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Saturday, June 26, 2010

Potato Chips

4 - 5 large Potatoes / Aloo
1/2 tsp Salt
1/2 tsp Chilly powder (Optional)

Put around 8-10 cups of water, little amount of buttermilk in a vessel. Peel the potato and put it in buttermilk water for about 30-45 mins. Remove the potato from water and keep them aside.

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. Once the oil is hot, grate the potatoes directly to the hot oil using chips maker as shown in the picture below. Fry them in medium high flame and once they are almost fried sprinkle the salt water and fry them in medium flame until they are crisp.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content.
For spicy chips, sprinkle little amount of chilly powder 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

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

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.