GARLIC POTATO

Most of the dishes I have been making all these years are either from books , friends ,Tv. But this one was shared by my maid Ja when we stayed in Delhi. Ja cooked well and so I got to learn quite a few dishes from her.

I remember Ja. for all the services she rendered to us. The memories of those days come alive when I prepare this dish :)

INGREDIENTS

12-14 egg size or small potatoes. (boiled and peeled but not overcooked)

1 whole pod of garlc(around 15 cloves of garlic)

1 heaped tsp of chilli powder

salt

3Tbsp oil

Method:-

Peel the potatoes.Make a paste of garlic salt and chilli powder, without adding water.



Heat oil in the fry pan. Add the red garlic paste. Fry for few seconds.Do not let it turn brown.





Add the boiled and peeled potatoes. If you want to serve it right away then saute on high flame till the garlic paste sticks to the potatoes. The potatoes become crisp and red hot.






But if you want to serve it later, then after adding potatoes to the paste saute on medium heat for2-3 minutes. Before serving just saute on high heat till potatoes are crisp .If you desire squeeze lemon juice on top or sprinkle chaat masala.

HOME MADE LEMON SQUASH - NO PRESERVATIVES

This recipe is again one of my favourites so easy to make and no preservatives!

We had a big lemon tree when we stayed in Deolali Nasik.

Nearly the whole year the tree gave so many lemons, that after distributing, there were enough left with me.

So in those two years I made all types of pickles and this lemon squash.

This squash is so easy to make , no preservatives, no citric acid, water etc is required .

You need Lemons and Sugar, few clean and dry soft drink bottles, thats it :)

Before starting ensure the bottles are clean and totally dry.The lemons should be washed and dried so that there is no moisture. The squeezer, knife , cutting board, steel bowl, should be clean and dry.This is very important as it will ensure the squash does not catch fungus.

METHOD

Fill any size bottle with sugar till a certain level. It can be till its neck or slightly lower. Just mark the level of the sugar in the bottle with a sketch pen or marker.We need to add lemon juice till the level of the sugar.



Squeeze the juice of lemons in a steel bowl with a squeezer. Pour this juice up to the marked level.

Do not shake the bottle while pouring.



You will notice the sugar dissolves and its level comes down.

Close the lid of the bottle and shake and shake. Good exercise for your arms .



You will notice that the sugar level goes further down and settles at the bottom around 1-1/2 inch after few hours.

In course of time may be month or so the sugar will slowly dissolve. Even if it does not dissolve totally do not worry.Its presence will not make any difference to the taste.

Just before using, shake the bottle well and pour into a glass and then pour chilled water over it and stir. The quantity of the concentrate depends on your taste. Normally for one glass 2 Tbsp is ok.

No need to add extra sugar.

I kept this squash in a cool dark place. It lasts and lasts.

Some of my friends kept these bottles in the sun for a few days. I did not keep it in the sun at all.

Lasts for ages. My last of the bottles got over after 3 years. So you can imagine the number of bottles I had made ! :D

One thing I would like to mention. Initially the colour is pale yellow. As time passes around a year the colour deepens to golden yellow.

If you keep it for ages like me the colour turns brownish. There is no change in taste at all.

So now I make a jaljeera from this squash. I add roasted jeera, kala namak, and black pepper and ice :D )))