Tag Archives: potato

LOADED POTATO SKINS

We tried out this starter Italian Potato Dippers at one of our favourite restaurants Frankie and Benny’s. The American version of this usually has bacon in it, but I prefer the vegetarian version. Made it at home today and was quite pleased with the outcome. A great starter.

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This is what you’ll need

Medium sized potatoes: 6

Cream cheese: 4tbsp

Green chillies: 2 to 3 (finely chopped)

Cheese sauce: 3tbsp

Spring onion green: To garnish

Chilli flakes: To garnish (optional)

Olive oil: 1tbsp

Let’s get cooking

1. Prick the potatoes with a fork all over a few times. Coat with olive oil and bake in an oven at 180deg C for about 45 minutes to an hour (depending on the size of the potatoes)

2. Prepare the filling by mixing the cream cheese until it is smooth and soft.

3. Add the finely chopped green chillies. Mix well and keep aside.

4. You can top this mixture either with grated cheese or cheese sauce. I used cheese sauce. (Prepare the cheese sauce by melting 1tbsp butter. Add 1tbsp flour and mix to a smooth paste on a low flame. Add 1 cup of milk and mix making sure no lumps are formed. Stir until thick. turn off the flame and add the grated cheese to it. Mix well until it is smooth. Add salt and pepper as required and use as required)

5. Once the potatoes are done, remove from the oven and let them cool completely.

6. Cut them into half lengthwise and scoop out the centre pulpy portion, leaving about a cm of it all around. Do this with all the remaining potatoes. (The centre pulp can be kept aside for use in making parathas, mash or even cutlets.)

7. Bake the potato skins (skin facing up) in an oven at 200 deg C for another 5 to 7 minutes.

8. Remove and fill them with the cream cheese mixture. Top with cheese sauce or grated cheese and bake again for another 7 minutes.

9. Remove and serve hot garnished with spring onion greens.

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Approximate preparation and cooking time: 1 and a half hour.

Serves: 3 to 4

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ALOO AUR MATAR KI TIKKI (POTATO AND PEAS CUTLETS)

It is Easter break for the children and much as I would have liked to pamper their taste buds, the last few days I have been out of sorts. Was feeling slightly better today, but did not venture into making anything very elaborate. Todays lunch was Aloo aur Matar ki tikki.

This is what you’ll need

Potatoes: 4

Peas: 1/2 cup

Cornflour: 2tbsp

Bread slices: 3

Green chillies: 2

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Coriander leaves: Few

Chaat masala: 1tsp

Salt to taste.

Let’s get cooking

1. Boil the potatoes and peel them. Boil the peas and keep aside.

2. Chop the green chillies and coriander leaves finely.

3. Mix all the ingredients in a big bowl and mash well. Dampen the bread slices, before mixing.

4. Divide the mixture into small portions.

5. Flatten with the palm and shallow fry in hot oil.

6. Serve with chutney or ketchup.

Approximate preparation and cooking time: 30 minutes.

Serves: 4

* This tikki can be eaten with ragda or as a cutlet for vegetarian burgers.

ALOO DUM BIRYANI ( POTATO BIRYANI)

Potato is among the most versatile vegetables, and anything made with potato tastes good! Today I decided to make a biryani, sans the vegetables, using only potatoes.

This is what you’ll need

For the rice

Rice: 1cup

Cloves: 5

Cinnamon: 1″ piece

Cardamom: 3

Peppercorns: 5

Ghee: 1tbsp

Salt to taste

For the potato mixture

Potatoes: 2 (large)

Marinade:

Yoghurt: 1 cup

Green chillies: 4 (chopped)

Ginger garlic paste: 2tsp

Chilli powder: 1/2tsp

Turmeric powder: 1/2tsp

Biryani Masala: 2tsp

Dhania powder: 2tsp

Coriander leaves: 3tbsp (chopped)

Mint leaves: 1tbsp (chopped)

Salt to taste

To assemble the biryani

Onions: 2 (sliced and fried)

Saffron: Few strands (dissolved in 2tbsp warm milk)

Rose water: 1tbsp

Let’s get cooking

1. Peel and cut the potatoes into one and a half inch cubes.

2. Prepare the marinade by first whisking the yoghurt.

3. Add all of the ingredients mentioned under marinade and mix well. Keep asie for 15 20 minutes.

4. In the meantime prepare the rice.

5. Wash and drain the rice. Heat ghee in a pan and add the whole spices.

6. Add the rice, salt and fry for a minute. Add two glasses of water and cook the rice until done.

7. Spread on a plate to cool.

8. In the same pan, add the marinated potato mixture and fry for 3-4 minutes.

9. Add 1 to 1 1/2 glasses of water and let the potatoes cook.

10. When potatoes are done, add the rice and toss gently.

11. Add the fried onions, saffron milk, rose water and cover the pan.

12. Cook on a low flame for another 5 -7 minutes.

13. Serve hot with gravy or a raita of your choice.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

 

QUICK POTATO STIR FRY

This is what you’ll need

Potatoes: 3 (medium sized)

Mustard seeds: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/2tsp

Coriander leaves: 2tsp for garnish

Salt to taste

Oil

Let’s get cooking

1. Wash and peel the potatoes.

2. Cut into half inch cubes and soak in water, so that they don’t discolour.

3. Drain the water, add salt and chilli powder to the chopped potatoes and keep aside.

4. Heat oil in a pan and season with mustard seeds.

5. Add the turmeric powder and hing.

6. Put the marinated potatoes and stir fry for 2-3 minutes. Sprinkle a little water, cover and cook on a low flame until done.

7. Check the salt, garnish with coriander leaves and serve hot with puris or phulkas.

Approximate preparation and cooking time: 30 minutes.

Serves:  3-4

ALOO MATAR (POTATO PEAS CURRY)

This is what you’ll need

Potatoes: 3

Peas: 1 cup

Onion: 1

Ginger garlic paste: 1/2tsp

Tomatoes: 2

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Cumin seeds: 1tsp

Dhania jeera (coriander cumin) powder: 1tsp

Garam masala: 1tsp

Coriander leaves: To garnish

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Cook the potatoes. Peel and cut into 2 inch cubes.

2. Chop the onions, tomatoes and coriander leaves finely.

3. Heat oil in a pan and season with the cumin seeds.

4. Add the onions and saute until transparent.

5. Add the ginger garlic paste and fry for a minute.

6. Add the dry powders and the chopped tomatoes. Cook until the tomatoes are pulpy.

7. Add the peas and half a glass of water. Cover and cook until peas are done.

8. Lastly add the chopped potatoes and salt. Boil well on low heat for 5 minutes.

9. Garnish with chopped coriander leaves and serve hot with phulkas.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

CAULIFLOWER AND POTATO RASSA (CAULIFLOWER AND POTATO IN COCONUT GRAVY)

BatatyacHa (potato) Rassa, a curry always made by my next door neighbour where we grew up in Bombay. A common preparartion among maharashtrians, where they use Goda masala, a different kind of garam masala.

I did not have Goda Masala, so made this curry using Garam Masala and thought adding cauliflower to the curry would enhance the taste too.

 

This is what you’ll need

Potatoes: 2

Cauliflower: 1 cup

Onions: 1

Tomato: 1

Mustard seeds: 1tsp

Cumin seeds: ½tsp

Chilli powder: 1-2tsp

Turmeric powder: ½tsp

Coriander powder: 1tsp

Garlic: 2 cloves

Coconut: 3tbsp

Garam masala: ½tsp

Coriander leaves: To garnish

Salt to taste

Oil

Let’s get cooking

1. Grind the coconut with the garlic flakes and keep aside.

2. Boil the potatoes. Peel and cut into cubes. Chop the onions and tomatoes. Cut the cauliflower into small florets and keep aside.

3. Heat the oil in a pan and add the mustard seeds and the cumin seeds.

4. Add the onions and sauté for a few minutes.

5. Mix in the powdered masalas and tomatoes. Cook till done.

6. Add the cauliflower and salt along with the ground coconut mixture and boil.

7. Add garam masala, potatoes and boil again.

8. Garnish with coriander leaves and serve hot with rice.

Dietician’s Note

Potatoes have become almost like the staple food in many parts of the world. However, most people people eat potatoes in the greasy french fries form and that can cause fattening and lead to several health hazards.

Without the addition of butter, cheese, potatoes are a low-fat, low-calorie and high-fiber food. Also a great source of Vitamin C which is an important antioxidant and repairs wear and tear of tissues, and minerals like potassium and iron.

Potatoes are packed with carbohydrates and also contain small amounts of protein. This serves as an excellent diet for those who want to gain weight.

On the other hand being high in carbohydrates, it causes increase in blood glucose levels, hence not adviced by people with Diabetes.

Coconut in this recipe, hence needs to be avoided by people on weight reduction diets.

Cauliflower is a good source of Vitamins, especially Vitamin C and a good antioxidant too.

CHEESY CORN SPINACH IN POTATO BASKETS

This is what you’ll need

Potatoes: 3

Sweetcorn: 200gms

Spinach puree: 2tbsp

Onion: 1

Green chillies: 2

Cheese: 3tbsp

Cream: 2tbsp

Pepper: 1tsp

Butter: 2tsp

Oil for frying

Herbs: As required (optional)

Salt to taste

Let’s get cooking

1. Wash the potatoes thoroughly and pressure cook until done. ( not over cooked) When cool cut into half lengthwise and scoop out the centre.

2. Chop the onions and green chillies.

3. Heat the oil in a frying pan and fry the potato shells until slightly crisp.

4. Drain on a kitchen towel and keep aside.

5. For the filling, melt the butter in a pan and saute the onions.

6. When transparent add the green chillies, corn, cream salt and pepper. Mix well and bring to a boil. Add herbs if you are using them.

7. Take half of the corn mixture and keep aside.

8. To the rest of it add the spinach puree and mix well.

9. Now use these fillings in the potato shells, add around 2-3 tbsp each of the filling.

10. Sprinkle grated cheese on top and bake at 180 degrees C for around 20 minutes or until the cheese melts.

11. Serve hot as a snack or a meal with garlic bread.

Approximate preparation and cooking time 45 minutes.

POTATO CHEESE MELTS

 

This is what you’ll need

Potatoes: 5

Paneer (cottage cheese): 5tbsp

Cheese: 2tbsp

Amchur (dry mango powder): 1/2tsp

Chilli powder: 1/2tsp

Cornflour: 2tbsp

Salt

Let’s get cooking

1. Boil, peel and mash the potatoes.

2. Add the cornflour, salt, amchur and chilli powder.

3. Mix 4tbsp of paneer along 2tbsp of grated cheese. Add some salt.

4. Fill this cheese mixture into the flattened potato cutlets.

5. Shape into balls and deep fry until golden brown.

6. Serve with ketchup or chutney.

Approximate preparation and cooking time: 30 minutes.

* For extra spice, chop one or 2 green chillies and add it to the potato mixture.

Dietician’s Note

To be avoided by those on weight reductions diets, cardiovascular diseases and diabetes.

 

BATATA VADA (POTATO DUMPLINGS)

This is what you’ll need

Potatoes: 500gms

Onions: 2

Ginger: 1/2″ piece

Garlic: 2 flakes

Green chillies: 3

Turmeric powder: 1/2tsp

Mustard seeds: 1/2tsp

Curry leaves: Few

Coriander leaves: Few

Salt to taste

Oil for frying

For the batter

Gram flour: 1 cup

Lemon juice: 1tsp

Chilli powder: 1/2tsp

Salt to taste

Water as required

Let’s get cooking

1. Boil, and peel the potatoes.

2. Grind the ginger, garlic and green chillies.

3. Chop the onions and coriander leaves.

4. Heat some oil in a pan and season with the mustard seeds and curry leaves.

5. Saute the onions until transparent. Add the turmeric powder and fry for a few minutes.

6. Add the ground paste, along with the potatoes, salt and chopped coriander leaves. Mix well.

7. Remove from flame. Make small round portions and keep ready.

8. Make a thick batter with the gram flour adding water as required along with the chilli powder, lemon juice and salt.

9. Dip the potato balls into the gramflour mixture and deep fry in hot oil.

10. Serve on its own with chutney or inbetwwen bread typically called Vada Pav

Approximate preparation and cooking time: 45 minutes

 

 

POTATO DOSA (POTATO PANCAKE)

This is what you’ll need

Wheat flour: 3/4 cup

Rice: 1/4 cup

Boiled  potato: 1

Green chillies: 2

Dahi (yogurt): 1cup

Coriander leaves: Few

Salt to taste

Oil

Let’s get cooking

1. Grate the potato.

2. Finely chop the green chillies and coriander leaves.

3. Whisk the dahi.

4. Mix all the ingredients together along with salt and add approx 2-3 glasses of water to get dosa batter consistency.

5. Make dosas, spreading a ladleful of the batter on a hot tava and brown well on both sides.

6. Serve with chutney or pickle.

Approximate preparation and cooking time: 20 minutes

Dietician’s Note

Potatoes are nutrient dense and rich in vitamins and minerals.

They are rich in fibre which helps in lowering cholesterol and also slows down the digestion. This keeps you full for longer.

Wheat flour is a good sourse of protein, vitamins and minerals, along with it being rich in fibre.

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