Spicy Sambar-Powder Fried Rice: Truly Finger-licking good!:)

When my uber-hip Aunt mentioned that she simply loved this 'Spicy Sambar powder fried rice', I knew she was onto something.Always trust a fellow foodie.It is oh-so-easy to make and simply delish! Here's how she makes it:

You need a nice deep prep- bowl. Take some butter or Ghee(in amounts that your body can handle) and throw in the following finely chopped veggies: Onions, capsicum(red, yellow, green), tomatoes. Throw in some finely minced garlic, grated coconut, chopped parsley, curry leaves & crushed peanuts as well for good measure. Now add the Sambar powder (add the powder based on the quantity of rice prepared)to this mixture. The sambar powder is what brings spice to this dish. 

Place this mixture on a hot skillet and stir fry.You'll soon notice the heady aromas of sambar powder and butter filling your entire kitchen. It's the most appetizing scent that wafts about ever! I like my vegetables crunchy so I usually, stir fry for about 3 minutes. When the vegetables look like they're done add the cooked basmati rice and mix. 

Garnish with some chopped cilantro and serve while steaming hot.

Spicy Sambar Fried Rice

Garlicky, Crispy Hasselback Potatoes

My love for potatoes met its melodramatic twist of fate curve ball when I discovered I was allergic to them. The allergy still doesn't compute in my head but I do try and stay away. But I still revere the tasty, sinfully yummy creation that is a well-made dish of potatoes, with all my heart. 

I recently watched a Food Network segment on how to make Hasselback Potatoes and boy was I smitten by the accordion-like shape of this baked spud. I gather it's named after the Stockholm based Restaurant Hasselbacken that created them. Anyhoo, it had to be re-created in my kitchen, my style.

All you need are: 3 potatoes (the longer and flatter the better), 3-4 pods of garlic, some olive oil (or butter-if you're in a mood to indulge), paprika, red chilli flakes, italian spice mix, salt and pepper. Oh and a very sharp knife.

Prep Kitchen: 
Empty the oven and preheat at 400 degrees F for 10 minutes.

While the oven hisses away, place the potatoes on the chopping board and start making thin equidistant slices( breadth-wise and parallel)on the surface of the potatoes. Make sure not to slice through fully.When the potato looks like a paper accordion art project you know you're done. Some people remove the skin but I like keeping them on.

Now for the fun part. Slice the garlic pods thinly. Thin enough to be able to shine a light thru them. Stuff these garlic slices thru the cracks visible. Brush the potatoes on all sides with some olive oil and shower the potatoes with generous amounts of spice- cayenne, paprika, italian herbs, salt, freshly ground black pepper, the works.

Now place these potatoes in an oven-safe bowl and heat in the oven at 410 degrees F for 40 minutes. They look absolutely golden, luscious and crisp when they come out. You could add some grated Parmesan or Gruyere cheese to this and bake for another 15 minutes to savor the goodness of melted cheese.

Garnish with some fresh parsley for that lovely finish!:) I'd say it's an evening well-spent.

The before and after photos:

The Prep Version

The Après version