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Purely potato
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Try using potatoes in the following ways.
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ALL TIME FAVOURITE: Some different recipes to check out.
POTATO IS a universal favourite. This vegetable lends itself to a variety of preparations from a snack to a main course. It is one of the most-stocked vegetables in many households. Mere mention of potato brings to mind French fries and jacket potatoes, which send the taste buds ticking. Take a break from the routine of cooking this vegetable and check out the recipes mentioned below. They will surely be eaten with the same delight.
Chinese style chilli potato
Ingredients:
Baby potatoes - 500 gms
Green chillies - 6-7
Tomato ketchup - 5 tbsp
Chilli sauce - 1-1/2 tsp
Soya sauce - 3 tbsp
Vinegar - 3 tsp
Mustard powder - 1 tsp
Ajinomoto - 1-1/2 tsp
Refined oil - 4 tbsp
Salt and pepper to taste
Oil for frying
Method: Remove the skin of the potatoes. Prick with a fork on its side. Deep fry in oil till golden brown. Cut the green chillies into very tiny pieces. Mix half the soya sauce, vinegar and mustard powder. Let it marinate for about an hour. Heat the oil. Mix the potatoes with all the remaining ingredients. Stir-fry for 5-7 minutes until the potatoes are cooked. Serve hot.
Lacchhedar potato delight
Ingredients:
Potatoes - 300 gms
Roasted peanut powder - 3 tspn
Green chillies (sliced finely) - 2
Grated coconut - 2 tbsp
Green coriander (chopped)- 2 tbsp
Jeera (cumin seeds) - 1/2 tsp
Sugar - 1 tsp
Ghee - 2 tbsp
Salt to taste
Method: Wash and peel the potatoes. Grate it and put into water immediately. Heat the ghee. Add the green chillies and jeera. Drain water from the potatoes and add them. Stir-fry for a few minutes. Then add peanut powder, sugar and salt. Allow it to cook. When cooked add the grated coconut and coriander. Mix well. Serve hot.
Potato katori
Ingredients:
Large potatoes - 8
For the filling: Grated boiled potatoes (use the scooped out portion) -1 cup
Boiled green peas - 1 cup
Paneer (cut into small squares) - 1/2 cup
Tomatoes (chopped) - 1 cup
Ginger-chilli paste -1 tbsp
Chat masala - 2 tbsp
Red chilli powder- 1 tsp
Roasted jeera powder - 1 tsp
Juice of one lemon
Oil -1 tbsp
Salt and pepper to taste
For garnishing: Gujarati sev and chopped coriander leaves
Method: Boil and peel the potatoes. Cut them into two halves horizontally and scoop out the middle portion. Give it a shape of a katori. Keep the scooped portion aside. Heat the oil. Add the ginger-chilli paste and stir-fry for a few minutes. Then add the scooped portion of potatoes, green peas, paneer and tomatoes. Cook for a few minutes. Then add the other remaining ingredients and mix well.
Stuff each potato katori with the above filling. At the time of serving sprinkle sev and chopped coriander and serve immediately.
Creamy potato salad
Ingredients:
Potatoes (cut into big pieces) - 250 gms
Fresh thick cream - 200
gms
Thick yoghurt - 1 cup
Tomato ketchup - 2 tbsp
Chilli sauce - 1/2 tsp
Onion (finely chopped) - 1
Capsicum (finely chopped) - 1
Mustard powder -1 tsp
Sugar - 1 tbsp
Salt and pepper to taste
Method: Beat the cream until thick. Mix it with yoghurt. Add tomato ketchup, chilli sauce, mustard powder, sugar, salt and pepper. Mix and chill this in the refrigerator. To the above dressing add the potatoes, onions and capsicum. Mix well. Serve chilled.
Spicy cocktail potatoes
Ingredients:
Baby potatoes - 10-12
Oil for frying
For the filling:
Cheese (grated)- 2 tbsp
Onion (grated)-1 tsp
Coconut (grated) -1 tbsp
Coriander (chopped) - 1 tbsp
Chilli-ginger-garlic paste - 1 tsp
Salt to taste
Method: Boil the potatoes and peel them. They should be firm. Make a tiny hole on the top and gently scoop out the centre. Deep-fry the potatoes. Mix all the ingredients of the filling. Fill the mixture in the hollow portion of the potatoes. Insert tooth picks on the potatoes. Arrange them in a flat dish. Microwave for two-three minutes. Serve hot with cocktails.
SUJATA MALANI
Swad 77301651
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