Potato Podimas

Potatoes have saved me many a times in a crunch and they are always a few in my pantry. No matter how novice or experienced a cook, most disheswith potatoes in them turn out tasting great. Potatoes were the first vegetable I learnt to cook. The dish presented here is cooked with just a few spices they are a perfect accompaniment to any meal. Rolled into tortillas or as a filling for a sandwich they are many ways to enjoy the spud.

I had some new potatoes purchased from the Farmer's market which needed to be used, so I opted to use those but this dish turns out best with Russet or baking potatoes. Flakier the potatoes the better.

This common and very simple potato dish goes to the Weekend Wokking event hosted by White on Rice Couple. The event was started by Wandering Chopsticks.

Serves : 4
Ingredients
1. 6 Medium sized potatoes boiled and the skin removed and coarsely mashed
2. 2 Red chilies split in half and deseeded
3. a few curry leaves
4. 1 tsp urad dal (white lentil)
5. 2 tsp channa dal (yellow lentil)
6. 1/2 tsp mustard seeds
7. 1/2 tsp cumin seeds
8. salt to taste
9. 1 tsp turmeric powder
10. 1-2 tsp canola oil

Method
1. In a pan heat the oil and add the channa dal, urad dal and cumin seeds when they start to turn brown add the cumin and mustard seeds. When the mustard starts to pop
2. add the curry leaves and chilis
3. Add the turmeric and salt and give a good mix
4. Add the Mashed potates and stir till the spices combine


Serve as side. We had them rolled into some chapathis.

Stir Fried Tofu

Who wouldn't be happy if we can exchange our good grades for cash? This is exactly what happened when Best Buy in our area offered money for every A earned in the final report card for a maximum of $25. DD's friend called to let her know and she bugged and bugged till we finally took her there. It was indeed true, no gimmick. The gift card was immediately spent on a game but atleast she earned it :)

Green Earth
Tip 1: Dried mint in cupboards keep bugs away. Healthy and safe way to keep those critters at bay.
Tip 2: A few cloves or/and a few pods of cardamom in rice or dal keeps most bugs away.

Tofu is not a big favorite and in the same category falls broccoli. If I had an option I would not pick either of them voluntarily. The kids like broccoli when it is roasted with some chili/sambhar powder and salt as for Tofu the best liked recipe is Sig's Tofu Scramble. But this recipe looked like something to try, tofu and broccoli not withstanding.

It made for an excellent light meal stuffed into some Pita bread or just by itself. The soft tofu with the crunchy vegetables and the spicy sweet peanuts made it an excellent pita sandwich.

Recipe Source: Caramelized Tofu Stir Fry
Ingredients
1. 1 Pack Extra firm Tofu
2. 1 Head of broccoli broken into florets
3. 1/2 Orange Bell Pepper, 1/2 Yellow bell pepper deseeded and cut into strips
4. 1 tbsp chopped peanuts
5. 3 cloves garlic chopped fine
6. 1 tsp red chili powder
7. 1/2 tbsp brown sugar
8. 2 -3 tsp Thai chili sauce
9. salt to taste
10. 3 tsp oil

Method
1. Squeeze the excess water from the tofu and cut into strips
2. Heat oil in a pan and when hot and in medium heat, lay the tofu strips and let them brown for about 3-4 minutes.
3. Turn them around and let them on the other side for a minute.
4. Now add the chopped garlic and chopped peanuts and gently stir fry till the garlic is cooked.
5. Add the brown sugar and about a tsp of the chili sauce and toss them around gently to coat the tofu pieces. Set them aside and close with a lid
6. Now add a tsp more oil and when hot add the broccoli and bell pepper strips, salt and stir fry till they are cooked but maintain their crunch.
7. Add a bit more of the chili sauce and toss around.
8. Add the tofu, sprinkle the chili powder and more salt if required.
9. Remove from the heat.

Serve in Pita bread with some Greek Yogurt on the side or spread on the Pita. Sprinkle more of the Thai Chili sauce is desired.