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Sunblush tomatoes and Rosemary Focaccia

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I baked bread!! Absolutely not that bit that I haven’t endeavoured prior. But this time I am truly thrilled to put in the picture the legend of this bread I made.   A golden top brushed with fruity olive oil, dappled with rosemary, and sweet mushy sun blushed tomatoes, this bread stands white and fluffy, and delightfully chewy.
I have been reading from beginning to end fairly a few books for baking breads, but sometimes the elaborate explanations make a little jumpy and I decided to run into something less intricate. Nothing beats the simplicity of by.  My sister gifted me this book back in India, 'THE BIG BOOK OF BAKING, and the focaccia recipe from this book is something I am pleased I have stuck on.
I must tell you, when I was baking this bread with rosemary, olive oil and the tomatoes, my house smelled as if an Italian grandma was crackling up an exotic meal with her darling bottle of fruity olive oil. I wouldn’t mind relishing this bread with my freshly homemade pesto the rest of my life every day.

INGREDIENTS
500Gms strong white flour, plus extra for dusting,
1 ½ tsp salt,
1 ½ tsp easy-blend dried yeast,
2 tbsp chopped fresh rosemary, plus extra sprigs to garnish,
6 tbsp extra virgin olive oil, plus extra for brushing,
300 ml lukewarm water,
6 sunblush tomato halves,
1 tsp coarse sea salt

Sift the flour and salt together into a bowl and stir in the yeast and rosemary. Make a well in the centre, pour in 4 tablespoons of the oil and mix quickly with a wooden spoon. Gradually  stir in the lukewarm water but do not overmix. Turn out onto a lightly floured surface and knead for 2 minutes. The dough will be quite wet; DO NOT ADD MORE FLOUR.
Brush a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with a damp tea towel. Leave to rise in a warm place for hours, until the dough had doubled in volume.
Brush a baking tray with oil. Turn out the dough onto a lightly floured surface and knock back with you fist, then knead for 1 minute. Put the dough on the prepared baking tray and press out into an even layer. Cover the baking tray with a damp tea towel. Leave to rise in a warm place for 1 hour.
Preheat the oven to 245C/475F/Gas Mark 9. Cut the tomato halves in half. Whish the remaining oil with a little water in bowl. Dip your fingers into the oil mixture and press them into the dough to make dimples all over the loaf. Sprinkle with the sea salt. Press the tomato quarters into some of the dimples, drizzle with the reamining oil mixture and sprinkle the loaf with the rosemary sprigs.
Reduce the oven temperature to 220C/425F/Gas Mark 7 and ake in the preheated oven for 20 minutes, until golden brown. Transfer to a wire rack to cool slightly, then serve while still warm.






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Double Chocolate Brownies

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It was time for the perfect indulgent tea-time treat for the weekend and chocolate brownies have always been a theme of chat between us. What makes a better brownie? Is the melted chocolate, perhaps the cocoa?  Good question!  But how do we answer it?  We dashed   upstairs and digged into our cookery books and come out with this recipe for double chocolate brownies from 'The Big Book of Baking'.  The recipes for chocolate brownies is cocoa based, using both white and dark chocolate, high on perfect and wonderfully  quick to make.
Just in a couple of minutes we were ready with our sinful, chewy, gooey, rich, dense, moist double chocolate brownies, One bite of it and cannot stop eating the chocolate brownies. Perhaps this answers our question!!


115 g/4 oz butter , plus extra for greasing,
115g/4 oz plain chocolate, broken into pieces,
300 gm/ 10 ½ oz golden caster sugar,
1 tsp vanilla extract,
2 large eggs,
140g/ 5 oz plain flour,
2 tbsp cocoa powder,
100 g/ 3 ½ oz white chocolate chips

Preheat the oven to 180C/350F/Gas Mark 4. Grease an 18-cm/7inch square cake tin and line the base with baking paper.
Place the butter and chocolate in a small heat proof bowl set over a saucepan of gently simmering water until melted. Stir until smooth. Leave to cool slighly. Stir in the sugar and vanilla extract. Add the eggs, one at a time, and stir until blended.
Sift the flour and cocoa powder into the mixture and beat until smooth. Stir in the chocolate chis, then pour the mixture into the prepared tin. Bake in the preheated oven for 35-40 minutes, or until the top is evenly colored and a cocktail stick inserted into the center comes out amlost clean.  Leave to cool slighly while you prepare the sauce.



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Turkish Flatbread

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Sometimes there is no better way to celebrate life than to enjoy the scent of a freshly made bread. The aromas from this Turkish bread simply triggers the memories of comfort and security.  Truely original in its notion, this recipe taken from Big Book of Baking, this bread is an absolute treat for everyone.



INGREDIENTS

750G/ 1lb 10 oz plain flour, plus extra for dusting,
1 ½  tsp salt,
1 tsp ground cumin,
½  tsp ground coriander,
1 tsp caster sugar,
7g easy blend dried yeast,
2 tbsp olive oil, plus extra for brushing
400 ml lukewarm water

Sift the flour, salt, cumin and coriander together into a bowl and stir in the sugar and yeast. Make a well in the center and pour in the oil and lukewarm water. Stir well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl. Turn out onto a lighly flavoured surface and knead well for about 10 minutes, until smooth and elastic.

Brush a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, until the dough has doubled in volume.

Lighly brush a baking tray with oil. Turn out the dough onto a lightly floured surface, know back with your fist and knead for 1-2 minutes. Divide the dough into eight equal pieces, shape each piece into a ball, then roll out a 8 inch rount. Cover the rounds with a damp tea towel and leave to rest for 2 minutes.

Heat a heavy-based frying pan and brush the base with oil. Add one dough round, cover and cook for 2-3 minutes, until lighly browned on the underside.  Turn over, re-cover the pan and cook for a further 2 minutes, until lighly browned on the second side.  Remove from the pan and cook the remaining dough rounds in the same way.

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Teisennau Tatws- Welsh Potato Cakes

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Yesterday, we ambled up the hills only to see heavens on this earth, but on foot on the rise left us famished especially when we knew there are these Welsh beauties waiting for us, nice and warm right from the oven. When I first came across this recipe, it was hard for me to consider that the humble potato can make these gorgeous golden brown beauties. These cakes were originally baked on a bake stone or a griddle and served hot spread with butter, traditionally they were eaten accompanied by a glass of buttermilk, if you want to indulge a bit, simply garnish with applesauce and sour cream. Besides being great tea time snacks, these cakes make great appetizers, these are fantastic for breakfast.


INGREDIENTS

4 oz flour,
1/2 teaspoon baking powder,
Pinch of salt,
Pinch of mixed spice,
1 lb. cooked potatoes, well mashed,
2 leave tablespoons sugar,
1 oz melted butter,
Milk

Sift the flour, baking powder, salt and spice into a bowl, then add the mashed potato and sugar, combing well. Stir in the melted butter and sufficient milk to form stiff dough. Turn out on a lightly floured surface, kneed gently then roll out to about 1 inch thick. Cut into rounds with a 3 inch plain cutter. Heat a buttered griddle or heavy based frying pan and cook for about 4 minutes on each side. Serve hot with butter.

If preferred, the Potato cakes can be placed on a greased baking sheet and baked in the oven, set at 425F or Mark 7 for about 10 minutes

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Chocolate Cake

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Our little darling turns 21 today and demanded a chocolate cake as her birthday cake.  Very special indeed!  The cake had to be the something out of the ordinary, something choclately, something moist, and what makes this cake more special is it is eggless. We decided to play a practical joke for on her and make her birthday all the more special,  we told her we not making a chocolate cake for whatever reasons and he had no option but to accept it, 

When she actually saw the chocolate, the surprise on her face was one of its kind!!! Hmm…we ended up making the best chocolate cake for our very special friend. This chocolate cake is devilishly delectable, especially if made for your special ones!!! 



INGREDIENTS                    

2 cups all-purpose flour,

1 cup caster sugar,
1 cup demerara sugar,
3/4 cups  cocoa powder,
1 teaspoons baking soda,
2 teaspoon baking powder,
1 teaspoon pure vanilla extract,
1 tablespoon instant coffee,
70 gms butter,
½ cup milk,
150 gms Cooking chocolate,
2 tablespoons of butter for chocolate icing,
White chocolate chips for decorating





Preheat the oven to gas mark 6.

Sift the flour, sugar, cocoa, baking soda, baking powder and coffee into the bowl.

Melt the butter, mix it to the dry ingredients, add milk and mix with  a hand mixer or a wooden spoon till the time the mixed well . Pour into a 8 inch tin lined with baking paper for 35 to 40 minutes, until the tooth pick tester comes out clean.

Let the cake cool in the baking tin turn it onto a cooling rack to cool completely.
Melt the chocolate over a double boiler, add 2 tablespoons of butter. Cover the chocolate cake with the chocolate icing and decorate with white chocolate chips and chocolate vermicelli and additional chocolate flakes.

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Rasberry Fool

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Yesterday felt like the heart of summer to me. My friend Jane called and invited me for berry picking in her farms,  with her little terrier York Benji, any raison d'être I could have snubbed !

It was sunny and hot, and it took a while for me to wheedle Lilies to go berry-picking in Jane’s farms.  We visited different farms, a few miles away from where we live. The walk through her beautiful flowers, plums, apple trees and finally it was raspberries all around




The three of us filled our boxes in very little time, on a quiet, late evening as the sun headed toward the western horizon.  There was something so marvellously rewarding in the experience of picking, the just right raspberry, and its soft plumpness pulling off the centre like a sleeve and dipping into our hands. Four quarts of raspberries are now in our kitchen -- well, somewhat less than that, given the moderate eating that went on through our drive back home.


With raspberries all around, I would be a RASBERRY FOOL not to make a dessert out of it, raspberry fool??? Yes that’s it! This very old fashioned English recipe makes a great dessert, but I love having it as a super wake up breakfast indulgence.



200 gms fresh blackberries,
250 ml whipping cream,
2 tbsp icing sugar,
1/2 tsp lemon juice.


Tip the blackberries into the saucepan with the icing sugar and 1 tablespoon of water. over low heat, bring to simmer, stirring a few times. when they start looking juicy take off the heat.


Mash it lighly with a fork, to squeeze out all the juices then pour it over sieve into a container. Squeeze out as much juice to end up with a thin puree. Add the lemon juice. Let it cool down completely.

Whip the cream lighly in a seperate bowl, when the cream holds light peaks fold through half of the puree, until combined. Rippe through the remaining puree and spoon into glasses. Top with some whole blacberries and serve.

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Orange and Grenadine Sunset Mocktail

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What makes it complete when you are at an island, taking pleasure in watching the sun go down the sea?  A glass of refreshing,  cool  orange juice and Grenadine sunset mocktail!   Here's the recipe to this invigorating, stimulating, energizing, breezy summer drink!!



crushed ice, 
1 tablespoon Grenadine syrup,
3/4 cup fresh orange juice

Add the ice to the glass first, then the Grenadine syrup and the orange juice. Enjoy!

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Ratatouille- Eggplant Casserole, with tomatoes, onions, peppers and zucchini

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I absolutely love the aromas arising from the herbes de Provence sauted in olive oil, whenever I cook this French vegetarian recipe. I had  Ratatouille when I first travelled to France, and since then I tried several recipes to get the dish perfect. It was only last week when I got my hands on this book, Mastering the Art of French Cooking, by Julia Child, it revealed the secret to cooking the perfect ratataouille, just the one I had. This recipe indeed explains how to create an authentic Ratatatouille.




1 lb eggplant,
1 lb zuccini,
A 3-quart, porcelean or stainless steel bowl,
1 tsp salt,
A 10-12 inch enameled skilet,
4 TB olive oil, more if needed,
1 tbsp herbes de Provence
1/2 lb thinly sliced yellow onions,
2 sliced green bell peppers,
2 to 3 TB olive oil if necessary,
2 cloves mashed garlic
Salt and pepper to taste
1 lb, firm, ripe, red tomatoes, peeled, seeded and jucied,
salt and pepper,
A 2 1/2 quart fireproof casserole about 2 1/2 inches deep,
3 TB minced parsley

Peel the eggplant and cut into lengthwise slices 3/8 inch, about 3 inches long, and 1 inch wide. Scrub the zuccini, slice off the two ends, and cut the zuccini into slices about the same as the size of the eggplant slices. Place the vegetables in bowl and toss with the salt. Let it stand for 30 minutes. Drain, dry each slice in a towel.

One layer at a time, saute the eggplant, then the zucchini in hot olive oil for about a minute, on each side to brown very lightly, remove to a side dish.

In the same skillet, cook the  onions and peppers, in olive oil for about 10 minutes, or tender but not browned. Stir in the  herbes de Provence and garlic.

Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skiller and cook over low heat for 5 minutes, or until tomatoes have begun render their juice. Uncover, baste the tomatoes with the juices, raise the heat and boil for several minutes, until juice had almost entirely evaporated.

Place a third of a tomato mixture, in the bottom of the casserole and sprinkle over 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half of the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole, and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slighly and uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavoured olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.

Notes from me: Ratatatouille can be created a day well in advance, as the flavours of the herbs and the tomato mature overnight.

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Cauliflower Cheese

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I was rummaging through refrigerator for vegetables and some stimulation to cook for lunch. I spotted a cauliflower, Cauliflower Cheese it was going to be! I love the strong flavours of cheese in this classic British dish but more than that I love to taste the flavours of the vegetable along with the cheese.



INGREDIENTS
1 head cauliflower, about 675 g/1 lb,
cut into medium size florets
3 tbsp butter,
1 onion, chopped finely,
1 tbsp olive oil,
3 tbsp plain flour,
300 ml of double cream,
115 g/ 4 oz Cheddar cheese, grated
75 g/ 2 oz Red Cheddar cheese,
1 tbsp parmesan
Freshly grated nutmeg
Salt and pepper to taste

You will need au gratin dish, a cook's knife, a chopping board, a frying pan, a saucepan, a wooden spatula and a measuring jug.

Cook the cauliflower in the sauce pan with boiling salted water for 5 minutes, the florets should still be firm. Drain and place it in the au gratin dish.

Heat the olive oil in the frying pan, over a medium heat and fry the onions, till the time the onion is carmelised.

Melt the butter in the saucepan over a medium heat. Add in the flour in parts, stirring continously  make sure to get rid of all the lumps. Stir in the double cream. Return to a low heat and stil until the sauce comes to the boil and thickens. Simmer gently, stirring constantly for about 2-3 minutes, until the sauce is smooth and creamy. Remove from the heat and stir in half of the Cheedar chesse and nutmeg.

Add the onions on top of the cauliflower in the au gratin dish.

Top the cheese sauce in the au gratin dish, add in the remaining Cheddar, the Red Cheddar, and the Parmesan and place the dish onto the middle shelf of a pre-heated over for 45-50 minutes on 200C/400F/Gas mark 6.


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Mousse au Chocolat

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We devotedly watch Come Dine with me everyday  and like watching how the four or five amateur host dinner for the rest of the contestents. It is so much excitement watching them deciding on diverse themes, unusual cusines, and I most enjoy loads of laughter to see them goof up with their food. It was on Friday when we were doing our daily custom and expressed to Lilies, I am waiting to cook a big ceremonial dinner soon and my wish got granted in next to no time, the next minute I heard Lilies saying, her family is coming down from London to visit us, and we taking them out for dinner. Could I have missed this occasion for a world? No ways! It took day and a half for me  to persuade Lilies  to cook a meal this Sunday but she wouldn’t consider, and when I decided to give up, Lilies changed her mind.
Yipeeee!!! We decided to go on a three course meal, with starters, main meal and the dessert. I was left to do the starters and rice for the main meal, and we both decided to work on the dessert jointly. I agree I am being biased but I totally find irresistible my Indian appetizers, to begin with onion bhajis, put in the samosas and make it whole with the tikis (potato and spinach frittiers).  The main meal was decided on pulav, naan and a lamb curry which evidently Lilies cooked. I took over the vegetarians bits.
With the assortment of cuisines for this meal, I couldn’t have missed on my French dessert -Mousse au Chocolat and to make a bit more complete we also decided to put in our Lemon Cheese cake.  The food curved out absolutely gorgeous and our guests enjoyed our  meal from different parts of the world. At the end of the feast we won the valuable smiles of our contented guests and blessings which will facilitate us everlastingly, not to talk about the motivation to organize such extensive meals over and over again.
INGREDIENTS      
300 ml/ 10fl oz single cream,
200 gm/7 oz dark chocolate,
2 eggs, lightly beatn,
White chocolate chips, to decorate.

You will need  a small saucepan, a whisk, a small mixing bowl, a flexible spatula and glass dishes to serve.

Bring the cream to a boil, over a low heat, add the chopped pieces of dark chocolate and keep mixing till the time the mixture becomes smooth and creamy with a silky texture.
Transfer this mixture to a mixing bowl and add in the eggs and keep whisking until the mixture is smooth again.
Pout it into the glass dishes. Cover it with clingfilm and allow it to set it for about 4 hours, Serve decorated with the white chocolate chips.
Notes from me: If dark chocolate is too bitter for you, you can take half and half of dark and milk chocolate.






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Cherry Tomato Salsa

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We girls decided to do nothing this weekend but to watch movies the whole day and binge on our favourite Doritos. To express our spirit for the weekend, we got in all the flavours of Doritos from the cool original to tangy cheese, ofcouse it would'nt have been complete without our favourite, the chilli heatwave. My growing tomato cherry plant gave me an itch to add fire to the chilli heat wave on this hot afternoon.  I decided to make salsa out of these,  I must say, this turned out to be my new favourite salsa recipe. The sweetness that came from the cherry tomatoes went perfectly well with the fire from the peri peri red chillies.  Incredibly easy to make and too good to taste!!

INGREDIENTS             
About  4 cups of cherry tomatoes,
1 small onion, finely chopped,
1 clove minced garlic,
2 peri peri red chilles,
½ tsp salt ,
½ tsp freshly ground pepper,
2 tbsp lemon juice,
2 tbsp olive oil,
Few sprigs of fresh cilantro leaves to garnish.
Put all the ingredients in a blender, pulse till the time mixed but  still chunky.
Transfer into a small bowl. Let it sit for about an hour. For the flavours to mature to its best, leave it refrigerated overnight.

Notes from me: Deseed the chillies if you want just the flavour and not the fire.

 

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Pasta con salsa de queso y brócoli:Pasta with Cheese and Broccoli

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Whenever, wherever, and whatever the location you are in, a big dinner is for ever and a day an enormous satisfcation. With the gorgeous Mmmmmm Manchego Cheese, this Spainish dish is a huge feast in itself. My mouth is already watering. Enjoy this incredibly delicious dish.

Preparation Time : 15 minutes
Cooking time: 30 minutes

INGREDIENTS


200 g/7 oz penne (tube pasta),
150g/4 oz broccoli,
225g/8 oz Manchego Cheese,
2 tbsp plain flour,
2 tbsp butter,
2 cups milk,
Salt and Peper to taste.


You will need a large saucepan, a colander, a frying pan, a wooden spatula, a cook's knife.


Cook the pasta over medium heat in a large saucepan of salted boiling water, according to the instructions given on the packet.

Cut the broccoli into small pieces and boil it in salted water for 5 minutes.


Heat the butter in frying pan over low heat, add the flour with a whisk, making sure to get rid of lumps and keep adding milk in small proportions along with the cheese till the cheese completely melts. If the sauce becomes too thick add some more milk.


Add the boiled broccoli and the pasta in the cheese sauce.


Add salt and pepper to taste .


Serve immediately.

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Cucumber Salad

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On a hot summer afternoon, when I think of something fresh, something crunchy salad straight from the produce stands, I think of CUCUMBERS and when I think of cucumbers, the first thing that comes to my mind is REFRESHING!! The sourness from the vinegar, the crunch from the onions, above all the appetizing flavour from the cucumber, this salad is both flavorful and sweet.


1 Cucumber                
2 Shallots, juilienned
1/2 cup apple cider vinegar
1/4 cup sugar
Salt and pepper to taste


In a mixing bowl, whisk together, sugar, vinegar and salt.

Peel the cucumber and slice it.

Add the shallots and the cucumbers to the bowl with the vinegar and toss to mix.

Serve Chilled.










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Japanese Spring Rolls

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Pan Asian cuisine is one of my absolute favorites,any Asian cuisine for that matter. I always had an affinity for Chinese food even back home but now I have become more enchanted with all the things Pan Asian be it Thai, Japanese, Mandarin, Cantonese. I am always on a lookout for some great Pan Asian recipes. This recipe for Japanase spring rolls is one of my favourites.
Recently I was invited over by a very old buddy, who made these scrumptious Japanese spring rolls for me, the unsurpassed spring rolls I ever experienced. How could I have resisted to know what goes behind these crispy layers. What makes these spring rolls so special? Perhaps the shiitake mushrooms, the nira, and the bamboo shoots which brings out the crunch.
INGREDIENTS
  
8 Spring Roll Sheets 
    
4 Dried Shiitake Mushrooms,Soaked overnight, chopped finally
1 cup bean sprouts,
½ cup canned bamboo shoots julienned,
½ carrots julinned
½ cup of nira, chopped
100 gms Vermicelli
2 tbsp sesame Oil
2 tsp sugar
2 tbsp soya sauce
2 tbsp cornstarch powder
1 cup water
Salt and Freshly ground pepper to taste
Break the vermicelli into pieces and cooks as per the instructions given in the packet.
While the the vermicell is cooking, cook the carrots over medium heat in a pan adding the sesame oil, add the sugar, shiitake mushrooms and the bamboo shoots and continue to cook till the vegetables are soft, add nira and cook for 2 more minutes. Tip in the soya sauce, salt and freshly ground back pepper.
In a separate bowl mix cornstartch with water, add it to the cook vegetables and let the sauce thicken. Remove from heat and add in the bean sprouts.

Leave it to cool completely.

Cut each spring roll sheet into quarters with the help of the scissors. Take one quarter, add in a spoonful of mixture in the center of the wrap, roll it neatly and tight. Repeat this for the rest of the spring rolls.

Heat oil in the a frying pan, enough to coat the bottom of the pan, tip in a few spring rolls, fry till golden brown, flip sides and fry till its golden brown. Repeat the same process for the rest of the spring rolls.

DIPPING SAUCE
2 TBSP white wine vinegar
2 TBSP soya sauce
FOR THE DIPPING SAUCE
Mix soya sauce with the white wine vinegar.
Serve the spring rolls piping hot with the dipping sauce
NOTES
You can find nira in Asian markets or speciality foods stores. Nira is also called Chinese Chives, if you cannot find Nira you can use chives or green onions
.


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Chocolate Spring Rolls

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When my Chinese Malaysian friend invited me over for dinner, I knew spring rolls was going to be the show stopper dish, but when said spring rolls for dessert, I had no idea that the suprise is going to be a chocolate lovers delight, it was  chocolate spring rolls. Just with the first bit of it  I was in HEAVEN. The walnuts are a perfect match for the rich dark chocolate, filled in the crispy spring roll wrappers. What next, I couldnt wait to recreate my own chocolate spring rolls. Ofcourse since then none of my Chinese Dinners is incomplete without this HEAVENLY delicious dessert.

Makes  16 Chocolate Spring Rolls

Preparation time: 15 minutes
Cooking Time: 15-20 Minutes

INGREDIENTS
4 spring roll wrappers
155g/4 oz good-quality dark chocolate (with atleast 50% cocoa solids), grated
55 g/2 oz walnuts, chopped
Oil for deep frying

You will need a grater,  a cook's knife, a chopping board, and a metal spoon.

Cut each spring roll wraper into four using a scissor or a knife.

Place a spoonful of grated chocolate and chopped walnuts on each wrapper and close it using water.

Repeat the process for the rest of the spring rolls.

Fry the spring rolls in hot oil, until golden brown
Serve Immediately with whipped cream or vanilla ice-cream.

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Bombay Potatoes

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These chunky pototoes in spiced onion and tomato sauce are appetizing and hot, the freshness from the corriander leaves make this dish  mouth-wateringly flavorsome. Bombay potoates make one of the most popular accompaniments to any indian meal. I can just eat the whole plate of this and nothing else.  Now you know why is potato my much loved vegetable. Thank you mom!! This incredibly yummy recipe can only come from my mother’s kitchen. 
INGREDIENTS
Make servings for 6-8
6 potatoes, cut into 1/4-inch pieces, cooked until tender
3 tablespoons vegetable oil
few sprigs of curry leaves
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon whole cumin seeds
1 teaspoon black mustard seeds
1 teaoon garam masala powder
1 teaspoons of ground corrainder
1 teaspons of tumeric powder
4 tomatoes cored and diced
2 teaspoons lemon juice
a handful of roughly chopped corriander leaves

Heat oil in a skillet to medium heat. Add in curry leaves, mustard seeds, cumin seeds.When the mustard seeds begin to flutter add in the garlic and let the garlic fry for less than a minute, because we want to make sure the garlic does not burn.

Add the onions, fry the onion till they are golden brown, then add in all tumeric powder, garam masala, ground corriander, red chilly powder and give it a good mix, then add the potatoes and make sure the pototes are coated properly by the spices.

Add the tomatoes and cook for about ten minutes, stirring occasionally, till the tomatoes are wilted and look cooked, then add in the corriander leaves and serve hot.



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