Quick lunch ideas

Pepper Rasam and Spicy potato fry

Ingredients for Pepper Rasam

1 small tomatoe

Tamarind water (diluted) - 1.5 cups

1 tsp whole black pepper

1 tsp  cumin seeds/jeera

1 tsp turmeric powder

curry leaves

1 tsp ghee 

1 tsp mustard seeds

salt to taste.

Ingredients for spicy potatoe fry

Mustard - 1 tsp

Urid dal - 1 tsp

Turmeric powder - 1 tsp

Chillie powder - 1tsp

Asfoetida - a pinch

Medium sized potatoes - 4

Procedure for pepper rasam

In a pan, add ghee. Add mustard and cumin seeds followed by chopped tomatoes. Saute for a minute. Add turmeric powder, salt, asfoetida and rasam powder. Mix well all the ingredients. Add tamarind extracted water and stir well. Switch off the stove after the raw smell goes off approximately for 5-7 minutes. Do not boil the rasam. Add crushed pepper powder and garnish with young curry leaves. Healthy and easy pepper rasam ready for lunch. 

Spicy crisp potato recipe

Heat oil in a pan. Add mustard, once it splutters add urid dal. Roast the urid dal. After the urid dal turns brown, add the diced potatoes, turmeric powder, chillie powder and asfoetida. Mix well and the ingredients. Let the stove be in high flame for 2-3 minutes. Add salt and stir well. Cover with lid and let it be cooked in medium flame for 5-7 minutes. Crispy potatoe fry ready to serve with rice and pepper rasam.