Potato Roast

A delicious South Indian-style potato roast with crispy edges, soft centers, and a flavorful coating of chili powder, turmeric, and curry leaves. Perfect with sambar rice, rasam rice, curd rice, or chapati.

Total time: 30 minutes

Servings: 4

Ingredients

• Potatoes – 4 medium

• Oil – 3 tbsp

• Mustard seeds – ½ tsp

• Cumin seeds – ½ tsp

• Urad dal – 1 tsp (optional)

• Curry leaves – 1 sprig

• Turmeric powder – ¼ tsp

• Red chili powder – 1 tsp

• Coriander powder – 1 tsp

• Sambar powder – ½ tsp (optional)

• Asafoetida (hing) – a pinch

• Salt – to taste

1. Prepare the potatoes

Peel and cut the potatoes into small, even cubes. Rinse and drain well. For faster cooking, boil them for 5–7 minutes until just slightly tender, then drain.

2. Prepare the tempering

Heat oil in a wide pan. Add mustard seeds and let them splutter. Add cumin seeds, urad dal, curry leaves, and hing.

3. Add spices

Add the potatoes, turmeric, chili powder, coriander powder, optional sambar powder, and salt. Mix gently to coat evenly.

4. Roast until crispy

Cook uncovered over medium-low heat for 15–20 minutes, turning every few minutes. Let the potatoes sit undisturbed between turns to develop golden, crispy edges. Add a little oil if needed.

Tips for the perfect potato roast

• For extra crispiness: Dry the potatoes thoroughly before adding them to the pan.

• Don't overcrowd: Use a wide pan so the potatoes roast rather than steam.

• For a Tamil-style flavor: Add sambar powder and a pinch of crushed fennel seeds.

• For a spicy version: Add extra chili powder or freshly crushed black pepper.

Serve with Sambar rice, Rasam rice, Curd rice.

Okra Curry

A delicious South Indian-style okra curry made with freshly ground coconut, spices, and curry leaves. It pairs wonderfully with steamed rice, dosa, or chapati.

Total time: 35 min

Servings: 4

Difficulty: Easy

For the curry

• Okra (ladies' finger) – 500 g, chopped

• Onion – 1 medium, finely chopped

• Tomato – 1 medium, chopped

• Green chilies – 2

• Tamarind – small lemon-sized piece, optional

• Mustard seeds – ½ tsp

• Cumin seeds – ½ tsp

• Curry leaves – 1 sprig

• Turmeric powder – ¼ tsp

• Red chili powder – ½–1 tsp

• Coriander powder – 1 tsp

• Oil – 2 tbsp

• Salt – to taste

• Water – 1–1½ cups

For the ground coconut paste

• Fresh grated coconut – ½ cup

• Cumin seeds – 1 tsp

• Green chilies – 1–2

• Garlic – 2 cloves, optional

• Water – ¼–½ cup, as needed

1. Prepare the okra

Wash the okra and dry it completely before chopping. Heat 1 tbsp oil in a pan and sauté the okra for 6–8 minutes until slightly tender and less sticky. Remove and set aside.

2. Grind the coconut paste

Blend the grated coconut, cumin seeds, green chilies, garlic, and water into a smooth or slightly coarse paste.

3. Prepare the masala

Heat the remaining oil. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, and onion. Sauté until the onion turns translucent. Add green chilies, tomato, turmeric, chili powder, coriander powder, and salt. Cook until the tomato softens.

4. Add the okra and coconut paste

Add the sautéed okra and ground coconut paste. Pour in 1 cup water and mix gently. Simmer for 8–10 minutes until the okra is cooked and the gravy thickens. Add more water if needed.

5. Finish and serve

Taste and adjust salt. If you prefer a tangy curry, add a little tamarind extract and simmer for another 2–3 minutes. Serve hot with rice or chapati.

Tips for a tasty curry

• For richer flavor: Lightly roast the grated coconut before grinding.

• For a Kerala-style taste: Finish with a few curry leaves sautéed in coconut oil.

Chicken Biriyani

A flavorful Indian-style chicken biryani made with aromatic basmati rice, juicy marinated chicken, fresh herbs, and warm spices.

For the chicken marinade

• 2 lb chicken, bone-in or boneless (about 900 g)

• 2 cup plain yogurt

• 2 tbsp ginger-garlic paste (about 30 ml)

• 2 tsp turmeric powder

• 4 tsp red chili powder

• 2 tsp garam masala

• 2 tsp biryani masala

• Salt to taste, juice of 2 lemon

For the rice and biryani

• 2 lb basmati rice (about 450 g)

• 2 large onion, thinly sliced

• 2 medium tomato, chopped

• 4 green chilies, slit

• 1 cup chopped mint and cilantro combined

• 4 tbsp oil or ghee

• Whole spices: cinnamon, cloves, cardamom, bay leaf

• Saffron soaked in 60 ml warm milk (optional)

• Salt and water as needed

1. Marinate the chicken

Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, biryani masala, lemon juice, and salt. Refrigerate for at least 30 minutes, preferably 2 hours.

2. Fry the onions

Heat oil or ghee in a heavy-bottomed pot. Fry sliced onions until golden brown. Remove about half for layering later.

3. Cook the chicken masala

Add whole spices and green chilies to the remaining onions. Add tomatoes and cook until soft. Add marinated chicken and cook for 10–15 minutes, stirring occasionally, until the chicken is partially cooked and the masala is thick.

4. Parboil the rice

Rinse basmati rice and soak for 20–30 minutes. Boil plenty of salted water with a bay leaf, cardamom, cloves, and cinnamon. Add rice and cook until about 70% done. Drain immediately.

5. Layer the biryani

Spread the parboiled rice over the chicken masala. Top with fried onions, mint, cilantro, and saffron milk if using. Drizzle a little ghee over the rice.

6. Dum cook

Cover the pot tightly. Cook on low heat for 20–25 minutes, using a heat diffuser if needed to prevent burning. Turn off the heat and rest for 10 minutes before gently mixing and serving. Ensure the chicken reaches an internal temperature of 165°F (74°C).

Serving with Cucumber raita, Onion salad or salan