Urulai Roast

Spicy Roasted Baby Potatoes

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Ingredients:	Quantity
Baby potatoes	500 gms
Chili Powder	1 tbsp
Coriander Powder	1/2 tbsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Asafoetida	1/4 tsp
Salt	To Taste
Mustard Seeds	1 tsp
Curry Leaves	1-2 strands
Oil	1 tbsp
Sesame Oil	1/2 tbsp
Ghee	1/2 tbsp

Preparation:
1) Add baby potatoes, turmeric, salt and asafoetida in water and pressure cook up to 2 whistles or cook in a pan for 15 to 20 Min's. Peel the potatoes.
2) Heat the oil, sesame oil and ghee in a pan and add mustard and curry leaves, when they splutter add the chili powder, coriander powder and cumin powder sauté for few seconds.
3) Add the cooked and peeled potatoes and simmer it until it turns golden brown in color. Adjust salt.
4) It is good to be served with Sambar Sadam, Rasam or just the curd rice.

Note: * You can add herbs like rosemary and thyme with garlic to the roast in step 2.

Mashed Potatoes

Creamy Mashed Potatoes seasoned with Herbs and Spices

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A rich creamy rich dish which kids would love to eat. On diet then have to leave out half of the ingredients."Wow mummy love you, you made this for me :)" this was the comment that Samyu gave looking into this dish.

Ingredients:	Quantity
Potatoes	3 nos
Hot milk	5-6 tbsp
Butter	3 tbsp
Heavy Cream	4 tbsp
Sour Cream	2-3 tbsp
Garlic finely minced	1 tsp
Garam Masala	1/4 tsp
Paprika	1/4 tsp
Grated Parmesan Cheese	2 tbsp
Dried parsley	1 tsp
Dried Basil	1 tsp
Dried Oregano	1/4 tsp
Salt	To taste
Pepper	To taste
Olive Oil	1 tsp
Spring onion greens	To Garnish

Preparation:

1) Add salt and boil the potatoes until they are well cooked and tender.
2) Mash the potatoes well until they are smooth(#). Add the hot milk.
3) Meanwhile heat the cream and butter together to a sauce consistency and add it into the mashed potatoes.
4) In a small pan add olive oil and little butter and add the garlic and sauté until the garlic smell rises.
5) Remove it from heat and add the crushed herbs, paprika and garam masala. Pour it over the mashed potatoes.
6) Add the grated Parmesan cheese and sour cream in the hot mashed potatoes.
7) Add salt and pepper to taste. Garnish with spring onion greens and serve.

Note: # - You can use food processor or a blender but make sure you don't add a lot of liquid to it.

Potato Fry

Spicy Potato fried in Indian Spices

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Ingredients:	Quantity
Medium sized Potato	5 nos
Ginger-Garlic paste*	1 tbsp
Mustard Seeds	1 tsp
Curry Leaves	Few
Asafoetida	A Pinch
Salt	To taste
Oil	3-4 tbsp
Pepper powder	1 tsp
Spice Mix**:
Red Chilly Powder	1 tsp
Coriander Powder	1 1/2 tsp
Turmeric Powder	1/4 tsp
Cumin Powder	1/4 tsp
Garam Masala	1/2 tsp
Curry Powder***	1/2 tsp

Preparation:
1) Cook potato with skin in pressure cooker or in a saucepan filled with enough water and add salt to it. Once cooked remove the skin and cut the potatoes into cubes.
2) In a pan add oil and let it get hot and then add the mustard seeds and once it splutter add the Asafoetida and curry leaves.
3) Add the ginger garlic paste and fry for a min.
4) Add the spice mixture to the oil and fry for a few seconds, be careful not to burn the spice mix.
5) Add the potatoes and mix them without smashing them.
6) Let it fry for few mins and add the pepper powder and adjust salt as needed and fry for 2-3 more mins. A nice spicy potato fry is ready to be served with Roti, Rice and Lentils(Dal) or Korma.

Note:
* You can use ginger powder(1/2 tsp) and garlic powder(1/2 tsp) instead of the paste.
** Spice mix - adjust quantity according to your taste buds.
*** Curry powder can be replaced with Sambar powder or another 1/2 tsp Garam Masala.