Urulai Kizhangu Varuval:

You know what? People ask me, why I keep cooking the basic recipes and more traditional ones on and on. I agree, as more and more fashion hits the kitchen, food fad as become a culture. Where, when we don’t buff our knowledge about latest trends’ they consider us, sluggish!! And food snobbery is not new!!! Well, I kind of like to be lagging behind the crowd and would love to enjoy the fun of classic cuisine for a while. As I have been deprived of good home cooking, most of life (I spent awful lot of my life in various hostels).

Sometimes, I feel its so ridiculous to decorate my plate with wild flowers, carve a tower out of food, spend time working on the garnishes and bringing the elegance. However, occasional fine-dinning wouldn’t hurt. But, its always been easy to fix 20 minutes meals (yes, I am bit fast), simple fuzz-free…day after day, week after week! At least home-cooking concentrates on taste, rather than appearance…nourishes than make it yet-another-experience!!

Although I don’t posses any great cook books on my own, but most of my recipes are in my gray cells, I remember every damn good detail…and recalling comforting recipes that Mommy whipped, back home is after all too easy:) So, when I do try new things occasionally, I generally stick to what I know. The thing I really love about old fashioned cooking is that it often uses food that might be actually wasted, or foods that still sit on the pantry shelf calmly. Yes, this recipe is a recycled one too…used up all the long lying vegetables.

Ingredients:

Potatoes 1/4 kilo
Onions large 2 – sliced
Coriander seeds 1/4 spoon
Cumin seeds 1/4 spoon
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Cumin seeds powder 1/2 spoon
Garam masala 1/4 spoon
Oil few spoons.

Method:

Boil sliced potatoes, briefly…retain the skin or peel off, as per your wish.

Heat oil in a wok, add the whole spices followed by onions, saute them

Add the pototoes, and powdered spices…cover and cook for few minutes, remove lid and stir-fry over high heat…until fragrant.

Serve to go with chappathis or rotis.