Aloo / Potato Chat Baskets

Dish of the Day:

Ingredients :

Potato -3

1/2 tbsp chillypowder

salt

1/2tbsp jeera

1/4 tbsp Ajwain/Carom seeds

Finely chopped chillies

Finely Chopped Onions 

Finely grated Carrot

Sev 
lemon



Procedure:

Boil potatoes and mash them.Add carom seeds,jeera,finely chopped chillies and chopped corriander Mix everything and keep aside.Chop onions finely. Grate carrot finely.  
Now take a big potato(jacket potato) and chop potato like finger chips as shown in figure. Deep fry them in oil and put it in a tissue paper.

Make them like  baskets. Take two coffee/tea steel filters,put potato in one filter and place another filter on top of potato. Now dip both filters in hot oil,take it out and place them on tissue paper.
If you dont have filters, here is the solution. Take handful of potato and put them in oil,leave them for some time(dont mix with any spoon) until it turns golden colour. It will form as shown in figure.

Now place a potato basket on a plate,put  spiced potato mash like a patty on it. Now add onions , lemon juice, carrot and sev.
Enjoy!!!!





Tip of the day:
Fruit (other than berries) shouldn’t be stored in the fridge

Entertainment of the Day:


Word of the Day:
Eat to live, but do not live to eat

Man was created for a divine purpose and he has a destiny with his Creator - he was not born just to enjoy food.

 



                                                                                                                     

Mango and Coconut Chutney

Dish of the Day:

Mango and Coconut Chutney:

Ingredients :
1 cup of freshly chopped coconut
½ cup fresh green raw mango pieces
3-4 green chillies
salt to taste
For tempering:
1 tsp mustard seeds
8-10 fresh curry leaves
big pinch asafoetida
1 tsp oil
3/4 tsp split black gram
1 dry red chilli

Procedure:
Grind the coconut, mango pieces, green chillies and salt to a coarse paste by adding little water. A stone mortar is recommended to crush them but you can use a blender too.

 Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.
 Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.

Tip of the day:
Reduce the burning sensation after cutting green chillies by keeping the fingers in a bowl of cold milk added with some sugar!

Entertainment of the Day:



Word of the Day:
All good things come to he who waits