Guilt Free Potato Chips??

Is this even possible. And the answer is Yes. Thanks to the  good old microwave. Recently I have been seeing my grocery store having potatoes on sale.They were really a bargain & I brought a huge bag and didn't use much of it ,until I made this potato chips. Its very easy and we can munch on it knowing that we are not guilty...thats a relief.
Herez how I made ...


Guilt Free Potato Chips

Ingredients:
Russet Potatoes
salt
For seasoning the chips
Chilli powder
salt
oil/oil spray.

Method
Peel the potatoes. Slice the poatoes in a mandoline into thin rounds.
Bring water to boil
add salt generously.
put  the potatoes and blanch them for 3mins.
Remove and cool them on a towel neatly one by one.
Now this is the stage where the waiting begins.we need the potatoes to be nice and dry.drying them in sunlight is a good option too. allow it to dry for atleast a couple-a days.
Now at this stage we can store the well dried potatoes in an airtight container and use it when we need.or get chowing right away!
Now the best part.
You could fry them in oil like any other chips ,but thats not gonna be guilt free though.But the other option is to microwave it. here is how....
Take a microwave plate
arrange the dried potatoes on it and microwave for 1-2mins until they become crisp and golden.
now add the seasonings to it,to make the seasonings stick to it,add oil and mix well.
Enjoy!

Broccoli Dal

I love Broccoli and my love towards that vegetable has made me go crazy in trying out different recipes with it. Its such a nutritious vegetable ,often often in chineese takeout dinners and thrown away ! I love it for its vibrant color,nutty taste and sharp crisp texture . For me ,Broccoli can be made any which way and i would eat it without any hesitation. But my family needs the broccoli to be spiced up. My son loves this recipe and it really is very easy for all the struggling Mom's trying to get some nutrtional veggies into their kids meal. Broccoli Dal is one of my favourites and I hope it becomes yours soon too!

Broccoli Dal

You will need


Broccoli crown  chopped into bite size pieces 2cups
Onions 1 chopped finely
Green chilies 4/5 chopped finely
Ginger chopped 1
Tomatoes cut into quarters 2
Salt
Turmeric 1tsp
Coriander powder 2tsp
Jeera powder 2tsp


Masoor dal 1cup soaked in water for 30mins.

Whole clove 2
Bay leaf 1
Ghee 2tbsp



Garnish:
Lemon juice
Coriander leaves chopped.



Method:
Pressure-cook the dal with 3cups of water along with tumeric, bayleaf, clove for about 4-5 whistles. The dal has to be well done,

In a kadai heat some ghee and add the onions, greenchillies& ginger and sauté well.

Next add the Broccoli and the dry masala powders and mix well.

Transfer the dal into a pressure pan, and keep it in simmer. Add the Broccoli  mixture over it and add salt and tomatoes. Add some water to thin the dal if need at this point.

Keep it in pressure pan and continue cooking for another 3 whistles.

Garnish and Serve hot .


For more information on Broccoli visit      http://www.whfoods.com/genpage.phptname=foodspice&dbid=9

Sepankazhaungu Varuval (Roasted Taro root )

Off  all the root vegetable delights this one is my favourite. Its requires a bit more attention and preparation than potatoes but its worth the effort. Taro is very starchy and gummy and not much of a flavour on its own. But the magic of spices makes this roasted delight irrestitable.My mother back home did hours of prep work,by 1st steaming them,deskining and the cooking over low flame in a iron skillet to get it nice and golden and crispy. But now since we all have oven at home,why not use it? so herez my modern version to yet an another delicious Roasted root vegetable!


Sepankazhaungu Varuval (Roasted Taro root )

Ingredients:

Taro 1pound

dry masalas:

chilli powder 1tbsp

salt according to taste

tumeric powder 1tsp

dhaniya powder 1tbsp

hing a pinch

Oil

for tempering

Mustard seeds 1/2tsp

curry leaves 5-6

whole dried red chillies 2-3

Method

In a pot of water add the taro root and bring it up to a boil. Putting the taro in cold water and then bring them to cook is technique  used in all the root vegetables.this method ensures that they are well cooked and doesn't make them starchy.test the doneness of the taro with a fork or a knife. it has to be tender in the center.

Now allow it to cool for an hr or so. this process can be done a day ahead.

now deskin them and cut them into rounds. the flatter it is the  more surface for the spices to stick to them.

Now mix in oil all the dry spices and then apply them evenly on the steamed taro.

now perheat the oven to 400F and roast them for 30-40 mins until they are nice and golden,turning them once in betweeen.

now heat oil,temper the mustard,curry leaves and redchillies and pour over the roasted taro.

serve with any maincourse.

taro = taro root = dasheen = arbhi=sepankazhangu=coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh Notes: If you'vsampled poi at a Hawaiian luau, then you're already familiar with taro. Many people don't think much of poi, but taro can be served far more advantageously. It has an interesting, nutty flavor, and it's quite good in stews or soups, or deep-fat fried or roasted. In its raw state, it can be toxic and harsh on the skin, so wear gloves or oil your hands when handling it, and always cook it before serving it.