Peas Masala Curry

Ingredients:
Peas - 1 1/2 cup
Potatoes - 2no.s
Onion - 1medium
Tomato - 1medium
Cashew nuts - 10no.s (Grind to a fine paste)
Water - 1 cup
Coriander powder - 1 1/2 t spoon
Red chilly powder - 1 t spoon
Turmeric powder - 1/4 t spoon
Ginger - 1" inch
Garlic - 3 cloves
Oil - 3 table spoon
Kasoori methi - 2 t spoon
Curry leaves - 2 sprigs

Preparation:

1. Soak peas in water for about 3-4 hrs.
2. Heat oil in a pressure cooker and saute sliced onions till turns tender.
3. Add chopped ginger and garlic and saute well.
4. Add salt, turmeric powder, chilly powder, corriander powder and mix well.
5. Add the peas and mix well for 1 minute and add chopped potatoes.
6. Add the water, close the lid and pressure cook for 2 whistles.
7. Once pressure is released, open the lid and cook over a very low flame.
8. Add sliced tomatoes and cashew nut paste and mix well and cook for 2 minutes.
9. Add kasoori methi and curry leaves.

Now it is ready to serve. It is a great combination with chappati.

Parippum Kaayayum Curry (Dal Plantain Curry) & Awards

Nowadays we are quite busy as we have to move to another house. Need to pack up all our items. So I was not in a mood to update the blog. I had a left over plaintain, and I was thinking what to prepare with 1 plaintain and idea sparked from my hubby. Without any thoughts, prepared this and thought of updating my blog.

Ingredients:
Plantain - 1 (Chopped into medium pieces)
Toor dal - 1/2 cup
Shallots - 5 no.s (chopped into half)
Grated coconut - 1/2 cup
Cumin seeds - 1/4 t spoon
Turmeric powder - 1/4 t spoon
Red chilly powder - 1/4 t spoon
Dried Red chillies - 4 no.s
Garlic - 2no.s ( chopped into fine pieces)
Curry Leaves - few
Salt - to taste
Mustard seeds - 1/2 t spoon
Cooking oil - 1 table spoon


Preparation:

1. Soak dal for 30mins.
2. Cook dal & plaintain pieces in a pressure cooker with 1 cup of water,turmeric powder, chilly powder, salt & cook for 1 to 2 whistle.
3. Grind coconut with cumin seeds and make a paste.
4. Add the coconut paste to the cooked dal,3/4 cup water & then cook over low flame for about 3 minutes.
5. Heat a pan and add oil. Splutter Mustard seeds, dried red chillies, garlic, shallots, curry leaves. Transfer these contents to the curry.
6. A good combo with white rice & fish fry.

Here comes the Awards. I apologise to all my blogger friends as i couldn't comment to their recent posts and couldn't publish the awards too. Sorry for the delay friends.
Awards from Beena & Jagruthi

Thank you so much dearies. 

Now, it's not enough just to grab this award, there are conditions and obligations in receiving it:
Requirements:-
I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of Honest Scrap logo on my blog
I must select atleast 7 other worthy bloggers and list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

Here comes the award from Ruchi bedhangal & Deepa

Thank you so much dear. To know more about me please visit here.

I would like to share these 2 awards with
Cicily
Tina
Fathima
Vineetha
Sangi
Rekha
Sushma

Njoy!!!!!!!

Mathanga Thoran (Pumpkin Fry)

Pumpkin is one of my favorite veggie. But the hard thing is that, I never can cook it without my hubby's help. I always find it difficult to peel off its skin. Might be I need to join gym!!! :)

Ingredients:
Pumpkin - 1 1/2 cup chopped in square shape
Small Onion - 10 nos
Dried Red Chilly - 3-4 nos
Cooking Oil - 1 table spoon
Mustard Seeds - 1/2 t spoon
Turmeric Powder - A pinch
Salt - To taste
Curry Leaves - Few

Preparation:

1. Grind onions and red chillies without adding any water and keep aside.
2. Heat a pan with oil and splutter mustard seeds.
3. Add the grinded mixture and saute well.
4. Add pumpkins, turmeric and salt and mix well.
5. Add 3/4 cup of water, cover the pan and cook over medium flame till pumpkin is cooked. It takes almost 5-7 minutes.
6. Garnish with curry leaves.

Serve hot with white rice.

Mushroom Vegetable Rice

This weekend I found lots of leftover vegetables and mushrooms in my fridge and decided to cook something healthy and non-spicy with that. The first thing that came to my mind was vegetable fried rice. But my hubby suggested mushroom vegetable rice, since he is very much fond of crispy vegetables cooked in olive oil. He always prefer coarse black pepper powder, than green chillies and red chilly powder which normally makes the food spicy. I think he got influenced by his Filipino friends who always 'sweat and cry' when they eat dish cooked with red chilly powder or green chillies. But they never have issues with black pepper.

Ingredients:
Jeera Rice - 1 1/2 cup (Basmati rice is a better option)
Mushroom - 1 1/2 cup chopped
Red Cabbage - 1 cup grated
Broccoli Florets - 1 cup
Onion - 2 small chopped
Carrot - 1 no chopped
Turmeric Powder - 1 pinch
Black Pepper Powder - 1 t spoon
Light Soy Sauce - 1 t spoon
Slat - To taste
Olive Oil - 2 table spoon

Preparation:

1. Cook the rice with enough water, salt and few drops of oil. Once cooked drain the water using a colander. Make sure that the rice is not over cooked and sticky.
2. Heat a sauce pan and add olive oil.
3. Add onions and saute well. Add a pinch of turmeric and salt and continue to stir.
4. Add carrots and stir for around 2 minutes.
5. Add chopped mushrooms and stir well.
6. Add pepper powder and mix well.
7. Add broccoli florets and cover the sauce pan with a lid cook over low flame for about 3 minutes.
8. Then add chopped red cabbage mix well and cook for about 1 minute.
9. Add the soy sauce and mix well.
10. Mix the cooked rice with the cooked vegetables.

Delicious mushroom vegetable rice is ready to serve with any kind of salads. It is a very healthy choice.

Red Cabbage Thoran

Hi friends, I reached a mile stone today. It is my 50th post!!! Thanks to all for the encouragement.
I have seen this very colorful cabbage so many times while shopping, but never had the courage to pick it up and try. Once tried we really started liking it. Unlike the green one, this is quite thick and is very crispy. It is quite easy to cook and is very healthy.

Ingredients:
Red Cabbage - 250 gm grated
Grated Coconut - 2 1/2 table spoon
Dried Red Chilly - 4 nos
Turmeric Powder - A pinch
Mustard Seeds - 1 t spoon
Cooking Oil - 2 table spoon
Salt - To taste
Curry Leaves - 1 sprig

Preparation:

1. Heat a pan with oil. I used olive oil.
2. Splutter mustard seeds and dried red chilly.
3. Add the grated cabbage and stir well.
4. Add salt, turmeric powder, grated coconut and mix well.
5. Cover the pan and cook over low flame for about 3-4 minutes. In between stir to make sure that it doesn't stick to the bottom.
6. Garnish with curry leaves and it is ready to serve.

Sweet Potato

Sweet Potato is one of my childhood favorite. Recently I saw Japanese sweet potato while shopping and decided to pick it up. I had a wonderful weekend with my fond childhood memories of sweet potatoes. It is a wonderful option for breakfast or evening snacks. Simple & easy to cook.

Ingredients:
Sweet Potato : 6 nos medium size
Salt : To taste

Preparation:

1. Wash and clean the sweet potatoes well.
2. Boil sweet potatoes in a pressure cooker with enough water and salt to taste.
3. Wait for one whistle and turn off the flame and wait till the pressure is relieved.
4. Take out the sweet potatoes, peel off the skin and cut into round pieces.

Alternatively you can use a wide opened vessel to boil the sweet potatoes. Turn off the flame when the sweet potatoes are cooked well.

Coconut Rice

There are different ways of making coconut rice and this is one of the easiest version of making it. My friend Nidhu introduced this wonderful recipe to me. I heard at least 20-30 times, over phone, "Aparna, I feel lazy today. So I will prepare coconut rice for dinner". I should say that it is really contagious and I too got addicted to the same habit - when lazy, just go for coconut rice. It is easy and tasty!!! But, I should really thank her, because now me and my hubby really loves it.

Ingredients:
Jeera Rice or White Rice : 1 1/2 cup
Coconut Milk : 1/2 cup
Water : 2 1/2 cup
Coconut Oil : 1 1/2 table spoon
Green Chilly : 2 nos
Ginger : 1 inch
Curry Leaves : 1 sprig
Coriander Leaves : 2 sprigs
Salt : To taste

Preparation:

1. Wash, clean and dry the rice using a colander.
2. Grind green chilly, ginger, curry leaves and coriander leaves and make a paste and keep aside.
3. Turn on the rice cooker and add the oil.
4. Once oil is heated, add the grinded paste and stir well for 5-10 seconds.
5. Add the dried rice and stir well for around 1 minute.
6. Add the water, coconut milk and salt.
7. Close the cooker and start cooking till the rice is cooked.
8. It will take only 10-12 minutes for the rice to be ready.
9. This will be enough to serve 2-3 people.

You can have it with fried items, dry masalas, any varutharacha curry or salads.

Pacha Kaaya Thoran (Raw Plantain Fry) And Award

Ingredients:
Pacha Kaaya (Raw Plantain) - 2 nos medium (Chop it into small pieces)
Shallots - 5 nos
Onion - 1 medium (Chopped finely)
Green Chilly - 3 nos (Split into half)
Turmeric Powder - 1/4 t spoon
Coarse Pepper Powder - 1 t spoon
Mustard Seeds - 1 t spoon
Cumin Seeds - 1/2 t spoon
Grated Coconut - 1/4 cup
Curry Leaves - 1 sprig
Salt - To taste
Oil - 1 1/2 table spoon

Preparation:

1. Grind shallots and coconut either using mortar and pestle or using mixer. If you are using mixer make sure that it doesn't form a paste. Add cumin seeds to it and mix well with a spoon. Then keep it aside.
2. Heat a pan and add cooking oil.
3. Splutter mustard seeds and add curry leaves.
4. Add sliced onions, green chillies and saute well.
5. Add salt, turmeric powder and mix well.
6. Add the prepared paste in step 1 and saute it for 1 minute.
7. Add chopped plantains and mix it.
8. Add 1/4 cup of water and cover the pan with a lid and allow it to boil.
9. In between open the lid and stir it to make sure that it doesn't stick to the bottom.
10. Once cooked well (around 5-8 minutes) transfer to a bowl.

It is a delicious combination with rice.

Award
It is award time again. Thank you so much Jagruthi for this wonderful encouragement.

To know more about me please click here.

I would like to share this award with my following friends. Please collect this award and post it in your blog.
Preethi
Ganga
Gita
Deepa
Gulmohar
Renuka
Devi

Technorati blog claim token
I just registered my blog to technorati. So happy... My token for claim is WS5J2THUU9TG.

Kushari (Egyptian Special)

Last weekend I thought of preparing a variety dish. Suddenly my Dubai days and Kushari came to my mind. Kushari was introduced to me by my friend Dina, who is from Egypt. A popular tradional dish of Egypt which is simple, healthy, tasty & also rich in protein. Sometimes we used to have this for lunch at office in Dubai. She made me craze for this. I really want my husband to try this too. Dina also gave me tips for cooking Kushari. I  would like to thank her a lot for helping me to prepare this & sharing with you all my friends.

Ingredients:
Rice (White rice)- 1 cup
Macaroni (Elbow Shaped)- 3/4 cup
Green lentils - 1/2 cup
Tomato Paste - 4 full table spoon
Garlic - 2 to 3 cloves
Onion - 2 medium (1 chopped finely, other sliced lengthwise for frying)
Red Pepper Flakes - 1 t spoon
Black Pepper - 1 t spoon (each serve)
Salt - to taste (each serve)
Olive Oil - 2 table spoon for frying onions
Olive oil - 1 table spoon

Preparation:

1. Wash & clean rice well. Cook the rice with 2cups of water. Cook the macaroni with enough water and 1 t spoon of oil & 1/2 t spoon of salt until it becomes soft & tender. Cook the lentils with enough water until it becomes soft. Cook all the three items separately in wide opened vessels. Once cooked, drain the water from each of them and keep it aside.
2. Heat a pan and add 2 table spoon of olive oil. Add sliced onions and fry it well until it turns brown & crispy. Keep it aside in a tissue paper & drain the excess oil from it.
3. Again in the same pan add 1 table spoon of olive oil & add finely chopped garlic, onions and saute well till it becomes tender.
4. Add tomato paste  to it and keep stirring with a wooden spatula.  Add red pepper flakes & salt to it. Mix well. Keep it aside. (If you prefer non spicy, don't add the pepper flakes)
5. Take a bowl & add small portion of cooked lentils, cooked rice & cooked pasta.
6. Layer a spoon full of cooked tomato paste, fried onions, Salt & pepper & serve individually.
7. You can mix it well with a fork & spoon (rice, lentils, pasta , tomato paste,fried onions  salt & pepper) & enjoy the kushari.

Tips:
Instead of macaroni, you can add spaghetti or you can use combo of macaroni & spaghetti. But you have to cook separately.
Instead of tomato paste you can blend tomatoes with little water. You can add vinegar too.

Mashed Kappa (Tapioca)

Ingredients:
Kappa (Tapioca) - 1 kilo
Turmeric Powder - 1/2 t spoon
Chilly Powder - 1/2 t spoon
Salt  - to taste
Dried Red Chilly - 3 no.s
Mustard Seeds - 1/2 t spoon
Curry leaves - 1 sprig
Cooking oil - 1 table spoon

Preparation:

1. Boil kappa(Tapioca) in wide opened vessel with enough water, salt, turmeric, chilly powder and cover it with a lid.
2. Once cooked lower the flame and mash the kappas well.
3. Heat a pan and add oil. Splutter mustard seeds. Then add dried red chilly & curry leaves.
4. Transfer these contents to the cooked kappas..
5. Ready to serve with chutney.

Mushroom Cutlet

Mushroom is my favorite, also for my hubby too. This weekend I thought of trying something different with it and came up with this cutlet. I am so happy that it turned out sooooooooo well. It was really yummy :)

Ingredients:
Button Mushroom - 12 nos small (Chop to fine pieces)
Potato - 3 small (Boil and mash)
Onion - 2 medium (Chop to fine pieces)
Shelled Green Peas - 1/4 cup (Boil and cook)
Green Chilly - 3 nos (Chop to fine pieces)
Ginger - 1 inch (Chop to fine pieces)
Garlic - 1 clove (Chop to fine pieces)
Curry Leaves - 1 sprig (Chop)
Coriander Leaves - 2 sprig (Chop)
Turmeric Powder - 1/4 t spoon
Chilly Powder - 1 t spoon
Garam Masala - 1/2 t spoon
Salt - To taste
Cooking Oil - 2 table spoon (For masala) &150 ml (For shallow frying)
Egg - 2 nos
Bread Crumbs - 1 1/2 cup

Preparing Masala:

1. Heat oil in a pan and saute the sliced onions till golden brown.
2. Add chopped green chilly, ginger, garlic and saute well.
3. Add salt to taste, turmeric, red chilly and garam masala powder and mix well for around 20-30 seconds.
4. Add chopped mushrooms, green peas and curry leaves and stir well.
5. Take a bowl and transfer the mashed potatoes to it.
6. Transfer the prepared masala to the bowl and mix it well.
7. Add the chopped coriander leaves to the mix.

Preparing Cutlet:

1. Beat the eggs in a bowl and keep it aside.
2. Take the bread crumbs in a flat plate and keep it aside.
3. Make small balls out of the masala, flat it, dip in the beaten eggs and immerse in bread crumbs to get a thin layer of it.

Make sure that you are getting fine bread crumbs. We got slightly thick one which is in fact used for making nuggets.

Cooking:
Heat a tava with oil for shallow fry
Once heated fry the cutlets on both sides in medium flame.
Cutlets are now ready to serve.
Serve it with ketchup.

Tips:
If you don't prefer egg, you can use all purpose flour (maida) for making the dipping mixture. Just take all purpose flour in a bowl and mix it with some water. Your dipping mixture is ready.
Don't dip your cutlet for more than 2 seconds in your dipping mixture. Also make sure that you are immersing it in bread crumbs immediately.

Mushroom Pepper Masala

Ingredients:
White Beech Mushroom - 150 gm
Onion - 1 medium sliced lengthwise
Tomato - 1 medium sliced thin and lengthwise
Curry Leaves - 1 sprig
Ginger Garlic Paste - 1/2 t spoon
Green Chilly - 1 (slice it lengthwise)
Cooking Oil - 1 1/2 table spoon
Turmeric Powder - 1/4 t spoon
Red Chilly Powder - 1/2 t spoon
Black Pepper Powder - 1 1/2 t spoon (Coarsely powdered)
Coriander Leaves - 1 sprig (Chopped small)
Water - 1/2 cup
Salt - To taste

Preparation:

1. Heat oil in a sauce pan
2. Saute onion till golden brown
3. Add tomato, green chilly, curry leaves and ginger garlic paste and mix well for around 15-30 seconds
4. Add turmeric, black pepper and red chilly powder and mix well.
5. Add mushroom, salt and water, mix well, close the lid and heat in low flame till mushroom is cooked.
6. Your tasty mushroom pepper masala is ready.

Onion Bhaji

Ingredients:
Onion - 2 medium  (Sliced into fine pieces)
Gram flour (Kadalamavu) - 1 1/2 cup
Plain Flour (Maida) - 2 table spoon
Salt - to taste
Coriander leaves - 4 sprigs (Chopped into fine pieces)
Green chillies - 4 no.s (Sliced into fine pieces)
Ghee - 3 tspoon
Cooking Oil - 300ml for frying
Curry leaves - 1 sprig
Garlic - 3 cloves (Finely chopped)
Cumin seed - 1/2 t spoon

Preparation:

1. Take a bowl and add gram flour, plain flour, salt, ghee and mix well.
2. Add sliced onions, green chilly, chopped coriander, garlic cumin seeds, curry leaves.
3. Sprinkle some water and mix all together well. The dough should not be too watery.
4. Heat a pan and add 300 ml for frying.
5. Take small dough and fry it in oil.
6. Ready to serve with sauce if required, combination with tea.
7. A good evening snack.

Mathanga Erissery (Pumpkin Curry)

Ingredients:
Pumpkin - 420 gm
Grated Coconut - 1 cup
Turmeric Powder - 1/4 t spoon
Cumin Seed - 1/4 t spoon
Mustard Seed - 1/2 t spoon
Dried Red Chilly - 4 no.s
Urad Dal - 1 t spoon
Cooking oil / Coconut oil - 1 1/2 table spoon
Curry leaves - 1 sprig

Preparation:

1. Chop pumpkin into cube pieces.
2. Boil pumpkin in a manchatti (Deep Earthern pot) with enough water (300 ml), salt, turmeric powder.
3. Grind 1/2 cup of grated coconut with cumin seeds into fine paste.
4. Once the pumpkin is cooked, reduce the flame, add the coconut paste to it. Mix it well
5. Heat a pan and add cooking oil. Splutter mustard seeds, urad dal, dried red chillies.
6. Transfer this to cooked pumpkin. Turn off the flame and keep aside the cooked pumpkin.
7. Heat the same pan, add 4 table spoon of grated coconut and curry leaves and fry it till it turns brown.
8. Add these to the cooked pumpkin.
9. Ready to serve. A part of Kerala Sadhya.

Cauliflower Thoran

Ingredients:
Cauliflower - 2 cups florets(Chopped into very fine pieces)
Onion - 1 medium
Red dried chilly - 3no.s (Just make coarse powder with a mixer)
Cumin seeds - 1/2 t spoon
Turmeric Powder - 1/2 t spoon
Salt - to taste
Curry leaves - 1 sprig
Cooking oil - 1 table spoon

Preparation:

1. Heat a pan, add cooking oil. Add cumin seeds, sliced onions and saute it well until it turns tender.
2. Add salt to taste, coarse red chilly powder, turmeric powder and saute it too.
3. Add chopped cauliflower and mix it well.
4. Cover with lid and cook for about 5minutes on low flame.
5. Add curry leaves to it.
6. Ready to serve with rice.

Cheera Thoran (Palak Fry)

Ingredients
Green cheera - 1 bunch
Shallots - 5 - 6no.s
Garlic - 2 - 3 cloves (if its big one)
Green chilly - 2 - 3no.s
Cooking Oil - 1 table spoon
Salt - 1 t spoon
Turmeric Powder - 1/4 t spoon
Coconut grated - 3 tablespoon
Curry leaves - 1 sprig

Preparation :

1. Chop the green cheeras. Slice shallots, garlic lengthwise, split green chilly lengthwise.
2. Heat a pan and add cooking oil.
3. Add sliced shallots, garlic, green chilly and saute it well. (If needed you can splutter mustard seeds also)
4. Add chopped cheera, turmeric powder, salt & grated coconut and mix it well.
5. Cover the pan with a lid and cook for 2  to 3 mins.
6. Its now ready to serve with rice. Good combination with rice & dal.

Mushroom Coconut Stir Fry

Ingredients:
Button Mushrooms - 10 to 12 nos (Cut 1 into 6 pieces)
Onion - 1 medium size (Slice lengthwise)
Grated Coconut - 1/7 th of mushroom
Green Chilly - 2 nos (Splitted)
Curry Leaves - 1 strip
Turmeric Powder - 1/4 t spoon
Coriander Powder - 1 t spoon
Pepper Powder - 1 1/2 t spoon
Cooking Oil - 1 1/2 table spoon
Salt - To taste

Marination:
Marinate chopped mushrooms with turmeric powder, coriander powder, pepper powder, salt and grated coconut and keep for 15 minutes.

Preparation:

1. Heat a pan with cooking oil.
2. Add onion, green chilly and curry leaves, and saute it well until becomes golden brown.
3. Transfer the marinated mushrooms to the pan, mix it well. Cover with a lid and cook over low flame for about 5-7 minutes.
4. Now it is ready to serve for 4 people.

Tomato Rice

Ingredients:
Basmati rice / Jeera rice - 2 cups
Tomato - 2 medium sliced lengthwise
Onion - 1 medium sliced as for omlette
Green chilly - 2 split length wise
Turmeric Powder - 1/4 t spoon
Chilly Powder - 1/2 t spoon
Salt - to taste
Coriander leaves - 1 strip chopped
Cooking oil - 1 1/2 table spoon

Preparation:

1. Wash rice and allow water to drain. Keep it aside for 20 mins.
2. Heat a deep sauce-pan and add cooking oil.
3. Add sliced onions,green chilly. Add salt & turmeric. Saute it well for 2 minutes.
4. Add tomatoes and saute well till it becomes tender.
5. Add chilly powder and mix well.
6. Add rice and stir it well for 2 to 3 mins. Then add 4 cups of water and bring to boil. When it starts boiling, cover the pan with a well fitting lid and cook for 15 to 20 mins.
7. Uncover the lid and transfer to a bowl and garnish with chopped coriander leaves.
8. Now its ready to serve for 2 to 4 people.

Peas - Carrot Pulav

Ingredients:
Basmati rice / Jeera rice / White rice - 2 cups
Shelled Green Peas - 3/4 cup
Diced Carrot - 3/4 cup
Whole cloves - 4No.s
Cinnamon stick -1small
Cardamom pods - 3 or 4  bruised
Cumin Seeds - 1 t spoon
Turmeric Powder - 1/4 t spoon
Ghee - 2 table spoon
Coriander leaves - 1strip

Preparation:

1. Wash the rice and allow to dry. (30 - 40 min)
2. Heat a heavy sauce-pan and melt ghee. Saute cloves, cardamom, cinnamon. Add  cumn seeds.and saute it for a minute
3. Add turmeric & rice and stir it well on medium heat for about 2 to 3minutes.
4. Add salt to taste, peas, carrots & 4 cups hot water and bring to boil.
5. Then cover the sauce-pan with a tight lid. Cook on low flame for about 15 - 20minutes.
6. Once cooked, uncover the lid for steam to escape.
7. Garnish with coriander leaves.
8. Its now ready to serve for 4 to 5 people.

Potato Pepper Masala

Ingredients:
Potato - 2 medium size
Onion - 1 medium
Ghee - 1 1/2  table spoon
Turmeric Powder - 1/4 t spoon
Red chilly Powder - 1 t spoon (If you prefer)
Pepper Powder - 1 full t spoon
Salt - to taste
Water - 1 cup
Curry Leaves - 1 strip
Coriander leaves - 2 strips

Preparation:

1. Peel the potato outer layer.Clean the potatoes well..
2. Slice the potatoes into small pieces.Slice the onions too into fine pieces.
3. Take a bowl. Add sliced potatoes, turmeric,red chilly powder,salt to taste and mix it well.Keep it aside for 5 minutes.
4. Heat a kadai and add ghee.Add the sliced onions and saute it well until it turns golden brown.
5. Add the mixed potatoes and add pepper to it.Taste the salt and if needed,add accordingly.
6. Add 1 cup of water.
7. Cover the kadai . Wait for 5 minutes.
8. Open the cover and stir the potatoes well.Keep in medium flame.
9. Add curry leaves.
10. Ready to serve.
11. Garnish with coriander leaves..
12. A great combination with chapatis and rotis.