Spicyandhra

The last couple of days were absolutely amazing as I had some relaxing time at home So I decided to cook our favourites which we missed having when I was commuting to london everyday, I was too tired so used to dish up something or the other which is simple to make and the other day, Noel came over n asked when can he have some idlis as its been really ages I made some so decided to make Noel’s and Rocky’s favourite this week, first it was puris and potato curry, then Idlis with Sambhar and Coconut Chutney and today planning to surprise my hubby with his favourite Gongura Lamb before rushing off to a mexican restaurant with my friends.

We are going on a short trip to India in couple of weeks so so many things to sort out before we are off and not to mention, shopping!!
I really dread this bit as to see what to buy for family and friends and not repeating the same gifts again so It is quite a job for me and for rocky as well.
We decided to finish shopping this weekend as we will be quite busy next couple of weeks with trips to london on work front and on personal front, deadlines to meet before I am off to India. Hope I won’t be too stressed.
Now coming back to my puris and potato curry, this delicious and puffy puris goes so well with my amazing potato curry which is so simple to make and with that gram flour in the curry makes it different to the normal potato curry n its just heavenly and I was so sure that Noel will ask for seconds and even thirds when it comes to this dish and he indeed asked!!

Potato Curry:
Potatoes: 3( peeled and cut into cubes)
Red Onion: 1 large
Green Chillies: 2
Curry leaves: 2 sprigs
Gram flour: 2 tbsp
turmeric: 1 tsp
Chilli powder: 1 tsp
Salt to taste

Take a saucepan and add potatoes, onions, chillies, chilli powder, salt and turmeric and 2 glasses of water.let it boil for 10 minutes and by this time, the potatoes should be just cooked(take care not to overcook them) as soon as the potatoes are cooked, add gram flour paste( 2 tbsp in 4 tbsp water)continuously stirring and make sure of no lumps and simmer for 5 minutes and switch off.

For tempering: take 1 tsp of oil in a pan and add mustard seeds, split peas, blackgram lentils, jeera 1 tsp each and as soon as mustard seeds start spluttering add chopped coriander leaves(optional), curry leaves and then add this to the potatoes. Serve hot with Puris or Chapathis