Sweet Spicy and Tangy Baby Potatoes.

Ingredients:

Baby potatoes or Big Potatoes - 1/2 kg

Tamarind Paste - 1 tbsp

Dry Red Chillies - 6 nos

Sugar- 1tsp

Water - 5 tbsp

Garlic paste- 1/4 tsp

Salt to taste

Coriander Leaves chopped.

Preparation:

1. Take a bowl add the potatoes + salt 1tsp and cook on medium flame till almost done.(To check if potato is cooked, prick the potato with a knife edge.If the knife goes in the potato is cooked). Don't wait for the potatoes to be mashed.

2. Boil water and add the red chillies and keep it aside to cool.

3.Add the red chillies+sugar and 1tsp water and grind well in mixer.

4.Take a cup and 4 tbsp water +1tbsp tamarind paste and mix well.

5 Take a pan add 1 tsp oil + chilli paste + garlic paste+stained tamarind water+salt.Cook on low flame till there is no raw smell of garlic.

6. Now add the potatoes and saute it well in the sauce for 5 - 10 min.

7. Garnish with coriander leaves.

Serve hot with rice.

Note : If you are using the big potatoes cut into 4 big cubes.In case you are using baby potatoes use it whole.

Salami Potato Fry

Ingredients
Salami - 1cup cut into strips (like french fries)
Potatoes Boiled - 1 cup (Cut into strips like french fries)
Chilli Powder- 1tsp
Turmeric powder - 1/4 tsp
Salt to taste
Rava - 1/4 cup
Egg - 1
Oil - Deep Fry

Preparation
Take a plate add the Salami,boiled potato,chilli powder,turmeric powder and salt and toss the ingredients well.
To the above add 2tsp egg . This is for binding the masala well on the salami and potato.
Add rava to the above and mix well.
Take a pan. Heat oil and add the salami potato mix and cook on medium flame for 5 to 10 mins.
Serve with Ketchup.

Glazed Crispy Potatoes (Version 2)

Ingredients:

• 3 potatoes, peeled and cut into fingers like for french fries
• 2 crushed garlic cloves
• 1 tsp red chilli powder
• 2 tsps tomato sauce
• salt to taste
• 1 1/2 tbsps oil

For sauce:

• 1 tbsp tomato sauce
• 1 tsp red chilli sauce
• 2 tsps vinegar
• 2 crushed garlic cloves
• 1 1/2 tbsps honey
• 1 tsp chopped coriander leaves (optional) or spring onion greens
• 1/2 tbsp oil

Method:

1 Combine potato fingers, oil, red chilli powder, tomato sauce, crushed garlic and salt and place in a ziplock bag and shake well. 

2. Remove the potatoes from the ziplock bag.

3. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mins.

4 You need to turn the potato fingers once during the baking process or you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of cornflour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside.

5. Heat a heavy bottomed vessel, add oil, add the crushed garlic and saute on high flame for few secs. 

6. Add the red chilli paste, tomato sauce and vinegar and combine. 

7. Add the baked potatoes and toss for a mt on medium-high flame. 

8. Add the honey and toss the contents till well combined. Turn off heat. 

9. Adjust salt if required.
10.Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. 

Serve warm as a starter/appetizer.

Glazed Crispy Potatoes (Version 1)

Ingredients:

Potatoes - 5-6 medium sized (cut into strips of about 1/3 to 1/2 inch thickness and width).

Garlic Paste - 1tsp

Red Chilli Paste - 2 tsp

Cornflour - 5tbsp

Salt to taste

Oil - to deep dry potatoes

Garlic - 5-6 pods chopped

Red Chilli flakes - 1tbsp

Vinegar - 2tsp

Honey - 2tbsp

Sugar - 1/2 tsp

Garnish:

Fresh coriander leaves - 1 sprig

Spring Onions - chopped

Preparation:

1.In a bowl make a batter by adding garlic paste,red chilli paste, half of red chilli sauce, cornflour and salt. Mix well.

2. Heat oil in a wok .

3. Dip the potatoes in the batter and deep fry in hot oil. Drain and place on an absorbent paper.Set aside.

Sauce preparation:

1. Heat one tablespoon oil in a wok and add garlic. Sauté for a minute. 

2. Add red chilli flakes, remaining red chilli sauce and vinegar. Stir. 

3. Add honey, sugar and salt. Stir and cook till well blended.

4. Toss in fried potato fingers and mix well. 

5. Transfer into a serving dish and serve hot garnished with coriander leaves and spring onions.