Archive for the ‘Potato’ Category

Malai Kofta

This rich, creamy dish is one of our favorites, with the fried (of course) koftas. The sauce is usually thickened with ground cashews and finished with a drizzle of heavy cream. Vegetarian koftas are deliciously spiced and made with a mashed mixture of potatoes, peas and raw onion, made into small balls or ovals and deep fried. What’s not to love??? But someone had a smart idea….. instead of deep frying the kofta, she used her paniyaram pan. Brilliant! This is probably the best recipe for malai kofta I have tried.  Please see the recipe at red chillies blog. The main thing I changed was I do not grind the masala with milk, I use water. And then added cream at the end.

I was planning to make this for valentines day, even though I do not celebrate much, especially the commercial aspect of it! But I did want to make some treats (typical foodie isnt it?!). However, due to unforseen circumstances this was made today. The malai, though, had a mind of its own….

Do you see what I see?

A Heart!

The drizzled cream formed a heart shape. It was totally unintentional. Ahhhh. Want to know what is even more romantic? I had help! Doesn’t it feel nice to gather with loved ones in the kitchen and  put together a meal?

The yummy koftas!

 

So even though I’m a party pooper, kill-joy, scrooge mcduck…. I gotta say it (belated)

Happy Valentines Day!

Sending this to Aipi’s Bookmarked Recipes and Hearth and Soul, and Maggie’s DHHD,  with love.

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Methi Aloo Sabji(potatoes with fenugreek leaves)

Winter is a great season for greens and when JF saw some vibrant fresh methi (fenugreek) leaves at the grocery, he couldn’t resist buying some. Then I have to decide what to cook with them! There are a lot of tasty dishes using methi. This is a really simple one.

  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal
  • 3 cloves garlic, chopped
  • 1/2 red onion chopped
  • 2 med. potatoes, chopped
  • 1 bunch of methi leaves, plucked (depending on your size of bunch or how much methi you want to add)
  • 1/4 tsp turmeric powder
  • red chili powder to taste
  • salt to taste
  • 1 TBS dried kasoori methi (optional)

Heat oil and pop the mustard seeds, cumin seeds, then urad dal. Add the garlic and onion and cook till translucent. Add the potatoes and cover to cook for a few minutes. When the potatoes are half cooked, add the chopped methi leaves, spices, salt, and a sprinkle of water (! TBS or less) put the lid back on and continue to cook until the potatoes are done. It should not be watery.

I am sending this to CompleteMyThali- Subji Event hosted by PJ at Seduce your Tastebuds and started by Jagruti

and to Veggie/Fruit of the month: Potato hosted by Divya at Dil Se and started by Priya

Eggplant Rice – Vangibath

Vangibath is an easy, go-to all in one dish, a filling lunch, and one of JF favorites(mine too). This can also be made with potato along with or instead of the eggplant/brinjal.

  • 4-5 small eggplant or, if you can find long green eggplant that is best (sliced thin, finger shapes)
  • or 2 potatoes, finger shape cuts
  • 1 onion sliced thin
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1tsp urad dal
  • sprig of curry leaves
  • green chilies slit
  • vangibath masala powder
  • cashews or peanuts
  • cilantro
  • leftover rice (2 cups)

Heat oil in a wide pan and add mustard, cumin, urad, green chilies and curry leaves. Then add the onion and saute it well. Add eggplant(if using both, cook potato first until half done, then add the eggplant) or potato, and saute a few minutes. Add salt and then a sprinkle of water and cover with a lid until the vegetable is cooked through. Remove lid and put the masala powder, give it a stir and add in the rice. Mix well and check for salt and masala. Add more if you need to.Sprinkle lemon juice over it. Top with cilantro, roasted cashews or peanuts and I love to have this with raita or yogurt for the creamy and appalam or potato chips for that crunch!

*This month, I am only posting recipes I made using ingredients I had on hand, and this dish was made last month. However, I did make it this month using potatoes, though that is not in the photo. So, it counts, hehe*

Sending this to Akila’s Dish Starts with E

and Healing foods- Eggplant by Siri and Kavita

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