Baby Potatoes In Spicy Tomato Sauce

This recipe is nearly oil free and also gluten free. Baby potatoes are boiled, skins removed and served dipped in spicy tomato sauce. These can be eaten as snack or served as an appetizer. Ten baby potatoes have been used which serves about four to five people.

Ingredients	Quantity
Baby Potatoes	10
Salt	to taste
Water	to boil potatoes

Method

1. Boil the baby potatoes in enough water with salt added.Do not overcook them.


2. Cool them and peel the skins and keep them aside.

Ingredients For Tomato Sauce	Quantity
Blanched Tomatoes	5
Finely Chopped Onions	1 tbsp
Finely Chopped Garlic	1 tsp
Finely Chopped Green Pepper or Capsicum	1 tbsp
Finely Chopped Green Chilli	1 tsp
Finely Chopped Cilantro (Coriander) Leaves	1 tbsp
Red Chilli Powder	1 tsp
Oregano Flakes (Optional)	½ tsp
Black Pepper Powder	½ tsp
Salt	to taste
Oil	1 tsp

Method to make the Sauce

1. Puree the blanched tomatoes.


2. Heat one teaspoon of oil in a pan and add the chopped onions and garlic and fry. Do not brown them.



3. Then add the chopped green chillies, green peppers, salt,chilly powder, oregano and the pureed tomatoes and cook till the consistency is thick but not too thin. Instead of oregano any other herb of your choice can be added.



4. Add the chopped cilantro leaves and mix.

To Serve
Place the tomato sauce in a deep dish plate and place the boiled potatoes with a tooth pick and serve.

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Gluten Free Chapatis

Chapatis ( Indian Bread ) made out of amaranth flour or rajgira flour {Indian name},rice flour and mashed potato are gluten free, nutritious and are tasty too.To spice it up,green chilly,coriander leaves,cumin and ginger garlic paste can be added.The dough can either be made into crisp puris which are fried and more calorific or rolled into chapatis.This recipe serves about six chapatis or ten puris.

Ingredients	Quantity
Rajgira Flour	1 cup
Rice Flour	½ cup
Bolied Mashed Potatoes	½ cup
Green Chillies	2
Coriander Leaves (Cilantro)	1 bunch
Ginger Garlic Paste	1 tsp
Roasted Cumin Seed Powder	½ tsp
Salt	to taste
Oil	for frying
Water	as required
Polythene sheets	2

Method

1. Make a paste with green chillies,coriander leaves,ginger garlic paste and keep it aside.


2. Take a bowl and add the rajgira flour,rice flour,salt,green chilly paste,cumin powder and mashed potato and mix it well to form a fairly stiff dough. If water is required you may use a little.


3. Rest the dough for fifteen minutes or less.


4. Divide the dough into equal lemon sized balls for chapatis.


5. Heat a flat greased pan.


6. Take one ball of the dough and place it on a polythene sheet and cover the dough with the other sheet. Roll it out with a rolling pin into a round shape about four to five inches in diameter.


7. Place this chapati on the hot greased pan and cook on low heat till it is slightly brown and turn the side.Pour about half a teaspoon of oil over and along the sides of the chapati so that the edges get brown. When both the sides are light brown and cooked, remove and continue with the next one.


8. For puris roll them between the polythene sheets into thicker and smaller size and deep fry them till golden brown and crisp.


9. Serve them hot with green chilly pickle or vegetable pickle or with dhal or any vegetable dish.

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Greens in Sesame Seed Sauce

This nutritious recipe is yet another one using sesame seeds. Normally thick stems of Amaranth leaves are used.These thick stems are known as "thotakura kaadalu" in Telugu{Indian language} which are available sometimes.The gravy can be flowing or thick and is made with rice and sesame seeds.This simple recipe is very nutritious and serves three to four people.

Ingredients	Quantity
Freshly Chopped Amaranth Leaves	3 cups
Garlic Cloves (Optional)	6 to 7
Dry Red Chillies	3
Black Gram Dhal (Urad Dhal)	1 tsp
Benga Gram (Channa Dhal)	1 tsp
Mustard Seeds	1 tsp
Cumin Seeds	½ tsp
Asafoetida (Hing)	¼ tsp
Oil	1 tsp
Rice	3 tbsp
Sesame Seeds	3 tbsp
Water	as per requirement
Salts	to taste

Method

1. Soak the rice and sesame seeds in water for twenty minutes. Grind this along with two red chillies and salt into a fine paste with water and keep it aside. This will be about half to three fourths cup.


2. Take oil in a pan and add the urad dhal,channa dhal,mustard seeds,cumin seeds,asafoetida and one red chilly and fry till the mustard seeds crackle.


3. Add the garlic cloves and fry for a minute and then add the chopped amaranth leaves and little salt. Stir fry the greens without covering so that the green colour remains intact.


4. Then add the rice, sesame paste to this and mix well.


5. Lower the heat and cook till the paste is cooked.More water can be added if necessary.Remove from heat.


6. Serve this hot with rice or chappatis.

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Spicy Achari Baingan (Egg Plant)

This side dish has the ingredients used in North Indian pickles and so its name.This can be made as a party food and can be made with egg plant or boiled and fried potato or paneer.Serves six people.

Ingredients	Quantity
Egg Plant (Brinjal)	3 medium
Fennel Seeds (Saunf)	1 tsp
Fenugreek Seeds (Methi)	1 tsp
Nigella Seeds (Onion Seeds or Kalonji)	1 tsp
Cumin Seeds (Jeera)	1 tsp
Sliced Onions	1 cup
Sliced Green Chillies	6
Turmeric Powder	½ tsp
Ginger Garlic Paste	1 tsp
Yogurt (Thick Beaten Curds)	½ cup
Dry Mango Powder	1 tsp
Red Chilly Powder	1 ½ tsps
Sugar	½ tsp
Salt	to taste
Oil	4 tbsps
Water	½ cup
Fried Cashewnuts	6
Chopped Cilantro (Coriander Leaves)	1 tbsp

Method

1. Slice the washed brinjals into long pieces and keep them in water so that they do not become brown.


2. Heat oil in a pan and put the brinjal slices with water squeezed out and fry them till light in colour. Keep them aside.



3. In the same oil, add the cumin seeds,fenugreek seeds,nigella and fry. After 15 to 20 seconds add the sliced onions and green chillies and fry them.



4. Stir fry these until golden brown.



5. Add tumeric powder,ginger garlic paste and fry.



6. Add the beaten curds,dry mango powder,chilly powder,sugar and salt and cook till the oil seperates.



7. Add the fried brinjal slices and water and cook for a minute.



8. Garnish this dish with fried cashewnuts and chopped coriander leaves and serve it with chappatis or bread.

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Cool Mango Panna

Cool mango panna is a cool drink best for Summer especially to beat the heat in the afternoon.This drink can be made and stored in the refrigerator for a few days.

This recipe gives you two or more glasses.

Ingredients	Quantity
Raw Mango	1
Sugar	½ cup
Salt	½ tsp
Roasted Cumin Powder	1 tsp
Water	3 to 4 cups

Method

1. Cook the washed mangoes with a cup of water in the pressure cooker till soft.


2. Cool them and squeeze out the juice from the mango by adding water.


3. Add the sugar,salt and cumin powder and mix well till the sugar dissolves. If the mango is very sour,more water or sugar or both can be added.


4. Chill the juice in the refrigerator.


5. Serve this panna in glasses decorated with mint leaves.

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Mango Ginger Garlic Chutney

Since it is the mango season this chutney can be prepared and preserved for three or four months. To stay longer, it can be kept in the refrigerator.

Ingredients	Quantity
Grated Sour Mango	1 cup
Ginger	50 gms
Garlic	50 gms
Red Chilly Powder	3 tbsps
Roasted Fenugreek Seeds (Methi)	1 tbsp
Cumin Seeds	1 tbsp
Salt	to taste
Oil	6 tbsps

Method

1. Powder the roasted fenugreek seeds and cumin seeds together.Grind the cleaned ginger and garlic to a fine paste.


2. Take oil in a pan and add the oil and heat it till it smokes and remove from he heat.Cool it till it is warm.


3. To this oil add grated mango,ginger garlic paste,methi and cumin powder,red chilly powder and salt and mix well.Cool the mixture and store it in a clean bottle.If the mangoes are sour it will stay longer.


4. This delicious chutney can be served with hot rice or with dosas and utappams.

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