Madras Ratna Cafe Sambhar


When it comes to South Indian breakfast in my home, my little one always gives a big thumbsup for Idly and Sambhar. Sambhar is a lentil based vegetable stew which is cooked in an addition of tamarind pulp and usually served with Rice, Pongal, Idly and Dosa. Sambhar is made in many ways in different state and region. And also, the preparation of Tiffin sambhar is different from the regular sambhar which is served with Rice. Moong and Toor dal are added in tiffin sambhar whereas only Toor dal is used for the one which is serve with rice.

Each state serves different flavours of Sambhar and being brought up from Chennai, I always love the  hotel style sambhar especially from Saravana bhavan, Vasantha bhavan and Ratna Cafe. While surfing Veena's page for a recipe to recreate for an interesting blogger event Recipe Swap Challenge, happened to see this delicious and Madras Ratna cafe style sambhar. And also, having a little sambhar lover at home, this recipe tempted me so much to try.  Recipe swap challenge is an interesting event happening among bloggers where couple of bloggers are paired and have to recreate the recipe from their partner's page. I was paired with a lovely blogger Veena Krishnakumari who owns a fabulous webpage which is filled loads of amazing recipes. Thanks Veena for sharing this delicious sambhar recipe. The taste was absolutely delicious and exactly like the way it is usually  served in hotels. My son enjoyed this flavourful sambhar with a crispy ghee dosa.


Recipe Source : Veenasvegnation


Ingredients :

1/4 Cup Moong dal 
1/4 Cup Toor dal 
1 Tomato, finely chopped 
1 Carrot, Chopped into small cubes 
Coriander leaves for garnishing 

For Seasoning :

1 Tsp Oil / Ghee
1/2 Tsp Mustard seeds
1 Dry red chilli 
A pinch of Hing powder 

For Sambhar masala Paste :

1 Tsp Oil 
1/2 Tsp Urad dal 
4 Red chillies 
1 Tsp Coriander seeds
1/4 Tsp Methi seeds
2 Tbsp Coconut, grated 
1 Tomato, chopped 
1 Onion, chopped 
1 Green chilli, chopped 
1/4 Tsp Hing powder 
1/4 Tsp Turmeric powder
1/4 Tsp Chilli powder 
Salt to taste 
1 Tsp Jaggery powder 

Method :

To make Sambhar masala paste, heat oil in a pan and add urad dal followed by red chilli, coriander seeds and methi seeds.

Fry and add the remaining ingredients.

Saute well until the tomatoes turn soft and remove from the flame.

Cool and grind into a fine paste by adding 1/4 cup of water. Keep aside.

Pressure cook moong and toor dal dal for 3 - 4 whistles or until it turns mushy.

Now add carrot and tomato into the pressure cooker along with the ground paste and required amount of salt.

Add little water and pressure cook it again for 2 whistles.

Heat oil or ghee for seasoning and add mustard seeds.

Once it starts spluttering, add red chilli followed by hing powder.

Fry and add it to the prepared sambhar.

Garnish with coriander leaves and serve hot.



Serving Options :

Serve with Idly, Dosa or Pongal.









Vatana Usal / Maharastrian Cuisine


Vatana Usal is a delicious Maharashtrian recipe prepared using Peas and Potato. Vatana is a Maharashtrian name of green peas and in this recipe, I have used dried hara vatana ( Hara - green, Vatana - peas ) which can be substituted with the fresh ones based on the availability. Malvani masala powder is the key factor for this recipe to get a delicious and flavourful taste. Malvani masala powder is prepared by roasting and grinding lots of whole spices and I have followed Chef. Tarlaldalal recipe to prepare this flavourful masala powder. I have pressure cooked the soaked dried peas before adding it to the curry but the fresh ones are used, it is added along with the potatoes as it takes less time to cook compared to the dried ones. This curry/gravy is a great side dish to serve with Roti and also, can be served with Rice.

Prepared this recipe for an event Shhh Cooking Secretly Challenge which is hosted by a fellow bloggers. You must be familiar if you are following my page or click HERE to view more details on the challenge and so far recipes prepared for the event. For November month, I was paired with a wonderful blogger Priya Iyer who has an amazing webpage called thephotowali. Don't miss to check out her page to get loads of delicious recipes. She gave me Peas and Potato as my secret ingredients and using those lovely ingredients, tried this yummy recipe. And also, click HERE to check out the delicious street food recipe prepared by her using the secret ingredients given by me.

Recipe Source - Maharashtrian Recipes


Here comes a delicious and tasty side dish using Malvani masala powder, green peas and potato...

Ingredients :

1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
A pinch of Hing powder 
1/2 Cup Finely Chopped Onion
1 Tomato, finely chopped 
1/4 Tsp Turmeric powder 
1 Tbsp Malvani masala 
2 Medium sized potatoes, cut into small cubes
1 Cup Dried Green peas ( Fresh peas can also be used ) 
Salt to taste 
Coriander leaves for garnishing

To grind :

1 Tsp Oil 
1/2 Cup Onion, finely chopped 
1/2 Cup Coconut, grated 

Method :

Soak dried peas overnight and pressure cook it for 5 whistles by adding little salt or until it gets cooked. Keep aside.

Heat 1 Tsp oil in a pan and add 1/2 cup onion followed by coconut.

Saute and grind into a fine paste. Keep aside.

Heat 1 Tbsp oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by Hing powder and finely chopped onion.

Saute and add the chopped tomatoes followed by potatoes.

Add turmeric powder along with Malvani masala powder and the required quantity of salt.

Mix well and add little water to cook.

Cook until the potatoes get 3/4 the cooked and add the cooked peas.

Mix well and cook it for another couple of minutes.

Now add the ground coconut paste and cook it for 3 - 4 minutes.

Once done, garnish with coriander leaves and remove from the flame.

Serve hot.


Serving Options :

Serve hot with Roti or Rice.


Tofu - Mushroom Burji Bun Pizza


Are you craving for pizza and no pizza base at home ? No worries, try this quick and tasty pizza using bun. Any variety of buns like sweet or burger buns can be used for this recipe. And also no oven is required for this recipe. Tofu - Mushroom Burji Bun Pizza is also a perfect party snack and also a great evening snack for kids when they are back home from school. Burji is prepared using Tofu and mushroom along with the spices. Paneer can also be included instead of Tofu, if you are allergic to soya products. The base is prepared by pressing the bun using flat masher. It helps to get a thick base which is similar to pizza. Then, the prepared burji is placed on top of bun pizza base along with the generous quantity of cheese and cooked again on a dosa tawa.

Ingredients :

4 Buns ( Sweet or Burger Buns ) 
2 Tbsp Oil 
2 Onions, finely chopped 
2 Tomatoes, finely chopped 
2 Green chillies, finely chopped 
1/2 Cup Bell pepper / Capsicum ( Coloured ), finely chopped 
Salt to taste 
1/2 Cup Mushroom, finely chopped 
1/2 Cup Tofu, grated 
1 1/2 Tbsp All purpose seasoning ( pizza seasoning ) 
6 - 8 Tbsp Butter 


Method :

Heat dosa pan, brush little butter and place the bun on it. ( Cook on a lower flame )

Press the top part of the bun using masher to make it like pizza base.

Once the bun turn flat like pizza base, remove from the dosa pan and repeat the process for the remaining buns. Keep aside.

Heat oil in a pan and add chopped onions.

Saute till it turns translucent and add chillies followed by tomatoes.

Saute until it turns soft and add capsicum followed by mushroom, tofu and salt.

Cook until the mushroom gets cooked and add all purpose seasoning.

Toss well and remove from the flame.

Now fill the bun base with the prepared filling and generously spread grated cheese on top of it.

Now heat dosa pan and brush little butter.

Place the prepared bun pizza and cover it with the lid until the cheese starts melting.

Once done, remove from the pan and sprinkle pizza seasoning along with chilli flakes.

Serve hot.


Serving Options :

Serve with Tomato sauce.


Thai Basil Chicken Stir Fry


Thai Basil Chicken Stir fry is an easy and delicious recipe prepared using ground chicken / minced chicken, chillies and basil leaves. This stir fry serves great with rice and also, it is super easy to prepare. I have used fresh red chillies in this recipe because of the unavailability of bird's eye chilli. Bird's eye chilli is also known as Thai chilli which looks small in size and tastes hot compared to the regular ones. So adjust the quantity of chilli, if Thai chilli is used in the recipe.

If you are a Thai food lover like me, then try this recipe and do share your feedback :) Here comes the recipe of a spicy and tasty Thai basil chicken stir fry...

Ingredients :

2 Tbsp Oil
4 - 5 garlic pods, finely chopped
4 - 5 Fresh red chillies, sliced
1/2 Cup Minced Chicken
1 Tbsp Fish sauce
2 Tsp Soya sauce
Handful of fresh Thai basil leaves
Salt to taste

Method :

Heat oil in a pan and add finely chopped garlic pods.

Fry it for 3 - 4seconds and add sliced red chillies.

Add minced chicken and stir fry it for couple of minutes.

Add soy sauce followed by fish sauce, salt and half of the basil leaves.

Cook until the chicken gets cooked and add the remaining basil leaves.

Serve hot.


Serving Options :

Serve hot with Rice.








Tomato Chaman - Kashmiri Tomato Paneer Gravy - Kashmiri Tamatar Chaman - Kashmiri Recipes


Tomato Chaman or Kashmiri Tamatar Chaman is a delicious Kashmiri dish which is prepared using Tomatoes and Paneer. The tomatoes are cooked along with the spices and curd to give a yummy and tangy gravy. The paneer cubes are fried in a mustard oil and then added to the gravy. Most of the kashmiri cuisine has saunf powder and ginger powder which gives a lovely flavour to the dish. Tomato Chaman / Kashmiri Tamatar Chaman is a great side dish to serve with Indian breads like Roti, Naan etc. And also, can be served with Rice or Pulao.

Ingredients :

250 gms Paneer, Cut into big cubes
1/4 Cup Oil / Mustard oil
2 Bay leaves
2 Cloves
2 Green Elachi
1 Black Elachi
1/2 inch Cinnamon stick
5 Big sized Tomatoes, finely chopped
1 Tsp Ginger garlic paste
2 Tbsp Yogurt
1/2 Tsp Turmeric powder
1 1/2 Tsp Kashmiri Red chilli powder
1 Tsp Ginger powder
1 1/2 Tsp Saunf powder
1/2 Tsp Garam masala powder
Salt to taste

Method :

Heat oil in a pan and add the cubed paneer pieces.

Fry and remove from the pan.

To the same pan, add the spices ( bay leaves, green and black elachi and cinnamon stick ) followed by the chopped tomatoes and ginger garlic paste.

Saute and cook until the tomatoes turn soft and pulpy.

Add red chilli powder followed by turmeric powder, ginger powder, saunf powder and garam masala powder.

Mix well and add yogurt.

Add a cup of water and cook until the oil separates from the pan.

Now add the fried paneer cubes and cook it for another couple of minutes.

Serve hot.


Serving Options :

Serve with Roti or Rice.










Cauliflower Mash


Mashed Cauliflower /  Cauliflower Mash is a perfect low carb dish and a great substitute for mashed potato. As we all know that cauliflower has a lots of nutrition value and off late, widely popularly used in Keto and Paleo diet. Many interesting recipes can also be prepared using this versatile veggie apart from the regular dishes like gobi fry, gobi manchurian etc. This Cauliflower mash is quite easy to prepare and takes less time compared to the mashed potatoes. The cauliflower florets is cooked in water or stock and then made into smooth puree. In this recipe, I have used only water to cook the florets but the addition of stock ( veg or non veg )  will enhance the flavour of the dish. I have shared the quite easiest mash without the addition of milk but if milk is included, then the puree has to be cooked along with milk and then cheese is added followed by herbs. And also, I have used cheese powder in this recipe which can also be substituted with the fresh ones. Cauliflower mash is a perfect light meal if you are in low carb diet or paleo or keto.

Ingredients :

25 - 30 Cauliflower florets
2 Tbsp Butter
1 Tbsp Basil, dried
3 - 4 Tbsp Parmesan Cheese powder
Salt to taste

Method :

Cook cauliflower florets in a water or stock.

Cool the florets and grind into smooth puree.

Transfer the puree in a bowl and add butter followed by dried basil, parmesan cheese powder and the required amount of salt.

Mix well and serve.


Serving Options :

Serve with any variety of gravy.

Notes :

Adjust the addition of basil and cheese powder according to taste bud.

I did not include milk in this recipe, so no further heating is required after making puree.

If milk is added, cook it again by adding milk, butter and remaining ingredients.





Boondi Tomato Dal


Hope you all had a great Diwali and I am sure that most of the houses will be filled with loads of sweets and savories. Many may like to have it as such, but not at my place. My family expects me to recreate those Diwali snacks into an another dish so that they never get bored. Yes! You guessed it right ;) My next few posts going to be an interesting leftover Diwali snacks and sweets recipes :)

My today's recipe is using Kara Boondi which looks like a tiny crispy balls and prepared using Besan flour. The crunchy fried balls turned into a soft, yummy and juicy boondi by adding it to a Tomato Moong dal. This dish can be served with plain rice, Jeera rice and also along with Roti.

Ingredients :

1/2 Cup Moong dal ( Cooked and mashed ) 
3 - 4 Tomatoes, chopped 
1 - 2 Tbsp Oil / Ghee 
1/2 Tsp Cumin seeds 
1/2 Tsp Mustard seeds
2 Dry red chillies 
A pinch of Hing powder 
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/4 Tsp Garam masala powder 
1 Cup Boondi ( Savoury / Kara Boondi ) 
Salt to taste 
Coriander leaves for garnishing 

Method :

Grind the chopped tomatoes into a fine paste and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by red chilli and hing powder.

Add the tomato paste and mix well.

Now add turmeric powder followed by red chilli powder and garam masala.

Saute and cook until the oil starts floating on top.

Now add the mashed moong dal followed by the required quantity of salt.

Mix well and cook it for 3 - 4 minutes.

Now add boondi and cook it for another minute.

Once done, cover the lid and let it aside for 5 minutes.

Garnish with coriander leaves and serve hot.


Serving Options :

Serve with Roti or Rice. 


Bhutte Ka Kees


Bhutte ka kees is a popular and delicious street food of Madhya Pradesh prepared using corn, spices and milk. Bhutte is nothing but a corn. Generally, grated corn is used but if it is unavailable, corn kernels can also be used by grinding it coarsely. The grounded/grated corn is cooked with spices and simmered in milk to get a delicious and creamy dish.


Prepared this yummy and quick dish for an event Shhh Cooking Secretly Challenge hosted by few co-bloggers. Click HERE to view all my previous recipe posts prepared for this event. And for October month, I was paired with a wonderful and talented blogger Seema Duraiswamy Sriram who blogs at mildlyindian.com. She gave lemon and coriander leaves as a secret ingredients and using those, prepared Bhutte ka kees which was a big hit in my home. Especially, my father loved this dish a lot and asked me to prepare it again after couple of days. Bhutte ka kees can be served as a great tea time snack or as a breakfast. No side dish is required for this dish. Though grated coconut is optional in this recipe, the addition of it gives a lovely taste.


Click HERE to view a tasty recipe prepared by Seema by using a secret ingredients given by me.

Ingredients :

1 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
A pinch of Hing powder
2 Green chillies, finely chopped
1/2 - 1 Tsp Ginger, grated
2 Cups Corn kernels
1/4 Cup Milk
A pinch of Turmeric powder
Salt to taste
Coriander leaves, finely chopped for garnishing
1/2 - 1 Tsp Lemon juice
Grated Coconut for garnishing ( Optional ) 

Method :

Grind the corn kernels coarsely and keep aside. ( Corn Cobs can also be used and if using, just grate the cob and use it )

Heat oil in a pan and mustard seeds.

Once it starts spluttering, add cumin seeds, turmeric powder and hing powder.

Now add the chopped green chillies followed by grated ginger and coarsely ground corn.

Saute for a minute and add milk.

Simmer the flame and cook until the milk evaporates and the mixture thickens.

Now add the required amount of salt and mix well.

Switch off the flame and add lemon juice followed by finely chopped coriander leaves.

Garnish with grated coconut and serve.


Serving Options :

Serve as evening snack along with tea or as a breakfast. 


Garlic & Basil Butter Mushrooms


Garlic & Basil Butter Mushroom is a simple, yummy and flavourful dish which can be served as a starter and also, it make a great side dish for Fried rice or any rice varieties. The mushroom and bell pepper are sauteed in a butter along with garlic and dried basil to give a aromatic side dish is further tossed with pepper powder and fresh basil leaves to give a delicious taste and flavour.

Ingredients :

2 - 3 Tbsp Butter 
1 Tbsp Garlic pods, finely chopped 
15 - 20 Mushrooms, sliced 
1 Green Bell pepper / Capsicum, chopped 
1 Tbsp Dried basil  
1 Tsp Pepper powder 
Few Fresh Basil leaves
Salt to taste 

Method :

Heat butter in a pan and add garlic pods followed by green bell pepper.

Saute and add the sliced mushrooms.

Cook it for couple of minutes and add dried basil followed by pepper powder and salt.

Cook until the mushrooms get cooked and garnish with fresh basil leaves.

Serve hot.


Serving Options :

Serve with Fried rice or as a starter. 








Simba Besara Bhaja / Indian broad beans fry in Mustard paste


Simba Besara Bhaja is a Odia recipe in which the veggies are cooked in a mustard paste. Simba is nothing but broad beans / avarakai. The mustard seeds are soaked for a while and ground into a fine paste by adding garlic pods and red chillies. The addition of freshly prepared paste gives a lovely aroma and flavour to the curry. The same recipe can also be prepared using different veggies like potato, brinjal etc. Thanks to Ankita Dash for sharing this authentic recipe on her page "Foodexpressodisha". For September month Recipe Swap Challenge, I was paired with a wonderful blogger and youtuber Ankita Dash. Her webpage and youtube channel filled with loads of delicious recipes. Click the below links to check out her page.

Ankita Dash's Webpage : Click HERE

Ankita Dash's Youtube : Click HERE


This authentic Odia recipe pairs perfectly with Pakhala ( Water rice ), plain steamed rice, Rasam rice and Sambhar rice.

Recipe Source : Click HERE

Ingredients :

200 gms Broad beans, Avarakkai, chopped 
1 Tbsp Mustard oil 
1/2 Tsp Panch Poran 
1/4 Tsp Turmeric powder 
3 Tbsp Mustard seeds
7 - 8 Garlic pods
3 - 4 Dry red chillies 
Salt to taste 
Few Curry leaves 

Method :

Soak mustard seeds for half an hour and grind into a fine paste by adding garlic pods and red chillies.

Keep aside.

Heat oil in a pan and panch poran followed by the chopped broad beans, turmeric powder and salt.

When the veggies get half cooked, add the ground paste and cook until done.

Garnish with curry leaves and remove from the flame.

Serve.



Serving Options :

Serve with Rice.




Lauki Paratha


This is a delicious, tasty and flaky paratha prepared using wheat flour and grated Lauki. Lauki is nothing but bottle gourd in English and Surakkai in Tamil. Addition of oil or ghee before folding into square shape gives a flaky paratha, so be generous in adding it. These yummy parathas can be served as breakfast or dinner along with pickle and curd. These can also be served as a lunch menu for kids as it contain veggie. Adjust the quantity of green chilli to make it more spicy.


Ingredients :

1 1/2 Cup Wheat flour
1 Cup Lauki / Bottle gourd / Surakkai. grated 
2 Green chillies, finely chopped 
1 Tsp Ajwain, crushed 
1/4 Tsp Turmeric powder 
1 Tbsp Oil / Ghee
Few finely chopped Coriander leaves 
Salt to taste 
Water to knead 

Method :

Take wheat flour in a large bowl and add the remaining ingredients except water.

Now water little by little and combine together to form a soft dough.

Once the dough is prepared, rest it for 20 - 30 minutes.

Now divide the prepared dough into equal sized balls and keep aside.

Take one dough ball and roll into round shape.

Brush oil or ghee all over the rolled dough and fold it opposite sides.

Brush some more oil and fold the opposite sides to make a square shaped paratha.

Now dust wheat flour and roll it again using rolling pin.

Heat tawa and place the rolled paratha on it.

Cook both the sides by smearing oil or ghee.

Remove and serve hot.


Serving Options :

Serve with curd and pickle.



Tomato Gojju / Karnataka Recipe


Tomato gojju is a Karnataka recipe which is usually served with Roti or Rice. This recipe is quite easy to prepare with the minimal quantity of ingredients. This is a no onion recipe which can also be served with Idly or Dosa. The tomatoes are sautéed in an oil until soft and cooked along with the rasam powder and jaggery. This spicy and sweet curry is a quick fix curry to serve for breakfast along with roti or dosa. Prepared this recipe for an event Shhh secretly cooking challenge hosted by few blogger friends. Click HERE to view my so far posted recipes for this challenge. And for this month, I was paired with a wonderful blogger Sasmita who blogs at firsttimercook.com. She owns a lovely webpage with loads of yummy recipes and also, I have tried one of her recipe Besan masala roti for another blogger event which tasted so yummy. Using the secret ingredients ( Tomato and Jaggery ) given by her, prepared this delicious, tangy, spicy and sweet curry.

Don't forget to check out her page to view a delicious recipe prepared by her using the ingredients given by me. Click HERE to view her page.


Ingredients :

4 - 5 Big ripe Tomatoes, finely chopped 
1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/4 Tsp Methi seeds / fenugreek 
A pinch of Hing powder 
A sprig of curry leaves
2 Dry red chillies 
1/4 Tsp Turmeric powder 
1 Tsp Rasam powder 
1 1/2 Tbsp Jaggery powder 
Salt to taste 
Coriander leaves for garnishing 

Method :

Heat oil in pan and add mustard seeds followed by methi seeds, hing powder, curry leaves and dry red chillies.

Add the finely chopped tomatoes and cook until it gets soften.

Now add turmeric powder followed by rasam powder, jaggery powder and salt.

Add the required quantity of water and cook it for 5 minutes.

Garnish with coriander leaves and remove from the flame.

Serve hot.


Serving Options :

Serve with Rice, Roti or Idly


Besan Masala Roti


Besan Masala Roti is a tasty and spicy roti prepared using besan flour and wheat flour along with the spices. Though the roti has all the flavours, it tastes great with pickle and curd. This is a perfect breakfast recipe which is so simple and easy to prepare.


This recipe goes to an interesting event Recipe swap challenge hosted by the two lovely bloggers Vidya Narayan and Jolly Makkar. The concept of the theme is to recreate the recipe from our partner's page. And for this month, I was paired with a wonderful blogger Sasmita who blogs at firsttimercook.com. Her page was filled with lots of yummy recipes and after a great confusion, I chose a simple yet tasty roti as I love to try parathas and Rotis. The roti tasted too yum and being a spicy lover, I made my roti little extra spicier than the mentioned measurement. Thank you Sasmita for this delicious roti.

Recipe Source - Here


Ingredients :

1 Cup Besan flour 
1 Cup Wheat flour 
1 Tsp Ajwain / Carom seeds
1 Tsp Turmeric powder 
2 Tbsp Ghee, melted 
1/2 Tsp Red chilli powder 
1/2 Tsp Cumin powder 
1/2 Tsp Amchur / Dry mango powder 
Salt to taste 
Few finely chopped Coriander leaves

Method :

Add besan flour, wheat flour, ajwain, turmeric powder and the required amount of salt in a bowl. 

Knead into a soft dough by adding water and a little oil. 

Keep aside for sometime. 

Meanwhile, mix red chilli powder, cumin powder, dry mango powder and coriander leaves in a melted ghee. 

Now divide the prepared dough into 4 equal balls. 

Take one ball of dough and flatten to 4-5 inch disc by pressing in between palm. 

Add 1/2 Tsp of the prepared masala in the middle and spread evenly. 

Bring all the sides of dough together and roll it again using rolling pin to get a roti shape ( around 6 inch ). 

Heat a tawa or dosa pan and add the rolled masala roti. 

Cook both the sides applying oil or ghee. 

serve hot.


Serving Options :

Serve hot with Pickle and Curd. 



Jeera Ajwaini Aloo


Jeera Ajwani Aloo is a tasty and flavourful side dish to serve with Roti and Rice. Usually in most of the houses, either cumin/jeera or ajwani seeds / carom is used as tadka for side dish, but I learnt this simple yet flavourful recipe from one of my co-blogger Jolly Makker's page. I had bookmarked this recipe long back and waiting for the right time to prepare. Luckily for the Recipe Swap Challenge event, I was paired with Jolly Makker who blogs at jollyhomemaderecipes.com. Recipe swap challenge is an interesting event hosted by two the lovely bloggers Vidya Narayan and Jolly Makkar. The concept of the theme was to recreate the recipe from our partner's webpage.


So here is the delicious potato recipe from my partner Jolly's page. The potato tasted so delicious and the addition of ajwain gave a refreshing taste to the dish. Thanks Jolly for posting such a delicious recipe on your page.

Ingredients :

3 Potatoes, Cut into desired shape 
1 1/2 Tbsp Oil 
2 Tsp Cumin seeds / Jeera 
2 Tsp Ajwain seeds
1 Tsp Coriander powder 
1/2 Tsp Chilli powder 
1/4 Tsp Garam masala powder 
Salt to taste 
Coriander leaves, finely chopped 

Method :

Heat oil in a pan and add ajwain seeds followed by cumin seeds. Fry it in a low flame.

Now add coriander powder followed by chilli powder and fry without burning the masala powders.

Now add the potato pieces and mix well.

Add the required quantity of salt and little water.

Toss well, cover and cook until the potatoes get cooked.

Add garam masala powder and the chopped coriander leaves to the potato and cook until it turns dry.

Serve hot.


Serving Options :

Serve with Roti and Rice.