Potato Roast

8/11/2019 Potato Roast

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Potato Roast

Aloo Masala

Who does not like potatoes? At home, we love our potatoes and cannot do without them. The other day, a

blogger friend, Nandita ofSaffron Trail,posted a fantasticMasala Aloorecipe. This quick simple recipe is fromSanjeev Kapoors cooking show, Khana Khazana. I tried it this morning for our mid day meal and am absolutely

floored. Potato Roast couldnt have got any better. Soul food at its best!

Potato Roast

Boiled and peeled potato cubes are tossed and roasted in aromatic Indian spices till a crispy crust is formed

and garnished with coriander leaves. The key ingredient is rice flour which lends a crisp crust to the potatoes.

Do use rice flour or corn meal (if you do not have rice flour on hand). I served the Potato Roast with steamed

rice andPappu pulusu(tangy vegetable stew) and papad.

Potato Roast Recipe

Prep time: 15 min

Cook time: 12 min

Yield: 4

Main Ingredients: potato

Ingredients
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Potatoes - 3, large

Rice flour - 1 1/2 tbsps

Oil - 1 tbsp

Asafoetida - 1/4 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tbsp

Cumin powder - 1/4 tsp

Red chili powder - 3/4 tsp

Fennel seed powder - 1/4 tsp (saunf) optional

Salt - 1 tsp

Coriander leaves - 1 tbsp,finely chopped

Method

1. Pressure cook potatoes. Pour two cups of water in the cooker. Place washed potatoes in another vessel and place in thecooker. Do not add water. Place the pressure cooker lid and cook on high flame up to 2 whistles. Cook on simmer for 8-10

mts. Turn off heat. Allow the pressure to reduce and open lid. Cool, peel and cube the potatoes.2. Place the cubed potatoes in a bowl, add the rice flour and toss to coat well. Keep aside.3. In a small bowl, add salt, turmeric powder, chili powder, coriander powder, cumin powder and saunf powder. Keep aside the

spice powder mix..4. Heat oil in a heavy bottomed vessel, add the cumin seeds and allow to splutter. Reduce flame to low, add asofoetida and

the spice powder mix and stir so that they mix in the oil, just a few seconds. Do not burn the spice powders.5. Immediately, place the potato cubes that have been been tossed in rice flour. Stir to mix with the spice mix.6. Cook on a low flame until the potatoes form a crisp exterior, approx 8-10 mts. Stir once in a while.7. Garnish with fresh coriander leaves.

Tips

Fennel seed powder is optional.

Few variations - use kasuri methi (dried fenugreek leaves) at the time of adding the asafoetida. Use about a tsp ofkasuri methi.

Pinch of garam masala can be added for a different flavor.

A tsp of Kitchen King masala can be used. If you using Kitchen King masala, omit cumin and fennel seed powder andreduce coriander powder to 1 tsp.

Add salt along with the spice mix and not towards the end of the cooking process.

Potato Roast is a classic North Indian style stir fry recipe. One of my favorites among the quick simple recipes

using Aloo.

Roasted Red Bell Pepper Pesto Pasta


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Roasted Red Bell Pepper Pesto Spaghetti

Todays pasta recipe is one of our family favorites. Roasted red bell peppers pesto has an amazing combination of flavors and with

pasta, it makes for a fabulous meal. Last week, I made this for Nehal and two of his friends and they wiped their plates clean.

Roasted Red Bell Pepper Pesto Pasta Recipe

Preparation: 20 mts

Serves 3 persons

.

Ingredients:

4 cups boiled spaghetti or penne (whole wheat)

1 1/2 tbsps butter or olive oil

2 tbsps tomato puree

salt to taste

1 tsp paparika or 1/4 tsp red chili powder

1 tbsp grated Parmesan cheese or any cheese of your choice

chopped coriander leaves or parsley for garnish (optional)

For pesto: grind to a fine paste

2 roasted medium sized red bell peppers

2 cloves garlic

3-4 fresh basil leaves or a tsp dried basil

5-6 toasted almonds or pine nuts or peanuts

1 tbsp olive oil

1 tsp balsamic vinegar (optional)

salt to taste

black pepper powder to taste

1Cook spaghetti in salted rapidly boiling water until al dente, drain and keep aside.

2Heat olive oil in a vessel, add tomato puree and cook for 4 mts.

3Adjust salt. Add paparika and the ground pesto and mix. Add the cooked spaghetti and toss. Sprinkle grated cheese. Turn offheat. Garnish with fresh parsley or coriander leves.

4Remove the pasta onto a serving dish and serve warm.
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ids Zone from Sailu's Kitchen"Kid friendly recipes that are easy to make, tasty and healthy. Lunch box ideas, after school snacks, bakes and more."

connect: Twitter Pinterest

healthy Recipes for Kids | Indian recipes for kids| Kids cooking made easy

Homemade Pizza

I enjoy baking in the winter season. The warmth and aroma of baking is soothing and comforting Yesterday, I baked two loaves of

bread and used the left over dough to prepare pizza bases and tutti frutti buns.

Today, I made a cheesy vegetable corn pizza using the pizza bases I baked. Nehal loves the pizza I make at home and says its the

best pizza in the whole world even better than the pizzas at Pizza Hut, our local Pizza joint. Music to my ears.

I used thebasic bread dough to prepare the pizza base. Chill the dough for an hour before rolling a portion of the bread dough into

a thick flat circle. Dust the baking sheet with flour, place the dough and use a rolling pin to shape into a flat circle. Roll to the

desirable size of pizza base. Prick with a fork all over like shown in the image. Bake in a pre-heated oven at 200 degrees for 17-18

mts. If you want to store the pizza base for a few days, bake, cool and freeze. If you want to prepare pizza with topping the same

day you bake the pizza base, roll out a pizza base as instructed above, spread the toppings and bake in a pre-heated oven till the

cheese melts and browns along the edges.
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For Home made Pizza Sauce:Heat olive oil in a vessel, add garlic (4-5 pods) and saute for a mt. Add 2 medium sized onions

(chopped) and saute for 5-6 mts. Add 1/2 tsp red chilli pwd or pepper pwd, 1 1/2 tsp dried mixed herbs, 1 tsp brown sugar and

combine well. Add the chopped tomatoes (5-6 large) and cook on low to medium flame for at least 30-35 mts, stirring once in

while. Once it becomes a paste like consistency, turn off heat and cool. Blend the onion-tomato mixture to a puree and refrigerate

in an air tight bottle.

For pizza topping:Heat olive oil in a vessel, add finely sliced garlic (2 tbsps), saute for a few seconds. Add finely sliced onions (2

medium size) and saute for 4 mts. Add finely sliced capsicum (small size) and saute for a mt. Add salt and pepper to taste. Add

finely sliced tomatoes (3 medium size) and a fistful of corn and saute further for another 5 mts. Add a tsp of brown sugar and

sprinkle dried herbs of your choice and combine well. Turn off heat.

Assemble together:Take the pizza base, spread some low fat butter, followed a generous amount of the tomato sauce. Spread

the onion-capsicum filling over the sauce. Finally top with a generous amount of mozzarella cheese. Bake in a pre-heated oven at

200 degrees for 20 mts or until the cheese melts and turns slightly golden.

ids Zone from Sailu'sKitchen"Kid friendly recipes that are easy to make, tasty and healthy. Lunch box ideas, after school

snacks, bakes and more."

connect: Twitter

Pinterest
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ealthy Recipes for Kids |Indian recipes for kids |Kids cooking made easyChinese Bread Toast

Chinese Bread Toast with black grapes

Chinese sesame toast is a quick fix breakfast and school snack. The only preparatory work boil potatoes. Mash two potatoes,

season with salt and pepper, add a few drops of soy sauce and vinegar and 1 1/2 tbsps for sesame seeds pwd. Butter whole wheat

or brown bread slices, spread the mashed potato mixture and sprinkle sesame seeds on top. Toast on both sides till golden brown.

Very tasty, kids love it and its calcium rich (sesame seeds).

You can also try it with sweet potato. At times I also add 2 tbsps of cooked mixed veggies to the mashed potato.
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Chinese Bread Toast with black grapes (Breakfast) & Toast triangles with cheeslings (School snack)

Orange Pound Cake

Last week, I made Orange Pound cake. Nehal and his friend enjoyed it over a cup of hot chocolate while we adults enjoyed it over a

cup of chai. Lovely flavored cake!
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Orange Pound Cake

Orange Pound Cake Recipe

Preparation: 10 mts, Baking: 40 mtsRecipe Source: My recipe files

.

Ingredients:

1 1/2 cup all purpose flour/maida

pinch of salt

1 tsp baking pwd

1/2 cup white sugar

1/2 cup butter

6 tbsps orange juice

1/2 tsp orange zest

2 eggs

1 tsp vanilla extract

1/4 cup milk

1Preheat oven to 180 C. Grease and flour round baking pan.2Sieve maida, baking pwd and salt in a bowl.

3In another bowl, combine butter and sugar. Use a hand blender to make a smooth creamy mixture.

4Add the beaten eggs and combine well. Add vanilla essence, orange zest and orange juice and combine well.

5Fold in the maida mixture little by little alternating with milk.

6Pour batter into the greased and floured pan. Bake in preheated oven for 45-50 mts or till a toothpick inserted into the cakecomes out clean. Place on a wire rack to cool, slice and serve at room temperature.

Popular Searches:

pongal

paneer
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chutney

beans

soup

Hyderabadi Chicken Dum Biryani

2970 351share111

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Biryani! Doesnt that word conjure feelings of joy and comfort? Who doesnt love this pampered, fragrant, rice

delicacy that reigns supreme as the world best one pot meal?

Hyderabadi Chicken Dum Biryani

For many of my dear readers, todays post is a long awaited one. At last I got to blog the recipe of the

quintessential home styleChicken Dum Biryanifrom the royal kitchen of the Nizams. A dish that calls for an

elaborate process and requires lots of TLC aka tender loving care while preparing unlike the quick pressure

cooker biryani.There are two versions, Kachha (raw) and Pakki (cooked) Biryani. Todays recipe is basically a

Hyderabadi kachha style of biryani where marinated raw chicken and partially cooked basmati rice are layered

and cooked ondum,over low heat. I prepared this biryani a couple of times, the recipe is perfect and has never

failed me. Once the biryani is cooked on dum, as you open the lid, the kitchen smells fragrant, rich with thereassuring aroma of pure ghee and saffron and the chicken cooked to melt in the mouth tenderness.
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Chicken Dum Biryani

A few things to keep in mind while preparing biryani. Use best quality aged Basmati rice, good quality chicken

and the best saffron available. Marinate chicken for at least 4-6 hrs and if running out of time then two hours

will do. No short cut methods and all the ingredients listed below are a MUST, in other words, there are no

substitutes for the mentioned ingredients.

Marinated Chicken ~ Partially cooked basmati rice
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Caramelized Onions ~ Saffron Milk

Hyderabadi Chicken Dum Biryani Recipe

Marination: 4 hrs Prep & Cooking: 1 hr

Serves 6-7 persons

.

Ingredients:

1 kg chicken, washed and drained completely

2 large onions, finely sliced

2 tbsps chopped coriander leaves

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

juice of 1 lemon

1 3/4 tsps salt
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Biryani masala, make pwd:

8 cloves

1 cinnamon stick

4 elaichi/cardamom

3/4 tsp shah jeera

12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1 cinnamon stick

3 bay leaves

1 marathi mogga

1 star anise

10 mint leaves

1 tbsp oil

1 1/2 tbsps salt

water as required

1Marinate chicken with the ingredients called for marination along with biryani masala pwd. Keep aside for 4

hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.

2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga,

elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

3Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and

keep aside.

4Add the saffron to the luke warm milk and combine well. Keep aside.

5Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out

over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.

6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the

caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one

fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of

ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander

leaves and pour remaining saffron milk over the rice.

7Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for

2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place

back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for

10 mts.

8After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.


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Our Sunday meal ~ Chicken Dum Biryani, Nilgiri Chicken Korma and Raita

Hyderabadi Chicken Dum Biryani Recipe

Prep time: 30 min

Cook time: 60 min

Yield: 5

Main Ingredients: ricechicken

Biryani! Doesnt that word conjure feelings of joy and comfort? Who doesnt love this pampered, fragrant, ricedelicacy that reigns supreme as the world best one pot meal?

I've always wondered how chicken 65 in restaurants alone turn very soft and juicy.

I didn't give a serious thought until the little one started tasting and liking chicken.

Now that she likes chicken 65, I browsed around and finalised this recipe which

turned out to be a hit. Also one of my friend and regular reader had asked for this

recipe long back and this is for you Manjula :) For all the vegetarians check

outgobi 65 recipe:)
http://www.sharmispassions.com/2011/12/gobi-65-recipe-easy-starter-recipes.htmlhttp://www.sharmispassions.com/2011/12/gobi-65-recipe-easy-starter-recipes.htmlhttp://www.sharmispassions.com/2011/12/gobi-65-recipe-easy-starter-recipes.htmlhttp://www.sharmispassions.com/2011/12/gobi-65-recipe-easy-starter-recipes.htmlhttp://cdn.sailusfood.com/wp-content/uploads/2010/02/chicken-biryani-korma.jpghttp://www.sharmispassions.com/2011/12/gobi-65-recipe-easy-starter-recipes.html


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Chicken 65 Recipe - Ingredients

Recipe Reference :Sashi Recipes

For the marinade:

Cleaned Boneless Chicken - 1/2 kg (15-20 small bite size pieces)

Ginger Garlic Paste- 1 tsp

Coriander Powder - 2 tsp

Red Chili Powder - 3 tsp
http://www.sashirecipes.com/chicken-65.htmlhttp://www.sashirecipes.com/chicken-65.htmlhttp://www.sashirecipes.com/chicken-65.htmlhttp://www.sharmispassions.com/2012/04/homemade-ginger-garlic-paste-recipe.htmlhttp://www.sharmispassions.com/2012/04/homemade-ginger-garlic-paste-recipe.htmlhttp://www.sharmispassions.com/2012/04/homemade-ginger-garlic-paste-recipe.htmlhttp://www.sashirecipes.com/chicken-65.html


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Pepper Powder - 1/4 tsp (optional)

Cumin Powder - 1/4 tsp

Turmeric powder- a generous pinch

Corn Flour - 2 tsp

Rice Flour- 3/4 tsp

Red Food Color - 1/4 tsp

Lemon Juice - 1 tbsp

Egg - 1

Salt - to taste

Other ingredients:

Oil - for deep frying

Curry Leaves - few

Green Chilies - 2 halved

Raw onion slices - few just to season Lemon - 1/2 wedge just to season
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Method:

1.Mix all the ingredients listed under 'For the marinade' and mix well.


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2.Allow it to rest for 2 hours atleast - the more resting time the softer the chicken

65 will be. Then heat oil in a kadai deep fry curry leaves and green chillies till crisp

and set aside. Then add the chicken pieces in batches and fry well.

3.Deep fry them until crispy and till it turns golden brown. Garnish with fried curry

leaves and green chillies.

Serve with raw onion slices and lemon wedges as a starter.


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My Notes:

The time for marinade is very important to get juicy soft chicken 65 else it

would turn hard and rubbery. So make sure to marinade atleast for 2 hours atleast.

You can also include small chopped pieces of ginger and garlic with the

tempering ingredients.

You can also skip the yellow yolk of the egg and just add only the white part.


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Choose tender chicken thigh part and cut them into small bite sized pieces.

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Murungai Keerai PoriyalKothamalli Thokku

Chilli Chicken (Restaurant Style)BY MULLAI,ON JULY 29TH, 2010 12:55 PM

Description

No introduction needed for this item, just gather the ingredients, grab your pots and pans and start

cooking.. enjoy the feast !!

Chilli Chicken / Chili Chicken / Chinese Chili chicken / Fusion Chili Chicken / Spicy Chili chicken / Restaurant Chili Chicken /

Appetizer / / / Indo- Chinese

Ingredients-1

8 nos Chicken tenders (look for details in the additional notes)

4 tbsp Maida / all purpose flour

2 tbsp Corn starch / corn flour

1 tsp Salt (for mixing)

tsp Ginger garlic paste

1 pinch Ajinomoto(for mixing)

1 tsp Dark soy sauce
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2 tsp Vinegar

1 tsp Green chillies (finely minced) (optional) (look in additional notes)

3 cup Oil (for deep frying)

Ingredients-2

3 nos Onion

2 no Green capsicum / bell pepper

4 no Green chillies (long)

1 tsp Ginger garlic paste (for sauteing)

1 tbsp Dark soy sauce ( for gravy)

2 tbsp Tomato ketchup

2 tsp Red chili sauce (for sauteing)

tsp Sugar

1 tsp Salt (or as per taste)

1 pinch Ajinomotto(for sauteing)

2 tbsp Oil

1 tsp Cornstarch (for mixing in water)

cup Water

1 stks Green onions for garnishing

1 no Green chili for decoration

Instructions

Wash the chicken tenders and cut into bite size pieces. Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar

and minced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be


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enough for mixing, add water only if its necessary.

Heat oil in a kadai and deep fry those chicken pieces in small batches.
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Deep frying those pieces will yield crispy chicken bhajis as shown. Drain excess oil using a paper towel and keep the fried

pieces aside.


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Meanwhile slit open those long green chillies, roughly chop the onion and green peppers (about size of a nickel) and make a

paste of ginger garlic.


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Gather all our heros for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chilli sauce, ajinomotto and corn starch.

Chings brand is what I use for soy and red chili sauce.


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Heat the oil given under table -2 and fry those green chillies, onion, bell peppers and ginger garlic paste.
http://www.spiceindiaonline.com/chilli_chicken_restaurant_style_5http://www.spiceindiaonline.com/chilli_chicken_restaurant_style_4http://www.spiceindiaonline.com/chilli_chicken_restaurant_style_5http://www.spiceindiaonline.com/chilli_chicken_restaurant_style_4


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Saute them for few minutes over high flame. Add soy sauce and mix.

Add tomato ketchup and chilli sauce to that and mix.


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Add sugar, salt and ajinomotto.


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Mix well over medium high flame for few minutes.

Add fried chicken pieces to this thick gravy.


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Saute over medium high flame until its well coated and the gravy thickens.


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This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice or serve it as an appetizer.

Garnish with slit green chillies and green onions.


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If you wish to have it in the form of thick gravy, then follow this step. Mix the cornstarch with water, let it combine well to

make a thin solution. Add this to the prepared chilli chicken and sim it for few minutes. Do not boil / just mix and heat.

Gravy version will look like this, now whos ready to eat???


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Notes

Chicken tenders : This is boneless chicken strips, 8 tenders should be about 1/2 kg or a pound roughly.

Minced Green Chilli : This is mainly used for heat and to make those chicken pieces spicy. This is purely optional.

Why green chilli?? Its your choice, you can either go with dry red chili or green fresh chillies. I like the later.

Vinegar ? Any type is fine.. rice wine / white distilled / white vinegar.

Why dark soy sauce?? This gives good colour and body to the dish.

Yield: If it makes to the table, it will feed 4 lucky adults.

Potato Roast

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