Potato Chips

Ingredients:
1 large Potato / Aloo
1 tsp Salt
1/2 tsp Chilly powder
Oil

Recipe:
Peel the potato and put it in water for about 2-3 mins.

Remove the potato from water and make thin slices using chips grater or knife. Place them over the clean cotton cloth or kitchen paper towel as shown in the picture below.

Put 1/2 tsp salt and 2 - 3 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat it. Put the chopped potato into hot oil and fry them in medium high flame.

Once they are almost fried sprinkle salt water and fry them in medium flame until they turn golden in color.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content. Mix 1/2 tsp salt and chilly powder in a bowl. Sprinkle little amount of this chilly powder mix over the chips and toss them well. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Punarpuli Tambli / Kokum Tambli

Ingredients:
5 - 6 dried Kokum Skins / Onagisida Punarpuli Sippe
1 tsp Cumin seeds(1/2 for grinding + 1/2 for seasoning)
4 - 5 Black Pepper
1 cup grated Coconut
1/4 -1/2 cup Curd / Buttermilk
1 - 2 Green Chillies
Large grape sized Jaggary
1/2 tsp Mustard seeds
4 - 5 Curry leaves
1 - 2 Red Chilly pieces
1 tsp Ghee / Oil

Recipe:

Grind grated coconut, dried kokum skins, green chillies, black peppers, 1/2 tsp cumin seeds into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add jaggary and grind them together for about 1 min.

Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) 1/2 cup of milk can be added if the tambli is too sour. Put mustard seeds, red chilly pieces and oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.