| potato boiled and smashed | , peas, carrot | |
| 1 tsp chaat masala | ||
| 1 bunch coriander chopped | ||
| 1 tsp coriander powder | ||
| 1 tsp cumin pdr | ||
| 1 tsp ginger garlic paste | ||
| 1 small lemon | ||
| 1 tsp oil | ||
| puff pastry sheets | ||
| 1 tsp red chili pdr | ||
| salt | ||
| 1 tsp turmeric pdr |
Take all type of vegetables cut into small pieces boil till bit and keep it a side. take a Pan add oil to it then add cumin seeds,turmeric,ginger garlic paste,salt,red chillie powder,saute them then add all vegetables,corainder powder,coriander leaves mix them then add chaat masala,lastly add lemon juice mix well once it is done transfer it to a plate let it cool down.Take Puff Sheets make it into different shapes add stuffing into it, add little water to the edges and close the puff keep it in the fridge for 5 min. Pre heat the oven at 450fand keep it for 10 min. |
Hola Amigos!
Patata bravas is a traditional tapas recipe. Each household has their own recipe and finds them the best. kids sure will love this recipe needless to say about adults. Tapas means a variety of appetizers or snacks in the Spanish cuisine. It is usually served to encourage conversation among people who otherwise will be busy eating a whole meal. We had Tapas for the first time in Solea Restaurant, MA, USA. You can find the review of the restaurant in our other blog. Just click here.
Ingredients:
Call us old-fashioned, but we want our chips fried. Not that we have anything against microwaved ones. We are favour of that too. But we are sure you will agree with the fact that fried chips are definitely tastier.
Ingredients:
Potatoes- 2 large ones
salt to sprinkle
pepper(optional)
Method:
Ingredients:
Garlic - 1 head
Yukon gold potatoes -1 lb
olive oil - 1 tbsp
sour cream - 1/8 cup
butter - 2tbsp
milk if needed
salt
white pepper
Method:
Separate the garlic into cloves and add olive oil and wrap in an aluminium foil and bake for 45 mins at 350 F
Mash the garlic finely or if you are using a ricer rice the garlic along with the potatoes.
Boil potatoes with salt and then peel them.
Mash the potatoes and then add the other ingredients. Add milk if needed for consistency.
Ingredients:
Potatoes 4 Small
Fresh herb(dill/rosemary/basil) 1 Cup packed
Garlic 3 Cloves
Green Chiles 2 – 3
Turmeric Powder a pinch
Salt to taste
For seasoning:
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 6
Asafoetida a pinch
Oil 2 tsps
Method:
Remove stems, wash and slice the green chiles.
Peel and lightly mash the garlic cloves.
Thoroughly wash herb in fresh water, remove any tough stalks and finely chop it.
Wash and halve the potatoes.
Bring to boil few cups of water in a sauce pot.
Add potato halves and cook till they turn soft but not mushy.
Strain the potatoes, peel and chop them into small cubes.
Heat oil in a pan, add all seasonings. Stir well to let herb stick to the potatoes and cook covered for few seconds.
Uncover, fry till potatoes start to brown a little and herb are cooked.
Finally season with salt and serve potatoes with herb with plain steamed rice.
Ingredients:
2 cups Coconut Milk
• 2 Potatoes (peeled and chopped into 1/2 inch cubes)
• 3-4 Green Chillies
• 4-5 Curry Leaves
• 1 tsp Ginger Paste
• 1/2 cup Thick Coconut Milk
• 1/2 tsp Pepper Powder
• Salt to taste
Method:
•Boil the potato cubes with thin coconut milk in a pan.
•Add ginger, curry leaves, salt and green chillies.
•Simmer on low flame till the potatoes become soft.
•Add powdered pepper to it.
•Cook until the gravy gets thickened.
•Now pour thick coconut milk and simmer for another 2 minutes.
•Potato stew is ready. Serve with chapattis.
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