Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Wednesday, May 14, 2014
Crusty Herb Potato Wedges
Simple and delicious. The key is tossing the spices with the potatoes and oil in a bowl and then on to the pan. The silicon mat we are baking on is a very nice thing to have in your kitchen. These are baked for 15 min at 425 degree F. and then turned over and cooked for another 15 min., or until nice and crusty.
Ingredients:
2 Russet Potatoes
1 Tbl Dried Herb Blend, Like Herb De Provance
Olive Oil
Paprika
Salt and Pepper
Wednesday, April 30, 2014
Potato Feanugreek Curry Aloo Methi
1. 2 cup potatoes (half boiled peeled and cubed)
2. 1/2 cup fenugreek leaves dry (fresh 1cup)
3. 2 tablespoon oil
4. 1/4 cup onion paste
5. 1/3 cup tomato puree
6. 1/2 teaspoon garam masala powder
7. 1 teaspoon green chilies paste
8. 1 teaspoon coriander powder
9. 1 teaspoon or taste red chili powder
10. 1/4 teaspoon turmeric powder
11. Salt to taste
Method:
1. Wash fenugreek leaves well and chop.(if you are use fresh leaves).
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10- 15 minutes.(If you are using fresh leaves that time you need this process but if you use dry leaves that time u direct add in potatoes.)
3. Heat oil in a medium pan.
4. Add onions, green chili paste, mix well and cook until onions are light pinkies brown.
5. Add tomato puree and salt, cook for 2 minutes than add potatoes stir well, cook for 3 minutes.
6. Squeeze out all the water from the fenugreek leaves and add it to the potatoes. Mix well.
7. Add coriander, chili and turmeric powder. Mix well, cover it and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and mix well, cover and let it sit for 5-10 minutes before serving.Serve with roti, paratha or naan.
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Friday, April 25, 2014
Instant Mashed Potato Pancakes – Made from the Other Kind of Leftovers
I loved seeing mashed potatoes at the dinner table growing up, not only because I loved mashed potatoes, but also because it meant my mother would be using the leftovers to make fried mashed potato pancakes.These were nothing more than cold mashed potatoes, shaped into patties, and browned in butter. I loved them, and use that same trick to this day. The potato pancakes you see here were born from another kind of leftover potatoes…the end of a box of instant potato buds.
Id used them while testing the crispy onion rings recipe, but didnt want to keep such an unsightly container in my pantry (you never know when some other celebrity food blogger is going to drop in to borrow a cup of foie gras), I decided to see what would happen if I used it, uncooked, in a potato pancake mixture. What happened were four crispy, buttery, perfectly decent potato pancakes!
One advantage this version has over the freshly mashed one is those contain milk and butter, which makes it much harder to hold together when fried. Im not saying you should just switch to instant, but I felt like I had to find some shred of a culinary advantage.Logistically, this would be perfect for backcountry camping, or your friendly neighborhood college dormitory for obvious reasons, not the least of which is its cheapness and shelf stability (and by "shelf," I mean an old milk crate, turned on its side).
So, if you have some instant potatoes in the pantry, maybe consider giving this a try. Otherwise, remember this the next time you do find yourself in a similar situation. I mean, who would go out and buy a box just to specifically make a batch of these crispy, crusty, delicious patties? Enjoy!
Ingredients:
1 cup cold water
1/2 teaspoon salt
1 egg, beaten
3/4 cup Betty Crocker Potato Buds (probably will work with any similar brand)
fresh chives
freshly ground black pepper
cayenne to taste
1 tablespoon vegetable oil
1 tablespoon butter
Tuesday, April 22, 2014
Crunchy Potato raita
Crunchy Potato raita
Ingredinets
- Boiled potatoes 2
- Yogurt 250gm
- Onion 1
- Finely chopped tomato 1
- Green chilies 2
- Crushed red chili 1 tsp
- Garlic 1 tsp
- Cumin seeds 1 tsp
- Salt ½ tsp
- Coriander leaves 2 tbsp
- Oil 3 tbsp
Method:
- Heat 3 tbsp oil and fry 1 tsp garlic.When aroma is given off, add 1 tsp crushed red chili, ½ tsp salt, 1 tsp cumin seeds, 1 chopped onion, 2 chopped green chilies, 2 finely masged boiled potatoes, 1 finely chopped tomato and 2 tbsp coriander leaves. Fry for 1 minute and then turn the flame off.
- Add 250 gm yogurt after beating it well.Mix well. Delicious potato raita is ready to serve.
Sunday, April 13, 2014
Perfect Mashed Potatoes – Breaking the Cycle of Generational Potato Dysfunction
Well, I just posted a meatloaf clip so I thought I would re-post this mashed potato demo. Every day, all across the country, people sit down to plates of lumpy, watery, sticky, gluey, pasty mashed potatoes. This demo will hopefully show you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.It’s not hard, but it does require breaking some bad, old habits you may have. Making mashed potatoes is one of those comfort foods that you probably learned from your mother. If she used waxy red potatoes, then that’s what you use. If she mixed them for 20 minutes and ended up with something resembling wallpaper paste, then that’s what you do. Well, it’s time to face a harsh reality…your mom may not have known what the hell she was doing. There, I said it. Now, if you mom’s mashers came out great and she taught you well, fantastic! But if you do suffer from this generational potato dysfunction, then watch and learn. As they say, it’s never too late to have a happy childhood (mashed potato-wise at least).
I suggest NOT using a non-stick pot for these, as I will be using a metal wire-style potato masher.
Ingredients:
Serves 4
3 large Russet potatoes
1/2 stick butter
1/2 cup milk
salt and pepper to taste
Monday, March 31, 2014
Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad
“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.
Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!
Ingredients for 6 portions
2 tbsp olive oil, more as needed
2 lbs new yellow or red potatoes
1 lb trimmed wild mushrooms
2 oz pancetta
salt and pepper to taste
3 tbsp sherry vinegar
2 tbsp tarragon
2 garlic cloves, finely minced
Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.
Sunday, March 23, 2014
Potato stuffed paniyaram ponganalu
Ponganalu are like baked cup cakes, but they are crispy out side and spongy inside. It is the yummy recipe is made with left over dosa batter. It is very simple and easy to prepare snack. kids will love it. To make this recipe you will need a mould/ special skillet. Addition of potato curry in the middle makes them more favorite for kids. They really taste awesome.
Ingredients:
Dosa batter- 2cups
salt to taste
Cumin seeds -1/4ts
Water if required for mixing
Baking powder-1/4tbsp(optional)
For stuffing:
Potato 2 large boiled
Green chili paste 3/4 tbsp
1/2 Onion finely grind
Coriander powder 1/2tbsp
Cumin powder 1/4 tbsp
Turmeric pinch( optional)
Salt to taste
Cilantro/ coriander chopped 2 tbsp
Method:
For stuffing:
Grate the potato with a large pore grater. You can mash it as well but while mashing we get some clumps. Grating will yield more smooth stuffing. Now heat 2 tbsp of oil in a skillet and add grinded onion, ginger garlic paste and keep sauteing till the raw flavor of onion goes away. Then add turmeric, cumin powder, salt and coriander powder and mix well. While all the ingredients are finely done, add potato and cilantro, mix well and turn off the stove.
For making Ponganalu/Paniyaram
Mix dosa batter, cumin seeds, salt, baling powder and water together. Heat the special skillet designed for making paniyaram (Available in Indian grocery stores) and add 2drops of oil in each mould and pour batter into mould up to 1/2 and take small amount of potato stuffing in to hand and shape it in to a sphere(size of a big marble), add this stuffing to the center of the batter and cover it with another spoon full of batter. Repeat the process for all other paniyarams and close the lid. When bottom turns brown, turn the other side and close the lid, when the other side is well cooked remove them and serve with chutney you wish. I prefer ground nut chutney/coconut chutney.
Hope you like my recipe
Ingredients:
Dosa batter- 2cups
salt to taste
Cumin seeds -1/4ts
Water if required for mixing
Baking powder-1/4tbsp(optional)
For stuffing:
Potato 2 large boiled
Green chili paste 3/4 tbsp
1/2 Onion finely grind
Coriander powder 1/2tbsp
Cumin powder 1/4 tbsp
Turmeric pinch( optional)
Salt to taste
Cilantro/ coriander chopped 2 tbsp
Method:
For stuffing:
Grate the potato with a large pore grater. You can mash it as well but while mashing we get some clumps. Grating will yield more smooth stuffing. Now heat 2 tbsp of oil in a skillet and add grinded onion, ginger garlic paste and keep sauteing till the raw flavor of onion goes away. Then add turmeric, cumin powder, salt and coriander powder and mix well. While all the ingredients are finely done, add potato and cilantro, mix well and turn off the stove.
For making Ponganalu/Paniyaram
Mix dosa batter, cumin seeds, salt, baling powder and water together. Heat the special skillet designed for making paniyaram (Available in Indian grocery stores) and add 2drops of oil in each mould and pour batter into mould up to 1/2 and take small amount of potato stuffing in to hand and shape it in to a sphere(size of a big marble), add this stuffing to the center of the batter and cover it with another spoon full of batter. Repeat the process for all other paniyarams and close the lid. When bottom turns brown, turn the other side and close the lid, when the other side is well cooked remove them and serve with chutney you wish. I prefer ground nut chutney/coconut chutney.
Hope you like my recipe
Friday, February 28, 2014
POTATO WEDGES
POTATO WEDGES
INGREDIENTS
- Potatoes cut into wedges-4-5
- Gram flour (maida)-1/2 cup
- Oregano-1/2 teaspoon
- Chilli flakes-1/4 teaspoon
- Salt to taste
- Oil for deep frying
- Boiling hot water
- In the boiling hot water, add the wedges & cover the vessel.
- Boil the potatoes till they are 3/4th cooked.
- Take them out & dry them on a kitchen towel.
- Next, take the gram flour & add oregano, salt & red chilli flakes & mix them properly.
- Coat the dried wedges with the gram flour mixture.
- Deep fry the coated wedges till they turn golden.
- Potato wedges are ready to serve.
Thursday, January 9, 2014
Healthy recipe with potato
There are many recipe-s, can healthy foods that taste good and are good for you. The truth is, you will not eat healthy food continuously if you have enjoyed your greasy foods to the last drop of fat. Children have to eat properly start as well, and there are big s is recipe for children that help keep you strong and healthy.
You must take the time by researching what good food are available out there for the whole family. To start off with you love the healthy foods are either or dislike it. All what you have to do it, give it a chance. Perhaps your healthy meal will one day your favorite dish. The following recipe was tried by a few people and admitted that you loved your greasy foods but found that this dish was very delicious.The recipe is very simple to understand and it will not take long to vorzubereiten.Lassen us consider: potatoes with caramelized onions
Ingredients
What you need is:
1 X pounds potatoes
2 x medium onions
2 Tablespoons fresh parsley chopped
1 tablespoon olive oil (extra virgin)
Mix salt, pepper
Method
(1) The potatoes peeled and cut into quarters.After the peeling you cook the potatoes in water with salt, are done for 20 minutes or until the potatoes.
(2) Next to peel the onions and then cut you in half and slice them thinly.Then the olive oil in a pan on the stove to be heated is high resources.The bulbs need to fry the onions werden.Weiterhin transparent fried, until you become caramelised.This takes 20 to 30 minutes.Keep in mind that the bulbs must be stirred constantly, so that you do not burn.
(3) After the potatoes have cooked, drop you off and put in a large bowl geben.Nachdem who hack the caramelized onion and add to the potatoes done have. Add the chopped parsley, salt and pepper and pulp-everything with a Potato Masher.Platzieren you aside the dish and leave to cool.
Potatoes with caramelized onions can do great side dish with grilled fish or stirring braten.Es is on its own, if you choose to have that only plate will füllen.Dort no leftovers, but if it, simply save it in the fridge for the next day and have it cold or heated bis.Je after what you prefer, it is always great taste.
Try this with the family, but only tell you what it is if you eat haben.Dieses ends Court the taste buds will not disappoint, but leave after more betteln.Wie noticed potatoes with caramelized onions wont take a long time to prepare and certainly not take it a long time to eat.
Joseph then operates a recipe website to more GREAT recipes get for free on our Web site today on free prescription online
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