• Potatoes are rich source of vitamin C, vitamin B6, copper, manganese, and dietary fiber.
• Sweet potatoes are reasonably low in calories and comprise no fat. They are rich source of beta-carotene, potassium, and vitamin A.
• Potato is the most efficient food for energy production.

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Ingredients:

• 300g potatoes , cut into small pieces
• 2 onions , sliced
• 2 garlic cloves , crushed
• 1 tsp olive oil
• 1 tsp each ground coriander , turmeric and mild chilli powder
• 1 tbsp cumin seeds
• 410g tin chickpeas , drained and rinsed
• 2 tbsp tomato puree
• 200g baby spinach
• small bunch coriander leaves chopped

Method:

• Boil the potatoes in salted water until just tender.
• While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins.
• Add all the spices, then fry for 1 min more.
• Stir in the chickpeas and tomato purée with 400ml water,
  then turn the heat up and bubble for a few mins.
• When the potatoes are ready, drain and add to the pan.
• Cook for a few mins until the sauce is thick, stir in the spinach, then season.
• When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.

Ingredients:

• 250 gms potatoes sliced into long pieces.
• 2 Capsicum cut into square pieces
• 2 Onions cut into square pieces
• 3-4 Green Chillies finely chopped
• 3-4 cloves of Garlic, finely chopped
• A small piece of Ginger finely chopped
• 3/4 cup Corn flour (Maida can also be used)2
• tsp Oil
• Soya Sauce
• Tomato Sauce
• Chilies Sauce
• Ajinomoto (Chinese Salt)

Method :

• Mix the Corn flour with water, 1 tsp Soya Sauce, 1 tsp Chilli sauce and 1 tsp Tomato Sauce in a small bowl. Add some salt or, Ajinomoto as per your preference. Just ensure that the batter is thick enough to coat the potatoes.
• Put the potato pieces into the bowl 3-4 pieces at a time and properly coat the potatoes with the batter.
• Heat oil in a Kadai, and fry each of the coated potato pieces till crispy and brown.
• Drain the potatoes and keep it aside.
• In the kadai heat about 2-3 tsp of oil. Add the chopped chillies, garlic and ginger to it. Add the onion and Capsicum into it and fry for some time, about 3-4 minute. Do not let it over-fry or, turn into brown.
• Add water to it and 1 tsp each of Soya sauce, Tomato sauce and Chili sauce along with a pinch of Ajinomoto.
• Put the fried potato pieces into the mixture and let it cook for some time till the potatoes turns tender.
• Serve hot and enjoy the Indianized-Chinese food called potato chilli.

Ingredients:

• 6 or more medium potatoes
• Oil or fat for deep frying
• Salt.

Method:

• Wash and peel the potatoes. Slice very thin.
• An old fashioned cabbage slicer can be used (careful of the fingers) – or use a sharp knife or food processor with a thin slicing blade.
• Put the slices at once into a bowl of cold water and let stand for at least one hour.
• Ice water is best, but you can set the whole bowl in the refrigerator if you wish.
• Dry well by shaking them in a towel.
• Fry in hot oil until a light golden brown. Don’t try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper. If you haven’t any paper, use a worn dish towel. Salt lightly.
• These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.

Ingredients:

• chapati atta – 200 gms
• jeera – 1 tsp
• chilli powder – 2 tsp
• turmeric powder – 1/2 tsp
• yoghurt (dahi) – 3 – 4 tbsp
• cooking oil – 2 tbsp
• potato – 2 – 3 medium sized
• salt to taste

Method:

• Boil 2 – 3 medium sized potato, remove skin and mash it.
• In one bowl take 200 gms chapati atta.
• Add jeera, chilli powder, turmeric powder and salt.Mix it well.
• Add mashed potato, mix it with 3 – 4 tbsp yoghurt, 2 tbsp cooking oil.
• Add little water tomake a soft dough.
• Keep a side for about 15 to 20 minutes.Make frying pan (tava) hot on medium heat.
• Take small ball from dough and roll it for a while.
• Then just apply a little oil by four fingersand fold it into half.
• Again apply little oil and fold it. It will get triangular shape.Roll it in triangular way.Place it on hot tava. When it gets little brown, apply oil or ghee.
• Turn it and again apply oilor ghee on other side.
• Keep turning simultaneously until it gets golden brown.Ready

தேவையானப்பொருட்கள்:

• உருளைக்கிழங்கு (பெரிய அளவு) – 2
• சர்க்கரை – 1 அல்லது ஒன்றரை கப்
• நெய் – 1/2 கப்
• ஏலக்காய்த்தூள் – 1 டீஸ்பூன்
• பாதாம் எஸ்ஸென்ஸ் – ஓரிரு துளிகள்
• மஞ்சள் அல்லது கேசரி கலர் – ஓரிரு துளிகள்

செய்முறை:

• உருளைக்கிழங்கை நன்றாக வேக வைத்து, தோலுரித்து விட்டு மசித்துக் கொள்ளவும்.
• மசித்த உருளைக்கிழங்குடன் சர்க்கரையைச் சேர்த்து, மிதமான தீயில் வைத்துக் கிளறவும்.
• முதலில் சர்க்கரை உருகி, கலவைத் தளர்ந்து பின் கெட்டியாக ஆரம்பிக்கும். இப்பொழுது கலரைச் சேர்த்து, நெய்யை சிறிது சிறிதாக விட்டு நன்றாகக் கிளறவும்.
• அல்வா பாத்திரத்தில் ஒட்டாமல் வரும் வரைக் கிளறி, கீழே இறக்கி வைக்குமுன், ஏலக்காய்த்தூள், எஸ்ஸென்ஸ் ஆகியவற்றைச் சேர்த்து மீண்டும் ஒரு முறை வேகமாகக் கிளறி, நெய் தடவிய ஒரு கிண்ணத்திற்கு மாற்றி வைக்கவும்.