Potatoes and Green Beans in Coconut Sauce.....

 250 gm (8 oz)natural yogurt
50 gm (2 oz) creamed coconut 
1.5 tsp garam masala
1 tsp chilli powder
1 tsp each of ginger and garlic paste
1/4 tsp turmeric powder
1/4 tsp black cumin seeds
1/4 tsp ground cardamom
1 tsp salt
50 gm (2 oz)  butter
2 tbs oil
2 onions finely chopped
Steamed veg(2 Potatoes cubed ...3 oz Beans...1/2Cauliflower.)...They should not be too soft
1 red and 1 green capsicum deseeded and diced
1 tbs chopped coriander leaves
3tbs single cream


Whisk the yogurt together with creamed coconut,garam masala, chilli powder, turmeric,ginger garlic paste, cumin seeds, cardamom powder, and salt.
Heat butter and oil in a pan and add onions and fry till browned .
 Pour in the yogurt mix and fry for 3-4 mins
Lower the heat and add the diced capsicums and the steamed veggies.
Cover the pan and cook for about 6-8 mins.

Crunchy Potatoes

Mix 4 tbs Besan (chickpea flour),2 tbs Poppy Seeds, 1tsp turmeric, 2 tsp Cayenne pepper, salt and coat 4 Cubed and Parboiled potatoes with it .Heat 2 tbs oil and put the potatoes in a single layer in the pan and cook on medium heat.

Turn them when they are brown and cook till done. Sprinkle black pepper and garnish with coriander leaves or  Parsley.

Baked Potatoes...with Cream and garlic

300ml (1 cup plus 2 1/2 tablespoons) cream (35 to 40 percent fat)
166ml (2/3 cup) milk
1 medium garlic clove, peeled and crushed
1kg potatoes (about six medium-large desiree potatoes)
3/4 teaspoon salt, or to taste
1/8 teaspoon ground white pepper, or to taste
100g (1 cup, firmly packed) grated tasty cheddar cheese


Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).


Stir cream, milk and garlic together in a medium bowl or jug.


Peel potatoes and cut into 3-4mm thick slices.


Layer the potato slices, seasoning with salt and pepper between the layers, in a 2.6 litre capacity baking dish. We use a baking dish that is about 6cm deep. © exclusivelyfood.com.au

Pour cream mixture over potato.

Tightly cover the baking dish with greaseproof paper then aluminium foil.

Bake for about 1 hour 15 minutes, until potato is tender when tested with a skewer or knife. Discard the paper and aluminium foil.


Increase oven temperature to 220 degrees Celsius (200 degrees Celsius fan-forced). Sprinkle potato with grated cheese. Return potato bake to the oven, and bake for about 15-20 minutes, or until cheese is melted and golden.


Allow the potato bake to stand for about 20 minutes before serving. Alternatively, store the cooked potato bake in the refrigerator, and reheat in the microwave or oven.

Aloo Ki Chaat

Ingredients

• 3 Potatoes, peeled
• 1/2 tsp Red Chili Powder
• 1 tsp Cumin Powder, roasted
• 1 tsp Chaat Masala
• Tamarind Chutney
• Mint Chutney
• Chopped Coriander Leaves for garnish
• Optional garnish - Chopped Onion, Tomato Julienne, Fresh Pomegranate Seeds
• Oil for frying

Method

• Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
• Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
• In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
• Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
• Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate

Ingredients:

• 3 Potatoes (cubed ½ inch)
• 2 tsp Lemon Juice (fresh)
• 2 Green Chilies (finely chopped)
• 1 tbsp Green Coriander (finely chopped)
• 1 Onion (chopped)
• 1inch Ginger (shredded)
• 1 tsp Chaat Masala
• ½ tsp Red Chili Powder
• Oil for frying
• Salt

How to make Aloo Chaat Dilli Style:

• Add half tsp lemon juice and a pinch of salt to the ginger strips, refrigerate it for 15 minutes.
• Heat oil and fry the potato cubes till golden.
• Soak the excess oil and put the crispy potatoes in a bowl.
• Toss with all the other ingredients.
• Garnish with the ginger strips.

The Royal Potato Curry

ingredients:-

potato small in size..................1/2 kg

onions(finally chopped)..............3

curd..............................................1 cup

chilly garlic paste.......................1tbsp

oil.................................................2tbsp

khus-khus,cashew and melon seeds paste..2 tbsp

oil for deep frying

dry ingredients-

salt ................as per taste

white pepper powder........1 tsp

grounded garam masala....1/2 tsp

jeera..................................1tsp

cinnamon..........................1small stick

clove..................................2 no

small elichi or cardamom.....1or 2(crushed)

for filling:-

cottage cheese(paneer).............100 gm

coconut powder........................4 tbsp

dry fruits like almond ,cashew and raisins....chopped(2tbsp)

salt as per taste

green chilly chopped finally.....1no

coriander(finally chopped)....................................2 tbsp 

method:-

1. par boil potatoes.peel and deepfry hole potatoes till golden in colour.
2. now cut potatoes horizontally and scoop it .
3. mix all the filling ingredients 
4. now fill it in scooped potatoes ..keep aside
5. now take oil in a pan and put on heat
6. put jeera and cardamom in it wait till crackle.
7. now put garlic chilly paste in it stir till light in colour
8. now take curd in a bowl beat it properly add all dry ingredients except salt in it 
9. put this curd mix into pan and cover it with lid for few min..
10. now add cashew paste in it stir well till oil comes out or colour changes
11. add little water and cover it slow heat and cook for few min
12. now pour this gravy in serving bowl and arrange potatoes in it 
13. garnish with coriander leaves and serve hot

potato stir fry

Ingredients
Potatoes (medium) 250 gm
Dhania seeds (roasted) 1tbs
Zeera (roasted) 1 tsp
Sonth (powdered dried ginger) 1tsp
Dried anardana 1 tbsp
Red chillies (shredded after roasting) two
Green chillies (chopped, optional) two
Mustard oil
(or any other preferred cooking medium) 2 tbsp
A small pinch of hing
A large sprig of fresh dhania
Salt to taste

Method
Wash the potatoes and slice into thin rounds. Heat oil in a frying pan and when smoking, add hing. Follow with other coarsely pounded spices immediately. Add potatoes, anardana, chillies, along with salt. Stir well. Lower the heat and cover to cook for about five to seven minutes. Sprinkle with a little water to avoid sticking to the bottom or scalding. Garnish with fresh dhania.

Aloo Keema Recipe....Potatoes and Minced Meat Curry

½ kg. Minced beef /chicken
250 grams. Potatoes (cut in small pieces) 
2 tomatoes
1 onion (large size) 
6 tbs. oil
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 table spoon cumin Seeds (Zeera)
1 table spoon coriander (Dhaniya) powder
1 table spoon salt (according to taste)
¼ table spoon turmeric (Haldi) powder
¾ table spoon chili (Lal Mirch) powder
1 table spoon ginger (Adrak) paste
1 table spoon garlic (Lehsan) paste 
½ table spoon garam masala powder

Procedure:

Finely chop the onion and sauté in oil until light brown. 
Add all the spices and finely chopped tomatoes. 
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. 
Add 2 glasses of water cover and cook till meat is tenderized and the water dries. 
Add potatoes and cook till the potatoes are soft. 
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice. Serve with naan 

Enriched Mashed Potatoes

Serves 6

INGREDIENTS:

2 cans (14 oz. each) chicken broth (3 1/2 cups)
5 large potatoes, peeled and cut into 1″ pieces
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper
1/2 cup sour cream
3 slices bacon, cooked and crumbled
1/4 cup chopped fresh chives

DIRECTIONS:

Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.

Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Stir in sour cream, bacon (reserve some for garnish) and chives. Sprinkle with remaining bacon.

Honey Chilli Potatoes....Chinese Style

Ingredients
4 large potatoes, peeled
1 teaspoon garlic, chopped
½ teaspoon ginger, chopped
1 teaspoon green chillies, chopped
1 teaspoon tomato ketchup
2 tablespoons soya sauce
½ teaspoon chilli sauce
2 teaspoons cornflour mixed with ½ cup water
4 tablespoons oil
salt to taste
For the garnish
½ cup spring onion greens, chopped

How To Proceed
1. Cut the potatoes into fingers using a serrated knife to get the crinkled shape. ( OPTIONAL)
2. Parboil the potatoes in salted water till they are almost done.
3. Heat the oil in a wok or frying pan on a high flame. Add the potato fingers and cook on
a high flame for a few minutes till the potatoes are cooked. Remove and keep aside.
4. In the same oil, add the garlic, ginger and green chillies and stir fry for a few seconds.
Add the potato fingers, tomato ketchup, soya sauce, chilli sauce and salt and mix well.
5. Add the cornflour paste to the mixture and cook for 1 to 2 minutes.
6. Serve hot, garnished with the spring onion greens.

Roasted Potatoes with Parmesan Garlic Recipe

Potatoes Cut in to smaller size pieces (preferably Russet Potatoes)
A few tablespoons of olive oil
2-3 cloves garlic, minced
1 to 2 Tablespoons fresh chopped parsley
Fresh grated Parmesan cheese
Salt and pepper, to taste

Preheat oven to 450 °F. 

Cut potatoes into cubes or wedges.  Bring a pot of water to a boil. 
Add the potatoes and cook for 3 to 6 minutes depending on size.

While potatoes are cooking put oil in cast iron skillet or other heavy
pan and heat in oven.  

Drain the potatoes  and place them back in the pot.  Put the pot back
on the burner and shake to dry the potatoes and to rough up their
surface. This is what gives roasted potatoes that perfect crust.

Add the potatoes to the hot oil , toss to coat and roast turning once or twice.

When potatoes are almost tender sprinkle with fresh
garlic and Parmesan, salt and pepper and continue roasting until
potatoes are tender.  Turn at least one more time for even browning.  

Just before serving, toss with fresh chopped parsley.

Fries...Sweet Potatoes

Ingredients:

• 1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips
• 1/4 cup olive oil
• 1/2 tsp kosher salt
• 1/2 tsp dried Italian herb seasoning

Method:

• Preheat oven to 425°.
• Line a baking sheet with aluminum foil coated with cooking spray.
• Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.
• Bake for 30 minutes, turning every 10 minutes with spatula.
• Sweet Potato Fries is ready to serve.
• Serve warm.

Grated Potato Pancakes

4 medium Burbank russet or Yukon Gold potatoes, peeled
1 small white onion, peeled and minced
15 ml (1 tbsp) snipped chives or green onions
2 egg whites, beaten
40 ml (3 tbsp) all-purpose flour
2 ml (1/2 tsp) baking soda
Salt and pepper to taste
Safflower or Canola oil for frying

Grate the potatoes and put immediately in a large bowl of cold water to keep them from discolouring. Before using, drain the potatoes well and spread on paper towelling to remove any excess moisture.

In a medium-sized bowl mix the onion, chives, egg whites, flour, baking soda, and salt and peppertogether. Add the potatoes to the onion mixture with a fork.

Preheat .5-cm (1/4-inch) of oil in a large frying pan until hot, about 180º C (350º F). Place large spoonfuls of the potato mixture into the hot oil, keeping the temperature of the oil constant. Press down on the pancakes with a fork to flatten the centres.  

Brown the pancakes on one side for about 5 minutes, turning once until brown on both sides and crisp around the edges.  Transfer to paper towels to drain. Keep the pancakes warm on a rack in a tray in the oven, rather than stacking them on top of each other. Serve with applesauce and crème fraiche.

Pink Applesauce

6 McIntosh apples, washed, cored and sliced
25 ml (2 tbsp) juice or water
5 ml (1 tsp) lemon juice
5-cm (2-inch) cinnamon stick

Place all ingredients in a medium saucepan. Bring to a boil, cover and simmer for 20 to 30 minutes until soft. Remove from heat. Remove cinnamon stick and mash with a potato masher; remove skins. Serve hot or cold. 

Crème Fraiche

125 ml (1/2 cup) whipping cream
125 ml (1/2 cup) sour cream

Mix together in a small bowl. Cover with plastic wrap and stand at room temperature for 2 to 5 hours until mixture thickens.  Chill and stir before serving.       

Bacon Wrapped Potatoes...Yummm

If you can find tiny new potatoes that are one bite-sized, these would be even more aesthetically precious. But chunks work fine, too.

makes about three dozen bites

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won't fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Chicken and Mashed Potato Bowl

Prep time: 30 minutes Cook time: 30 minutes

Ingredients:
1 1/2 lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups all purpose flour
2 ½ teaspoons salt
¾ teaspoon pepper
¾ teaspoon accent salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
1 egg (beaten)
1 cup milk
oil (for deep frying)
Mashed Potatoes-8 large potatoes (peeled and quartered)
1 teaspoon salt
ground black pepper (to taste)
½ cup butter
¾ cup milk
2 cans Campbell’s Beef Gravy (heated)
2 cups corn (heated)
1 bag shredded Colby Jack Cheese

Method

Step 1: In a shallow bowl beat together 1 egg and 1 cup of milk. Combine all of the coating ingredients in another shallow bowl, pie plate, or shaker bag and mix well. Dip the chicken pieces into the egg mixture then into the coat and double dip. Deep fry in batches at 375 degrees until chicken pieces are golden brown and fully cooked. Drain on paper towels.
Step 2: While chicken is frying. To make mashed potatoes: Add potatoes and salt to a large pot and fill with enough water to cover the potatoes. Boil potatoes until tender. Drain water and add pepper, butter, and milk. Mash or beat until smooth.
Step 3: To assemble potato bowls- Add a layer of mashed potato onto the bottom of a boil. Top with corn, chicken pieces, gravy and cheese. Divide the ingredients evenly within 4 bowls.
Yield: (4 Servings)

Tandoori aloo/potatoes

INGREDIENTS

Oven temp: 200C-400F  4 large potatoes - peeled and boiled till half cooked  For marinade  1 cup hung curd  1 tsp garlic paste  1 tsp ginger paste  1 tsp kasuri methi (fenugreek seeds)  1 tsp garam masala  salt to taste  chaat masala to garnish  a greased drip tray

METHOD:

Mix the ingredients for the marinade.  Pierce the potatoes in 3-4 places and mix into the marinade and leave thus for half an hour or so.  Place the potatoes on the drip tray and bake for about 20 minutes in a pre heated oven or about 12 minutes in an OTG or till brown. Serve hot.

Hasselback Potatoes

6-7 large potatoe

4 tbsp butter, cut into tiny cubes

2 tbsp olive oil3-4 cloves of garlic, thinly sliced

salt

1. Preheat the oven to 225C/440F
2. Scrub the potatoes clean, we’re going to be leaving the skin on. Oh yes, crispy, golden skin at the end of 40 minutes.
3. Boil them in salted water for 10-15 minutes. This will make sure the potatoes are absolutely clean as well as reduce the cooking time in the oven. If you’d like, you can skip this step, and cook the potatoes in the oven for 1 hour.
4. Now, slice a thin layer off the base of the potato so that it won’t roll while you are slicing through.
5. Cut across the potatoes at a 3mm/0.2inches interval, making sure that you don’t cut all the way through, but leave 1/3rd (about 1 cm) of an inch of potato.
6. Lay the potatoes on a baking sheet.
7. Place the sliced garlic in between the layers of potatoes, and push the cubes of butter in at equal intervals.
8. Give it a good sprinkle of coarse salt and then drizzle the olive oil over it and put it in the oven for 40 minutes, or 60 minutes (if you haven’t parboiled them).
9. While the potatoes are in the oven, baste the top of the potatoes with the olive oil from the pan to make the outside extra crispy.
10. Remove from oven and eat warm spooned with some pesto sauce!

Pesto Sauce

1/4th cup pine nuts
1/4th cup walnuts
6-9 cloves of garlic
1/2 – 1 tsp coarse sea salt
4 cups basil, washed and dried
1 cup Parmesan cheese, freshly grated
3/4th cup olive oil
3/4th cup pine nut oil (or olive oil, if you don’t have pine nut oil)

1. In a food processor, grind the walnut, pinenuts and garlic to a paste. Add the salt.
2. Add the basil leaves and maybe a tiny little bit of oil or water for it to come together.
3. Add the parmesan cheese.
4. Now through the feed tube, pour in the oils until evenly blended.
5. Transfer to a jar and serve and use as you like!

Potato Salad Recipe.

A delicious recipe to keep your body healthy. Enjoy…

Serving: 10

Ingredients:

• 6 medium potatoes (about 2 pounds).

• 2 stalks celery.

• 2 scallions.

• ¼ cup green bell pepper.

• 1 tablespoon onion.

• 3 tablespoons mayonnaise.

• light 1 teaspoon mustard.

• ½ teaspoon salt. ¼ teaspoon black pepper.

• ¼ teaspoon dill weed.

Preparation

1- Wash Potatoes, cut in half, and place in saucepan of cold water.

2- Cook covered over medium heat for 25-30 minutes or until tender.

3- Drain and dice potatoes when cool.

4- Add vegetables to potatoes and toss.

5- Blend together mayonnaise, mustard, salt, pepper, and dill weed.

6- Pour dressing over potato mixture and stir gently to coat evenly.

7- Chill for at least 1 hour before serving.

Nutrition Information

Calories 98

Total Fat 2 g

Saturated Fat 0 g

Cholesterol 21 mg

Sodium 212 mg

Total Fiber 2 g

Protein 2 g

Carbohydrates 18 g

Potassium 291 mg