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Wednesday, July 08, 2015

Potato Roast / Baby Potato Roast

Who doesn't like potatoes! Both kids and adults equally like this vegetable. In Indian cooking potatoes are used in main-course, side-dish, curries and gravies. It is such a versatile vegetable.
Potato Roat

Today I'm sharing a quick and simple potato roast recipe. This recipe is  made in Indian style with simple ingredients which are easily available at home. It is quick and easy to prepare. Boiled potatoes are roasted in Indian spices till a crispy and crunchy layer is formed. 

This recipe is sightly spicy, so you can reduce the spices as per your preference. Serve it with steaming hot rice along with sambar, dal, rasam and curd.

I have used baby potatoes in this recipe. You can use normal potatoes, dice them and follow the same method.
Potato Roast

Ingredients

  • 1/4 kg Baby Potatoes
  • Oil 2 tbsp
  • 2 tbsp Chilly powder
  • 1 tsp Turmeric powder
  • 1/2 tsp Ginger Garlic paste ( optional )
  • 1 1/2 tbsp Bengal gram flour / Besan flour/ kadalai maavu
  • few Curry leaves
  • Salt to taste

Method
1. Boil the potatoes with enough water till it 3/4 th done. Drain water, cool, peel the potatoes.

2. In a large bowl mix together salt, turmeric powder, chilli powder, ginger garlic paste, gram flour and curry leavs. Add the baby potatoes to the spice mixture and toss them so that the spice powder coats the potatoes well and keep aside for 5 Min's.

3. Meanwhile heat oil in a frying pan, when hot add the potatoes to it and sauté for 10 mins on alow flame.

4. Keep on turning at intervals to ensure even crisping and roasting of the potatoes. Serve hot.


Potato Roast

More Potato recipes : 

Thursday, April 16, 2015

Low fat Carrot Cake

Are you looking for a super yummy low fat/calorie version of a home made carrot cake recipe, then try out this recipe. Trust me you will love this cake. It's low fat, but delicious! This cake is wonderfully moist and delicious. Trust me you will love this cake. One of my all time favourite cake. I feel a lil less guilt while enjoying  a slice ;-) .

Carrot Cake

Carrot Cake

I have used plain flour in this recipe. But if you want it make more healthier you can substitute whole wheat flour or half quantity whole wheat and half plain flour. It's up to your choice. Also feel free to substitute any nuts of your choice.

Carrrot Cake

Preparation Time : 15 Min's/ Baking Time : 45 Min's
Reference : Good Eating Baking
Ingredients
  • 175 ml Olive Oil
  • 175g Brown Sugar
  • 175g Self Raising Flour
  • 175 g Grated Carrots
  • 3 Eggs, Beaten
  • 1 tsp bicorbanate of soda
  • 50 g Raisins
  • 20 g Walnut pieces
  • 1 tsp Ground Cinnamon
  • 1/2 tsp grated Nutmeg
  • grated rinds of 1 Orange (optional)

Method
1. Preheat the oven to 180 degree Celcius. Grease and dust the 12 " bundt pan.

2. In a large bowl beat together the oil, sugar and eggs.

3. Next stir grated carrots, raisins, walnuts and orange rinds.

4. Sift together flour, bicorbanate of soda, cinnamon and nutmeg and then stir evenly into the carrot mixture.

5. Spoon the mixture into the prepared bundt pan and bake in the preheated oven for 40 to 45 min's until the skewer inserted comes out clean.

6. Once the cake is done remove the pan from the oven and set on a wire rack for 5 min's.

7. After that turn the cake on to a wire rack to cool completely. Once cooled cut the cake and serve them.

Carrot Cake


Wednesday, April 01, 2015

Paneer and Spinach Bites

I love paneer. It is such a versatile ingredient to cook. Today i will share a quick snack recipe made with paneer.It is kids friendly and also  perfect for a veggie party. This dish is a real delight for paneer lovers!.

paneer and spinach

 Addition of spinach leaves makes it more healthy recipe. When you have boiled potato in hand, this dish is  very very quick to make. This dish can be served on its own or crumble the  tikkis/cutlets, place them on chappathi and roll it and grab it on the go.


paneer and spinach

panner and spinach

Preparation time : 20 Min's / Cooking time 10 Min's

Ingredients:
  • 100 gms Cottage cheese/ Panneer, crumbled
  • 1 very small bunch of Spinach leaves, finely chopped
  • 1 medium sized boiled Potato, mashed
  • 1 Green Chilly, very finely chopped
  • 3 tbsp of powdered fried gram
  • Salt to taste
  • Veg Oil or Olive oil for shallow fry
Method:

 1. Crumble the paneer, wash and finely chop spinach leaves and mash the potato.
2. In a wide bowl, place all the ingredients except oil. Combine and mix well.If the mixture is sticky add some more fried gram powder

3. Divide the mixture into small balls and flatten them to a round shape or any desired shape.

4. Heat oil in a pan. Place the flatten patties/tikkis/cake on the pan and cook in a medium flame for 2 mins or till its done.

5. Then flip on the other side carefully and cook again for 2 more mins till its turns crisp and golden brown.

6. Repeat the same for the remaining mixture.

7 Serve it with tomato ketchup.

Paneer and Spinach

Tuesday, March 17, 2015

Chickpeas Chaat / Chana Chaat

Chickpeas chaat/Chana chaat is a spicy, tangy and healthy street food from India. This can be served as a starter or evening snack with tea. This works as a salad too. This can be quickly done when you have boiled chickpeas in hand. Either you can use black chickpeas or the white ones/ kabuli chana.
Chana Chaat
I have used raw mango here in this recipe.You can skip it also when you don't have raw mango in hand. I like to add raw mango so that it gives a light crunch to the recipe. This is easy to prepare and also a very healthy recipe. I have given the measurements/  quantity what i follow.  But you can taste and adjust the quantity according to your preference.
Chana chaat

Ingredients

  • 1 cup Chickpeas/ Chana
  • 1 Onion, small sized,  finely chopped
  • 1 small Tomato,  finely chopped
  • 2 slices of a medium sized RawMango,  finely chopped (optional)
  • 1 Green Chilly, finely chopped
  • 1/2 tsp Red chilly powder
  • 1/2 tsp Chaat masala
  • 1/2 tsp Amchoor powder/ Raw Mango powder
  • 1/4 tsp Cumin powder/ jeera powder
  • 1/2 tbsp Lemon juice
  • 1/4 tsp Black salt to taste
  • Few Coriander leaves for garnishing

Method

  1. Soak the dry chickpeas ovenight or for 8 hrs and pressure cook them with enough water for 4 to 6 whistles.
  2. When the pressure is released from the cooker, drain the chickpeas with the help of a strainer and allow them to cool.
  3. Once cooled transfer the chickpeas to a large bowl.
  4. Add all the rest of the ingredients, combine and mix well.
  5. Garnish with coriander leaves and serve.
chana chaat


Thursday, February 19, 2015

Strawberry Compote

Who doesn't love Strawberries......the cute little sweety and tarty fruit. Whenever strawberries are in season i will try to do as much as recipes with it. So today's recipe is Strawberry Compote. This is easy to prepare and it take only few minutes to prepare this. Definitely kids will love this. Instead of buying strawberry jam from outside you can make this at home and store it in a glass jar and keep it in the fridge.
Strawberry Compote
This strawberry compote is a perfect and delicious accompaniment which can be served as a topping for desserts like cheese cake, trifles, icecreams, cakes etc.... and also you can serve with pancakes, swirl in yogurt and also can be spread on bread slices.
Strawberry Compote

PreparationTime: 5 Min's | Cooking Time : 5 min's
Ingredients

  • 1 packet Strawberries
  • 3 tbsp Sugar
  • Zest from 1 Lemon (optional)
  • 1 tsp Vanilla Extract ( optional )
  • Juice from half a lemon

Method
  1. Wash ,Core and quarter the strawberries for the compote.
  2. In a saucepan toss in strawberries, along with sugar, lemon zest, lemon juice and vanilla extract.
  3. Cook them in a medium flame and keep stirring until the sugar melts and bring it to a simmer
  4. Cover the pan and cook them for 2 or 3 more minutes until it becomes thick and glossy.
  5. Allow the mixture to cool completely and store it in a airtight sealed glass jar.
Strawberry Compote

Notes :
  • The compote can be stored in the fridge for upto 3 weeks.
  • You can even add either cinnamon powder or cardamom powder or lill chill powder for the extra zing.
  • Once it cools you can either puree the mixture or smash it with help of a wooden/steel masher.
  • You can even thin out the compote with enough water and pour on your favourite recipe.
Strawberry Compote

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