Ingredients
Potato – two medium size
Poppy seeds – 3 tbsp
Panchpuran (mixed seeds) – 1/2 tsp
Hot Chili (Pepper) – 1 (cut into small pieces)
Turmeric powder – 1 tsp
Salt to taste
Oil – 2 tsp
Water – 1 cup

Method
Heat oil in a pan (kadai), place panchpuran.
When panchpuran starts spluttering place potatoes and poopyseeds paste,
Turmeric powder and fry it for two minutes.
Add water, salt, chili pieces and place a cover on the pan and allow it to cook for 5 to 7 minutes.
Serve with rice and arhar daal.

Ingredients
1. Cucumber-2 in case of small or 1.
2. Potato-3 medium or 1 large
3. Toor Dhal-1/1/2 cups
4. Desiccated Coconut-3/4th cup
5. Green Chili-5 nos
6. Channa Dhal-1 spoon
7. Urad Dhal-1/2 spoon
8. Kadi Patta-few sprigs
9. Jeera-1/2 spoon
10. Salt- to taste.

Method
Peel and cut the cucumber, potato into medium pieces and take
Wok and add the veggies with just enough water for it to cook.
Add turmeric and channa dhal. Allow it to cook well.
In mixer grind coconut, urad dhal, jeera and green chili into fine paste like chutney and set aside.
Pressure cook the tur dhal.
When the veggies are done, add tur dhal, coconut paste and salt and mix well.
Now keep in it on sim so that veggies and gravy mix well.
When done add seasoning of mustard, urad dhal.
Finally place the kadi patta and switch off flame and add it to kootu.
Before serving pour small bit of coconut oil (optional)
You can mix it with plain rice and have it and or it goes well with rasam.

Ingredients
10 pcs small sized Peeled Potatoes
100 gms peeled Green Peas
50 gms Green Chili cut in half lengthwise
250 gms mashed Curd
10 pcs Clove
20 gms Jeera (cumin)
20 gms unground dried Dhania (coriander)
25 gms black Pepper balls
Salt as per taste
30 gms Deghi Mirch
One teaspoonful Garam Masala
2 teaspoonful Cooking Oil

Method
First peel potatoes and carrots, then cut them into small pieces.
Heat the oil in a heavy saucepan, then add potato pieces and fry until they turn into brown.
Same thing we have to do with carrot pieces also. When they are done keep them a side.
And now heat 4 tablespoons of oil in another pan,
Add cumin and mustard seeds to splutter, then add onions,
Ginger garlic paste and fry them until they turn into brown.
Then add fried potato pieces, fried carrot pieces, chili, turmeric, masala powders, Lemon juice and cashews and mix well. Cover it 5 minutes and after that it will be done.
Garnish it with cilantro. It goes well with hot Rice.

Ingredients
4 Potatoes (medium)
4 huge carrots 1 Onion (small)
2 tablespoon Lemon Juice
1/2 tablespoon Cumin & Mustard seeds
1/2 tablespoon Turmeric
2 tablespoon Chili Powder
1 tablespoon Garam Masala powder
15 Cashews
1/2 tablespoon Ginger Garlic paste
Oil for frying

Method
First peel potatoes and carrots, then cut them into small pieces.
Heat the oil in a heavy saucepan, then add potato pieces and fry until they turn into brown.
Same thing we have to do with carrot pieces also. When they are done keep them a side.
And now heat 4 tablespoons of oil in another pan,
Add cumin and mustard seeds to splutter, then add onions,
Ginger garlic paste and fry them until they turn into brown.
Then add fried potato pieces, fried carrot pieces, chili, turmeric, masala powders, Lemon juice and cashews and mix well. Cover it 5 minutes and after that it will be done.
Garnish it with cilantro. It goes well with hot Rice.

Ingredients
Potatoes 10-12 nos. medium size
Cloves 4 nos.
Green cardamoms 2 nos.
Green chilies 2 nos.
Fresh root ginger grated 50 gms
Garlic 3 cloves
Natural yogurt 150 ml.
Tomato 5-6 nos. medium size
Ghee 50 gms.
Grated onions 2 nos.
Ground coriander 1 tsp.
Ground cumin 1 tsp.
Chili powder 1 tsp.
Turmeric 1/2 tsp.
Salt As per taste

Method
Scrub, scrape or peel the potatoes, then prick them thoroughly using a cocktail stick.
Deep fry until it turns out golden brown.
Grind the cloves, cardamoms, chilies, ginger and garlic to a paste.
Melt the Ghee in a heavy-based saucepan and fry the grated onion in it for a few minutes.
Add the coriander, cumin, chili power and turmeric. Continue to fry for 2-3 minutes.
Add tomatoes and stir for another 10-15 minutes or till this masala leaves oil then add curd and stir.This should take about 15-20 minutes. Add the potatoes and water, stir well and cook for a few minutes until the potatoes are tender, Then serve hot.

Ingredients
1 Lb. Potatoes
3 Table spoons Tandoori paste.
Salt to taste.
Half spoon freshly crushed garlic.
4 Table spoons Tomato paste.
Half Table spoon Red chili powder (Can use Quantities to Taste)
2 cups Water.
2 Spoons crushed Jeera powder (Roasted).

Method
Peel potatoes. Slit half way on two different sides.
Mix above Ingredients and pour in an oven ware tray.
Place potatoes in the tray.
Place in an oven at 350 Degrees till the potatoes are soft.
Stir once or twice if necessary.
Serve while hot.
An Brilliant appetizer at parties. Try the recipe. Excellent luck. Jai shree Krishna.

Ingredients
5 medium sized potatoes (cut lengthwise)
4 green chilies
1″ ginger (to be ground along with the chilies)
3 tbsp. oil
3 tbsp. sesame seeds / til (lightly roasted)
1/2 tsp. turmeric powder
1/2 tsp. mustard seeds
1/2tsp jeera
1/4 tsp. kalaunji (optional)
1/4 tsp. saunf (optional)
1/4 tsp. sugar
salt to taste

Method
Heat oil in a pan. When hot add mustard seeds, jeera, kalaunji and saunf.
Add the potatoes cut lengthwise and stir.
Add turmeric powder, salt and sugar Next add the ground ginger and chili paste. Cover and cook until the potatoes are done.
Add the sesame seeds/til and stir.
Serve hot with Rotis, Puris or Chapathis.

Ingredients
Butter Beans-1 cup
Boiled Potato-2
thick Coconut Milk-1 cup
Garlic- 1 tsp
Green Chilies-3 slit
Mustard seeds-1 tsp
Curry leaves-2 tsp
Red Chilies-2
Salt to taste
Oil-2 tbsp
Dhania powder-1 tsp

Method
Boil butter beans.
Heat oil. When hot add mustard seeds, red chilies, curry leaves. Fry.
Add chopped boiled potatoes. Add 2 whole peppercorns. Fry on low heat.
Add dhania powder and green chilies. Add the boiled butter beans.
Mix well. Add salt and 1/2 cup water. Simmer.
When done add the coconut milk and after two mins off the gas. Serve hot.

Ingredients
Maida -1 cup
Fine Rawa – 1/2 cup
Oil – 4 tsp
Salt-1/2 tsp
For Masala :
Potatoes- 1/2 kg
Finely cut Onions – 3 tbsp
chopped Coriander Leaves – 2 tsps
Ginger Garlic paste 1 tbsp
Green Chilies -3
Turmeric Powder -1/2 tsp
Red Chili Powder-1 tbsp
Salt to taste
Oil for frying

Method
Mix maida, rawa, oil and salt in a basin and make a smooth dough.
Cook the potatoes and smash coarsely and add the other Ingredients and mix well.
Make medium sized balls & rollout like chappathis and place the filling
Lengthwise on that at one corner leaving small gap behind gently roll from that corner to other end.
Seal with maida paste at that end & sides of the roll & deep fry till crisp & golden brown.
Serve hot with Tomato Ketchup.

Ingredients
Potatoes – 2 nos.
Bafath Powder – 2 tsp.
Garlic powder – 1 tsp.
Salt to taste
Oil

Method
Peel and cut the Potatoes into small cubes.
In a pan, heat the oil till its hot. Add the Potatoes, Bafath powder, Garlic powder and salt.
Cook on low flame till the potatoes are done.
Serve hot with Rice, Daal and Papad