Mexican Cheesy Potato Nuggets

Mexican Cheesy Potato Nuggets

Pre-Preparations: 15 Minutes

Preparations: 15 Minutes

Servings:4

Ingredients

Boiled Potatoes: 5 Nos. Medium in size.

Salt to taste

Oregano: 1 Tbspn

Red Chilly Flakes: 1 Tbspn

Olive Oil: 1 tspn

Fresh BreadCrums: 1/2 Cup

Dry Bread Crums: 1 Cup

Crushed black Pepper: 2 tspn

Grated Process Cheese: 2 Cubes

Corn flour: 2 Tbspn

Oil to fry

Method

In a mixing bowl, mesh the boiled potatoes roughly.

Season it with all dry herbs, Salt and mix it well. Keep on adding fresh bread crums to it and make slight tight dough from it. Lastly add oilve oil and mix it well. Keep it aside.

Prepare small nuggets from this dough.

In a bowl, make a thin slurry of Corn Flour. Take dry bread crums (made from Toasts) in another bowl.

Heat oil in a frying pan.

Take one by one nuggets. First deep it in corn flour slurry, and then coat it with dry bread crums. 

Deep fry all the nuggets on a medium heat till golden brown. 

Serve them hot with home made cheese Sauce.

Home made Cheese Sauce (Click Here for Recipe)

ENJOY

Aaloo Palya (South Indian Style)

Aaloo Palya (South Indian Style)

Preparation: 15 Minutes

Servings: 4

Ingredients

Boil Potatoes: 5 Medium

Tomato: 1 Medium

Onion: 2 Medium

Green Chillies: 3-4 Nos.

Curry Leaves: 5-6 Nos.

Urad daal: 1 Tbspn

Chana Daal (Daaliya): 1 Tbspn.

Oil: 2 Tbspn

Mustered seeds: 1 tspn

Hing: Pinch

Salt to Taste

Turmeric powder: Pinch

Water as required.

Method

In a pan, heat oil. Add mustered seeds and let them crackled. Add Curry leaves, green chillies, Hing and mix well.

Add urad daal and chana daal to it and cook till brown.

Add sliced onion to it and cook till pink and translucent. Add pinch of salt at this stage.

Add sliced tomatoes and mix well. Add little bit of water and let it cook for a while.

Mesh boiled potato mean while it's cooking.

Once onion and tomatoes are cooked, add this meshed potatoes to it and add almost cup full of water to it.

Season it with turmeric powder, salt to taste. Mix it well.

Cook for a while till the gravy is thick.

Serve it hot !!!

Goes well with any kind of Dosa (Set Dosai, Khali Dosai, Paper plain dosai, etc...)

Enjoy !!!

Pigeon Pea Masala Khichdi --- Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Pigeon Pea Masala Khichdi - Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Preparation Time: 30 Minutes
Servings: 4

Ingredients

Soaked Rice(I used Baasmati): 1 Cup

Soaked Toor Daal: 3/4 Cup

Finely Chopped Onion: 1/2 cup

Finely Chopped Tomatoes: 1/2 cup

Finely Chopped Potatoes: 1/2 cup

Curry Leaves: 5-6

Bay Leaf: 1 small

Mustered seeds: 1 tspn 

Cloves (laving): 3-4

Whole Black Pepper: 5-6

Garlic - green chilly paste: 2 tspn

Crushed Lilwa(Pigeon Peas): 1/2 cup

Whole Lilwa: 1/2 cup.

Oil: 4 Tbspn

Ghee: 1 Tbspn

Hing: 1 Tspn

Salt to taste

Red Chilly Powder: 2 tspn

Garam Masala: 1 tspn

Turmeric Powder: 1 tspn

Method

Heat Oil in a Pressure Cooker. Add mustered seeds and let them crackled well.

Add cloves, whole black peppers, Garlic-chilly paste, bay leaf, red chilly and let it shimmer for a while.

Add Finely chopped onion and saute it well. Add Tomato and crushed pigeon peas(lilwa) into it and cook it well for a while. Add finely chopped tomatoes, potatoes and whole pigeon peas to it and mix well. Let all cook for 1 minutes.

Add soaked and drained rice and toor daal to it. and mix it well.

Add water to it and then season with all dry masalas. Mix very well.

Add Ghee to it.

Close the pressure cooker with a lead and whistle. Cook it for 3 to 4 whistles.

Let the pressure cooker cool down.

Serve it hot in a bowl. 

Enjoy !!!

Goes very well with Punjabi Kadhi, Masala Chhash... Papad and pickle...

Kashmiri Aloo in a Curd Gravy

Kashmiri Aloo in a Curd Gravy

Pre-Preparation: 10 Minutes

Preparation Time: 15 Minutes

Servings: 2

Ingredients

Baby Potatoes: 500 Grams

Curd: 1 Cup

Oil to fry potatoes

Hing Powder: 1 tspn

Cumin seeds: 1 Tbspn

Kashmiri Red Chilly powder: 2 Tbspn

Turmeric Powder: 1 tspn

Ginger Powder: 1 tspn

Cardamom & Long Powder: 1 tspn

Coriander Powder: 1 tspn

Salt to taste

Water(if needed): 1/4 cup.

Coriander Leaves to decorate.

Fresh Creme to decorate.

Method

Par boil the baby potatoes(just for few minutes make sure they are not too much soft). Peel the skin off and fork them well.

Deep fry all the potatoes till golden brown.

In a pan, heat 2 Tbspn of oil.

Add Hing powder and cumin seeds to it. Let them simmer.

Add Turmeric powder, coriander powder.

Add whipped curd into it. Now add ginger powder, cardamom&Long powder, salt to taste and in the last Kashmiri Red Chilly powder. Let it cook for a while.

Add fried potatoes to it. Add water and Close the pan with lead. Cook for another 10 -15 minutes, till the gravy is reduced. 

Take this potatoes with gravy in a serving bowl.

Top it with fresh coriander greens and  fresh Creme.

ENJOY !!!

Farali Cheesy Grated Potatoes

Farali Cheesy Grated Potatoes

Preparation Time: 20 Minutes.

Servings: 2

Ingredients

Medium Size Potatoes: 4 Nos.

Cumin Seeds: 2 tspn

Crushed Roasted Peanuts: 3 Tbspn.

Long Chopped Green Chilies: 4 -5 Nos.

Curry Leaves: 4-5 nos.

Salt to taste

Lemon Juice: 1 tspn

Red Chilly Powder: 1 tspn

Processed Cheese: 1 Cube.

Method

Grate Potatoes and wash it properly. Drain water and sprinkle salt to it. leave it aside.

Heat oil in a non stick pan. Add cumin seeds and let them crackle for a while.

Add long chopped green chilies, curry leaves and 1 tbspn of crushed roasted peanuts. 

Drain water from the potato grates formed due to salt. 

Add these potato grates to the pan and mix it well.

Close the lead to the pan and let it cook for 4 to 5 minutes. Keep on checking and mixing in between.

Once potato grates are cooked, remove lead and add red chilly powder, salt to taste and lemon juice to it. Mix well again.

Transfer this to a serving bowl.

Garnish it with grated processed cheese and crushed roasted Peanuts.

ENJOY !!!

Grilled Stuffed Potatoes

Grilled Stuffed Potatoes

Preparation Time: 10 min

Preparations Time : 20 min

Servings : 2

Ingredients

Blanched Potatoes - 2

For stuffing:

Corn - 1 tbsp

Copped onion- 1 tbspn

Chopped capsicum - 1 tbspn

Chopped Tomatoes -1 tbspn

Chopped Olives green - 1 tbspn

Chopped green onion -  1 tbspn 

Chopped Green chilies - 1

Salt to taste

Black salt to taste

Olive Oil - 1/2 tspn

Crushed Black Papper

Chilli Flacks -1/2 tspn

Oragano - 1/2 tspn

Mix herbs - 1/2 tspn

mozzarella cheese for topping

ketchup and mustard cream

For Marinade :

Hung Curd - 4 tbspn

Kasuri methi (Dried Fenugreek Leaves) -1 tspn

Chat Masala - 1/2 tspn

Salt to taste

Garlic Powder - 1/4 tspn

Black Salt - 1/4 tspn

Olive Oil - 1 tspn

Mint Leaves - 4 to5 

Method

In a bowl, Add kasuri-methi, chat masala, salt, garlic powder, black salt, mint leaves and olive oil in hung curd. Mix well and let it rest for 5 minutes.

Take the blanched potatoes and divide them in to two parts. Scoop all four potato half. Add this potatoes in marinade and leave it for 10 minutes in a refrigerator.

Prepare stuffing by adding corn, capsicum, onion, olives altogether and season it with spices.

Take scooped and marinated potatoes out from refrigerator and fill them with the stuffing. Top it with mozzarella cheese.

Preheat the microwave at 600 watts on grill + microwave mode for 5 minutes. 

Arrange potatoes on a baking tray and put it in a microwave on the same mode for 5 mins.

Take them out and garnish them with drops of tomato ketchup and mustered cream. 

Enjoy!!!

Farali Thalipith

Farali Thalipith

Pre-preparation time: 10 minutes

Preparation time: 10 Minutes

servings: 4

Ingredients

Boiled Potatoes: 4

Moraiya Khichadi: 1/2 Cup

Rajgira Flour: 3 to 4 Tbspn

Moraiya Flour: 2 Tbspn

Ginger Paste: 2 tspn
Green Chilly Paste: 2 tspn
Salt to taste
Lemon Juice: 1 tspn
Sugar:1 to 2 tspn
oil to shallow fry

Processed Cheese to garnish

Method

In a bowl, mash the potatoes and add moraiya khichadi into that and mix well.

Add Rajgira flour and Moraiya flour to the mixture for binding.

Add ginger paste, chilly paste, salt, lemon juice and sugar to it. Mix well like a dough.

Make equals balls from the dough and tap each of them on a flat surface to prepare like small Puris (thalipiths). 

Shallow fry them both the sides till golden brown.

Serve them hot, garnished with grated processed cheese.

Best accompaniment: Curd

Farali Tikki

Farali Tikki

Preparation time: 15 Minutes

Servings: 4

Ingredients

Boiled Potatoes: 4 medium sized

Sago (Sabudana): 1 Cup

Sama Rice Flour (Moraiya no lot): 3 Tbspn

Green chillies: 4 nos.

Ginger: 1 inch

Salt to taste

Lemon Juice: 1 tspn

Sugar: 1 tspn

Oil to shallow fry 

Processed cheese to garnish

Method

Soak sabudana for 5-6 hours.

Take boiled potatoes in a bowl and mesh it well.

Add soaked sabudana, sama rice flour into it.

Add grated ginger and finely chopped green chillies to it.

Season it with all the spices and mix well.

Make 8 equal tikkis from that mixture.

Shallow fry them in a pan until they turn golden brown on both the sides.

Arrange all into a serving plate and garnish with grated processed cheese.

Serve it Hot !!!

Enjoy

Best accompaniment : Salted Curd