Tag: Potato

Aloo Raitha | How to make aloo raitha? | Raitha Recipes

Easy-peasy, refreshing and cooling aloo raitha – a simple side dish
02/07/2017 8:28:55 PM vindhyadesai

Aloo or potato or batata is one super vegetable. Though full of starch and carbohydrates, if consumed in moderation and in tasty dishes it can be quite beneficial. Of course I do not recommend to load up on salted potato chips. But this aloo raitha is both refreshing and cooling.
Aloo raitha acts as a super side dish for pulaos or bhaats or biriyanis. It also has a lot of texture as potato provides a lot of body to the raitha. Just a few simple flavours and voila! you have made yourself a super tasty side dish. ... “Aloo Raitha | How to make aloo raitha? | Raitha Recipes”

Thai Green Vegetable Curry | Curry recipes

Mildly spicy, creamy, fragrant Thai green vegetable curry, one-pot meal
12/07/2016 9:03:37 PM vindhyadesai

A bowl of Thai green vegetable curry on a bed of rice is soothing to both the mind and the body. Clean, fresh, fragrant flavours all amalgamated into soft succulent vegetables is  a treat. In my opinion, it is one of the best kind of dishes for an early dinner.
Thai green vegetable curry is creamy from all the coconut milk that we add into it. All the fresh spices and flavours from the Thai green curry paste get absorbed by the veggies. This makes one fall in love with Oriental cuisine and flavours. ... “Thai Green Vegetable Curry | Curry recipes”

Mixed Veg Saagu | Karnataka Style Mixed Veg Saagu

Karnataka style delicious mixed veg saagu a popular side dish for set dosas
11/14/2016 9:41:12 PM vindhyadesai

Aromatic, flavourful, coconuty mixed veg saagu Karnataka style is one of my favourite gravies. It is a very popular side dish for chapathis/rotis, pooris or dosas especially set dosas.
Veg saagu has a rich taste rendered by the coconut masala along with a background of subtle spices like laung, dalchini. The hint of tanginess from lime/lemon makes it a very well balanced gravy. The mixed vegetables are cooked to perfection. They melt in the mouth but still with a little bite. The combination is exquisite! ... “Mixed Veg Saagu | Karnataka Style Mixed Veg Saagu”

Lauki ke kofta in tamatar gravy

Crisp on the outside, soft delicious lauki ke kofte in a rich tamatar gravy
11/06/2016 4:08:34 PM vindhyadesai

Kofta dishes are one of those dishes which are a whole meal on their own. They are like starters but the gravy in which they float in, is a tasty side dish for rotis or rice.  Lauki ke kofta is delicious crisp on the outside and soft and flavourful on the inside.
Kofta are very similar to cutlets/dumplings. These are added to an aromatic gravy. The kofte absorb the flavours from the gravy and become moist and soft. This gravy tastes best with rotis/phulkas. If you are among those who do not like lauki then this flavourful rich gravy will surely transform you 🙂
If you like, you can also deep fry the kofte in hot oil till they turn golden. Make sure to coat them well before frying. Try more gravy type of dishes from FOI. ... “Lauki ke kofta in tamatar gravy”

Baked Aloo Samosa | How to make baked aloo samosa? | Baked Samosa

Mouth-watering super tasty and healthy whole wheat baked samosas
10/17/2016 10:12:41 PM vindhyadesai

Dreaming of eating hot samosas on a rainy evening or a cold winter? Want to bite into one but worried about the calories. Then this is the recipe for you, of course it is not completely devoid of calories as it does have potatoes as the main ingredient for the filling and also a bit of butter smeared over the samosas. But that is hardly anything compared to the calories one gets from deep fried ones. Moreover the outer covering is made  entirely from  whole wheat (atta) which makes it that much more healthy and guilt free. Ditch those office samosa parties and make them at home.  Follow stepwise to see how to fold into samosas. I am not an expert in making perfect samosas, I have tried to illustrate easy ways of folding the samosas. Doing it a few times will give you confidence. These can even be deep fried in hot oil on medium temperature till golden and crisp.
Enjoy these hot samosas with homemade green and sweet chutneys. I had made these when I had made Amrkhand at the end of last winter. The turn to post these yummy samosas has only turned up now! Dear readers, click on the links for more baked goods and more potato recipes. Try more snacks like baked nippattu. ... “Baked Aloo Samosa | How to make baked aloo samosa? | Baked Samosa”

Aloo Posto | Bengali Aloo Poshto | How to make aloo posto?

Pungent and flavourful aloo posto – aloo sabzi with khus-khus paste
10/09/2016 10:42:16 PM vindhyadesai

Aloo sabzis are the go-to sabzis be it on a festival or on regular days. Aloo or potatoes just work with anything and everything. After I decided to prepare Bengali style khichuri and tamatar chatni for Durgashtami I was thinking of a sabzi to go along with the chatni and phulkas/rotis, finally I zeroed in on making aloo posto. The star of the show is not aloo though. It is a paste made from lightly roasted khus-khus/gasa gase/poppy seeds. They give a pungent flavour to the sabzi and add great texture. Aloo posto is generally made in mustard oil like most Bengali dishes. It is a simple sabzi and is ready in no time. Do try other khus-khus or poppy seeds related dishes and aloo dishes. ... “Aloo Posto | Bengali Aloo Poshto | How to make aloo posto?”

Bengali Khichuri | Bengali Style Khichdi | Bhog er Khichuri

Bengali style khichdi or khichuri, filling and satisfying – Bhog er Khichuri
10/09/2016 8:06:47 PM vindhyadesai

Today was Durgasthami and I made a big Bengali spread for the occasion. It included, aloo posto, Bengali style tamatar chatni, rosogullas and bhog er khichuri. This khichdi is one of the many versions of khichdis one can find in the Indian cuisine. From Pongal to huggi to plain khichdi to mixed veg khichdi there are so many varieties. Every state has at least one of its own versions. This khichdi has roasted mung dal in it with some vegetables. It has some aromatic spices like laung, elaichi, dalchini. They add nice flavour to the khichdi. This is a special dish from the Bengali cuisine and is specially made during festivals like Durgasthami and Saraswati Puja making it ‘Bhog er Khichuri’. It is made with a special type of rice called GobindoBhog chaawal. Any fragrant rice like jeera or basmati rice can be used or even our good old sona masuri rice can also be used to make this khichuri. I have adapted this recipe from a blog which has some nice recipes from the Bengali cuisine. Try other Bengali recipes. ... “Bengali Khichuri | Bengali Style Khichdi | Bhog er Khichuri”

Aloo Jeera | How to make aloo jeera?

Easy aloo jeera recipe with warming, toasted jeera
10/06/2016 7:38:51 PM vindhyadesai

One of the most common recipes I turn to when I need to prepare something with chapathi/phulkas/rotis is this easy aloo jeera sabzi. Aloo jeera or potatoes in warm toasted jeera/cumin seeds sounds comforting and delicious. This easy aloo jeera recipe can be made for vrata/vrat during Navratri or other vrat related festivals. Use sendha namak when making this for vrata/vrat. This dish gets ready in very less time the only waiting time is for the potatoes to get boiled and cooked which will be faster if you cook them in a cooker. Potatoes can be chopped in any way you like, any shape and any size but make sure they are bite sized. Here jeera is added 2 ways, toasted and pounded jeera and some in the tadka. Other potato dishes to try. ... “Aloo Jeera | How to make aloo jeera?”

Sabudana Tikki | How to make sabudana tikki? | Navratri Recipes

Soft and crisp sabudane ke tikki with khatta-meetha chutney
10/02/2016 12:57:41 PM vindhyadesai

Sabudana or tapioca pearls are the most common ingredient used during vrata/vrat. It is extracted from cassava root and root vegetables are considered to be healthy to be eaten during fasting festivals. Phaalar or falaari dishes are easy on the stomach and generally simple to make. One would definitely like recipes that are easy to prepare during vrats. Sabudane ki tikki are made from sabudana (obviously), potatoes. To bind everything together I have used arrowroot powder (easily available in grocery shops) which is similar to tapioca flour and is a starch obtained by a root. Arrowroot powder is a permitted ingredient for vrats. You can use lightly roasted besan or even cornstarch or cornflour if you are preparing this on non-vrat days. The main flavouring is from peanuts/groundnuts and other spices. Here I have served with khatta-meetha chutney, serve with falaari chutney on vrat days. ... “Sabudana Tikki | How to make sabudana tikki? | Navratri Recipes”

Hara Bhara Kababs | Hara Bhara Tikki | How to make hara bhara kababs?

Loaded with greens, delicious hara bhara kabab with refreshing mint chutney
09/25/2016 5:43:33 PM vindhyadesai

Starters and appetizers always set the tone of a meal. Delicious starters served in the right portions define the quality of the rest of the courses. Kebabs/Kababs are one of the most preferred kind of starters. Kababs are originally from Middle East. These need not be non-vegetarian as is the common notion. Perfectly delicious vegetarian kebabs/kababs can be made and they make great starters to a meal. Boiled potatoes generally form the base of vegetarian kebabs/kababs. Hara bhara kabab is one of the most common type of starters, loaded with goodness of green spinach and peas mixed into a base of boiled and mashed potatoes. Grated paneer adds great texture and structure to these kababs, light masalas like amchur powder add the perfect taste to wake up those taste buds. Serve these with a simple refreshing mint/pudina chutney or with plain old ketchup. ... “Hara Bhara Kababs | Hara Bhara Tikki | How to make hara bhara kababs?”