So apparently I've slacked off so much, that instead of posting regularly, I have resorted to putting up recipes that have been requested by friends and family. :) This one is for Lee and Jonathan L.You can also use this recipe with any other kind of beans like pinto beans, kidney beans, and even black eyed peas!
I hate doing dishes. A lot. So I have a deal with V to do the dishes while I cook and clean the counter tops. Yeah, we're egalitarian like that. But sometimes, all he wants to do is play his guitar while Rome (or my kitchen) burns. So I try to make sure I have one pot to clean!
This dish is very forgiving and you CANNOT go wrong. You also don't necessarily need 'Indian' spices to attempt making this recipe. You will surely have almost everything on this list in your spice rack. And if you don't, its still okay. One thing I have learned after coming to the US is that when you make do without a lot of the Indian spices (most of which are hard to get or exorbitantly expensive), you learn to taste the ingredients in the dish - which is not necessarily a bad thing! :)
So here is what you need:
1. Garbanzo beans/Chick peas - 2 cans
Note: If the beans are uncooked/not from a can, then soak them overnight or for 8-10 hours.
2. Garam masala/Curry powder - 3 tbsp
Note: If you don't have either, then use: 3-4 cloves/ 1/2 tsp clove powder, 2 bay leaves, 4-5 cardamom seeds/ 1/2 tsp cardamom powder, 2 inches of cinnamon bark/ 1/2 tsp cinnamon powder. You can just use 2 tbsp of garam masala powder or curry powder. But if you're using curry powder, add 1/2 tsps of cinnamon and coriander powders - it gives the curry powder a little kick!
3. Ginger-garlic paste - 1 tbsp
Note: If you don't have this, you can just use fresh ginger (1 inch chopped fine or grated) and 5 pods of garlic (again chopped finely or grated).
4. Onions - 2 (medium sized; red or yellow. I prefer red.)
Note: Cut the onions finely. If you're going to grind the onions and tomato (next ingredient) into a paste, then you can cut it up into cube-sized chunks.
5. Thai green peppers/serrano peppers - 2 or 3 depending on how much heat you like in your food
Note: You can just use pepper corns instead. It doesn't pack too much heat. If you're not going to grind the onions and tomatoes, use ground pepper instead.
6. Tomatoes - 2 large
Note: Same as with the onions. Cut finely if you're not going to grind it and into large chunks if you're going to use your amazing blender! :)
7. Coriander leaves/cilantro - half a cup (chopped)
Optional ingredients
8. Sour cream - 2 tbsps
9. Lime - Juice of 1 lime
10. Turmeric - 1 tsp
There are two ways you can make this recipe: pressure cook it, or make it in a pot. I like to pressure cook it because I don't have to grind the onions and tomatoes (I avoid cleaning my immersion blender) - they just disintegrate in the pressure cooker!! :) The only way you can mess up this recipe is if the beans don't cook. So if you don't have a pressure cooker and have uncooked beans, then make sure that you keep adding more water till the beans are thoroughly cooked.
So here is how you make it if you're using a pressure cooker (in case you're using uncooked beans)
1. Saute the onions, peppers, and the ginger-garlic paste.
2. Once the onions get transparent, add the tomatoes.
3. If you're grinding the onions and tomato, now is the time! Grind everything together and then put the beans into the mixture. Add the sour cream, all the spices or curry powder/garam masala, and salt.
4. Add water till the beans are covered. Close the lid, and wait for three or four whistles.
5. Once the pressure is out, add the lime juice and cilantro/coriander leaves. You're done!
Note: If it gets too watery, mix corn starch or rice powder in cold water and add it to the pot. Wait for the mixture to boil. Then add the lime juice and cilantro/coriander leaves.
If you're not using a pressure cooker, then here's how you make it:
1. Saute the onions, peppers, and the ginger-garlic paste.
2. Once the onions get transparent, add the tomatoes.
3. Put the beans into the mixture. Add the
sour cream, all the spices or curry powder/garam masala, and salt.
4. Add water till the beans are covered. Keep it on medium heat for 10 minutes.
5. Add the lime juice and cilantro/coriander leaves. You're done!
Note: If it gets too watery, mix corn starch or rice powder in
cold water and add it to the pot. Wait for the mixture to come to a boil. Then add
the lime juice and cilantro/coriander leaves.
You can eat this with bread, chapattis (Indian bread), and rice.
Thursday, November 29, 2012
Cabbage Curry
I love cabbage curry. I really do. Its a very forgiving dish and does not need much from your pantry. I know some of you are looking for a cabbage dish with gravy, but I refuse to stop calling it a curry since I was raised South Indian. :) This is a 'dry' curry that you can eat with rotis, rice & rasam, or just plain rice.
Like I said, cabbage is very forgiving, but it is also very versatile. You can make this any number of ways depending on what it is going to accompany and what style you want to make it in.
What you need:
Cabbage
Onion**
Carrot**
Peas**
Cilantro/coriander**
Garlic**
Turmeric**
Curry powder**
For the garnish:
Oil
Mustard seeds
Cumin seeds
Curry leaves**
Red Chillies**
How you make it:
1. Start the garnish
2. Add Garlic** and Onion**. Saute this till the onions caramelize or get transparent. Add the cabbage, carrot** and peas**.
3. Add turmeric**, curry powder** and salt
4. Once you're happy with how much its cooked, add cilantro/coriander** and take it off the heat.
You're done! :)
Like I said, cabbage is very forgiving, but it is also very versatile. You can make this any number of ways depending on what it is going to accompany and what style you want to make it in.
What you need:
Cabbage
Onion**
Carrot**
Peas**
Cilantro/coriander**
Garlic**
Turmeric**
Curry powder**
For the garnish:
Oil
Mustard seeds
Cumin seeds
Curry leaves**
Red Chillies**
How you make it:
1. Start the garnish
2. Add Garlic** and Onion**. Saute this till the onions caramelize or get transparent. Add the cabbage, carrot** and peas**.
3. Add turmeric**, curry powder** and salt
4. Once you're happy with how much its cooked, add cilantro/coriander** and take it off the heat.
You're done! :)
Monday, January 9, 2012
Suneil's wrap
So this wrap is named for Suneil M. The most cutest, sweetest, evil host there ever will be. Most people think he is mild-mannered and sweet, but he is just biding his time to swoop in and floor you. :) I stayed with him and his roomie Pari (another sweet, cute, funnest person) for a month in which time they made life a million times better. I was away from V, miserable at work, and trying to job hunt. They spoiled me rotten with tea, random crack food, ice cream (i had one after dinner everyday)... need I say more? I miss them. Sigh. But I digest. This recipe was 'built' on the spot for his need.
What you need:
1. Frozen veggies/fresh veggies. Any veggies will do. Yes, even the mixes with corn in them. If its frozen, then thaw them in cold water. It is imperative that you do not thaw them using heat.
For the marinade:
2. Curd/Yogurt - enough to just coat the veggies, so it totally depends on the quantity of veggies. If you do not have enough yogurt, then just add some lime/lemon juice to it.
3. Garlic - your discretion. Can be left out as well.
4. Turmeric (1/2 tsp), Chilli/paprika powder (1 tsp; use your judgement), Coriander powder (1/2 tsp), Garam masala/Curry powder (1 tsp). This is my guess for 1 pound of veggies, so use your judgement or exceptional math skills. :)
**end of marinade**
5. Wrap, chapatti, or tortilla
For the raita:
6. Onion - half a cup, chopped
7. Green chillies/serrano peppers - 2, finely chopped. If you can't handle the heat, then just reduce it. No need to leave the kitchen! LOL. Ok, I am on flu medication. Do not judge my humour!
8. Tomatoes - 1, chopped
9. Cumin seeds/Jeera - 1/2 tsp
**end of raita**
How to do it:
Fixing the veggies:
1. Marinate the veggies with the yogurt, garlic, turmeric, chilli/paprika powder, coriander powder, garam masala/curry powder. The veggies should just be coated. If you have extra, do not panic. You can leave it in there, you can use it later. Now stick it in the fridge for half an hour at least or one hour. Worst case scenario, you can leave it in the fridge for two days. You HAVE to make it after that or throw it away.
Things to do while you wait for the veggies to be marinated:
2. In the meantime, finely chop the chillies, onion, and tomato. This is going to be for your raita. Since you are going to use the oven for the veggies, preheat it to 350 F. While your oven is preheating, you can get your baking sheet ready for the veggies. I presume the preheating takes 5-7 mins, so it should be enough time to get started. Line your baking sheet with aluminium foil (I personally favor the Reynolds non stick one, but you can use any aluminium foil and use a non stick spray on it), strain the veggies, and then put them on the aluminium foil. If there is not much marinade on it, then place another sheet of foil on it so it doesn't dry out. If there is a lot of marinade, then just leave it uncovered.
Baking the veggies:
3. The veggies should be in the oven for about 30 minutes. You will bake the veggies for 20 minutes at 350 F and then broil it on low/400 F for 5-10 minutes, depending on how charred you want the veggies to be. It looks like tandoori veggies if you let it go for about 10 minutes, but has a grilled flavor between 5 and 7 mins. If you are covering the veggies, take the foil off before you broil it.
4. While you are waiting for the veggies to bake, you can make your raita for the wrap. It will serve as your sauce. If you had any of the marinade left, you can add it to your raita now. Saute the onion and green chillies in a little oil. Add some cumin seeds (optional). Once the onions are brown, add the chopped tomato. Its important that you do this now because you can't put this hot mixture in the yogurt. It will break. Wait for the onions and tomato to get to room temperature before you add the yogurt to it. Now add salt to taste and put it in the refrigerator.
Assembling the wrap:
5. Toast the tortilla, put some veggies and the raita in it and eat up!
What you need:
1. Frozen veggies/fresh veggies. Any veggies will do. Yes, even the mixes with corn in them. If its frozen, then thaw them in cold water. It is imperative that you do not thaw them using heat.
For the marinade:
2. Curd/Yogurt - enough to just coat the veggies, so it totally depends on the quantity of veggies. If you do not have enough yogurt, then just add some lime/lemon juice to it.
3. Garlic - your discretion. Can be left out as well.
4. Turmeric (1/2 tsp), Chilli/paprika powder (1 tsp; use your judgement), Coriander powder (1/2 tsp), Garam masala/Curry powder (1 tsp). This is my guess for 1 pound of veggies, so use your judgement or exceptional math skills. :)
**end of marinade**
5. Wrap, chapatti, or tortilla
For the raita:
6. Onion - half a cup, chopped
7. Green chillies/serrano peppers - 2, finely chopped. If you can't handle the heat, then just reduce it. No need to leave the kitchen! LOL. Ok, I am on flu medication. Do not judge my humour!
8. Tomatoes - 1, chopped
9. Cumin seeds/Jeera - 1/2 tsp
**end of raita**
How to do it:
Fixing the veggies:
1. Marinate the veggies with the yogurt, garlic, turmeric, chilli/paprika powder, coriander powder, garam masala/curry powder. The veggies should just be coated. If you have extra, do not panic. You can leave it in there, you can use it later. Now stick it in the fridge for half an hour at least or one hour. Worst case scenario, you can leave it in the fridge for two days. You HAVE to make it after that or throw it away.
Things to do while you wait for the veggies to be marinated:
2. In the meantime, finely chop the chillies, onion, and tomato. This is going to be for your raita. Since you are going to use the oven for the veggies, preheat it to 350 F. While your oven is preheating, you can get your baking sheet ready for the veggies. I presume the preheating takes 5-7 mins, so it should be enough time to get started. Line your baking sheet with aluminium foil (I personally favor the Reynolds non stick one, but you can use any aluminium foil and use a non stick spray on it), strain the veggies, and then put them on the aluminium foil. If there is not much marinade on it, then place another sheet of foil on it so it doesn't dry out. If there is a lot of marinade, then just leave it uncovered.
Baking the veggies:
3. The veggies should be in the oven for about 30 minutes. You will bake the veggies for 20 minutes at 350 F and then broil it on low/400 F for 5-10 minutes, depending on how charred you want the veggies to be. It looks like tandoori veggies if you let it go for about 10 minutes, but has a grilled flavor between 5 and 7 mins. If you are covering the veggies, take the foil off before you broil it.
4. While you are waiting for the veggies to bake, you can make your raita for the wrap. It will serve as your sauce. If you had any of the marinade left, you can add it to your raita now. Saute the onion and green chillies in a little oil. Add some cumin seeds (optional). Once the onions are brown, add the chopped tomato. Its important that you do this now because you can't put this hot mixture in the yogurt. It will break. Wait for the onions and tomato to get to room temperature before you add the yogurt to it. Now add salt to taste and put it in the refrigerator.
Assembling the wrap:
5. Toast the tortilla, put some veggies and the raita in it and eat up!
Saturday, October 8, 2011
Kutthu porota
So you know how you ALWAYS have a couple of tortillas, chapattis, or naan (bread) left over? Its never enough for more than one person. This recipe will add bulk to the chapatti/tortilla and also not feel like leftovers!
I usually budget half an egg per chapatti/tortilla. Also, please beat the egg so you can evenly divide it between the two tortillas.
Egg mixture for 2 tortillas:
1 Egg
salt
pepper
chilli sauce/chilli powder
milk
You can add other spices if you want to.
1. Heat the tortilla/chapatti on a pan. If your pan is not non stick, make sure that you spray some oil on it (so the egg doesn't stick).
2. Put a little of the egg mixture in the pan and place the semi-cooked tortilla/chapatti on the egg mixture. So now it should look like one side of the tortilla/chapatti has an omelet attached to it.
3. Make sure that the egg is cooked all the way through before you take it off the pan
4. Cut up the tortilla and mix it with your leftover curry
5. Optional: garnish with chopped onions, coriander, chillies/jalapenos, tomato, and lime
I usually budget half an egg per chapatti/tortilla. Also, please beat the egg so you can evenly divide it between the two tortillas.
Egg mixture for 2 tortillas:
1 Egg
salt
pepper
chilli sauce/chilli powder
milk
You can add other spices if you want to.
1. Heat the tortilla/chapatti on a pan. If your pan is not non stick, make sure that you spray some oil on it (so the egg doesn't stick).
2. Put a little of the egg mixture in the pan and place the semi-cooked tortilla/chapatti on the egg mixture. So now it should look like one side of the tortilla/chapatti has an omelet attached to it.
3. Make sure that the egg is cooked all the way through before you take it off the pan
4. Cut up the tortilla and mix it with your leftover curry
5. Optional: garnish with chopped onions, coriander, chillies/jalapenos, tomato, and lime
Wednesday, June 29, 2011
Iyer child's kootu recipe
V loves any kind of kootu and will probably make a deal with the devil or the chef for it. Maybe that's how he plays the guitar so well? I'm not accusing! Just saying!
Ok, so this recipe needs some back story. My grandmother (paati) was the best chef. Yeah, my mom can cook - but its not my paati's food - you know? So anyway, I was my paatis sous chef while growing up. I cut all the vegetables (and i was really good at it and owe her my killer knife skills) and was literally her right hand - no really - she would make me stir (for hours on end for those tough-to-make sweets). So I got front row seats to her awesomeness. I watched her every move in the kitchen and I try to replicate it in vain - from her ergonomic movements, prep work, and even use of ingredients. She KNEW how to cook! So here is an imitation of her kootu.
A kootu is a lot like a stew and is very easy to make. Here's what you need to make a kootu:
1. Vegetables - any kind (but use reasonable judgement) - eyeball it
Note: I must admit that I have not tried it with any squash vegetables (except the white pumpkin, which is technically a squash veggie. I was talking more on the lines of zucchini, summer squash, etc). You can't use ladies finger (okra), brinjal (eggplant/aubergine), bitter gourd, or sweet pumpkin. Strike that. I meant to say that I have not used it and hence I will not vouch for its taste. I'm a prude like that. You can also use stems of vegetables (yeah, including cauliflower, broccoli - stuff that you may otherwise just throw away) or veggies that are threatening to cross over to the other side. You can also use potato to give it a nice starchy taste or absorb extra salt (there's no shame in admitting it - we've all been there!), or just bulk up the kootu in case you need to increase quantity.
2. Salt - to taste
3. Chilli powder OR paprika - 1/2 tsp
4. Turmeric - 1/2 tsp
5. Ground paste (can be loose) of serrano peppers or thai green peppers (one or two depending on how much heat you can take), cumin seeds (jeera; 2 tbsp), coconut (half cup or 1 cup coconut milk)
6. One or two cups of cooked split pigeon peas and mung beans - depending on how thick you like it.
7. Sambar powder/curry powder - 1 tbsp
8. garnish: black mustard seeds, cumin seeds, dried red chillies, curry leaves - 1/2 tsp of each
9. Coriander/cilantro leaves - a sprig or two
Here's how you make the kootu:
1. Boil veggies in water - enough to just cover the veggies. Add the turmeric and chilli powder and let it boil.
2. Once the water reduces to half the quantity and the veggies are al dente, add the ground paste. If the veggies are not al dente, add more water and let it cook.
3. Once you add the paste, add the sambar/curry powder. Once this starts to boil, add the cooked split pigeon peas and mung beans.
4. Turn off heat once it all starts to boil. Add the garnish and the coriander leaves.
And you're done! You can eat it with white/brown/wild rice, chappatis, and even tortillas!
Ok, so this recipe needs some back story. My grandmother (paati) was the best chef. Yeah, my mom can cook - but its not my paati's food - you know? So anyway, I was my paatis sous chef while growing up. I cut all the vegetables (and i was really good at it and owe her my killer knife skills) and was literally her right hand - no really - she would make me stir (for hours on end for those tough-to-make sweets). So I got front row seats to her awesomeness. I watched her every move in the kitchen and I try to replicate it in vain - from her ergonomic movements, prep work, and even use of ingredients. She KNEW how to cook! So here is an imitation of her kootu.
A kootu is a lot like a stew and is very easy to make. Here's what you need to make a kootu:
1. Vegetables - any kind (but use reasonable judgement) - eyeball it
Note: I must admit that I have not tried it with any squash vegetables (except the white pumpkin, which is technically a squash veggie. I was talking more on the lines of zucchini, summer squash, etc). You can't use ladies finger (okra), brinjal (eggplant/aubergine), bitter gourd, or sweet pumpkin. Strike that. I meant to say that I have not used it and hence I will not vouch for its taste. I'm a prude like that. You can also use stems of vegetables (yeah, including cauliflower, broccoli - stuff that you may otherwise just throw away) or veggies that are threatening to cross over to the other side. You can also use potato to give it a nice starchy taste or absorb extra salt (there's no shame in admitting it - we've all been there!), or just bulk up the kootu in case you need to increase quantity.
2. Salt - to taste
3. Chilli powder OR paprika - 1/2 tsp
4. Turmeric - 1/2 tsp
5. Ground paste (can be loose) of serrano peppers or thai green peppers (one or two depending on how much heat you can take), cumin seeds (jeera; 2 tbsp), coconut (half cup or 1 cup coconut milk)
6. One or two cups of cooked split pigeon peas and mung beans - depending on how thick you like it.
7. Sambar powder/curry powder - 1 tbsp
8. garnish: black mustard seeds, cumin seeds, dried red chillies, curry leaves - 1/2 tsp of each
9. Coriander/cilantro leaves - a sprig or two
Here's how you make the kootu:
1. Boil veggies in water - enough to just cover the veggies. Add the turmeric and chilli powder and let it boil.
2. Once the water reduces to half the quantity and the veggies are al dente, add the ground paste. If the veggies are not al dente, add more water and let it cook.
3. Once you add the paste, add the sambar/curry powder. Once this starts to boil, add the cooked split pigeon peas and mung beans.
4. Turn off heat once it all starts to boil. Add the garnish and the coriander leaves.
And you're done! You can eat it with white/brown/wild rice, chappatis, and even tortillas!
Saturday, January 15, 2011
Potato Fry
My mother and husband make the most awesome potato fry that I was never able to replicate. I then figured out my own recipe that is super easy to make and sometimes, tastes better! LOL. This potato fry is great with rasam rice, kootu, sambar rice and if you squeeze a little lime on it, the best beer food EVER. So here is how we do:
Note: If you're new to cooking in the US, you'll find a lot of potato varieties: yukon gold, russet potatoes, red potatoes, etc. If you're looking at trying desi (Indian) recipes, russet potatoes work best in my opinion. For more spud-related trivia, check out Alton Brown's potato fundas. This is an awesome way to 'get rid of old potato stock.'
1. Pressure cook four giant (yeah, they look mutant compared to desi potatoes, so I call them mutant thanks to my frame of reference) potatoes in a pressure cooker with the peel on.
2. Peel potatoes and cut them into 1" x 1" cubes.
3. In a cast iron skillet (or your usual kadai), start your tadka (garnish): 2 tbsp oil (canola, vegetable, sunflower, or sesame seed), 1 tsp mustard seeds, 1 tsp jeera (cumin seeds), 3 dried red chilles (dried red peppers of any kind), a spring of (5-6 leaves) curry leaves (you can skip this if its not in your pantry) and 1 tsp asofoetida (hing to desis; this reduces your chance of being a biological weapon at work and giving new meaning to f-bombs).
Note: The mustard seeds will start spluttering in a while, so be careful if you're not a fan of hot, vicious, biodegradable things out to get you.
4. Optional: Cut onions in half and slice them thin. Add them to the skillet once the mustard seeds have spluttered. If you're new to cooking, then this will help you in the step 6.
5. Put the cubed potatoes in the skillet and mix.
6. Add salt (to your taste), chilli powder (paprika will also do; according to your taste) and 1 tsp turmeric to the potatoes and mix them really well and be careful not to mash the boiled potatoes in the process.
Note: You may want to add a little more heat (paprika/black pepper/chilli powder) and cut up a few chillies (serrano peppers) very fine if you're making this beer food. Tip: I use a baking sheet in step 7 and toss things around on the sheet instead of the skillet because I make this in large quantities and my skillet is not enough for all the potatoes. When I use the baking sheet, I line it with aluminium foil so it is easy to clean and also gives the potato a nice roasted look.
7. Preheat the oven to 350 F and cook the potatoes for 35-45 mins or till it gets as crisp as you want it to be.
Note: Avoid opening and closing the oven since you will increase cooking time further by letting the heat escape (trust me, you will be tempted, but DO NOT OPEN THE OVEN till 30 minutes have passed).
8. Spray the potatoes with a cooking oil/butter spray for it to look oily and unhealthy (its not, but only you know that and everyone will think you slaved over the stove all day!). If you don't have a spray, then just drizzle a little oil over the potatoes.
9. Serve with hot rasam rice! If you made it for beer food, then squeeze a little lime/lemon over it, and garnish with raw onions and coriander (cilantro).
Note: If you're new to cooking in the US, you'll find a lot of potato varieties: yukon gold, russet potatoes, red potatoes, etc. If you're looking at trying desi (Indian) recipes, russet potatoes work best in my opinion. For more spud-related trivia, check out Alton Brown's potato fundas. This is an awesome way to 'get rid of old potato stock.'
1. Pressure cook four giant (yeah, they look mutant compared to desi potatoes, so I call them mutant thanks to my frame of reference) potatoes in a pressure cooker with the peel on.
2. Peel potatoes and cut them into 1" x 1" cubes.
3. In a cast iron skillet (or your usual kadai), start your tadka (garnish): 2 tbsp oil (canola, vegetable, sunflower, or sesame seed), 1 tsp mustard seeds, 1 tsp jeera (cumin seeds), 3 dried red chilles (dried red peppers of any kind), a spring of (5-6 leaves) curry leaves (you can skip this if its not in your pantry) and 1 tsp asofoetida (hing to desis; this reduces your chance of being a biological weapon at work and giving new meaning to f-bombs).
Note: The mustard seeds will start spluttering in a while, so be careful if you're not a fan of hot, vicious, biodegradable things out to get you.
4. Optional: Cut onions in half and slice them thin. Add them to the skillet once the mustard seeds have spluttered. If you're new to cooking, then this will help you in the step 6.
5. Put the cubed potatoes in the skillet and mix.
6. Add salt (to your taste), chilli powder (paprika will also do; according to your taste) and 1 tsp turmeric to the potatoes and mix them really well and be careful not to mash the boiled potatoes in the process.
Note: You may want to add a little more heat (paprika/black pepper/chilli powder) and cut up a few chillies (serrano peppers) very fine if you're making this beer food. Tip: I use a baking sheet in step 7 and toss things around on the sheet instead of the skillet because I make this in large quantities and my skillet is not enough for all the potatoes. When I use the baking sheet, I line it with aluminium foil so it is easy to clean and also gives the potato a nice roasted look.
7. Preheat the oven to 350 F and cook the potatoes for 35-45 mins or till it gets as crisp as you want it to be.
Note: Avoid opening and closing the oven since you will increase cooking time further by letting the heat escape (trust me, you will be tempted, but DO NOT OPEN THE OVEN till 30 minutes have passed).
8. Spray the potatoes with a cooking oil/butter spray for it to look oily and unhealthy (its not, but only you know that and everyone will think you slaved over the stove all day!). If you don't have a spray, then just drizzle a little oil over the potatoes.
9. Serve with hot rasam rice! If you made it for beer food, then squeeze a little lime/lemon over it, and garnish with raw onions and coriander (cilantro).
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