SWEETPOTATO FRY

required:sweetpotato-1/4th kg washed and diced in cubes,red chilli pd-1/4 th tsp,black pepper pd-2 pinches,salt-according to taste,oil-1 tbsp,shallots-2 or red onion-1 medium,turmeric pd-2 pinches,curry leaves-few,mustard seeds-few,uraddal-1/2 tsp
method
heat the oil in a pan and the mustard seeds.when they are about to pop tip in uraddal and when it changes colour;immediately add onion,turmeric pd,curry leaves.when the onion sweats tip in sweetpotato,salt,red chilli pd and cover until the potato is soft.lastly add black pepper pd and mix well

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GONGURA ROYYALU

required:prawns-2 lb,gongura-1 big bunch-leaves only,10 green chillies-half whole and half ground,red chilli pd-1/2 tsp,salt-according to taste,oil-3 tbsp,garlic paste-2 tbsp,onion-1 large chopped roughly,turmeric pd-1/4 th tsp,water-1/2 cup
method
add red chilli pd to the prawns and cover until all the water has evaporated on a medium flame.take a cooker and cook onion,gongura, half of the green chillies,turmeric pd,water for a whistle.after the pressure goes down mash this nicely.
now take a frying pan and fry the garlic paste in the oil until it slightly changes colour.tip in the green chilli paste and fry.now add the prawns and saute for a min.add the gongura paste and saute until the oil comes out.add salt and mix well.

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SWEETPOTATO SANDWICH

required:grated sweetpotato-1 medium,salt-2 pinches,cinnamon pd-2 pinches,jaggery 3 tbsp,coconut grated-3 tbsp,almond slices-1&1/2 tbsp,black pepper pd-1/2 tsp,butter-4 tbsp
method
add butter to the pan and fry the almond slices until they change colour.remove to a vessel and add coconut to the same pan.when the coconut  slightly changes colour add jaggery and wait until the jaggery is melted.remove to the same vessel as the almonds.lastly add the grated sweet potato and cover with a lid until it is soft.put in the same vessel and mix well with salt,black pepper pd,cinnamon pd.use this as as filling for the sandwich or dosa

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KALE AND POTATO FRY

required:oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1 tsp, curry leaves-few,2 medium size potatoes peeled and diced,kale-leaves seperated from stems,turmeric pd-2 pinches,salt-as required,garlic chilli pd-1 tsp
method
heat the oil and pop the mustards.tip in uraddal,curry leaves and when the dal changes colour tip in the potatoes,turmeric pd.fry undisturbed for sometime until the bottom of the pieces turn light golden.now with a spatula move the potato around so that the pieces are light golden on almost all the sides.now add the kale and cover until soft.lastly remove the lid, add salt and garlic chilli pd.mix well.

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