Do not throw away those potato peels -check it out

Next time you use potatoes at home – do not throw away the peels – do remember potatoes when baked, cooked is healthy and when deep fried like your fries ,wedges etc are not healthy

  • Potato skin is a concentrated source of dietary fiber
  • Potato skins are a rich source of iron, potassium ,vitamins c,B6 and niacin, magnesium

So peel back the truth about potatoes and enjoy a tasty chutney


  • Peels and half a potato – peels of 6-7 medium sized potatoes
  • Curry leaves – a few
  • Pepper corns – 5-6
  • Channa dal -2tsp
  • Urad dal -2 tsp
  • Coriander seeds/Dania – 1tsp
  • 2 Green chillies
  • 2 Red chillies
  • Coriander leaves -1 tbsp
  • a piece of tamarind
  • A tsp of jaggery
  • Salt to taste

Once you have used the boiled potatoes now put the peels to good use –

In a pan – take 1 tbsp of oil, add the curry leaves, pepper corns,channa dal and urad dal along with the dania, green and red chillies and fry them till they are roasted ,now add the cooked peels along with the half piece of potato -fry for 5 mins,to this add the coriander leaves,  a piece of tamarind, a tsp of jaggery -fry for 2 mins. add salt allow it to cool, run it in the mixie and grind to a pulp

Season it – Use oil,asafoetida,curry leaves,urad dal -once done, lop it on the chutney and serve.

Mix with rice/curd rice.

Enjoy it, let me know if you liked it!


Jeera Rasam

Jeera known for its spicy flavor and warm aroma also helps in digestion with myriad other health benefits… so here goes a hot rasam ideal for a winter afternoon!

Soak one cup of tur dal along with 3 tsps of Jeera, 2 or 3 red chillies.

Once soaked for a few hours, grind it with salt into a paste.

Soak tamarind -size of half a lemon, take the juice – boil the tamarind water… once boiled add the ground dal.Boil

Add seasoning of mustard, asafoetida , curry leaves and add it to the boiling rasam.

Garnish with coriander, enjoy it with hot rice or drink it like a appetizer .

Enjoy the flavored taste!


Cabbage Chutney

Cabbage is a popular vegetable in diets!! It is a good source of  beta -carotene,Vitamin C and Fiber.

This recipe is made using the green cabbage…. a spicy diet chutney…..

Ingredients – Half a cabbage head sliced, 1 tbsp urad dal, 1 tbsp channa dal, 1/2 tbsp -coriander seeds or daniya, 1/2 cup of tamarind water and 1  tbsp oil and red chillies for the spicy touch!  Salt to taste

Heat oil in a pan, add the urad dal and channa dal, saute for 3 mins, then add daniya/coriander seeds. saute for 2 -3 mins , then add the cabbage leaves, cook for 5 -7 mins, take off the kadhai, put it all into mixie, add salt.. use tamarind water to grind… don’t grind it too smooth.

Garnish with mustard,curry leaves and a pinch of asafoetida. Sprinkle chopped coriander and its ready to eat !!


Onion Ginger Rasam

Here comes another recipe from my Kitchen –

Heat 2 spoons of oil, to that add –some finely chopped ginger(small piece), 1 tbsp of urad dal (black gram dal), once fried –add one big onion finely sliced with 4 green chillies. Once all fried, cool it and then grind it to a paste.

Ensure 1 cup of Tur dal is pressure cooked to 4 whistles.

For Seasoning In the pan, add 1 tsp of oil- add a pinch of asafoetida, curry leaves,2 or 3 crushed peppercorns, 1 tsp of turmeric and 2 tsp of Rasam powder. To this add the paste, sauté for 3 minutes, then add the cooked dal, salt to taste and allow it to boil under low flame, garnish with coriander and serve with hot rice!!

Enjoy!! Let me know your feedback!

Teen ka Tadka

A simple dal with fast cooking time to help you on those harassed days when the hours are just not enough. Recommended by my sister with a hyperactive 3 year old!!

Tur Dal (split red gram) – 1 cup

Masoor Dal (split red lentils)– ½ cup

Moong dal (Split green gram) – ½ cup

Wash the dals, soak them for 10 mins and pressure cook to 4 whistles,

In a pan – add 1 tbsp. of oil, splutter 2 tsp. of Cumin seeds (Jeera), mustard, A pinch of asafoetida and curry leaves. Add 2 Green chillies finely cut along with ginger garlic paste, after 2 minutes add two finely cut medium onion, as the onions turn golden, add 2 tomatoes finely cut, add 1 tsp. of red chilli powder and 1 tsp. of Dania powder. Allow it to boil.

Garnish with coriander and serve hot with rice or chapatti!

Chilly Garlic Rasam

Tired of the regular rasams ,want to try something different that can spice up your taste buds and make you gorge a little extra – well here’s a nice spicy throat warming rasam from the southie kitchen

Add green chillies -6, garlic -10 pods and one onion fully sliced to the one and a half cups of dal before cooking, Once its cooked mash it well.

Heat 1 tbsp of oil in a pan, add a sprinkle of jeera,pepper seeds,ginger powder and curry leaves, once it splutters, add one diced tomato, once that is half fried,add half a tbsp of rasam powder, 1 tsp of turmeric powder and then pour in the mashed dal, add some water, salt, a small piece of jaggery and allow it to boil. Garnish with coriander, serve it hot with rice!!!!

hmm… if too spicy, keep some water to drink and a sweet to eat after!!! :)