If you are a raw foodist or if you are simply staying away from spuds, try this delicious faux mashed potato recipe. You may just find it a suitable replacement!
In a dry frying pan, add all the seeds, peppercorns and cinnamon stick and fry over medium heat until the spices begin to smoke. Be sure to toss them around a bit so that they toast evenly. Remove to a spice grinder or pestle and mortar and grind to a fine powders.
To infuse the herbs, add them to the butter at the start or at any point in the process that results in them being dissolved into the ghee. I have experimented with adding herbs at different stages and I found the infusion strength to be best when added right after the butter has melted (just beginning to bubble).
Paint a bit more Ghee over the top surface and allow to fry for about a minute. Turn the paratha over and paint the other side. The actual cooking process of each paratha only takes a couple of minutes. You will need to turn each paratha over a couple of times during cooking - adding a little more Ghee each time you do.
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Add Salt, Cinnamon, Cardamom, Cloves and Rose Water to the more info here boiling Water, stir in well, add the Rice and cook till the entire Water is absorbed in the Rice.
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. . . . .