Allow them to crackle.
• Then add the thinly sliced onions. Sauté the onion still they start becoming golden.
• Then add the ground paste.
• Stir well and saute for a couple of seconds.
• Then add the corn kernels.
• Season with the following spices - ¼ tsp turmeric powder, ¼ tsp red chilli powder and ½ tsp coriander powder.
• Stir very well and add the rice.
• Gently stir and mix the rice with the rest of the ingredients.
• Now add 1.75 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water. Organic basmati rice requires more water to cook. So add 2 cups of water for organic basmati rice. Stir.
• Season with salt. Taste and the water should have a slightly salty taste.
• Cover and pressure cook on a medium flame for 2 whistles or for 9 to 12 minutes. Pressure cook for 15 minutes, since ambe mohur rice takes a longer time to cook than basmati rice.
• When the pressure settles down on its own, remove the lid. Gently fluff the rice. Garnish the pulao with 2 tbsp chopped coriander leaves and then serve corn pulao with a side veggie salad or raita.

Source: vegrecipesofindia
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Gobhi Manchurian

Gobhi Manchurian

www.facebook.com/sunflameindia

INGREDIENTS 

For pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all-purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying

For the sauce:

¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped capsicum/green bell pepper/shimla mirch
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
Salt as required

INSTRUCTIONS

Preparing the florets:

• Firstly chop or break the gobi/cauliflower in medium size florets.
• Heat water with salt and boil it. Rinse the cauliflower florets and add them to the hot water. Let them get blanched in the water for 15-20 minutes. Later drain and keep aside.
• Preparing the batter and frying the florets:
• In a bowl mix together the ingredients for making the batter - all-purpose flour/maida, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt.
• Add water and whisk to make a smooth batter without any lumps.
• Dip each gobi floret in the batter.
• Fry the batter coated gobi florets in hot oil. i have pan fried and added about 6 tbsp oil. 
• You can also deep fry or shallow fry. i have fried in batches of three. So depending on the size of your pan, you can fry at once or in batches. The frying takes some time.
• When one side gets cooked and crisp, turn over each gobi florets and pan fry the uncooked sides. Flip for a couple of times more, so that the gobi florets are evenly fried and light golden.
• Drain the fried gobi florets on a kitchen paper towel. Fry all the gobi florets this way in batches.

Preparing the sauce:

• No need to add any oil again. In the same pan, add chopped ginger, garlic and green chilies.Sauté for a half a minute.
• Then add the chopped spring onions & capsicum. Add chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
• Add soy sauce, tomato sauce, black pepper and salt. Stir.
• Add the pan fried cauliflower florets.
• Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
• Lastly add vinegar and stir well. Check the taste and add more of soy sauce or tomato sauce as per your taste. Switch off the fire. Mix in the chopped spring onions greens or garnish with them while serving.
• Serve dry gobi manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

Source: vegrecipesofindia
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Sabudana Khichdi

Sabudana Khichdi 

www.facebook.com/sunflameindia

INGREDIENTS:

1 cup sabudana or tapioca pearls

2 small to medium size potatoes/aloo

½ cup roasted peanuts/moongphali

8-10 curry leaves/kadi patta (optional)

1 tsp grated ginger/adrak (optional)

1 green chili/hari mirch, chopped

1 tsp cumin/jeera

¼ cup grated fresh coconut (optional)

½ to 1 tsp sugar or as required

½ to 1 tsp lemon juice or as required (optional)

2 tbsp oil

Rock salt as required

INSTRUCTIONS:

• Soak sabudana overnight or for 3-5 hours.
• Next day drain the sabudana very well and keep aside in a bowl.
• Boil the potatoes and when warm peel and chop them.
• In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
• Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
• Now heat oil. Fry the cumin first till they crackle and get browned.
• Now add the curry leaves and green chilies. Fry for half a minute and then add the grated ginger.
• Stir till the raw smell of the ginger goes away. Now add potato and sauté for 1-2 minutes.
• Add the sabudana. Keep on stirring the mixture.
• When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
• Don’t overcook as they might become lumpy and hard.
• Lastly add grated coconut. Mix well. Close the fire.
• While serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice.
• Serve sabudana khichdi hot.

Source: vegrecipesofindia

Coconut rice

Coconut rice

www.facebook.com/sunflameindia

INGREDIENTS:

2 cups Basmati rice

1 tablespoon vegetable oil

1 sliced onion

1 bay leaf

2 whole dried red chilies

2 sticks of cinnamon

4 cloves

4 green cardamom (bash it slightly so the husks open up)

1 teaspoon ginger paste

1 teaspoon garlic paste

1 ½ teaspoons turmeric powder

2 cups coconut milk

2 cups hot water

1 teaspoon salt

INSTRUCTIONS:

• Soak the rice in water for 15 minutes. Drain and set aside.
• Add the vegetable oil to a pan on medium heat. Add the cinnamon, clove, bay leaf and cardamom. As the mix splutters, add the sliced onions. Let the onions turn translucent. Then add the dried red chilies and cook for a minute. Add the ginger and garlic paste and sauté. Then add the turmeric powder while mixing vigorously. You can add a tablespoon of water if you feel the spices are sticking to the bottom of the pan. 
• Now add the rice. Sauté for two minutes then add the coconut milk and water. Stir well. Add salt, stir well and cover the pan.
• Cook on low heat for 15 to 18 minutes. When it looks like the rice has soaked in the liquid, remove from the heat, lift the lid and let the rice breathe for 10 minutes. This makes sure that the rice stays fluffy and doesn’t stick together. Serve with sambar or vegetable stew. 

Source: blogs.wsj.com

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Tomato Rice

Tomato Rice

www.facebook.com/sunflameindia

INGREDIENTS:

For soaking rice:

1 heaped cup basmati rice or any regular rice

Water as required

Other ingredients:

3 medium to large tomatoes, finely chopped or 1 cup finely chopped tomatoes, tightly packed or 200 grams tomatoes

1 medium onion, finely chopped or ⅓ cup finely chopped onions

1.5 tsp ginger garlic paste or ½ inch ginger + 5 to 6 medium sized garlic crushed to a paste in mortar-pestle

1 green chili, chopped

½ tsp mustard seeds

4 to 5 methi seeds/fenugreek seeds (optional)

½ inch cinnamon

2 green cardamoms

2 to 3 cloves

6 to 7 curry leaves

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp black pepper powder or crushed black pepper

½ tsp coriander powder

1 tsp cumin powder

½ tbsp chopped mint leaves/pudina

¼ cup chopped coriander leaves/dhania patta

1.75 cups water

2 tbsp oil

Salt as required

INSTRUCTIONS:

• Rinse 1 heaped cup basmati rice or any regular rice for a couple of times in water.
• Then soak the rice in water for 30 minutes. Later drain the rice and keep aside.
• Chop the tomatoes, onions and green chilies finely. Peel and crush the ginger-garlic in a mortar pestle. Also chop the mint and coriander leaves
• Keep aside all the spices required for the rice.
• Preparing the tomato rice:
• In a pressure cooker, heat 2 tbsp oil. Keep the flame to a low and add ½ tsp mustard seeds and crackle them. Then add 4 to 5 methi seeds (fenugreek seeds) and just lightly saute them for a couple of seconds.
• Then add ⅓ cup finely chopped onion and ½ inch cinnamon, 2 green cardamoms and 2 to 3 cloves.
• Stir and saute till the onions turn translucent.
• Then add 1.5 tsp ginger garlic paste, chopped 1 green chili and 6 to 7 curry leaves.
• Stir and saute till the raw aroma of ginger-garlic goes away.
• Now add ½ tbsp chopped mint leaves/pudina and ¼ cup chopped coriander leaves/dhania patta.
• Stir and saute for a minute.
• Add the finely chopped tomatoes and ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp black pepper powder or crushed black pepper, ½ tsp coriander powder and 1 tsp cumin powder. for a lesser spiced version add 1 tsp ginger-garlic paste, ¼ tsp red chili powder and ¼ tsp black pepper powder.
• Stir very well and saute the tomatoes.
• The tomatoes should soften and become pulpy with oil releasing from the sides.
• Add the soaked rice. Stir the rice with the tomato mixture very well. Sauté for a minute.
• Add 1.75 cups water. For a softer consistency in the rice, you can also add 2 cups water.
• Season with salt as per taste.
• Cover and pressure cook for 2 whistles on medium flame. About 10 to 11 minutes. To get a softer rice, you can also pressure cook for 3 whistles.
• When the pressure settles down on its own. Then remove the lid and gently fluff the rice.

Source: vegrecipesofindia

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Govind Gatte

Govind Gatte 

www.facebook.com/sunflameindia

INGREDIENTS:

Rajasthani recipes

  Besan - 1 cup

  Red chilli pd - 1/2 tsp

  Turmeric pd - 1/4 tsp

  Carom seeds - 1/4 tsp

  Curd - 1 tbsp

  Oil - 2 tsp

  Mawa/ Khoya - 1/4 cup (grated)

  Green chillies - 2 (chopped)

  Coriander leaves - 1 tbsp (chopped)

  Cashews - 2-3 (chopped)

  Raisins - 2 -3

  Salt to taste

  For gravy

  Mawa/ khoya - 1/4 cup (grated)

  Curd - 1/2 cup

  Red chilli powder - 1/2 tsp

  Turmeric powder - 1/4 tsp

  Cumin seeds - 1/2 tsp

  Cumin powder - 1/2 tsp

  Coriander powder - 1 tsp

  Besan - 2 tbsp

  Oil - 2 tbsp

  Coriander leaves-For garnish

  Curry leaves - 1 sprig

  Salt to taste

  INSTRUCTIONS:

• In a bowl add besan, curd, red chilli powder, turmeric, salt, carom seeds, oil and mix them well.
• For filling mix mawa, green chillies, salt, cashews, raisins, coriander leaves and keep it aside.
• Add little water and make it a firm dough.
• Divide the dough to equal balls, take a ball and make a disc.
• Divide the filling to equal parts, take a part and make a ball. Keep it on the disc and cover from all side.
• Roll to a ball again and keep it on a plate. Do the same for rest of the dough and filling.
• In a sauce pan boil enough water. After they boil drop the prepared gattas in the water.
• Cook them well for 10-15 mins till you prick a tooth pick it should come out clean.
• Strain the gattas and restore the water to use in the gravy.
• In a sauce pan heat oil add cumin seeds.
• After they splutter add curry leaves, besan, mawa and saute them well till the raw smell goes off.
• Add Red chilli powder, cumin powder, turmeric, coriander powder, salt and the restore water or plain water.
• After they boil add the gattas and cook them well for few minutes.
• Beat the curd well and keep it ready.
• Simmer the flame and then add the curd, Mix them well and cook the gravy for few minutes till the oil float on the gravy.

Source: http://www.desifiesta.com/

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Vegetable Pottage

Vegetable Pottage

www.facebook.com/sunflameindia

INGREDIENTS:

3 turnips

2 carrots

1 parsnip (About 1lb of vegetables in total)

A knob of butter (1oz)

2oz oats

Heaped tablespoon chopped fresh parsley

1 pint/16 floz or 570ml of vegetable stock

INSTRUCTIONS:

Prepare the vegetables

• Put them in the saucepan with the butter and lightly fry to soften
• Add the chopped parsley and oats
• Add the stock
• Cover and cook slowly on a low heat for 20-30 minutes, stiring from time to time
• Once the oats have thickened the sauce and the vegetables are softened, the pottage is ready. 

Source: http://cookit.e2bn.org/

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Raw Banana Poriyal

Raw Banana Poriyal

www.facebook.com/sunflameindia

INGREDIENTS:

3 small to medium raw bananas

1 tbsp coconut oil

1 to 2 dry red chili

½ tsp mustard seeds

1 tsp urad dal

½ tsp cumin seeds/jeera

8 to 10 curry leaves/kadi patta

a pinch of asafoetida/hing

¼ cup water or add as required

3 tbsp grated coconut

2 tbsp chopped coriander leaves/dhania patta

INSTRUCTIONS:

• Rinse the raw unripe bananas first. Peel them lightly. Dice them and add them in a bowl containing water, so that they don't darken.
• Heat 1 tbsp coconut oil in a shallow frying pan. Keep the flame to a low and add ½ tsp mustard seeds and 1 tsp urad dal. saute till the mustard seeds crackle and the urad dal turn golden
• Then add ½ tsp cumin seeds and sauté till they splutter.
• Then add 1 to 2 dry red chili, a pinch of asafetida, 8 to 10 curry leaves.
• Stir and saute till the red chilies change their color and.
• Now add the raw banana and salt.
• Add ¼ cup water. Stir very well.
• Cover the pan with a lid.
• On a low flame simmer till the bananas have cooked well and softened. Do check a couple of times when the bananas are cooking. If the water dries up in the pan then add some more water.
• When the bananas have cooked, there should be no water in the pan. If there is then simmer without the lid, till all the water dries. Then add 3 tbsp grated coconut.
• Mix the coconut with the rest of the banana stir fry.
• Add 1 tbsp chopped coriander leaves. Mix again.
• Serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice.

Source: vegrecipesofindia

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Dahi Bhindi

Dahi Bhindi

www.facebook.com/sunflameindia

INGREDIENTS:

200 to 250 gms bhindi/okra

1 medium onion, finely chopped

2 medium ripe red tomatoes + 6-7 whole cashews, chopped - blended to a smooth paste

½ cup yogurt/curd, whisked till smooth

3-4 garlic + ½ inch ginger - crushed to a paste in a mortar and pestle

1.5 tbsp gram flour/besan

½ tsp cumin seeds/jeera

½ tsp coriander powder/dhania powder

¼ tsp red chili powder/lal mirch powder

¼ tsp turmeric powder/haldi

¼ or ½ tsp garam masala powder - if homemade or very strong, then just add ¼ tsp

2 cups water

1 to 2 tbsp cream

2 tbsp oil for sauting the okra

1 tbsp ghee or oil for the sauce

Salt as required

INSTRUCTIONS:

• Rinse the okra/bhindi in water for a couple of times.
• Dry the bhindi with a kitchen towel or spread them on a plate and let them dry on their own.
• Trim off the head and tail of the bhindi. Chop the bhindi in 1 inch pieces. Keep aside the chopped bhindi.
• Heat the 2 tbsp oil in a pan. Add the chopped bhindi and saute for atleast 8-10 minutes on a low flame till they change color and are cooked.
• Remove the sauted bhindi and keep aside.
• Puree the tomatoes and cashews to a smooth paste in a blender or chutney grinder.
• With a wired whisk, whip the yogurt till smooth.
• Heat up the same pan in which we sauted the bhindi.
• Add 1 tbsp oil or ghee. Crackle the cumin seeds first.
• Add the chopped onion and saute till the onions caramelize or turn golden.
• Add the ginger-garlic paste and saute for about 15-20 seconds or till the raw aroma goes away.
• Add the tomato-cashew paste and saute till oil starts to leave the sides of the mixture.
• The onion-tomato-cashew masala paste has to be sauted very well.
• Keep on stirring often for uniform sauting.
• The whole masala should come together and you should be able to see the oil or fat leaving the sides of the masala.
• Add gram flour and saute for 1-2 minutes or more on a low flame till the raw aroma of the gram flour goes away.
• Add all the spice powders and saute again for a minute.
• Switch off the fire and place the pan down. Add the whisked yogurt and water to the pan.
• Stir well with a wired whisk and add the sauted bhindi and salt.
• Keep the pan on the fire and simmer the sauce till the mixture starts to thicken and you see the oil or ghee floating on top.
• Add the crushed kasuri methi along with the cream and simmer for half a minute.
• Serve dahi wali bhindi with some hot phulkas, naan or rotis.

Source: vegrecipesofindia

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Kanthal curry

Kanthal curry

www.facebook.com/sunflameindia

INGREDIENTS:

One small raw Jackfruit: cut in small pieces

2 medium potatoes: cut in cubes

1 big tomato

For the Masala:

1 big onion paste

1 and ½ teaspoon ginger garlic paste

1 teaspoon turmeric powder

1 and ½ teaspoon chili powder

½ teaspoon garam masala powder

1 big bay leaf

1 piece cinnamon

1-teaspoon black pepper: coarsely ground

3 pieces cloves

Salt to taste

4-teaspoon oil

INSTRUCTIONS:

• First boil the jackfruit chunks in lightly salted water with ½ teaspoon turmeric until tender.
•  
• Heat 1-teaspoon oil in a kadhai and lightly fry the potatoes with salt till light brown in colour. Keep them aside.
•  
• Again heat 3-teaspoon oil and put the bay leaf, clove, Pepper and cinnamon. When they start to sputter add the onion paste, turmeric, salt and chili powder.
• Fry on a low heat. When the onion is half done add the ginger garlic paste and again fry on low flame till oil separates at the sides.
• Now put the chopped tomato, mix well and cover. After 5 minutes check if the tomato is cooked. Mix everything together with your spatula.
•  
• At this point add the boiled Jackfruit and potatoes. Give everything a good stir so that the veggies are coated with the fried spices.
• Cover and let it absorb the aroma for 2 minutes. Add hot water to it, check the seasoning, cover and let it cook till the Jacfruit is soft.
•  
• Once the water evaporates, sprinkle the garam masala powder and serve with steamed rice.

Source: ahomemakersdiary

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Baby Potato fry

Baby Potato fry

www.facebook.com/sunflameindia

INGREDIENTS:

250 grams baby potatoes, boiled and peeled

1 tbsp cold processed sesame oil or any oil

½ tsp mustard seeds

½ tsp cumin seeds

¼ cup sliced pearl onions/shallots or chopped onions, 8 to 9 pearl onions or 1 small onion

6 to 7 curry leaves

A pinch of asafoetida

¼ tsp turmeric powder

¼ tsp red chili powder, add as required, for a spicy taste add ½ tsp

1 tsp sambar powder

2 tbsp chopped coriander leaves

INSTRUCTIONS:

• Rinse and then steam 250 grams baby potatoes, in a steamer or pressure cook.
• For pressure cooking, cook for 2 whistles.
• When the potatoes become warm, peel and keep them aside.
• Heat 1 tbsp sesame oil in a pan. Keep the flame on a low and add the mustard seeds and crackle them.
• Then add the cumin seeds and saute till they splutter and change color.
• now add ¼ cup sliced pearl onions or chopped onions, 6 to 7 curry leaves and a
• Pinch of asafoetida.
• Sauté till the onions turn translucent.
• Add the peeled potatoe and stir them very well.
• Now add the spice powders - ¼ tsp turmeric powder, ¼ tsp red chili powder, 1 tsp sambar powder. For a spicy taste, add ½ tsp red chili powder. If you don’t have sambar powder, then add ¼ tsp coriander powder and ¼ tsp garam masala powder.
• Mix the spices with the ingredients and potatoes, in such a way that they coat the potatoes evenly.
• Add salt and stir again.
• Sauté the potatoes for 4 to 5 minutes on a low flame. Then add chopped coriander leaves.
• Stir and switch off the flame.
• Serve baby potato fry as a side dish with rasam-rice, sambar-rice or dal-rice. You can also have the potato fry with chapati.

Source: vegrecipesofindia