What\\'s cooking? Don\\'t ask Amma.

(From Indian Express)

I take pleasure in introducing to all readers 'Our Chef for the Week'. She is a well-known personality who regularly stirs the nation with her unusual cooking skills. Ladies and Gentleman, introducing Ms Jayalalithaa.... JJ: Vanakam! It is my great pleasure to share with you some of our best recipes from the kitchen of Poes Garden. These are dishes that Madam Sasikala and I have devised after hours of deliberation and experimentation. Just follow my instructions and I can guarantee that even amateurs will have no trouble in turning out the perfect dish. Happy cooking! SPICY POTA-TO As mouth-watering as amma makes it! Ingredients: 5 tbsp oil, 5 ml mustard seeds, 5 ml coriander seed, 30 ml cumin seeds, 5 ml ajwain, 1 medium-sized Vaiko, shredded fine. Method: Heat the oil in a large assembly, throw in the mustard. When they splutter, add the masala made of a mix of coriander seeds, cumin seeds and ajwain, along with the necessary filing of FIR by the police against all members of the Marumalarchi Dravida Munnetra Kazhagam for supporting the LTTE under the Prevention of Terrorism Act or Pota. When the masala is nicely cooked, quickly throw in the shredded Vaiko (I would urge great urgency otherwise this dish could be ruined). Let the contents simmer in jail for at least 180 days, until the Vaiko is tender and melts in the mouth. Sprinkle finely chopped coriander and serve. QUICK POTA-TO SNACK Appetisers/ hunger-stoppers, call them what you will! Ingredients: (For the paste) 20-30 fresh mint leaves, 45 ml finely chopped fresh coriander leaves, 3-4 green chillies, 2.5 cm piece fresh ginger, peels, 5ml lemon juice, 10 ml water (we use Cauvery water), 1 S.Ramadoss, 1 ...