SWEET & SOUR PORK RECIPE

There are three reasons to try this great recipe. First, this recipe is made in the slow cooker, so it's super easy. Secondly, this recipe is very cheap to make and thirdly, it gets rave reviews whenever I make it. What more can you ask for?

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You should know that I am not a big sweet and sour fan, but I love this recipe. It is extremely moist and just the right amount of sweet to sour ratio.

 Walmart sells a small vacuum packed 2 pound pork roast that is perfect for this recipe. The package says "pork loin rib eye pork roast" and even here in Alaska, it's only $4.50!!
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2-3 pound lean pork roast
1 cup sugar (seems like a lot, but it mellows out)
½ cup white vinegar
4 tablespoons soy sauce
4 tablespoons ketchup
20 ounce can crushed pineapple (drained)
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Brown the pork roast on all sides and put it in your slow cooker. Mix everything else and bring it to a boil, then pour it over the meat.
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Cook on low for 4 hours or until very tender (spoon the sauce over the meat every once in a while).
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That's it...super easy!! At the very end of the cooking time, I thickened the sauce a little with a slurry of cornstarch and water (right in the crockpot). To serve, slice the meat and spoon a little of the sauce over it; it's great with rice.

Now this last suggestion is not for everyone, but my picky-picky hubby absolutely loves it. On day two, I pull this pork apart and mix it with a little of the sauce (make sure you include some pineapple out of the sauce). While its still cold, I roll it into a large burrito size tortilla (folding in all the ends) and then I brown the whole sandwich in a little butter until its piping hot. Hubby is extremely UNdemostrative when it comes to food, but he ooohhh'd and ahhhhhh'd about this sandwich until the last bite.

NOTE: Sorry about these photographs. This is one of those recipes that, no matter how hard to try to get a good photo, it just doesn't work. You'll just have to trust me that it is delicious.

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A Recipe That Is Quince and Easy

Some recipes really come out by accident, don't they?

I was recently asked by a cooking school coordinator to think of a recipe with quince paste because they have so much of it in stock. Quince paste. Before I go on, I will admit that I was not entirely familiar with this fruit but I have tried it as a kid. But certainly during my time at George Brown it was never brought up. Suffice to say, it is a rare fruit with a distinct flavour.

Without getting really boring, quince is a yellow shaped, pear looking fruit that can be eaten raw, but not entirely recommended unless very ripe. It is extremely sour and very hard to even bite into, so it is best if it is cooked. Once cooked, it takes on an orange hue. You can try buying the fruit but it is rare and it can be difficult to find. However, you can buy it often in a paste form. Or even sometimes in jams. If you can't find quince paste or jam, you can use marmalade as a substitute for this recipe.

In fact, I learned that the origin of marmalade comes from quince jam (the Portuguese word for quince is marmelo, leading to the now famous preserve) that was made in Portugal and sent to England. I imagine there has been changes to the classic jam but whatever. You get the idea.

Here is a simple recipe that I found several years ago but altered over time. I have never served this at the golf course I work at, but at home I do.

Quince Glazed Pork Chops

Handful of mustard seeds
Juice of 2 Lemons
200 ml or about 2/3 of a cup quince paste
100 ml Dijon mustard
100 ml White wine
1 Red Onion, diced
A Few Twigs of Rosemary or Thyme
8 Pork Chops


Preheat an oven to 350°F.

Combine the mustard seeds, quince paste and lemon juice and whisk until quince is broken up. Add mustard, white wine, onion, rosemary, salt and pepper. Pour half of the mustard concoction on the bottom of some kind of baking dish. I don't know your inventory so use whatever you got. Lay the chops in da dish and cover with remainder of the glazey glaze.

Then bakey-bake the pork for about a half an hour. If you bought the chops bone in,it takes another 5 - 10 minutes to cook them. However, I like a little pink in pork chops, but you can cook them to whatever doneness you desire.

Serve with some kind of starch. Like Herb Roasted Potatoes!

Serves 8.

Variation: use marmalade instead of quince.

A Humble Chef's tip: you can cover the pork for half the cooking time to speed it up. Then uncover to caramelize the glaze.

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Lechon Pizza From Pizza Hut

I was placing Alex on a diet. As much as I have been trying to cut down the fats and calories from the meals I cook for us, the amount of food I prepare must have been too much because his tummy just keeps on getting a lot bigger than ever. But he hasn't been very happy with the smaller servings, and I guess every once in a while I can give him a treat. But the treat he asked for really made up

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Snack-time With Savory Khandvi

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One of my favorite cusine is the gujarati cuisine, who are predominant in western India. Khandvi is a gujarati delicacy made using chickpea flour and flavoured with tempering of mustard, sesame seeds, spicy green chillies, a perfect snack which can be prepared quickly.

It has a lovely yellow color and simple melts in your mouth with a savory taste. The preparation is easy but needs a little patience. So here is the recipe

Ingredients

• 1 cup besan (chickpea flour)
• 1 cup yogurt ( plain curd )
• 2 cups water
• 1/4 tsp turmeric powder
• 1/4 tsp green chilli paste
• 1/4 tsp ginger paste
• pinch of hing (asafetida)
• salt to taste

For tempering

• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 1 tbsp oil
• 1 tbsp cilantro (coriander)
• pinch of hing (asafetida)

Cooking Procedure

Sieve the chickpea flour to remove the lumps. And then to it add all the above ingredients to make a smooth paste.

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Take a non stick pan and put this batter in it and switch on the flame.Stir continuously till it becomes soft thick paste.

To test the consistency apply a tsp of paste on the backside of a small plate and once it cools if it is able to peel off easily for rolling , switch off the flame immediately.

Take a clean surface and apply this paste lengthwise with spatula approx 1 mm thick. Once it cools cut vertically and start rolling.

Keep the rolls on a serving plate and prepare the tempering.

Heat oil in a tempering pan, add mustard seeds once it splutter add sesame seeds, hing and stir once sesame start spluttering switch off the flame and spread this mixture on the khandvi.

Garnish with coriander and serve.

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul

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Mesmerizing Grape Ice Cream

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One of my favorite ice cream is the black current ice cream in which dark black grapes are used for flavor. Recently I got some seedless black grapes n prepared this ice cream at home. It is got a mesmerizing color and taste.

Ingredients:

• 3 cups seedless black grapes
• 397 grams condensed milk
• 100 grams fresh cream
• 1/2 cup seedless black grapes pieces
• 1 tbsp sugar

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Procedure:

Wash the 3 cup grapes, pat them dry and blend it and stain the juice from the pulp.

Take the 1/2 cup grapes and slice into small pieces

Mix the condensed milk, fresh cream and sugar in a bowl with a hand blender in low speed till it become fluffy.

Now pour the grape juice and the cut grape pieces into it and mix nicely with a spatula.Pour the mixture in a freezer safe container.

Freeze it for 3 hrs and mix nicely with a fork to break ice crystals.Repeat this procedure three time in total at 3hr intervals.After the third time using an ice cream scooper, scoop the ice cream and serve.

Top it with almonds and chocochips for the extra nutty feel.

Tip: To get the scoop easily and smoothly dip the ice cream scooper in water.

I am sending this recipe to a wonderful event : Any One Can Cook ( With Less Ingredients )

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PEANUT BUTTER & JELLY COOKIES

Hubby's favorite cookie is the classic peanut butter cookie. I've been making the same recipe so long, that I know it by heart. I keep asking (hoping) he will request a different cookie, but so far he is like a broken record..."peanut butter please". Recently, while putting the dough together, I decided to bake them in a mini-cupcake pan. As soon as they came out of the oven, I pushed the middle down while they were still hot and filled them with raspberry jam. To my surprise Hubby gave them a thumbs up!!

½ cup butter room temperature
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
1¼ cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
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Mix the first 6 ingredients until creamy. Add the rest of the ingredients and beat until well mixed.
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Roll into 1" balls and place in a mini-cupcake pan. NOTE: I roll the balls in sugar before baking, so I spritz the pan ever so lightly with cooking spray. If you don't roll the balls in sugar, you don't need to spray the pan.
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Bake at 375 for 10-11 minutes or until they puff up nicely. When they are done, find something in your kitchen to press down on the center of the HOT cookie to make a shell shape. I use the rounded end of my mortar & pestle, but anything will work. Just be careful not to push so hard that you break the bottom of the cookie.
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Cool in the pan for 10 minutes, then use a thin bladed knife (not pointed) to help you lift the cookies out (they come out pretty easily) and cool completely on a baking rack. Fill with favorite jam. Makes about 4 dozen.

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Freshly Picked From Silang, Cavite

Freshly picked and sliced pineapples on banana leaves
I haven't been able to cook or bake anything for some time now, simply because I am out on our Community Immersion in Silang, Cavite. We are supposed to conduct programs for the far-flung communities during this time, and we are of course required to live the life as a community member for three weeks.

Somehow between being homesick and

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Healthy Cracked Wheat Oats Pongal

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Today I was searching for a healthy breakfast and I had come across this version of oats pongal in anubhavati blog which I had bookmarked earlier long back.I prepared as per her instruction and it came out very well. I was amazed pongal can taste so good with so many healthy ingredients. So here is the recipe.

Ingredients

• 1.5 cup cracked wheat
• 1/2 cup oats
• 3/4 cup moong dal
• 6 cups water
• 1 tsp cumin powder
• 1/2 tsp pepper powder
• 1/2 cup grated carrot
• 1/2 tsp chopped ginger

For tempering

• 2 tbsp ghee
• 8-10 whole black pepper
• 1 tsp cumin seeds
• handfull of cashews
• 2 green chillis slit
• 1 spring curry leaves
• pinch of hing

Cooking Procedure

Dry roast cracked wheat, oats, moong dal each seperately and mix them and keep aside.

In a pressure cooker pan heat 1 tbsp ghee then add cumin seeds and once it splutter add grated carrot,ginger let it fry for a while then add six cups water,when it starts to boil add salt,pepper and cumin powder and the above dry roasted ingredients. Mix well and close the lid and pressure cook for 3 whistles and switch off.

To prepare tempering in a tempering pan add 2 tbsp ghee once it get heated add cumin seeds and once it splutter add cashew nut, crushed black pepper,green chilli,curry leaves,pinch of hing and stir. Switch it off and keep aside.

Open the pressure cooker after it cools add the above tempering to it. Switch on the gas and stir the cracked wheat oats pongal. Stir well till uniform consistency and if need add little milk.

Serve hot.

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Delicious Tender Coconut Pudding

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Coconut water is my favorite summer quencher and in chennai the summer has started. My hubby loves puddings. This weekend when I went out to a restaurant I saw a tender coconut pudding on the menu card.While shuffling through the net I got a set of recipes which gave me idea how to make this tender coconut pudding. It had a unique taste and it was gobbled up in no time.So here is the recipe

Ingredients

• 2 tender coconut pulp
• 1 cup tender coconut water
• 8 gms gelatin
• 1/2 cup milk
• 1/2 cup hot water
• 1/4 cup condensed milk

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Mix gelatin in hot water and stir continously till it blends. Then add this mixture to boiling milk and stir for a while and keep it aside.

Blend the tender coconut pulp with little coconut water and shift to the container. Now add the remaining coconut water,condensed milk and the milk with gelatin.Stir it nicely and let it rest .

Once it comes to room temperature cover the container with aluminium foil and keep it in the fridge for 3-4 hours.

After 3-4 hours slightly turn it out on a plate , garnish with your choice of topping (I used grated red cherry) and enjoy.

I am sending this to bookmarked recipes a wonderful event hosted by Priya and Aipi

And to another wonderful event Hearth and Soul

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Traditional Bibingka With A Twist

Bibingka is a local rice cake available in the provinces of the Philippines. They are traditionally placed on banana leaves and cooked in a terracotta pot over live coals. From what I saw as a child, while the bibingka is cooked, it is covered with another banana leaf topped with live coals so that the top is also slightly charred and the whole cake is infused with the lovely aroma of toasted

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CLASSIC APPLE CAKE

I have been making this apple cake for 25 years. I love how simple it is to make (it just takes a bowl & a wooden spoon) not to mention how delicious it is. It is one of those super moist cakes that gets even better on day two and is off the charts on day three!!!
4 cups peeled & diced Rome apples (dice = size of a shelled almond)
1½ cups of sugar
1 cup chopped pecans
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Mix the above ingredients, in a large mixing bowl and let them stand at room temperature for one hour (it will make extra juice which you will use in the batter).
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3 cups all purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla extract
1 cup vegetable oil
2 eggs, lightly beaten
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Mix the wet ingredients together and gently stir the mixture into the apples with juice, add the dry ingredients and stir with wooden spoon just until everything is incorporated.
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Pour the batter into a greased and floured angel food pan. Bake at 350 for 1 hour 15 minutes, remove from pan immediately.

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BROWNIE FOR ONE = PAMPER YOURSELF

 They say that you are not supposed to reward yourself with food...OK, I get that. But every once in a while, I crave something deeply chocolate, deeply warm, gooey and rewarding. This recipe fills that bill perfectly and since it is only a single serving, there isn't a whole pan of calories calling your name the rest of the day.

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I've been looking for a single serving brownie recipe like this for a long time because Hubby doesn't like brownies. I've tested lots of contenders with little satisfaction until now. The best part of this recipe, is that it is ready to eat in less than 5 minutes. The most "dangerous" part of this recipe is that it is ready to eat in less than 5 minutes...hahaha!!
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MICROWAVE BROWNIE FOR ONE
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¼ cup all purpose flour
¼ cup brown sugar
1/8 teaspoon baking powder
2 tablespoons cocoa powder
3 tablespoons milk
1 tablespoon butter (room temperature)
1 tablespoons pecans (optional)
2 tablespoon chocolate chips
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In a small microwave safe bowl, mix everything together until smooth (mixture will be very thick). Cook in the microwave.
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Now here comes the only tricky part of the recipe. Total cooking time in the microwave is one to two minutes depending on how powerful your microwave is. My microwave is a 1000 watt machine and it takes one minute 20 seconds. You will have to watch yours carefully the first time you cook this treat, so you don't over bake it (use the toothpick test for doneness the first time). LET THE BAKED BROWNIE SIT FOR ABOUT A MINUTE.
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NOTE: I am embarrassed to say I know this recipe by heart now. Any flavored chocolate, peanut butter, white (etc.) chips will work well.
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NOTE: The recipe doesn't say you have to, but I bake mine in a little ramekin that I spray with cooking spray.

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GLAZED DONUTS...Live a Little!!

This is my "go to" recipe when Hubby asks for homemade donuts. I have tried many, many donut recipes over the years and this is his favorite; it is simple, delicious and it has never failed me.

 2 envelopes of dry active yeast (I use 2 scant tablespoons)
¼ cup warm water
1½ cups warm milk
½ cup white sugar
1 teaspoon salt
2 eggs (room temperature)
1/3 cup butter flavored Crisco
5 cups all purpose flour
Sprinkle the yeast over the warm water and let it stand for 5 minutes or until foamy. In a stand mixer, mix 2 cups of the flour, milk, sugar, salt, eggs, shortening, and yeast mixture until well mixed (takes just a minute on low speed).
Beat in the rest of the flour, ½ cup at a time, until the dough doesn't stick to the sides of the bowl anymore. Once it is at that stage, knead for about 5 minutes.
Place the dough in a greased (I use cooking spray) bowl, cover it with plastic wrap and sit it in a very warm part of your kitchen for an hour, or until the dough doubles in size.
Turn the dough out onto a floured surface and gently roll it out to ½" thickness. Cut with a floured donut cutter (see note below). Set cut out donuts on a square of parchment paper that you lightly sprayed with cooking spray. This will help you tremendously when it comes time to lift the donuts into the cooking oil.
Spray the tops of the donuts with a little cooking spray and cover loosely with plastic wrap for a second rising (takes about 45 minutes to an hour). Heat vegetable oil in a deep fryer (see note below) to 350 (I cooked mine at 375) and gently lower donuts into oil. Fry until they turn nice and golden then flip them.

Drained cooked donuts on a baking rack and before they cool all the way down, dip them in a simple sugar glaze (or cinnamon sugar).

SIMPLE SUGAR GLAZE
1/3 cup melted butter
2 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
4 tablespoons hot water

Mix everything together (starting with 3 tablespoons hot water, then adding the last tablespoon if you need it).

NOTE: My donut cutter is a small pineapple can that I've removed the top & bottom from. For the center hole, I use a small circle cookie cutter.

NOTE: I heat my oil in an electric frying pan so I can regulate the temperature (and it doesn't take as much oil as a deep fryer).

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Schezwan Paneer Frankie

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Sometimes on weekends we love to eat tibbs schezwan paneer frankie..a nice name for a wrap which can contain paneer,vegetables or chicken pieces with some sliced onions . However it is a little expensive and also use full maida which is unhealthy so I wanted to prepare a healthier option at home and surprise my hubby !! So here we gooooo

Basically the total process needs 3 steps

1. Preparing the stuffing
2. Making the wrap roti
3. Assembly

Ingredients

• 1 cup paneer cubes (cottage cheese)
• 1/2 cup chopped bell pepper
• 1/4 cup diced baby corn
• 2 tbsp chopped onion
• 1 tbsp chopped garlic
• 1/2 tbsp grated ginger
• 1 tsp green chilli
• 1 tbsp chopped celery
• 1 tbsp chopped red chilli
• 2 tbsp red pepper sauce
• 3 tbsp olive oil
• 1 cup homemade vegetable stock
• 1 tbsp corn flour dissolved in 2 tbsp water
• 1 tsp vinegar
• 2 tsp sugar
• salt to taste

Step 1: Schezwan Sauce Preparation

Heat oil in pan/wok in a high flame, saute the garlic,green chilli,red chilli, green chilli, ginger, onions, celery for a minute

Add the vegetable stock and mix well. Add the corn flour mixture, vinegar,red pepper sauce, sugar, salt amd bring to a boil and keep aside

In another pan add 1 tbsp oil and saute the paneer cubes, bell pepper, baby corn for 3-4 minutes on high flame...add this to the above prepared sauce and keep aside.

Step 2 : Preparing the wrap roti

Ingredients

• 1 cup all purpose flour
• 1 cup wheat flour
• 2 tbsp cold butter
• a pinch of salt

Mix both the flour with salt,then add the butter and crumble with ur hands and mix nicely my by adding little by little water and make a soft dough.Let it rest for ten minutes.

After ten min knead the dough into a smooth ball and then divide the dough into 10 parts.Make them into small balls, with a rolling pin roll it into a nice thin circle of 5 - 6 inch diameter and as thin as possible.

Heat the skillet/tawa and it should be hot. Put one roti and after 2 min flip it let it cook for 1 min. Both the sides should cook nicely. Repeat the procedure for the rest of wraps

Step 3 : Assembly of Frankie

Ingredients

• 10 wrap roti (prepared above)
• 1 cup sliced onion
• 1.5 cup above schezwan paneer

Take on wrap and spinkle some onion slices along the length

Take one table spoon of schezwan paneer on top of onion slices

Wrap the paneer in the roti as per the steps below as it will avoid spillage from the bottom

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Wrap it and place it on the tawa until roti is warm, then roll a small paper tissue on the bottom and serve warm

Note:

1. You can add chicken pieces in place of paneer

2. For egg lovers you can put some beaten egg on the roti, toast it on tawa and then assemble it.

I am sending these yummy frankie to Hearth and Soul

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EASY ENCHILADA CASSEROLE

This is a great comfort food classic that I turned into an easy, quick fix casserole. You can easily double or triple the ingredients for a big crowd. The flavors are great and it reheats extremely well.

MEAT FILLING
1 pound lean ground beef
1 teaspoon salt
1 tablespoon dry onion flakes
3 teaspoons chili powder
1 teaspoon ground cumin
½ cup water
Brown the ground beef and drain. Return to pan and add everything else, stir well and let this simmer for about 10 minutes.
After simmering for 10 minutes, add one half can of refried beans and a 4 ounce can of mild green chilies (I use Ortega brand), stir well and set aside.
ENCHILADA SAUCE
(1) 6 ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups water

Mix well and simmer for about 15 minutes...set aside

ASSEMBLY

In a greased 9 x 13 pan, place two layers of soft corn tortillas; cover with a little of the enchilada sauce. Space large spoons of the meat filling 2" apart on top of the sauce, and sprinkle with a little cheese like this:Top with TWO more thickness' of soft corn tortillas that have been cut into diamonds, like this: Ladle some more sauce over the soft tortilla diamonds, then repeat with the meat and cheese. Bake in a preheated 350 oven for about 35 minutes. You can make this early in the day and then just pop it into the oven at dinner time. If you do that, add about 10 minutes to the baking time.

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Traditional Andhra Style Sweet Bobattu

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Bobattu a traditional sweet roti also known as obbattu, puran poli is the perfect traditional dessert served during festival times in andhra with pulihora (tamarind rice) make a best combination of sweet and sour tastes blending with one another.

I never realized this combination until my MIL used to prepare this for my hubby. Bobbatu is served with a little serving of ghee and pulihora in my home and it tastes so divine.

My MIL prepares the best traditional andhra style dishes like bobattu, pulihora, pessarattu ... in my home and I would rate this as one of her best. So here is the recipe

Ingredients

• 1 cup chana dal
• 2 cups maida
• 1 cup sugar
• 2 cardamom powder
• 1/2 cup oil

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In a bowl mix the maida with water to a smooth dough and the poke some holes in it with your fingers and pour the oil over it ,let maida soak in oil for 3 hrs .

Soak the chana dal for 30 min before cooking .Pressure cook the dal along with 3 cups water for 3 whistles and switch of the flame .After it cools open the pressure cooker and stain the water from dal completely .

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In a blender make a smooth paste of sugar and dal.Heat a broad open pan and put this paste and stir continuously till this paste start to caramelize.Transfer the whole mixture to a plate ,keep aside and let it cool.After the dal mixture cools ,divide the total paste to large lemon size balls .

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Divide the the dough into small lemon size balls. Spread it flat into a small circle and place the sweet dal mixture in the center and enclose it. Then put on a greased plasic sheet and pat it nicely to form a nice circular shape.

Heat the tawa and place the each piece till golden brown on each side.

Serve hot with ghee and tamarind rice.

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THE ULTIMATE POPOVER

I have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The pan makes a huge difference, not so much in the taste, but in appearance and how big the air bubbles are inside of the popover. These popovers could not be easier or cheaper to make, and they are such a treat, hot out of the oven with honey butter or strawberry jam!! If you do not have a popover pan, see note at the end of this post.

This recipe is fool proof as long as you follow it closely. Preheat your oven to 425 degrees. I put my popover pan in the oven while it preheats (do not grease before you preheat).
While your oven/pan is preheating, whisk together:
3 eggs
¼ teaspoon salt
1 teaspoon vanilla
1 cup of milk (see note)1 tablespoon melted butter

NOTE: If I have whipping cream, I put about ¼ cup of whipping cream in a measuring cup and then fill the rest of the way with 2% milk...if I have no cream on hand, I just use 1 cup of 2% milk).

After the above ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together for about 30 seconds or until it looks very smooth & creamy.

Take the popover pan out of the hot oven and spray each cup with vegetable spray. Put a small chunk of chilled butter (roughly ½ teaspoon but the exact size is not crucial) into the bottom of each hot cup. Fill each cup half way full (makes six big popovers).

Bake popovers at 425 for 20 minutes. After 20 minutes, turn the oven down to 325 and bake for another 15 minutes. Remove popovers from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).

NOTE: If you do not have a popover pan, you can use 6 ounce (oven safe) custard cups (I used the clear Pyrex ones, for a long time, with great success). I placed them all on a cookie sheet for easier handling. The popovers will not get quite as tall (as they do with a popover pan) but they taste every bit as good.

Someone from outside the USA wrote and asked me what a popover pan was, so here is a photo. As you can see, it is almost like a cupcake pan, but the cups are a lot deeper and spaced far apart so the hot air can circulate around each cup.

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Aromatic Aloo Methi Curry

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Baby potatoes are cooked with fresh fenugreek leaves along with some aromatic spices which make this dish very exotic and very ideal when you have guests at home. The special twist of this preparation is using crushed spices which give it a unique taste.

Ingredients

• 2 cups baby potatos
• 1 cup chopped fresh fenugreek leaves (methi)
• 1/2 cup chopped onion
• 1/2 cup chopped tomatoes
• 4 cloves garlic
• 6-7 whole black pepper
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1/2 tsp red chilli powder
• 1 tbsp chopped fresh coriander
• 2 tbsp oil
• 1 tbsp butter
• pinch of sugar
• salt to taste

Cooking Procedure

Boil the baby pototoes in pressure cooker for 3 whistles after it cools peel it and keep aside

Crush the garlic, cumin and black pepper to a fine paste and keep aside.

Heat 1 tbsp oil in a pan, add the boiled potatoes and shallow fry till its golden brown

Heat oil and butter in pan, add cumin seeds once it splutter add the crushed above paste and then fry for 30 seconds, then add onion and fry till it slightly translucent or golden brown.

Add the tomatoes, coriander powder,red chilli,sugar and salt and cook till oil begins to saturates

Now add the potatoes and mix nicely, then add the chopped methi leaves and let it cook for 5 to 10 min

Add the chopped coriander leaves and let it cook for 2-3 min.

You curry is ready, serve with rice or rotis

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