Batate Song

A spicy side dish with Daali Thoy . This potato dish is a favourite with the konkani people. Its spicy gravy and colour can add a zing to any bland meal.
3 big potaoes, boiled and cubed, 1 big onion chopped, 4 red chillies ( if you cannot handle the heat , use kashmiri chillies, which gives a red colour but are not spicy), 1/4th cup grated fresh coconut, 1 tsp coriander seeds, 1 tsp tamarind pulp, salt to taste.

Grind together coconut, coriander seeds, tamarind and salt, to a fine paste. Heat oil fry the onions till soft....do not brown.add the potato cubes and saute for a minute. Add the paste and 1/4th cup water. Cover and cook for another couple of minutes. The gravy is not supposed to be too liquid, just semi thick. I like mine a little dry.
Serve hot with rotis or steamed rice and dal.

Here is another version of the Song , as my friend Madhvi Pai pointed out . The rest of the recipe remains the same except you use bedgi chillies instead of kashmiri chillies and omit the coconut. What you get is yummy spicy batate song.

This was sent to me by a very indulgent aunt, Pushpa Aatya. That and Farasbi Upkari with takka kadhi was today's Lunch. Now for some susegad :)

Home Style Fried Potatoes- Low fat

4 large potatoes sliced thinly, 2 tblsp oil, salt , pepper and paprika.
Take a non stick girdle and brush it with oil, heat. Arrange the sliced potatoes on it in a tight circle. Brush the top of the potatoes once with oil. Cook on low flame. The centre of the pan is hotter so the chips in the centre will cook faster, when turning them over move the chips from the middle to the edge of the pan and the ones on the edge to the middle of the pan. This ensures a more even cooking and crisping.

Remove onto a plate and sprinkle with salt , pepper / paprika and toss. Repeat with the next batch till all the potato slices are used up.
Brushing the oil ensures minimum usage of oil and the does not compromise on taste or health.

Minty Peas and Potato Soup

A smooth soup with a twist.
1/2 cup green peas, 1 small potato peeled and chopped, 1 onion chopped, 4 pods garlic chopped, 1/2 cup mint leaves ( pudina), 1 tbsp wholewheat flour, 1 tsp cumin powder, a dash of pepper, salt to taste, 1 tsp oil,1 cup water.

Fry the onions, garlic, potatoes till potatoes are soft. Add peas, mint , pepper and cumin powder. cook for 2 mins. Sprinkle flour ,mix well, add water, cover and cook for 3 mins. Cool, strain and set aside this cooking liquid, puree the peas, potato mixture and strain again , adding the cooking liquid set aside. Add salt to taste. heat evenly on a low flame. Serve with a tbsp of thick whipped yoghurt ( dahi)