Potato Wafers

Servings: 50-100 grams

Ingredients:

Content	Quantity	Comment
Potatoes	3 small
Oil	For frying
Salt	To taste
Red chilli powder	To taste
Water	To soak

Method:

Peel the potatoes and soak in water to avoid darkening. (You can alternatively peel and slice it immediately). Slice it to thin wafers and fry in oil till crisp.

       

       


Add salt and chilli powder to taste, or just salt or just chilli powder as per your taste.

Note:

Adjust the size of the wafer as per your requirement.

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Pasta in creamy avocado sauce

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Avocado	1 big ripe	Peeled and de-seeded
Fresh cream	200-250 grams
Onion	1 medium	Chopped
Garlic	3-4 cloves	Crushed and chopped
Olives	2-3 tbsp
Pasta	200 grams	Any pasta of your choice
Water	To cook
Salt	As per taste
Olive oil	1 tbsp+1 tsp + 1 tsp	For frying+For cooking pasta+Post cooking pasta
Seasonings
Basil	1 tbsp
Garlic	1 tbsp
Oregano	1 tbsp
Chilli flakes	1 tsp	Optional

Method:

Grind together avocado and a teaspoon of salt to a smooth paste and set aside. Cook pasta in salt water with a tsp of olive oil till soft and drain. Run through cold water, add a tsp of oil and mix well. Set aside.

       

       

Heat a tbsp of oil in a pan and add garlic and saute once. Add onions, salt, and saute till onions are translucent. Add the avocado paste and mix well for a minute or two. 

           

Add fresh cream, seasonings, adjust salt and bring it to a boil. Turn off the heat, add olives and mix well.

       

Take a bowl, spread the cooked pasta, top it with avocado sauce. Serve.

Note:

Do not boil the sauce too much as you will lose the taste of avocado.

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Onion Pickle

Servings: 500grams

Ingredients:

Content	Quantity	Comment
Sambar onion peeled	500 grams
Oil	1 Cup	Preferrably gingelly oil
Jeera	2 tsp
Methi seeds	½ tsp
Saunf / Fennel seeds	1 tsp
Kaloonji	1 tsp
Turmeric powder	½ tsp
Chilli powder	1 tbsp	Adjust to suit your taste buds
Salt	To taste
Sugar	½ tsp
Tamarind juice	½ cup

Method:

Heat a cup of oil in a heavy bottom pan on medium flame. Add half the sambar onions and fry till translucent. Remove and keep aside to cool. Grind it to a coarse paste and set aside. Meanwhile, dry roast jeera and methi seeds separately and grind it to powder.

       

       

In the same pan, add the remaining onions, and fry till translucent. Once the onions turn translucent, add the ground masala powder, chilli powder, kaloonji, turmeric powder, salt, sugar, tamarind powder and cook on low flame until the raw smell of masala is gone. Adjust salt, tamarind, chilli powder and cook for 3-5 minutes more.

       

At this point, add saunf and cook for 1-2 minutes more.

       

Cool and serve with the dish of your choice.

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Doddapatre chutney / Coleus aromaticus Chutney

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Doddapatre leaves / Coleus aromaticus / Ajwain ka patta	6-7/10-12 leaves	Big/Small
Tamarind	1 small lemon size
Dried red chillies	2 medium
Jeera	1 tsp
Urad (whole/split)	1 tsp
Coconut	½ cup	Dessicated
Salt	To taste
Sugar	¼ tsp
Water	To grind
Oil	1 tbsp	To roast
To temper
Oil	1 tsp
Mustard	½ tsp
Jeera	½ tsp

Method:

Heat a tbsp of oil in a pan. Roast chilli and tamarind together and set aside. In the same pan, roast jeera, urad dal and doddapatre leaves separately as shown in the picture and set aside.

        

        

Grind together all the roasted ingredients with coconut, salt and sugar to a smooth paste. Temper with the mustard and jeera.

        


Serve with rice, roti.

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