Purple Potato Saute Spiked with Chives

                             Purple Potato Saute Spiked with Chives

As we could feel summer officially the temperature in my part of the world on some days goes up to 107 degree F.In the months of December, January we literally cry for warmth but in summer complain about the heat .Chuckles. I found those cute little purple potatoes in the whole foods market last week and couldn’t resist buying them. Several recipes, thoughts crossed my mind .But my over growing chives plant craved some attention and I am using in all possible dishes. Chives has mild onion flavor and you could use them in Mediterranean dishes or bean salads or in anything you don’t prefer strong onion flavor. I add them to my bean salads, in whole grain crepes some times in curries. I add them to my cream cheese it is exotic as a spread along with toasted bread with olive oil and sea salt. Technically it is believed that colored potatoes provide more fiber and minerals than the white ones http://whfoods.org/genpage.php?tname=dailytip&dbid=122.Today’s recipe super simple can be prepared on stove top or in an oven. You got enough time to roast it in an oven its more crisper and tastier than the stove top ones. Enjoy it with plain rice/breads .Add couple of variety of vegetables like carrots and cauliflower to the potatoes and enjoy it with a bowl of warm boiled brown rice. Its heaven on a rainy day.

Ingredients


Purple Potatoes -4(Medium Sized)


Chives Hand full (Chopped)

Mustard Seeds 1Tsp

Chana Dal 1Tsp

Urad Dal 1Tsp

Red Chili Powder 1Tsp

Cumin seeds /Jeera ½ Tsp

Oil 2Tsps

Salt to Taste


Method



1. Wash and Dice the potatoes along with the peel to 1inch small pieces.

2. Heat a Wide Bottomed pan and when it is ready to season add mustard seeds,urad dal,chana dal,jeera and add the diced potatoes once the mustard seeds start to splutter.

3. Sprinkle the potatoes with little water and turn it on medium flame.

4. Add salt and close the pan with a cover. Check constantly for not being burnt

5. In about 15 Minutes the potatoes will start turning to be soft .Leave it on low flame for another 5 minutes and Switch off.

6. Garnish with chives and give a toss.

7. Potatoes are ready to be consumed .Add a Cup of cooked brown rice.

Boom turns out to be a one pot meal.


Oven Version


Preheat the Oven to 350 degree farenheit

1.Wash and cut the Potatoes along with the peel to 1 inch pieces
2.Mix all other ingredients with the potatoes
3.Add the Chopped chives the last five minutes before taking the dish out of the oven.If you like the burnt flavor add them at the initial step along with the potatoes.

4.Turn the mixture into a baking bowl

5.Bake it for 30 Minutes.It is ready

Brussel Sprouts Saute

                             Brussel Sprouts Saute

One reason that I am now open minded to new veggies is my husband. When he sets off for the grocery shopping I can expect to see at least one new kind of veggie or greens sitting in the veggie compartment of my refrigerator. This is how I am forced to look for or create recipes using bokchoy, brussel sprouts, passion fruit etc. Actually it’s not just veggies he is generally on the exploring side unlike me. I prefer happy path always stick to proven and safe approach in doing things. But ‘A’ wants to try and explore new things. An example for you guys to taste. During the Memorial Day long week end, we had been to an aquarium and they had simulated ocean and had like 30 sharks swimming around. They had a sign “Dare You, Swim with the Sharks”. Never in my senses had I thought it would be for true. They claim it’s all safe and we need to follow instructions like swim along with the flow in the same direction sharks are swimming. You go like deep in to the water snorkeling. Our man ‘A’ was so thrilled and got all the instructions (I doubt all the instructions reached his ears in the excitement) and ready to pay. My daughter ‘Jr A’ was super excited and was like “Go Appa Go, why are you not going”. I was about to faint by the 100 possibilities that will go wrong when he gets in to the water crossing my mind at that time.”What happens if one of the sharks loses control? What happens if the snorkeling equipment fails (didn’t strike at that moment that he is a professional swimmer)? What happens he has no energy? What happens blah blah blah? This is when I will use my emotional drama tactics when all my other tactical skills to stop fail.That will stop him and stopped him that day from swimming with the sharks. To scare me even more my daughter ‘Jr A’ is a typical of ‘A’.Sometime I feel his dynamic approach is good in making decisions while I think ,think ,think and nth time think of pros and cons and never come to a decision. So this post is to my man ‘A’. Here you go ‘A’ for you and your favorite brussel sprouts sauté.
This sauté is very simple and uses everyday ingredients that you have in your pantry. Let your creative juices flow using this recipe, mix and match combinations of basil & parsley or thyme & chives. You can even add a cup of cooked penne or bow tie or any kind of non-hairy (what I mean non hairy is not angel hair kind pasta, those long hair look like.) pastas. You have One Pot meal ready in a jiffy.


Brussel Sprouts Saute

Ingredients

Brussel Sprouts 10Nos

Red Onion 1(Diced)

Black Pepper Powder 1Tsp

Cumin Seed 1 Tsp

Cooking Vinegar /Apple Cider Vinegar 2Tsp (optional)

Oil ½ tsp

Salt to Taste


Method


1. In a wide vessel boil the Brussel Sprouts with water. Drain well after boiling.

2. In a wide bottomed pan heat the oil and when ready for seasoning add the cumin seeds, onion and sauté until onions turn slight brown.

3. Add the vinegar and in couple of minutes it gets to evaporate, add the boiled Brussel Sprouts.

4. Check for salt and give the brussel sprouts a toss so that it’s well coated with vinegar, salt and onions.

5. Leave it for a couple of minutes and add the black pepper powder. Switch off the flame.

6. For the Indian version add ½ Tsp of Garam masala and garnish with cilantro if you wish .I didn’t add it in this version but that tastes great too.

7. Can eat just as it is or with white plain basmati rice.


Note:


Vinegar is optional. You can skip if you do not have.

I always have Apple Cider Vinegar in stock so I used ACV.

Podlangai Paalkootu/Snakegourd in Sweetmilk & Vegan Version

       Podlangai Paalkootu/Snakegourd in Sweetmilk & Vegan Version

This is a sweet dish but  not considered as a dessert in our family .Its a traditional Iyengar dish.Both my husband and myself originate from traditional Iyengar roots.While flipping  the e-pages  of my blog ,realized there is no traditional Iyengar recipe ,here you go with one.This Paalkootu goes very well as sides to any spicy sambar or hot thogayal/chutney .In particular it goes very well with Vatha Kuzhambu/Mendiya kuzhambu.This Paalkootu takes its presence for sure in my maternal grand parent's house during our family get together.My maternal Grand mom mentions that this dish is my mom's favorite.My mom is the eldest in her family followed by two sisters and a brother.My Maternal grand mom is such a wonderful person she would make sure there is one favorite item of each person served during our family get together.She is an excellent cook.She never misses to prepare and make us relish our favorite dishes during our visits.This is to the great lady and Thatha.Thatha and K Ammama, I know you do not have access to internet I will have V(another cousin of mine) to take a print out of this post and read it for you.

Fresh tender snakegourd diced in to pieces and boiled along with sugar ,milk and coconut scraps garnished with cashews .Added coconut milk for the vegan version.


Podlangai Paalkootu/Snakegourd in Sweetmilk & Vegan Version

Ingredients 

Snake gourd -2(Makes sure they are tender and fresh)


Sugar 2Tbsp

Rice flour 1Tsp

Milk 1/2 cup

Mustard Seeds 1/2Tsp

Oil 1/2 Tsp

To Garnish

1. 1 Tsp Broken Cashews roasted in Ghee or Oil
2.Fresh Coconut Scraps 1Tsp

Method

1.Dice the Tender Snakegourd in to small pieces .

2.Take a wide bottom vessel and add the diced snakegourd pieces and add two cups of water .Start the flame and leave it to cook on medium flame until they are soft.Do not overcook.

3.Drain the  Snakegourd peices with a strainer.

4.Take a wide bottomed pan with the 1/2tsp of oil.Once oil is ready to season add the mustard seeds.

5.Add the cooked snake gourd pieces to the pan,sprinkle little water and add the sugar.Leave it to boil until the sugar dissolves.When the sugar syrup starts to thicken mix the rice flour along with the milk and add it to Sugar syrup coated pan of Snakegourd pieces.

6.Garnish with Roasted Cashews and Coconut scraps.Ready to consume and So Yum.

Vegan Version Method

1.Follow steps 1,2,3.In step 4 instead of Milk add 1/2 cup of coconut milk.Avoid the rice flour as it is added only to give a thick consistency.

Bhagare Baigan - Eggplants in Peanut Curry

                             Bhagare Baigan - Eggplants in Peanut Curry

I should have got this out typically on or before Mother's day.This is one among few other creations of mine that both my Mom and MIL relishes .During my Mom's every visit I would try to make this as many times as I can .For my MIL she tasted first time during her recent visit ,she liked it so much and I believe she prepared back in India for my FIL.There are so many reasons I could not get this out on Mother's day .Many crazy things have been happening that deviated my attention from this blog.I will catch up on all of your recipes soon.

This is to two wonderful women in my life My Mom and My MIL.

Bhagare Baigan is an authentic dish from Andhra.I learn t it from one of my Telugu friend  so many years ago and I religiously follow her recipe without any variations.This has been a hit in parties,a casual dinner or a twist to the regular menu.This dish consumes little more oil than the usual frying .


Ingredients


1.Tiny Purple/Green Eggplants  10(with stalks)
2.Onion 1(Diced) 
3.Garlic 1(minced)(Optional)
4.Jeera 1 Tsp
5.Mustard Seeds 1/2 Tsp
6.Oil  2 Tbsp(table spoon)
7.Salt to Tast
8.Cilantro for Garnishing.

To Grind to a Paste


1.Peanuts   1/2 Cup
2.Dhania/Coriander seeds   5 TSp
3.Red Chilies  6
4.Tamarind Size of a half lemon or 2 Tsp Paste
5.Salt 1/2 TSp

Roast the 1,2,3 Ingredients until when the peanuts start turning brown.Grind it to a paste with tamarind ,salt and  little water.

Method


1.Wash the eggplants well.Do not remove the stalks.

2.Cut the eggplant from the bottom diagonally .The stalks will act as a support to hold the eggplant along with the stuffing.Do not cut deep down,the eggplants will fall part.


3.Take a spoon full of the ground peanut mixture and spoon it inside the cut eggplant gently.Stuff a little bit more if you think there is more room inside the eggplant to hold the mixture.

4.Stuff the remaining eggplants the same ways as step 2&3.

5.Heat a wide bottom pan and add the oil.When the oil is ready for seasoning add jeera,mustard seeds,diced onions,garlic and fry it until the onions start turning golden brown.

6.Add the stuffed eggplants one after one and add salt.

7.If you have ground peanut paste left add them to the pan.Check for salt .Give the eggplants,peanut mixture a gentle turn using a wooden spatula or a flat spatula for the salt to spread evenly.

8.Cover the pan and check in between so that it the eggplants doesn't get burnt.In about 20 minutes you will see the eggplants will turn tender and soft.

9.Give again a gentle turn and leave it to cook without the lid for another 5 minutes


10.The water in the gravy will evaporate and the eggplants will gel with the peanut mixture.Garnish with cilantro.

11.Bhagare Baigan tastes heavenly with plain rice ,rotis or  simple sambar.

BCM - Spiked Cucumber Salad

                                BCM -  Spiked Cucumber Salad

BCM-Basil,Cucumber,Mint is the abbreviation.I am using Basil in every possible dish as my basil plant is overgrowing and I do not want to waste or the leaves to dry.I used some cut basil in Pulao,in parathas,as a garnish for subjis.I was skeptical combining with Indian recipes as it might leave a pungent flavor to the dish.To my surprise not much of a  big difference.I generally do not like to waste food , my mom  always mentions "Food is Lakshmi" and whenever my brother and me over the dinner table show signs of wasting food she would start like "Food is Lakshmi and the wasted food would run to  the ocean and cry to goddess Lakshmi and in turn Goddess Lakshmi curses with no food to that person" .She narrates this story almost every day thinking we are  still toddler kids and the story continued until My brother left to do his Masters and I got married  . We pretend that we believe  that  story and will polish off the plate clean.I am using the same tactics on my daughter pheww  never works.It is believed  Food is Goddess Lakshmi -symbolizes Wealth.BCM-Spiked Cucumber salad can be made in minutes before the mealtime.Its a great sides addition .

BCM -  Spiked Cucumber Salad

Ingredients


1.Cuccumber 1(Large)

2.Green Chilies 2 (Minced)

3.Mint Handfull Chopped

4.Basil Handfull Chopped

5.Cilantro Handfull Chopped

6.Ginger 1/2Tsp(Grated)

7.Salt to Taste

8.Black Pepper Powder 1Tsp

To Garnish(optional)

1.1/2 Tsp Cashews Broken

2.1 Tsp Raisins

Method


1.Peel the cucumber and dice it in to small pieces

2.In a large bowl mix together the diced Cucumber,Minced Green Chilies,Grated Ginger,Chopped Basil,Cilantro,Mint,Salt and Pepper.

3.Mix all the ingredients well.

4.Garnish with Cashews and Raisins.Great Green Salad ready in minutes.

Corn Kernels In Coconut Milk Gravy

                                      Corn Kernels In Coconut Milk Gravy  

Today's corn curry , incorporated  from Mallika Badrinath's cookbook.Generally I have a staunch feeling she uses way too much of garlic in curries.For example she counted 6 pods of Garlic in this curry.I am not Anti Garlic,but we do not like  the strong flavor too much.Included  2 pods which was pretty strong for us.Our taste buds counts for medium spicy/sometimes less spicy .Its been a longtime I cooked by the books.Ever since internet is available 24/7  just Google.Few years back I remember before blogging became notable  some of my friends and myself would visit Food sites like Bawarchi,Sify Food. Tarla Dalal's website - All rounder.But again I weren't successful on every tried recipe  of Tarla Dalal's .Will jump to the recipe now and Wishing You All a Wonderful Weekend Ahead.I am looking forward to this stalking weekend after a tiresome week and  previous weekend my daughter  being sick,this is an awaiting one .


Corn Kernels In Coconut Milk Gravy

Ingredients

1.Yellow Corn Kernels  2 Cups


2.Organic Lite Coconut Milk 1


3.onions 1 Diced


4.oil To Season

5.Potato Boiled 1(diced)


6.Salt to Taste


7.Cilantro to Garnish


To Grind to a Paste


1.Cinnamon Stick 1/2 Inch


2.Garlic pods 2


3.Green Chilies 2

4.Coriander seeds/Dhania 1/2 Tsp

5.Cloves 2


6.Poppy Seeds/Cashews  1 Tsp

Method

1.In a Heavy bottom pan heat the oil add the onions once the oil is ready and saute until the onions turn golden brown.

2.Add the ground mixture and saute until the raw smell of the garlic wades off


3.Add the Corn kernels,Boiled Potatoes and salt.Leave it on low flame for 5 minutes for the kernels to cook.


4.Add the coconut milk and leave it for couple of minutes and switch off the flame.


5.Garnish with Cilantro.Goes well with rotis.

Potato Tikki/Potato Patties

                                    Potato Patties /Potato Tikki

I would rather call it as cutlets .Tikki means cutlets.Its made of mashed boiled potato with a mix of  spices.This can be categorized under street foods.I am drawing blank for the subject matter of this post.There is so much to write I have pics of dishes that I cooked  still  sitting in the camera's memory card  .But  so much happening around.My work getting crazy and we had to visit  the ER over the weekend for my daughter.On Saturday night she started screaming with pain on her left ear.The next day morning she developed high temperature , I saw signs of infection and we didn't want to wait  for the next weekday and took her to the ER.Yep they confirmed its ear infection and put her on antibiotics.I just wanted to get this simple dish out to you all.Potato Tikki is prepared using boiled mashed potato's mixed with your choice of veggies and spices.I ran out of bread crumbs so substituted with Besan/Chana dal flour.Do try this one.It goes very well with Tea/Coffee.


Potato Patties /Potato Tikki

Ingredients

1.Potato Boiled 2(medium Sized)

2.Garlic 2 Pods(Grated)

3.Ginger 1Tsp(Grated)

4.Green Chilies 2(Minced/Grated)

5.Carrots 1(Peeled and Grated)

6.Cilantro 2Tsp(Chopped)

7.Salt to Taste

8.Turmeric Powder 1/4Tsp

9.Oil for Shallow frying


Method

1.Mash the potato's with a masher without any lumps.

2.In a Wide bowl mix the Mashed potato,Grated carrots,Grated garlic and ginger,Minced green chilies,chopped cilantro ,Turmeric powder .

3.Add the salt to the Potato dough and mix well.


4.Make lemon sized round balls out of the potato dough.

5.Heat a Griddle/Tawa and when it is ready add 1/2 tsp of oil and spread it evenly all over the griddle using a wet paper towel and remove excess oil .This process of thin coating of oil will not make the patties to stick .

6.Take 1 Ball of potato dough ,pat it against the  hands to make round discs.Repeat this with all the Potato balls.

7.Pat both sides of the discs with besan or bread crumbs.

8.Place the discs on the heated tawa and add little oil to its sides.

9.Turn them to the other side to cook.Patties both sides will turn  brown and crunchier .If you want it more crispier can leave it on the griddle for another couple of minutes on both sides.

10.It goes very well with Hot and Sweet Tomato sauce.:):).

Note:
1.While mixing the dough you can boil and add veggies like corn,peas, cabbage anything of your choice.