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INGREDIENTS Potatoes - 3 nos coconut paste -1tablespoon or coconut milk 2 glass Onions - finely chopped curry leaves - little Green chillies -3 nos Cloves - 3nos Bay leaf - a small piece Cinnamon -a small stick Curry powder -1 teaspoon Oil -1/2 table spoon Method Cook the potatoes and mash it well,with little lumps. Heat a kadai, put some oil in it and add the cloves,bay leaf,cinnamon stick to it. now add the sliced chillies to the oil.let it to fry for 10 seconds. Now add the chopped onions and curry leaves to it and fry till it comes out in brown colour. Now add the curry powder,and fry and then add the coconut milk or the coconut paste along with the mashed potatoes.add salt to it.let it boil till it comes out as semisolid gravy.remove it from the stove and serve along with chapatti,poori,aapam,idiyappam. Note 1.Adding coconut milk gives a rich look and taste to the dish. if health conscious add coconut paste. 2. Apart from the regular poori masal this tastes different.

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UNNI APPAM Ingredients Raw rice-2 cups jaggery -1/2 kg bananas -if small in size 7 nos. soda bi carbonate - a pinch Elaichi powder-1/4 teaspoon Method soak the rice for two hours,wash well and drain out the water. now dry grind it in the mixie without adding water,to a fine powder transfer it to a bowl. keep it aside. powder the Jaggery so that there is no lumps. add a hand full of water to it and bring it to boil. now filter the jaggery onto the rice flour kept in the bowl Add the bananas to it. combine it well. I used an electric beater to combine well. Now let it stay still for 24 hours. Next day Heat a paniyara kadai ,pour refined oil so that all the areas in the kadai is filled with oil.let it to heat. Now pour in the prepared batter{with added soda bicarbonate} with a table spoon into the holes in the paniyara kadai.The flame should be medium.let it to cook,and turn the unniappam so both the sides get cooked.now drain it from the oil and let it cool and it is ready to eat.you g...