Potato Rice

Ingredients:

1 cup Samwat rice (also known as Parsai ke chaawal)
2 tbsp. Ghee
1 tsp. cumin seeds
2 cloves
A tiny piece of cinnamon
2 green cardamom
1 large potato (diced in small pieces)
2 tsp. rock salt
1/2 tsp. red chilli powder
3 cup water
Green coriander to garnish

Method:

* Heat ghee in a pan
* Add cumin seeds, cloves, cardamom and cinnamon.
* When they give off fragrance, add potato and rice.
* Stir-fry to a light brown color.
* Add rock salt, chilli powder and water and boil.
* Cover the pan and let it simmer on low flame for about 15 minutes.
* Garnish with green coriander.
* Serve hot.

Potato Podimas

Ingredients:
Potatoes - 3
Onion - 1 small (optional)
Turmeric powder - 1 tsp
Mustard seeds - 1/4 tsp
Oil

Method:
1. Boil the potatoes in water ( to which a pinch of turmeric is added ).
2. Cut the onions finely. Smash the potatoes well and add the turmeric powder, mix well and set aside.
3. Heat oil in a kadai and splutter mustards. Add onions & fry till transparent.
4. Add the smashed potatoes and fry well till the masala smell goes.
5. Serve hot with chapathi.

Tomato Avial

Ingredients for Tomato Avial:
Tomatoes: 1/4 kg
Green chillies: 8
Half a coconut
Oil - 1 tbsp
A few curry leaves
A pinch of turmeric powder
Salt to taste
Curd - 1 spoon
Bombay onion - 1
1/2 tsp asafoetida powder
fenugreek powder - 1/2tsp
Mustard seeds - 1 tsp

Method to make Tomato Avial:
1. Clean the tomatoes and cut them into small pieces.
2. Scrape the coconut and grind it with the green chillies into a fine paste.
3. Add salt and turmeric powder to the cut tomatoes and boil.
4. Add a little oil to it and then add the sliced bombay onion and saute
5. Then add the asafoetida powder and fenugreek powder.
6. Mix the curd with the coconut paste and pour it into the tomatoes and boil.
7. If it is too thick add a little water.
8. Put a little oil in a pan and add the mustard seeds.
9. When it splutters pour the tomato aviyal and put the curry leaves.
10. Add 1 tablespoon of oil. Mix well and remove from fire