Ingredients:

• 2 cups fresh pineapple, chopped
• 1 tsp tamarind paste mixed in 1 cup water
• 1 ½ sp rasam powder
• Asafoetida a pinch
• 2 finely chopped green chillies
• ½ tsp crushed garlic
• ½ tsp mustard seeds
• 6 curry leaves
• Salt to taste
• 1 tsp oil
• Coriander leaves to garnish

Method:

• Heat 1 tsp oil in a pan, add the mustard seeds and let them splutter. Add the asafoetida, rasam powder, garlic and curry leaves.
• Add tamarind water, pineapple, green chilly and salt.
• Bring it to a boil.
• Garnish with coriander leaves

Ingredients:

• Toor Dal (coked)-3tablespoon
• Water-2cups
• Ginger grated-1tsp
• Asafoetida a pinch
• Green chilli finely chopped-1
• Turmeric Powder-1/4tsp
• Rasam Powder-1tsp
• Lemon Juice-2 tablespoon
• Salt as required
• Ghee-2tsp
• Cumin seeds-1tsp
• Chopped Coriander Leaves

Method:

• Cook 3 tablespoon of toor dal in 2 cups water. Add turmeric powder, asafoetida powder, green chilli, ginger and salt and allow it t boil in medium heat.
• Add the rasam powder and let it boil for a minute. Now, reduce the heat and add the lemon juice. Stir well and remove from heat.
• For seasoning, heat ghee and cumin seeds, when it sizzles, add it carefully to the rasam.
• Garnish with coriander leaves.

Ingredients:

• Soya chunks – 1¼ cup
• Onion – 2 (finely chopped)
• Tomato – 3 (finely chopped)
• Oil – 3 tbsp
• Salt – to taste
• Curry leaves – few
• Water – 2 cups

Forpaste :

• Coconut – 1 cup
• Chilli powder – 4 tsp
• Coriander seeds- 1tsp
• Fennel seeds (perunjeeragam) – 1 tsp
• Cumin seeds – 1/2 tsp
• Peppercorns – 1/2 tsp
• Cinnamon – 1 stick
• Cardamom – 2
• Cloves – 1
• Ginger – 1 small peice
• Garlic – 4 cloves

Method:

• Soak Soya chunks in hot water for 10 minutes, then wash it in cold water and
• drain excess water from soya.
• Heat oil in a pan. Add Onion and Tomato one by one and fry it well.
• Add Soya and fry it for a minute, then add the ground paste and fry till the raw smell goes.
• Add 2 cups of water and salt to it, allow this to boil.
• Then add Curry leaves and remove from heat.

Ingredients:

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste

Method:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute.
• Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds.
• Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes.
• Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
• Stir in tomato paste and simmer an additional 2 hours.
• Discard bay leaf and celery and serve

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.