Baked crushed potatoes

   

 veg substitute for bacon -extra firm tofu, eggplant, rice paper, sweet potato, shiitake mushrooms, etc.

Ingredients

 Baby gold potatoes - 2 lbs. 

Cheddar cheese - 6 oz / 1 cup

Bacon slices - 4 (chopped) 

Unsalted butter - 4 tbsp. (divided) 

Garlic - 2 cloves (minced) 

Thyme - a few sprigs (for serving) 

Salt and Pepper - to taste

Preparations

 

Arrange the potatoes in a large stockpot, cover with water and tbsp of salt. 

 

Boil for 15-20 minutes until tender, drain and set aside to cool. 

 

Preheat the oven to 400°F (200°C). Line a baking sheet and grease with butter. 

 

In a saucepan, sauté the onion in butter on a medium flame. 

 

Arrange the potatoes on the baking sheet without overlapping. 

 

Using a potato masher, press down on each potato to flatten it. 

 

Brush the mashed potatoes with butter and garlic. Bake for 15-20 minutes. 

 

Take out the baking sheet from the oven and flip the potatoes using a spatula. 

 

Garnish each potato with a pinch of shredded cheese and bacon/ substitutes. 

 

Return the baking sheet to the oven and cook for 5-10 more minutes until the cheese melts. 

 

Remove the potatoes to a plate and top them with thyme. 

Serve with a good salad to complete the meal.

 

 

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Cheesy Potato Skillet

 Ingredients: (Around 4 to 5 portions)
Baby Potato 1 kg
Curd 400 gm
Cheese sauce (Yellow Cheddar) 250 gm
Black salt 40 gm
Red chili Powder 60 gm or to taste
Kasturi methi 40 gm
Ginger paste 60 gm
Garlic paste 60 gm
Mustard oil 100 ml
Salt 30 gm
Jeera/ cumin powder 30 gm/ 2 tbsp
coriander/ dhania powder 30 gm/ 2 tbsp
Lemon juice 3 nos
Chaat masala 30 gm / 3 tbsp
Coriander (fresh) 20 gm
Butter 50 gm
Mozzarella cheese 80 gm

  

Method:

For the potatoes:
1. Make the marinade using hung curd and spices.
2. Parboil the potatoes with skin on. Once they cool down, peel off the skin.
3. First marinade: Mix salt, red chili powder, and mustard oil. Coat the peeled potatoes and keep them aside for 30 minutes.
4. Now marinate the potatoes again with the hung curd marinade made earlier.
5. Keep the marinated potatoes in the refrigerator for at least 2 hours so the flavor is infused nicely.

For cheese sauce:
1. Grate yellow cheddar and mix with mozzarella cheese.
2. Melt the cheese in a pan and add milk to get the desired consistency.
3. Flavour the cheese sauce with thyme or rosemary (optional).

To assemble:
1. Skewer the marinated potatoes on a tandoor seekh and cook in the tandoor until nicely charred.
2. Arrange the potatoes on top of the cheese sauce and garnish with hung curd and a sprinkle of chili powder.
3. Garnish each potato with  coriander leaves

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Air Fryer Crispy Potatoes with Fried Eggs / Paneer

 Baby potatoes roasted till golden, with herbs and garlic, served with a perfectly fried egg. It’s comfort food done right — simple, homely, and oh-so-satisfying.

Shortcut: Use an air fryer for less mess, more crisp.

 

Ingredients:

1 kg baby potatoes, quartered 

2 cloves garlic, finely chopped 

¼ cup extra-virgin olive oil 

1 tbsp chopped fresh rosemary 

1 tbsp chopped fresh parsley 

1 tbsp fresh thyme leaves 

Salt to taste 

Freshly ground black pepper 

Pinch of crushed red pepper flakes

Method:

Halve the baby potatoes.

Preheat the air fryer to 425°F (220°C).

In a large bowl, toss the potatoes, garlic, olive oil, rosemary, parsley, and thyme. Season with salt, black pepper, and red pepper flakes.

Arrange the potatoes in a single layer and bake for about 35-40 minutes until crisp and golden.

Serve them with fried eggs on the side. OR no eggs, with paneer fried or paneer burji

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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Aloo posto

 Ingredients

Poppy seeds  3 tbsp

Green chilies  2-3 as per taste

Baby potatoes  500 gm

Mustard oil   3 tbsp

Cumin seeds  1 tsp

Turmeric pdr  1/2 tsp

Salt to taste   

Sugar   1/2 tsp

Coriander leaves to garnish

Method

Soak poppy seeds and green chilies in warm water for about 10-15 minutes. Grind them into a fine paste.

Boil and peel the potatoes.

Heat oil in a pan and add cumin seeds. Let them crackle. Add the boiled potatoes and sauté them in the mustard oil.

Add  turmeric powder and toss well. Add the poppy seed paste and mix well.

Season with salt and sugar. Cover and cook for about 5 minutes on low heat. If it is too dry sprinkle some water.

Garnish with coriander leaves and serve hot with roti or rice.

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 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Fried Potato discs

Ingredients:

For spice mix:

• saunf/ fennel seeds: 1 tsp
• jeera / cumin seeds: ½ tsp
• black peppercorn: ½ tsp
• coriander seeds: ½ tsp

For the discs:

• curd: ¼ cup
• Kashmiri red chili pdr: 1 tsp
• Rock salt: to taste
• Baby potatoes: ½ kg
• ghee: 1 tbsp. + some for frying
• spice mix 1 tbsp

Method:

To prepare a spice mix take the ingredients and dry roast them lightly in a pan. Cool and crush them coarsely in a mortar and pestle and keep the spice mix aside.

Whisk the curd until smooth and creamy. Add in the Kashmiri red chili powder and salt to the curd.

Boil the baby potatoes till just done. Ensure not to over boil it. Peel and prick the potatoes with a fork.

Soak the boiled potatoes in the curd for about an hour.

Take individual potatoes and press them in between the palms to resemble a disc. Repeat it with other potatoes.

Heat some ghee in a wok and deep fry the potato discs.

Take them out on an absorbent paper.

Heat 1 tablespoon of ghee and add in a tablespoon of the prepared spice mix. Swirl it and pour over the fried discs.

Mix well. Serve the discs hot.

These potatoes can be served with peanut chutney too, for which kindly see mt next post.

 

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 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Potato and chutney pulao

 INGREDIENTS

oil  2 tbsp + ghee 2 tbsp

bay leaf 1 

big cardamom 2 peeled

green cardamom 3 

cinnamon stick 1 small piece

cloves 3 

Onion 1 cup sliced

baby potatoes boiled and peeled 12-15

Basmati rice washed and soaked for 30 minutes 1 1/2 cups

mint- coriander chutney 1/4 cup

spinach puree 1/2 cup

ginger-garlic paste 1 tbsp

water 3 cups

salt to taste

 

METHOD

In a heavy pan heat oil and 1 tbsp ghee

add bay leaf, cloves, cardamoms, cinnamon fry

add onion sliced along with little salt and ginger-garlic paste

once onion is light brown, add potatoes mix well, fry for 2 minutes

add chutney, add rice, water, spinach puree, salt, mix well

cover the pan and cook stirring in between till rice is cooked

once rice is well cooked, remove, add the remaining ghee, serve hot with cucumber raita and papad

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https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

 

 

Dum aloo

 I think in the world there will be very few people who don't like potatoes. It is easily available all over the world. It can be easily incorporated in various dishes, also in some sweets.

This recipe is quite healthy version of Dum aloo, as most recipes say, fry potatoes till crisp and then add to the gravy. In this potatoes are boiled.

 

INGREDIENTS

• 12-15 Baby Potatoes Boiled & Peeled or 4 Medium Potatoes Cubed
• 1 Large Onion Finely Chopped
• ½ cup Tomato Puree Grind 2 Medium Tomatoes without Water
• ½ cup Thick Fresh Curd
• 1 tsp Fresh Cream Optional (I used cream on top of homemade curd)
• 3 tbsp  Mustard Oil
• 1 tsp Cumin Seeds/ jeera
  
• ¼ tsp Asafoetida/ hing
  
• 1 Dried Bay Leaf
• 2 Cloves
• 1 Green Cardamom
• 1 Cinnamon Stick
• 2 tsp Kasoor Methi
• 1 Green Chili Finely Chopped
• 1 tsp  Ginger-garlic paste
  
• 11/2 tbsp Gram Flour/Besan
• 1 tbsp Kashmiri Red Chili Pdr
• 1 tsp Coriander Pdr
• ½ tsp  garam masala pdr
  
• ¼ tsp Turmeric Pdr
• Salt as needed
• Water as needed
• Fresh Coriander Leaves to Garnish

Instructions 

• In a heavy bottom pan, heat  Mustard Oil until it is smoking hot. Add  Cumin Seeds, 1 Dried Bay Leaf, 2 Cloves, 1 Cardamom, 1 Cinnamon Stick and  Asafoetida.
• As they splutter, add 1 finely chopped green chilli and 1 teaspoon ginger garlic paste. Fry for a couple of minutes.
• Now add  gram flour and  kasoor methi.
• Fry on low flame until the gram flour is nutty and fragrant.
• Next add 1 large onion finely chopped with wee bit of salt, as it helps onion to sweat.
  
• Fry on low flame until the onions are golden brown. Stir them constantly in the meanwhile. Now add  Kashmiri red chili pdr,  coriander pdr, turmeric pdr and garam masala pdr.
• Cook the spice powders for 2-3 mins on low flame. Add ½ cup thick fresh curd and mix well. Cook it until the oil is oozing from the sides.
• Now add ½ cup tomato puree. Cook on low flame until the oil is oozing from the sides and there is no raw taste of tomatoes.
• Add boiled potatoes and add salt as needed.
• Now add about ½ to ¾ cup of water and let it cook on low flame for 10-12 mins with a lid on.
• As the gravy thickens and oil floats on top, garnish with fresh coriander leaves and remove from heat.
• Serve hot with any roti/ naan/ bread toast/ hot rice
  

 

 

 

 https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs. 

Baked Crushed Potatoes

Ingredients for Baked Crushed Potatoes: 

 

Baby gold potatoes - 2 lbs. 

 

Cheddar cheese - 6 oz  

 

Unsalted butter - 4 tbsp. (divided) 

 

Garlic - 2 cloves (minced) 

 

Thyme - a few sprigs (for serving) 

 

Salt and Pepper - to taste 

 

Method of preparing the Baked Crushed Potatoes: 

Arrange the potatoes in a large stockpot, cover with water and tbsp of salt. Boil for 15-20 minutes until tender, drain and set aside to cool. 

 

Preheat the oven to 400°F (200°C). Line a baking sheet and grease with butter. 

 

In a saucepan, sauté the onion in butter on a medium flame. 

 

Arrange the potatoes on the baking sheet without overlapping. Using a potato masher, press down on each potato to flatten it. 

 

Brush the mashed potatoes with butter and garlic. Bake for 15-20 minutes. 

 

Take out the baking sheet from the oven and flip the potatoes using a spatula. Garnish each potato with a pinch of shredded cheese. 

 

Return the baking sheet to the oven and cook for 5-10 more minutes until the cheese melts. 

 

Remove the potatoes to a plate and top them with thyme.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement