Posts tagged ‘potato’

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.

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

Vegetarian Moussaka w/ quinoa, walnuts, lentils

kali orexi!

I still remember the moussaka I had in a restaurant once a few years ago. It was heavy, rich, but delicious! Simply potatoes and eggplant and tomato sauce with cream on top, but somehow it seemed so much more than that. I’ve been wanting to replicate it (though less oily version) ever since.

I decided to mix a few ideas from these three sites and came up with this. Probably a little more complicated than necessary

the lovely ingredients

, but thats always me!

This does take about 2 hours to make, so by no means a quick dinner, but worth it once in a while.

  1. First, I soaked 1/4c quinoa and 1/4c french lentils separately.
  2. Next grind 1/2 c of walnuts, roughly
  3. Then I brought 1c of milk to boil with 4 peppercorns and 1 bay leaf. As soon as it boils remove from the heat, and cover, and keep aside.
  4. Chop 1 lg onion (or 2 small – I used 1 sm onion and 2 shallots) and few garlic cloves. Saute in olive oil (sprinkle w/ salt) until translucent. Once onions are cooked add the drained lentils and 1.5c of water. Cover, bring to a boil, and reduce heat to a simmer. (20-25 mins)**

    French lentils... see the pretty pattern?

  5. Slice 1 large eggplant in 1/4 -1/2 inch slices and place on a baking sheet. Liberally coat with olive oil on both sides with a brush or fingers. Eggplant loves olive oil!  Broil in the oven 5 minutes per side (flip over after first five minutes).
  6. Slice 2 large potatoes in 1/4 inch or less slices, and lay on a towel, because they may release some water. Pat dry and coat in olive oil, salt and pepper. Place in single layer on baking sheet. Broil 5 minutes per side. Be careful not to burn them. You get to eat the ones with the burnt edges but try to keep yourself from eating too many of the good ones, if you are like me! {After broiling the vegs, set the oven to 375.}
  7. **After cooking the lentils for 20 minutes, check to see that they are nearly cooked but not completely. Now, add the drained quinoa to this along with dried Greek herbs. Cover and cook another 20 minutes.
  8. Grind tomatoes with fresh Greek herbs such as thyme, oregano. (I used 14 oz can of peeled

    perfectly roasted potatoes

    tomatoes in tomato puree I may use more next time because I loveee tomatoes)

  9. Once quinoa and lentils are cooked, and all liquid is absorbed, mix with walnuts, tomato puree, salt, chili powder, 1/4tsp allspice, black pepper.
  10. Coat baking dish with olive oil. You can use 9×13 for thinner version or 8×8 for thicker one.Layer the eggplant then potato, then quinoa mixture. Repeat.
  11. Pop in the oven while you make the bechamel sauce for about 10 minutes.
  12. To make bechamel sauce, melt 2 TBS butter in a pot. Add 2 TBS flour, and stir on medium heat for a minute or two so the flour gets cooked, but does not turn brown. Now strain the milk you boiled earlier, and add it slowly to the roux(butter and flour), stirring or whisking to avoid lumps. The boiling with bay leaf really does make a difference here, gives a really nice aroma and taste. Once the milk has thickened turn off the heat and add some freshly grated nutmeg.  (original recipe says to whisk in an egg yolk, but that is optional)
  13. Grate 1/4c parmesan or kefalotyri(Greek) cheese. You don’t need much at all, you can also skip this.

    quinoa, lentils, and walnuts

  14. Take the baking dish out of the oven and pour oven the bechamel sauce. Sprinkle lightly with the cheese. Put it back in the oven for 25-30 minutes or until lightly browned.
  15. Kali orexi! (Greek for “good appetite” or “eat up”) 🙂

This is my entry to CWF- Quinoa hosted by Priya at Rajasthan Recipes and Kiran.






And also to Vegetarian Foodie Fridays.

Aloo Paratha

When I think of punjabi food  I think of butter, of  sarson ka saag and maaki ki roti, creamy paneer, and stuffed parathas. For this Flavours of Punjab event, I decided to make the ever popular aloo paratha, a potato stuffed flatbread.


  • 1 big potato or 2 medium
  • 2 green chilies minced
  • 1 shallot or small onion finely chopped
  • 1/2tsp cumin powder
  • 1/2 tsp chili powder
  • 1/4 tsp garam masala
  • handful of chopped coriander leaves
  • salt

Chapathi dough:

  • 1c chapathi flour/atta
  • pinch of salt
  • 1 spoon oil
  • water as needed

Pressure cook potatoes for 2 whistles or boil, with skin on. In America, we often peel potatoes then cook them, but in this case its better to boil whole and then peel so that the potato doesn’t absorb water. It also retains more nutrients. The potato should be completely cooked so there are no hard chunks which will poke through your dough. While cooking the potato make your dough by mixing the first three ingredients then slowly adding water until you get a soft dough. Leave it covered with a damp cloth for 30 minutes.

Once cooled enough to handle peel the potatoes and mash them completely. In a small pan heat a tsp of oil and add the green chili, onion until just softened then add the powders, and coriander leaves. Stir this into the potatoes with salt. Form into equal balls, about golf ball size or little larger. Form dough balls about the same size. Roll them out without flour to palm size and then fill in one potato ball. Wrap the dough around and pinch together at the top. Flatten it out to a circle to distribute the potato. Finish rolling out with flour being careful not to make it too thin or make holes in the dough.

Put onto a hot pan (cast iron pan is great if you have one) and cook for a minute or so till it just begins changing color on the other side. Flip it and now apply a small amt of oil on the top. After a couple minutes, flip again. It usually puffs up, just press on it so it cooks evenly.

These are so yummy and filling… Serve with raita, or yogurt, or pickle, or chutney.

My entry to flavours of punjab hosted by Pari and Nayna.

Potato Kale Soup

When I saw this recipe from Saveur I started craving soup. I looked around a bit and also found this one.  Tuscan or Brazilian? Either way its delicious. I based this recipe roughly on both of those. Also, I had really planned to make croutons from some stale ciabatta bread but it had gotten too hard… so… breadcrumbs instead!

  • 1-2TBS butter
  • 1 TBS olive oil
  • 1/2 tsp mustard seeds
  • 1/2tsp fennel seeds
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 3 potatoes, chopped (I used 2 yukon gold and 1 russet)
  • 2-3 c Imagine brand “no chicken” vegetable broth
  • chopped kale- a bunch (10 big leaves, stems removed)
  • 1/2 tsp red chili powder
  • 1 tsp chopped fresh rosemary
  • 1tsp dried italian herb blend
  • salt, pepper
  • rice vinegar (a sprinkle)
  • freshly grated parmesan or stravecchio (or nutritional yeast for vegan)

So begin by heating the butter and olive oil together and add the mustard seeds, then fennel seeds. I really love the fennel in this! Toss in the onions and stir them around, followed by the garlic. Let them get translucent while you chop the potatoes. Add them to the party once the onions are cooked enough (mine started to turn golden brown). Add the broth or water enough to cover the potatoes, cover, bring to a boil, then reduce to a simmer. Cook about 15-20 minutes or until the potatoes are tender. Press your wooden spoon around to break up some of the potatoes. Toss in the additional herbs and spices and add the kale. If needed add some more broth. Cover again and cook a few minutes. At this point I felt it needed something to “perk up” the flavors. I was considering lemon juice, then I remembered the vinegar. It really did brighten the dish! Garnish with grated cheese.

JF feels it needs something crunchy (blasted crouton fail!), but we both thought it was still really good and perfect for a cool fall day. Makes 4 small bowls or 2 large ones.

Submitting this to Bookmarked Recipes!

Hearth and Soul !

And also to My Meatless Mondays !

Aloo Gobi

Aloo means potato and Gobi means cauliflower in Hindi. Yep, this is a North Indian dish, and as usual, can be made in a variety of ways. Sometimes with gravy, sometimes with tomato, this one is a basic dry version(sukhi).

Here are the ingredients:

  • 1tsp cumin seeds
  • pinch of hing
  • 4 slit green chilies
  • 1/2 red onion
  • 1 inch ginger grated
  • 1/4tsp turmeric
  • 1/2tsp chili powder
  • 1/2tsp cumin powder
  • @1/2 head of cauliflower chopped (I kept it bigger than the potatoes because it tends to break up while cooking, and cook faster too)
  • 6 fingerling potatoes or 3 regular ones
  • 1/2 t garam masala
  • coriander leaves (cilantro)

See my new little knife that I got for free. It’s cute and sharp.

With a wave of my magic new knife:

Heat a pan, add oil. Then add cumin seeds and hing. Then in go the onions. Once the onions are translucent, add in the ginger and powdered spices. Stir it around, then add the potatoes and cauliflower and salt. Stir to coat it well. Add about 1/4c water to the pan and cover. Stir occasionally, and add more water if you need to, but very little. The water should be just enough to “steam” the vegetables and keep the bottom from burning, but not make it watery. If the bottom browns a little thats okay… I like the browned bits! Uncover and stir in the garam masala. Cook until dry. Top with chopped coriander leaves.

Serve with dal and rice or curd/raita and roti.

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