Urulai Roast

Ingredients:

6 Potatoes (cut into small pieces)

2/3 tbsp of Mustard Oil

A pinch of asofetida

½  tsp of mustard seeds, cumin seeds, urad lentil,

2 pc onions (chopped)

½ turmeric powder

Salt

To make spicy powder:

2 red chilli

1 tbsp urad lentil

1 tbsp chana lentil

½ tsp black pepper and coriander seeds

Method:

To make powder

1. Mix all lentils, red chillis, black pepper and coriander seeds and dry roast.
2. Let it cool down and then grind it to fine powder.
3. Keep it aside

To make the curry

1.      Wash potatoes and cut into small pieces.
2.      Boil it till soft. You can add salt to water while boiling the potatoes.
3.      Peel the skin of potatoes once the boiling is done.
4.      Heat oil in a deep bottom pan.
5.      Add asofetida and then mustard seeds, cumin seeds, urad lentil one by one and wait for few seconds to get it crackled.
6.      Add chopped onion and stir them still it gets the color like golden brown
7.      Add potato pieces and stir for few minutes.
8.      Add spicy power and stir them with potato pieces in low flame. Stir  gently so that potatoes get coated with spices, onion etc.
9.      Remove from the flame and serve with hot rice.

Chutney made of Dates and Tamarind / Khejur ar Tentul er Chutney

Ingredients:

1 full cup of Tamarind

7/8 pieces dales

1 cup of sugar

1tbls chopped ginger

2 tsp chilli powder, garam masala and roasted cumin powder respectively

Sale to taste

Water

Method:

1. Remove the seeds from both the tamarind and dates.
2. Soak tamarind only in water in a bowl. Keep it for minimum 1.5 hours.
3. Now mix both of them well into water and pressure cook for 2 whistles.
4. Once down, keep it aside till it cools down.
5. Mash it with your hand.
6. Now put it in the oven. Once it starts boiling add sugar, ginger, cumin powder, garam masala.
7. Stir it for few minutes and then remove from oven.
8. Now keep it at room temperature and when cool down, serve it as chat or dip with any snack. 

Dahi Arbi / Colacosia with white Curd / Doi Kochu

Ingredients:

250 grams Arbi / Kochu / Colacosia

1.5tsp refined flour (Maida)

1 cup Curd

1 glass of water (approx.)

1tsp Ajwain / Carom Seeds

2 pcs of Cardamom pods, whole cloves and cinnamon sticks

1.5 tsp ginger

1tsp turmeric powder

2 pcs green chillis

Salt to taste

2 tbs Lemon Juice

Method:

1. Take curd in a bowl and add flour into it. Then mix them well so that it does not get curdled.
2. Wash the Arvi and pressure cook them for 2/3 whistles. Peel off the skin.
3. If you find the arbi is still not soft, cut them into few roundels and fry those roundels in oil till those get golden in color.
4. Heat oil in a pan and add carom seed, Cardamom pods, whole cloves and cinnamon sticks. Then add ginger and green chillies. Then immediately pour in water.
5. Once the water starts boiling, add curd mixture and keep stirring.
6. Then add arvi roundels and keep stirring to avoid curdling.
7. Now add some amount of lemon juice to it. You can also add coriander leaves.
8. Serve hot with rice.