Monthly Archives: August 2013

Chettinad baby potato fry (varuval)


Varuval means fry; I have fried the baby potatoes in the chettinand style, which gives you different taste and flavour. Baby potatoes or new potatoes are small in size and can be used as a whole. Can make curries or fry it, even for dum aloo small potatoes are used The sambar onion (shallots or small onions) which has a sweet flavour gives good taste to chetinand baby potato fry.


Ginger and garlic paste


Ginger and garlic paste is a very important ingredient in Indian cooking. You can make it in advance and refrigerate for even a month. You can make it in smaller quantities also. There are other ingredients which you can add in the ginger and garlic paste, like corrainder leaves, cloves any whole spices you like. This will be helpful in making chicken gravies or any Indian gravies as there will be flavour in it and it gives the extra taste and flavour. If you want, you can avoid the whole spices.


Chilli paneer


Chilli paneer is an indo-chinese vegetarian dish and is a popular starter in India. Paneer is coated with corn flour, fried in oil and then tossed with sauce. You can prepare chilli paneer in dry form or gravy form. In this I have used tomato puree and tomato sauce. In some recipes I have used chilli sauce and vinegar, which I will be sharing with you soon. This recipe is a semi-dry form of chilli paneer, which is spicy, sour and tasty.


Corn fried rice


Sweet corn fried rice, is very easy and quick to prepare. Sweet corn fried rice one of my sons favourite or which he eats probably I say, as sweet corn is his favourite in vegetables. I have used frozen sweet corn, for my fried rice. There are so many variations in preparing fried rice, you can add other vegetables and Chinese sauces as per your taste. I have prepared sweet corn as per my sons taste.