Ajwain Potatoes for Arusuvai Friendship Chain II

I am embarrassed for three reasons. a) I received a package on two months back to be precise from Nisa as part of the Arusuvai Friendship Chain. b) I did not know what the ingredient was. I had to ask her for it. I have an excuse, I have heard about Ajwain, never seen or used them until now. Fair enough? c) Although I made something a month ago with the so -called ingredient, it took this long for me to do a post! Sad isn't it.

Nisa also sent me some wonderful homemade chocolates which were devoured the very same day. That is how good they were.

The revival of the ever popular Arusuvai by Sayantani am sure is a tremendous task at hand. The chain initiated by Latha, Bharathy and Srivalli, was fun then and it was nice of Sayantani to invite me to the second edition. I enjoyed being a part of the chain then and now as well. Read all about arusuvai here

All my trials regarding a particular ingredient are done on potatoes. Somehow they all work together. I could never say no to a dish of potatoes with a novel ingredient because when they are fried the taste, no matter good or bad is masked by the spud. In this case, the novel ingredient to me was the use of Ajwain.





Ajwain paratha is something that I wanted to try but considering how bad I am when it comes to making rotis and their counterparts, it was best left at that.  Ajwain as a herb brings along with it several benefits. It is known to be effective in treating stomach disorders.

The method I followed for these are the usual favoured recipe of mine. The only difference being the addition of Ajwain. I did read that Ajwain when used in its raw form can overpower the dish. Hence I roasted a teaspoon of the herb in ghee before adding them in. The herb did work for me in this form and will definitely be used in my cooking.