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Ingredients:
Large Potato  -   1
Water as required
Salt  & red chili powder as required

Method:

1. Wash & peel(or not) Potatoes & slice it using a mandolin slicer directly into the water.
2. Rinse the potato slices well but carefully  the water runs clear.
3. Dab the slices well with a kitchen towel.(to prevent spluttering of oil when frying)
4. Meanwhile heat oil in a deep pan for frying on high flame.
5. Add a small slice of potato to check if it immediately comes to the surface. Now reduce the flame to a medium heat and fry the potato slices in batches, keep agitating the slices using a slotted spoon.
6. When the potatoes are golden brown in color, remove them from oil and drain. Sprinkle adequate amount of salt & chili powder or pepper powder, toss well so that all the slices are uniformly covered with spices & snack!
7. Repeat the same for the rest of the slices. Store the chips when completely cool in an airtight container.

Ingredients:
Garlic                            -     2 cloves
Cinnamon                      -    2" piece
Cloves                            -     4
Fennel Seeds                   -   ¼ tsp.
Black Peppercorns          -   4
Potatoes, medium sized -   4, peeled, cubed
Onion                             -  2, sliced
Green Chilies                -  2 to 3, slit
Ginger                           -   2'"piece, chopped
Red Chili Powder         -   2 tsp.
Coriander Powder         -   2 tsp.
Turmeric Powder          -    2 tsp.
Salt                               -     as required
Coconut Milk               -     ½ cup, semi- thick

For tempering:
Oil - 4 Tbsp.
Mustard Seeds -2 tsp.
Shallots - 4, chopped
Curry Leaves- 1 sprig
Method:

1. Coarsely grind the garlic, cinnamon, cloves, fennel seeds and peppercorns together.
2. Combine the chopped potatoes, onions, green chilies, ginger, red chili powder, coriander powder, turmeric powder, salt & 1 cup of water in a pressure cooker.

4.  Mix in the coconut milk and simmer for 3 to 4 minutes & switch off flame.
5. Prepare the tempering(optional step) by spluttering mustard seeds, shallots & curry leaves in hot oil.
6. Once the onions turn golden brown. Pour the tempering into the prepared curry, stir & serve with any Indian breads or appam.





Note:
* Tempering is an optional step.
* Adjust the quantity of water as required.

Ingredients:
Tomato, medium sized     -    2, chopped into small cubes
Onion, medium sized       -    1, chopped into small cubes
Coriander Leaves, finely chopped        -     4 Tbsp.
Chilli powder         -   ¼ tsp.
Lemon juice           -  3 Tbsp.
Salt  as required

Method:

Combine all the above ingredients and adjust the amount of chilli powder according to your taste & serve.

Yum


Adapted from Miette: Recipes from San Francisco's Most Charming Pastry Shop

Ingredients:
Walnut pieces  -    ¼ cup
 All-purpose flour - 1¾ cup
Salt       -   ¼ tsp.
Unsalted butter,cold,  -   1 cup, cubed
Sugar    -   ¾ cup
Egg yolk  -   1

Method:
1.Toast the  walnuts(turn them every few minutes)  for about 10 minutes &/until they smell fragrant and set aside to cool. 
2. Preheat oven to 180 C.
3. Finely ground the now cooled nuts in a food processor(use the pulse mode)Refer Notes.
4.Combine the ground nuts, flour, and salt in a  bowl & set aside until needed.


5. Beat the butter and sugar together on medium speed using an electric beater until light and fluffy(about 4 min.). Scrape down the sides of the bowl & beat in the egg yolk until combined.




6. Now add the dry ingredients(flour+nuts+salt) & using a spatula mix until just combined.
7. Refrigerate the dough if it's too soft(for about 30 min.). My dough was way too soft to handle so I rolled  the dough into a log as shown.



8. Place the dough onto a parchment paper & tightly wrap/roll the parchment over the dough.
To avoid any flat side slide the rolled dough into a cylindrical tube as shown & freeze for 30 mins or so. Unwrap it and slice the dough. Of course do these only if your dough is very soft. Else just roll it out with a thickness of ¼" and cut the dough into 1" squares.Transfer the squares to a baking sheet, keeping them about 2" apart. Bake for about 10-12 minutes, until lightly golden brown.



9. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely. Store in an air tight container.


Notes:

• Do not over grind the walnuts unless you want walnut butter!