Studs Terkel

We celebrate the life
and work of

Studs Terkel

1912-2008

Potato Fry

I have ample time on hand. We recently moved to LA and I am not enjoying this place very much. No friends, nowhere to go, nothing interesting to do. Life without family and friends can be depressing. Blogging keeps me somewhat occupied. I go to bookstore once a week. Otherwise I am hooked to my computer. I came across this recipe in Vaishali's blog. It is not the usual potato curry recipe. It's different. As you can see in the picture, the potatoes turned out very crispy. I have always loved potatoes. Now I love them even more! Check out Vaishali's recipe here.

I would like to note down her recipe here.

Ingredients:
Potatoes-5
Oil-2 tbsp
Salt
Jeera-1 tsp

Mix together:
Rice flour-1tbsp
Sambar powder-1 tsp
Chilli powder-1/4 tsp
Turmeric powder-1/4 tsp

Method:
Pressure cook the potatoes for 3-4 whistles or until they are cooked. Cool, peel the skin and cut into small or big pieces.
Heat oil in a pan. Tamper with jeera.
Coat the potatoes with rice flour mixture and fry in oil. Add salt and toss them until potaotes turn golden brown.
Yummy crispy potatoes are ready to go with small onion sambar and rice!I always make this combo...they are an inseparable pair. Do you guys agree?

Coriander Mint Rice

My mom is an expert in making mint rice. This is a regular in our house as my dad and I love it.
Mint Rice does bring some good memories of my college days when I used to take it for lunch and my friends would finish it off leaving a small portion for me:)

I am sending this to Srivalli's Rice mela

Ingredients:
Basmathi Rice-1 cup uncooked
Ghee-1tbsp
Oil-1 tbsp

To tamper:
Cloves-3
Cinnamon-an inch stick
Bay leaf-1
Star anise-1
Jeera-1 tsp

To grind:
Mint leaves-1/2 bunch
Coriander leaves-1/2 cup
Onion chopped-1 cup
Garlic cloves(optional)-2
Green chilli-1
Red chilli-1
Salt
Hing
Tamarind-a small piece

Method:
Rinse and soak basmathi rice in water for 15 minutes and cook with 2 cups of water. Set aside.
Grind the ingredients without adding water to a nice paste.
Heat oil and ghee in a pan and tamper with the above mentioned ingredients and add the ground paste. Simmer and cover. When the paste becomes thick and raw smell goes off(15 minutes approx), switch off the gas and mix the paste with rice. Serve with raitha and chips.