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Mouthwatering Vegetarian Potato Recipes You Need To Try

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 PotatoRecipes
Forget your boring potato sides this summer and try one of these luscious recipes!

Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes. I always like to have potatoes on weekend for my brunch.As you all would have known , I love potatoes and paneer in vegetarian dishes.

I was contemplating of recipes to do with small potatoes. Got ideas of doing potato sausage soup, potato donuts, roasted rosemary garlic potatoes, bacon wrapped potatoes, crispy baked potato chips, twice baked golden potatoes, mini stuffed potatoes, mini potato quiche, Parmesan roasted baby potatoes, potato pizza, cheese potatoes, potato crepes, little potato pies, smashed potatoes, spicy honey potatoes, mini potatoes with cream and herbs. And got some indian recipe ideas too. We call the small potatoes as aloo in India. So, here it goes – Crispy Indian aloo, dum aloo, flatbread stuffed with spicy potatoes, potato parathas, aloo dum chaat, aloo spinach, crispy spicy aloo, aloo rice, potato biryani, potato peas masala, potato pickle,potato samosa, and potato gravy. I wanted to mainly see the beauties and not mash them. So I usually concentrate more on a recipe where we can see these little potatoes without just only feeling them. Thought of mentioning my ideas as it may help for people who want to try different recipes from these little potatoes.

Potatoes! Baked potatoes, Mashed potatoes, potato casseroles, hash browns and so on! Seriously, I have not tried a potato recipe that I didn’t like. The least I like are the French fries.Potatoes are the easiest ones to cook and also one of the most favourite vegetables of all especially the kids. And it’s really hard to go wrong with recipes when we have potato as our ingredient. It will be tasty always.

I have listed potato recipes below 🙂 and it will be a never ending listing 😉 I will surely edit them as it comes 😀

My other Collection recipes: Biryani Recipes, Breakfast in 20 minutes or less , Garlic based Recipes.

  1. BABY POTATO ROAST

Spicylittlepotatoroast-3

Indian style vegan baby potato roast that is crispy outside and soft on inside.It is an ultimate comfort food and you can also serve them as a starter and serve with yogurt dip. It is so simple and delicious. Purely VEGAN. Recipe is here

     2. POTATO GARLIC TIKKA

LittlePotato-6

Little potatoes are marinated in yogurt and spices, skewered and then grilled over the oven.  Recipe is here.

Purely Vegetarian. Vegan Note: Replace yogurt with soy yogurt.

3. CAULIFLOWER POTATO PEAS MASALA 

AlooGobiMatar-2

Simple stir fry of potatoes, peas and cauliflower flavoured with aromatic Indian spices. This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the couch. Recipe is here.

Purely VEGAN.

4. POTATO/BAJJI FRITTERS

OnionBajji-7

Tempting Finger food snack. It is a great snack for any day of the week, deep fried and quick to make! addictive combo! right?! Recipe is here.

Purely VEGAN.

5. HERB & GARLIC OVEN ROASTED POTATOES

Oven-Roasted-Potatoes-name1

A great roasted potato side dish made with herbs and garlic.  They are baked in a hot oven for 30 minutes or so until lightly browned, crisp on the outside and tender inside, almost like a potato chip. recipe is here.

Vegetarian. Avoid the Cheese to be purely vegan.

6. CHEESY ROASTED BABY POTATOES WITH SOUR CREAM

PotatoRoast-7

Cheesy, Garlicky, crispy roasted baby potatoes hot from the oven – completes the perfect brunch! recipe is here.

Avoid the cheese and cream for vegans. 

7. PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP

PotatoWedges-5

Crispy oven baked potatoes coated with freshly grated parmesan and a generous dose of garlic! They are crispy, flavorful and delicious! recipe is here.

Avoid the cheese to be purely vegan.

8. POTATO ONION ROAST

PotatoCurry2

Perfectly roasted spicy potatoes with caramelized onions!recipe is here.

Purely Vegan.

9. MINI SAMOSA

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Crispy on the outside and filled with spicy little potatoes and peas, these bite size samosas are irresistible.recipe is here.

Purely Vegan.

10. CREAMY MASHED POTATOES WITH BAKED KALE CHIPS

Kale Mashed Potatoes-10

Creamy, lump-free, easy and flavorful with some crunchy kale chips. recipe is here.

11. POTATO SUKKA/ POTATO DRY ROAST

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Perfectly roasted spicy potatoes with ginger and garlic.!recipe is here.

Purely VEGAN.

12. SAAG ALOO CAPSICUM

SaagCapsicumAloo-2-2

Indian spiced potatoes with spinach and capsicum — a perfect side dish.recipe is here.

USe coocnut milk instead of milk in the recipe to make it vegan friendly.

13. ALOO RASEDAR/ POTATO TOMATO GRAVY

Aloorasedar1

Easy spiced potato curry from Uttar Pradesh cuisine – Winter special.The rice is also no onion no garlic recipe.

recipe is here. Purely VEGAN.

14. RESTAURANT STYLE VEGETABLE BIRYANI

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This delicious layered biryani is fragrant, flavorful, and filling. Carrot, beans, peas and potatoes cooked in gravy of spicy yogurt and served with basmati rice topped with cashews and fried onions.recipe is here.

Vegans can leave the ghee and replace yogurt with coconut milk.

Cheesy Roasted Baby Potatoes with Sour Cream

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PotatoRoast-7Cheesy, Garlicky, crispy roasted baby potatoes hot from the oven – completes the perfect brunch!

My favorite baked baby potatoes! They are the perfect side dish for your dinner or breakfast! Crispy oven baked potatoes coated with freshly grated cheese and a dose of sour cream! They are crispy, flavorful and delicious!They are simple and perfect every time i make them. Crispy on outside and soft on inside. They are irresistible all over.

Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes. When “The little potato company”, Number one concern quality wise decided to send me a sample package of their potatoes, I was very excited. They have a lot of goodness in one little package. They are all natural, never processed, always fresh, and has a lot of variety that you will never get bored with. I used the first three packages and made some mini potato samosas and potato garlic tikka. And made these in the middle sometime and posting it now.

PotatoRoast-8

I always like to have potatoes on weekend for my brunch.As you all would have known , I love potatoes and paneer in vegetarian dishes. So, I have a lot of potato recipes in my recipes already. My other favorite potato recipes arePOTATO/BAJJI FRITTERS, PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP, POTATO GARLIC TIKKA, HERB & GARLIC OVEN ROASTED POTATOES, POTATO ROAST, POTATO SUKKA/ POTATO DRY ROAST, CAULIFLOWER POTATO PEAS MASALA , SAAG ALOO CAPSICUM, MINI SAMOSAS

PotatoRoast-9

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Cheesy Roasted Baby Potatoes with Sour Cream
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 16 potatoes
 
Ingredients
  • • Little Potatoes – 16
  • • Sea salt – ¼ cup
  • • Garlic - 1 tbsp, minced
  • • Rosemary – ¼ tsp
  • • Paprika/Chilli powder – ¼ tsp
  • • Black pepper – ¼ tsp
  • Lime- 1, diced
  • • sugar – 1 tsp
  • • Oil – 2 tbsp
  • • Grated cheddar or any cheese you prefer – 2 tbsp

    For Garnish:
  • • sour cream/yogurt - 2 tbsp
  • • parsley – 2 tbsp, chopped
  • • Red Chilli Flakes – ¼ tsp
Instructions
  1. Wash & Place the potatoes in a bowl of water with two cups of cold water. Let them stand for 30 mins. Then pat dry with paper towels.
  2. Preheat oven to 450˚F
  3. In a bowl, mix the salt, garlic, chilli powder, pepper powder, lime, sugar, rosemary and 1 tbsp of oil. . And toss the rest of the mixture with the dry potatoes in it.
  4. Take a baking sheet and place the tossed potatoes.
  5. Put them in oven and cook potatoes after 30 mins until the potatoes are cooked through, browned and crispy.
  6. Toss the potatoes with the grated cheese.
  7. When it is melted and roasted, take it off from oven and garnish with yogurt or sour cream and parsley and red chilli flakes.
Notes
1. You can use the parchment paper to line in the baking sheet.
2. Coriander/spring onion can be used instead of parsley to garnish
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Chicken Dum Biryani Restaurant Style

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Chicken Biryani (11)Happy Canada day :)!

Rich and flovorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian chicken biryani in a restaurant style. Who does not love the exotic fragrant biryani?  Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita.

Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort feeling. Each and every time when I make biryani, I try different methods  just to differentiate and have different taste each time. There are varieties of biryani are prepared like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. The style of preparation and the rice used to make this biryani gives a unique delicious taste.

Chicken Biryani (8)

Chicken Biryani (12)Biryani is not strenuous at all to prepare like many believe. Its just little time consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another.In restaurant style, these days they don’t use the whole spices like cardamom, cloves and so on. They just blend everything together. When I was thinking of biryani other day, I realized that I did not post my chicken Biryani pictures yet. It is one of the most famous Biryani and I am not sure why I did not post 😀 Just Memory loss I guess.

Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani, Paneer Biryani , Egg Biryani, Ambur Mutton Biryani, Mushroom Biryani and Vegetable Biryani.

It is for all the Chicken and Biryani Lovers!

Chicken Biryani (13)

4.7 from 7 reviews
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Chicken Dum Biryani Restaurant Style
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
 
Ingredients
  • Marinate:
  • • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
  • • Biryani powder – 2 tbsp
  • • Red chilli powder – 2 tsp
  • • Coriander pwder - 1 tsp
  • • Jeera/ Cumin Seeds - 1 tbsp
  • • Green chilli - 5 (cut them roughly)
  • • Mint - ½ cup (chopped)
  • • Coriander- ½ cup ,chopped
  • • Curd – ¾ cup
  • • Oil – 2 tbsp
  • • Chicken – 1 kg, with Bone
  • • Salt – 2 tbsp
  • • Lime juice – 2 tsp
  • • Fried onions – 1 tbsp


    Rice:
  • • Basmati rice - 4 cup (soaked for twenty minutes)
  • • Jeera - 2 tsp
  • • Salt – 3 tbsp. (according to taste)


    Others:
  • • Fried onions – 1 tbsp
  • • Ghee - 2 tbsp
  • • Oil – 1 tbsp
  • • Orange food colour mixed with 2tsp of water or saffron in warm water
  • • Rose Essence – Few drops
  • • coriander and mint leaves– to garnish


    Special Masala Powder:
  • • Cloves – 5
  • • Cardamom – 5
  • • Bay leaf – 2
  • • Star anise – 1
  • • Fennel seeds / Sombu – 1 tbsp
  • • Black stone flower – 2 piece
  • • Cinnamon – 3 cm piece
  • • Cumin seeds – 2 tsp
Instructions
  1. Powder the Special Masala Powder.

  2. Marinate everything listed under “marinate” section with the special Masala powder for at least two hours or even overnight is great.

  3. Soak basmati rice for an hour. Do not wash many times the rice; it will make you lose the rice flavor.

  4. Boil 8 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 5 minutes after adding rice. That is usually 80% done.
  5. Meanwhile, add oil in a heavy bottomed pan, and add the marinated chicken and keep it without switching on.
  6. Now layer the rice with the cooked rice on the chicken, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
  7. Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium falme for 7 minutes and 25 minutes on very low flame.
  8. Now remove the weight and foil and fluff the rice carefully.
Notes
1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating chicken is a must. Mariante atleast for an hour, I soaked for 2 hours.
6. Don’t overcook the rice, then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
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Taste great with raitas, egg pepper roast, chicken 65, Mutton curry.

Chicken Biryani (14)

Breakfast in 20 minutes or Less

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Eating a small breakfast leads to healthier choices all day long. Do not skip Breakfast! 🙂

You think you don’t have enough time to make Breakfast? Most of our mornings goes by rushing that we tend to skip Breakfast. So I am trying to make a collection with some quick healthy, hearty morning meals. You do not have to limit the delicious breakfast foods to the morning hours ;)! I have made a list with breakfast ideas that we can make in 20 minutes or less than that. 🙂 Click the Name of the recipe for the recipe page! :)!


 

      1. Sweetened Condensed Milk Toast with Orange Zest – 5 mins

 

Condensed Milk Toast-6name Takes only 5 minutes to prepare – Toasting bread with butter, raining it with milk and some orange zest! Sweet & refreshing! Definitely decadent. Recipe is here.   Vegetarian recipe. vegan Note: Have made a note how to make vegan sweetened condensed milk.

 

      1. Nutella Mug cake – 5 mins

 

ChocMugcake-6 Mug cakes are always awesome to do. The idea is pretty neat. You combine all the ingredients in a large mug, cook it in the microwave for a minute or so and there comes the steaming chocolate cake. Recipe is here.   Vegetarian.

    1. Egg masala Toast – 10 mins

 

EggMasalaToast_Relishthebite

10 Minute Egg Masala Toast – – THE BEST quick and easy recipe for egg lovers! All you need is Milk, bread and eggs. Recipe is here.

 

    1. Vegetable Bread Toast Sandwich – 10 mins

 

BreadToast-3

 Bored with your toast? Spread this delicious homemade vegetables sauce on your bread and enjoy. Recipe is here.

 

Vegetarian and Vegan.


    1. Simple Poached Egg avocado Toast – 10 mins

 

Avacado-4 I somehow thought that poached eggs are like scary to do but they are beautifully easy.  They took me about 10 minutes to make this whole breakfast. The contrast between the crispy bread, the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it’s also very healthy and satisfying. Recipe is here.

    1. Creamy Mushrooms and greens on Toast – 10 mins

 

MushroomToast-4-2 Classic combo of creamy mushrooms, garlic and parsley piled onto toast. On the table in 10 minutes! Recipe is here. Vegetarian and have made a vegan note.

    1. Mumbai Style Egg Bhurji – 20 mins

 

EggBhurji_name Indian scrambled eggs, spicy and loaded with veggies. Perfect for a healthy breakfast or pairs well with rotis or a sandwich filling. Recipe is here.

  1. Ven Pongal/ Mashed rice and Lentils – 20 mins

 relishthebite-4

Ven pongal is a very easy and comfort food. It is made with just rice and lentils. Recipe is here.

vegetarian and have made a vegan note.

  1. Broccoli Cheese fritters eggless wuth yogurt dip – 20 mins

BroccoliFritters_Relishthebite-3-2

Who does not love fritters?  This recipe is so simple. One of the great way to nosh these broccoli is by tossing them with a bit of flour, garlic, good cheese, spices and sizzle them in oil.  Recipe is here.

Vegetarian.

10. Mini Paneer/ Tofu Corn sandwich

PaneerSandwich-2-2

Another quick 10 minute sandwich for breakfast  using paneer or tofu:) . Do not skip breakfast!

11. 2 Minute Chocolate Peanut Butter crumb cake

reese chocolate mug cake-2

Moist chocolatey cake topped with chocolate cinnamon streusel in just 2 minutes. The quickest way to treat yourself! It’s only one serving size with no eggs.



12. JALAPENO HERBS SAVORY CHEESE MUFFINS

CheeseMuffin-13

Individual convenient cheesy muffins for rushed mornings! Savory bell peppers, herbs, eggs and cheese muffins utterly delicious and moist!

Spicy Onion tomato chutney/ Kara chutney

by 3 Comments

RedChutney-7
Goes well with idli,dosa,bajji,pongal,roti and any kind of bread you fancy!
 
My mom makes this chutney with  idli or dosa most of the times. The main reason is because I love it and everybody loves it. I have made this couple of times and whenever i make this, people surely ask me for recipe. It is that good! I proudly share my mom’s recipe. It goes well with everything. Pakoda, samosa, bajji, idli,dosa, parotta,paratha, roti or any bread for that matter. 
You can store them for 2-3 days and serve.
I use sesame oil for tempering as it gives unique flavor to this. As I type, i feel like making some and having with hot dosas :)!
 RedChutney-8
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Spicy Onion tomato chutney/ Kara chutney
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • Onion - 1.5 cup ( almost 2 onions), diced roughly
  • Tomato - ¾ cup ( almost 1 tomato), chopped roughly
  • Red chilli - 5-6
  • Tamarind - a small gooseberry size
  • Oil - 3 tsp
  • Mustard seeds - ¼ tsp
  • Urad dal/split black gram - 1 tsp
  • Asafoetida - a pinch
  • Curry leaves - 1 sprig
  • Turmeric powder - ⅛ tsp
  • Salt - as needed
Instructions
  1. In a pan, add 2 tsp of oil in medium flame, add the red chillies,onions and salt, saute well till it comes transparent.
  2. Add the tomatoes and turmeric powder, saute well.
  3. Let it cool and blend well with tamarind.
  4. In a pan, add 1 tsp of oil, add mustard seeds, when it crackles, add the urad dal and curry leaves. When the urad dal turns color, switch off and add the asafoetida.
  5. Top this seasoning on the chutney.
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RedChutney-5

Baby Potato Roast

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Spicylittlepotatoroast-3Indian style vegan baby potato roast that is crispy outside and soft on inside.

It is an ultimate comfort food and you can also serve them as a starter and serve with yogurt dip. It is so simple and delicious. They are crispy, flavorful and delicious!They are simple and perfect every time i make them. Crispy on outside and soft on inside. They are irresistible all over. this recipe is my Mom’s recipe. She always make this for me 🙂 whenever there is garlic rasam or onion kuzhambu, she makes sure she prepares this. I missed it so I prepared this for myself  ! I love to eat them always. It reminds me of my childhood.  I am sure she will be happy if she checks this recipe here. I am sure this is a bachelors cooking recipe, as we can make it easily in no time.

 

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Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes. When “The little potato company”, Number one concern quality wise decided to send me a sample package of their potatoes, I was very excited. They have a lot of goodness in one little package. They are all natural, never processed, always fresh, and has a lot of variety that you will never get bored with. I used the first three packages and made some mini potato samosas and potato garlic tikka. And I got one more when I came back right from India and made this beauties! But took some time to post for sure 😉

As you all would have known , I love potatoes and paneer in vegetarian dishes. So, I have a lot of potato recipes in my recipes already. My other favorite potato recipes are POTATO/BAJJI FRITTERS, PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP, POTATO GARLIC TIKKA, HERB & GARLIC OVEN ROASTED POTATOES, POTATO ROAST, POTATO SUKKA/ POTATO DRY ROAST, CAULIFLOWER POTATO PEAS MASALA , SAAG ALOO CAPSICUM, MINI SAMOSAS

Spicylittlepotatoroast-5

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Baby Potato Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: serves for 3
 
Ingredients
  • • Baby Potato/ Little Potato – 15
  • • Red Chilli powder – ½ tbsp
  • • Sambar powder – 3 tsp
  • • Tumeric powder – ¼ tsp
  • • Fennel powder – ½ tsp
  • • Rice flour – 2 tsp
  • • Asafetida - pinch
  • • Salt – as needed
  • • Oil – 1.5 tbsp
  • • Mustard seeds – ¼ tsp
  • • Urad dal – 1 tsp
  • • Curry leaves – 1 sprig
Instructions
  1. Wash little potatoes and pressure cook with ¾ cup of water with ¼ tsp of turmeric powder and cook for 3 whistles or boil for 15 minutes by covering the potatoes with water.
  2. Peel the skin off or if you think it is really clean and ready to use like the potatoes I got, you can use with the skin.
  3. Mix the potato with rice flour, sambar powder, fennel powder, chilli powder, salt and asafetida and mix well. Keep it aside.
  4. Heat 1.5 tbsp of oil in a pan in medium heat, add mustard, after it crackles, add urad dal,and curry leaves.
  5. Bring the heat to low, and add mixed marinated potatoes
  6. Sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes.
  7. Turn in between to make sure it gets cooked evenly.
  8. Keep frying until the potatoes get roasted here and there in color. Switch off the flame.
Notes
1. Don’t pressure cook for long and make it mushy.
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Taste great with rasam, sambar, kuzhambu,dal or as snacks/appetizers

 

Spicylittlepotatoroast-6

Beans Coconut Stir Fry/ Beans Poriyal

by 3 Comments

BeansPoriyalSteamed beans is seasoned with mustard seeds, split black gram and curry leaves and finally garnished with fresh coconut in this classic south Indian stir fry.

Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy. I always prefer individual veggies stir fry than the combination of few veggies.  I love beans and this stir-fry is my favorite, I even like to eat this with plain rice or sometimes add plain rice to it and enjoy as beans rice. You can very well combine with carrots, peas and make it as carrot beans stir fry. I do that when I have only few portions of each veggie in the refrigerator. I mix all the veggies like beans, carrot and peas and make a stir fry using everything. Poriyal is a preparation where the chopped or grated vegetables are sautéed in spices and topped with grated coconut sometimes. You can make poriyal with almost all veggies like beans, carrot, cabbage, chow chow/chayote, bitter gourd/pavakkai, bottle gourd, beetroot, okra, potato, broccoli, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai,and so on.

BeansPoriyal-5

I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. You can substitute this with any veggie you fancy and make this same stir-fry. You can even use frozen veggies, then you have to just 1 tbsp. of water, add the coconut and switch off. There is no need of boiling and the whole recipe just takes 5 minutes to do. It tastes best with rasam, dal, Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar. You can also have this with roti or just with plain rice.

Other favourite stir fry recipes are here: STIR FRY/ DRY CURRY Recipes

BeansPoriyal-6

5.0 from 1 reviews
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Beans Coconut Stir Fry/ Beans Poriyal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 30 mins
 
Ingredients
  • • Mustard seeds – ½ tsp.
  • • Urad dal/split black gram – 1 tsp
  • • Asafetida – ¼ tsp
  • • Green chilli – 1, chopped
  • • Curry leaves – 1 spring
  • • Beans – 2 cups, chopped
  • • Turmeric powder – ¼ tsp
  • • Sambhar powder – ½ tbsp
  • • Salt – to taste
  • • Red chillies -2 , broken
  • • Fresh coconut – 1 tbsp
  • • Oil - ½ tbsp
  • • Coconut oil – 1 tsp
Instructions
  1. Boil the chopped beans well with water, salt, sambar powder, turmeric powder, sauté for a minute.. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.

  2. Once all the water gets evaporated, add dry coconut and and give a quick stir fry.
  3. Heat oil in a pan, add mustard seeds, urad dal and let it splutter. Add curry leaves, red chillies and fry for a min. Now add green chillies and sauté well till and add to the boiled beans.
  4. Finish off by adding 1 tsp of coconut oil and switch off.
Notes
1. You can mix few more veggies to the same recipe and use it.
2. You can substitute this with any veggie you fancy and make this same stir-fry.
3. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
4. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.
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It tastes best with rasam, dal, Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar.

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ONION,CHILLI,POTATO BAJJI PAKODA/ VEG FRITTERS

by 3 Comments

OnionBajji-7Tempting Finger food snack. It is a great snack for any day of the week, deep fried and quick to make! addictive combo! right?!

Today, June 21, 2015 is the Fathers day honouring fathers and celebrating fatherhood. To be frank, I really don’t know how these days like fathers day, valentines day, mothers day,siblings day and so on was discovered. And I really cant take these to my heart and celebrate. May be it is because I got to know these days only few years back and not from childhood. But what I believe is that I have very few people in my life who made me who I am now, and I really whole heartedly dedicate all my posts to them like my dad,mom, sister, boy friend and very few close friends.  And I couldn’t celebrate this fathers day with my dad, he is in India. So, I don’t find the point to celebrate it. It is not special if we are not surrounded by that person! I really want to spend the day with him when I heard that today is fathers day. But truly not practical. And also 😉 I am not sure if I can be expressive as I am now typing this. But thanks to my Relishthebite that I at least have the privilege to share my love somewhere. I am sure I miss my parents, but thanks to phone calls, facetime and skype for bridging the distance. And also dedicating to all DAD’s in this world!
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I surely have loads to talk about my dad, this post or even my whole website is not enough. But I just wanted to share few lines about him for now 😉 . To start with, I love the way he is there for my mom always. And in India, it is not like all men get to help wife or share the work. But my dad does always. He works hard at work, cooks, cleans the house, buys groceries, helps me with studies. He does every little thing he could do to help my mom. He is always been my Hero. I was very close to my dad up to an age, then somehow may be in my teenage I was close but not as I was when I was a kid. I would have hurt him many a times, I know I would be wrong mostly but I love him so much and I am sure he knows it!  He cooks really well, and wanted to start a restaurant. May be that was cultivated into my mind somewhere deeply and my boyfriend dig it and brought it into action 😀 ! My Dad always wanted me to be independent and hopefully I will follow that 🙂 dad, this post is for you!!!! I owe you more than this for sure ;)! here is a picture of me , mom , dad taken in september 2012 in Niagara! 🙂
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This is a simple post with a simple recipe. It takes only few minutes to do. But surely an important chapter of Indian cooking and surely a masterpiece. The batter has to be in right consistency. If you never got a chance to have them , do taste them. May be I would say it looks like vegetable tempura but with a spicy Indian touch 😉 and ofcourse more flavourful! I have done onion, bread, potato and Mirchi (big banana pepper) bajji here. You can follow the same for other vegetables and fry them.
The exterior is crunchy and interior is soft. There are so many veggies to try for these. Here is the list that I remember:
1. Onion
2. Plantain/Raw banana
3. Bottle gourd
4. Eggplant
5. Pumpkin
6. Cauliflower
7. Mirchi/ Big Banana chilli pepper
8. Bread
9. Paneer
10. Potato
You can do variations in these too by stuffing them and so on. My other snacks & appetizers recipes are here. I guess I said enough 🙂 Lets go to the recipe  now. 🙂
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4.0 from 1 reviews
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ONION,CHILLI,POTATO BAJJI PAKODA/ VEG FRITTERS
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15 pieces
 
Ingredients
  • Gram flour - 2 cups
  • Red chilli powder - 1 tbsp
  • Rice flour - 1 cup
  • cumin seeds - ½ tsp
  • ajwain seeds/Carom seeds - 2 tsp
  • baking powder/baking soda- ¼ tsp
  • Asafoetida - ¼ tsp
  • Salt & water - as needed
  • Hot oil - 1 tbsp (optional)- to make it crispy
  • Oil - to deep fry.
  • Vegetables - Onion- 1, Potato -1, Mirchi big chilli banana - 2,
  • Bread - 1
Instructions
  1. Slice the onion and keep aside. Remove potato skin, and slice the potato thinly and dip in water to make it not oxidise. Keep it aside. Chop the ends of the bread, cut into your desired shape and keep them aside. Take big banana pepper, wash them, pat dry with kitchen towels, slit them each lengthwise but without completely split them into two. carefully scrap away the seeds with knife and keep the chilli big banana aside.

  2. In a mixing bowl, mix together gram flour, rice flour, red chilli powder, sodium bi carbonate, salt, asafoetida and hot oil (optional), ajwain. Add water little by little and mix well to a batter not thick or too thin.
  3. Mean while, heat enough oil in medium to high heat to fry the bajjis in a kadai/pan. Dip one by one the veggies like onion, chillies and drop carefully into hot oil. Cook until golden brown and crisp on each side for around 2 mins.
Notes
1. For chillies, the seeds should be totally removed.
2. Add water slowly, so you start from thick consistency to thin consistency. If you add more water, its hard to get back to the consistency you want. DIlute it slowly. Making thicker batter also removes the lumps.
3. Small bubbles are formed because of the soda to make it light.
4. Do not fry them when it is really hot. When you fry them at right temperature, it will be not be oily when you remove them from pan.
5. Do not fry when the oil is not hot, it will make your food greasy and the batter wont stick to the vegetables well.
6. Do not crowd the pan with vegetables, it will make the oil cold and the whole process is waste.
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These bajjis can be seved with any kind of chutney. Coconut,mint, tamarind or spicy chitney. Served with a cup of tea, these bajjis are the best snack. You will amaze your guest with these really hot bajjis!

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BISI BELE BATH/ HOT SPICY LENTIL RICE

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bisibelabath-7A signature south Indian one pot meal with rice, lentils, shallots & spice powder.

 Bisi bela bath is a hot spicy lentil rice from Karnataka, India. It is one of the famous south Indian dishes made from cooked rice and lentils, mashed and added to spicy tamarind mixture. It is served with raita, mixed vegetable curry, aviyal, papad for lunch or dinner. The authentic recipe does not contain any onions or veggies in fact, it is simply done by grinding those masalas, adding them into the tamarind water and mix it will rice lentil mixture. But these days everybody loves to add vegetables to it. I like it simple with just shallots. The shallots/pearl onions added with curry leaves gives great flavor. Feel free to add any veggie of your choice. If you think, this involves a lot of process, you can always buy the store-bough MTR Bisi Bela Baath powder. It tastes good for sure.  I love my mom’s recipe. She is just a pro in bisi bela bath. When she tempers the ingredients in ghee, I go crazy. I just love it when she makes the bisi bela bath. She prepares it with aviyal, raita and papad. She used to make it often just for me. After I came here, whenever I go to meet her in India, she makes it for me without fail. 🙂 I really miss her and her cooking 😉 . This time when she made it in India, I couldn’t have it ;( Bad me!

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 The tempering of ingredients in ghee and topping it on bisibelabath makes anyone in the house hungry. It gives great flavor. Even the blended masala powder, I would say you could always make the bisi belath bath powder and store it. But if you are planning to do so, store it in air tight container without adding coconut. Many like to avoid ghee/clarified butter because of the fat. But once in a while, I am sure its ok. You can cut down in something else. This is worth it.

Vegan note: If you vegan, please avoid ghee or you can use vegan butter and melt and top it.

 It taste great with Bittergourd Chips,raita,  potato roast, potato sukka or raw banana fry. Even with aviyal or mixed vegetable curry.

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5.0 from 1 reviews
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BISI BELA BATH/ HOT SPICY LENTIL RICE
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For rice lentils:
  • Rice – 1 cup
  • Toor dal – 1 cup
  • Turmeric powder – ¼ tsp
  • Salt – as needed.
  • Water – 5 cups.


    Bisi bela bath spice powder:
  • Chana dal/ bengal gram spilt and skinned – 1 tbsp
  • Urad dal/split black gram – 1 tbsp
  • Cloves – 3
  • Cardamom pods – 2
  • Cinnamom stick – 1 inch
  • Red chillies – 4
  • Fenugreek seeds – 1 tsp
  • Coriander seeds – 2 tbsp
  • Grated coconut – ¼ cup
  • Turmeric powder – 1 tsp
  • Asafortida powder – ½ tsp


    For bisi belabath:
  • Tamarind lemon size in 4.5 cups water
  • Shallots//Pearl onions – 15, peeled
  • Jaggery – 2 tsp
  • Salt – to taste
  • Oil – 1 tbsp
  • Curry leaves – 6
  • Tomato – 1, chopped finely
  • Turmeric powder – ¼ tsp


    To temper:
  • Ghee – 3 tbsp
  • Mustard seeds – 1 tsp
  • Cumin seeds – ½ tsp
  • Dry red chilli – 2
  • Curry leaves - 8
  • Peanuts – 7-8
Instructions
  1. For Bisi Bele Bath Powder:
  2. Heat a small pan on medium heat, add in the channa dal, urad dal, and stir continuously till they lightly brown. Then add cinnamon stick, cloves, cardamom pods, dry red chillies, fenugreek seeds and coriander seeds. Roast until the chilies begin to brown.
  3. Next add the poppy seeds and coconut. And roast for 30 seconds until coconut loses its moisture. Add turmeric powder and asafetida powder finally. Stir and switch off the heat.
  4. When cooled, blend them into a fine powder. Keep it aside. You can store in an air tight container and use for a while.


    For Bisi Bela Bath:
  5. In a pressure cook, add the washed rice, washed lentils, turmeric powder, salt and water. Keep it in medium to high heat and whistle for 5 whistles. Mash it and keep it aside.
  6. Soak tamarind in warm water and keep it aside.
  7. Take a big wide pan, add oil, add the curry leaves and pearl onions, sauté well in medium to low flame.
  8. Then add the tomatoes, turmeric powder and salt and sauté till the raw smell leaves. Add the tamarind water and blended bisi bela bhaat spice powder. Added little extra water as we are going to add rice to it. Add the jaggery and mix well.
  9. Let them boil for 5-7 minutes, then add the cooked rice dal to it slowly and mix well as you add it. Switch off.
  10. Now to temper, heat a small pan on medium heat, add in tbsp. of ghee and allow it to melt, add in the mustard seeds, the cumin seeds. Allow it to crackle. Then add in the red chilli, peanuts, curry leaves, asafetida and roast them. Once roasted, top it on the bibebelabath seasoning with two more tbsp. of ghee. Serve it hot.
Notes
1. Even the blended masala powder, I would say you could always make the bisi belath bath powder and store it. But if you are planning to do so, store it in air tight container without adding coconut.
2. If you vegan, please avoid ghee or you can use vegan butter and melt and top it.
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 It taste great with Bittergourd Chips,raita,  potato roast, potato sukka or raw banana fry. Even with aviyal or mixed vegetable curry.

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Fried Onion raita/ Yogurt dipping

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Friedonionraita-2A nice variation of onion raita, a refreshing side dish to go with your spicy food! A must try to give a different flavor to your plain raita! This is a unique combo and that sautéed onion and garlic in yogurt gives great flavor.

I love to include raita in my meal frequently because of the cooling and soothing taste. I include lot of spicy dishes in my everyday meal so I like have some buttermilk (Mint chaas) or some raita or curd rice into my meal frequently. This is one the Indian condiment made with yogurt, chilli and fried onion and seasoned with a few spices and herbs.

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I like to add a green chilli slit or sliced into my raita before serving, it gives nice click. I usually make my raita right before serving and for this fried onion raita, you should surely add the fried onion to the raita right before serving. And whenever I call someone who is not Indian, I make sure I prepare some raita. If they find the food spicy, they can have it with raita. I usually make cucumber raita, carrot raita, cucumber carrot raita, onion raita, onion tomato raita, okra raita, Carrot Ginger Raita, Tomato Garlic Raita, beetroot raita, spinach raita,pumpkin raita. You can pretty much make raita with any fruits and veggies you fancy!

Raita’s or yogurt dipping always goes very well with Biryani. I always make raita for my biryanis, let it be vegetarian or lamb biryani. I like to add them even on my tacos. Or even as a side to spicy snacks & appetizers.

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Fried Onion raita/ Yogurt dipping
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • • Thick Yoghurt – 1 cups (You could use even greek yogurt)
  • • Oil – 2 tsp
  • • Onion – 1 cup, sliced finely
  • • Garlic – 1, Minced
  • • Sugar – a pinch
  • • Ground cumin – ½ tsp
  • • Chaat Masala -1/8 tsp
  • • Salt – 1 tsp
  • • Green chilli – 1 Finely sliced, garnish
  • • Red chilli flakes – ¼ tsp, garnish
  • • Fresh cilantro – 1 tbsp, finely Chopped
Instructions
  1. Take a small pan; add the oil and sliced onion and garlic and roast till caramelized. Add a pinch of sugar for it to get roasted nicely. Keep aside.
  2. And keep aside.
  3. Just before serving, beat the yogurt and add the raosted onion garlic,salt and cumin powder. Mix well.
  4. Garnish with red chilli flakes, chaat masala, sliced green chilli and coriander leaves.
Notes
You can even fry the onion and add to it!
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Serve it chill with some spicy dish like pulao or biryani or with parathas or serve it as a dressing for salad or taco.!

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Creamy Mashed potatoes with baked kale chips

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Kale Mashed Potatoes-9Creamy, lump-free, easy and flavorful with some crunchy kale chips.

I always like to have potatoes on weekend for my brunch. One weekend I just made some sweetened condensed milk toast with orange zest. It was sweet and yum. So wanted some crunchy rich potatoes and made these. My other favorite potato recipes: PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP, POTATO GARLIC TIKKA, HERB & GARLIC OVEN ROASTED POTATOES, POTATO ROAST, POTATO SUKKA/ POTATO DRY ROAST, CAULIFLOWER POTATO PEAS MASALA , SAAG ALOO CAPSICUM.

I would say we should cook the potatoes in the smallest amount of water yields better results and then cover them when cooking similar to eggs. If you cover them entirely with water, then all starches and flavors will boil off. But make sure or else they will burn. Always heat the milk and cream so the potatoes don’t cool off so quickly. You can serve it plain or with your pancakes, waffles, home-made turkey gravy. These potatoes are amazingly creamy, silky, smooth and fluffy. Heavenly!

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If you love kale and mashed potatoes, then surely you will love these. And these are perfect comfort dish to any steak or chicken. You can even add fresh kale to the mashed potato. But I like that crunchy effect in that kale chips with these mashed potatoes. I made these baked kale chips along with mashed potato. So sprinkle some crushed kale chips on top it. I am sure you will have that crunchy effect and also you would search for some kale chips when you take the next bite. And the rest of the kale chips save and store it for snacks. You might think a long list of steps it involves, but it takes just 30-40 minutes.

I made the kale chips along with this but posted it long back and this was drafted in my recipes to be posted for a long, so thought would post it today 🙂

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Creamy Mashed potatoes with baked kale chips
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: serves for 5-6
 
Ingredients
  • Russet Potatoes – 8 Medium
  • Unsalted Butter – ⅓ cup
  • Heavy cream – 1 cup
  • Milk – ½ cup, 3.5%
  • Sour cream – ½ cup
  • Salt – 1 tbsp
  • Garlic cloves - 2
  • Ground black pepper
  • Chilli flakes – ½ tsp
Instructions
  1. Wash and dice potatoes into large chunks. Boil potatoes over high heat stirring occasionally. When it boils, reduce heat to medium heat and cover pan with lid and cook for 20-25 minutes and keep and eye on the water level. You don’t want it to be burned. When it is boiled, just piece with a fork and it should be tender.

  2. Heat heavy cream,milk and sour cream in a small saucepan over medium high heat until warm. Whisk it occasionally. It takes about 2-3 minutes.
  3. Meanwhile strain potatoes and add butter to it. Mash potatoes with a potato masher until smoother about 2-3 minutes.

  4. Add the cream mixture slowly to this mashed potatoes, and add chilli flakes, pepper,salt, dried thyme, dried oregano and mix as you add. Stir well until potatoes are fluffy and smooth. Sprinkle some crushed kale chips.

  5. Serve with some gravy or baked kale chips!
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Egg Masala Toast

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EggMasalaToast_Relishthebite10 Minute Egg Masala Toast – – THE BEST quick and easy recipe for egg lovers! All you need is Milk, bread and eggs.

This masala toast is a great recipe for evening snack or perfect for morning breakfast. I would say it is almost similar to the French toast but this is a savory version of it. The bread is dippen in a masala egg mixture and toasted on a griddle pan.

You can use any kind of vegetable with eggs, I used the classic combination of onions, tomato and capsicum. You can always skip even the onions, tomatoes mint and bell pepper. You can even add parsley to this or even grated carrots. In my mind this is quick recipe when you have guests at home, and you just want to make something quick but palatable. This is the best to make as evening snakc or breakfast recipe. It is totally customizeable. This egg will just nicely coat on bread. You will most probably have milk,bread and egg at home always. So, this is perfect savior always. This is also kid friendly. Is that not perfect ?!

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 I made this for my friends before a month on a morning on a long weekend when they came from Ottawa. I wanted to make something quick for all of them. So, I just made this and they all loved it. Me happy 🙂 as always. I did not slice off my sides from bread because I like my bread sides. The bread I used was sesame bread. I once had it at my work place so got that week then never went there to that store to buy it. I am lazy to go all the way to that shop just to buy sesame bread. But will most probably go this week or next week to buy for my boyfriend as he loves this sesame bagel, he should probably like sesame bread too.

 I have some quick morning breakfast recipes using bread that you can try – Vegetable Bread Toast Sandwich, Creamy Mushrooms and Greens on Toast, Sweetened condensed milk toast with Orange zest, Simple Poached egg and avocado Toast. And also other breakfast recipes.

Vegetarians can replace the egg by some maida (all-purpose flour) instead of eggs.

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4.3 from 3 reviews
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Egg Masala Toast
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 slices
 
Ingredients
  • Bread Slices – 3
  • Eggs – 2
  • Ginger garlic paste – 1tsp
  • Turmeric powder – ½ tsp
  • Coriander leaves - 2 tbsp, very finely chopped
  • Crushed pepper – 1 tsp
  • Cumin powder – ¼ tsp
  • Garam Masala – ¼ tsp
  • Green Chilli – 1, finely chopped
  • Chilli powder – ½ tsp
  • Milk – 3 tbsp
  • Salt – as needed
  • Oil/Butter – as needed
  • Mint leaves – 1 tbsp , finely chopped (Optional)
  • Onions – 2 tbsp, finely chopped (optional)
  • Bell pepper/ Capsicum – 2 tbsp, finely chopped (Optional)
  • Tomatoes – 1 tbsp, finely chopped (Optional)
Instructions
  1. Take a chopping board, chop onions, tomatoes, bell pepper, some coriander leaves, mint chili finely.
  2. Keep a pan or griddle in heat.

  3. Take a bowl and break eggs, add ginger garlic paste, turmeric powder, milk, crushed pepper, chilli powder, chilli, coriander leaves, salt and mint leaves. Use a whisk and beat it well. Add onions, tomatoes,bell pepper and whisk it again.

  4. Take the bread now (You can remove the sides) and cut it into triangle shape.
  5. Add butter/oil to the pan, and when it melts, now dip the bread in the marination and place it in the pan.

  6. When one side is cooked, sprinkle some oil and cook till the other side is toasted too.
  7. Serve it hot with some fresh juice.
Notes
Avoid green chilli and chilli powder if you are going to serve to kids or if you can’t take spicy foods.
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