Potato Okra finger fries

Ingredients:
Potato - 2
Ladies finger(okra) - 1/4 kg to 1/2 kg
Chilli powder - 1 tsp
Salt - to taste
Oil - 2 tablespoon

Method:
1. Cut okra vertically into four pieces. Length should be around 2 inches
2. Cut potato into 1.5 inch vertical pieces. The width should be 1/2 cm
3. Pour oil into a pan.
4. Add okra and fry for 3 minutes.
5. Add potato, salt and chilli powder
6. Keep frying until potato becomes crispy. Add oil if needed. Do not cover the pan at any time.

Simple okra-potato fry is ready. It's yummy-yummy :)
Should go good to eat alone or with rasam rice.


I prepared this last night and packed it to office today. It was not very crispy, but it tasted the same as last night. But preferably eat it soon after preparing.

Javvarisi uppuma

Recipe from Aval vikatan

Ingredients:
Javvarisi
Seeragam
Onions
Tomatoes
Coconut
Garam masala
Dhania powder
Chat masala
Turmeric powder
Chilli powder
Salt
Peanuts
pottu kadalai
Coriander leaves

Method:
Soak javvarisi for 4 hours in water
Take oil in a kadai
Put some seeragam
Then add chopped onions and fry till translucent
Then add chopped tomatoes and grated coconut
Add garam masala, dhania powder, chat masala, turmeric powder, chilli powder, salt and fry for 4 minutes
Drain water from soaked javvarisi. Squeeze out the excess water also. Add to kadai. Do not add water
Let it cook(I think it'll take atleast 10 minutes..I'm not sure though)
Powder peanuts and pottu kadalai separately
Garnish with chopped coriander leaves and powdered peanuts and pottu kadalai


Eat it with Cocunut or coriander chutney or even mango thokku

Saambaar saadham

This my amma's recipe.

Ingredients:
Onion - 1
Rice - 3/4 cup
Toor dal - 1/2 cup
Salt - to taste
Turmeric - a pinch
Mint - 15 leaves
Coriander chopped - 4 spoon
ghee - 2 spoon
cooking oil - 3 spoon
Tamarind - nellikkaai size

To Grind:
Kadalai paruppu - 2 spoon
Ulundu paruppu - 2 spoon
Dhania - 3 spoon
Pepper - 1/2 spoon
Seeragam - 1/2 spoon
Garlic - 4 flakes
Ginger - 1/2 inch piece
Pattai - 1 inch stick
Cloves - 2
Sombu - 1 spoon
Red chillies - 4
Coconut - 3 spoon

Method:
Heat 1 spoon oil and fry kadalaip paruppu and ulundu paruppu till it reddens. Then add dhania and fry. Add rest of the ingredients mentioned in "To Grind" and fry till it reddens. Then let it cool. Grind it in mixie with little water into a coarse paste.
Meanwhile cook rice and toor dal separately.
Add 2 cups water to the ground paste and let it boil for 5 minutes. Then add this, tamarind water, salt and tunrmeric to the cooked dal and boil for 10 minutes. Add this to the cooked rice and mix well. Close the rice cooker(without weight) and keep it in the stove(medium) for 5 minutes. Then open the cooker, add coriander leaves and 2 spoon ghee and mix again. Serve hot with raita or chips/murukku.