Potato chowder as soup or appetiser 
Wednesday, 21st December 2016
1 1/2 tsp - Rice bran or vegetable oil
2 pcs - Potatoes (peel and cut into fours)
1 1/2 tsp - Butter
1/2 cup - Fresh peas
Salt and black pepper powder to taste
1/4th tsp - Ginger (grate directly into the soup)
A pinch or two to taste - Chaat masala
1/2 cup - Curd or Yoghurt
Onion broth (Boil 1 onion, 2 cloves garlic, 1 green chilli in 3 cups of water for 15 minutes, cool and blend)
Finely chopped spring onion leaves
Shallow fried onions (heat two tablespoons of oil in a griddle, add one small chopped onion and shallow fry till deep brown)
Heat a pan for a minute and add the oil.
Put the potatoes and butter in it and saute for 2 minutes.
Then add the peas, salt and pepper.
After a couple of minutes grate ginger and add half of the broth to it.
Cover and cook till the potatoes are well done.
Meanwhile open the lid a couple of times, giving the potatoes a stir checking them if they are cooked and enjoy a whiff of the wonderful fragrance.
Add the chaat masala and the remaining broth to the cooked potatoes.
Mash it with the back of a spoon and turn off the heat.
Now add the curds to it and stir fast to mix well.
Garnish with carrot, coconut, peanuts, spring onion leaves and onions.
Serving - small indivdual glasses as a starter or in a small bowl of soup.