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Mango Lassi

by 6 Comments

relishthebite-13Thick, creamy, sweet with a burst of mango flavors and a pinch of cardamom!

To start the post with, I wanted to wish a Happy new year to you and your family  cake And May all your wishes come true! 🙂 Always be happy 🙂 keep smiling! Don’t worry for making any mistake. “A person who never made a mistake never tried anything new :)!” Whatever happens, don’t lose your smile :)! Stay happy baloon

I have been busy all these days with my parents, friends and yesterday my sister and nephew joined us here too. So I did not prepare lot of dishes. So I am going to post one of my favourites and standard dish from India. No one would say no to this 🙂 As far as I know ;)! I had very more recipes drafted but wanted to post this as I got some request for this! 🙂

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Sweetness of mango and coolness of yogurt makes this dish heavenly. Simple blend of few ingredients and you are done with the dessert for the day. Mango Lassi is a refreshing, cold beverage originating from India. Actually Lassi is a yogurt-based drink blended with a bit of sugar and ice, which is great to have in summers. I would say a lassi is more of a healthier, lighter version of a milkshake.

Everyone has his or her own way to prepare mango lassi. This is my own rich way of doing this. You can skip sour cream if the yogurt is sour but mostly it is not. You can just beat the mango pulp, sugar, yogurt and cardamom in a blender. But if you wanted to make it rich and creamy :), try this way!!!! Trust me 🙂 its going to a hit in your family! Even the pulp is equally good; you can try the alphonso pulp and do this 🙂

Mango lassi is everything you want right now? 😉 am i right ?

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Mango Lassi
Author: 
Recipe type: Drinks
Cuisine: Indian
 
Ingredients
  • Freshly Chopped mango pieces – 2 cups
  • (or)
  • Mango Pulp – 2 cups
  • Yogurt – 1 ½ cups
  • Sour cream – 3 tbsp (optional if the yogurt is not sour)
  • Cream – 1 tbsp
  • Cardamom powder – ½ tsp
  • Sugar – 5 tbsp or honey.
  • Few mint leaves – for garnish
Instructions
  1. Peel the mangoes and chop them.
  2. In a blender or mixer, puree the mangoes with sugar or honey, IF you are using the pulp, skip this step.
  3. Now blend the chilled yogurt, cream, sour cream, the cardamom powder, pulp or mangoes puree. blend for some seconds till everything is mixed well and the yogurt is smooth and creamy.
  4. Pour lassi in glasses and serve garnished with mint leaves or cubes of mango.
Notes
1. If you want a slightly thin consistency, then add some milk to the mango lassi while blending. or you can even use ice cubes while blending.
2. Instead of sugar, you can use jaggery or honey.
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Garlic Okra/ Lahsuni Bhindi

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GarlicOkra-2This is a very easy and spicy okra recipe. You can make this in twenty minutes. It tastes great to have with rice and rasam/sambhar or Indian bread like roti or phulkas. Or with rice and some dal curry. Adjust spice according to your taste as this may be spicy for some.

I love Bhindi/okra always. I used to try a lot of recipes with bhindi. My mom makes lot of okra at home, she always tell me it’s good for health 🙂 And I never said no as I always loved it! 😉 I made this with Mor rasam and tasted heavenly. And anything with garlic sound heaven to me 😉 I love garlic so much! I have posted one more recipe with okra which is stuffed okra, you should check that too! It came out so good!!!

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Garlic Okra/ Lahsuni Bhindi
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Bhindi/ Okra – 200 gms
  • Mustard – ½ tsp
  • Urad Dal – 1 tsp
  • Curry leaves – 3-4, chopped finely
  • Cumin seeds – 1 tsp
  • Onion – ½ cup, chopped finely
  • Garlic – 4, whole crushed with skin.
  • Green chilli – 1, chopped finely
  • Turmeric powder – ½ tsp
  • Coriander powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Asafoetida/ Hing – a pinch
  • Oil – 2 tbsp
  • Salt – 1 tbsp
Instructions
  1. Wash, wipe and dry the bhindi/okra. Chop the bhindi/okra finely and keep aside. Cr
  2. Heat oil in a pan in a medium flame, crackle the mustard seeds and then add the urad dal,cumin seeds and curry leaves.
  3. When the urad dal turns golden brown, add the onion, green chilli and garlic.
  4. When the onions turns golden brown,add the okra/bhindi with turmeric powder, salt, red chili powder and coriander powder.
  5. Sprinkle a tbsp. of water and cover the pan and cook for 5 minutes.
  6. Now cook without any lid till the oil starts separating out and bhindi has cooked.
  7. Stir sometimes when the okra is cooking. And when is golden brown and when you get that nice aroma switch off and serve with hot rice/ phulka.
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GarlicOkra

Mor Rasam / Buttermilk Rasam

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relishthebite-2-2Buttermilk with freshly grounded spices.

This can be done when you have no vegetables or tomatoes or tamarind at home.  This can be done in ten minutes.  When you have no time, no veggies, these are perfect to make. When you wanted to make a quick lunch, make sure to include them. And Taste great with any spicy curry or fry. And you can also drink this up.

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I would say the flavor for this dish is the spice mixture we grind. So, do not add some spice powder, which will not give the exact taste and flavor. I made them for my parents when they came on the first day with Garlic okra fry. I heard about this recipe from my dad before three years. So wanted to make this for him when he came. That’s the reason for doing this. My grandma used to make this for him. So wanted to make this for him. And also I made ghee peas pulao and cashew paneer which sounded heavy, so wanted to make a light dish.

Quick to make and tasty!:) I like this combo!

4.0 from 1 reviews
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Mor Rasam / Buttermilk Rasam
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Sour curd/yogurt – 1 cup
  • Turmeric – ½ tsp
  • Salt – 1 ½ tbsp
  • Coriander leaves – 1 tbsp, chopped finely for garnish

    To Roast & grind
  • Toor dal – 1 tbsp
  • Red chilli – 1
  • Green Chilli – 1
  • Pepper – ½ tbsp
  • Jeera – 1 tsp
  • Coriander Seeds – 2 tsp

    To temper:
  • Oil – 2 tsp
  • Mustard – 1 tsp
  • Red Chillies – 2
  • Asafoetida – a pinch
  • Curry leaves – 4-5
Instructions
  1. Dry roast the ingredients under “to roast and grind” in a pan until golden brown.
  2. Beat yogurt until smooth and add one more cup of water to it and mix well. Keep it aside. This is nothing but buttermilk.
  3. Powder the roasted ingredients using little water. And mix the ingredients with the yogurt mixture.
  4. Start heating the mixed butter milk and meanwhile temper with the items under “to temper” table.
  5. When the rasam (buttermilk) just start to boil, switch off the flame and transfer the tempered items to it. Mix well and the rasam is ready.
Notes
1. Do not heat the yogurt / buttermilk mixture for long as it may curdle.
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Fish Fry

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FishfrynameCrispy pan fried fish in Indian style.
You can use the marination for any fish and make this recipe. Buying the exact fish here is the biggest task. I wanted to get king fish but i got only the red snapper. It was still good but too small and had lot of bones. But many like the small fish variety as they are tastier and crispier when it comes to fish fry.Deep frying in oil makes the fish hard. So, i would say try to pan fry the fishes. You save lot of oil and better for health.
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You can adjust the spice level according to your taste. This spicy aromatic fish fry can be eaten as an appetizer or goes well with rice and some curry. There are different ways of preparing a fish fry. This is a simple and tasty one to start with. You can do masala fish fry, kerala style fish fry and so on.
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Some add flour to it, but i feel it is not needed for now. This requires minimal oil but still had a crunchy outer and taste palatable. My friend always mentions to me that a sunday afternoon is not complete without a fish fry 🙂 . Its so easy to make, healthy and tasty! what else do you need for a blissful lunch :)! I would say do not overcrowd the pan when frying the fish.The final coat of rice flour gives that crispy texture and makes it stay crispy longer.

5.0 from 2 reviews
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Fish Fry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10 pieces
 
Ingredients
  • Fish - 10 pieces ( small ones) or big 5 pieces.
  • Coriader powder - 1 tbsp
  • Chilli powder - 1 tbsp
  • ginger garlic paste - 1 tbsp
  • coriander keaves - 1 tbsp, chopped finely
  • Curry leaves - 1 tbsp, chopped finely
  • turmeric powder - 2 tsp
  • Lemon juice - ¼ cup
  • pepper powder - 2 tsp
  • Oil - 2 tbsp
  • salt- as needed
  • rice flour - 1½ tbsp
Instructions
  1. Clean fish and wash it well by rubbing with salt.
  2. In a mixing bowl, add red chilli powder,coriander powder, cumin powder, turmeric powder,pepper powder, lime juice, salt,chopped curry leaves,chopped coriander leaves,oil and ginger garlic paste. Sprinkle little water to make it as a paste consistency.
  3. Then add the fish to it and mix well. make sure each piece is coated well with the masalas.Marinate for 20- 30 minutes.Sprinkle rice flour over the fish and coat it well.
  4. heat oil in a pan. I used dosa tawa, and toast the fish until the fish turns golden red in color and turn and toast the other side too. It approximately takes 8-10 minutes. You can deep fry too.
Notes
you can use coconut oil or normal oil.
You can serve this with lemon wedges and onions.
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It is great to have as an appetizer and can also be served with rasam/sambhar and rice.

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Peas Pulao/Matar pulao:

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Peaspulaoname1Peas pulao is a simple, elegant and flavorful one pot meal recipe. It is aromatic. You can use fresh peas or frozen peas for this. But I feel frozen peas is losing its flavor and taste over a period of time. It is a quick one pot meal and perfect to use any left over rice.For variation, you can add potatoes or beans in this pulao. I made this for my parents with cashew paneer. Any gravy recipe is fine. It is great for kid’s lunch box. When you have some potluck get together or party, it is the best option to do this.

Vegan note: replace ghee with oil.

Peaspulao

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Peas Pulao/Matar pulao:
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Basmati rice – 1.5 cups
  • Peas – ¾ cup, fresh or frozen
  • Cardamom – 2
  • Cloves – 2-3
  • Bay leaf – 1
  • Cumin seeds – 1 tsp
  • Ginger garlic paste – 2 tsp
  • Green chillies – 2 , slit
  • Mint – 2 tbsp, chopped
  • Coriander – 2 tbsp, chopped
  • Garam masala powder – 2tsp
  • Onion – ½ cup, thinly sliced
  • Salt – 1 tbsp
  • methi leaves - 1 tsp
  • Ghee/oil – 2-3 tbsp (preferably 2 tbsp ghee and 1 tbsp oil)
Instructions
  1. Wash the basmati rice and soak the rice for 30 minutes. Drain and keep aside.
  2. Heat oil or ghee or both mixed in a pot /pan and crackle the cumin first. Then add the whole spices ( bay leaf, cloves and cardamom).
  3. Fry till the spices release their aroma and then add the sliced onions and slit chillies. Stir and fry till the onions are golden or caramelized. Then Add the ginger garlic paste, mint and coriander leaves and fry for a minute.
  4. Add the peas and saute for 2-3 minutes. Now add the drained rice, garam masala powder, methi leaves and stir gently.
  5. Saute for a minute. Add water and salt. Stir and cover. (check for salt at this time) ( I added 3 cups of water)
  6. Cover the pot tightly with a lid and cook the rice till all the water is absorbed. Cook in medium for 15 minutes and slow for 10 minutes. Switch off.
  7. Fluff the rice and serve with onion tomato raita or some paneer gravy.
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Medhu Vadai/Uludhu vadai/ Lentil Onion Fritters

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mexdhuvada-4Ulundu vadai  or medhu vadai are deep fried fritters and a popular snack in south India.

They give great results when you soak them overnight. This is my favorite but I have a problem with shapes of the vadai. It was not the perfect ones like hotel. But last time i made it perfectly but did not take the final pics 🙂 . But my Mom made it for me this time 🙂 and I clicked these final pictures. She just made them so quickly!!!! She made the whole meal for lunch when I took  a quick nap in the couch.

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It is one of the easiest snack to make. If you have some left over sambhar, you can make the medhu vadas and do the sambhar vadai like I made :)! It is one of the famous appetizers in India.

Some places in hotels, the oil content is really high. So, I always prefer to make this at home and do it :)!

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MEDHU VADAI/ULUNDHU VADAI
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 vadai
 
Ingredients
  • Urad dal/SPlit Black Gram – 1 cup
  • Small onion – 10 finely chopped
  • Curry leaves - 6
  • Green chillies – 2 nos
  • Ginger – 1 inch
  • Coriander leaves – 2tbsp,chopped
  • Asafetida – 3-4pinches
  • Salt – as needed
  • Jeera - 2 tsp
Instructions
  1. Soak the urad dal overnight atleast for 4- 5 hours. Drain the water completely and grind the mixture. Do not add any water. Drain them totally. Just sprinkle water. This whole process takes 10-15 minutes, you will get a fluffy white batter.
  2. Add the black pepper powder, rice flour, salt,cumin, asafetida, small onions,ginger and green chillies to the batter and mix well. If you want to add ginger and green chillies , add them in the batter before you grind, so you grind everything together.
  3. Wet your palms with water and take some batter in your right palm. Use the thumb and put a hole in the center and gently slid the round shape vadai into medium hot oil.
  4. Make the other vadais same way. Drop them in the oil. Fry the vadais till they are golden brown.
  5. Drain the medu vadais in the tisuue to remove excess oil.

    For sambhar vada:
  6. Take a bowl, keep the vada and top it with sambhar and add a tsp of ghee (optional) and sprinkle some chopped red onions and coriander!
Notes
1. Use good ural dal. It matters a lot.
2. Even if you don’t add rice flour, it will be good. But that rice flour gives extra crispy texture.
3. If the vadais are oily, then it means you have added more water, you can reduce next time.
4. Keep the batter in refregeritor for an hour and then make vadais and drop in oil, it will give good shape.
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Serve vadais with chutneys or sambhar. You can serve them plain as a snack.

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Cashew Paneer

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cashewpaneerfinal-2Fried cashew and paneer pieces simmered in rich and creamy tomato cashew gravy!

Paneer as I always say J they are delicious. You can never go wrong with paneer recipes 😉 somehow the end result will be good. And when you do recipes with paneer, it will be great for any get together or parties 🙂 I made this for my parents who visited me today 😉 they are with me for ten days. Cooking for them is something I always dream about when they are with me.So I was very happy to cook for them. I always Love heartto cook for my special ones, and that is how i started to learn cooking by making something special each day 🙂 just to make the day even more remarkable. “Love and memories is cooking” I guess. My mom used to cook for me till I was in India. It is just been 6 years that I am cooking full fledged. So 🙂 I made them lunch. I cooked Peas pulav, cashew paneer, mor rasam, okra fry and paal payasam. I will share all the recipes soon. 🙂

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You can always do this recipe by replacing paneer with tofu, chicken or any veggie/meat you fancy. And also vegan can use the coconut milk instead of cream and replace tofu with paneer.

I have few more recipes with paneer you can check – Malai Methi paneer , paneer makhanwala and  Paneer peas masala.

And also how to do homemade paneer.

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Cashew Paneer
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the gravy:
  • Onion – 1 cup, Chopped
  • Tomato – 1 cup, Chopped
  • Green Chilli – 1 , chopped finely
  • Ginger Garlic Paste – 1 tbsp
  • Cashews - 9 whole
  • Turmeric – 1 tsp
  • Oil – 1tbsp
  • Salt - 2 tbsp or as needed
    [other]
  • Unsalted Butter - 2 Tbsp
  • Paneer - 250gms , chopped as cubes
  • Chilli Powder - 1 Tbsp
  • Coriander powder – 1 tbsp
  • Cumin Powder – 1 tbsp
  • Kasturi Methi - 1 tbsp
  • Garam masala - 2 tsp
  • Sugar - ½ tsp
  • Water – ½ cup
  • Cream - 2 Tbsp

  • [Garnish]
  • Cashew - 8, broken ( sauted in butter)
  • Coriander – 1 tbsp, chopped finely
Instructions
  1. Take 1 tbsp of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. Do not fry for a long time or else it will become rubbery.(Optional step)
    [ img src="https://www.relishthebite.com/wp-content/uploads/2014/12/CashewPaneer1.jpg"]
  2. In the same pan with a tsp of butter or leftover butter in the pan, saute the cashews for garnish and keep aside.
  3. Take 1 tbsp of oil in a pan, Add the chopped onions and green chillies and sauté till they become transculent. Now add the tomatoes, garlic ginger paste and salt.
  4. Now add the chilli powder, coriander powder and cumin powder. Cook for about 10 minutes on a medium flame till everything gets cooked and add cashews, saute for a minute and switch off. Allow this to cool.
  5. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  6. Heat butter in the same pan. Add the jeera, blended paste,water and stir well. and let it boil for 5 minutes in medium flame.
  7. Now Add Garam masala,cream,sugar, paneer and boil for five minutes and switch off.
  8. Garnish with chopped coriander and fried cashews.
Notes
1. Frying the paneer is an optional step.
2. Its better to close the vessel with a lid when we add the blended gravy as it may spilt up some outside as it boils
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It taste best with plan basmati rice, pulav, jeera rice or any parathas!

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Mini Samosas

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Samosa-9Crispy on the outside and filled with spicy little potatoes and peas, these bite size samosas are irresistible.

They are the quintessential Indian tea-time snack .Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas but never got a chance to make it for them. Tomorrow is my Christmas potluck 🙂 at work. So, I am making these mini samosas for the party. Whenever I make the big samosas at home, I make the dough and do like a 4 or 5. But for potluck, I wanted to make more, so thought of making these mini beauties using the advantage of easy availability of samosa pastry these days. I used the beautiful “little potatoes” from the little potato company to do this 🙂 I could see it’s creamier inside the crispy outside. You can just use the samosa with potato filling. But I am using both potato and peas filling. You can ditch this and use chicken potato filling or potato cheese filling and so on. I am taking it tomorrow  to work 🙂 Will update if it was a hit 😉 among my colleagues.

Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make 😉 It is for the reason that the first bath would be finished before the second batch even gets fried. I should accept the fact that they are time consuming, but if the pastry dough is store bought, it’s quick 🙂 Thank you little potato for those beautiful potatoes 🙂 your potatoes tempts me to cook 😀

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The idea of cocktail samosas is great. They are bite sized. And The samosas and hot chai combination is irresistible.  Perfect as appetizers and you can have more 😉 It is easy to prepare samosas at home, but many fear to do it :O even I buy the shop ones many times 😀 But it is greasy mostly, 🙁 so I stop getting it outside. Deep fried food should not be actually greasy. If it is greasy, it means it wasn’t cooked at the right temperature. So, here is the recipe to make these super easy and delicious little potato samosas.

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Mini Samosas
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • Little potatoes - 15 - Used baby boomer and Blushing belle
  • Peas - 15 - Boiled
  • Oil - 2 tsp
  • Jeera - 1 tsp
  • Onion - 1, chopped finely
  • Green chilli - 2, chopped finely
  • Red chilli - 1, broken
  • Hing - a pinch
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Fennel seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Amchur powder/ chaat masala - ½ tsp (optional)
  • Coriander leaves - 2 tbsp, finely chopped
  • Spring roll pastry sheet - 15
  • Maida/ all-purpose flour - 2 tbsp
  • Salt - 1 1 /2 tbsp
  • Oil - to deep fry
Instructions
  1. Pre steps:
  2. Keep pastry sheet at room temperature for 20 mins before preparing the samosa.
  3. Boil the little potatoes for 15 minutes, mash and keep aside.
  4. Boil the peas for 5-7 minutes and keep aside
  5. Crush the fennel seeds and corainder seeds coarsely and keep aside.
  6. Mix maids with water to make it a paste and keep aside.

    Steps:

    Little potato masala:
  7. Heat a pan with oil and temper with jeera, broken red chilli and hing. Now add the chopped onions and green chilli and sauté till golden brown.
  8. Now throw the boiled mashed potatoes, peas, turmeric powder, red chilli powder, crushed fennel and coriander seeds powder and amchur powder with salt and sprinkle a tbsp of water.
  9. Mix well and fry for 2 minutes in medium flame, finally add coriander leaves, mix well and switch off. Keep it aside.

    Samosas:
  10. I used store brought pastry sheet. If you are making your own, check the notes. So spoon a tsp of prepared potato masala in each strip over the top. Fold as show in the picture into triangle samosas. Towards the end, spread little all-purpose paste and end sticking the samosa.
  11. Prepare the prepared samosas covered as well, preferable with wet kitchen cloth.
  12. Heat the oil to high temperature and slide the samosas gently into the hot oil. Reduce the flame to low as soon as you add the samosas. This will make sure that the samosa does not absorb too much of oil. If you directly add samosas in low flam, it will drink up lot of oil.
  13. Turn over in between and fry the samosas till golden on a low flame. Drain samosas on paper towels to remove excess oil.
Notes
If you do not have spring roll pastry sheets, you can do the same with all-purpose flour, Make stiff dough with 1 cup all-purpose flour, a tbsp of oil, salt and water, keep aside for 30 minutes, knead and make equal sized balls. Roll as thin as possible and cut into square. Use more oil to roll it easily.
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Masala Stuffed Baby Eggplants

by 3 Comments

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This is purely vegan! 🙂

I typed this recipe long back and it was in my drafts for a long time. I thought of posting this today finally. Its been a week that I posted some recipe properly. I am crazy week somehow . Went to visit my Mom and sis 🙂 New work place! House work.. and so on! 🙂 Busy..but Good busy!

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Baby eggplants 🙂 I love them and I mainly love this recipe of mine. I heard about this recipe from one of my friend and tried it. It came so well that i remember this recipe very well without having to look each time. This recipe is purely vegan and vegetarian. It goes well with plain rice, rasam, sambhar or kuzhambu.

 

 

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Stuffed Brinjal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • To Roast & Grind:
  • Red chilli dry – 4
  • Channa dal - 1 tbsp
  • Urad Dal – 2 tbsp
  • Fennel seeds – 1 tsp
  • Coriander seeds – 1 tbsp
  • Jeera – 1 tbsp
  • Pepper - 2 tsp
  • Tamarind – pinch
  • Garlic cloves – 5

  • Baby eggplant – 10
  • Mustard seeds - 1 tsp
  • Urad dal - 1tsp
  • Jeera - 1 tsp
  • Curry leaves – 1 spring
  • Hing – pinch
  • Turmeric powder – 1 tsp
  • Green Chilli - 2, slit
  • Salt- 1 tbsp
Instructions
  1. Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water. Add turmeric powder and salt to it. Mix well and Set aside.
  2. Wash and slit the brinjals on top of it without removing the stalk. cut till half the way.
  3. Stuff the ground masala in the slit brinjal as much as possible.
  4. In a kadai, add little oil, add mustard seeds,urad dal, curry leaves, slit chillies . Now add the stuffed brinjal and saute for a minute. Keep the flame medium. Make sure the brinjal is well covered with oil. simmer the flame and cover the kadai. keep turning for each 3 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
  5. Sprinkle the left over ground masala if any is left over.
  6. Garnish with coriander leaves.
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Potato Garlic Tikka

by 17 Comments

LittlePotato-8Little potatoes are marinated in yogurt and spices, skewered and then grilled over the oven.

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. Plus these little potatoes are only 60 calories per serving. I got these red skin and blue skin potatoes. I have already cooked with the red skin and buttery yellow flesh before. Excellent when it is roasted or mashed. But I was excited to cook with the bright blue/ purple skin ones. The first thing I did was to cut them half and discover her secret that is underneath her blue skin, she’s really yellow flesh with purple streaks. Thank you “The little potato company” for giving me a chance to try it adore

LittlePotato

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 was concentrating 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. As I finished writing this, I am already hungry and musing what I can do for tonight dinner. So finally decided to do this potato tikkas by marinating potatoes and bell peppers in yogurt and spices, skewered and baked in the oven. Can you ever go wrong with bell peppers and potatoes..? thumbsup

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The tikkas can be also added to a flavorful tomato sauce and made as potato tikka masala. Also I have baked them in oven alternatively you could grill them. If you don’t have an oven, don’t worry just shallow fry the skewered potatoes with veggies. The only challenge I would say to this dish is don’t overcook if frying or don’t over bake else you would have a dry potato. So take care of this and I assure your dish would come out great.  🙂

Vegan Note: Use soy yogurt instead of yogurt.

It can be had as an amazing starter or sides for roti, naan or rice. Also can be placed in taco and can have as a roll or wrap. Great starter for any party!baloon

LittlePotato-9

Simple. Easy. Elegant. Enough said.lookdown

5.0 from 2 reviews
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Potato Garlic Tikka
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • Little Potatoes – 15, chopped half ( I picked both blushing belle and something blue)
  • Capsicum/ Bell Pepper – 1 cup, cut into cubes ( I used green and Red)
  • Red Onion – ½ cup, Cut into cubes
  • Cashew – 10 (soak in 1 tbsp of water for ten minutes)
  • Ginger – 1 inch
  • Garlic – 7
  • Yogurt – ¾ cup
  • Red Chili Powder – 2 tsp
  • Coriander Powder – 2 tsp
  • Kasuri Methi Leaves / Dry Fenugreek leaves – 1 tsp
  • Lemon Juice – 1 tbsp
  • Salt – 2 tbsp
  • Oil – 2 tbsp
  • Chopped coriander and lime – for garnish
Instructions
  1. Soak skewers in cold water for 30 mins , this helps to stop them burning.
  2. Parboil the potatoes in a pan for ten minutes. You can microwave also.
  3. Blend the cashews, ginger and garlic to a fine paste. And keep aside.
  4. Mix together yogurt, cashew ginger garlic paste, red chilli powder, coriander powder, fenugreek leaves, salt and lemon juice.
  5. Now add the boiled potatoes, chopped bell pepper and onions to the mixed paste and Mix well.
  6. Preheat oven to 180 degrees C.
  7. To assemble, add the bell pepper, potato, another color bell pepper, potato, onion, potato and so on to the skewers. Little potato is the star ingredient so assemble accordingly.
  8. Grease a pan and place the arranged skewers and drizzle some oil. Bake them for 20 minutes.
  9. Remove from the oven after twenty minutes, garnish with coriander and lime wedges.
Notes
1. In case the marinade is too runny, add a spoonful of besan to the mixture.

2. You can also prepare with tofu, paneer or chicken.
3. If you are preparing potato tikka on a stove top, just toast the marinated potatoes and vegetables in a pan (spread little oil around the potatoes and vegetables for toasting). Then pack it on skewrs or tooth picks, show on direct flame for a few seconds and serve.
4. You can add some cherry tomatoes or normal tomatoes, carrots too along with other veggies. But remember tomato slices tends to let out water while baking so you can skip it if you want.
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LittlePotato-7

Cashew Pakoda / Cashew Fritters

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CashewPakodaSpicy and Crunchy tea time Snack!

This is one of the rich and quick evening snacks. Nothing can beat enjoying hot pakodas/fritters in this chilly weather.

They serve as an excellent starter in most parties. There are various versions of this pakoda and also we can make these pakodas with onion, spinach, cabbage, cauliflower, broccoli and so on.

Anyone can make this, it is that easy and the secret lies in the mixing of the dough to correct consistency. You don’t want to make it thick or liquidy. Never make pakodas with loads of water, which will take a lot of oil. They have a crispy outside and crunchy inside. Adding little mint leaves will give that extra kick to the flavor. My friend Jothi gave me the idea to do this. I asked her some snack and sweet ideas and she gave me a lot of ideas 😉 You will see them as they come!

I have had them very few times in India. And this is my first time to make cashew pakodas. I usually make onion at home. My dad used to get me in India when I was doing my School. 🙂 He works till 2 pm on Saturdays, so when he gets back home he used to get me some snacks like bajji, sweet poli, masala poli, pakodas, vada, chips, halwa… 🙂 Love those days! Memories! We do not remember days, but we remember moments!!!

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Cashew Pakoda / Cashew Fritters
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew nuts – 20 nos
  • Besan flour – ½ cup
  • Rice flour – 1 tbsp
  • Mint Leaves – 1 tbsp, chopped finely
  • Coriander leaves - 1tbsp, chopped finely
  • Asafoetoda – 1 pinch
  • Red chilli powder – 1 tsp
  • Ginger garlic paste – ¼ tsp
  • Baking soda – a pinch
  • Warm oil – 1 tbsp
  • Curry leaves – 5, chopped
  • Salt – 1 tbsp
  • Oil for frying
Instructions
  1. Soak the half broken cashews in water for fifteen minutes.
  2. In a mixing bowl, add everything except cashews. Mix well. Add the cashews and combine it well.
  3. Now add water little by little. Actually sprinkle and make it soft dough. It should not be liquid form.
  4. Heat kadai with enough oil to fry.
  5. Take some dough in your hands and slowly drop the dough in small batches.
  6. Dry fry the pakodas till they are golden brown. Drain it by placing in a kitchen tissue.
  7. Store it in an airtight container and can have it for 7-10 days.
Notes
Adding hot oil to the mixture makes it crispy.
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CashewFrittersname2

Coconut Pistachio Kulfi

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kulfi-3-2Traditional Indian Frozen treat – It is always great to beat the heat with these creamy indian popsicles flavored with pistachios and coconut.

I still remember the kulfi wallah  – a vendor selling kulfi carrying the earthen pot on his head or in a vehicle and selling kulfi door to door. But never had a chance to try it there and I had it once or twice in beach 🙂 i love it! They had a lot of varieties of kulfi and i would always get confused which one to order. I had the same problem even when i prepared this, i thought of mango or pista. But I wanted to try this one with a twist of coconut and hazelnut. So did this 🙂 It was great!

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My mom loves kulfi 🙂 she used to make ice-creams and kulfi at home when i was really young 🙂 I will make it for her this time when she visits me 🙂 It is very easy to make and you can prepare this for a party. You can freeze them the day before and it will great to have it as dessert!! There are many ways a kulfi can be made and i heard it is traditionally is made from thickening milk to rabdi.

I wanted to make this using coconut, you can skip coconut if you wanted to do the normal one. Or freeze some with no coconut and add coconut for the rest and freeze them. This one is not ice-cream, it is more like ice, as icecream is very soft and creamy that will melt in your mouth whereas this has frozen crystals 🙂

I have heard that kulfi is amorous to have with special loved one heartNight walk 🙂 Him 🙂 Love and One hand holding his hand and another holding Kulfi! 🙂 Lovey-dovey!!! But never had a perfect chance to have it that way 😀 not that lucky 😉 but surely soon! Waiting 😀

5.0 from 1 reviews
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Coconut Pistachio Kulfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • Milk - 2 and ½ cups
  • Sweetened condensed milk - ½ cup
  • Sugar - ¼ cup
  • Rice flour - 1 tsp
  • Badam - 10 nos, crushed
  • Pista - 10 nos, crushed
  • Hazelnut - 10 nos, crushed
  • Cardamom powder - ½ tsp
  • Cinnamon powder - a pinch
  • Saffron - 3 strands
  • Sweetened Coconut - ¼ cup
  • Pista - 2 tsp , crushed coarsely
  • Coconut - 1 tbsp, garnish
Instructions
  1. Toast the sweetened coconut for 1 minute.
  2. Heat the milk to a boil and then simmer for 15 minutes till thickens.
  3. When it thickens, add the sweetened condensed milk, badam, pista, hazelnut, sugar ,cardamom powder, saffron, cinnamon powder and heat for two minutes.
  4. Dissolve 1 tsp of rice flour in 2 tsp of water. Add that in the mixture. It helps in thickening.
  5. Add the sweetened coconut and mix well. Switch off.
  6. Cool completely and set in any containers you want, cover and freeze it. But traditionally kulfis are served in this special mould where the ice-cream is set.
  7. Pour the ice-cream into individual kulfi mould and freeze till set. (for 6- 8 hrs)
  8. Unmold the kulfi by placing it under running water for few seconds. Remove on a plate, slice the kulfi, garnish with coconut and pistachios and serve immediately.
Notes
1. You can place an ice-cream stick in the center of it when the ice-cream is half set. Half frozen cream will help the stick to hold it in place. Refrigerate again till completely set.
2. I recommend using full fat full milk, don’t use low fat milk.
3. If you don’t have the mould i have, you can use Popsicle mould if not you can use disposable plastic cups. Or even thick paper cups.
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