Masalaidar potato wedges

Ingredients:
3 Tbsp Olive Oil
Salt to taste
Some Small Pickled Onions (Optional)
Green paste
½ tsp Chili powder
1 tsp Chat powder
¼ tsp Coriander powder

Method:
Preheat oven to 250°F.
Remove skin (Optional) from potatoes and cut them into wedges (the bigger you make the cuts the longer it will take to bake).
In a bowl mix all the ingredients and add those wedges and mix or shake until all the potatoes are well coated.
Drizzle some more olive oil and Place potatoes in an oven safe pan or pot. (You may add some pickled onions if you wish).
Bake uncovered in the oven for about 30 to 40 minutes. Turn potatoes every 15 minutes.

Optional: You can add some cheese over top of the potatoes several minutes before removing from oven

Kichidi

I love to have kichidi during rainy season specially with pachi pulusu….I love that combination…specially when indira amama makes it….I really miss her kichidi and pachi pulusu…but my thathama is the best to make pachi pulusu…nobody can beat that…not even my mom or granny…Thathama you are the best in that.

Ingredients:
1 cup sona masoori Rice
2 cup Water
1/2 cup MoongDaal
1/2″ Cinnamon stick
2 Cloves
2 Cardamom
1/2 tsp Blackpepper
1/2 tsp turmeric powder
1- 1/4 teaspoon Salt
2 Chilies
1/2 cup Coconut
1 bunch Coriander leaves
4 cloves Garlic
1/2″ piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise

Method:
Chop onions, green chillies and coriander leaves.
Wash the rice and moongdal. Add water in 1:2 ratio and put aside.
Heat oil or ghee in a pan and add cinnamon, cardamom, cloves and blackpepper. When they splutter add turmeric, curry leaves, green chillies and onions, fry them till golden brown and add ginger and garlic paste. Fry for 3 to 4 minutes, remove from heat and add it to rice and moongdal, add salt and cook it.
Garnish corinder leaves before serving.
Serve khichdi with sambar, curd or any pickle or pachi pulusu.

Pav Bhaji

Ingredients:

For Pav:
8 pavs (squares or round soft buns about 4″ x 5″ size)
Butter for shallow fry

For Bhaji:
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potato, beans, bottle gourds, etc.)
1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
Salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
1/2 lemon (juice)

To Garnish:
1 tbsp. coriander chopped
1 onion chopped
Small pieces of lemon

Method:

For Bhaji:
•Pressure cook mixed vegetables and peas till well done.
•Mash them coarsely after draining.
•Heat butter in a pan.
•Add ginger-garlic, capsicum, onion, tomatoes.
•Fry for 2-3 minutes till very soft.
•Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
•Bring to boil.
•Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
•Add lemon juice, stir.
•Garnish with chopped coriander and a block of butter.

For Pavs:
•Slit pavs horizontally leaving one edge attached. (To open like a book).
•Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.