Baked Potatoes with Pumpkin Sauce

photo credit: norwichnuts

Well, Europeans love their potatoes. Come every meal and they wont mind having it in different styles….hash browns, mashed potatatoes, baked, roasted or with pumpkin sauce :). This one is so simple and delicious that you might end up making it quite too often 🙂 check it out!!

Potato – 5-6 large sized (peeled and diced in big cubes)

Onions – 1 medium

Green Onions – 1-2 (chopped finely including the greens)

Dried or fresh herbs – 4 tsps

White pumpkin – 100 gms (finely chopped)

Garlic – 2-3 flakes

Margarine – 2 tbsps

Milk – 1 cup

Water

Thyme – 1/2 tsp

All purpose flour – 1 tbsp

Black Pepper (optional)

1. Grill potatoes at 230 degree C for about 40 minutes or till soft
2. After 30 minutes add sliced onions and the green onions with some herbs to the baking potatoes
3. Meanwhile in a pan take pumpkins, little water and chopped garlic and cook on low flame. Close lid and let it cook in its own steam.
4. In a separate pan take margarine and add all purpose flour and fry well and then add soft and cooked pumpkin. Cook for a while.
5. Now add milk and keep stirring till the sauce becomes smooth. Add more milk if required.
6. Add thyme and other herbs of your choice and salt.
7. Serve baked potatoes and pour the sauce over it.
8. Sprinkle black pepper powder if required.

Till next time….happy cooking!

Meet Katarina Starc... a student in Koper, Slovenia. An ever smiling and full of life girlie!

Thanks Katarina for sharing the recipe with me!

Aloo (Potato) Paratha Recipe

photo credit: ampersandyslexia

My memories of Aloo Paratha goes back to those wintery days when mom used to make hot parathas while I used to savor it from my cosy blanket…ahh what days! 🙂

There is no hard and fast rule when Aloo paratha can be had…you can have it for breakfast / lunch or dinner…the way you want. If you have left over mashed potato you know how you can recycle it! 🙂
For Masala
Potatoes – 4-5 (boiled and mashed)
Onions – 2 medium (finely chopped)
Green chilli – 2 (finely chopped)
Coriander leaves – for garnish (finely chopped)
Coriander powder – 1 tsp heaped (better if freshly ground)
Chilli powder – 1 tsp
Dry mango / Aamchur powder – 1 tsp
Fennel powder – ½ tsp
Cumin seeds – ½ tsp
Salt to taste

To learn how to knead dough click here

1. Mix all ingredients for masala and keep it aside
2. Make balls with the dough for as many parathas you intend to serve
3. Roll the dough slightly with a rolling pin.
4. Place 1 tsp of masala and seal the dough from all corners
5. Dust it with dry flour and roll till you get a 3 inch circle
6. Heat pan and place the rolled dough
7. Upturn the parantha using a flat spatula
8. Smear little oil on the half cooked side and turn it again
9. Repeat the process with the other side
10. Cook both sides till it is nice and golden brown
11. Serve hot with yogurt / curd and pickle

•    the dough when rolled and cooked minus the masala become plain parantha
•    minus the smeared oil it is chapatti! You can smear butter / oil / clarified butter post it is cooked or you can have it dry

till next time….happy cooking!!

Potato Rosti Recipe

A snack or a side dish, you can have Rosti or Roesti as any one of the option. I learnt to prepare one from Maya whom I have already introduced to you in my last few recipe blogs. Things are fairly simple in the west as you get item semi cooked from the market. You put in rest half of the effort and you have delightful plate on your table. For example the potatoes that were used here in this receipe were picked ready made in packets from the super market. In India, to my knowledge it is not available hence we need to do things from scratch…but don’t worry you will like the end result 🙂

Firm potatoes – 5 nos (big)

Butter – 2 tsp (optional)

1. Cut the potatoes into thin strips and boil till cooked
2. In a heated non stick pan add butter and potatoes
3. Keep turning them gently
4. Once crispy tap it around
5. Turn it and keep getting the potatoes together from the sides so that everything stays together in the centre
6. Keep turning till it nicely crisp and brown
7. Serve it with steaks and salad…if not serve it sauce! I am sure the kids would love the latter!

Till next time….happy cooking!

Meet Maya yet again! 🙂

Masala Aloo (Potato) Recipe

You have no idea how happy  I used to be when mom packed Masala Aloo for lunch in school days. I was quite fussy about other green veggies actually. Anything healthy I was allergic to. Two years of hostel life made be appreciate good things in life including spinach :). Offlate I have discovered that Masala Aloo / potato is not only my favorite, but Q’s and other friends as well. It’s super easy and so very tasty. Check it out!

Potato – 5 nos medium sized (diced)
Cumin seeds – 1 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Turmeric – ½ tsp
Dry mango powder (aamchur) – 1-2 tsp
Garam Masala – ½ tsp
Oil – 2 tbsp
Salt to taste
Coriander leaves – for garnish

1.    Heat oil in a wok and add cumin.
2.    Add diced potatoes as soon as you get the aroma of the cumin.
3.    Close lid and cook on low flame until the potatoes are almost cooked.
4.    Now add all the spices and salt and mix well
5.    Garnish with coriander.
6.    Serve with chappatis

If you have daal to go by, even better since this dish is a dry item.

Liked it? Please leave a feedback…it means a lot to me.

Till tomorrow….happy cooking!