Anshu's Food Odyssey

Chettinad Baby Potato Roast is a spicy and flavorful side dish that is quite popular across the region of Chettinad in the Tamil Nadu state of India. As the name suggests, the dish is made using baby potatoes which are smeared in a freshly ground spice mix imparting it a very flavorful, aromatic and rustic taste. If you are looking to add a new and delicious dry potato sabzi to your menu, then I must say, this is a recipe must try. For the best combo, pair it with some rice appam, dosa or a Malabar parotta. It goes amazingly well with a plain Punjabi parantha too. Spicy Chettinad Baby Potato Roast INGREDIENTS Baby potatoes - 250 grams Finely chopped onion - 1, small size Very finely chopped ginger - 1 inch Very finely chopped garlic - 4 to 5 cloves Mustard seeds - 1 tsp Split urad dal - 1/2 tsp Chana dal - 1/2 tsp Curry leaves - 8 to 10 Salt - to taste Turmeric powder - 1/4 tsp Lemon juice - 1/2 tbsp Refined vegetable

Kachche Aam ki Launji is a lipsmacking relish made by cooking raw mangoes with a handful of aromatic pickling spices and whole lots of jaggery to lend it that beautiful sweet and sour flavor, which lingers on your tastebuds for long. You must make this in big batches when raw mangoes are in season and enjoy it along with parathas, pooris or even khichdi or pulao . For its longer shelf life, refrigerate for about a week; afterwards freeze and thaw when needed. The recipe is very easy and comes together in under 30 minutes. Scroll down for more details on ingredients and the recipe procedure... Kachche Aam ki Launji | Raw Mango Chutney INGREDIENTS Raw mangoes (peeled and cut into thick slices) - 500 grams Grated jaggery - 1 cup, or more as per your preference Salt - to taste Whole dried red chilies - 2 to 3 Kashmiri red chili powder - 2 tsp Cumin seeds - 1/2 tsp Mustard seeds - 1/2 tsp Nigella seeds - 1/2 tsp Saunf - 1 tsp Fenugreek seeds - 1/4 tsp Black