In a food processor, add all the spices along with the vinegar and blend the ingredients into a course paste. This can all be done a day ahead of time.
Add the mashed potatoes and some salt. When the mixture is hot and well combined, shape it into flat rounds. Shallow fry these until they are golden brown.
One remedy to try involves combining a teaspoon of sesame oil with a bit of garlic. Use an open flame to heat it up until it's a bit warm. Then, lie down with the hurting ear pointed. Put four drops of the solution in the ear and let it set for 10 minutes. This can help to relieve ear pain.
The Ghee that you purchase in Indian markets has a nutty - slightly rancid - flavour. Most sources on the subject put this down to the grass or feed the cows are fed in India. I have not been able to achieve the same flavour but the following recipe will not let you down. Once you make it, the Ghee will last for at least six months in the fridge.
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Method: Peel Carrot grate it and cook it in a pressure cooker. Cool it sometime and grind it. Then pour it in a pan and keep it slow flame. Add sugar till it dissolves. Now add Milkmaid, cardamom powder and fried cashew nuts and dry grapes. Once the payasam become thick switch of the flame and add badam essence. Mix it well, cool it and keep it in the refrigerator. After cooling serve it in glass. It is very healthy too. . . . .