CRISPY ALOO FRY

INGREDIENTS:

Potatoes-----------------------3 medium sized ones pelled and cut to bite size pieces
Rice Flour---------------------1 tbp
Sambar/Rasam powder-------1 tsp
Chilli powder------------------1 tsp
Turmeric----------------------1/2 tsp
Cumin seeds-------------------1/2 tsp
Oil----------------------------2 tbsp


DIRECTIONS:
1.Microwave the potatoes in some boiling water for 5-7 mins until they are cooked.

2.Remove and run under cold water.Pat dry.Heat oil in a pan.

3.Add cumin seeds.curry leaves when hot.Coat the potatoes with rice flour+ sambar powder+ chilli powder+ turmeric mixture and fry in oil.

4. Add salt and toss them until potaotes turn golden brown.

5.Serve hot with rice or roti.

VEGETABLE & EGG STIR-FRY NOODLES

INGREDIENTS:

Egg noodles----------------1 packet (boiled, drained in cold water and tossed in 2 tsps oil)
Mixed Cut vegetables------2 cups (carrots, beans, cabbage,broccoli/cauliflower capsicum)
Eggs-----------------------2
Spring onions--------------2 chopped finely
Pepper Powder------------1 tsp (use freshly ground)
Soya sauce-----------------2 tsp
Rice Vinegar---------------1 tbp
Oil-------------------------1 tbp(Sesame) + 2 tbp (any other)

DIRECTIONS:

1. Heat 1 tbp sesame oil + 2 tbp any other oil in a large wok. Once the oil is hot, add the spring onions and stir fry for 1 mt on high.

2 Add the cut vegetables and toss them on medium-high heat for 4-5 mins.

3.Then break two eggs ,place lid and let it cook for 3mts on medium heat.. Then scramble the eggs. Mix well with other vegetables.

4.Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well.Cook on medium heat for 4-6 mins.

5 .Add vinegar, toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens.