Aloo Patakha ~ Spicy Potatoes

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It was only a few days back that we were welcoming the new year and now the first month of the new year is already gone. I hope all of you are still sticking to your new year resolutions and implementing all the new plans you had in mind.

I had been trying to eat healthy as much as possible and I hope to continue the trend. When I talk of eating healthy, the first blog that comes to my mind is this. It is an amazing space with a variety of recipes and there is not a single deep fried dish. I have bookmarked and have tried a number of dishes from her space and they turned out every bit delicious! The recipe of today's post comes from there too.

Potatoes are very versatile and I make something of it very often. The day I spotted the very small variety of baby potatoes in the supermarket, I knew instantly what I had to make of them. This dish is versatile too and you can have it as a chat all by itself or as a curry with chapattis. There was a time when I didn't use garlic in my cooking because, I found the smell too overpowering and it was only slowly with time I began to appreciate the flavour it added to dishes. Still, I use it in moderation so that my dishes would have a very subtle garlic flavour. But, this one is an exception. Although I have used less garlic than stated in the original recipe, it has a predominant garlic flavour, which I actually LIKED in this dish. I have made only a few tiny changes to the original recipe, I grilled the boiled potatoes instead of baking them and I reduced the garlic and chilli to my taste and increased the tamarind. Thank you Rachana for this amazing versatile recipe.

Recipe Source: Veggi Fare

Serves 2

Ingredients 

400 grams baby potatoes, boiled and peeled

4 tbsp - sunflower oil + to grease the baking tray
1/4 tsp cumin seeds
2 bay leaves
2 tbsp - coriander powder  

3-4tbsp - tamarind pulp
salt  to taste

To be coarsely ground together:

 
4 cloves of garlic, peeled and chopped  

4 pieces - whole red chillies
2-3 inches of ginger
1 tbsp - cumin seeds 

little water to help in grinding

Lemon juice and loads of finely chopped coriander leaves to garnish

Click here for the printable version

Process

1. Preheat the oven to 200 degrees C on grill mode. Grease the baking tray with a little oil. Place the potatoes and mix lightly so that the oil coats the potatoes. 
2. Place the tray in the upper rack of preheated oven and grill until slightly golden. It took 15 minutes in mine and I tossed them around once in between so that they were grilled uniformly.
3. Heat oil in a pan, add the cumin seeds, bay leaves and the coarsely ground paste.
4. Saute the paste on a medium heat for a couple of minutes. Add the coriander powder and salt and cook for another 6-7 minutes on low heat, stirring occasionally. 
5. Add the baked potatoes. Mix lightly, cover the bowl and let it cook for 10 mins, stirring occasionally. 
6. Add the tamarind pulp. cover and let cook for another couple of minutes. 
7. Remove from the heat, but leave the pan covered. To enhance the taste and the flavours, prepare a few hours in advance.
8. Serve at room temperature, after garnishing with the lemon juice and coriander leaves.

Linking it to Spice Your Food and Health With Spices- Cumin seeds by Tomato Blues. It is an event started by Anu, New Year, New Dish by Nupur , This Month Potato Mania by Siri and to my Event Healthy & Hearty.

Thank you for stopping by! Cheers!

Pav Bhaaji

While going through my drafts today, I found that I had not yet posted some of the recipes which I intended to post during my India visit. In an attempt to use the vegetables in my pantry prior to my India visit, I was making something or the other every day. Finally, one of those recipes is seeing the light of the day!

If you have a number of vegetables lying around what could be better than making this famous street food -Pav Bhaaji. It is very popular dish in my house and I make it quite often. I prefer having this bhaaji at home as most of the time the bhaaji served in restaurants in laced with too much oil. You can use store bought buns or these home made buns will go very well too.

Pav Bhaaji is one of the most popular fast food served through out India right from the roadside vendor to the most upscale restaurants. The dish originally hails from the state of Maharashtra, India. It is basically a mixed vegetable potato curry served with pav buns, chopped onions and a lemon wedge.

Serves 4:

4 large potatoes.
1 carrot
1 cup cauliflower florets
1 onion finely chopped.
½ capsicum finely chopped.
½ cup of green peas.
3 tomatoes chopped
1 tsp red chilli powder
3-4 tsp pav bhaaji masala
1 tsp garam masala
2 green chilies chopped finely.
1/4 chopped coriander leaves.
Chopped coriander leaves for garnishing.
½ tsp grated ginger.
2 cloves garlic chopped
Salt to taste.
Water as required
1 lemon
2-3 tbsp oil
2 tbsp butter.

Procedure:

1. Boil the potatoes. Once they are cool enough peel the skin off and mash them into a smooth mixture. Set aside
2. Pressure cook carrot and cauliflower till one whistle. When cool enough churn it in the mixer (not into a smooth paste but somewhat chunky).
3. Heat a frying pan. Add oil. When heated add the chopped chilies, chopped garlic and grated ginger. Stir for a few seconds. Then add the chopped onions. Sautee for 2-3 mins till the onion is slightly golden.
4. Now add the chopped tomatoes and cook till it melts into a liquidy form. Then add the chopped capsicum.
5. Then add the spices, salt and pav bhaaji masala and heat well for 5-7 mins. Keep stirring continuously to prevent it from over burning. The spices on being roasted will give out a nice aroma.
6.Add the cauliflower and carrot mixture, peas and mix well. Heat for 2 minutes. Add mashed potato paste and mix thoroughly. Add water to give it the desired consistency. Heat for 5 mins.

7. Squeeze out juice of one lemon and add to the bhaaji. Add the chopped coriander leaves and stir it nicely. Heat for a few more minutes. Transfer in a serving bowl. Garnish it with chopped coriander leaves and butter.

Pav:

16 buns.
Butter.

Procedure:

1. Heat a tava. Spread butter on the plain side of buns and heat them on the heated tava.
2. Serve the bhaaji hot with warm pav along with finely chopped onions and a wedge of lemon.

Enjoy! Thank you for stopping by! Cheers!

Creamy Veggie Filling In Potato Bowls ~ For Blog Hop Wednesdays ~ From UK Rasoi!

The second edition of Blog Hop Wednesdays is here. This week I am paired with Nupur of UK Rasoi. To give you an insight into how this event works - every alternate wednesdays, bloggers participating in this event are paired with a partner and each of them has to chose a recipe from their partner's blog, prepare it and blog about it. To know more about it and participate check this.

Nupur has a good collection of scrumptitous recipes on her blog and it was a hard choice for me. But finally I decided on her Twice Baked Herby Potatoes. Using this recipe as an inspiration, I created Creamy Veggie Filling In Potato Bowls using the ingredients I had at hand. As, I was preparing them as appetizers, I just used half of the measures as given in the original recipe.

Ingredients:


2 baking potatoes.
2 tbsp butter
11/2 tbsp AP Flour.
1/2 tsp ground white pepper.
 salt to taste.
1 tbsp sugar
1/3 cup or little more warm milk.
2-3 tbsp cream, optional.
2-3 tbsp chopped green pepper.
2-3 tbsp sweet corn.
3 tbsp shredded mozarella.
1/2 tsp mixed herbs.

Process:


1. Microwave the potatoes for 6-8 minutes. Read the instruction given on the packet for cooking them in microwave.
2. Let it cool down. Once cooled, cut them in half and scoop out as much flesh as possible without distorting the shape. Keep the scooped potatoes aside.
3. Heat the butter in a pan and add the chopped pepper and thawed sweet corn and cook it for a minute. Then add the AP flour.
4. Cook it for a couple of minutes stirring, till the raw smell goes away. Add salt, pepper, herbs and sugar and stir. Add the warm milk, stirring all the time. Make sure there are no lumps. Add 3 tbsp of the scooped potatoes. Cook for another 2 minutes and turn off the heat.
5. Line a baking tray with parchment paper. Keep the potatoes with the scooped side up. Fill them with the prepared filling and sprinkle the shredded cheese.
6. Bake in a preheated oven at 175 C for 15-18 minutes till they are golden brown.
7. Enjoy them as they are or add a dash of tomato sauce. Serve them fresh from oven.

Check out other Blog Hop Wednesday Bloggers and what they are up with for Blog Hop Wednesday

Thanks for stopping by! Cheers!