Coconut Tomato Chutney

Pottukadalai Coconut Chutney

Peanut Coconut Chutney

Cauliflower Stir Fry

Cauliflower is all of our favorite vegetable. This is a yummy and simple curry. In this dish, cauliflower cooked with some Indian spices and coconut. This goes very well with steamed white rice and chapatti.

Ingredients

Chopped Cauliflower Florets – (1 medium)

Finely Chopped Onion – 1 (big)

Finely Chopped Tomato - 1 (medium)

Finely Chopped Ginger – 1 tsp

Chilli Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – ½ tsp

Grated Coconut – a handful

Fennel Powder – ½ tsp

Salt to taste

To Temper

Oil – 1 tsp

Mustard Seeds – ¼ tsp

Hing – a pinch

Cumin Seeds – ½ tsp

Curry Leaves -1 Sprig

Method

Bring warm or hot water in a bowl. Add cleaned cauliflower florets with salt and soak it for about 10 minutes. Then drain out the excess water and keep aside.

Heat oil in a pan, add mustard seeds, cumin seeds and hing, then saute it for few seconds. Add chopped onions with little salt and fry for few minutes.

Then add finely chopped curry leaves and ginger, saute it for few seconds. Now add chopped onions with little salt and fry until gets translucent.

Add chopped tomatoes and cook until it becomes mushy. Add the chopped cauliflower pieces and fry for 3 to 4 minutes.

Add the spices (chilli powder, coriander powder and turmeric powder) and sprinkle some water, then close the lid and cook on low flame for about 15 minutes.

Once it done, add the grated coconut and stir well for 2 to 3 minutes.

Switch off the flame and serve with chapatti or steamed rice.

Potato Chilli Fry

It is a simplest method of making potato curry. In this dish, potato is cooked with Spices and onion tomato gravy. This goes very well with any variety rice dishes like lemon rice, tamarind rice, coconut rice, curd rice, chapatti and bread. Happy Cooking 😊

Ingredients

Chopped Potatoes (Small Pieces) – 1 Cup

Finely Chopped Onion – ¼ Cup

Finely Chopped Tomato- ¼ Cup
Chopped Green Chilli - 1

Chilli Powder – 1 tsp

Cumin Powder – ½ tsp

Coriander Powder – 1 tsp

Water as required

Salt to taste

To Temper

Oil – 1 tsp

Mustard Seeds – ¼ tsp

Hing – a pinch

Cumin Seeds – ½ tsp
Peppercorn -  ¼ tsp
Curry Leaves -1 Sprig

Method

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add the chopped onions, green chilli and salt, fry until gets translucent. Then add chopped tomato and fry until it becomes mushy.

Add the chopped potato pieces, chilli powder, coriander powder and cumin powder with required water and cook completely.

Sprinkle excess oil t roast potatoes if you needed. Switch off the flame and serve with any rice, chapatti, roti or bread.

Chilli Chicken

Chilli Chicken is a most popular Indo Chinese chicken appetizer. This is a spicy, sweet and slight sour recipe. This goes very well with fried rice, pulav, ghee rice, biryani, naan…

Ingredients

Chopped Onion – 1 (big)

Chopped Garlic – 2 tsp

Chopped Capsicum – ½ Cup

Chopped Green Chillies - 2

To Marinate Chicken

Washed and Cleaned Boneless Chicken – 1 lb.

Red Chilli Sauce – 2 tsp

Ginger Garlic Paste – 2 tsp

Soya Sauce – 2 tsp

Pepper Powder – ½ tsp

Corn Flour – 3 tsp

All Purpose Flour/Maida – 3 tsp

Red Chilli Paste/Powder – ½ tsp

Salt to taste

Egg – 1

For Chilli Chicken

Soya Sauce – 2 tsp

Red Chilli Sauce – 2 tsp

Red Chilli Powder – ½ tsp

Pepper Powder – ½ tsp

Vinegar – 1 tsp

Thinly Sliced Onion – 1 (medium)

Chopped Garlic – 2 tsp

Bell Pepper/Capsicum – ½ Cup

Slit Green Chillies – 2

Method

In a bowl add the chicken pieces, ginger garlic paste, salt, chilli sauce, soya sauce, red chilli powder and marinate it for at least 1 to 2 hours.

Add corn flour, all purpose flour, chilli powder and beaten egg along with marinated chicken pieces.

Heat oil in a pan and shallow fry it. Drain out the excess oil. Then keep it aside.

In a bowl, add soya sauce, vinegar, red chilli powder, chilli sauce, pepper powder and mix well.

Heat oil in a pan, Add garlic and fry for a minute. Add onions, green chillies, capsicum. Fry until they turn slightly tender.

Add the sauces and allow to bubble. Add the fried chicken and toss. Fry on high for 1 to 2 minutes till it looks dry. Serve hot chilli chicken as an appetizer. 

Pearl Millet Adai/ Bajra Flour Adai/ Kambhu Adai

This is the tastiest and healthiest adai recipe. In this dish, sautéed vegetables mixed with pearl millet batter. This gives nice flavor and great taste to this dish. This goes very well with sambar, chutney, thuvaiyal, kootu, etc…

Ingredients

Pearl Millet/Bajra Flour/Kambhu Maavu – 2 Cups

Yogurt – 3 tsp

Salt to taste

Ghee – 2 to 3 tsp

Water as required

To Temper
Sesame Oil – 2 tsp
Mustard Seeds – ½ tsp
Channa Dhal - 1 tsp
Peppercorn - 1/2 tsp
Cumin Seeds – ½ tsp
Chopped Onion – 1 (big)
Chopped chilli – 2
Chopped Curry Leaves – few
Chopped Capsicum – 3 tsp
Chopped Carrots – ¼ cup
Method
Heat oil in a pan, add mustard seeds, cumin seeds and saute it for few seconds. 

Add chopped onions with little salt and fry for few minutes.

Then add finely chopped curry leaves and saute it for few seconds.

Add chopped capsicum and carrots and fry for 2 to 3 minutes. Then switch off the flame. You can add any of your favorite veggies.

In a mixing bowl, add pearl millet, salt, yogurt and enough water and mix well. Make sure this batter should not have any lumps.

Add the sautéed veggies into the mixing bowl. You have to mix well evenly.

Heat oil in a tawa. Using ladle pour the batter in a tawa. Sprinkle ghee/oil in adai.

Cook until both sides get slight brown in color. Once it done, transfer this into serving bowl. Repeat the same process for remaining adai.

Serve this yummy adai with chutney, sambar, kootu or thuvaiyal.

Roasted Cassava Curry

Cassava is nothing but Yuca, Maravalli Kizhanku/ மரவள்ளிக்கிழங்கு in Tamil Nadu. This is simple and tasty curry. In this dish, cassava is cooked and sautéed with ground paste. Grated coconut gives unique taste to this dish. It goes very well with steamed white rice/chapatti/dosa. 

Happy cooking 😊

Ingredients
Cubed Cassava/Yuca/Maravalli Kizhanku/ மரவள்ளிக்கிழங்கு - 1 (big)
Salt to taste
Turmeric Powder – 1 tsp
Cumin Seeds – ½ tsp
Fennel Seeds – ½ tsp
Oil – 4 tsp
Curry Leaves – 1 Sprig
Grated Coconut – a handful
For Ground Paste
Chopped Onion – 1 (medium)
Dry Red Chilli – 5
Salt to taste
Curry Leaves – few
Peeled Garlic – 7 Cloves

To Temper

Oil – 1 tsp
Mustard Seeds – ¼ tsp
Cumin Seeds – ¼ tsp
Curry Leaves – few
Urad Dhal – ½ tsp
Bengal Gram – ½ tsp
Method
For Ground Paste
In a blender add the chopped onions, garlic, red chilli, salt and curry leaves, then grind it as coarse paste and keep it aside.


For Cassava
In a pressure cooker add cubed cassava, 2 cups of water, salt, turmeric powder, cumin seeds, fennel seeds, curry leaves, 1 tsp of oil along with turmeric powder. 






 
Then pressure cook the cassava until comes single whistle. Then switch off the flame. Let it cool down completely.



For Cassava Curry

Heat oil in a pan, add the tempering ingredients which are under “to temper” and saute it for few seconds.


Add the cooked cassava then fry well.


Now add the ground paste and mix well.


Add the grated coconut and fry well. Let it be for 3 minutes and switch off the flame.


Sprinkle excess oil and close the lid, then cook on low flame for about 10 minutes.


Serve hot with steamed white rice, dosa or chapatti.

Cabbage Curry with Split Moong Dhal

Cabbage Curry with Split Moong Dhal is simple and tasty curry. In this dish, cabbage is cooked along with spices and moong dhal. It goes very well with steamed white rice/chapatti/dosa. Cabbage really helps to reduce weight loss. The person who wants to maintain a good diet, they can eat this as main dish. Happy cooking 😊





Ingredients

Thinly Sliced Cabbage – 2 Cups

Chopped Onion – 1

Chopped Tomato – 1

Chopped Green Chilli – 2

Salt to taste

Chilli Powder – 1 tsp

Fennel Powder – 1 tsp

Turmeric Powder – ½ tsp



To Temper

Oil – 1 tsp

Mustard Seeds – ¼ tsp

Cumin Seeds – ¼ tsp

Curry Leaves – few

Urad Dhal – ½ tsp

Bengal Gram – ½ tsp



For Dhal

Soaked Split Moong Dhal – ½ Cup

Water – 2 Cups

Salt – ¼ tsp

Cumin Seeds – ¼ tsp

Garlic Cloves – 6

Curry Leaves – few

Oil – 1 tsp



Method



In a pressure cooker add the ingredients which are under “for dhal” and pressure cook it for 3 whistles. Switch off the flame and let it cool down completely. Then transfer this into bowl.



Heat oil in a pan, add the tempering ingredients which are under “to temper” and saute it for few seconds.



Add the chillies and saute it for a minute.



Then add the chopped onions along with salt and fry until it becomes translucent.



Now add the chopped tomatoes and cook until it becomes mushy.



Add the chopped cabbage pieces along with chilli powder, turmeric powder and fennel powder, then mix it well. Close the lid and cook for about 10 minutes.



Once it cooked well, then add the cooked dhal and mix well. Keep cook for another 5 minutes.



Switch off the flame and serve hot with steamed white rice or chapatti.

Bottle Gourd Curry

Chilli Beans

Sweet Potato Fries

This sweet potato fries are very easy to prepare and tastes absolutely delicious. In this dish, sweet potatoes are well marinated with corn flour, chilli powder and fry in oil. Enjoy the crispy and tasty fries!

Ingredients

Sweet Potatoes – 2 (Medium)

Corn Flour – 2 tbsp

Red Chilli Powder – 1 tsp

Salt to taste

Oil for fry

Method

Peel sweet potatoes and cut the edges. Then cut each slice to thin sliced sticks (perfect for French Fries). Immerse them in water for 30 minutes.

Drain the water and boil them in fresh water for 3 to 4 minutes. Drain them completely.

In a mixing bowl add flour, red chilli powder, salt and drained sweet potatoes, then mix well.

Heat oil in a pan, drop one by one in hot oil. Deep fry on a medium flame or until golden & crisp.

Once its ready transfer this into another bowl and remove excess oil. Then serve hot sweet potato fries.

Sunberry Leaves Sir Fry/ மணத்ததக்காளி கீரை பொரியல்

Sunberry Leaves Sir Fry is a simple and very healthy dish. This is the easiest way to prepare of recipe. In this dish, sunberry leaves are cooked and sautéed with grated coconut. This goes very well with rice, chapatti, bread.

Ingredients

Chopped Sunberry Leaves – 1 Pack

Finely Chopped Onion – 1 (big)

Chopped Tomato – 1

Grated Coconut – ¼ Cup

To Temper

Mustard Seeds – ¼ tsp

Cumin Seeds – ¼ tsp

Dry Red Chilli – 2

Sesame Oil – 1 tsp

Method

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add chopped onions, salt and fry for few minutes. Then add chopped sunberry leaves and saute it well.

Now add chopped tomato pieces and close the lid then cook on low flame. Then add grated coconut and fry for another 3 minutes.

Finally Switch off the flame and serve hot this healthy stir fry with steamed rice/chapatti.

Sunberry Leaves Coconut Curry/ மணத்ததக்காளி கீரை தேங்காய் கறி

Sunberry Leaves Coconut Curry is a simple, tasty and healthy dish.
Sunberry leaves are nothing but manathathakkali keerai. It has so many medical benefits. In this dish, sunberry leaves are cooked with moong dhal and coconut paste.

Ingredients

Chopped Sunberry Leaves – 1 Cup

Soaked Moong Dhal – ¼ Cup

Finely Chopped Onion – 1 (big)

Chopped Tomato – 1

Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

Grated Coconut – ¼ Cup

Salt to taste

Water as required

To Temper

Oil – 1 tsp

Mustard Seeds – ¼ tsp

Cumin Seeds/Jeera – ¼ tsp

Dry Red Chilli – 2

Method

Heat oil in a pan, add the tempering ingredients one by one and fry for few seconds.

Add chopped onions, salt and fry for few minutes. Add chopped tomatoes and cook until it becomes mushy.

Then add the soaked dhal and cook for 10 minutes. Now add chopped sunberry leaves, chilli powder and turmeric powder then mix well. Close the lid and cook for another 2 to 3 minutes.

In a blender add grated coconut with little water and make it as fine paste. Transfer the coconut paste and cook for another 2 to 3 minutes.

Switch off the flame and serve hot with steamed white rice.

Peanut Salad

This is simple and healthy salad. I love peanuts. You can add any of your favorite vegetables.  Enjoy this yummy and delicious salad 😊

Ingredients

Cooked Peanuts – 1 Cup

Finely Chopped Carrots – ¼ Cup

Finely Chopped Onion – 3 tsp

Finely Chopped Fried Nuts - 3 tsp

Chopped Cilantro – 2 tsp

Lemon Juice – 2 tsp

Salt to taste

Ground Pepper to taste

Method

Take a clean mixing bowl. Add cooked peanuts, carrots, onion, fried nuts, and cilantro then mix well.

Add lemon juice, salt, freshly ground pepper powder. Then toss well and eat this healthy salad.

Greens Masiyal/Keerai kadaisal

This is simple and healthy dish. I used spinach for making this yummy dish. You can use any kinds of greens. This goes very well with steamed white rice.

Ingredients

Chopped Keerai/Greens – 1 Cup

Toor Dal – 1 ½ tsp

Moong Dhal – 1 ½ tsp

Garlic – 5 cloves

Chopped Onion – 1

Turmeric Powder – 1 tsp

Green Chilli – 2

Grated Coconut – ¼ Cup

Chopped Tomato – 1

Cumin Seeds – ¼ tsp

To Temper

Oil – 1 tsp

Mustard Seeds – ¼ tsp

Dry Red Chilli – 1

Finely Chopped Shallots – 10

Fenugreek Seeds – a pinch

Curry Leaves – few

Method

For Dhal

In a pressure cooker add both dhals, salt, cumin seeds, garlic, turmeric powder, chopped onions with 1 cup of water and cook until 3 whistles come out. Once it done, keep aside.

For Keerai

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add chopped onions and fry until it becomes translucent. Then add chopped tomatoes and cook until it gets mushy.

Then add chopped greens and saute it well. Cook for another 5 minutes. Now add cooked dhal and mix well. Add grated coconut and stir well.

Switch off the flame and serve with hot steamed white rice.

Besan Ladoo /Chickpea Ladoo/ கடலை மாவு லட்டு

Ladoo is one of the most famous Indian sweets. Besan Ladoo are round shaped balls made with besan, sugar, nuts and ghee. I used to prepare some of the Indian festivals like Ganesh Chaturthi, Diwali and Krishna Jayanthi.

Ingredients
Besan Flour/Chickpea Flour/கடலை மாவு – 2 Cups
Sugar – 1 ¼ Cup
Cardamom/Elaichi – 5
Ghee – ½ Cup
Cashew – ¼ Cup
Raisins – 4 tsp
Method
Powder the sugar finely with cardamoms. Heat ¼ cup of ghee and fry nuts then keep aside.
Add flour and stir well, Roast the besan flour until nice aroma comes out. Once it roasted well, the ghee begins to ooze out from the flour.
Remove the pan from heat. Cool down little so that it is easy make as fine ladoo.
In a mixing bowl, add powdered sugar, roasted besan, raisins and nuts. Stir and check if the flour can bind well. Add remaining ghee little by little.
Take small portions and roll to balls. Store besan ladoo in a air tight container box.

Street Style Chicken Kothu Parota

This is one of our family favorite dish expect my little one. I prepare this for my son’s school lunch. In this dish, the parotta is well tossed with chicken, egg sautéed with Indian spices. This goes very well with raita. 

Ingredients

Finely Torn Pieces of Cooked Parotta - 7

Chopped Boneless Chicken – 1 Cup

Finely Chopped Onions – 2 (large)

Finely Chopped Tomato – 2

Chopped Green Chilli – 2

Curry Leaves – 10

Chilli Powder – 2 tsp

Coriander Powder – 2 tsp

Garam Masala Powder – 1 tsp

Eggs – 3

Chicken Kuzhambu/gravy – little (Optional)

Finely Chopped Coriander Leaves – few

Salt to taste

Ginger Garlic Paste – 2 – tsp

Oil – 2 tsp

Method

Heat oil in a kadai, add the chopped onions with salt and fry until get slight brown in color.

Add ginger garlic paste, chopped green chilli, tomato pieces and fry until it becomes mushy.

Then add chilli powder, coriander powder and garam masala and mix well.

Add the boneless chicken pieces and mix well then close the lid and keep cook for another 5 minutes.

Break the eggs and mix well then add the torn pieces of parotta. Add the chicken gray/kuzhambu/salna and mix well.

Make sure, with help of spoon the parotta should be well tossed with chicken, egg and spices.

Once it done switch off the flame and garnish with chopped coriander leaves then serve hot.

Chinese Bitter Gourd Fry

Ingredients

Sliced Bitter Gourd – 1 Cup

Chopped Onion – 1

Tamarind Water – ¼ Cup

Chilli Powder – 1 tsp

Coriander Powder – 1 tsp

Salt to taste

To Temper

Oil – 2 tsp

Mustard Seeds – ¼ tsp

Cumin Seeds – ¼ tsp

Bengal Gram – 1 tsp

Dry Red Chilli – 2

Method

Heat oil in a pan, add the tempering ingredients and saute it for few seconds.


Add chopped onions and fry for few minutes. Then add slices of bitter gourd pieces.

Put chilli powder, coriander powder and mix well. Then add tamarind water and close the lid then keep cook well.

Then switch off the flame and serve with variety rice or curd rice.

Methi Leaves Soup/ வெந்தயக்கீரை சூப்

This is a tasty and healthy soup. Methi Leaves has so many health benefits. In this dish, methi leaves sauteed with other veggies and cooked in rice washed water. This goes very well with toasted bread.

Ingredients

Cleaned and Washed methi Leaves – 1 Cup

Finely Chopped Onion – ¼ Cup

Finely Chopped Tomato – 1

Thinly Sliced Cabbage – ¼ Cup

Thinly Sliced Capsicum – ¼ Cup

Frozen Corn – ¼ Cup

Rice Washed Water – 3 Cups

Finely Chopped Garlic – 3 Cloves

Salt to taste

Pepper Powder to taste

To Temper

Butter – 1 tsp

Cumin Seeds/Jeera – 1 tsp

Broken Dry Red Chilli – 1

Peppercorn – ½ tsp

Method

Heat butter in a pan. Add cumin seeds, dry red chilli, peppercorn and fry for few seconds.

Add chopped onions with little salt and saute it for few minutes. Then add chopped garlic pieces and fry for few seconds.

Add tomato pieces and cook until it becomes mushy. Add chopped vegetables and fry for few minutes, then add methi leaves and saute it well.

Pour the rice washed water and keep cook on low flame for about 20 minutes.

Then sprinkle pepper and drink hot soup and toasted bread slices.

Veg Spring Roll Dosa

This is yummy, tasty dosa recipe. This is slightly different from regular dosa. In this dish, sliced vegetables sauteed and tossed with chilli tomato sauce. The sweet and spicy dosa with crunched veggies gives fine taste to the dish. 

My kids wanted something special to eat. So, I just made this dish. They really loved it. So, you can also try this dish and enjoy cooking!

Ingredients

Dosa Batter – 4 Cups

Thinly Sliced Onion – 1 (big)

Thinly Sliced Cabbage – 1 Cup

Thinly Sliced Pepper/Capsicum – ½ Cup

Soy Sauce – 1 tsp

Chilli Tomato Sauce – 2 tsp

Chilli Powder – ½ tsp

Grated Cheese – ¼ Cup

Salt to taste

Chopped Mint Leaves – few

Chopped Coriander Leaves -few

Sesame Oil – 3 tsp

Method

Heat oil in a pan, add sliced onions with salt and saute it for few seconds.

Add mint leaves, coriander leaves, capsicum, cabbage slices and fry for few minutes. Add chilli powder, soy sauce, chilli tomato sauce and mix well.

Heat oil in a pan, pour a ladleful of the dosa batter on it and spread it in a circular motion thin circle.

Add grated cheese on top of dosa and spread veg mix. Cook till the bottom of dosa turns golden brown. Then roll the dosa along with veggies.

Mint Chicken

This is simple and tasty dry chicken dish. In this dish chicken is marinated with ground paste and cooked by using less oil. It is a great chicken goes well with any rice, bread, roti and chapatti.

Ingredients

Washed, Cleaned and Chicken Pieces – 1 lb.

Finely Chopped Onion – 1 (large)

Ginger Garlic Paste – 2 tsp

Salt to taste

Cubed Capsicum – ½

Finely Chopped Mint Leaves – few

For Ground Paste (to marinate chicken)

Chopped Mint Leaves – a handful

Chopped Tomato – 1 (big)

Curd /Yogurt – 2 tsp

Chilli Powder – 2 tsp

Salt – little

To Temper

Sesame Oil – 2 to 3 tsp

Cinnamon Stick – 1

Bay Leaf - 1

Fennel Seeds – 1 tsp

Cloves – 4

Anise – 1

Cardamom – 2

Method

In a bowl add chicken and ground paste then marinate well and keep aside for 30 minutes to 1 hour.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add chopped onions, ginger garlic paste with little salt and fry until get translucent. Transfer the marinated chicken pieces and close lid, then keep cook on low flame for about 20 minutes.

Sprinkle water if you needed, then add the chopped mint leaves and capsicum then mix well and cook for another 2 to 3 minutes or until roasted well.

Switch off the flame and serve hot with steamed rice.

Asparagus Fry with eggs

Asparagus is a low-calorie vegetable that is an excellent source of vitamins and minerals. This is a delicious and versatile veggie that’s easy to incorporate into your diet. It’s a good source of antioxidants. 

It has good source of fiber, that promotes regularity and digestive health and may help reduce your risk of heart disease, high blood pressure and diabetes. This is a weight-loss friendly food and low in calorie, high in water and rich in fiber.

Ingredients

Chopped Asparagus – 1 Cup

Finely Chopped Onion – 1 (big)

Chopped Tomato - 1

Chilli Powder – ½ to ¾ tsp

Salt to taste

Eggs - 2

Pepper Powder to taste

To Temper

Olive Oil – 1 tsp

Cumin Seeds – 1 tsp

Chopped Mint Leaves – few

Dry Red Chilli – 2

Finely Chopped Garlic – 2 tsp

Method

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds. Then add chopped onions, salt and fry for few minutes.

The add chopped asparagus and fry for 3 minutes. Add chilli powder and chopped tomato pieces and fry for 1minute.

Whisk eggs, salt and pepper in a bowl. Then pour the beaten egg on top of asparagus. Let it be for 2 to 3 minutes. Switch off the flame. And serve hot with steamed rice.

Chilli Sweet Potato

Chilli Sweet Potato is an Indo Chinese starter made with fried sweet potatoes tossed in spicy, slightly sweet and sour chilli sauce. This chilli sweet potato recipe will give you restaurant style crispy sweet potatoes in chilli sauce. This goes very well with fried rice, pulao and noodles.

This is a spicy Indo Chinese style starter made with fried sweet potatoes tossed in chilli sauce. This is a tangy and spicy tasted sweet potato starter. My kids love Chinese and Indo Chinese dishes.

Ingredients

For Sweet Potato

Sweet Potatoes – 2 (Medium)

Corn Flour – 2 tbsp

Red Chilli Powder – 1 tsp

Salt to taste

Oil for fry

For Chilli Sauce

Crushed Garlic – 1 tsp

Cubed Onions – 1(big)

Cubed Capsicum – ½

Sliced Green Chilli – 3

Soya Sauce – 2 tsp

Chilli Sauce – 2 tsp

Vinegar – ½ tsp

For Corn Mix

Corn Flour – 2 tsp
Water – ½ Cup
To Garnish
Chopped Coriander Leaves -few

Method

Peel sweet potatoes and cut the edges. Then cut each slice to thin sliced sticks (perfect for french fries). Immerse them in water for 30 minutes.

Drain the water and boil them in fresh water for 3 to 4 minutes. Drain them completely.

Frying Sweet Potato

In a mixing bowl add flour, red chilli powder, salt and drained sweet potatoes, then mix well.

Heat oil in a pan, drop one by one in hot oil. Deep fry on a medium flame or until golden & crisp.

Once its ready transfer this into another bowl and keep aside.

For Chilli Sweet Potato

In a bowl add red chilli sauce with red chilli powder using little water. Make a thick paste and set aside.

Heat oil in a pan, add garlic and chilli until they smell good. Add onions and saute until gets transparent.

Add capsicum and saute it for 2 minutes. Add red chilli sauce, soya sauce and vinegar.

Pour little water and allow the sauces to bubble. Add corn mix and stir well. Then add chilli and soya sauce.

When the sauces thicken add fried sweet potatoes and toss it. Switch off the flame and garnish with chopped coriander leaves then serve hot.