Posts Tagged ‘Potato’

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Being mother is hard, fun, challenging and life changing. Each day you learn so many things from your child, from the circumstances, etc., you hardly get time to enjoy yourself by having your own personal time. When things are tough, you have to find alternate ways of keeping yourself busy and overcome unwanted / unpleasant situations. Luckily, there is food to the rescue. I eat or make food when I feel sad, overwhelmed, exhausted, happy, etc. Creating something new and healthy gives inner satisfaction to my soul. Sometimes they do not turn out as I wanted (and I get mad) but slowly I start analyzing positives and learn from mistakes.

Coming back to this post, it’s one of the most delicious dishes and can be made in a jiffy. This recipe makes good use of the leftover rice (brown or white) which otherwise might be sitting idle in refrigerator. I always like fresh ingredients hence using fresh corn in this recipe will make it taste even better. The patties can form base for many dishes like burgers, wraps, sandwiches, subs etc. I have used them in the form of a wrap and it becomes the wholesome dinner/lunch OR can be enjoyed as snacks with a hot cup of tea.  You can even add grilled shredded chicken or scrambled egg to make it more hearty and meaty. The combination is endless so get your creative mind rolling and try it on. It also works well with picky toddlers/kids who likes specific type of food.

Ingredients :-

For Corn Rice Patties/Cakes:-

Fresh boiled corn/Canned corn kernels 1 and 1/2 cup 
Oil 4 tablespoons
Onions, chopped 2 medium
Cilantro, finely chopped 2-3 tablespoon
White/Brown rice, boiled 1 and 1/2 cup
Potatoes, peeled and boiled 2 medium
Salt to taste
Green chillies, finely chopped 2
Crushed red chillies 1/2 teaspoon
Fresh bread crumbs 1 cup

For Wrap/Roti

Whole wheat flour 1 cup 
Oil 1 tablespoon
Salt a pinch

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Method :-

  • If you are using fresh corns take out the kernel and boil it until soft. Discard the extra water.
  • Heat 2 tablespoon oil in a nonstick pan. Add onions and saute it until onion turns light brown.
  • Add the corn kernels and saute for 2-3 minutes.
  • Take out the onion corn mixture in a bowl.
  • Add rice, mashed potatoes,salt, green chilies, crushed red chilies, cilantro leaves and mix well mashing the contents slightly.
  • Add the fresh breadcrumbs and mix well. Keep the mixture aside for 10-15 minutes.
  • Heat 2 tablespoon oil in another non stick pan. Divide the mixture into equal parts and make oval or round shape patties/cakes out of it.
  • Place the patties on the second pan and cook each side till both sides are equally golden.
  • Serve hot with any sauce, salsa or tomato ketchup. 
  • For oven spread the patties in a baking sheet and spray a little oil over them.Then cook them in a preheated oven of 350 degrees Celsius for 15 minutes.
  • If you want charred effect broil it both sides for 2 minutes each.

For wraps :-

  • Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
  • Divide the dough into four equal portions and roll out each portion into a round circle approx of 8 inch diameter using a little flour.
  • Heat a non-stick griddle and lightly cook the rotis/wraps on both the sides. Keep aside.

Assembling :-

  • Cut julienne of a medium onion.
  • Just before serving warm a roti on griddle.
  • Place the roti/wrap on a clean, dry surface and spread one teaspoon of green chutney, ketchup or any of your favorite sauce or salsa on the wrap/roti.
  •  Arrange 2 patties/cakes in a row in the center of the roti/wrap
  • Spread some onion julienne over the patties.
  • Roll the wrap tightly and serve it hot.

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Notes :-

  • Instead of rotis you can try this rolls with soft tacos.
  • You can even deep fry the patties/cakes.
  • Amount of chillies can be increased or decreased according to your taste. 
  • If you like the taste of mint leaves you can add some of it in patties.
  • Here I have used yogurt sauce for the rolls. If you want you can follow the recipe for yogurt sauce here Falafel – The Healthy Way
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Ah! It’s been such a long time, since my last post was published 7 months ago. I have been consistently inconsistent in publishing recipes in 2015 (its typical me). We traveled a lot in 2015 and it was very difficult to keep up with posting recipes(Again one lame excuse). Last year I striked-off one item from my bucket list of visiting Switzerland. It was my dream since I was 10. The mesmerizing beauty and yummy food (especially cheese and milk) made this trip very awesome. Now coming back to my post, this is a very easy-peasy recipe. Once you make the pesto its very easy to assemble the sandwich.  I personally like basic pesto a lot since you can make endless dishes out of it. I hope and wish to write more dishes this year :). For basil pesto you can find here https://love2experiment.wordpress.com/2015/05/28/baked-pesto-pasta-muffins/

Ingredients :-
For Sandwich :-

Basil Pesto
1/2 cup
Bread Slices
8
Tomato, cut in roundels
1 small
Onion, cut in rings
1 small
Zucchini, cut in roundels
1 small
Eggplant, cut in roundels
1 small
Mozzarella Cheese, Shredded
1/4 cup
Salt
to taste
Black Pepper Powder
to taste
Garlic Powder
1/4 teaspoon
Olive Oil
as required

For Roasted Baby Potatoes :-

Baby Potatoes 8-10
Cherry Tomatoes
4-5
Crushed black Peppercorns
1 teaspoon
Sea Salt
to taste
Olive oil
2 tablespoon
Basil Pesto
1/2 cup

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Method :-

For Sandwich :-

    • Marinate the zucchini and eggplant with salt, pepper, 1 teaspoon of olive oil and garlic powder.
    • Heat the grill pan and spread one teaspoon of oil uniformly.
    • Grill the zucchini and eggplant on both sides till they are 3/4th done.
    • Spread the pesto on each bread slices uniformly
    • Now arrange the grilled eggplant, zucchini, onion rings and tomato roundels uniformly on 4 bread slices.
    • Spread mozzarella cheese equally on the four bread slices
    • Cover it with rest of the four slices.
    • Spray oil on panini press/Sandwich maker and grill the sandwiched till well toasted and golden in color.
    • Enjoy it hot with ketchup.

For Roasted Baby Potatoes :-

    • Preheat oven at 350 degree Fahrenheit.
    • Marinate potatoes with sea salt, 1 teaspoon of olive oil, crushed peppercorns in a cake pan and mix well
    • Put the pan in preheated oven and bake for 40-45 minutes.
    • Remove the cake pan from oven.
    • Add the basil pesto and cherry tomatoes to it and bake it again for 5 minutes
    • Transfer the mixture into serving platter and serve immediately

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Note :-

  • You can add red chili flakes for roasted potatoes if you want to make it spicy.
  • You can use any grilled vegetables as you like.
  • You can even parboil the potatoes and then give it a quick stir fry before adding pesto.
  • You can use potato instead of baby potatoes. Take four of them and cut it into wedges.
  • You can use any pesto other than basil. It can be homemade or ready made. But I guarantee once you try it on your own you will never turn towards the ready made ones.

 

 

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I can’t believe it’s August already and my Lo will soon turn 1.5 years and keeping me super duper busy. All his toddler tantrums is so overwhelming and exhausting. I was thinking of posting this recipe a month back but just could not find time to write and post the recipe. I always keep looking for vegetarian recipes that are easy to make and yummy to give any meat lovers a delight. Kebabs is one of my favorite dish, especially Chicken Kebabs. My hubby is a vegetarian so keep exploring options and try to convert non vegetarian dish into a vegetarian dish by adding some twists. This ensures that even vegetarian people can equally enjoy food as compared to non vegetarian people especially Kebabs. The type of Kebab which I am writing down make my mouth water whenever I see, eat or even dream about it. The ‘melt-in-mouth’ texture due to Paneer (cottage cheese) and regular cheese and loads of nutrition from vegetables makes it extraordinary, yummy and in way healthy. You can either pan fry or deep fry this type of Kebab. You can make the mixture one or two days ahead of party / get together and fry it on the “D day”. Its definitely a crowd winner which was evident when I won 1st prize in cooking competition at hubby’s office. This recipe is adapted from my favorite chefs website Mr Sanjeev Kapoor.
Ingredients :-

Paneer , Indian Cottage Cheese
1/2 cup
Potato, Boiled and Mashed
1 large
Carrot, Boiled and mashed
1/4 cup
Spinach, Blanched and chopped
1/4 cup
Green Peas, Boiled and mashed
1/4 cup
Cauliflower, Steamed and mashed 1/4 cup
Mozzarella Cheese, Cubed 1/4 cup
Whole wheat bread crumbs 1/2 cup
Chat Masala Powder
1 1/2 tablespoon
Garam Masala Powder
1 teaspoon
Red Chilli Powder
1/2 teaspoon
Salt
to taste
Oil
for deep/shallow frying

Method :-

  • Mix all ingredients together except mozzarella cheese, oil and bread crumbs to form a firm dough.
  • If the dough is not firm add some bread crumbs into it.
  • Keep it in refrigerator for at least one hr.
  • Divide the dough in 12-14 equal portion.
  • Make a round ball out of each equal portion and stuff one cube of mozzarella cheese into it.
  • Flatten the dough into Pattie and roll it into wheat crumbs generously.
  • Heat a non stick pan and put oil in it.
  • Shallow fry the patties into the pan until both the sides get golden brown in color.
  • You can even deep fry the patties but before that test one of the patties. If it breaks add some more breadcrumbs into the dough.

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Notes :-

  • You can increase/decrease the heat of chilli powder and garam masala powder depending on your taste buds.
  • You can even use toasted oats in place of whole wheat breadcrumbs.
  • Keep in mind that vegetables should not be over boiled or over steamed. Too much moisture will leads in addition of too much bread crumbs and you will loose the real taste of kebabs.
  • You can also use Ricotta Cheese instead of Paneer.
  • You can even used crushed cornflakes in place of breadcrumbs to roll the patties. It taste yummier because of crunchy cornflakes.

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Diwali is here and every household in India is buzzed with activities like cleaning, making sweets (Mithais) and snacks (Namkeen). For me Diwali means thrill, joy, happiness, fun, bursting firecrackers, etc. As kids, we use to fight for ‘who gets the most firecrackers to burst’. Diwali usually lasts 15 days before and after actual day which means 1 month of fun and happiness. During Diwali, we use to help mom with cleaning the house & making sweets, purchase new clothes, etc. Oh those were the best days of my life. Coming back from memories, let me share Diwali delight with this healthy & yummy recipe. The Tikki is one of my favorite snacks which I can relish anytime. It can be eaten in various forms like chaat, or just with chutney. This will be a very easy and yummy dish to serve to guests this Diwali and will surely give new dimension to your party.

Ingredients :-

Crumbled Paneer/Cottage Cheese 1 cup
Corn kernels 1/2 cup
Potato, Boiled and mashed 1/2 cup
Onion, Finely chopped 1/4 cup
Chilli powder 1 teaspoon or as to taste
Garam Masala Powder
1 teaspoon
Amchur/Dried Mango Powder
1 teaspoon
Fresh Ginger, Grated
1 inch
Green Chillies, Finely chopped
4-5
Black Pepper Powder
1/4 teaspoon
Cilantro, chopped
1 teaspoon
Salt
to taste
Cornflour
1 tablespoon
Bread Crumbs
1/4 cup
Oil
For shallow frying

Method :-

  • Boil the corn kernels, pat dry and crush it. Keep aside to let it cool.
  • Heat two teaspoon of oil in a pan and add green chilies and onion to it. Sauté it till the onion turns translucent and pink.
  • Let it cool and then mix onion mixture,  paneer (cottage cheese), potatoes, boiled corn kernels, dry masalas(spices), ginger, salt, cilantro and corn flour. Mix it well.
  • Divide the mixture into small equal tennis ball sized portions, flatten it and lightly press in the shape of tikkis/fritters.
  • Roll the tikkis/fritters with bread crumbs and shallow fry in oil till they turn golden brown in color from all the sides.
  • Serve hot with green chutney or ketchup

Note :-

  • You can increase/decrease the quantity of chillies as you want.
  • You can even stuff the tikkis/fritters with mozzarella cube cheese.

Focaccia

Recently, I have started to experiment making dough and baking different kinds of bread. Generally recipes for making bread requires Electric Stand Mixer which is a big investment. The good news is that the dough can be made using hands which is comparable to the one created by a machine or food processor. Baking a bread needs lot of technique, practice and attention to small details. Focaccia is a flat oven baked Italian bread, not unlike a very thick crusted Pizza, which may be topped with herbs or other ingredients. You can also top it with vegetables, meat and/or cheese. Focaccia is one of the most popular and most ancient breads of Italy and is very easy to make. Its dough is similar in style and texture to that of pizza and consists of flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in an oven.

Ingredients

For Focaccia :-

Whole Wheat Flour
1 cup
All purpose flour
1 1/2 cup
Warm Water
1 cup
Milk, warm
1/4 cup
Dry Yeast
1 package
Salt
2 teaspoon
Olive Oil
1/2 cup plus 1 tablespoon
Onion, Thinly sliced
1 large
Tomato, cut into slices
1 medium
Mixed Italian Herbs
2 teaspoon
Sugar
1 1/2 teaspoon
Parmesan Cheese, Grated
1/3 cup

For Roasted Potatoes :-

Potatoes, Cut into cubes
1 1/2 cup
Olive Oil
2 tablespoon
Dried Sweet Basil Leaves
1/4 teaspoon
Dried Oregano Leaves
1/2 teaspoon
Dried Parsley Leaves
1/2 teaspoon
Lemon
1 tablespoon
Crushed Red Chilli Peppers
as per taste
Salt
as per taste
Garlic, crushed
1

Method :-

For Focaccia :-

  • In a small bowl, stir together yeast, milk, and sugar. Let rest until yeast dissolves and bubbles form on top, about 10 minutes.
  • Take a medium vessel and add flour, olive oil, salt, Italian herbs and yeast mixture into it and knead it so that mixture binds well.
  • Now take the semi kneaded dough into well floured surface and knead it until dough is smooth. It will take about 5- 10 minutes.
  • Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rest in a warm place until dough doubles in size, about 1 hour.
  • Preheat oven to 450 degree Fahrenheit.
  • Knock back the risen dough. Divide the dough into 2 equal portions. Sprinkle some flour and roll into round discs. Arrange them on a aluminum baking sheet placed in a baking tray and press with your finger tips to make small dents.
  •  Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
  • Place the sliced onions and tomatoes equally in both of the rolled discs.
  • Place the tray in the preheated oven and bake for fifteen to twenty minutes or till the breads gets cooked and turn light brown.
  • Eat them warm and fresh.

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For Italian Style Roasted Potatoes :-

  • In a medium bowl mix all the ingredients .
  • Add the potatoes to the bowl and mix it well so that all potatoes are covered.
  • Line a baking sheet with aluminum foil and spray it with oil.
  • Bake on 450 degree for approx 15-20 minutes or until the edges of potatoes are browned.

Note :-

  • In cold days I put the dough covered with wet cloth under the sun to get the yeast activated.
  • I have used peeled potatoes but it taste best with skin.
  • You can also sprinkle some Parmesan cheese on top of baked potatoes.

Focaccia and Roasted potato

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Sometimes, I feel lazy to cook a wholesome meal but still want something quick, easy & light to eat. In such situations, sandwiches rescues me as it fills up the tummy and is very easy to make. Sandwiches are scrumptious, healthy, requires less cooking effort, and wholesome food. There are various types of sandwiches made around the world. In this recipe, I have tried my hand on a different type of sandwich called as ‘open sandwich’.  Technically, sandwiches are closed or clubbed between two breads but lets try something else. Its an excellent recipe for breakfast or snacks which will probably be loved by different age groups, especially kids. This crispy sandwich can be relished hot with chutney or sauce. I have tried my hand on a healthy version of sandwich by using whole wheat bread and vegetables. I hope you’ll like it.

Ingredients :-

Whole Wheat Bread Slices
4
Potato, boiled and mashed
1 big
Mushroom, finely chopped
1/2 cup
Garlic paste
1 teaspoon
Ginger Paste
1 teaspoon
Salt
to taste
Cilantro
1 tablespoon
Carrot, finely chopped
1/2 cup
Green bell pepper, finely chopped
1/4 cup
Tomato, finely chopped
1/2 cup
Onion, finely chopped
1 medium
Sesame seeds
1 tablespoon
Black Pepper Powder
1/2 teaspoon
Lemon Juice
1 teaspoon
Dried Parsley Leaves
1 teaspoon
Red Chilli Powder
1/2 teaspoon
Olive Oil
1 teaspoon + 1 tablespoon

Method :-

  • Heat the oil in a pan and add onion to it. Saute the onion on medium flame till they turn translucent.
  • Add ginger, garlic paste and saute it for 2-3 minutes till the raw smell disappears.
  • Add the chopped mushroom, carrot, green bell peppers and saute it for 3-4 minutes till all vegetables are 3/4th done.
  • Add chopped tomatoes, parsley leaves, red chilli powder, black pepper powder,lemon juice,salt and mix it well.
  • Turn off the heat and let it cool. Divide this mixture into four equal portion.
  • Add salt, cilantro and black pepper powder into mashed potatoes and mix it well.
  • Apply butter to bread slices. Put 1 portion of the mixture into bread and spread it evenly.
  • On top of this mixture spread the mashed potatoes evenly and sprinkle generous amount of sesame seeds on top of it.
  • Repeat this for all bread slices.
  • Place each open sandwich slice on a non-stick tava (griddle) with the topping facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in color.
  • Turn over and cook till the other side turns golden brown in color.
  • Cut each bread sandwich into 2 equal portions diagonally and serve immediately with ketchup or chutney. Enjoy it hot!

sesame breadNote :-

  • You can also bake these sandwiches in a preheated oven for 4-5 minutes.
  • If you want you can add cheese on top of it. That will taste more delicious.
  • I have used whole wheat but you can try this with any type of bread.

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I love Italian food whenever the cravings for something cheesy sets in. Italian cuisine is one of the oldest in the world, which can be traced back to the 4th century BC. Italian cooking is wholesome and flavorful. The most essential part of Italian cooking is Olive oil. So never try to replace it with any other oil as the dish will loose its authenticity. For me Italian food never completes without flavor of garlic. Garlic works magic with this cuisine and its characteristic flavor adds dimension to just about any dish. Here is my own version of Italian style layered Pasta. This oregano-flavored, tangy, crunchy macaroni pasta uses minimum of cheese and tastes delightful. But cheese lovers can increase the amount of cheese as required.

Ingredients :-

Green Peas
2 cup
Mushrooms
20-25
Potatoes, cut into Roundels
2 large
Macaroni
1 cup
Butter
6 tablespoon
Ginger, Chopped
1 inch piece
Onion, Cut into Rings
1 medium
Sugar
To taste
Garlic, Finely chopped
10-12
Tomato Puree
3-4 tablespoon
Black Pepper Powder To taste
Dried Parsley leaves
1 teaspoon
Dried Oregano
1 teaspoon
Olive Oil
1 tablespoon
Salt
To taste
Parmesan Cheese
1/4 cup
Lime Juice
1 teaspoon

Method :-

  • Parboil the potatoes in plenty of salted water.
  • In other pan boil the macaroni as instructed till its al dente (firm but not hard).
  • Drain and set aside both potatoes and macaroni.
  • Blanch the green peas for three-four minutes. Separate the caps and stalks of mushrooms.
  • Heat two tablespoons butter in a pan, add ginger and onions rings and saute for two-three minutes.
  • Add peas, sugar, salt, a pinch of oregano and parsley leaves and cook for another two minutes.
  • Heat two tablespoons of butter in another pan and saute garlic for a minute.
  • Add mushroom caps and toss on a high heat for two minutes.
  • Add tomato puree, salt, pepper powder and continue to cook for two-three minutes more.
  • Heat the remaining butter in a third pan. Add a pinch of oregano and parsley leaves to it. Saute the parboiled potato slices along with salt for three-four minutes or until golden brown.
  • In the same pan add olive oil and add rest of the oregano and parsley leaves. Add the boiled macaroni and give it a good mix. Turn off the heat.
  • In a serving plate, pile up the peas, arrange macaroni and then mushrooms on top of it. Arrange the potato slices around the peas.
  • On top drizzle the lime juice and sprinkle Parmesan cheese. Serve hot.

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Note :-

  • If you are in mood of more creamy texture you can increase the amount of cheese.
  • Instead of  butter you can use olive oil.
  • You can use any kind of pasta you like.
  • You can add any type of cheese like Romano, Mozzarella etc.
  • If available use fresh Parsley leaves instead of dried one. Nothing can beat fresh produce.

Love for potatoes have always been a weak point of mine. Potatoes make me happy. They are a versatile food. They can be baked, fried, mashed, boiled, dehydrated, sauteed & pureed. They can be served cold or hot. Chaat is a word which always made my mouth water and combo of these two is so tempting. The word Khasta means flaky and crispy. And crispiness comes by deep frying the potato patties in oil. Here I have ignored the deep frying due to the amount of calories involved. This dish is jhatpat (fast)to make and chatpata (tangy) to taste.

Ingredients :-

Potatoes 4 boiled and mashed
Mint leaves a bunch
Cilantro leaves few chopped
Black salt/salt to taste
Chaat Masala 1-2 teaspoon
Roasted cumin powder 1/2 teaspoon
Cornflour 2 teaspoon
Lemon juice 1 teaspoon
Green chutney 1/2 cup
Sweet tamarind chutney 4-5 tablespoon
Nylon sev 1/2 cup
Oil 1/4 cup

Method:-

  • In a large vessel combine mashed potatoes, mint leaves, cilantro leaves, black salt, chaat masala and lemon juice.
  • Divide the mixture into equal balls, spread slightly, place 1 teaspoon of green chutney on the center. Fold the sides and flatten it. Similarly prepare the other balls.
  • Heat sufficient oil in a griddle or pan and shallow fry till golden brown. You can also deep fry the patties.
  • Place the fried potatoes in individual plates, drizzle tamarind chutney and leftover green chutney.
  • Sprinkle sev, roasted cumin powder and chaat masala on the top of it. Serve hot and enjoy it on rainy day.

Note:-

You can get green chutney and sweet tamarind chutney from any Indian or Asian store. You can also make the two chutneys in home. Recipes for these two chutneys will soon follow.